Preparation of mushroom sauce from dried mushrooms. Sauce from dried mushrooms, how to cook mushroom gravy. Recipe for mushroom sauce made of crushed dried mushrooms with sour cream

Mushrooms, of course, not the best and useful product. But nevertheless, they are rich in vitamins, minerals, satisfying enough and have an excellent fragrance, especially dry. For these reasons, they are in demand in cooking. They are fry, extinguished, baked, added to sauces, boil with them soups. Very popular is the mushroom pour from dry mushrooms. The reason is specific, nor not like fragrance, simplicity and availability of cooking, spicy taste. The fifth revives the most ordinary dish.

General Principles for Preparation of Mushroom Podliva

If you add such potatoes or pasta, then the side dishes turn into tasty and memorable bright dishes. Prepare them by adding sour cream, cheese, cream and tomatoes. The thickener almost always use flour. Served from dry mushrooms with meat, fish, casseroles, vegetables.

So that the flour is well dissolved, it first is pre-calcined, that is, poured on a dry pan and roasted. In addition, it additionally brings a nut nice taste. In stores now you can purchase several types of fresh mushrooms. But the thing is that no sesters or champignons grown artificially can compare with real forest mushrooms. For this reason, many owners always have several knitting of fragrant forest fungi. They can always cook thick, satisfying sauce with sour cream and garlic, which is then served on the table along with boiled potatoes or meat. Now we will tell you several ways to make a mushroom gravy from dry mushrooms.

One of the simplest recipes

For him we will need: dried mushrooms - 20 grams, decoction of mushrooms - 300 ml, tablespoon of flour, parsley greens, 100 grams of sour cream, pepper, salt, couple of cloves of garlic. We rinse dry mushrooms and pour boiling water overnight. In the morning, in the same pot, add some more water and drunk. Then filter the water, but do not pour it. Heat the frying pan and fry flour on it until it becomes cream.

We pour decoction and stir intensely until a homogeneous consistency is possible. We fill one and two glasses of ordinary water to get the desired density. At that moment, when the sauce thickens, add sour cream, mushrooms, pepper and salt. Cook five minutes on a small fire. Upon completion of the cooking process, throwing a crushed garlic and greens, leave for a couple of minutes, and we can serve on the table.

from dry white mushrooms

Three-four portions need such ingredients: 60 grams of welded mushrooms, four tablespoons of sunflower oil, pinch of pepper, a teaspoon of salt, two spoons of flour, 200 grams of the onion bow. And now we will tell you how the mushroom pour is preparing from dry mushrooms.

In the evening we shook the mushrooms for 12-14 hours, and in the morning I boil 40 minutes in the same water.

Fry the sliced \u200b\u200bonion until soft on the oil. I miss the mushrooms through the meat grinder, add to Luka, three or four minutes fry, stirring all the time. In a separate frying pan, it is necessary dry, to cream color, fry the flour and pour boiling water, 50 ml, after which it is stirred to a homogeneous state. Add mushrooms and onions from another skillet, pepper and salt to taste. Thoroughly mix all and five minutes to shop.

Mushroom Pour from dry mushrooms: Universal Recipe

If you cook any cereal, for example, buckwheat, barley, pesh, then our liquid seasoning is perfect for it. By the way, you can use and frozen and fresh mushrooms, but today the article is not about them. Today we will prepare a dish from the collection of dried mushrooms: butter, raw, hassle. Initially, we rinse them well, fill with water and leave watches for five. Then filter through a mall folded in several layers to remove the sand. Cooking on a weak heat until soft, rinse with water, this time is hot, and shinku. Now we are preparing a filling of flour: we combine a spoon of vegetable oil with two or three spoons of flour.

Passerum onions, until it becomes golden color, dilute the decoction and cook, all the time stirring and not forgetting to remove the foam. Add to the flour fill onions and mushrooms, pepper, salt and 10-15 minutes on a small fire. If desired, add some sugar, tomato paste, vegetable seasonings to enhance the aroma. Stirring, bring to a boil, remove from the stove. Mushroom pouring from dry mushrooms (universal recipe) is ready.

