Mushroom sauce for pasta

ingredients

3 handfuls dried mushrooms (or 400 g fresh mushrooms, frozen mushrooms) 2 tbsp butter (for sautéing) 1 pk medium onion to taste minced red parika 2 cloves garlic (to taste) 250 ml whipping cream 250 ml milk 2 tbsp plain flour salt 1 tbsp butter (to soften at the end, when the sauce is set aside)

progress

You can make a delicious mushroom sauce with fresh, frozen or dried mushrooms. Of course, fresh mushrooms are the most delicate. It has a wonderful taste and aroma. Mushroom lovers know what I’m talking about. And when it’s preceded by a good walk, great. I chose dried mushrooms for our recipe this time, since I didn’t have fresh ones.

1.

Soak the mushrooms in water for half an hour to soften them. Then squeeze them with your hand. If we have fresh mushrooms, it is necessary to clean them, chop them. Frozen, pour boiling water over them.

2.

Cut the onion finely. Fry it in butter until glassy, add ground red pepper. Remove the pot from the stove, stir.

3.

Add fresh, softened dried or drained frozen mushrooms to the onion base. It is up to you what mushrooms you choose. Add the rubbed garlic. Pour in a little water (broth) and simmer until tender.

4.

Mix the flour in the milk and cream so that no lumps remain. You can also strain it. Pour the dressing over the mushrooms.

5.

Season the sauce and add a tablespoon of butter to soften it.