Mushrooms in creamy sauce, how to cook pasta

Porcini mushrooms in creamy sauce is a classic recipe in Russian cuisine. Boletus mushrooms are considered the most valuable of the forest gifts, and in cooking - the most prestigious. The recipe, which is listed as “home cooking” on restaurant menus, can be repeated by every housewife, provided that she has at her disposal 200–300 grams of dry, fresh or frozen boletus, half a glass of cream or sour cream and a frying pan to fry the fruits of the forest.

General cooking rules

Wild mushrooms are best suited for cooking. And not only such “dignified” ones as white or boletus, but also more common species, for example, honey mushrooms, chanterelles or russula.

But if wild mushrooms are not available, you can easily replace them with oyster mushrooms or champignons from the supermarket. The dish will be a little less aromatic, but just as tasty.

Any mushrooms need to be washed thoroughly, but if greenhouse mushrooms are enough to be rinsed with just water, forest mushrooms need to be thoroughly brushed to remove all forest debris.

Advice! Before washing wild mushrooms, you can soak them in cold water for a couple of hours to make debris easier to clean off.

Cream sauce is prepared on the basis of cream, it is better to use full-fat cream, but you can use 10%. To make the sauce thicker, a flour dressing is used.

Interesting facts: The most expensive mushrooms in the world are called “yarhagumba”, their cost is about 120 thousand dollars per 1 kg. The mushroom grows in a limited area - in the Himalayan mountains at an altitude of 3 to 5 thousand meters.

Preliminary preparation

Boletus mushrooms can be purchased ready-to-cook. But if you want to use freshly harvested forest gifts, then they must first be prepared for further culinary processing.

Fruiting bodies need to be cleaned of dirt and forest debris. You can use a dry or slightly damp cloth, or an old toothbrush to remove the stickiest stains. If the basket contains specimens that are too old or eaten by worms, throw them away; they won’t be of much use anyway. If the area of damage is small, they can be carefully removed with a knife.
Next, you need to cut off the very bottom part of the stem of the fruiting bodies, and also cut them for the presence of worms.
Next, the mushrooms need to be thoroughly rinsed under running water.
It is possible, although not necessary, to soak the fruiting bodies in cold water for an hour, then rinse under running water.

Porcini mushrooms in cream sauce

Porcini mushrooms stewed in creamy sauce are very aromatic. The recipe is quite simple, and the result is worthy of a festive table.

Ingredients:

400 gr. fresh white mushrooms;
1 onion;
100 gr. butter;
250 ml cream (10%);
salt and ground black pepper to taste;
dill greens.

Preparation:

Melt butter in a frying pan. Peel and cut the onion into small cubes. Fry the onion for two to three minutes, stirring occasionally. Wash the porcini mushrooms, peel them and cut them into small pieces.
It is not necessary to pre-boil the porcini mushrooms; you can add them directly to the pan. Fry the mushrooms and onions over medium heat for 10-15 minutes, stirring occasionally.
Then pour in the cream, salt and add ground black pepper to taste. Simmer over low heat for about a quarter of an hour under the lid. At the end of stewing, add finely chopped fresh dill.
Keep it on the fire for another minute, then remove the pan from the stove, but do not serve it immediately. Let it brew under the lid for another 15 minutes.

How to make cheese sauce with mushrooms

Making mushroom and cheese sauce is not at all difficult.
Traditional mushroom sauce with cheese can be prepared without difficulty or culinary skills. It is based on a regular butter gravy, which is made from butter, milk or cream and a little flour. This delicate sauce is basic in the cuisine of France and beyond. Many different sauces have been created on its basis, including cheese sauce.

Prepare cheese sauce with mushrooms in a deep frying pan. Melt butter, sometimes use vegetable oil, but still butter gives tenderness and an appetizing aroma. Chop the onion and bring it to a state of golden transparency. Then crushed mushrooms are fried together with these onions, finely grated cheese is added, and herbs to taste - dill, basil, parsley. Sometimes they put processed cheese instead of hard cheese. Next, add cream or milk, you can try it with sour cream. For thickness, sometimes flour or a little starch is added, but not necessary.

You can serve this delicacy in all known ways. You can pour the hot mixture directly over the dish in the plate and serve immediately, for example, if it is pasta or a cutlet. You can serve each person in a separate gravy boat, and have guests dip pieces of food directly into it. Or use it for baking, for example, generously pour over chicken, meat, meatballs, cutlets, vegetables - and bake until done. All options are good and we highly recommend trying them!

