20g of dried mushrooms
1 cup of water - 240ml
2 tablespoons of chopped onion
1 tablespoon of butter
2 tablespoons of all-purpose flour
1 cup of milk - 240ml
Salt to taste
20g of dried mushrooms
1 cup of water - 240ml
2 tablespoons of chopped onion
1 tablespoon of butter
2 tablespoons of all-purpose flour
1 cup of milk - 240ml
Salt to taste
In a pan, combine the dried mushrooms and water over medium heat
Bring to a boil, then let simmer for 5 minutes and strain
Fry the onion in butter until golden
Add the mushrooms and mix well
Gradually add the flour, stirring constantly
Remove from heat and slowly add milk, stirring constantly
Season with salt and cook until thickened
Serve over omelette soufflé
Yield: 20 servings.
