Mushrooms in Cream Sauce in a Multicooker
A perfect addition to potato or pasta dishes! Mushrooms in Cream Sauce in a multicooker can be served as a standalone appetizer. Very tasty hot or cold. Add more cream for a richer flavor.
Updated : 22 September, 2025
Easy
About 10 min.
Ingredients
350 grams
Champignon
1
Onion
150 milliliters
Cream
200 milliliters
Water
1 teaspoon
Wheat flour
20 grams
Vegetable oil
to taste
Salt
to taste
Dry spices
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Use any mushrooms - wild mushrooms should be boiled first, or use regular ones like champignons. Choose cream fat content to your taste; higher fat gives richer flavor. I used 33% cream.
Step 2
Wash mushrooms thoroughly and pat dry. Small mushrooms can stay whole; medium or large mushrooms should be cut into 2-4 pieces. Peel and rinse the onion, then chop finely.
Step 3
Set the multicooker to “Fry” mode and heat the bowl. Add a bit of vegetable oil and sauté the onion for 1-2 minutes until translucent.
Step 4
Add mushrooms to the bowl and sauté with the onion for another 2-3 minutes.
Step 5
Pour in 100 ml (about ⅓ cup) of water. Switch the multicooker to “Bake” mode for 20 minutes. Close the lid and let the mushrooms cook.
Step 6
Separately, mix flour in water. Add salt and spices, then pour in the cream.
Step 7
Five minutes before the cooking ends, pour the cream sauce over the mushrooms, stir, and let finish cooking.
Step 8
When the multicooker signals that cooking is done, open the lid, transfer mushrooms in cream sauce to a plate, and serve hot. Enjoy!