Fine mushroom sauce (without cream)

as a side dish, and goes well with pasta or rice, as a main dish ...

Preparation steps

In a suitable bowl, brown the onion in olive oil, add the bay leaf, and then the cleaned and cut champignons (in half or more pieces, depending on the size). Saute them for a few minutes in their own juice, then add the wine. When the wine has evaporated, add the trade winds and continue to simmer, occasionally adding the stock (dissolve 1 mushroom or vegetable soup cube in hot water) until the mushrooms soften. Meanwhile, add salt and pepper, add parsley. At the very end, add a tablespoon of flour to the sauce and, if necessary, a little more water to thicken everything nicely into a fine sauce. Some cooks even put a pinch of sugar!

Serving

Serve as a side dish to roasted / fried meat or cook pasta, rice or whatever you like and mix with the sauce.

Blueberry sauce

Most don’t even think about how sweet the sauce can be both extraordinarily tasty and very healthy. But when we state that the basic ingredient of this sauce is blueberry, everything becomes clear. Sweeten in a quality way.

Chicken breast in orange sauce

Croatian Dennis Valcic has lived in Cannbury for more than 30 years. Although he runs a fast food restaurant in his new homeland, he wrote "Croatian Cookbook", and in the old country he presented himself by eating interesting Australian cuisine.

Cooked trout in dill sauce

The brook trout, an autochthonous Croatian beauty, is experiencing its renaissance only in dill sauce. For such pleasure, you only need about 40 minutes of preparation, and with one stroke you get a delicious soup and main course.

Mixed salad with fresh cheese and flax topping

This is not a mixed salad as you are used to and is a real refreshment of the standard menu. Flaxseed oil plays a guest role, and celery, chicory, arugula and cabbage contribute to the richness of taste. Compatible - incompatible, check now.

Pasta in a spicy sauce

If you like to experiment, you can make this interesting sauce completely South American unusual by adding a few raisins.

Ravioli with cheese alla bolognese

That the secret of the famous spaghetti in Bologna is not in the spaghetti or in the meat, but in other ingredients, the sauce, is revealed by the excellent ravioli with cheese in Bologna.

Roast chicken with lemon

Argentine-style chicken with vegetables, coconut milk and mustard offers an original Argentine flavor. Just as much as typical steaks, empanadas and excellent Argentine wines. We have to start with something.

Sauce alla Velouté

This velvet sauce (velor = velvet) is one of those exquisite sauces of French cuisine that tastefully round off every dish they are served with. It can be poultry meat or seafood dishes, and the sauce can also be used as a base to prepare other sauces.

Rosa Cooking