Recipe: Juicy mushrooms with sauce

Wash mushrooms.

And dry well with water.

If the mushrooms are very large, cut them into 4 parts, medium ones in half, small ones cook whole.

Pour sunflower oil into a deep frying pan, heat well, over the highest heat.

We spread the mushrooms, salt them to taste.

Fry over high heat for 5 minutes, stirring regularly.

While the mushrooms are fried, pour the flour into a glass, pour cold water, soy sauce, add ground coriander and black pepper.

Stir so that there are no lumps.

Remove the fried mushrooms with a slotted spoon to a plate.

We do not remove the pan from the fire, but reduce the fire to a minimum.

Pour the flour mixture into it.


The sauce thickens in seconds.

If the sauce is too thick, add some more hot water from the kettle and stir.

Then return the fried champignons to the finished sauce, mix.

Cover with a lid and cook for another 5 minutes over low heat.

Put in a deep plate, pour sauce on top and sprinkle with chopped green onions.

Serve mushrooms hot or warm.

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