Try making a mushroom delicacy at home. For you, a step-by-step instruction has been prepared with a photo of a simple dish - mushrooms in milk sauce. The recipe is very simple, and the result will exceed all expectations. Video recipe.
Mushrooms in milk sauce will be a great addition to any side dish of potatoes, pasta, rice, porridge … Or they will become a hearty independent snack. They can also be served as a sauce for meat or vegetables. The wonderful combination of the two products is considered a classic. Mushrooms in milk sauce are one of the most common combinations in cooking, which is widespread throughout the world. This tandem complements each other well. It is the milk sauce that is used for this dish that softens the smell and taste of the mushrooms. The recipe itself is quick and easy to prepare.
Mushrooms for the recipe can be any: forest (porcini, honey agarics, boletus …) or artificially grown (oyster mushrooms, champignons …). The latter are on sale all year round, so it is better to take them fresh. Fresh forest mushrooms can be found only in autumn during the season. At other times, use wild mushrooms frozen, dried or canned.
See also Cooking Pickled Mushrooms and Onions in Oil.
- Caloric content per 100 g - 90 kcal.
- Servings - 3
- Cooking time - 1 hour 15 minutes
Ingredients:
- Mushrooms (any) - 700 g (this recipe uses forest, frozen)
- Salt - 1 tsp or to taste
- Onions - 1 pc.
- Flour - 1 tablespoon
- Vegetable oil - for frying
- Milk - 200 ml
- Mushroom seasoning - 1 tsp
- Ground black pepper - a pinch
Step by step cooking mushrooms in milk sauce, recipe with photo:
1. The mushrooms in this recipe are frozen, so thaw them first. Usually, the mushrooms are boiled before freezing. If you are using dried mushrooms, pour boiling water over them for half an hour so that they swell and increase in volume. Wash canned mushrooms, oyster mushrooms or champignons under running water.
Then cut the large mushrooms into 2-4 halves, depending on the size, and leave the small ones intact. Pour vegetable oil into a frying pan, heat and send mushrooms into it.
2. Peel the onions, wash and chop into thin quarter rings or cut into cubes. Send it to the mushroom pan.
3. Stir the food and fry it, stirring occasionally over medium heat. Cook mushrooms and onions until mushrooms are golden brown and onions are translucent. Then season with salt, black pepper and mushroom seasoning.
4. Pour milk into a skillet and heat. Add wheat flour, sift through a sieve, and do not put in one lump. Stir and boil over low heat for 10 minutes. The sauce should become viscous and stringy. However, as the mushrooms cool, the milk sauce will thicken. Therefore, boil them down to the consistency you prefer. At the same time, keep in mind that the fattier the milk, the thicker and richer the sauce will be.
See also the video recipe on how to cook champignons in a creamy sauce.
