This sauce, combining the roasted aroma of mushrooms with the velvety texture of cream, enriches many dishes from pasta to grilled meat. Cooked patiently over low heat, it gains a rich and smooth consistency.
Melt the butter over medium heat and sauté the onion until softened, then add the sliced mushrooms and cook until they release their liquid and it evaporates.
Sprinkle the flour over the mushrooms and sauté for 1-2 minutes, then add the milk gradually, stirring constantly, to achieve a lump-free consistency.
Add the cream and cook over low heat, stirring, until it coats the back of a spoon; season with salt and black pepper.
Pour the sauce over boiled pasta or serve hot alongside grilled meat; as it thickens when it cools, thin it with a few spoons of hot milk if needed.
Allergen: contains milk and dairy products, wheat flour (gluten). Important: keep the heat low while browning the flour, as burning it gives the sauce a bitter taste. Caution: stir constantly while the sauce simmers, as it can stick to the bottom.
Sautéing the mushrooms thoroughly before boiling and letting all their liquid evaporate ensures the sauce has a velvety rather than rubbery texture; be careful not to skip this step.
Admin DadaGastro · verified in test kitchenBu tarife henüz yorum yapılmamış. İlk yorumu sen yaz.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.