I originally created this sauce for a nut roast, but it also pairs beautifully with meat dishes or other vegetarian mains. It’s based on a brown sauce, and you can adjust the texture by using an immersion blender or leaving it chunky.
Ingredients
- 10 g dried porcini mushrooms
- 500 ml water
- 50 g butter
- 25 g flour
Instructions
Soak the mushrooms in hot water for 10-15 minutes. Remove the mushrooms and set aside. Melt the butter until it turns a nutty brown color. I usually let it cook for quite a while—you might think the sauce will taste burnt, but I find it necessary to develop depth in the sauce. Add the flour and reduce the heat slightly, but still let it brown for a while. Then gradually blend the mushroom soaking water into the flour and butter mixture while whisking rapidly. Once the water is fully incorporated, you can either finely chop the mushrooms for a chunkier texture or use a blender to achieve a smoother sauce.
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