709 kcal
30 min.
Recipe for Potatoes with creamy mushroom sauce
0 reviews
NaN g
709 kcal
1 kcal
709.1
11.1g
48.8g
50.1g
Ingredients (servings):
1
Converted ingredients are going to appear on the shopping list
- Potato1× portion (180 g)
- Cream, UHT, single8× tablespoon (120 g)
- Mushrooms common6× piece (120 g)
- Onion5× slice (50 g)
- White wine, dry0.3× cup (45 ml)
- Butter6× teaspoon (30 g)
- Wheat flour, white, plain1× tablespoon (15 g)
- Garlic1.5× clove (7.5 g)
- Parsley, fresh2× leaf (2 g)
- Nutmeg, ground0.5× pinch (1 g)
How to make Potatoes with creamy mushroom sauce
1. Boil the potatoes.
2. Finely dice the onions and fry it in half of the butter along with the garlic.
3. While the onion is frying, slice the mushrooms and add to the onion along with the nutmeg, salt and pepper.
4. When the mushrooms have fried and are glazed, pour in the wine, add the parsley and stew together for 3 minutes.
5. Prepare the roux: melt the rest of the butter in a saucepan on a medium heat, then add the flour, whisk it in and when the mass turns brown add the cream and stir until the roux thickens.
6. Pour the roux into the mushrooms and stew for another 10 minutes on a low heat.
7. Pour the sauce over the potatoes.
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