The mushroom sauce goes well with different dishes. It can be served with potatoes, pasta, crumbly cereals. You can also serve gravy to cutlets and any other meat or poultry dishes. Thanks to the gravy, even the simplest dish will become a delicious meal.
Ingredient preparation
You need to start cooking the sauce well in advance. You need:
- pour mushrooms with cold water for half an hour;
- drain the water, rinse the mushrooms thoroughly;
- pour fresh water again, and leave to swell for 4-6 hours;
- boil the swollen mushrooms for 20-30 minutes;
- pour the broth into another container (it will still be needed);
- cool the mushrooms themselves and finely chop.
Mushroom sauce of dried mushrooms with vegetables and sour cream
A great option for gravy for potato and meat cutlets, as well as for pasta or buckwheat.
- dry mushrooms – 50 g;
- 1pc. onions;
- 1 pc. carrots;
- 1 bunch parsley;
- 1 cup mushroom broth;
- 100 ml sour cream;
- 2 tbsp. of flour;
- 2 tbsp. of vegetable oil;
- 1-2 pcs. bay leaf;
- 2-3 pcs. allspice peas;
- salt to taste.
Prepare dry mushrooms, finely chop them. Finely chop the onion, grate the carrots. Heat vegetable oil in a pan, fry vegetables. When the carrots become soft, add mushrooms, simmer over low heat for 5 minutes. Pour in the broth, add salt to taste, add allspice and bay leaf.
Mix sour cream with flour and put this mixture in the gravy, stir. Stew, stirring, for 5-7 minutes, add greens at the end of the stew.
Mushroom gravy with dried mushrooms and cream
Gravy with a rich aroma and delicate creamy taste.
- 1 oz of dry mushrooms;
- 1 oz of butter;
- 1 tbsp. of wheat flour;
- 250 ml mushroom broth;
- 1 oz of onions;
- 1 tbsp. of vegetable oil;
- 100 ml of cream (20%);
- salt and pepper to taste.
Prepare dry mushrooms, chop finely. Heat vegetable oil in a pan, add butter, stew onions in it. Sprinkle the onion with flour and continue to fry, stirring occasionally. Make sure that the onion does not burn, otherwise the finished sauce will be bitter.
Add boiled mushrooms to the onion and pour the broth, mix. Cook for about 10 minutes, the gravy should thicken. Then pour in the cream and stir. Warm-up for a couple of minutes over low heat. Add salt or pepper to taste.
Red pasta with dried mushrooms for pasta
Gravy is prepared with the addition of tomato paste, red wine, and olives, especially it goes well with pasta.
- 2 oz of dry forest mushrooms;
- 0.5 cups of pitted olives;
- 2 oz of butter;
- 2 cloves of minced garlic;
- 1tbsp. of vegetable oil;
- 0.25 cups of tomato paste;
- 1 glass of dry red wine;
- 1 tbsp. chopped fresh parsley;
- salt to taste.
Prepare the mushrooms, finely chop them. Heat vegetable oil in a saucepan, add butter. Then put the mushrooms and simmer them over low heat for about 5 minutes, stirring occasionally.
Add finely chopped garlic, cook for a couple of minutes. Put tomato paste, mix. Pour in the wine and cook the sauce for 5 minutes. At the end of the stew add the olives, cut into rings. Salt, pepper, add chopped parsley.
Mushroom Gravy with Sun-Dried Tomatoes
Very tasty gravy, it is prepared with the addition of sun-dried tomatoes in oil.
- 2 oz of dry mushrooms;
- 0.75 cups of sun-dried tomatoes, cut into small pieces ;
- 2/3 cup of fat cream;
- 1 pinch of ground nutmeg;
- 2 oz of butter;
- 1 tbsp. of vegetable oil;
- 6 pcs. of shallots;
- 2 tsp. of flour;
- salt, black pepper to taste.
Melt the butter, add the vegetable. Fry shallots, finely chopped shallots, in a mixture of oils. Cook over low heat for 4-5 minutes. Then add pre-boiled and chopped dried mushrooms and about 0.5 cup mushroom broth. Salt, pepper to taste.
Pour in the cream and put the chopped dried tomatoes. Warm over low heat for 5-6 minutes. Avoid boiling gravy so that the cream does not curl.
Dried Mushroom Gravy with Tomato Paste
Aromatic sauce with a bright taste is well suited to a variety of dishes.
- 2 oz of dry mushrooms;
- 1 pcs. of onions;
- 1 pcs. of carrots (small);
- 1 tbsp. of flour;
- 0.8 oz of tomato paste;
- 5.4 tbsp of sour cream;
- 0.8 oz of butter;
- 2 tbsp. of vegetable oil;
- 1.3 cups of water or mushroom broth;
- salt and ground black pepper to taste.
Boil the mushrooms and chop very finely. Peel vegetables. Chop the onion finely, grate the carrots. Dilute the tomato paste with water.
Heat vegetable oil, add butter to it. Fry vegetables in a mixture of oils. When they become soft, put the mushrooms and sprinkle them with flour. Stir well to mix flour with butter. Fry for 2 minutes, then pour the diluted tomato paste and put sour cream. Stir. Add salt and pepper to taste. Simmer gravy for 10 minutes over medium heat. You can swim with any side dishes or meat dishes.
