Mushroom sauce

You can call mushroom sauce a versatile food for our latitudes. There's nothing better and tastier than a freshly cooked and fragrant wild mushroom sauce. Mushroom sauce can be easily made at home or purchased from a grocery store. However, the store mushroom sauce will be significantly inferior in its taste characteristics to the home version. Currently, there are no varieties of mushroom sauce. As a rule, the composition of the mushroom sauce and the method of preparing the product vary.

Mushroom sauces of industrial production usually include the following ingredients: cream, salt, starch, sugar, maltodexin, gum, onions, parsley, as well as food additives. The second and most common composition of the store mushroom sauce is water, starch, tomato paste, salt, dill, dill, garlic, black pepper and dried mushrooms. As you have already noticed, fresh mushrooms are not used in industrial production, so this product with a large stretch can be called mushroom sauce.

This is due primarily to the seasonality and high cost of raw materials. Therefore, happiness if the manufacturer uses at least dried mushrooms, and not enhancers and taste stabilizers identical to natural ones. The taste, aroma and consumer properties of mushroom sauce have long been familiar to people. Mushrooms began to eat at the dawn of the existence of mankind. Gathering, along with hunting and fishing, belonged to the main methods of obtaining food for an ancient person.

The first mushroom sauces began to be made and served at the table in the Middle Ages. For centuries in a row, mushroom sauce has been considered an excellent and at the same time exquisite side dish for meat, fish and vegetable dishes. Mushroom sauce is actively used in national dishes around the world. In France, there is a saying that accurately describes the attitude of foodies to mushroom sauce. The French claim that "under the mushroom sauce you can eat an old spoon with pleasure. "

It is believed that the best mushroom sauce is obtained from fresh forest mushrooms. However, champignons or dried mushrooms are often used to prepare the sauce. True, the mushroom sauce cannot boast of its rich mushroom taste or aroma. However, such a mushroom sauce is suitable as a side dish for dishes with a bright taste. Then the champagne sauce will not distract attention from the main treat, but only competently emphasize the taste of the finished dish.

There are a sufficient number of recipes for mushroom sauces, which, as a rule, differ in the initial composition of the ingredients of the dish. The mushroom sauce is thought to just pair perfectly with potato dishes. We think many of us like to feast on boiled potatoes and mushrooms fried with onions and sour cream. By the way, here's the first option for making mushroom sauce.