Mushroom gravy: from fresh, frozen, dried mushrooms. Mushroom gravy with meat, on cream, with tomato paste, with cheese - the most delicious recipes with detailed instructions

Juicy mushroom gravy, prepared according to our recipes, will appeal to all your loved ones.

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To date, mushrooms are considered an affordable and valuable product from which you can prepare a huge number of different dishes. We suggest you add to your culinary book some delicious recipes for the preparation of mushroom gravy.

Fresh mushroom mushroom

The most delicious mushroom gravy is obtained from fresh forest mushrooms. It will differ in an incredible aroma. To prepare such a gravy, you can use white, Polish mushrooms, chanterelles, etc. If there are no forest mushrooms at hand, use purchased champignons, oyster mushrooms, etc.

Polish mushrooms - 500 g
Onions - 120 g
Garlic - 3 cloves
Butter - 70 g
Olive oil - 30 ml
Water - 1 liter
Flour - 35 g
Salt, spices

From these ingredients, you will get light and tasty gravy.
Initially, you need to prepare mushrooms - the main ingredient of this dish. You can use not only Polish mushrooms, and any others are also suitable. Clean the mushrooms from all kinds of dirt, wash well. After, soak them in salt water for 10 minutes. And rinse again. Grind the ingredients and weld them for 30 minutes. Now the mushrooms are ready for further preparation.
Peel the onion, cut into half rings.
Peel the garlic, chop finely.
Spery olive oil, fry the onion on it, remove the finished ingredient in the plate.
After that, put the butter in the stewpan, cook mushrooms on it for 10 minutes.
Then pour the indicated amount of water into the container, shave the contents of salt, spices, add garlic.
Cover the container with a lid, prepare the ingredients for 7 minutes.
Dilute flour in a small amount of water. Pour the resulting liquid into the pan, constantly stirring the ingredients in it.
When the gravy thickens, add onions to it, prepare the mass for another 2 minutes on medium heat.
If the grave is too thick, it can be diluted with ordinary water, broth or cream.
If desired, you can add a little greenery, more garlic or red bitter pepper.

Mushroom grave of frozen mushrooms

Fresh mushrooms are not always at hand, but frozen are often seen in the freezer of the stocking housewives. You can cook delicious and fragrant mushroom gravy from such mushrooms.

Frozen white mushrooms - 350 g
Vegetable broth - 150 ml
Fatty sour cream - 200 ml
Butter - 55 g
Dill is a bunch
Onion - 1 pc.
Flour - 25 g
Chicken yolks - 3 pcs.
Salt, oregano, garlic

Frozen mushrooms will probably be pre -cleaned, washed and boiled, so such a product will only need to be thawed, rinse and dry again in order to remove excess fluid.
Peel the onion, cut into small cubes.
Wash the dill, chop finely. You can use other greens.
Place the oil in the stewpan, fry the onion on it.
After add mushrooms to the vegetable, prepare the ingredients for 10 minutes.
In a dry pan, fry the sifted flour. Golden, caramel color will indicate her readiness.
Gradually, pour the vegetable broth into the flour, constantly stir the contents so that lumps do not form, otherwise you will have to interrupt the mass with the help of a blender. You can also use mushroom broth or meat.
Add the resulting mass to the pan with mushrooms and onions, mix, shave with salt and spices.
Under a closed lid at the lowest heat, cook for a gravity for 7 minutes.
Beat egg yolks with a fork, add sour cream to them, beat the mass again, add greens to it.
Add the resulting mass to the pan to the main ingredients, mix.
Prepare for another 3 minutes. On the quietest fire.

Mushroom grave of dried mushrooms

Sometimes mushrooms are stored at home in dried form. Most often, such a product is used to prepare the first dishes, however, it is a mistake to think that you can not make a delicious gravy out of it. To do this, you just need to follow a simple instructions.

