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Red mushroom sauce
1 serving
Spass the flour with fat, dilute with mushroom broth, stir well, salt and cook for 15-20 minutes with low boiling, and then strain. Finely chop the onions and spass until half cooked, add finely chopped mushrooms and spass for 5-7 minutes. Add onions and prepared mushrooms, passaged tomato puree to the strained sauce, season with pepper, bay leaf and cook for 10-15 minutes. Serve the sauce to potato and cereal dishes, cutlets, rolls.
Spass the flour with fat, dilute with mushroom broth, stir well, salt and cook for 15-20 minutes with low boiling, and then strain. Finely chop the onions and spass until half cooked, add finely chopped mushrooms and spass for 5-7 minutes. Add onions and prepared mushrooms, passaged tomato puree to the strained sauce, season with pepper, bay leaf and cook for 10-15 minutes. Serve the sauce to potato and cereal dishes, cutlets, rolls.
fresh mushrooms - 200 g, flour - 1 tbsp. spoon, margarine - 2 tbsp. spoons, onions - 1 pc., mushroom broth - 2 cups, tomato puree - 1 teaspoon, salt - 1 teaspoon, bay leaf to taste, pepper to taste
