A rich dry mushroom sauce with sour cream goes well with meat dishes, pasta and potatoes, a universal winter recipe.
Cooking time 20 minutes
Sour cream 15% fat. 150 g
Hot water 100 ml
Dried mushrooms (porcini or champignons) 30 g
Onion 1 pc
Vegetable oil 2 tbsp. l.
Salt to taste
Ground pepper to taste
Put dry porcini mushrooms in a bowl.
Cover with hot water and leave for 20 minutes.
Fry finely chopped onion and finely chopped (squeezed) mushrooms in a pan with vegetable oil.
Add mushroom infusion and simmer for 2-3 minutes.
Add sour cream, salt and pepper.
Heat the sauce well and remove from heat.
Dry mushroom sauce with sour cream is ready. Place in a gravy boat and serve.