Mushroom Sauce Hunter

Submitted by enr on 15 Mar 2009
200 g mushrooms (a mix of porcini, chanterelles or other)
1 carrot
1/2 onion
2 cloves garlic
1 cube vegetable broth
50 ml red wine
50 ml liquid unflavored cream
1 tbsp chutney (passaged tomato 1/2 1/2 red pepper)
salt, pepper
fat, which previously fried meat, if not 50 g finely minced meat (streaky) meat
1 tbsp wheat starch
Gets cooked in broth 100 g of water. Mushrooms are cleaned, washed, cut into small pieces. Carrots, Onions and garlic cloves - too. Pour in the aforementioned fat (in a deep pan) if no such - together with minced meat is poured into a pan and stew. Add chutney (strained mixture of tomato and red pepper) - fry lightly. Make red wine and stew again. In 100 g of vegetable broth poizstinaliya stir well starch and cream, salt and a little pepper. Add to the pan and stir on low heat until the sauce thickens. Then it is ready. The sauce is suitable for meat dishes and dishes of minced meat.
0 users
15 Mar 2009


Well, rich sauce! Must try!

And it seems to me quite attractive, so I wrote it.