8 Asiago cheese sauce

To prepare 1.5 liters of sauce you will need:

• 230 ml chicken broth or water;


• 120 grams of dried tomatoes;


• 900 grams of sour cream;


• 340 grams of Asiago cheese, grated on a fine grater;


• 280 grams of mayonnaise;


• 120 grams of cream cheese, cut into pieces;


• 230 grams of fresh mushrooms cut into plasticor 30 grams of reconstituted dried mushrooms (white, shitake, chanterelles). To restore the dried mushrooms put mushrooms in a small pan, pour so much water to cover the mushrooms, leave for 30 minutes. Drain the water, wring out the mushrooms;


• 230 grams of finely chopped green onions;


• Finely chopped green onions;


• Slices of French baguette, sprinkled with finely grated Asiago cheese and roasted.

Preparation:

1. In a small saucepan bring the broth to a boil, remove from heat. Add the dried tomatoes, close the lid and leave for 5 minutes. Drain the broth, chop the tomatoes.

2. In a 3.5-4-liter sauce-dish, mix sour cream, 340 grams of Asiago cheese, mayonnaise, cream cheese, mushrooms and 230 grams of onion. Add chopped tomatoes.

3. Close the lid and simmer on low heat for 3-4 hours or not with a large fire 1,5-2 hours. Beat well before serving. If necessary, you can keep the sauce temperature on a small fire for up to 2 hours. Sprinkle the sauce with spring onions and serve with toast.

Nutritional value of 50 ml sauce:

• The energy value is 196 kcal;


• Fats - 19 g;


• Cholesterol - 29 mg;


• Saturated fats - 8 g;


• Carbohydrates - 4 g;


• Proteins - 4g;


• Sodium - 269 mg;


• Fiber - 1 g.

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Author: Katerina Sergeenko