Composition / ingredients
Step-by-step cooking
Step 1:
How to make mushrooms in cream sauce in a slow cooker? Prepare the necessary ingredients for this. mushrooms can be used any - it can be forest mushrooms that need to be boiled or, like mine, ordinary champignons. Choose the fat content of cream to your taste. The fatter they are, the creamier the taste of the finished dish will be. I have cream with a fat content of 33%.
Step 2:
Wash the champignons well from dirt and dry them. Small champignons can be cooked whole. medium or large ones should be cut into 2-4 pieces. Peel the onion from the husk, rinse in cold water and finely chop.
Step 3:
Turn on the slow cooker to the Frying mode and preheat the bowl to a hot state. Pour a little vegetable oil into a bowl and put the chopped onion. Fry it for 1-2 minutes to make it more transparent.
Step 4:
Then put the mushrooms in a bowl and fry them together with the onion for another 2-3 minutes.
Step 5:
Pour 100 ml of water into the bowl. Switch the slow cooker to Baking mode for 20 minutes. Close the lid and leave the mushrooms to cook.
Step 6:
Stir the flour in the water separately. Add salt and spices. Pour in the cream.
Step 7:
5 minutes before the end of cooking, pour the cream sauce to the mushrooms, mix and leave to finish cooking.
Step 8:
After the specified time, the slow cooker will emit a sound signal notifying that the dish is ready. Open the lid, put the mushrooms in the cream sauce on a plate and serve to the table. Enjoy your meal!
Keep in mind that the cooking time and mode are indicated approximately in the recipe. All slow cookers work differently and even the same models of the same manufacturer may have their own characteristics. Before you start cooking a new dish for you in a slow cooker, carefully study the instructions for it, and then in practice try to cook dishes that are familiar to you first, and then new ones, choosing the mode and time individually for your own technique.
Buy fresh medium-sized mushrooms, snow-white color without spots, damage, rot smell. They should not be slippery to the touch. Thoroughly rinse the mushrooms from the ground under a stream of warm or cold water. Cut out the damaged places, if there are any. Miniature mushrooms up to 2 cm in size do not need to be cleaned at all, it is enough to rinse them well. Larger champignons are recommended to be cleaned from films.
Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Champignons - 24 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Spices dry - 240 kcal/100g
