Finely cut peeled mushrooms in those pieces that you want to see in your sauce.
Cut the onion in cubes. Fry onion in sunflower oil till golden colour.
Then, add champignons to it and fry under a lid till the moist is evaporated.
On another frying pan, melt margarine and stir in a spoon of flour to eliminate formation of balls. If you want to make a cream-coloured sauce - at first, fry the flour (on a dry frying pan), and than add margarines, in order to make a sauce less thick, limit to a tea spoon of flour.
Pour in cream and stir thoroughly. The sauce shall be cooked on a slow fire constantly stirring and do not let it boil.
Add mushrooms fried with onion and stir the sauce within 3 minutes, if you think it's too thick - dilute with milk and boil for several more minutes.
Pour into a sauce boat and serve warm.
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