Creamy mushroom sauce by Jessica Harris


230 g of small mushrooms

1 shallot bulb

80 g butter

1 tbsp. olive oil

1 tsp. flour

200 ml Parmalat CHEF 35% cream

2-3 tbsp of Madeira wine (optional)

salt, freshly ground black pepper





Slice the mushrooms into quarters. Peel and chop the shallots.


Place a saucepan on the fire, pour in the olive oil and half the butter and wait until it is completely melted. Add the mushrooms to the casserole and cook, stirring, for 8-10 minutes.


Add the shallot and cook for 2 minutes. Then pour in the flour, stir thoroughly and cook for 1 to 2 more minutes.


Pour cream and wine into the saucepan, if using, add salt and black pepper. Stir the sauce and bring, stirring, to a boil. When sauce has thickened, remove from heat.


Add the remaining butter to the sauce and mix well. Serve the mushroom sauce with roast meat or poultry, meatballs or pasta.

                      Bon appetit!!!


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Developed a dietary menu, which increased guest loyalty and doubled the number of regular visitors.