Description
Outside the window the end of November... Fresh vegetables can be found except in supermarkets in the form of "wax figures" :-) So it's time billets stockpiled in the summer. So my jars of Lecho turn and got those little imagination in the kitchen...
Ingredients
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Mushrooms
400 g
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Lecho
400 g
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Khmeli-suneli
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Sour cream
4 Tbsp
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Flour
3 Tbsp
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Milk
1 cup
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Salt
-
Black pepper
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Dill
Cooking
Mushrooms wash and cut into pieces.
Then fry in a small amount of vegetable oil to evaporate most of liquid.
I Lecho consists of peppers, tomatoes, onions, garlic and some carrots.
Add flour to the mushrooms and simmer on low heat, with a mixture of hops-suneli.
Meanwhile, fry on a dry pan flour to beige color and a nutty smell.
To combine the flour and milk and mix thoroughly, trying to get rid of the lumps.
In the mushroom mix add our "unfinished Bechamel" :-) , sour cream (optional) and simmer, stirring occasionally, until thick.
If you feel the need, add salt and pepper. I once Lecho overdone (too much was :-[ ), so that without salt. Remove from heat, add finely chopped dill and hold it under the lid for 5 minutes (to cool down in no time, but will tighten with the smell of dill).
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