Vegetable casseroles, pasta, mashed potatoes, porridge, or meat steaks can be tastier and juicier when combined with mushroom sauce. We offer you a lean version of making mushroom gravy, which can always be changed depending on your taste preferences and possibilities.

We will cook the mushroom sauce in water. You can replace it with chicken broth if you like. Some recipes add cream or milk to add a milky flavor. As a thickener for a more delicate consistency, we use flour, which is fried in a pan with mushrooms.

As for the mushrooms, the choice is yours as to which ones you want to make the gravy from. We use champignons because they are available all year round and are safe for your health. In addition, they do not need to be cooked for a long time, which makes the process of creating a dish easier.

Taste Info Second: mushrooms

Ingredients

• champignons or other mushrooms - 300 g;
• water - 1.5-2 tbsp.;
• carrots - 1 pc.;
• onion - 1 pc.;
• flour - 2 tablespoons;
• pepper, salt;
• seasoning for mushroom dishes - optional;
• vegetable oil.

How to make mushroom mushroom gravy

Pour vegetable oil into a saucepan or frying pan. Add chopped onions and grated or finely chopped carrots. Pass until golden brown.

Slice the mushrooms and send them to the pan for sautéing.

Season with salt and pepper. Fry for 5-7 minutes, until almost all the liquid has evaporated. At this stage, you can add seasoning for mushroom dishes, as well as sour cream or cream.

Add flour and stir.

Fry the mushrooms with flour for about 2 minutes.

Pour in 1.5-2 cups of hot water. Take the amount of liquid at your discretion. Stir the contents of the pan thoroughly so that there are no lumps. Simmer covered for 5-7 minutes.

Remove from heat and serve hot mushroom gravy.

On a note

• The gravy can be made with dried forest mushrooms. To do this, fill them with water and leave for 1.5-2 hours. Then cook the mushrooms for about 1 hour. Drain the mushroom stock into a separate bowl. Make sautéed onions and carrots. Mix it with mushrooms, season with salt and pepper. Fry for a few minutes. Add flour and mushroom broth. Simmer for about 15 minutes, covered.
• To make frozen mushroom gravy, defrost the food, rinse, and then drain. Place in a preheated skillet with vegetable oil. Fry until the liquid evaporates. Then add the onions and carrots. Fry for a few minutes until golden brown. Then you can add spices, flour and water. Simmer for about 10 minutes.
• To make a fresh forest mushroom gravy, first sort the food. Then rinse thoroughly and clean. Boil in salted water for an hour. Let the liquid drain. Fry in vegetable oil with onions and carrots. Add the flour and broth in which the mushrooms were cooked. Season with salt and pepper. Simmer covered for 15-20 minutes.
• As for oyster mushrooms, this dish can be prepared from them according to the same principle as from mushrooms. The only difference will be the mushroom frying time - it will increase. In this case, it is better to add onions with carrots after the oyster mushrooms are fried.
• Fenugreek herb will help to enhance the taste of mushrooms, in particular champignons. It is added to the pan when stewing, and discarded at the end of cooking.
• Prepare the gravy one time just before serving to avoid losing its ideal flavor. If you had to leave it, place it in a glass container with a lid. Store in refrigerator for 1-2 days. Warm up before use.
• To prevent the mushroom sauce from becoming covered with a film when it cools, you can keep it in a water bath for some time before serving.
• You should not add a lot of spices to mushroom dishes, so as not to kill the taste and aroma of the mushrooms.