Fine Mushroom Sauce

For the mushroom sauce, soak the dried porcini mushrooms in water. Finely chop the onion and sauté in a little oil until translucent. Clean the mushrooms, cut them into slices and fry them.

After a while add the squeezed porcini mushrooms (keep the soaking water). Fry them briefly, add rosé wine and soaking water, salt and pepper and let them steam.

Mix the sour cream with some potato starch and stir in. Simmer again briefly and ready.

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