Cream sauce with dried mushrooms
Composition / ingredients
4
servings:
Cooking method
1. Dried mushrooms are washed and soaked overnight. After that , we put it in a sieve and
rinse again with water. Put it in a saucepan, pour cold water and
boil until soft. Then finely chop or pass through a meat grinder.
2. In a frying pan with a thick bottom, put a piece of butter, heat it and pour flour,
fry a little with butter and pour in cream. Salt and pepper to your taste.
Add mushrooms, mix everything and cook on low heat for 5 minutes.
Caloric content of the products possible in the composition of the dish
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Dried porcini mushrooms - 286 kcal/100g
- Dried chanterelles - 261 kcal/100g
- Dried blueberries - 231 kcal/100g
- Dried aspen - 315 kcal/100g
- Dried Shiitake - 331 kcal/100g
- Salt - 0 kcal/100g
- Pepper - 26 kcal/100g
