The mushroom sauce is very relevant to meat dishes and also to potatoes. The pungent flavor of cepes will emphasize taste of meat and will become excellent addition to a dish.
It is required to you
- 40 grams of dried cepes, 100 grams of onions, 15 grams of flour, 80 grams of tomato puree, 40 grams of vegetable oil, 40 grams of a melted desi, 400 grams of water, salt to taste.
Instruction
1. Well wash out dried cepes in cold water, then rinse warm. Fill in mushrooms with 400 grams of cold water and leave for 2-3 hours.
2. Weld mushrooms in the same water in which they were wetted until ready (about half an hour).
3. Take out ready mushrooms from broth and small chop. Filter mushroom broth.
4. Clean onions, small cut and fry on vegetable oil. Add a tomato, the cut mushrooms to onions and, stirring slowly, fry 8-10 minutes on weak fire.
5. Pour in hot mushroom broth in mushrooms and onions and let's boil. After boiling, add the flour mixed with melted butter.
6. Boil thoroughly sauce at weak boiling about 10 minutes, salt and switch off fire. Give in a hot or cold look.