Dried mushrooms - 120 g
Onions - 45 g
Garlic - 2 cloves
Butter - 65 g
Olive oil - 30 ml
Mayonnaise - 50 ml
Flour - 30 g
Vegetable broth
Salt, Provencal herbs, paprika

Since the mushrooms we have dried according to this recipe, then first you will need to soak them. To do this, pour a sufficient amount of water into a container with mushrooms (so that all the mushrooms are covered with it) and leave for several hours.
During this time, the mushrooms will swell, get wet. Rinse them again, slightly squeeze them out of excess fluid. Now they need to be welded, this must be done in a traditional way, in salted water. This process will take no more than half an hour.
The already welded product must be chopped in small pieces.
Cut the peeled onions in half rings.
Rub the garlic on a fine grater.
Heat butter and olive oil in a saucepan, fry the chopped onion on it.
Then add the main ingredient and garlic to the container, prepare another 12 minutes.
After this time, add salt, spices to the pan and slowly enter the flour. Do not forget, at the time of introducing flour into the main ingredients, they need to be constantly stirred, otherwise the flour will take lumps.
You will get a fairly thick mass.
Now add mayonnaise to it. It can be replaced with sour cream.
It remains with the help of the broth to make the necessary consistency of the gravy. Pour as much liquid as you need to obtain the consistency of the dish you need.
Cook the resulting mass at the minimum fire for another 7 minutes.

Mushroom grave with meat

Mushroom gravy can be prepared not only from mushrooms, although they will undoubtedly be the main ingredient. You can add gravy and other ingredients, for example, meat. In this case, you will get a hearty and aromatic goodness, which can be served even as an independent dish.

Oyster mushrooms - 450 g
Pork pulp - 270 g
Onions - 130 g
Carrot - 70 g
Parsley - 1 bundle
Sour cream - 100 ml
Mustard - 15 g
Vegetable broth - 300 ml
Flour - 50 g
Olive oil - 55 ml
Salt, paprika, Carry

Rinse the oyster mushrooms, grind with small plates.
Wash the pulp, dry with paper towels in order to remove excess fluid. Cut the meat with long strips. You can use other meat, for example, chicken, beef, etc.
Purified vegetables must be cut. Grind them in any convenient way. Most often onions are cut into cubes, and carrots are rubbed to grater
Wash the parsley, chop finely.
Rigate the oil, fry vegetables on it.
Next, add pork to the container, fry the ingredients for another 7 minutes.
After this time, put the mushrooms in the pan, add salt and spices, cook without closing the container with a lid for 10 minutes.
Now pour the broth to the ingredients. You can use mushroom or meat broth, and if it does not turn out to be at hand, you can replace the ingredient with ordinary water. Cover the container with a lid, simmer the contents for 7 minutes.
Then add sour cream, mustard to the pan.
Dissolve flour in a small amount of water.
Pour the resulting fluid into the bulk with a thin stream, constantly stir the gravy until it thickens.
On soft heat, cook the dish for another 10 minutes. Before serving, sprinkle with a treat.

Cream mushroom

The mushroom gravy on the cream differs to taste from other mushroom gravy, since it has a pronounced creamy taste and incredible aroma. It can be served to boiled potatoes, rice, buckwheat, etc.

Champignons - 700 g
Onion - 2 pcs.
Fat cream - 650 ml
Butter - 130 g
Solid cheese - 170 g
Olives - 50 g
Parsley - 1 bundle
Salt, Italian herbs, paprika

To prepare such a gravy, we use champignons, but you can use any other mushrooms, including forest. In the latter case, the gravy will be even more aromatic and appetizing. Wash the mushrooms, clean, cut with slides if necessary.
The peeled onions must be cut into small pieces.
Rub the cheese. You can use any varieties of cheese, but Parmesan will give a special aroma to the dish.
Cut olives with rings. You can use olives or do not put this ingredient at all if you do not like it.
Wash the parsley, cut it off.
Melt the butter in the stewpan, fry the onion on it.
Add chopped mushrooms to the container, salt them, shave their spices. Cook until the fluid evaporates in the stewpan.
After send to the main ingredients of cream and olives.
Reduce the fire under the container to the minimum, cover it with a lid and simmer the gravy for 15 minutes.
After open the lid, prepare the dish for another 5 minutes.
Sprinkle the gravy cheese and herbs, close the coat of the saucepan again. Prepare for another 5-7 minutes.
It is desirable to give such goodies hot while the cheese is melted in it. Before serving, the dish needs to be mixed.
Such mushroom gravy goes well with pasta.

