You can eat anything with mushroom sauce. Well, or almost everything - if you love mushrooms, of course. The main thing is to get these mushrooms... But if everything is bad with forest gifts, then champignons will go at the worst - just take the brown ones, they will have more mushroom taste, unlike white ones.
This dish is considered to be a sauce. It can be served with meat dishes or simply with pasta. And you can eat like this. Just with tortillas or bread. Even tastier.
We take:
- 200 grams of mushrooms
- 1 onion
- 1 st. a spoonful of tomato paste
- 1 tbsp. a spoonful of flour
- 150 ml red wine
- 250 ml beef broth
- Twenty grams of lard (can be replaced with butter)
- Salt and pepper to taste
- And, if there is - twenty grams of dry mushrooms
How we cook:
Dry mushrooms in a coffee grinder or blender are turned into powder.
If you decide to follow the recipe exactly, then the bacon must be cut into very small pieces and fry in a hot pan to melt it. If you have oil, then just heat it up.
Finely chop the mushrooms, chop the onion into cubes.
We fry the onion until translucent, send the mushrooms to it and fry it already until victorious, that is, until the crust appears. Sprinkle with flour, fry for another thirty seconds. Add the pasta and cook for about a minute.
Pour wine and broth into the pan, add mushroom powder and leave to simmer until the consistency and richness that you like - someone loves a liquid sauce, someone more thick.
Salt and pepper at the very end and ...
Bon Appetit!