/ Recipe: Vegetarian mushroom sauce

Recipe for Vegetarian Mushroom Sauce

  • Portobello mushroom - 1 piece
  • Shiitake mushrooms - 225 Grams
  • Mushrooms cremini (or champignons) - 225 Grams
  • Mushroom or vegetable broth - 4 cups
  • Butter - 4 items. Spoons
  • Shallots, finely chopped - 2 pieces
  • Wines of Marsala (optional) - 1 Art. a spoon
  • Flour - 3 items. Spoons
  • Of thyme leaves - 1 teaspoon

Cut off the legs of all the mushrooms. Mushrooms and broth in a medium saucepan bring to a boil over medium heat. Reduce the heat to a minimum, cook over low heat for 30 minutes. Set aside. Finely chop the portobello and put it aside. Slice into thin shiitake and cremini. 3 tablespoons butter, heat in a large saucepan over medium heat, add onion and fry until transparent, 3 to 5 minutes. Add chopped mushrooms and fry until the mushrooms are soft and brown and all the liquid evaporates. Add wine if necessary and cook, stirring. Remove from heat and set aside. The remaining oil and a tablespoon of flour cook in a medium saucepan over medium heat until brown, 2 to 3 minutes. Slowly pour the broth and bring to a boil, whisk until the mass thickens. Add the mushroom mixture and thyme, mix. Serve hot.

Servings: 16

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