Champignon sauce is one of the most delicious sauces. It has a bright mushroom aroma and a surprisingly delicate taste. It can be served with almost any dish - fried or boiled meat, potatoes, cutlets, rice balls. He is able to make even the notorious pasta and barley porridge unusually tasty.
It is necessary
-
- 100 g fresh champignons;
- 10 g butter;
- a glass of vegetable or meat broth;
- a teaspoon of lemon juice;
- a tablespoon of flour;
- salt
- ground black pepper to taste.
Instructions
Step 1
Peel the mushrooms, wash thoroughly in running cold water, then literally put them in boiling water for one minute, dry them and chop finely into slices. Mushrooms can also be grated on a medium grater. It is permissible to use pickled champignons, but fresh ones will be preferable.
Step 2
Heat a skillet over a fire and pour the sifted flour into it. Fry it with constant stirring until it has a strong aroma and a light brown hue. Pour the toasted flour onto a saucer.
Step 3
Melt the butter in a frying pan, add the chopped mushrooms there. Simmer them for about three minutes. As a result, the mushrooms should become soft, lose volume, but not fry. This is an extremely important point on which the success of this sauce depends. If you add a little onion or garlic to the mushrooms during frying, the taste of the sauce will be more piquant.
Step 4
Add lemon juice, toasted flour to the mushrooms and mix well. Pour in meat or vegetable broth. Instead of broth, you can add plain water, but the taste of the sauce will be slightly different.
Step 5
Season with pepper and salt. Cook after boiling for no more than five minutes. When the sauce has evaporated to the required thickness, remove the pan from the stove. In order for the sauce to acquire a pasty homogeneous state, it can be whipped in a blender or rubbed through a sieve. Allow it to cool slightly before serving. Hot sauce is ideal in a duet with croutons, which are made from stale wheat bread.
