Mushroom sauce served with yeast dumpling is excellent, fast, meat-free lunch.
No. of servings
|all-purpose flour / plain flour||0.75||oz||20||grams|
|semi skimmed milk 1,5%||¾||cup||200||milliliters|
|sweet cream for cooking||¾||cup||200||milliliters|
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.