Cut champignons into slices or quarters. Chop the onion into a small cube.
Cut tomatoes into halves or quarters.
Heat vegetable oil in a pan and lightly fry slices of garlic. Pull out the garlic.
Fry the onions until transparent, add the mushrooms and evaporate the juice that has stood out for 5 minutes.
Add tomatoes, mix and fry for another 5 minutes. Pour in cream and over medium heat lightly evaporate the sauce for about 10 minutes, salt and season to taste.
Serve with any side dish.
Creamy mushroom sauce with tomatoes is very tasty and quite satisfying. This sauce is perfect for pasta, potatoes, rice and other side dishes. To prepare this sauce, you can also use non-fat sour cream. Preparing the sauce is quite simple and quick. Garlic gives the sauce a wonderful aroma and light almost imperceptible taste.