Mushroom sauce
Method of preparation
Ingredients
- mushrooms - 250 g
- butter - 50 g
- brashno - 2 - 3 tbsp.
- fresh milk - 150 ml whole milk
- that
- black pepper - to taste
Method · 40 min
- Boil the cleaned and chopped mushrooms in about 700 ml of water until tender, then remove them from the broth with a slotted spoon.
- Season the broth to taste with salt and pepper.
- Heat the butter in another pan and fry the flour in it, stirring with a wire whisk. Again, stirring continuously, add the fresh milk and dilute with the broth to the desired thickness.
- Add the mushrooms and once the meat sauce is bubbling, remove from heat. Serve as a side dish with meat and vegetable dishes.
- The mushroom sauce is ready.
Boil the cleaned and chopped mushrooms in about 700 ml of water until tender, then remove them from the broth with a slotted spoon.
Season the broth to taste with salt and pepper.
Heat the butter in another pan and fry the flour in it, stirring with a wire whisk. Again, stirring continuously, add the fresh milk and dilute with the broth to the desired thickness.
Add the mushrooms and once the meat sauce is bubbling, remove from heat. Serve as a side dish with meat and vegetable dishes.
The mushroom sauce is ready.
