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Print Recipe
Mushroom Sauce Recipe
Fragrant mushroom sauce. This sauce is universal. Today I will make pancakes with this sauce-the perfect pair. It is suitable for any version of cooked potatoes, pasta and dumplings.
Course Snacks
Cuisine Belorusian
Cook Time 20 minutes
Servings
Ingredients
For the broth:
  • 2 pieces Mushrooms white, any mushrooms, including champignons 5-7 PCs
  • 500 ml Water
  • Salt to taste
For the sauce:
For roasting mushrooms:
Course Snacks
Cuisine Belorusian
Cook Time 20 minutes
Servings
Ingredients
For the broth:
  • 2 pieces Mushrooms white, any mushrooms, including champignons 5-7 PCs
  • 500 ml Water
  • Salt to taste
For the sauce:
For roasting mushrooms:
Instructions
  1. For the broth, I took 2 pieces of frozen porcini mushrooms. Cut them and cooked in salted water for 10 minutes. Mushrooms can take any: forest, oyster mushrooms, mushrooms, mushrooms. In a saucepan poured sunflower oil without smell, put the flour and silicone spatula rubbed everything to a smooth mass. Put on the fire, brought to a boil.
    For the broth, I took 2 pieces of frozen porcini mushrooms. Cut them and cooked in salted water for 10 minutes. Mushrooms can take any: forest, oyster mushrooms, mushrooms, mushrooms. In a saucepan poured sunflower oil without smell, put the flour and silicone spatula rubbed everything to a smooth mass. Put on the fire, brought to a boil.
  2. Now add the strained mushroom broth, stirring constantly oil-flour mass. Boil. The sauce will thicken very quickly.
    Now add the strained mushroom broth, stirring constantly oil-flour mass. Boil. The sauce will thicken very quickly.
  3. Remove from heat. Here is a smooth and fragrant mushroom sauce.
    Remove from heat. Here is a smooth and fragrant mushroom sauce.
  4. To serve, I poured the sauce into a saucepan. The rest was poured into a jar. When it cools down, I'll put it in the refrigerator until the next meal.
    To serve, I poured the sauce into a saucepan. The rest was poured into a jar. When it cools down, I'll put it in the refrigerator until the next meal.
  5. Mushrooms from the broth I fry in sunflower oil with onions. I'll need them to serve.
    Mushrooms from the broth I fry in sunflower oil with onions. I'll need them to serve.
  6. Today, the perfect pair of potatoes pancakes will serve me, on which I will lay fried mushrooms with onions and pour mushroom sauce. If desired, the dish can be sprinkled with herbs on top, which I did.
    Today, the perfect pair of potatoes pancakes will serve me, on which I will lay fried mushrooms with onions and pour mushroom sauce. If desired, the dish can be sprinkled with herbs on top, which I did.

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