Mushroom sauce: ideal recipe to accompany meats and pasta
The mushrooms go well with both the different types of pasta and the meat dishes. With the mushrooms we will elaborate this delicious and nutritious mushroom sauce. The ideal would be to make this sauce with fresh mushrooms because not only do they provide more flavor, but also all their nutritional properties. If it were not possible to access them we could prepare it with packaged mushrooms.
As you surely know, the mushrooms are mushrooms belonging to the family of lepotácias. Although in reality we may only know one variety, and it is precisely what we usually find in the supermarket, the truth is that there are different species, many of them edible (and some that are not).
Precisely the most popular and consumed variety is the one known as common mushroom or mushroom of Paris, named scientifically with the name of Agaricus bisporus. It is an easily cultivable fungus, which offers the possibility of enjoying them throughout the year and always at a very affordable price.
Regarding its nutritional contribution, its high water content (more than 90%) stands out, as well as a reduced contribution of carbohydrates and fats. On the other hand, they have very good amounts of B vitamins and minerals, among which we can mention the following: potassium, sodium, phosphorus and selenium.
How to make mushroom sauce
Ingredients:
- 250 ml. milk.
- 250 grams of mushrooms.
- A spoonful of simple wheat flour.
- 60 grams of butter.
- A spoonful of tomato sauce.
- One onion.
- One garlic clove.
- 3 tablespoons of liquid cream.
- A little bit of salt.
- A pinch of ground black pepper.
Elaboration:
We wash the mushrooms well and cut them into slices.
We remove the skin from the onion, wash it and cut it into pieces.
In a cauldron we put the butter to melt.
Once it is melted add the onion to brown it.
When it is golden brown add the chopped garlic clove, the mushrooms and sauté for a few minutes.
Add the flour, milk, tomato sauce spoon, salt, pepper, and stir well.
We cook with low heat for thirty minutes.
Remove from heat and add the cream.
We stir to mix well.
We have the mushroom sauce in a sauceboat or in small bowls.
