Gravy is the common name for a sauce. Made from mushrooms, it gives the dishes a special aroma and taste. Mushroom gravy is versatile. It goes well with meat, poultry and fish, potatoes, rice and pasta.
It is necessary
- For the dried porcini mushroom gravy:
- - 70 g of dried porcini mushrooms;
- - 400 g of tomatoes;
- - 1 onion;
- - 3-4 cloves of garlic;
- - 150 ml of dry white wine;
- - 1 tsp. granulated sugar;
- - 1 tsp. salt;
- - 1 tbsp. l. 20% sour cream;
- - 1 tbsp. l. marjoram;
- - 4 tbsp. l. olive oil.
- For the dried champignon gravy:
- - 50 g of dried mushrooms;
- - 1 onion head;
- - 1 tbsp. l. flour;
- - 2 tbsp. l. butter.
- For the Spanish dry mushroom gravy:
- - 50 g dry mushrooms;
- - 50 ml of semi-dry white wine;
- - 1 glass of strong meat broth;
- - 2 glasses of tomato juice;
- - 1 tbsp. l. flour;
- - 2 tbsp. l. butter.
Instructions
Step 1
Dry porcini mushroom sauce. Soak dried porcini mushrooms in hot boiled water for 1-2 hours. Peel the onions and garlic cloves. Finely chop the onion and fry in olive oil until transparent. Pass the garlic through a press, add to the onion and, stirring constantly, fry for another minute. Wash the tomatoes and immerse them in boiling water for a few seconds, then catch them, remove the skin from them, cut the pulp into small cubes and add to the pan with fried onions. Season with sugar, salt, marjoram and other spices to taste, add a tablespoon of flour and pour in wine. Mix all components very well. Make sure there are no lumps. Catch the soaked dry mushrooms from the water, cut into small pieces if necessary and fry in a separate pan for 10-15 minutes. Then add to the sauce, stir, bring to a boil and simmer everything together for another 7-10 minutes over low heat.
Step 2
Dry mushroom sauce. Wash dried mushrooms in warm water and soak for 2-3 hours in 3 glasses of cold water. Then boil the mushrooms without adding salt in the same water in which they were soaked. Then catch the champignons and chop finely, and strain the broth through a gauze filter. In a frying pan, fry the flour in a salted spoonful of butter until light brown and dilute with 2 cups of strained broth. Cook the resulting sauce at a low boil for 15-20 minutes. Peel the onions, chop finely and fry in the remaining butter. Then add finely chopped boiled mushrooms and fry them with onions. Then transfer to the sauce, season with salt to taste, stir and let it boil.
Step 3
Spanish dry mushroom sauce. Rinse dry mushrooms and soak in cold water overnight. Then boil the mushrooms until tender in the same water in which they were soaked. Then catch the mushrooms and cut into slices. Melt the butter in a skillet, add the mushrooms and fry for 5 minutes. Add flour and sauté with the mushrooms. Pour in the broth, tomato juice and wine. Stir. Cook the sauce, stirring occasionally, over low heat for 15 minutes.
