Paste from mushrooms very useful, tasty and nutritive. Paste contains extracts which stimulate appetite and promote the best office of gastric juice. For preparation of paste from mushrooms it is recommended to use champignons, honey agarics or cepes. Mushrooms can be fresh, dry or marinated.
It is required to you
- 100 grams of dry mushrooms;
- 1 tablespoon of flour;
- 150 grams of onions;
- 150 grams of sour cream;
- 3 tablespoons of a desi;
- parsley greens;
- salt to taste;
- 3 glasses of mushroom broth.
Instruction
1. Touch dried mushrooms, to wash out well in water as on them there can be a dust. Wet the washed-out mushrooms in warm water for 4-5 hours. It is necessary to cook mushrooms about 1 hour in the same water in which they were killed.
2. Filter broth. Pass mushrooms via the meat grinder or crush on the blender.
3. Chop onions, fry in a frying pan before emergence of golden color. Also to pass the fried onions via the meat grinder or to crush in the blender.
4. Roast the flour on a desi till light brown color. Part with the warmed-up mushroom broth and cook on small fire of 10-15 minutes.
5. Add the prepared mushrooms and onions to broth. Mix. Salt.
6. Add some sour cream and cook on weak fire that it didn't turn.
7. Add small cut parsley greens, cook until paste doesn't become homogeneous, constantly stirring slowly with paste with a spoon.
8. It is necessary hot to give paste from mushrooms to a potato or vegetable patties, a potato cake, meat dishes, krupyany dishes, bird dishes. And still mushroom paste can be given and as a separate dish!