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Mushroom Sauce with Yeast Dampling

    

Mushroom sauce served with yeast dumpling is excellent, fast, meat-free lunch.

Cook

No. of servings

4

Ready in

30 min.

Difficulty

low

 

Categories:   

 

all-purpose flour / plain flour0.75oz20grams
mushrooms1.1lb500grams
olive oil4tbsp4tablespoon
onion2.75oz80grams
salt1tsp1teaspoon
semi skimmed milk 1,5%¾cup200milliliters
sweet cream for cooking¾cup200milliliters
water5tbsp5tablespoon
water6.75tbsp100milliliters

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!

 

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