Mushroom sauce

Mushroom sauce from champignons

To prepare a gravy from fresh mushrooms, we need to take:

• 
  fresh champignons - 200 g
• 
  onion medium size - 2 pcs.
• 
  tomato paste - 4 tbsp.
• 
  sunflower oil - 2 tbsp.
• 
  dried herbs (parsley, dill)
• 
  black pepper
• 
  Bay leaf
• 
  salt to taste

Champignons are mine and chopped. Onions are cleaned and cut into half rings. Passer it in a deep frying pan with sunflower oil. When it is slightly fried, add the tomato paste and let the onion slightly extinguish. Add boiled water (200-300 ml) and bring to a boil. Then we put mushrooms in the resulting boiling broth and cook for 15-20 minutes over medium heat. Do not close the lid. Approximately 10 minutes before the readiness of the salt, pepper, add bay leaf and dried herbs. This mushroom sauce is well combined with pasta or boiled potatoes.

Mushroom sauce with sour cream

Mushroom sauce with sour cream will help to give a new taste to the usual dishes - pasta, potatoes or boiled rice. For its preparation we will need:

• 
  fresh mushrooms - 500 g
• 
  water - 1 tbsp.
• 
  sour cream - 1 tbsp.
• 
  onions - 3 pcs.
• 
  garlic - 3 cloves
• 
  flour - 1 tbsp.
• 
  tomato paste - 1 tbsp.
• 
  vegetable oil for frying onions
• 
  salt, pepper - to taste

Mushrooms are washed, cleaned and cut into piecesof the same size. Onions are cleaned and finely chopped. Fry the onions in vegetable oil until golden. Then add mushrooms to it and fry until they blush. After that, add the tomato paste and sour cream, salt and pepper to taste. Then add water, flour and simmer on a small fire, constantly mixing, for 10 minutes. Then we remove the sauce from the fire, put the garlic, passed through garlic paste, into it and mix it thoroughly.

Mushroom sauce from white mushrooms

A very fragrant mushroom gravy is obtained from the "king of mushrooms" - a white fungus. Cream gives her special tenderness. To cook a sauce of white mushrooms, we need to take:

• 
  ceps - 200 g
• 
  cream - 100 ml
• 
  onion medium size - 2 pcs.
• 
  vegetable oil - 2 tbsp.
• 
  sour cream - 2 tablespoons
• 
  flour - 1 tbsp.
• 
  greens, spices, salt - to taste

Mushrooms and cut into small pieces. Fry the ceps for half an hour in a hot frying pan with sunflower oil. While frying mushrooms, we clean the onion and cut into cubes. Add the chopped onion to the mushrooms and fry the mushrooms with the onion for another 10 minutes.

In a separate frying pan fry the flour. Then add to it cream, sour cream, greens and spices, salt to taste. Stir the sauce and bring to a boil. Combine the fried mushrooms with onion and cream sauce and mix well.

Mushroom sauce with vegetables

Another variant of mushroom gravy. It differs from the previous ones in that we add carrots and parsley root to the sauce. For its preparation we take:

• 
  champignons - 300 g
• 
  water - 2 l
• 
  parsley root - 1 pc.
• 
  carrots - 1 pc.
• 
  flour - 1 tbsp.
• 
  salt - to taste

Mushrooms are washed with cold water and finely chopped. Carrots and root of my parsley, clean and cut into strips. We heat the flour on a dry and clean frying pan to a nutty shade.

Fold mushrooms and chopped vegetables in a smallsaucepan, pour water, add flour and put the pan on medium heat. Bring to a boil, salt to taste and cook for about 20 minutes. The gravy is ready!

Bon Appetit!