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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.
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.
fresh champignons - 600 g, cream - 0.5 ml, flour - 2 tsp, butter - 1 tbsp. spoon
