The aroma of mushrooms is ideally combined with the creamy taste of sour cream, so the sauce based on these products turns out to be incomparable! Meat casserole, potato cutlets, pasta, poured with such a gravy, you want to eat immediately.
Chanterelle sauce
In the mushroom season, indulge yourself in the pleasure, prepare a sauce with sour cream and chanterelles. If you managed to gain 1 kg of these mushrooms, indulge your homemade delicious gravy, this amount is enough for a large family and there will be more guests left. After all, in addition to chanterelles, you put in it:
- 1 glass of 20% sour cream;
- 1 head of onion;
- 170 g of hard cheese;
- 2 tbsp. wheat flour;
- 3 tbsp. refined sunflower oil;
- 0.5 tsp kukurma;
- a small bunch of dill;
- salt, pepper to taste.
Clean the chanterelles from debris, rinse well, leave the small ones as they are, cut the larger ones in half or into 4 parts. Put them in a deep frying pan, pour in half a glass of water, vegetable oil, cover, simmer over low heat for 15 minutes. Then open the lid to let the liquid begin to boil. When half of it remains, pour in the corn, it will help enhance the golden color of the chanterelles, and the sauce will look very beautiful.
Separately fry the onion, cut into thin half rings. When there is almost no water left in the mushrooms, put it out. Pour flour into 70 g of sour cream, mix, put it immediately after the onion, stirring vigorously to prevent the formation of lumps. Warm up for 3 minutes.
Grate the cheese coarsely, mix with the remaining sour cream and also add to the chanterelles, mix. Simmer the mushroom sauce for another 10 minutes, after that you can make pasta, potato cutlets happy with such a neighborhood, putting the sauce on them or serving separately. Mushroom sauce with sour cream tastes good even when cooled down, so you have to look so that your family does not eat it without a side dish when some of the sauce left over from lunch cools down and you put it in the refrigerator.
Mushroom sauce
Unlike the previous version, champignons can always be bought. You don't need to go to the forest for them, just go to the store. Purchase there and measure:
- 500 g of champignons;
- 1 large onion;
- 1 tablespoon of wheat flour;
- 200 g 20% sour cream;
- 1 tablespoon of butter;
- 40 ml of refined vegetable oil;
- a pinch of salt.
Chop the onion thinly, fry it in vegetable oil. Chop the washed mushrooms, cut into small pieces, let them roast for 10 minutes. During this time, you will slowly prepare the flour thickener. You will need a second frying pan for it. Heat butter in it, add flour, stirring occasionally. Fry for three minutes, the mass should not have time to change color.
Put it in the mushrooms, add salt, simmer, stirring often, for three minutes. Add the sour cream, cook over the fire for another 2 minutes, stirring in the gravy. The mushroom sauce is ready, you can serve it.
