Mushroom sauce can be made from fresh or dry or pickled mushrooms. It is a versatile addition to meat, fish, vegetables and pasta dishes that stimulates appetite and increases food digestibility. Famous French gourmets even have a saying that you can eat even old skin if you pour it with mushroom sauce.
It is necessary
-
- Dry mushrooms - 50 g
- or fresh - 200 g
- Bulb onions
- small - 1 piece
- Wheat flour - 3 tablespoons
- Cream 20% - 1 glass
- Butter - 30 g
- Nutmeg
- Salt
- ground black pepper
Instructions
Step 1
If the mushrooms are dry, soak them in boiling water for 3-4 hours and then boil in the same water over low heat for half an hour.
Step 2
Preheat the skillet. Finely chop the onion and fry it in butter until golden brown. Make the fire not very large and stir the onion constantly so that it does not burn and fry evenly.
Step 3
Add finely chopped mushrooms to a frying pan, stir with onions and fry for 5-8 minutes, then put them in a bowl.
Step 4
Put flour in a clean frying pan and dry it over medium heat until it is golden, add butter to it, it should not be cold, so pre-hold it for half an hour at room temperature. Mix the butter and flour thoroughly, rubbing lumps, until smooth and remove the pan from the stove.
Step 5
Pour the cream into a ladle, heat it up, add flour fried with butter, mushrooms and onions, a little grated nutmeg. Season with salt and lightly pepper. Mix everything well with a fork, kneading and breaking lumps of flour. Bring sauce over low heat to a boil and remove from heat.
