Mushroom sauce in a slow cooker – ideally combined with side dishes from any pasta, perfect for potato dishes, very tasty in combination with meat.
Cooking mushroom sauce in a slow cooker is not difficult and does not take much time.

Ingredients for mushroom sauce in a slow cooker:

  • Champignons – 300 gr;

  • Onion – 1 pc;

  • Cream 20% – 1 glass;

  • Wheat flour – 1 tsp.
    a spoon;

  • Garlic – 2 cloves;

  • Carnation – 4 buds;

  • Olive oil – 6 table.
    spoons;

  • Salt, ground black pepper, basil – to taste.

Cooking:

In a slow cooker on the “Frying” or “Baking” mode, heat the olive oil (can be replaced with odorless vegetable oil), add crushed garlic and clove buds.
While the garlic is frying, cut the mushrooms into slices, quarters, as you like.

Fry the garlic until brown and take it out of the slow cooker along with the cloves and pour the chopped mushrooms.
Fry for 10-15 minutes and add finely chopped onion and basil.
fry for another ten minutes until the onion acquires a golden color and add flour.

After 2 minutes, add cream, salt and pepper to taste.
After boiling the sauce, turn off the multicooker and remove the pan from the multicooker.
When the mushroom sauce has cooled down a bit and thickened, it can be served at the table.

Enjoy your meal.