Step 1: Fry the flour.

Pour the sifted premium wheat flour in the amount of two tablespoons into a dry frying pan and put it on high heat. Stirring constantly, fry the flour until golden brown. It is important not to let the flour burn, so you need to stir it in the pan all the time you fry. When the flour is brownish-golden, pour it into a plate.

Step 2: Prepare the mushrooms.

200 grams of champignons must be thoroughly rinsed and peeled. A thin film that covers the cap of the mushroom is grasped with a knife under the cap at its junction with the stem and is removed with a slight movement of the hand. Thus, we cleanse all the mushrooms. Next, we wash the mushrooms again. Take a medium grater and rub the mushrooms through it. If you don't have a grater, or if you want, you can chop the mushrooms with a knife. The most important thing is that the pieces are small.

Step 3: Let's start making the sauce.

We put a frying pan on medium heat and melt 40 grams of butter in it. Next, we send chopped champignons to the pan. Stir the mushrooms frequently and simmer for about 5 minutes. At this time, moisture will come out of the champignons, so their mass will noticeably decrease. The mushrooms should soften during the stewing, but do not let them brown. When the set time has passed, pour 3 teaspoons of lemon juice into the pan, or squeeze the juice from a piece of fruit. In the future, you need to pour the fried flour into the pan and mix everything thoroughly. Add 1.5 cups of broth. It can be of any origin: chicken, meat or vegetable. If you don't have broth on hand, you can use plain boiled or filtered water. Salt the contents of the pan to taste and reduce the heat to a minimum. In this form, simmer the sauce for about 10 minutes. During this time, it will thicken and reach the consistency of a sauce.

Step 4: Serve the champignon sauce.

Transfer the finished sauce to a deep plate and cool to room temperature. We transfer part of it to the saucepan and serve it to the table. Champignon sauce can be used with any type of meat and meat dishes, with vegetables, noodles, cereals or in sandwiches. You can serve the sauce either by pouring it over a dish or in a separate bowl. Bon Appetit!

In order to make a delicate paste from the sauce, you need to grind it with a blender.

If at the time of cooking the sauce seems very sour to you, then you can add a teaspoon of sugar to the pan. When the sugar melts, it will slightly knock out the sour taste of the dish.

If you are fasting or eating a vegetarian diet, you can use vegetable broth or water in the recipe. Butter, in your case, can be replaced with vegetable or olive oil.