Ingredients
For the sauce:
- 300 ml Broth
- 2 tablespoons Sunflower oil odorless
- 2 tablespoons Wheat flour / Flour a spoonful of flour is taken without a hill
For roasting mushrooms:
- Mushrooms from the broth
- 1 piece Onion
- 1 tablespoon Sunflower oil odourless
Instructions
- For the broth, I took 2 pieces of frozen porcini mushrooms. Chop them and boil them in salted water for 10 minutes. You can take any mushrooms: forest mushrooms, oyster mushrooms, mushrooms-honey mushrooms. Pour odorless sunflower oil into a saucepan, put flour and rub everything with a silicone spatula until a homogeneous mass is obtained. Put on fire, bring to a boil.
- Now add the strained mushroom broth, stirring the butter and flour mass constantly. Boil. The sauce will thicken very quickly.
- Remove from the heat. It turns out a delicate and fragrant mushroom sauce.
- Before serving, I poured the sauce into a saucepan. The rest was poured into a jar. When it cools down, I'll put it in the fridge until the next meal.
- I fry mushrooms from broth in sunflower oil with onions. I'll need them for serving.
- Today I will be served a perfect pair of potato pancakes, on which I will put fried mushrooms with onions and pour mushroom sauce. If desired, the dish can be sprinkled with herbs on top, which I did.