For cutlets or pasta: button mushrooms and cream.

Ingredients

Button Mushrooms (slices)
Scallion
Butter
Cooking Cream 35%
Chicken or White Wine Stock
Parsley

Instructions

Saute the mushrooms and shallot in butter until the water evaporates.
Deglaze. Add cream. Reduce for 5 minutes.
Sprinkle with parsley. Season.

AI-generated image

This illustration was created by artificial intelligence: the author wrote the recipe and uses a generated image rather than a food photograph.

Mushroom Cream Sauce

Name: Mushroom Cream Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 portions
Ingredients: 300 g Button Mushrooms (slices); 1 unité Scallion; 20 g Butter; 200 ml Cooking Cream 35%; 100 ml Chicken or White Wine Stock; 1 c. à soupe Parsley

By Cookenzie

Sauces & condiments

Time

Total 25 min

Servings

Difficulty

Easy

Allergens or preferences detected

Customize this recipe for your allergies and dietary preferences.

Chargement de la valeur nutritive…

For cutlets or pasta: button mushrooms and cream.

Preheat the oven to 180°C (350°F).

Ingredients

300 g
Button Mushrooms (slices)
1 unité
Scallion
20 g
Butter
200 ml
Heavy Cream (35%)
100 ml
Chicken or White Wine Stock
1 c. à soupe
Parsley

Steps

Saute the mushrooms and shallot in butter until the water evaporates.
Deglaze. Add cream. Reduce for 5 minutes.
Sprinkle with parsley. Season.

PDF

AI-generated image

This illustration was created by artificial intelligence: the author wrote the recipe and uses a generated image rather than a food photograph.

Mushroom Cream Sauce

By Cookenzie

Sauces & condiments

Time

Total 25 min

Servings

Difficulty

Easy

Allergens or preferences detected

Customize this recipe for your allergies and dietary preferences.

Chargement de la valeur nutritive…

For cutlets or pasta: button mushrooms and cream.

Preheat the oven to 180°C (350°F).

Ingredients

300 g
Button Mushrooms (slices)
1 unité
Scallion
20 g
Butter
200 ml
Heavy Cream (35%)
100 ml
Chicken or White Wine Stock
1 c. à soupe
Parsley

Steps

Saute the mushrooms and shallot in butter until the water evaporates.
Deglaze. Add cream. Reduce for 5 minutes.
Sprinkle with parsley. Season.

PDF