Mushroom sauce with sour cream
Description
The recipe won't take much time. Serve the sauce while still hot. You can prepare it in advance and reheat before serving, but store it in the refrigerator for no more than a day. It tastes best when served immediately after cooking. You can serve it with pasta, porridge, potatoes, or meat. Suitable mushrooms include button mushrooms, white mushrooms, or oyster mushrooms. Serve hot.
Instructions
- 1
Step 1
1. Wash and clean the mushrooms, slice them into thin pieces or small chunks. Heat a skillet with vegetable oil and add the mushrooms; sauté over medium heat for 10 minutes.
- 2
Step 2
2. Meanwhile, peel the onion and finely chop it, and grate the carrot on a coarse grater. Add the vegetables to the pan with the mushrooms.
- 3
Step 3
3. Stir the contents of the skillet and cook for 7-10 minutes.
- 4
Step 4
4. Put flour into a separate skillet and lightly roast it, stirring regularly with a spatula.
- 5
Step 5
5. Pour in half of the broth and mix well, then add the remaining broth and mix again, season with salt and pepper.
- 6
Step 6
6. As soon as the sauce has thickened, pour it over the mushrooms.
- 7
Step 7
7. Place the sour cream into the pan with the broth and mix everything together.
- 8
Step 8
8. Season the sauce with salt and pepper to taste, heat for one minute, then remove from heat.
- 9
Step 9
9. Wash and finely chop the herbs, use to garnish the sauce, and serve.