/ Recipe: Cream sauce on Pozharsky

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 ...

Servings: 3

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