How to Make a Universal Mushroom Sauce: Goes with Any Meat and Side Dish
With this sauce the potatoes turn out very tasty, and you don’t even need meat.
The simplest set of products and a simple cooking process. Many housewives remember this recipe from Soviet times.
Products:
- champignons – 0.4 kg;
- onion – 150 g;
- milk – 0.5 l;
- cheese – 120 g;
- flour – 20 g;
- salt – ½ teaspoon;
- black pepper;
- nutmeg - a pinch;
- butter – 50 g.
You can use any cheese that melts well, for example, mozzarella.
How to prepare
1. Put the frying pan on the fire and melt the butter. Fry the onion, cut into half rings. Fry the vegetable for 1-2 minutes, and then add the mushrooms, cut into thin slices. Cook the champignons until the liquid evaporates.
2. Add flour to the pan and stir to avoid lumps. Then add milk, stir and bring to a boil. At this point, reduce the heat to below medium.
3. Add grated cheese, nutmeg, salt and pepper. Mix the ingredients and simmer for 3-4 minutes.
The sauce can be served both hot and cold. Some housewives call this addition to the dish gravy, and some call it sauce. So, if you need a more uniform consistency, you can beat it with a blender. Then it will definitely be a sauce.
