400 g of fresh mushrooms mushrooms
2 small onions (or chapters 3 shallots, onions)
2 cup cooking cream
2 tbsp sour cream
vegetable oil roux
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Chop the onion finely and fry in vegetable oil. Mushrooms washed and cut into pieces. Add to fried onions, stir and leave to cook for 15-20 minutes. The finished mixture is poured into a blender jar (may be passaged in a bowl with a hand blender). Add sour cream, then add half the cooking and flavor to taste with salt. All pass a homogeneous mixture. Pour into saucepan over low heat and add the remaining cream (if you want a liquid sauce, you can add extra cream). The sauce is heated to zakakri slightly but not boil. Can be served in sauce-boat or just topped over meat or vegetable dish.