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Creamy Mushroom Sauce

A delicious, easy-to-make creamy mushroom sauce! It's perfect over meat, pasta, and vegetable casseroles.

Ava RiyaAuthor avatar
Recipe author
Mushroom sauce with mushrooms and cream
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 21 % 3 g
Fats 57 % 8 g
Carbohydrates 21 % 3 g
117 kcal
GI: 75 / 0 / 25
  • Rinse and dry the mushrooms well, then grate them or chop them very finely so the finished dish really has a sauce-like texture.
  • Melt the butter in a skillet and fry the finely chopped onion until golden, then add the mushrooms and cook until all the liquid has evaporated and the mushrooms are browned.
  • Stir the mushrooms and onion so they don't scorch. Then season with salt and sprinkle in the flour. Adjust the amount of flour depending on how thick you want the sauce. Stir the flour in quickly so no lumps form.
  • Pour the boiling water into the skillet and immediately stir until smooth. Warm the cream, then pour it into the sauce in a thin stream while stirring. Stir once more, season with pepper, and remove from the heat before it comes to a boil. Pour the finished creamy mushroom sauce into a gravy boat and serve right away.

Caloric content of the products possible in the composition of the dish

  • Buttermilk - 36  kcal/100g
  • Cream, 20% fat - 300  kcal/100g
  • Cream, 10% fat - 120  kcal/100g
  • Cream - 300  kcal/100g
  • Button mushrooms - 24  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Butter, 82% - 734  kcal/100g
  • Unsalted table butter - 709  kcal/100g
  • Unsalted farmer's butter - 661  kcal/100g
  • Salted farmer's butter - 652  kcal/100g
  • Clarified butter (ghee) - 869  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Wheat flour - 325  kcal/100g

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