Thick mushroom sauce is a great addition to vegetables, meat, poultry or a hearty pasta dressing. With it, any food becomes exquisite and a little French. Turn your kitchen into a small European restaurant and make sour cream, tomato, or lean mushroom gravy.
Sour cream sauce with mushrooms
Ingredients:
- 450 g of champignons or oyster mushrooms;
- 1 onion;
- 25 g butter;
- 1 tbsp. flour;
- 200 ml sour cream;
- 3/4 tsp salt;
- vegetable oil.
Peel and finely chop the onion. Rinse and cut the mushrooms or oyster mushrooms into small slices. Fry only the onion in vegetable oil until golden brown over medium heat, and then fry with the mushrooms for 15 minutes. Take a saucepan and place it on an adjacent hotplate. Melt the butter, fry the flour in it and transfer to the mushroom fry. Mix everything and pour in 3 tbsp. hot water. After 2 minutes, pour in the sour cream, bring the gravy to a boil and immediately remove from the stove.
Tomato sauce with mushrooms
Ingredients:
- 70 g of dry porcini mushrooms;
- 1 onion;
- 400 g of tomatoes;
- 100 ml of dry wine;
- 3 cloves of garlic;
- 2 tbsp. flour;
- 1 tbsp. dried marjoram;
- 1 tsp each salt and sugar;
- olive or vegetable oil.
Soak dried mushrooms in half a glass of hot water. Fry the onion cubes in olive oil or vegetable oil over low heat until silvery, then crush the garlic cloves there using a special press or a fine grater. Remove the skin from the tomatoes by scalding them with boiling water. Mash them with a spoon and place in the skillet. Let the tomato mass become homogeneous, season it with marjoram, sugar and salt, add flour and dry wine.
Pour the mushroom infusion along with the swollen mushrooms into the pan to the rest of the sauce, boil everything, then reduce the cooking temperature to a minimum and simmer the gravy for about 10 minutes.
Lean mushroom gravy
Ingredients:
- 500 g of forest mushrooms (frozen);
- 1 carrot;
- 1 bell pepper;
- 2 onions;
- 2 tbsp. ketchup;
- 1 tbsp. flour;
- 200 ml of water;
- a pinch of ground black pepper;
- 1 tsp salt for boiling mushrooms + a pinch + 1/2 tsp;
- vegetable oil.
Boil the sliced mushrooms in a liter of salted water for 20 minutes. Remove the stalk and seeds from the bell pepper, cut it into strips, and peel the bulbs in half rings, coarsely grate the carrots. Fry vegetables in vegetable oil until golden brown, pepper and salt with a pinch.
Pour the cooking vegetables with ketchup, sprinkle with flour, mix well and dilute with hot water with 1/2 tsp. salt. Place the mushrooms in a colander and stir into the contents of the pan. Stir everything thoroughly and remove from heat after a couple of minutes.
