Mushroom gravy can be prepared for everyday meals or even included in a holiday menu.
It can be cooked with sour cream or stick to Lenten cuisine, and can be served with dumplings or vegetables.
To prepare you will need:
- mushrooms (forest) - 700 g;
- sour cream - 5 tbsp;
- bay leaf - 1 pc.;
- allspice - 2 peas;
- salt and pepper to taste;
- onion - 5 pcs.;
- carrots - 1 pc.;
- vegetable oil - 2 tbsp;
- butter - 30 g;
- flour - 2 tbsp.
How to cook
1. Wash the mushrooms, clean if necessary, then cut into small pieces and place in a saucepan.
2. Pour in water, cook for 15 minutes, strain, rinse the mushrooms, then cook over low heat for 1 hour.
3. Peel the onion, cut into cubes, put it in a pan where the gravy will be prepared, add oil, a little water and simmer over low heat, stirring so that it does not burn.
4. Grate the carrots, add to the pan with the onions and cook for 5-10 minutes.
5. Pour the prepared mushrooms and broth into the pan with the stewed vegetables, add pepper, salt, bay leaf and cook for 15 minutes over low heat.
6. Dissolve the flour in a small amount of broth, strain and add to the mushrooms, stir and cook for 5 minutes.
7. Then add sour cream, butter, salt and pepper, bring to a boil and remove from heat after 15 minutes.
Earlier we told you how to make fluffy cheesecakes .
