Ingredients:
- 2 cubes of Knorr Wild Mushroom Paste
- 20g. of dried “Borowik” mushrooms (you can use other dried mushrooms)
- 2 medium onions
- small soured cream (about 2 spoons)
- potato/corn/wheat flour as a thickener.
- olive oil and butter (alternatively)
- fresh tarragon or rosemary (if you want to add some additional herbal flavour)
- red wine if prefered (about 100ml)
Put dried mushrooms in a bowl and pour just enough hot water to soak them completely. Leave for about 20 minutes. In the meantime dice the onions as finely as you can. Take the mushrooms out of the bowl but save the liquid. Chop the mushrooms as finely as you can. Now first put the mushrooms in a heated pan to let them evaporate the excess water. Wait 1-2 minutes and add olive oil. They should be fried for at least 15 minutes until they are soft. After about 10 minutes add the onion and fry it together to obtain a soft “mushy” texture of the mix. Add some black pepper and other spices at this point, but don’t use salt. Add wine at this point and give it 5 minutes to reduce completely. Use butter if you like it in the end to soften the mix. Dissolve Korr paste in hot water (use about 500 ml) and add to the pan. Bring it all to boil and reduce heat to simmer for another 10 minutes. Make a thickener mix by combining 2-3 spoons of flour and cold water (potato and corn starch are stronger, use more wheat flour if prefered). Whisk it and add slowly to the pan while mixing all the time. Once it gets thick you can use the remaining mushroom liquid to adjust both the consistency and the mushroom flavour. Also at this point, you can adjust saltiness. In the end, use the cream to soften the taste.