How best to apply mushroom gravy

You can apply a delicious tissue to a festive table, it is possible to pour or potato mashed potatoes. And which dish it turns out, if combined with a chicken, pork or veal! Let us give an example. Farm on a frying pan with sunflower oil chicken fillet, chopped, along with onions. Then add exhaled dry mushrooms and shops on a small fire until complete readiness.

10 minutes before removal from the fire, put the mayonnaise and flour, pepper, salt and stirring, cooking on. Pouring from dry for such a recipe, it turns out very satisfying, and you can eat it without a side disk. If add cream or sour cream, we will get a fidet with a more delicate consistency, a gentle and pleasant aroma. Bon Appetit!

The peak of popularity of mushroom gravy falls on the winter holidays. But, this delicious additive to different types of dishes pleases its taste regardless of the year. In the presence of the necessary products in our recipe you can cook pretty quickly.

Products for gravy:

100 g of dried mushrooms (best white), 2 bulbs

1 tbsp. flour, 3 tbsp. l. vegetable oil or butter

3 tbsp. Sour cream, salt, pepper.

Mushrooms soak in cold water for 2-3 hours, wash, pour fresh water and for 25-30 minutes, reproduce, moving (if a decoction of mushrooms, it does not pour it out) and cut into slices.

You can use different mushrooms, but it is desirable not to prepare those species that you are little known. On the site grib-bludo.ru you can find a description of mushrooms with photos that will help you get better familiar with the objects of "quiet hunting".

The onions cut into cubes and fry in vegetable oil or butter to golden color, add and continue for 5-7 minutes. Salt, pepper, sprinkle with flour, fry another 2-3 minutes and add sour cream. Thoroughly stir and pour the mushroom decoction (if you do not use the decoction, then poured with cold boiled water). Pour carefully, thoroughly stirring. If the beam is too small, then add cold boiled water. (In general, you need to use 500 ml of liquid). Contact boiling and boil on low heat, for 3-4 minutes.

Mushroom sauce made of dried mushrooms is served to meat, to cereal and potato dishes, to the macaronam. Prepare it is completely easy. If autumn you stumbled with dried mushrooms, then a variety of delicious meals with mushroom sauce can do every day. Mushrooms are an excellent source of protein.

Just keep in mind that it is pretty heavy food. Nutritionists are not recommended to often use mushroom dishes for children up to 7 years old and people with liver diseases, stomach, pancreas.

Required ingredients: 50-100 g of dried mushrooms (better greater than less), 300 g of the replied onion (this is 3 medium bulbs), 2 tbsp. Flour (wheat), 50-100 g of butter, water, salt, black pepper (optional). For a lean menu - creamy oil replace vegetable. Properly cooked mushrooms are easier to digest, so we strictly observe the recipe.

Dry mushrooms rinse, pour cold water (1-2 glasses) and leave for 6 hours (you can at night). Mock mushrooms (along with water), shift in a saucepan, add cold water (up to 1 l) and cook without salt until mushrooms are ready. Then the mushrooms are cut off from the broth, crushing with a knife.

Onions should be cleaned and finely chopped, fry on the vegetable (or creamy) oil. When the bow becomes transparent, add prepared mushrooms. Frying mushrooms to fry until ready.

Flour to spruit on cream oil before purchasing brownish color. Without giving a passer to cool, enter with continuous stirring 3 glasses of hot mushroom broth. Cook, stirring, about 15 minutes. Then add mushrooms with onions, sour cream (as an option), salt, pepper (optional), mix and, as soon as it starts to throw, remove from the fire. We give a mushroom sauce from dried mushrooms to breed a little and apply to the table.

Mushroom Pouring from dried mushrooms - Culinary on Food.ua

Mushrooms wash, put in a bowl and pour cold water. Soak for 2-3 hours, wash, pour fresh water and cook for about 30 minutes. Cool, strain and cut slices mushrooms. A decoction to save.

