Champignon mushrooms in sauce are creamy and flavorful. A very easy vegetarian dish to prepare and serve also as an alternative to a classic meat stew. They can be enjoyed with rice, mashed potatoes, or simply toasted bread slices. A nourishing, appetizing and versatile dish.
As you know, I always prefer to use brown champignon mushrooms, which don’t differ much nutritionally from their white counterparts, but have a lower moisture content and therefore stay firmer during cooking, besides being meatier and more flavorful.
If you like champignon mushrooms, try these recipes of mine as well:
- Difficulty: Easy
- Preparation time: 25 Minutes
- Cooking time: 20 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 18 oz champignon mushrooms
- 2 oz onion, finely chopped (about 1/3 cup)
- 2 cloves garlic, finely chopped
- 3 tbsps vegetable oil
- 3 tbsps white wine (plus 1 tsp (total ~50 ml); alternatively use broth)
- 3 oz sun-dried tomatoes in oil, drained
- 1/2 tsp ground turmeric
- 1 1/8 cups heavy cream (fresh liquid cream)
- 2 2/3 cups baby spinach
- to taste oregano
- to taste salt
- to taste pepper
Steps
To prepare the champignon mushrooms in sauce, clean the mushrooms well using a small knife and a brush to remove any remaining dirt. Cut them in half and set aside.
Peel and finely chop the onion and garlic.Drain the sun-dried tomatoes from the oil and chop them coarsely.
Heat a pan with the vegetable oil and sauté the onion and garlic for 1-2 minutes, stirring occasionally. Add the champignon mushrooms and brown them for a few minutes over high heat, stirring from time to time. Deglaze with the white wine and let it evaporate.
Add the chopped sun-dried tomatoes, the turmeric, and salt and pepper to taste. Stir and add the heavy cream.
Cook everything over low heat, covered, for 10-15 minutes, until the mushrooms reach the desired doneness.
Finally, add the washed baby spinach and oregano to taste. Stir and cook for another couple of minutes, just long enough to wilt the spinach. Serve your champignon mushrooms in sauce with toasted bread slices, boiled rice or mashed potatoes.
