Pawaru-Grahmata

№ 21V. nodaļa

Briedeņu sula

Mushroom sauce

  • Makes about 400 ml, for 4–6
  • about 35 minutes
  • Melnraksts · vēl nav izmēģināts

1796Breedenu sulla.

Modernizētslpp. 232 · PDF 246

The book gives no quantities; the amounts below are ours.

Method

5 soļi
  1. Trim the stalks, wipe or rinse the mushrooms and simmer them in lightly salted water for 5 minutes. Drain, keeping 200 ml of the cooking water.
  2. Chop the mushrooms very finely with a knife, or pulse them in a food processor.
  3. Melt the butter in a saucepan, stir in the flour and cook over medium-low heat, stirring all the time, for 4–6 minutes, until nut-brown. Don't let it burn.
  4. Whisk in the wine, then the mushroom water.
  5. Add the chopped mushrooms and lemon slices and simmer for 5–8 minutes, stirring, until thick. Take out the lemon slices and season with salt.

Notes

What the book says vs. what we added

the book boils cleaned and trimmed mushrooms, chops them very fine, browns flour in butter, adds a little white wine, then the mushrooms and lemon slices, and boils it all through. With only "a little" wine the book's sauce is very thick, so we add some of the mushroom water. The amounts and times are ours.

Serving

the book says it is "very tasty" with fricassee (vrikasē), such as 02-050 or 02-069.

Mushrooms

briedenes are champignons; the book glosses them itself as "breedenes (schampions)" (02-076). It allows bērzlapiņas (russulas) or baravikas (boletes: ceps or porcini) instead. Use only wild mushrooms that an expert has identified, and only mild-tasting russulas.

Brown mushroom sauce

02-029 asks for a brown sauce with morels and briedenes; this sauce or the morel sauce (05-023) can stand in for it.

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