Delicate mushrooms in milk sauce - a dish worthy of the highest praise. It can be prepared from almost any type of product - traditional oyster mushrooms with mushrooms and common mushrooms with mushrooms are also suitable.
Ingredients:
- Wheat flour;
- Fresh oyster mushrooms - 400 g;
- Salt;
- Dill or parsley - 1 bunch;
- Milk -1 tbsp;
- Vegetable oil;
Preparation:
- The first step is to fill in. Pour milk into a saucepan or a small saucepan, place on the stove and wait until boiling. Then the power of the fire will need to be reduced.
- Add flour, continuously stirring the sauce with a whisk: there should be no lumps. Add a little salt and continue to simmer the mixture for the next two minutes.
- Turn off the stove - the velvety milk sauce is ready, so now you can safely proceed to frying the mushrooms.
- We wash well oyster mushrooms or other mushrooms, cut into medium-sized slices and put in hot vegetable oil (it is very important not to overdo it with it, so as not to drown out the delicate mushroom taste - one tablespoon is usually more than enough).
- The process of roasting the mushrooms will take no more than seven minutes: the "gilded" crust will indicate their readiness, and the released juice should have completely evaporated by this time. Then comes the turn of the milk sauce - pour in, stir everything thoroughly and simmer for another five minutes over low heat.
- Rinse a bunch of fresh herbs. Chop finely and also spread to the oyster mushrooms. We stir our fragrant dish, cover the dishes with a lid, remove from heat and let the delicacy brew for several minutes.
Mushrooms in milk sauce are in perfect harmony with boiled potatoes.