Chanterelles in cream sauce

Chanterelles in cream turn out very tasty; for piquancy, you should add garlic to the sauce.

Ingredients:

300 gr. chanterelles;
200 gr. cream;
100 gr. milk;
1 teaspoon all-purpose seasoning;
2 cloves of garlic;
salt, herbs to taste;
vegetable oil for frying.

Preparation:

Clean and chop the mushrooms. Place in a frying pan with high sides, add a little oil and simmer until the liquid has evaporated. Add a little salt.
Pour milk and cream into the chanterelles and simmer for another 10-15 minutes until the sauce begins to thicken. At the end of stewing, add chopped garlic and finely chopped fresh herbs.

Frozen champignon sauce

Champignons are considered today one of the most affordable mushrooms; they are used both in home kitchens and by restaurant masters. We propose to create a culinary masterpiece from frozen champignons and nut mix, which will give familiar poultry dishes a new, amazing taste.

We purchase ingredients:

chicken broth – 250 ml;
champignons – 150 g;
white onion – 1 small piece;
soft butter – 3 tbsp. l.;
flour – 2 tbsp. l.;
balsamic vinegar – 15 ml;
selected milk – ½ cup;
walnut – 1/3 cup;
roasted peanuts – 3 table. spoons;
salt and thyme leaves - to taste.

Sequencing:

Defrost the champignons in a colander and let all the water drain. Pat dry with paper towels and set aside for now.
Heat a thick-bottomed frying pan over low heat without adding oil and fry a measured amount of flour until light golden brown.
Prepare a saucepan, heat the oil in it and saute the white onion, then add pre-finely chopped champignons to it and fry for about 7 minutes.
Pour the fried flour into the saucepan, stir, then pour in the balsamic, broth, milk and mix thoroughly again.
Blend the nuts (peanuts and walnuts), and add them to the saucepan, simmer over low heat for 8-10 minutes, no longer, otherwise the gravy can be ruined.
At the last stage, add spices and finely chopped thyme leaves, mix.
Serve with poultry dishes - chicken escalope, turkey medallion, duck breast.

Champignons in cream sauce

Champignons in cream sauce are no less tasty. The dish is good on its own, it can be served with potatoes or pasta.

Ingredients:

400 gr. champignons;
1 lemon;
2 tablespoons butter;
1 tablespoon vegetable oil;
1 onion;
0.5 cups cream, preferably heavy;
1 tablespoon finely chopped parsley;
salt and pepper to taste.

Preparation:

Wash and clean the mushrooms; store-bought champignons, as a rule, do not need additional cleaning.
Advice! If you don’t have fresh champignons, you can safely use fresh frozen ones.
Place the prepared mushrooms in a bowl, pour in lemon juice, leave for 15 minutes. Peel and finely chop the onion. Cut the pickled champignons into thin slices. Heat vegetable oil in a frying pan, add butter. When the butter melts, add the chopped onion and fry for a couple of minutes, stirring constantly.
Add mushrooms to the onions, salt and pepper. Pour in the cream. Simmer for 5-10 minutes, then add parsley. You need to simmer at very low heat so that the cream does not boil, otherwise it will curdle. The dish is ready.

Supreme mushroom sauce made from frozen mushrooms

Ingredients:

Frozen mushrooms - 4 pieces
Flour - 2 tablespoons
Butter - 2.5 tablespoons
Chicken broth - 350 ml
Cream 33-35% – 200 ml
Ground white pepper - ½ teaspoon
Lemon juice - to taste
Salt

Rinse frozen mushrooms with cold water. Bring the chicken broth to a boil, put the mushrooms in it, simmer for 20 minutes over low heat, pour the broth into a separate bowl. Fry the flour in melted butter until light golden brown. Gradually pour about 100 ml of broth into the flour, stir with a whisk until smooth.

Bring the remaining broth to a boil, gradually add the flour mixture to it, stirring each time until smooth. Add cream to the resulting sauce, adding it a tablespoon at a time and stirring each time, add salt, ground white pepper, lemon juice (add it a little at a time and taste). Add mushrooms to the almost finished sauce and simmer for about 3 minutes.

My comments:

Using fresh mushrooms, the technology for preparing the sauce is the same.
In addition to white mushrooms, champignons are also suitable for preparing the suprem sauce.
Instead of cream, you can add the same amount of bechamel sauce to the sauce.
The sauce goes well with veal, chicken, pork, mashed potatoes, rice, and ciabatta.

