Mushroom sauce made of champignons

Mushroom sauce made of champignons - inevidimka mushroom sauce made of champignons c241b515 3e60 45e4 890d da50bfd5ae94

Mushroom sauce made from champignons, a beloved variety of white button mushrooms, is a classic component in both traditional and modern cuisine. The use of mushrooms for culinary purposes dates back thousands of years, but it was the French who elevated mushroom sauce to fine dining status. Champignons are prized for their mild flavor and versatility, making them an ideal base for a rich, creamy sauce. This type of sauce is particularly popular in European cuisine and serves as a delightful accompaniment to steaks, pasta, chicken, and as a luxurious topping for baked potatoes.

Serves: +10
  • Champignon mushrooms 300 g
  • Butter 30 g
  • Olive oil 15 ml
  • Garlic 2 cloves
  • Heavy cream 200 ml
  • White wine 50 ml
  • Salt to taste
  • Ground black pepper to taste
  • Fresh parsley 10 g
  • Lemon juice 5 ml
60 minsPrint
  • In a large skillet, heat the butter and olive oil over medium heat. Add the sliced champignon mushrooms and sauté until they’re soft and have released their moisture, about 5-7 minutes.
  • Add the minced garlic to the mushrooms and cook for an additional 1-2 minutes, until fragrant. Be careful not to let the garlic burn.
  • If using, pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Allow the wine to reduce by half, which will concentrate the flavors.
  • Lower the heat and stir in the heavy cream. Let the sauce simmer gently until it thickens slightly, about 3-5 minutes. Stir occasionally to prevent sticking.
  • Season the sauce with salt and black pepper to taste. If using, add a squeeze of lemon juice to brighten the flavors.
  • Just before serving, sprinkle the sauce with finely chopped fresh parsley for a touch of color and freshness.

Storage Tips

This creamy mushroom sauce can be stored in an airtight container in the refrigerator for up to 3 days. Gently reheat the sauce on the stove over low heat, adding a splash of cream if it has thickened too much during storage.

Useful Properties of the Main Ingredient

Champignon mushrooms are a good source of B vitamins, especially niacin and riboflavin, which are essential for the body’s energy production and brain function. They also contain minerals such as selenium, which is important for immune system health and antioxidant protection.

Interesting Facts

  • Champignons are one of the most widely cultivated mushrooms in the world, known for their versatility in various culinary dishes.
  • The term “champignon” is French for mushroom, reflecting the influence of French cuisine on mushroom dishes’ popularity.
  • Mushroom sauce has evolved over time, with chefs and home cooks adding personal touches, such as different herbs, spices, and other flavor enhancers, to create unique variations.

This creamy mushroom sauce recipe highlights the delicate flavor of champignons, enveloped in a rich, smooth sauce that’s sure to elevate any dish it accompanies.

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