Onion peeling, wash and cut into small cubes. Stay on the pan with preheated butter and fry until golden color. Add mushrooms and fry for another 7 minutes.

Solid salt and pepper. Sprinkle with flour, fry for about 3 minutes, add sour cream. Stir, pouring slowly 500 ml of mushroom bravery so that it turns out the sublime consistency. Bring to a boil and cook on low heat for about 4 minutes.

You can also add the crushed greenery of dill and parsley in such a seclution.

Mushroom pouring from dried mushrooms is ready!

Dry mushroom sauce - culinary recipe. Mushroom sauce with mushrooms Sauce to second dishes

100 g of dried mushrooms, 2 tbsp. l. flour, 2 tbsp. l. Creamy oil, 3 small bulbs, vegetable oil, salt, fresh greens, sour cream.

100 g of dried mushrooms2 Art. l. Flour2 Art. l. Creamy oil3 Small bulbous oils, fresh green grained mushrooms soak in cold water for 6 hours, then weld in the same water, do not squeeze. Flour fry in butter and dissolve in 3 glasses of mushroom broth (hot). Cook on low heat, stirring, 15 min. The bulbs clean, finely chop and fry, gradually adding chopped mushrooms. Put everything into the sauce, mix. Add a bit sour cream and finely chopped greenery, salt and boil. Switch to meat, macaronam.

Recipe: Dried Mushrooms and Luke Sauce - All Recipes of Russia

Portions: 4.

0.5 cup of dried mushrooms
2 glasses of water
1 tbsp. Spoon flour
2 Lukovitsy
50 g of butter
salt and pepper to taste

Cooking method

Preparation: 10min\u003e Preparation: 45min\u003e + 2h for soaking\u003e Total time: 2ch55min

Mushrooms Soak in 2 glasses of water for 2-3 hours and boil 30 minutes. Broth strain, cut mushrooms.
Fry mushrooms with bow with a piece of butter.
On the other dry frying pan, to grab the flour (without oil), add a piece of butter (1 tbsp.), Grind. Dissolve mushroom broth (better than hot), bring to a boil, stirring, salting. The broth must thump slightly. Add mushrooms with onions, Cooking stirring on a weak fire for another 5-10 minutes.

Mushroom sauces are perfectly combined with almost all dishes. Is it possible to refuse potato Cotlet Under the fungal sauce of forest mushrooms or spaghetti with mushroom cream sauce?

In addition to excellent taste, mushroom sauces are useful for our body. The dried mushrooms contain up to 30% protein, they also contain the fiber and many other beneficial substances and trace elements.

Mushroom sauce can be prepared from a variety of mushrooms, dried, canned and even pickled.

Dried Mushroom Sauce

Ingredients:

Dry mushrooms - 100 g,
Onion on (large) - 2 pcs.,
Wheat flour - 2 tbsp. spoons
Vegetable oil - 50-100 ml,
Greens of dill - 1 bundle,
Sour cream - 100 g,
Salt,
Pepper.

Cooking:

Mushrooms Rinse in running water and soak in one liter of water for 3 hours. Then in the same water weld mushrooms. Remove mushrooms from the beam and cut arbitrarily.

Onions cut into small and fry on a small amount of oil to a soft state. Add boiled mushrooms to Luka.

Flour slightly fry on a dry frying pan to brown, add butter and mix well (you can fry flour on the oil), then breed the flour with a hot mushroom decoction (for this you will need 2-4 cup of beam). Prepare on low heat before thickening. Add onions and mushrooms, sour cream, salt, pepper and finely chopped dill greens.

You can not add sour cream if you need to prepare a mushroom sauce without dairy products.

Mushroom cream sauce puree

Ingredients:

Champignon - 500 g,
Fat cream - 300-500 ml,
Onion - 1-2 pieces,
Parsley greens - 0.5 beam,
Oil felled - 2 tbsp. spoons
Salt,
Pepper white.