Mushroom sauce made from frozen mushrooms is a lifesaver if unexpected guests suddenly arrive; it is also good for a romantic dinner for two with tender meat. I will return to sauces more than once and will present you with many recipes, including variations of mushroom sauce made from frozen mushrooms.

Oyster mushrooms in sauce in a frying pan

A simple recipe for cooking oyster mushrooms with creamy sauce in a frying pan. It is better to take a frying pan with high sides.

Ingredients:

400 gr. oyster mushroom;
1 onion;
3 cloves of garlic;
50 ml broth or water;
100 ml cream;
vegetable oil for frying;
salt and pepper to taste.

Preparation:

We wash the oyster mushrooms well and cut them into strips about 1 cm wide. Pour a little oil into a frying pan and fry the mushrooms in it; fry until all the liquid secreted by the mushrooms has evaporated and the oyster mushrooms themselves have browned. Remove the mushrooms from the pan onto a plate.
Add a little more oil to the pan and fry finely chopped onion in it. Fry it until golden brown, then add garlic to the frying pan and add broth (water) and cream. Mix.
Advice! If you want a thick sauce, do not add broth, just use cream.
When the cream is almost boiling, add the fried oyster mushrooms to the pan, stir and simmer over low heat for about three minutes.

Mushrooms in sauce with melted cheese

Processed cheese perfectly complements the taste of the creamy sauce. For preparation, it is recommended to choose soft cheese in tubs or cheese curds marked “for soup”, since these types of cheese melt well.

Ingredients:

500 gr. mushrooms (for example, champignons);
1 cup cream (10%);
50 gr. processed cheese;
2 onions;
salt to taste;
oil for frying.

Preparation:

Peel and finely chop the onion, chop the champignons into slices. If we use wild mushrooms, we first boil them until tender.
Heat a little oil in a frying pan and fry the onion in it. When the onions begin to turn golden, add the mushrooms. Stir, reduce heat and simmer for about 10 minutes.
Then lay out the processed cheese, stir and pour in the cream. Stir until the cheese is completely melted. Simmer for 5-6 minutes until a thicker sauce is obtained. Ready!

What mushrooms are suitable

The main ingredient of the delicate cheese sauce is mushrooms. They impart an amazing aroma, amazing taste and a nice texture with soft bites. Of course, it is important what mushrooms are used in the recipe; the taste, aroma and quality of the prepared product depend on this.

Champignons are the most common and inexpensive, they can be used quite successfully. It is better not to take very large ones, and preferably brown ones, as this variety is much more aromatic.

Wild mushrooms are an ideal choice. They can be either fresh, if it’s mushroom season, or frozen - they will also work out amazingly. If you have dried mushrooms at home, that's great - they enhance the flavor really well, and also add them if you're using button mushrooms. However, pickled or salted mushrooms are not suitable.

Mushrooms with potatoes cooked in a slow cooker

You can also cook mushrooms in creamy sauce in a slow cooker. Let's make mushrooms and potatoes.

Ingredients:

300 gr. champignons;
4-5 potatoes;
300 ml cream;
Vegetable oil for frying;
1 bay leaf;
spices and salt to taste;
fresh herbs optional.

Preparation:

Peel the potatoes and mushrooms and cut into cubes. Finely chop the greens. Pour some oil into the bowl and set it to the “fry” program. When the oil is hot, add the potatoes and mushrooms and fry for about 15 minutes, stirring occasionally.
Separately mix the cream, to which spices have been added to taste. Pour in the prepared cream dressing and cook on the “stew” program for 1 hour. After the device beeps, turn it off and leave it inside the multicooker for about 15 minutes. Serve, sprinkled with herbs.

Option with tomato paste

A rather unusual and perhaps even unusual version of mushroom gravy with frozen mushrooms. But it’s definitely worth trying to make gravy using this recipe.

So, prepare the following products:

any frozen mushrooms – 600 g;
salad onion – 2 pcs.;
bell pepper – 1 pc.;
carrot – 1 pc.;
garlic – 3 cloves;
tomato paste – 3 tbsp. l.;
white wheat flour – 2 tbsp. l.;
mushroom broth – 250 ml;
vegetable oil - for frying;
salt, pepper, spices - to taste.

