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Mushroom Cream Sauce with Champignons
Instructions
I prepare the ingredients for the mushroom cream sauce with champignons. To stop the champignons soaking up extra moisture (which would then take a long time to evaporate), don't wash them. Instead, peel off the thin skin – it comes away radially from the cap – and clean the stem with a knife if it is dirty.
I chop the mushrooms finely, but not too finely – the sauce should still have noticeable pieces. I cut 1–2 of them into thin slices through their full height, so the cross-section keeps a mushroom shape; these are handy for decoration.
I chop the onion into very small cubes.
I melt most of the butter in a frying pan.
I add the onion straight away, bringing it just to the first hint of light golden colour.
Then I add all the mushrooms straight away.
As they fry, the mushrooms gradually start to lose their moisture and brown.
When no liquid is left in the pan, I add the remaining piece of butter and the flour. I rub everything together quickly so that no dry spots remain.
I pour in the cream in several additions. I stir the mixture after each one, bring it to the boil, then reduce the heat to the minimum.
I season the sauce with salt and pepper. I grate in the nutmeg – it adds a note of exquisite freshness to the mushroom flavour.
I simmer the sauce for 5 minutes. You can loosen its thickness by adding a little milk or water, then stir and check that it has the consistency you want.The aroma that the mushroom cream sauce with champignons gives off whets the appetite. Its juicy texture, full of mushroom pieces, livens up any dish, but I serve the sauce either warm or hot. If it has been sitting in the fridge, the mushroom mixture needs to be reheated before serving.
Tips
- 1
Don't wash the champignons – the secret to avoiding excess moisture. Mushrooms soak up water like a sponge. Peel the skin off the cap instead and you will get a cleaner result.
- 2
Slice 1–2 mushrooms – the secret to a good look. Thin slices keep a recognisable mushroom shape in cross-section and make the sauce more attractive to serve.
- 3
Drive off the moisture – the secret to the texture. Only add the flour once the mushrooms have released all their juice. Otherwise lumps will form.
- 4
Nutmeg – the secret to freshness. A pinch of grated nutmeg brings out the mushroom flavour and gives the sauce a restaurant feel. The same principle works in other kinds of cream sauce.
FAQ
Which mushrooms should I choose? +
Fresh champignons are ideal (white, medium size, about 3–4 cm). Alternatives include king champignons (larger and meatier), oyster mushrooms (an unusual choice), or porcini and birch boletus for a more premium sauce. Fresh mushrooms are firm and white with no dark spots on the cap; closed caps are the best option. Avoid open caps with dark gills (these are old), as well as limp mushrooms or any with a smell of rot. Frozen mushrooms will do – thaw them and drain off the juice. For dried porcini, use about 40 g, soak them in water for 30 minutes, and keep the soaking water to use as stock.
What can I use instead of cream? +
There are several options: 20% cream (200 ml – thicker and richer), 33% cream (150 ml plus 50 ml water – a more premium result), 3.2% milk with 1 tbsp butter (200 ml – a budget version), 20% sour cream (200 g – a more Russian-style, tangier option), full-fat Greek yogurt (200 ml – a lighter version), or coconut milk (200 ml – a vegan version). Don't use ultra-pasteurised cream with added sugar, "vegetable" cream, or whipping cream. For a lighter version, mix milk and yogurt half and half.
How long does the sauce keep? +
In the fridge, in a tightly closed container, it keeps for 2–3 days. Any longer and the cream separates and the mushrooms lose their texture. Before serving, reheat it in a pan for 3–5 minutes or in the microwave for 1–2 minutes. I don't recommend freezing it, as the cream will separate when thawed. The sauce is at its best in the first 30 minutes after cooking, and on the second day the flavour settles and deepens. Don't leave it at room temperature for longer than 2 hours, as cream spoils quickly. It is ideal to cook it and eat it straight away. If a cold sauce has thickened, loosen it with milk or water as you reheat it.
What should I serve the sauce with? +
It is a classic with pasta – spaghetti carbonara, fettuccine, or tagliatelle for an Italian-style serving. It also goes with rice side dishes (pilaf, risotto), with buckwheat or bulgur for a wholesome lunch, and with boiled or mashed potatoes. It suits beef steak, baked, stewed, or boiled chicken, turkey, and boiled fish or seafood, as well as pasta with cheese and even dumplings, which is an unusual pairing. Try it with an omelette or fried eggs for breakfast, or with a steak and a glass of white wine for a special occasion. It is a versatile cream sauce for any dish.
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