Cooking:

Fry chopped onions to a soft state, add grinded mushrooms, mix and cook for about 10-15 minutes, during which moisture from mushrooms should be evaporated. To shift the mushrooms and bow into the bowl of the blender, add salt, pepper, cream (300 ml) and everything is good. Pull the mass into the scenery or in the pan. At this stage, you can add more salt, pepper to taste and cream to bring sauce to the desired consistency. Heat a little bit, but do not cook. When filing add chopped green parsley.

Mushroom Sauce with Bulgarian Pepper

Ingredients:

Champignons - 500 g,
Leek-shallot - 2 pcs.,
Bulgarian pepper - 2 pcs.,
White dry wine - 250 ml,
Basil (crushed) - 2-3 tbsp. spoons
Salt,
Red ground pepper,
Rice oil.

Cooking:

Loke-chalot grind and fry on a small amount of rice oil minutes 3-5, add chopped mushrooms and bulgarian pepper (Pre-remove seeds). When moisture evaporates from mushrooms, salt, pepper and add white wine. When alcohol evaporates and the volume of the liquid will slightly decrease, add a basil and turn off the fire.

Mushroom sauce red

Ingredients:

White mushrooms (champignons) - 250 g,
Onion - 1 pc.,
Tomato paste - 100 g,
Wine dry white - 50-100 ml,
Oil felled - 2 tbsp. spoons
Salt,
Pepper.

Cooking:

Clear onions clean and crushed. Heat the felled oil in the pan, lay out the gridden onions, slide a little and extinguish it until readiness.

Mushrooms cut into plates and add to the bow, stew 5-10 minutes. Add wine and cook on medium heat until the amount of fluid decreases. Add tomato paste, divorced in a small amount of water, salt, pepper and resort slightly.

Tatyana Chekrygin

Mushrooms Expert: Edible VS Inedisible

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Mushrooms are satisted, rich in minerals, vitamins, and delicious, in the end! And what is their fragrance, especially dried. Therefore, they are often used in cooking - they boil soups, fry, add to sauces. Mushroom sauces are very in demand. Their popularity is explained by the specific, none of anything like the aroma, spicy taste, availability and ease of preparation. He is able to revive and enjoy the most common and ordinary dish. Pasta, potatoes, rice, under fungal sauce turn into a dish-holiday - bright, memorable and delicious, very tasty. Mushroom sauces are prepared with the addition of cream, cheese, sour cream, tomatoes. The thickener most often acts flour. They are served with fish, meat, vegetables, potato cutlets, casseroles.

Mushroom Sauce - Product Preparation

To thundate the consistency, flour is added to the sauce. So that it dissolves well in the liquid, it must be pre-calcined, i.e. Fry on a dry frying pan. Additionally, fried flour brings a pleasant nut taste into the sauce, and not a ceuple, like raw flour.

Mushroom Sauce - Best Recipes

Recipe 1: Dried Mushroom Sauce

Now and in winter is not a problem in the Mushrooms store. But real mushrooms know that no artificially grown or oyster will be equal to the aroma and taste with real, forestry. Therefore, they always lies about the reserve of the knitting-other aromatic forest fungi, and they can easily prepare hearty, thick, with a mushroom taste of sauce, with garlic and sour cream. It can be screwed with meek and with chicken, and a simple boiled potatoes.

Ingredients: 15-20g dried mushrooms, mushroom broth (decoction) - 0.2-0.4l, parsley (greens), flour - 1 tables. l, salt, pepper, sour cream - 100g, 1-2 teeth garlic.

Cooking method

Rinse mushrooms, pour boiling water. Leave for night. Add to the saucepan, where the mushrooms have soaked more water and boil to the same place. Water strain, but not to pour, it will still need.

Ensuring a dry frying pan and pour flour, push it until it starts to change the color, i.e. will be slightly cream. Pour the remaining water (mushroom decoction), intensely stirring, and then lumps can spoil all the beauty, then you mean a homogeneous consistency. Pour the water a glass or two, to the desired density. When sauce thickens, add mushrooms, sour cream, salt and pepper. Peel four to five minutes by making a quiet fire. At the end, add crushed greenery and garlic, let it stand a couple of minutes, and can be served.