Step-by-step cooking recipe:

Prepare the mushrooms as described in the first recipe. You definitely need some broth here, so don’t drain it. Cut the mushrooms into even, identical pieces and set aside.
All vegetables also need to be prepared. Onions, carrots, garlic - peel, rinse, dry, finely chop. Peel the bell peppers, rinse and cut into small strips. Set all preparations aside.
Heat a frying pan with oil over medium heat. Fry onion and garlic in hot oil until golden. Then add carrots and peppers and sauté until soft.
Add mushrooms to the remaining vegetables, stir.
Sprinkle all vegetables with flour and mix. The gravy should become very thick and smooth. Reduce the fire.
In a separate bowl, mix mushroom broth and tomato paste. Pour the resulting mass into a frying pan in a thin stream, stirring continuously so that no lumps form. Wait until the gravy boils (the first bubbles appear on the surface).

Clarification for “just in case” At this stage you should definitely try the gravy. Tomato paste may have sourness, which will ruin the taste of the dish. Therefore, if the gravy is very sour, be sure to add sugar to taste. Sugar neutralizes acid.

Now you need to add salt, pepper, add spices to taste, mix and simmer covered over low heat for 10-15 minutes. Afterwards, remove from heat and serve.

Mushroom variations

Delicious mushroom sauce is a great addition to dishes such as pasta and noodles, pasta, potatoes, dumplings, ravioli, salads, baked or fried vegetables, any fish, meat, kebabs. It is so aromatic and tender that you just want to eat it with bread!

But seriously, creamy mushroom sauce can be prepared using a simple recipe using homemade ingredients and served for any lunch every day. Your family and friends will love this wonderful gravy, and your guests will ask what the secret is!

From champignons

At any time of the year, champignons are affordable and versatile mushrooms from which you can create anything you want in the kitchen. You will love this fragrant and light mushroom sauce with cream!

For it you need:

Brown champignons – 150 gr.;
Heavy cream – 200 gr.;
Butter – 100 gr.;
Any hard cheese – 100 gr.;
Onion – 1 pc.;
Garlic – 1 clove;
Salt, nutmeg, pepper - to taste;

Step by step recipe:

Place the oil in a frying pan, and while it dissolves, chop the onion;
Throw it into a frying pan over low heat;
Chop the champignons, add to the pan, stir;
Throw in crushed garlic, salt, pepper and nutmeg;
After 5 minutes, pour in the cream and stir;
Add finely grated cheese, stir and turn off the stove.
The gas station is ready!

Lenten option

You always want something tasty for fasting, but you can’t get almost anything. Here, mushroom dishes are simply a salvation, because they can be used to make a luxurious gravy for pasta, potatoes, vegetables and even cereals. Lenten mushroom sauce is proof of this.

Ingredients:

Oyster mushrooms – 250 gr.;
Dried mushroom mixture – 50 g;
Onion – 1 pc.;
Carrots – 1 pc.;
Flour – 3 tbsp;
Vegetable fat.

Step by step recipe:

We cut oyster mushrooms into slices.
Soak the dried mushroom mixture and leave it whole (if they are not too large).
Finely chop the onion and throw it into the frying pan.
Add chopped carrots.
Fry it all for 5 minutes and add the oyster mushrooms and the dried mixture.
Immediately add salt and season. Fry for 10 minutes.
Next, throw in 3 tablespoons of flour and add a glass of boiling water.
Stir the gravy thoroughly until it becomes thick, crushing any lumps.
At the end there is carefully chopped dill.
The thick, aromatic gravy is ready, and it’s a wonderful substitute for meat!

Sweet and sour

This is an incredible addition to cutlets, chicken dishes, grilled vegetables and vegetable pie. Try it, you'll lick your fingers!

Ingredients:

Champignons – 300 gr.;
Onion – 1 pc.;
Prunes - a handful;
Light raisins – 1 tbsp;
Sugar – 1 tbsp;
Flour – 3 tbsp;
Lemon - half;
Butter – 100 gr.;
Salt, black pepper, dried dill.

Step by step recipe:

We cut the mushrooms very finely;
We also chop the onion;
Place all this together in a frying pan and fry for 15 minutes;
Add sugar;
Place prunes neatly cut into four slices, as well as washed raisins;
Pour half a glass of water, add salt, sprinkle dried dill and a little pepper, simmer for 5 minutes;
Add flour, mix well to form a uniform mass, keep on fire for another 5 minutes;
At the end, squeeze out half the lemon, but be careful not to get the seeds.
A fragrant dressing for your favorite dishes is ready!

From honey mushrooms

This recipe will become one of your favorites and will definitely surprise all your guests. Sourish, aromatic and very aesthetic honey mushroom sauce goes well with all hot dishes - fish, meat or vegetables, looks beautiful on the table and tastes great!

