Mushroom champagne on Sauce with Cream

INGREDIENTS: Fresh champignons – 50 g

• Cream 10% – 2.5 tablespoons
• Butter – 1.5 teaspoons
• Onions – ½ pieces
• Hard cheese – to taste
• Nutmeg – to taste
• Garlic – ½ clove
• Lemon juice – to taste
• Salt – to taste
• Ground black pepper – to taste

COOKING INSTRUCTIONS:

1. Good butter is the key to a delicious creamy sauce, so we choose butter for champignon mushroom sauce with a pronounced creamy taste.

2. Melt the butter in a pan, and at this time we cut the onion into small cubes. Dip the onion in the butter and immediately season it with salt and pepper. Pass until transparent.

TOOL:
Frying pan with ceramic coating

3. Wipe the mushrooms with a damp cloth and cut into slices. You can cut it very finely so that the sauce is more uniform, but I like it better when the mushrooms in the sauce are large enough.

4. Fry the mushrooms with onions, stirring until they are slightly browned. After that, pour in the cream.

5. Add a little more salt and pepper to taste, garlic and a pinch of grated nutmeg. It is always desirable to add nutmeg to creamy sauces, it helps to better manifest the taste of cream.
At the same stage, you can add a pinch of dry Italian herbs to the mushroom sauce if you like their taste.

6. Mix the contents of the pan and keep it on low heat for 15-20 minutes, allowing the sauce to evaporate and thicken a little.

TOOL:
Frying pan with ceramic coating

7. On a fine grater, rub a little cheese, literally 1 tbsp. l., and add it to the sauce.

8. Stir quickly to melt the cheese, add another 1 tbsp. l. freshly squeezed lemon juice and turn off the stove.

9. Creamy champignon mushroom sauce turns out to be tender, very fragrant, with an amazing creamy taste, and any dish with it becomes much more appetizing.

10. If you will prepare this sauce, be guided by your taste. It is not necessary to add all of these ingredients if you do not like them, garlic, for example, or herbs, or lemon juice. Either way, the sauce is delicious!