How to cook mushroom sauce
Products for cooking
Fresh forest mushrooms - 300 grams
Cream - 100 grams
Sour cream - 100 grams
Onions - 1 head
Mushroom broth - half a cup
Flour - 1 teaspoon
Butter - 2 cm cube
Salt and pepper to taste
How to cook mushroom sauce
Boil mushrooms, strain the broth into a bowl. Finely chop the mushrooms or chop with a blender.
Peel the onions and chop finely. Heat a saucepan, add butter and melt, add onion and fry for 7 minutes, stirring occasionally. Add mushrooms to onions, fry for 15 minutes until excess liquid evaporates. Sprinkle mushrooms and onions with flour and mix well. Pour mushroom broth, cream and sour cream into a saucepan. Cook over very low heat without boiling for 5 minutes, add salt and pepper to taste. Serve hot.
For long-term storage, mushroom sauce can be chilled and frozen.
How to make champignon sauce
Products for cookingChampignons - 200 grams
Cream - 100 grams
Sour cream - 100 grams
Cheese "Russian" or similar - 50 grams
Lemon zest - 1 teaspoon
Garlic - 1 prong
Butter - 2 cm cube
Salt and pepper to taste
How to make champignon sauce
Peel the mushrooms, wash, dry a little and chop thinly. Peel the garlic and chop finely. Thinly chop the zest or grate.
Put butter in a saucepan and put on a low heat. Place the mushrooms, fry for 5 minutes. Add garlic, cream, sour cream, lemon zest, black pepper. Cook for 3 minutes, then sprinkle with grated cheese and stir well. Cook for another 3 minutes.