Mushroom and Cheese Sauce
The fastest, simplest, and most versatile—and it’s so tasty! Mushroom and cheese sauce complements many dishes: fried or stewed meats, poultry, potatoes, pasta, grains, cutlets, and more. You can even spread it on toast for a delicious appetizer!
Updated : 15 May, 2025
Easy
About 10 min.
Ingredients
200 milliliters
Cream
150 grams
Champignon
50 grams
Butter
15 grams
Hard cheese
1
Onion
1 clove
Garlic
1 tablespoon
Lemon juice
0.25 teaspoon
Nutmeg
0.25 teaspoon
Ground black pepper
0.25 teaspoon
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
You can use frozen or fresh champignons. If using fresh mushrooms, wash them thoroughly and lay them on a kitchen towel. It's important to dry them well, or they’ll become watery when cooked.
Step 2
Do you need to peel champignons? Small ones can just be rinsed, but larger mushrooms are better peeled by removing the thin skin from the caps. Also, cut off any darkened stem ends. Slice the mushrooms into thin pieces.
Step 3
Peel the onion and dice it finely.
Step 4
Grate the cheese using a medium grater. Dutch cheese or Maasdam works best, but you can use any flavorful hard cheese. Cheese is optional but gives the sauce a richer taste and thicker texture.
Step 5
Finely chop or press the garlic.
Step 6
In a skillet over medium heat, melt the butter. Add the diced onion and sauté for about 3 minutes until translucent.
Step 7
Add the sliced mushrooms. Cook, stirring, until they turn golden. Before adding cream, reduce the heat to low.
Step 8
Pour in the cream. Add garlic, nutmeg, salt, and pepper. Simmer on low, stirring occasionally, for about 15 minutes.
Step 9
Finally, add the grated cheese and lemon juice. Stir well. You can continue to simmer until it reaches your desired thickness. Remove from heat. The sauce is ready. Enjoy!