Mushroom sauce from dried mushrooms
Description
Perfectly complements meat, poultry, and side dishes. This sauce can also be adapted for fasting diets by replacing milk with water, substituting butter with vegetable oil, and omitting the egg. The resulting sauce is moderately spicy and flavorful, suitable for porridges, meat, and potatoes. In general, feel free to experiment with various combinations you enjoy. The prepared sauce can be stored in the refrigerator for several days.
Instructions
- 1
Step 1
Pour boiling water over the mushrooms and let them soak for 20 minutes.
- 2
Step 2
Then rinse them under running water and let all the water drain through a colander.
- 3
Step 3
Peel the onion, finely chop it. Fry it in oil in a frying pan.
- 4
Step 4
Slice the mushrooms and add them to the onion as soon as it turns golden. Fry all the ingredients together.
- 5
Step 5
Pour a little milk into the pan and let it simmer for 20 minutes.
- 6
Step 6
In a bowl, mix the egg yolk with flour and milk. Bring the mixture to a uniform consistency, then pour it into a pan.
- 7
Step 7
Bring the dish to a boil, stirring constantly. Add salt, pepper, chopped parsley, garlic, and bay leaf.
- 8
Step 8
Simmer the sauce for half an hour. Then remove the bay leaf — and it's ready to taste.