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Mushroom sauce made from dried mushrooms is an old dish of Russian cuisine. Since ancient times, people have been storing gifts of the forest: salting, marinating and drying them. In winter, dried mushrooms were used to make aromatic soups, gravies and pie fillings. In the classic recipe for sauce from dried mushrooms, housewives used noble mushrooms - porcini. But the dish made from aspen mushrooms, birch boletes, butter mushrooms or chanterelles is no worse.

Step 1

Melt the butter in a frying pan. Add the flour and sauté it lightly. Finely chop the mushrooms. Place them in a frying pan with butter. Fry over medium heat for 5-7 minutes, stirring constantly. Season with salt and pepper.

Step 2

Pour the broth left over from cooking into the fried mushrooms and stir. Cover the pan with a lid. Simmer on minimum heat for about 15 minutes, stirring occasionally.