Ingredients:

Whole marinated honey mushrooms – 200 gr.;
Butter – 100 gr.;
Sour cream – 200 gr.;
Onion – 1 pc.;
Sugar – 1 tbsp;
Flour – 1 tbsp;
Dried mushrooms in a pack (store-bought) – 50 g;
Black pepper, dried rosemary, mustard seeds, ground paprika, salt.

Preparation:

We wash the honey mushrooms a little;
Soak the dried mushrooms for 15 minutes, then chop them thoroughly;
Chop the onion;
Throw the oil into a frying pan or saucepan and add a teaspoon of mustard seeds;
After 3 min. pour the onion in there and fry until it becomes transparent;
Now add mushrooms - honey mushrooms and dried ones, stir over low heat for another 10 minutes;
Add sour cream (take low-fat), flour, sugar, salt and all the spices;
We stir so that there are no lumps, keep it on the fire a little more.
The honey mushroom gravy is ready, bon appetit!
Creamy mushroom sauce and best variations

These wonderful sauce recipes will become every housewife's secret weapon. Agree, how nice it is to surprise guests and see their admiration! We offer you unique recipes for mushroom dressings and gravies, as well as a bonus – a couple of recipes for meat dishes that will become your “trump cards”. Take advantage and surprise your guests!

Italian pasta with mushrooms in creamy sauce. The recipe is short

Boil the pasta according to this instruction article.
Place a frying pan with olive oil on medium heat, prepare the ingredients: peel the garlic, onions and mushrooms, crush the garlic a little to release the juice, chop the onion very finely, cut the mushrooms in half and into quarters, then into thin slices.
Place the crushed garlic in olive oil and fry on both sides for 20 seconds until golden brown, then discard it.
Add chopped onion to garlic olive oil, stirring constantly, fry until translucent and golden brown for about 5 minutes.
Add the Champignon slices, increase the heat slightly, stir and fry, stirring constantly, until all the liquid has evaporated.
Salt, pepper, add Thyme and stir-fry for a few more minutes until deeply browned.
While the mushrooms are fried, grate the Parmesan cheese on a fine grater.
Pour cream into the pan with the mushrooms, stir and bring to a boil.
Add half the grated cheese, mix the creamy sauce with the mushrooms until the Parmesan is completely dissolved.
Add the boiled pasta to the creamy mushroom sauce, stir, cook for another 30 seconds and remove from heat.
Place on plates, sprinkle with remaining Parmesan and serve.
Italian pasta with mushrooms in creamy sauce is ready!

By the way, if desired, you can replace onions with green ones, and Farfalle, for example, with Spaghetti.

Well, creamy pasta with mushrooms and Parmesan cheese is already waiting for you to try it. Another delicious pasta with tuna and Cherry tomatoes will appear soon. Try cooking, leave comments with ratings and subscribe to new recipes in the right sidebar so you don’t miss anything! Remember that delicious cooking can be very easy, and that you are more talented than you can imagine! Enjoy your meal!

Frozen Mushroom Gravy Recipe

To prepare the mushroom gravy, use a frying pan with deep sides or a saucepan with a thick bottom. Peel and wash the onions and carrots. We dip the vegetables with a napkin to remove excess moisture. Grate the carrots on a large grater, cut the onion into small cubes. Fry in hot oil for 5-7 minutes until the vegetables are soft. Cook over low heat, stirring with a spatula.

Frozen mushrooms are sold already sliced. If you plan to prepare this gravy, it is better to remove the mushrooms from the freezer and place them in the refrigerator overnight. This is the most gentle way to defrost. If you use fresh greenhouse mushrooms, wash and cut them into thin slices. Many forest mushrooms require preliminary boiling in water. Add slices to fried vegetables. Mix. Cover with a lid and simmer for 10-15 minutes. Stir occasionally.

Add wheat flour. If you want a thicker gravy, you need to increase the amount of flour slightly. Stir and fry a little more until a light nutty aroma appears.

In a separate bowl, bring milk or low-fat cream to a boil. Pour into the pan with mushrooms. Season with ground pepper and salt. Add nutmeg to taste. Stir and bring to a boil. It turns out a classic bechamel sauce, only as a sauce for mushrooms, onions and carrots. Cook over low heat for 4-5 minutes. Instead of milk, any broth or water is perfect.

Turn off the burner flame. Sprinkle with chopped herbs.

Mushroom sauce made from frozen mushrooms is ready. Serve hot. This sauce goes well with pasta, buckwheat, and rice. Bon appetit!

