Mushrooms in creamy sauce in a slow cooker

2 servings
40 min

How to make mushrooms in creamy sauce in a slow cooker? Prepare the necessary ingredients for this. mushrooms can be used any - it can be forest mushrooms that need to be boiled or, like me, ordinary mushrooms. Choose the fat content of the cream to your taste. The fatter they are, the creamier the taste of the finished dish will be. I have cream with a fat content of 33%.

Rinse the champignons well from contamination and dry. Small champignons can be cooked whole. medium or large should be cut into 2-4 parts. Peel the onion, rinse in cold water and finely chop.

Set the slow cooker to Frying mode and preheat the bowl to hot state. Pour some vegetable oil into the bowl and place the chopped onions. Fry it for 1-2 minutes to make it clearer.

Then put the mushrooms in a bowl and fry them with the onions for a further 2-3 minutes.

Pour 100 ml of water into the bowl. Switch the slow cooker to Roasting mode for 20 minutes. Close the lid and leave the mushrooms to cook.

Separately stir the flour in the water. Add the salt and spices. Pour in the cream.

5 minutes before the end of the preparation, pour the cream sauce into the mushrooms, mix and leave to cook.

After the specified time, the slow cooker will emit a sound signal informing that the dish is ready. Open the lid, place the mushrooms in the creamy sauce on a plate and serve to the table. Enjoy your meal!