Mushroom sauce from champignons
4 servings
25 minutes
Mushroom sauce made from champignons is a delicate and aromatic addition to many dishes, with a rich history in Hungarian cuisine. Hungarians are known for their sauces that give food a rich flavor and creamy texture. This sauce becomes velvety due to cream and butter, while sautéed champignons add a deep, earthy aroma. It pairs perfectly with meat, especially goulash, a traditional Hungarian dish, as well as potatoes and pasta. The mushroom sauce fills the food with coziness and warmth, inviting us to enjoy the classic of Hungarian cuisine passed down through generations.
1
Wash the mushrooms in cold water, dry them on a towel, and if necessary, clean them (remove the thin skin from the mushroom caps).
- Button mushrooms: 400 g
2
Slice the cleaned mushrooms thinly.
3
Melt butter in a deep skillet. Add mushrooms.
- Butter: 50 g
- Button mushrooms: 400 g
4
Cook until the mushroom juice completely evaporates. Season with salt.
- Salt: 1 teaspoon
5
Reduce the heat and sprinkle the mushrooms with flour, stir.
- Wheat flour: 1 tablespoon
6
Pour cream into the pan. Cook the sauce, stirring frequently, until it thickens, but do not boil. Optionally, the sauce can be blended.
- Single cream 10% fat: 250 ml
