Porcini mushroom sauce

Prepare the ingredients. Porcini mushrooms for making sauce can be used not only fresh, but also frozen. Mushrooms, if they are fresh, are washed, cleaned of garbage, cut into small cubes. Onions are cleaned and cut in a similar way. Melt butter in a frying pan (it will give the dish a pleasant creamy taste), fry onions on it until transparent. Add the cooked mushrooms to the onion, mix and fry until the mushrooms acquire a light blush.
If the cream is thick, then they need to be diluted with water. The amount of cream added can be changed depending on the thickness of the sauce you want to cook. Add salt and ground black pepper to taste, you can use other spices if desired, but do not, so as not to drown out the natural pleasant aroma of wild mushrooms. Stir the contents of the pan, reduce the heat to slow and simmer for about 15 minutes. The liquid should evaporate by a third, and the sauce should thicken. If, on the contrary, the cream is liquid, but you want the sauce to be thick, you can add a tablespoon of wheat flour to the liquid. But the flour must be diluted in cold cream, and only then pour the resulting mixture into a frying pan with mushrooms, otherwise the flour can gather into lumps that will spoil the sauce. If desired, you can add finely chopped fresh dill greens. The sauce is ready. It can be crushed to a homogeneous mass using a blender, or, if you like when pieces of mushrooms are felt in the sauce, leave it in this form.
Porcini mushroom sauce will perfectly complement almost any side dish, in terms of nutrition it will not even yield to meat products, so the dish can be served to the table without meat. This sauce is served with pasta, cereals, mashed potatoes, boiled potatoes, potato dumplings, even used as a spread on bread, sandwiches, decoration of various snacks.
Bon appetit!