Various gravies improve even very simple dishes. For example, the taste of usual porridge or boiled pasta will strongly win if their tax with gravy from mushrooms. Such gravy can be made practically from any mushrooms, but especially tasty sauces turn out from cepes and champignons.
It is required to you
- Mushroom gravy from champignons:
- 2 kg of champignons;
- 1 large bulb;
- 2 tablespoons of vegetable oil;
- 2 tablespoons of tomato paste;
- 250 ml of boiled water;
- salt
- spices and greens to taste.
- Gravy from cepes:
- 2 kg of cepes;
- 2 averages of the size of a bulb;
- 2 tablespoons of vegetable oil;
- 1 tablespoon of flour;
- 2 tablespoons of sour cream;
- 100 ml of cream;
- salt
- spices and greens to taste.
- Gravy from dried mushrooms:
- 50 g of dried mushrooms (for example
- cepes
- aspen mushrooms or slippery jacks);
- 1 large bulb;
- 2 tablespoons of vegetable oil;
- 1 tablespoon of flour;
- 1 glass of mushroom or meat soup;
- 2 tablespoons of sour cream;
- salt
- spices and greens to taste.
Instruction
1. Mushroom gravy from a shampinyonovpomoyta of 0.2 kg of fresh champignons, cut them straws. Clean 1 large bulb, chop it on small cubes. In a deep frying pan on weak fire fry onions on sunflower oil until it becomes transparent. Add 2 tablespoons of tomato paste to onions, fry still 1.5-2 minutes. Then fill in contents of a frying pan of 250 ml of boiled water and add the cut champignons. After boiling you stew mushroom gravy on average fire within 15-20 minutes. In 5 minutes until ready add bay leaf, small chopped greens and favourite spices to gravy.
2. Gravy from white to a gribovpomoyta of 0.2 kg of cepes also cut them on small pieces. Fry mushrooms in sunflower oil in the heated frying pan within 30 minutes. While mushrooms are fried, clean and cut 2 averages of the size of a bulb on cubes. Add onions to mushrooms and fry still within 10 minutes. In a separate frying pan redden 1 tablespoon of flour. Add to the fried flour 2 tablespoons of sour cream, 100 ml of cream and also salt, pepper and greens to taste. Stir sauce and bring it to the boil. Add sauce to ready mushrooms with onions, well mix everything.
3. Gravy from dried to a gribovzaleyta of 50 g of dried mushrooms a glass of boiled water. Leave mushrooms to be soaked for 2-2.5 hours. Then drain water (it needs to be kept), small cut mushrooms and fry them in sunflower oil within 40 minutes. In 10 minutes until ready of mushrooms add to them the large bulb cut in small cubes. In other frying pan fry 1 tablespoon of flour to a rumyanost, part with its water which remained from soaking of mushrooms or meat soup. Add the mushrooms and 2 tablespoons of sour cream fried with onions to the turned-out sauce. Salt gravy to taste, add to it spices and small cut fresh greens.