Mushroom Sauce with Yeast Dampling
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351Mushroom sauce served with yeast dumpling is excellent, fast, meat-free lunch.
recipe,photo-recipe,mushrooms,Legume stews and sauces,
Legume stews and sauces
Categories
Legume stews and sauces ›
Ingredients
Ingredients
| all-purpose flour / plain flour | 0.75 | oz | 20 | grams | |
| mushrooms | 1.1 | lb | 500 | grams | |
| olive oil | 4 | tbsp | 4 | tablespoon | |
| onion | 2.75 | oz | 80 | grams | |
| salt | 1 | tsp | 1 | teaspoon | |
| semi skimmed milk 1,5% | ¾ | cup | 200 | milliliters | |
| sweet cream for cooking | ¾ | cup | 200 | milliliters | |
| water | 5 | tbsp | 5 | tablespoon | |
| water | 6.75 | tbsp | 100 | milliliters |
Recipe
1.
onion 2.75 oz (80 g) • olive oil 4 tbsp • salt 1 tsp • water 5 tbsp • mushrooms 1.1 lb (500 g) • water 6.75 tbsp (100 ml) • semi skimmed milk 1,5% ¾ cup (200 ml) • sweet cream for cooking ¾ cup (200 ml) • all-purpose flour / plain flour 0.75 oz (20 g)
Peel the onion, rouhgly chop, fry in olive oil, add salt and a few tablespoons of water, steam for 5 minutes. Wash the mushrooms, cut into the slices, add to onion, sprinkle with paprika, pour water in and steam for 10 minutes. In a bowl mix milk, sour cream and fine flour, pour into the mushrooms and cook the sauce until thickened.
Bon appetit!
