Mushroom sauce
4 servings
30 minutes
Mushroom sauce is a classic dish of Russian cuisine that brings the rich flavor of forest mushrooms to every meal. Its history goes back centuries when mushrooms gathered in forests were an integral part of the peasant diet. The sauce has a delicate creamy texture with a rich, slightly nutty taste of dried mushrooms. Fried onions add a sweet caramelized note, while flour and butter create a velvety consistency. This sauce pairs wonderfully with meat and vegetable dishes, mashed potatoes, or simply with a slice of fresh bread. Its preparation is true art that reveals the full depth of mushroom aroma and creates a harmonious balance of flavors.
1
Soak the dried mushrooms washed in warm water in 3 cups of cold water for 2-3 hours, then cook them in the same water without adding salt.
- Dried mushrooms: 50 g
2
Fry 1 tablespoon of flour with the same amount of oil until light brown and dilute with 2 cups of hot strained mushroom broth. Cook the resulting sauce at a gentle simmer for 15-20 minutes.
- Wheat flour: 1 tablespoon
- Butter: 2 tablespoons
- Dried mushrooms: 50 g
3
Fry finely chopped onion in oil, add chopped boiled mushrooms, sauté together lightly, then transfer to the sauce, add salt to taste, and let it boil.
- Onion: 1 head
- Butter: 2 tablespoons
- Dried mushrooms: 50 g