Recipe 2: Mushroom Sauce with Melted Cheese

This sauce simply fountains tastes - cheese, mushroom, and a couple more wines are present. If there is no sherry, any white fastener is suitable. Well, or completely without it, although it is undesirable. Trifle, and makes my own lpet in a bouquet. It is better if you find the melted routine for soup, it dissolves faster and never turns. In general, you can take any routine.

Ingredients: Mushrooms (champignons) - 0.6kg, melted routine - 1 pc. (200g), milk - 150 ml, 1 bulb, salt, pepper, 2 tbsp. Herse spoons (wine).

Cooking method

Onions chopped by half rings, mushrooms arbitrary small slices, pieces or slices and fry it all on oil. Pour milk, add fused cheese. If it is soft, such as amber, lay out a spoon, if hard, you need to grasp finely. You can slightly fascinate to make it easier to rub. Peel about five minutes. Erotic must disperse without any lumps. Add salt, pepper and wine. Stir, bring to boil and turn off. All is ready. You can sprinkle with green. Tasty and with meat, and porridge and pasta.

Examples of dishes with mushroom sauce

Recipe 1: Meatballs with mushroom sauce

It seems to be a simple dish, but tasty. It can be done for dinner, quickly. Delicate tempites, piquant mushroom sauce and the whole family full and satisfied. If you do not drive a friendship with spices, limit the black pepper.

Ingredients: minced meat - 0.6-0.7kg, champignons (oyster) - 0.3kg, cream - 0.3l, 3 bulbs, flour - 1 st, l., By pinch of mayoran, cinnamon, white pepper.

Cooking method

In order to not waste time, turn on and heat the oven (200C).

Farsh salute, mix with the grass-spices, roll the tempela and fry them to a crust on a big fire.

Onions and mushrooms finely chop and fry until soft. Add salt, flour, slightly to deliver, pour cream and swipe until the sauce thickens.

Themeters lay out in any refractory dishes, pour sauce and bake 15 minutes. Serve with a garnish - mashed potatoes, pasta.

Recipe 2: Meat with Mushroom Sauce

Meat, and even with mushroom sauce. This is already a big application for a masterpiece dish. The recipe stipulates dried mushrooms (for greater aroma), if there are no, take fresh, grams of 300-400. This recipe deserves it to prevent him at least once in order to try as it is unrealistic tasty. Mushrooms do not cut pieces, and twisted on the meat grinder. If the mushrooms are fresh, as an option, you can grasp large. Pork can be replaced by chicken breasts, but with twin tier.

Ingredients: (pulp, clipping) - 0,7-0.8kg, 2 eggs, salt - teaspoon, pepper - 0.5 tsp, breadcrumbs. Sauce: Dried mushrooms - 20g, a glass of water, butter - 20g (1 tbsp.), Flour (1 tbsp.).

Cooking method

Maxo cut into long strips, approximately the length of centimeters 10-15, 4-5 width, thickness - 1.5. It is clear that it is not necessary to run with the ruler, it is so, approximate dimensions for the reference point. Burning to repel, it is not necessary to break off strongly. If the flesh is gentle, you can not beat.

In deep dishes, mix with salt, pepper and a quarter of a glass of water (1/4). Share meat into this mixture, ensuring that every piece is impregnated with it. At one o'clock 2 leave marinated.

Pour oil in the pan, generously, not stupid. The meat must be immersed in it somewhere at least one third. Every piece of meat is cut in breadcrumbs and fry until readiness. So that it is deserted, it should be put in the dish, closing the plate or lid.

Mushrooms crush on the meat grinder, add a glass of water and cook for about ten minutes. Pour the egg liquid where the meat was marinated.

