Meatless mushroom sauce

400 g champignons

3-4 cloves of garlic

1 onions

starch

vegetable fat

Rinse mushrooms, finely chopped, onion peel and finely chop until golden brown fried in butter.

Put the mushrooms to the onions to the pan and fry over moderate heat for 10-15 minutes, put the garlic passed through the press, put out 2-3 minutes.

Put the mushrooms and onions in water or mushroom broth, pepper and salt, add the bay leaf, bring to a boil.

Starch separately diluted in boiled cooled water (you need to take 3-4 tablespoons of starch 2-2.5 liters of sauce), add to the mushrooms immediately after boiling in a thin stream while stirring well to mix things up, remove from heat.

Serve mushroom sauce lean to any dishes to taste both hot and cold.