The perfect pair for chicken wings is a mushroom fricassee in a delicate, fragrant cream sauce. It is prepared quickly, with a minimum of ingredients, and the taste is amazing. You can take any mushrooms, both fresh and frozen, as well as assorted different types of mushrooms.
| Cook Time | 20 minutes |
| Servings |
Ingredients
- 300 gram Champagnons
- 2 pieces Onion
- 250 ml Cream
- 2 tablespoons Dry white wine
- 1 tablespoon Flour
- 40 gram Butter
- 2 tablespoons Olive oil
- 1 pinch Nutmeg
- Salt to taste
- Black pepper to taste
Ingredients
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Instructions
- Finely chop the onion and fry it until light golden brown in olive oil heated in a frying pan. Add the coarsely chopped mushrooms to the onion and fry all together, stirring, over medium heat, until the mushrooms are ready.
- Add butter, flour, stir and fry for a minute, stirring occasionally.
- Then pour in the wine, add the cream in parts and mix well, add salt, pepper and nutmeg.
- Stir and bring to a boil. I adjust the thickness and amount of sauce with cream, I cook it more.
- I will serve the finished mushroom fricassee at the same time with boiled chicken, hot. Serve it with any side dish to your taste.
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