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How to make mushroom gravy? Video
For cooking in Russian cuisine, mushrooms are used in any form – fresh, dried or frozen. Soups and stews are made from them, added to borscht. Stewed and fried, it is a separate dish or an ingredient in cereals and pie fillings. Mushroom sauce, aromatic and tasty, will add a spicy taste to meat or poultry dishes.
Mushroom sauce: how to cook
What mushrooms can be used to make mushroom gravy
Of course, the most delicious mushroom sauce will come from forest mushrooms, for example, white, boletus, boletus, chanterelle mushrooms. They can be used fresh, but only dried forest mushrooms can give the dish the strongest flavor. A porcini mushroom is best, but dried honey mushrooms are also very good. If you have the opportunity, you can freeze or dry forest mushrooms for future use – very little is required to make the gravy. And from frozen mushrooms, even from those that are grown artificially (champignons and oyster mushrooms), you get an excellent sauce.
Soak dry mushrooms in boiling water for 2-3 hours before cooking. After that, you can cook them in the same way as fresh
How to make fresh mushroom mushroom gravy
This gravy can be made with fresh wild mushrooms or champignons. For her you will need: – 200 g of fresh mushrooms; – 2 medium-sized onions; – 100 g cream 20%; – 2 tbsp. sour cream 15 or 20%; – 2 tbsp. wheat flour; – 4 tablespoons olive oil; – salt; – fresh herbs.
Rinse the mushrooms and dry a little. To do this, you can lay them out on paper kitchen towels and leave them for an hour and a half. Then cut into slices and fry in a hot skillet with olive oil. Fry, stirring constantly, for 15–20 minutes, then add finely chopped onions and continue to fry until it starts to caramelize and turns light brown. Mix the sour cream and cream, add salt and flour to the mixture. Pour this mixture over the mushrooms; when it boils, remove the skillet from the stove and add some finely chopped herbs to the gravy.
Many spices and herbs are not added to dishes with mushrooms in order to preserve the natural aroma of mushrooms
Mushroom champignon sauce
For this simple recipe you will need: – 400 g of fresh or frozen mushrooms; – 1 large carrot; – 2 medium-sized onions; – 1 liter of boiled water; – 5 tbsp. sour cream; – 4 tablespoons olive oil; – salt; – ground black pepper. Heat a frying pan, pour olive oil into it, fry finely chopped onion until golden brown, add carrots grated on a coarse grater and simmer everything together for 10 minutes, stirring constantly. Cut the mushrooms into slices, cover with water and set to cook. When the water boils, reduce the heat to medium. After 10 minutes, add fried onions and carrots, sour cream, salt to the mushrooms. Pepper a little, mix everything and boil the gravy for another 5-10 minutes.