Champignons under cream sauce

1 serving


Cook 600 g of chopped champignons in salted boiling water, strain. Boil the decoction, pour in a thin stream, stirring constantly, 0. 5 cups of cream, loosened with 2 teaspoons of flour. When boiling and thickening, add a tablespoon of oil and so much raw cream to make 2 cups together. Pour in champignons, salt, warm up without boiling. 600g champignons, cream, 2 tsp flour, tbsp butter.