Mushroom sauce for bourekas
This is a classic mushroom sauce that used to be all the rage at cafes and event venues in the 1980’s. This sauce is usually served warm next to the burekas. A simple and delicious combination that works beautifully together. I have to say that the sauce is great on its own and I could even eat it as a soup.
I love serving it with fried tortilla, the crispiness of the tortilla and the warm sauce are simply delicious.
15 champignon mushrooms
2 cups water
1 heaped Tbsp flour
1/4 bunch parsley
1/2 tsp turmeric
1 Tbsp chicken bouillon
1/3 tsp ground black pepper
Salt (if needed, to taste)
1. Thinly slice the mushrooms. Cut the onion into quarters and thinly slice.
2. Heat 4 Tbsp of oil in a pan and add the onion, sautéing until golden. Add flour and mix until dissolved. Add the mushrooms and sauté together for around a minute while stirring. Add the water and spices.
3. Cook for around 5 minutes, stirring occasionally.