Cream sauce with mushrooms and ham
Composition / ingredients
8
servings:
Cooking method
1. Wash and lightly dry the champignons. Cut into cubes. Cut the ham into long pieces.
2. Peel the onion and chop it very finely. In a saucepan with a thick bottom, heat the butter and fry the onion until golden brown. The onion should not just be put out, but fried. Add the ham and fry a little more. Next we put the mushrooms. We are waiting for the excess liquid to evaporate and turn brown.
3. Add the cheese to the frying, it should melt and pour in the cream. We salt our dish to taste. Cover with a lid and cook on low heat for 5 minutes.
We put it in a creamer and decorate it with herbs.
Caloric content of the products possible in the composition of the dish
- 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
- Processed cheese with 60% fat content - 354 kcal/100g
- Processed cheese with 45% fat content - 294 kcal/100g
- Cheese "megle" - 590 kcal/100g
- Tartar cheese - 348 kcal/100g
- Cheese "cheese "shavru" (goat) - 173 kcal/100g
- Viola cheese - 307 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Ham - 270 kcal/100g
- Beef ham - 133 kcal/100g
- Boiled ham - 282 kcal/100g
- Raw ham - 270 kcal/100g
- Ham sausage - 242 kcal/100g
- Salt - 0 kcal/100g
