Creamy sauce recipe on Pozharskaya
- Mushrooms champignons - 350 Grams
- Mushroom Bouillon - 300 Grams
- Red wine sauce - 1 To taste (Gramulka)
- Cream - 500 Grams
- Dry mushroom broth - 5 Grams
Cut mushrooms (in half, then along thinly) -Fry on both sides with melted butter - put on napkins. Put the mushroom broth on the fire - evaporate to 1/3 (just a little bit at the bottom) In parallel, put the cream to evaporate (to half). Add the dry broth to the evaporated mushroom broth - pour in the cream, - a little sauce of "red wine" - mushrooms. Bring to taste with broth, salt - you can add a little lemon juice - Done ...