Flour rolled on a dry pan until it becomes dark golden. Mix it with mushroom sauce, not forgetting to intensively interfere. Add butter, salt. Give a minute or two bother. Serve with meat. Garnish - rice, potatoes, pasta.

So that the sour cream does not curl in hot sauce, some milk add to it.

When reheating, sauces are losing in taste, so it is recommended to prepare them at once.

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Dried Mushroom Sauce in Volynski - Culinary Recipe

Dried mushrooms pour boiling water and leave for the night.

Boil mushrooms in a large amount of water. Leave water for sauce! Pain mushrooms.

Fry flour, constantly stirring.

Gradually introduce mushroom water, intensively interfering sauce.

From the amount of water will depend on the thickness of the sauce (for your taste), so I give such a "gap" in 200-400 ml.

Add to sauce sour cream and mushrooms, salt and pepper. Cook for 3-5 minutes on low heat.

Add greens and crushed garlic. Leave spending 1-2 minutes.

You can serve!

To maps, for example: http://www.povarenok.ru/recipes/show/55236/

Cooking sauce is currently popular, because such a dish is obtained satisfying, fragrant and tasty. Especially nutritious and gentle comes out of dry mushrooms, which are more raw and healthy. The mushroom sauce from dried mushrooms is doubly delicious and appetizing, so it is customary to serve on a festive table in the form of hot snacks.

Description of the recipe

Mushroom gravy is prepared from dry mushrooms from any main ingredient. However, the taper of all the gravy is obtained if you do from:

white mushroom;
oyster
champignons;
chanterelles;
oh;
ryzhkov.

Traditionally, this recipe is made with the addition of tomatoes, cream, milk, butter, green and melted cheese. You can also add onion or garlic to sauce with dried mushrooms, which will give excellent taste, aroma and tenderness of the dish.

Important: This recipe is rich in useful substances and microelements, the necessary organism for normal functioning. Although mushrooms are not the most useful product, they contain:
zinc;
magnesium;
potassium;
iron.

It is worth noting that the mushroom sauce from dried mushrooms is obtained much more tastier, fragrant and nutritional, rather than cooked from fresh or salty product. This is determined by the fact that the champignons in dried form acquire a special taste and density, as a result of which the journey becomes rich and pleasant to taste.
potatoes or mashed potatoes;
macaronami;
fried or boiled meat;
fried fish;
greece;
rice;
harsh porridge;
stew vegetables.

In any case, the fungal sauce from dried mushrooms will be pleasant to taste and perfectly decorate the side dish.
It is important to note that each recipe of this dish contains a certain set of ingredients in its composition, so before choosing a sauce you need to study it carefully. In this case, the refueling of mushrooms will be gentle and nutritious, and also have to taste to homemade fans.

ATTENTION: Drying mushroom sauce is a dietary dish that is fed to the table when conducting a diet or healthy diet. The refueling will be especially useful if milk and greens add to it.
In order for the dish to be delicious and useful, observing the cooking steps, you need to follow some advice, with which the mushroom sauce will work out with a bang.
Dried mushrooms before cooking need to pour warm water so that they are splashing. In this case, they will prepare faster and get soft.
When cooking is recommended to use a minimum of spices, because they will spoil the taste of mushrooms and dairy sauce.
It is necessary to cook in a filling in a frying pan with a thick bottom so that the main ingredient can remove as much as possible. Or the dish is done in Kazan.
Garlic added to the sauce will give him a good aroma and taste. But you should not take it much so that the product does not interrupt the main taste.
It is not necessary to do in the oily gravy, so it is necessary to fry the ingredients on the butter, and not in vegetable or margarine. Oil is desirable to use natural and slightly sweet.
The most delicious refueling will be made of white mushrooms, because they are fragrant, nutritious and satisfying.

If you correctly follow the recipe, it will turn out so delicious that you can't even say that the dish was preparing at home.

How to cook sauce
This preparation recipe is considered the easiest and simple. Important: It requires minimal costs, so you can often cook it.
Required ingredients:
50 grams of dry white mushrooms,
200 ml of water,
250 ml of milk (preferably use minimum fat),
30 grams of flour,
slice of butter,
chopping salt and pepper,
handful of nutmeg.

