Delicious mushroom spaghetti sauce can be made from any edible non-oily mushrooms: champignons, oyster mushrooms, forest mushrooms, etc. Most often in supermarkets and stores you can buy fresh mushrooms, they cook faster than others and have a thin taste. When preparing dishes from them, remember that they are more than half boiled down, so for several servings of the sauce you will need at least 0.5 kg of mushrooms.
No seasonings and spices with a bright taste are added so as not to kill the mushroom aroma, but creamy products will be ideal: sour cream, cream, milk of any fat content, etc.
The champignon sauce can even be frozen after it has been cooked and cooled, so that you always have a juicy gravy on hand for boiled spaghetti and pasta, porridge, baked vegetables, etc.
Ingredients:
Champignons - 0.5 kg
Onions - 0.5 pcs.
Vegetable oil - 2 tablespoons
Salt - 0.5 tsp
Ground black pepper - 4 pinches
Sour cream - 100 g
Wheat flour - 1 tbsp.
Water - 0.5 tbsp.
How to cook:
1. Peel the onions, rinse under running water and halve. Cut one part of the vegetable into small cubes. Heat vegetable oil in a cauldron or saucepan, place the container on the stove. Add the onion slices and pass for 3-4 minutes until tender, but do not fry.
2. At this time, rinse the mushrooms thoroughly in water, removing dirt and dust. Cut into slices or cubes as desired.
3. Once the onion slices are clear and soft, add the mushroom to the container. Salt, mix everything gently and simmer for about 8-10 minutes. During this time, thanks to the salt, the mushrooms will release juice and become soft. Remember to stir the contents of the container.
4. When the mass of champignons is halved, changes its color from white to brown and a mushroom aroma will float through the kitchen - add sour cream of any fat content and sifted wheat flour. Mix everything gently so that no lumps form.
5. Pour in warm water, ideally boiling water, and pepper the dish. Simmer on the stove for about 2-3 minutes, until the sauce thickens to the consistency you want. Turn off the heating. If desired, at this moment, you can add a little butter if the sour cream was low in fat.
Boil the pasta according to the instructions on its pack, rinse and place on a plate. Top with mushroom sauce and serve warm spaghetti to the table.
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