The mushroom sauce can't be mixed with any another, it is given immediately by saturated bright aroma. It is popular not only because of a smell, but also thanks to simplicity of preparation. It is possible to make a mushroom sauce of honey agarics, chanterelles, white, champignons, etc. As additive use: milk, mayonnaise, cream, sour cream. Any fast dish develops a new, remarkable taste thanks to this sauce.
It is required to you
- cream – 1 glass;
- salt and black sprinkling pepper;
- vegetable oil;
- broth or water – 1 glass;
- desi – 35 g;
- onions – 1 piece;
- dried mushrooms – 8 pieces;
- wheat flour – 2 tablespoons.
Instruction
1. Make a mushroom sauce to a descent it won't turn out, the basis should be prepared since evening. For this purpose fill in mushrooms with a clear water and leave on a table till the morning.
2. After that take out mushrooms, filter infusion through a sieve or a gauze. Wash out each mushroom and put in a small saucepan. Fill in the infusion prepared earlier and you cook 40 minutes, having put slow fire.
3. Take out mushrooms and crush them by means of the blender. Mix creamy and vegetable oil in a frying pan and brown small chopped onions.
4. Further it is necessary to add flour and to make roasting of all mix. Fry not longer than 7 minutes. Pour out the warmed-up cream and a glass of water or hot broth in a frying pan. Mix our mushroom sauce and bring it to the boil.
5. Put mushrooms in the received weight, salt and pepper. You cook it within 10 minutes on the slowest fire. You managed to make a mushroom sauce, remove it from a plate and let's infuse slightly. You can give it in the form of dense gravy, in a sauce-boat or watering a meat or potato dish from above.