Spaghetti and champignons in creamy sauce with garlic

Ingredients:

Spaghetti or other type of pasta - 450 gr.;
Fresh or frozen champignons 200–300 gr.;
Cream 20% 500 ml.;
Parmesan - 250 gr. 100–150 gr.;
Onions - 1 pc.;
Garlic - 5 rub. 3–4 cloves;
Basil or other herbs as desired;
Olive oil.

Cooking method:

Wash the champignons in cold water and cut into thin slices. Place the mushrooms in a frying pan with oil. Stir and leave to fry over medium heat. Add a little salt. Chop the onion and garlic into small pieces. Throw them into the pan after the moisture has come out of the champignons.
Stir and add a little more oil. Fry until the onion becomes transparent. This is approximately 3–4 minutes. At the same time, if the water has boiled, add the spaghetti to cook. Then pour the cream into the pan. Salt and pepper. Let's taste it. Add the herbs and leave to warm over low heat until the spaghetti is cooked.
The cream should not boil, as this may cause it to curdle. When boiling, turn off the heat. The pasta should be boiled minus 1-2 minutes from the time on the pack. They will be ready in creamy sauce when ready. Place the finished pasta in a colander.
If the frying pan is large, transfer the spaghetti there; if not, then return it to the pan and then pour in the creamy sauce. Mix thoroughly. Cover with a lid and leave for 2 minutes. At this time, grate the Parmesan.
Spaghetti with champignons in creamy sauce is ready. Sprinkle your portion generously with cheese, adding freshly ground pepper if necessary!

How to cook “Mushroom sauce with sour cream”

Wash and peel the mushrooms, cut them into slices or small pieces. Heat a frying pan with vegetable oil and add mushrooms, fry over medium heat for 10 minutes.

Meanwhile, peel the onion and chop it finely, and grate the carrots on a coarse grater. Place the vegetables in the pan with the mushrooms.

Stir the contents of the pan and cook for 7-10 minutes.

Pour flour into a separate frying pan and lightly fry it, stir regularly with a spatula.

Pour in half the broth and mix well, then add the remaining broth and stir again, add salt and pepper.

Once the sauce has acquired a thick consistency, pour it into the mushrooms.

Add sour cream to the broth in a frying pan and stir everything together.

Season the gravy to taste with salt and pepper, heat for a minute and remove from heat.

Wash and finely chop the greens, garnish with gravy - and you can serve.

Pasta with shrimp and mushrooms in creamy sauce

Ingredients:

Fettuccine 450 g;
Shrimp 400 g;
Champignons 250 g;
Butter 160 g;
Garlic 10 g;
Cream cheese 120 g;
Parsley 40 g;
Basil 20 g;
Cream 100 g;
Water 100 ml;
Salt to taste;
Ground black pepper to taste.

Cooking method:

Cook the fettuccine pasta until fully cooked according to package instructions.
Boil the shrimp in boiling water for 2-3 minutes until they change color, then immediately remove to a dish using a slotted spoon.
Cut the mushrooms into slices, fry in butter, then carefully remove from the frying pan. Add garlic to the remaining oil, after cutting it into a couple of pieces.
Then place the cream cheese in a frying pan with butter, followed by finely chopped basil and parsley (the fact that the cheese does not immediately melt is normal; when we add water, everything will fall into place).
At this stage, take the cream and a little boiling water and pour them into the sauce, while constantly stirring the mass with a spatula so that the sauce becomes completely homogeneous and smooth.
Add mushrooms and shrimp to the creamy sauce, add salt and pepper, cook for 5-6 minutes, then add fettuccine and stir gently. Serve hot. Bon appetit!

Mushroom sauce from frozen mushrooms with cream

Compound:

frozen mushrooms (preferably white) – 0.5 kg;
heavy cream – 0.5 l;
onions – 0.3 kg;
fresh dill – 100 g;
butter – 40 g;
salt, pepper - to taste.

Cooking method:

Place the frozen mushrooms in a colander and keep under running cold water. Let it drain. Cut the defrosted mushrooms into small pieces.
Peel the onion and chop it finely.
Chop the dill with a knife.
Melt the butter and fry the onions in it. It is better to fry over low heat until the onion becomes soft and translucent.
Add mushrooms and fry with onions for about 5 minutes. Fill with cream.
Simmer mushrooms and onions in cream for 10–15 minutes. A few minutes before cooking, add salt, pepper and chopped dill.

The sauce for this recipe is tender and aromatic; it will enhance the taste of any dish. Serve it on its own or use it as a gravy.

Sources

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