Mushroom sauce for pasta
Description
The dish is prepared without unnecessary complications. You can make this sauce in advance, then simply cook the pasta and top it with this wonderful sauce. You can use any mushrooms: dried ones in winter, fresh ones in autumn. Even button mushrooms will work, especially since they don't need pre-soaking or boiling. The finished dish can now be served.
Instructions
- 1
Step 1
Peel the onion, chop into cubes, and fry in sunflower oil until half-cooked.
- 2
Step 2
Soak the white mushrooms in water for 12-14 hours beforehand to allow them to swell.
- 3
Step 3
Boil the mushrooms until cooked in the same water in which they were soaked (approximately 40 minutes).
- 4
Step 4
Pass the squeezed mushrooms through a meat grinder and add to the onions (reserve the mushroom broth). Cook together for 3-4 minutes, stirring.
- 5
Step 5
Place the flour on a dry skillet.
- 6
Step 6
Fry the flour until it turns creamy in color, stirring constantly.
- 7
Step 7
Pour boiling water (50-60 ml) into the skillet with hot flour and mix until smooth.
- 8
Step 8
Add the onion-mushroom mixture to the flour mixture.
- 9
Step 9
Pour in the mushroom broth, adjusting the thickness of the sauce to your preference.
- 10
Step 10
Season with salt and pepper to taste.
- 11
Step 11
Cook, stirring, for 4-5 minutes.
- 12
Step 12
The lean mushroom sauce made from dried white mushrooms is ready.