Dried Mushroom Sauce
4 servings
30 minutes
Dried mushroom sauce is a traditional element of Russian cuisine with a rich, deep flavor of forest mushrooms and a light nutty note from toasted flour. This sauce perfectly complements meat and potato dishes, enhancing their taste and adding a delicate velvetiness. Historically made in villages where mushrooms were an accessible and valuable resource, the culinary magic begins with soaking dried mushrooms that absorb water and release their aroma. Sautéed onions, mushrooms, and butter create a magnificent combination while thickness is achieved through flour. The result is a rich, aromatic sauce that warms the soul and provides a sense of coziness.
1
Soak the mushrooms washed in warm water in 3 cups of cold water for 2-3 hours. Then cook them in the same water.
- Dried mushrooms: 50 g
2
Fry the flour with 1 tablespoon of oil until light brown and dilute it with 2 cups of hot strained mushroom broth.
- Wheat flour: 1 tablespoon
- Butter: 2 tablespoons
3
Cook the obtained sauce on low heat for 15-20 minutes.
4
Sauté finely chopped onion in oil, add chopped boiled mushrooms and lightly fry together. Transfer to the sauce, add salt and let it boil.
- Onion: 1 head
- Butter: 2 tablespoons
- Dried mushrooms: 50 g
