Sauce is a household name of sauce. Prepared from mushrooms, it impacts to dishes special aroma and relish. Mushroom sauce is universal. It is well combined with meat, a bird and fish, with potatoes, rice and pasta.
It is required to you
- For sauce from dried cepes:
- - 70 g of dried cepes;
- - 400 g of tomatoes;
- - 1 bulb;
- - 3-4 garlic gloves;
- - 150 ml of white dry wine;
- - 1 tsps of granulated sugar;
- - 1 tsps of salt;
- - 1 tablespoons of 20% of sour cream;
- - 1 tablespoons of a marjoram;
- - 4 tablespoons of olive oil.
- For sauce from dried champignons:
- - 50 g of dried champignons;
- - 1 onion;
- - 1 tablespoons of flour;
- - 2 tablespoons of a desi.
- For sauce from dry mushrooms in Spanish:
- - 50 g of dry mushrooms;
- - 50 ml of semidry white wine;
- - 1 glass of strong meat soup;
- - 2 glasses of tomato juice;
- - 1 tablespoons of flour;
- - 2 tablespoons of a desi.
Instruction
1. Sauce from dry cepes. Wet for 1-2 hours white dried mushrooms in hot boiled water. Clean onions and garlic gloves. Small chop onions and fry on olive oil to transparency. Miss garlic through a press, add to onions and, constantly stirring slowly, fry within a minute. Wash up tomatoes and lower for several seconds in boiled water, then catch, husk with them, cut pulp small into cubes and add to a frying pan with the fried onions. Fill with sugar, salt, a marjoram and other spices to taste, pour a tablespoon of flour and pour in wine. Very well mix all components. You watch that there were no lumps. Catch the wetted dry mushrooms from water, if necessary cut on small pieces and fry in a separate frying pan within 10-15 minutes. Then add to sauce, mix, bring to the boil and you extinguish everything together even minutes 7-10 on weak fire.
2. Sauce from dry champignons. Wash out dried champignons in warm water and wet for 2-3 hours in 3 glasses of cold water. Then boil mushrooms without addition of salt in the same water in which they were presoaked. Then catch champignons and small chop, and filter broth via the gauze filter. In a frying pan fry flour in a solovy spoon of a desi till light brown color and part with 2 glasses of the filtered broth. You cook the turned-out sauce at weak boiling within 15-20 minutes. Clean onions, small cut and fry on the remained desi. Then add small chopped boiled mushrooms and fry thoroughly them together with onions. Then shift in sauce, fill to taste with salt, mix and let's prokipet.
3. Sauce from dry mushrooms in Spanish. Wash out dry mushrooms and wet them in cold water for the night. Then boil mushrooms until ready in the same water in which they were presoaked. Then catch mushrooms and slice. Kindle a desi in a frying pan, put mushrooms and fry within 5 minutes. Add flour and brown together with mushrooms. Pour in meat soup, tomato juice and wine. Mix. You cook sauce, stirring slowly, on weak fire within 15 minutes.