How to cook
Clean the mushrooms and cut only the large ones. You can also use a mix of marinated canned mushrooms, but the taste will not be the same.
Peel and chop the onion and garlic as finely as possible. Fry them over medium heat in both types of fat, along with the brown sugar and a pinch of salt.
Increase the heat by one or two degrees and leave the mushrooms to fry for a very short time.
Add the flour, stir and after a minute pour the wine. Once the creamy texture of the sauce is obtained and it has thickened almost immediately, pour a glass of warm water and stir at all times.
Crush and add the broth cube and add water to the desired density of the sauce.
The mushroom sauce for meat with Chanterelle, Shiitake and Penny Bun Mushrooms is wonderful!