Mushroom milk gravy of champignons with flour and spices

This mushroom sauce is just a fairy tale! It's impossible to break away! When I cook mashed potatoes for meat or poultry, I always serve mushroom sauce from champignons in a special sauce pan. In my opinion, these mushrooms and potatoes go very well with each other. It is the mushroom sauce that gives this food some special piquant taste. For those who would also like to try this amazing combination of products, I tell you a detailed culinary recipe for this sauce.

Valeria

Recipe author

Mushroom milk gravy of champignons with flour and spices

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Composition / ingredients

Servings:

Champignons (fresh)

200

Vegetable oil

Flour

Milk

Spices dry (maggi seasoning)

to taste

Table salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 21 % 4 g

Fats 32 % 6 g

Carbohydrates 47 % 9 g

112 kcal

GI: 22 / 0 / 78

Step-by-step cooking

Cooking time: 20 min

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So, we start with the fact that we wash the mushrooms well, pour boiling water for a minute, then dry them well and chop them very finely or grind them in a blender. After that, fry the mushrooms in a frying pan with oil over high heat until golden brown, salt. Then reduce the heat, add flour and gradually add milk, stirring constantly. When our mass has a homogeneous consistency, we remove our ready-made sauce from the fire. Let the sauce cool down a little and then pour it into a special saucepan so that guests can add as much sauce to the dish as they need. We serve the sauce on the table.