Mushrooms in cream sauce
Mushrooms and carrots in a cream and white wine sauce.
Active time30 min
Cooking35 min
Total1 h
Add to my week
Loading your week…
Ingredients
- 150 g carrots
- 400 g button mushrooms
- 200 g girolle mushrooms
- 100 g onions
- 40 g butter
- 200 ml pouring cream
- 250 ml water
- 25 g wheat flour
- 150 ml dry white wine
Preparation
Brush the mushrooms, trim the earthy stalk ends and cut the button mushrooms into quarters. Peel the carrots and cut them into thin rounds. Peel and thinly slice the onions.
150 g carrots400 g button mushrooms200 g girolle mushrooms100 g onions- knife
- chopping board
Melt the butter in a sauté pan. Sauté the onions and carrots for 5 minutes, add the mushrooms and cook for 5 minutes, stirring.
40 g butter- sauté pan
Sprinkle with flour, stir for one minute, then pour in the white wine and the 250 ml of water. Simmer gently for 20 minutes, until the carrots are tender.
250 ml water25 g wheat flour150 ml dry white wine- sauté pan
Pour in the cream and simmer gently for 5 minutes over a low heat, until the sauce coats a spoon. Serve hot.
200 ml pouring cream- sauté pan
Allergens
- Gluten
- Milk
- Sulphites
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration