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Mushroom Sauce Recipe

Fragrant mushroom sauce. This sauce is universal. Today I’m going to make pancakes with this sauce – the perfect pair. It is suitable for any variant of cooking potatoes, pasta and dumplings.

Servings

Cook Time

20minutes

Servings

Cook Time

20minutes

Ingredients

For the broth:

2pieces Mushroomswhite, any mushrooms, including champignons 5-7 PCs
500ml Water
Saltto taste

For the sauce:

300ml Broth
2tablespoons Sunflower oilodorless
2tablespoons Wheat flour / Floura spoonful of flour is taken without a hill

For roasting mushrooms:

Mushroomsfrom the broth
1piece Onion
1tablespoon Sunflower oilodourless

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.

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