Walnut must be put into the recipe so that it gives the sublifting the exquisite taste and fragrance.

Mushrooms moved to the forest, but their home reserves remained. From white dry mushrooms you can cook a delicious, fragrant mushroom gravy. It will be perfectly completed and diversified by your diet, because it is known that mushrooms are a good source of full protein. It is from dried mushrooms that turns out the most delicious, it can be served to meat and potato dishes, to pasta and porridge. Useful, nutritious, delicious mushroom grave is not difficult to prepare, it will take a minimum of ingredients. It can safely include those who follow their weight. Offers a lean recipe with a photo of the preparation of a mushroom sauce, which does not include either sour cream, nor butter, no cream. Therefore, you can serve with him a wide variety of dishes at least every day.

For the preparation of mushroom podliva you need products:

20-25 g of dry mushrooms (5-6 pieces of dry mushrooms)

1 Large bulb

2-3 tablespoons of wheat flour

some sunflower oil

salt and black ground pepper

The process of preparation of delicious and fragrant mushroom podliva:

1. Dry mushrooms soak clean cold water for 2 hours.

2. Put the thrown mushrooms without merging the water on fire. After boiling - cook for 20 minutes by spilling to taste.

3. While the mushrooms are boiled onions clean up and cut into large half rings.

We will put a pass to a golden color in a frying pan.

3. Mushrooms take out the noise, and do not pour the mushroom decoction, it will be needed to prepare the sauce.

4. Test mushrooms through a meat grinder,

and after them - the parse onions.

5. Flour is a mound on a dry frying pan and to rub it to cream color periodically stirring.

6. Add mushrooms to the flour with bow

and hill the mushroom decoction.

After boiling to the pastry, another 10-15 minutes until the sauce thickening. We try to snuff for taste, if you need to do it, if you wish, you can pepper (I did not add pepper).

Mushroom sauce from white mushrooms is ready, it can be served in a separate suit to dishes, and you can immediately pour on a plate.

Bon Appetit!

You can also prepare a tagliatelle with mushrooms in a creamy sauce.

I madly love dried mushrooms, probably because I live near the sea. How do they smell incredibly, what fragrance then in food with which they are connected. Today, you will prepare a mushroom gravy from dry mushrooms, it is incredibly tasty and fragrant, unmatched addition to potatoes, rigs, buckwheat and any beloved garbage. Dried mushrooms need to be pre-pouring hot boiled water for a while and give them to swell. See how it is preparing a fiddle from dried mushrooms with sour cream, a recipe with a photo will help you without difficulty do it. Mley children often ask me to prepare them a delicious dish -.

For the preparation of mushroom gravy from dry mushrooms, we need the following products:

- Dry mushrooms 100 gr.,
- onion 1 pc.,
- carrot 1 pcs.,
- sour cream 5-6 tbsp.
- flour 1 tbsp,
- vegetable oil 2 tbsp,
- Pepper C.M. - taste,
- Salt to taste,
- Dill a few twigs.

Cooking time 20 minutes \\ number of portions 2

Recipe with photo step by step:

On vegetable oil, fry purified and sliced \u200b\u200bonions and carrots until soft.

Mushrooms squeeze, cut into comfortable slices or slices, add to the pan, fry together with vegetables until goldenness.

Pour the water in which mushrooms swell, mix and cook everything together 5-7 minutes on a quiet fire.

During this time, the mushrooms will swell even more and give their taste with the sublifting.

Further add sour cream and flour diluted with water so that there are no lumps. Well, stir up a gravy, prepare for about 5 minutes all together. Solim and pepper to taste, if you love, you can also add garlic and bay leaf. These are very tasty.

The latter is adding a disturbed dill, mix, turn off the plate, cover the lid and give the sublifting of 10-15 minutes before feed.

We serve a delicious gravy from dry mushrooms with a beloved side dish.