The aroma of mushrooms is ideally combined with creamy taste of sour cream therefore sauce on the basis of these products turns out matchless! The meat casserole, potato patties, pasta watered with such gravy there is a wish to eat immediately.
Sauce with chanterelles
During a season of mushrooms don't refuse to yourself pleasure, make sauce with sour cream and chanterelles. If you managed to gain 1 kg of these mushrooms, indulge house with tasty gravy, such quantity will be enough for big family and still will remain to guests. Besides chanterelles, you put in it:
- 1 glass of 20% of sour cream; - 1 head of onions;
- 170 g of a hard cheese; - 2 tablespoons of wheat flour; - 3 tablespoons of refined sunflower oil; - 0.5 tsps of a kukurma; - small bunch of fennel; - salt, pepper to taste.
Peel chanterelles from garbage, well wash out, small leave in such look, cut larger in half or on 4 parts. Put them in a deep frying pan, pour a half of a glass of water, vegetable oil, close a cover, you extinguish on small fire of 15 minutes. Then open a cover that liquid began to boil away. When it there is a half, pour a kukurma, it will help to enhance golden color of chanterelles, and sauce will look very beautifully. Separately fry the onions cut by thin half rings. When there is no water left in mushrooms almost, lay out it. Pour flour into 70 g of sour cream, you will mix, lay out it at once after onions, intensively stirring slowly not to allow formation of lumps. Warm up 3 minutes. Grate cheese largely, mix with the remained sour cream and too add to chanterelles, mix. Extinguish a mushroom sauce of 10 more minutes, after that it is possible to make happy pasta, potato patties with such neighbourhood, having laid out sauce on them or, having given separately. Mushroom gravy with sour cream is tasty even in the cooled-down look therefore it is necessary to look that house didn't eat it without a garnish when a part of the sauce which remained from a lunch cools down, and you will move away her in the fridge.
Sauce with champignons
Unlike the previous option, champignons can be bought always. Behind them it isn't necessary to go to the forest, it is enough to go to shop. Get there and measure: - 500 g of champignons; - 1 large bulb; - 1 tablespoon of wheat flour; - 200 g of 20% of sour cream; - 1 tablespoon of a desi; - 40 ml of a vegetable purified oil; - salt pinch. Chop thinly onions, fry it on vegetable oil. Crush the washed-up champignons, having cut on small pieces, let 10 minutes be fried. During this time you slowly will prepare flour thickener. For it you need the second frying pan. Heat in it a desi, pour, stirring slowly, flour. Fry thoroughly within three minutes, weight shouldn't manage to change coloring. Lay out it in mushrooms, add salt, you extinguish, often stirring slowly, within three minutes. Put sour cream, prepare on fire 2 more minutes, stirring gravy. The mushroom sauce is ready, it is possible to give it.