Mushroom sauce or mushroom machanka is a very tasty and simple dish. Only mushrooms, onions and flour - and yet you get a fantastically rich flavour of wild mushrooms, a gravy that will not only decorate the days of fasting, but will be a wonderful addition even on holidays. With a minimum of ingredients - you get a memorable dish, which is loved by both children and adults. In Ukraine, in the Carpathian region - Zakarpattya, Prikarpattya - this is a very popular dish, part of the Lenten menu for Christmas and Lent. The sauce is served as a rule with porridge - more often with buckwheat, or with potatoes (especially tasty - with potato draniki or deruns).

Ingredients:
- White dried mushrooms - 80 g (two large handfuls)
- Onion - 150 g
- flour - 1 tbsp.
- Vegetable oil
- Salt, ground black pepper
- Herbs
- Porridge or potatoes for serving

Caloric value of mushroom watering - 101 kCal/100 g (Nutrients: Protein 2.8 g, Fats 6.5 g, Carbohydrates 8 g)

Cooking time - 40 minutes (not including time for soaking the mushrooms)

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