Recipe gravy with mushrooms

A thick mushroom sauce is a great addition to dishes of vegetables, meat, poultry or a hearty filling for pasta. With him any dish becomes a refined and a little French. Turn your kitchen into a little European restaurant and cook the sour cream, tomato or vegetable sauce with mushrooms.

Smetana gravy with mushrooms

Ingredients:
- 450 g mushrooms or oyster;
- 1 onion;
- 25 g butter;
- 1 tbsp of flour;
- 200 ml cream;
- 3/4 tsp salt;
- vegetable oil.

Peel and thinly slice onion. Rinse and cut into small slices mushrooms or oyster mushrooms. Fry in vegetable oil first the onions until it will turn brown over medium heat, and then fry together with the mushrooms for 15 minutes. Take a saucepan and put on the next burner. Melt the butter, fry in it the flour and place in a fried mushroom. All mix well and pour 3 tbsp of hot water. After 2 minutes pour the cream, bring the gravy to a boil and immediately remove from heat.

Tomato sauce with mushrooms

Ingredients:
- 70 g of dry white mushrooms;
- 1 onion;
- 400 g of tomatoes;
- 100 ml of dry wine;
- 3 cloves of garlic;
- 2 tbsp flour;
- 1 tbsp dried marjoram;
- 1 tsp of salt and sugar;
olive or vegetable oil.

Soak dried mushrooms in half a Cup of hot water. Fry in olive or vegetable oil diced onion over low heat until a silvery transparency, then crush the garlic cloves in there with the help of special press or fine grater. Remove the skin from the tomatoes, scalded with boiling water. Mash them with a spoon and put in a pan. Let the tomato become a homogeneous mass, season it with marjoram, sugar and salt, add the flour and wine.

Pour the mushroom infusion with the remaining mushrooms in the pan to the other components in the sauce, boil all, then reduce the cooking temperature to low and simmer the gravy for about 10 minutes.

Vegetable gravy with mushrooms

Ingredients:
- 500 g mushrooms (can be frozen);
- 1 carrot;
- 1 bell pepper;
- 2 bulbs;
- 2 tbsp of tomato ketchup;
- 1 tbsp of flour;
- 200 ml of water;
- pinch of black pepper;
- 1 tsp salt for cooking mushrooms + pinch + 1/2 tsp;
- vegetable oil.

Bring to a boil sliced mushrooms in a liter of salted water for 20 minutes. Remove the stalk and seeds from pepper, cut into strips, and onions, freeing from the husk, half – rings, coarsely grate carrot. Make vegetable sauté in vegetable oil until the acquisition of Golden hue, pepper and salt a pinch.

Preparing vegetables pour ketchup, sprinkle with flour, stir well and dilute with hot water, and 1/2 tsp salt. Drain mushrooms in a colander and stir them into the contents of the pan. All stir and after a few minutes remove from heat.