Mushroom sauce can be not only a wonderful main course, but also a sauce for steak, cutlets and chops from any meat. The gravy can be made from any type of mushroom, from wild mushrooms to mushrooms and shiitake mushrooms.
Choosing the right mushrooms for gravy is one of the most important steps in preparing this dish. Of course, you can use any mushrooms, but the most delicious sauce is obtained from noble mushrooms (porcini and aspen mushrooms) and ordinary champignons sold in any supermarket. For gravy, you can take both dried and fresh or frozen mushrooms. Since these products are a "risk zone" for the cook, it is worth choosing only familiar specimens, weeding out any suspicious option (do not forget that a large number of edible mushrooms, including noble ones, have poisonous counterparts).
In fact, only mushrooms, honey agarics and Asian shiitake mushrooms are 100% safe. Mushrooms collected on their own or bought on the market require careful examination.
There are many recipes for mushroom gravy. Conventionally, they can be divided into a "white" version with sour cream and flour in the composition and "colored", when mushrooms are not the main part of the gravy, but the same ingredient as meat and vegetables (carrots, tomatoes, onions, garlic and bell peppers, etc.).).
Sour cream and flour gravy recipes are often used as sauces for grilled and baked meat dishes.
The most common recipe is using fresh or frozen mushrooms. In the case of cooking from frozen mushrooms, you should first defrost them in a microwave oven or under a stream of warm water. Dried mushrooms should be soaked in warm water.
For 4 servings of the dish, you will need the following ingredients: 0.5-0.7 kg of fresh mushrooms, 2 onions, 2 tbsp. l. flour, 70-100 g of low-fat sour cream, salt, pepper and herbs to taste. Do not forget that mushrooms contain a lot of moisture, which is boiled down during heat treatment.
Mushrooms must be washed and cut into thin slices. The legs of the mushrooms can be used in the process, the taste of the gravy will not deteriorate from them. 2 heads of onions should be cut into rings or half rings.
First of all, it is necessary to fry the onions in vegetable oil until golden brown, then add mushrooms to the oil and fry them over medium heat until a thin crust and a characteristic "mushroom" smell appear. Champignons cook much faster than other mushrooms, so it will take 10-15 minutes to fry. While the mushrooms are fried, it is necessary to heat a skillet with vegetable oil, add 2 tbsp. l. flour and brown it, not allowing it to gather into lumps. The resulting mixture must then be added to the fried mushrooms, mix thoroughly and add sour cream. It is best to add only salt and pepper to the gravy, since the delicate taste of mushrooms can easily be spoiled by an overly bright aftertaste of spices. Salt should be immediately after adding sour cream.
4-5 minutes after the sour cream boils, the gravy can be removed from the heat. Boiled potatoes are considered an ideal side dish for it, but in Russian folk cuisine, mushroom sauce is also served with buckwheat and oatmeal. You can add any greens to the resulting second course: dill, parsley, green onions or cilantro.
