Champignons sauce is one of the most tasty sauces. It has a bright mushroom aroma and surprisingly delicate flavor. It can be given practically to any dish – fried or boiled meat, potatoes, cutlets, rice minced collops. He is capable to make extraordinary tasty even notorious pasta and pearl-barley porridge.
It is required to you
- 100 g of fresh champignons;
- 10 g of a desi;
- glass of vegetable or meat soup;
- teaspoon of lemon juice;
- flour tablespoon;
- salt
- ground black pepper to taste.
Instruction
1. Clean champignons, carefully wash up in flowing cold water, then literally for one minute lower them in boiled water, dry and small chop slices. Mushrooms can also be rubbed on an average grater. It is admissible to use also marinated champignons, however fresh will be more preferable.
2. Heat a frying pan on fire and fill in it a sifted flour. Fry it at constant stirring to strong aroma and a light brown shade. Pour out a roasted flour on a saucer.
3. Kindle a desi in a frying pan, add the cut mushrooms there. You extinguish them about three minutes. As a result champignons have to become soft, lose volume, but not be roasted. It is extremely important point on which success of this sauce depends. If during frying to add a few onions to champignons or garlic, the taste of sauce will be juicier.
4. Add lemon juice, a roasted flour to mushrooms and well mix. Pour in meat or vegetable soup. Instead of broth it is possible to add usual water, but sauce will have a taste a bit different.
5. Pepper and salt on taste. You cook after boiling no more than five minutes. When sauce sweats to necessary density – remove a frying pan from a plate. That sauce got a pastelike uniform state, it can be shaken up in the blender or to wipe through a sieve. Before giving on a table it is necessary to cool it a little. Hot sauce is ideal in the duet with toasts which are prepared from stale white bread.