Sauce de champignon a la maison

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Sauce de champignon a la maison

Time: 5-10 minutes

Country: France

Created by: A. Detillon

Number persons: 4

(delicious together with steak and porc loin)


500 gr white mushrooms
200 ml bouillon
250 ml whipped cream
1 eschalot / small onion
fresh parsley
1 clove of garlic squeezzed
1 spoon wheat flour
Some salt and pepper


  1. Cut eschalot and fry together with garlic until they are soft (not brown)
  2. Clean mushrooms (if soil is on with tissue or brush), cut mushrooms into slices garlic
  3. Add some salt and pepper, and fry on high fire all until mushrooms are soft
  4. Add extra oil and some flour
  5. Reduce fire and boil some minutes
  6. Add bouillon and whipped cream
  7. Boil sauce until right thickness
  8. Wash parley, dry and cut, add 1-2 spoons at the end and if needed add salt and pepper
  9. Enjoy the meat even more.
2016-12-28T12:08:57+01:00February 13th, 2015|