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.
Now add the strained mushroom broth, stirring constantly oil-flour mass. Boil. The sauce will thicken very quickly.
Remove from heat. Here is a smooth and fragrant mushroom sauce.
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.
Mushrooms from the broth I fry in sunflower oil with onions. I'll need them to serve.
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.