Mushroom grave with tomato paste

Mushroom gravy can be prepared not only with cream and sour cream. It turns out no less tasty if you cook it in tomato sauce, with tomato paste or juice. It turns out the gravy is very tasty with a rich mushroom taste.

Mushrooms - 450 g
Onion - 2 pcs.
Garlic - 3 cloves
Flour - 35 g
Tomato sauce - 3.5 tbsp. l.
Olive oil - 70 ml
Salt, oregano, thyme, rosemary
Water-250-350 ml

Use any mushrooms to your liking. Wash them, clean them, if necessary, cut into small pieces.
Finely chop the peeled onions and garlic with a knife.
Spery half of the specified amount of oil in a pan, fry the onion on it.
After add mushrooms, garlic to it, salt them, fry 12 minutes.
In a clean frying pan, heat the remaining oil. Now fry not for us sifted flour. In the process of frying, do not forget to constantly stir the mass so that the flour does not undertake lumps.
Now pour water or vegetable broth into the fried flour. Mix the ingredients. The amount of liquid can be adjusted, since the density of the gravy depends on it.
Pour liquid ingredients into the pan with mushrooms, mix the contents, and shake it with spices.
Now add tomato sauce to the pan, it can be replaced with tomato juice, paste or ketchup. If you use the juice, pour more, but consider that it will dilute the gravy and make it more liquid. Therefore, if you use tomato juice, especially liquid, then put more flour in the dish.
On low heat, bring the gravy to readiness. The process will take 15 minutes.
Such goodies are also great as an additive for pasta.

Mushroom grave with cheese

For lovers of mushrooms and cheese, you can make gravy for this recipe. There will be a lot of soft molten cheese and aromatic mushrooms in the dish.

Mushrooms - 500 g
Cream cheese - 300 g
Onion - 2 pcs.
Butter - 100 g
Green onion - several feathers
Dill - 1 tbsp. l.
Mushroom broth - 600 ml
Starch-35-40 g
Salt, nutmeg, thyme, basil

For such delicacy, frozen, dried, and fresh mushrooms are suitable. Wash the mushrooms, prepare properly depending on their condition, cut into small slices.
Cut the peeled onions in half rings or cubes. Finely chop the onion feathers.
Wash the dill, chop finely.
Heat the butter in the saucepan, fry on it on it.
After add mushrooms to it, cook 12 minutes.
Then pour 500 ml of liquid into the container. It can be ordinary water or any broth. Subbree the contents of salt, spices.
Cover the container with a lid, simmer the contents for about 10 minutes. over medium heat.
After that, add the melted cheese to the stewpan. Please note that to prepare a delicious mushroom gravy, you need to use exclusively high -quality cheese. You can not use milk -containing foods, cheese substitutes, etc., since such products will not even melt in your dish and simply spoil it.
You can use melted cheeses like “friendship” or such as “amber”. Stir the contents of the pan well.
Stew the ingredients under a closed lid for a few more minutes.
Now in the remaining 100 ml of water, dilute the starch.
Add green onions, dill to the container, and after a thin stream, pour the starchy liquid here. Constantly mix the gravy until it thickens.
On the minimum fire, prepare the mushroom gravy for another 10 minutes.
You can serve it with potatoes, pasta, freshly baked bread, etc.

Mushroom gravy is a fragrant and delicious treat, which even a novice hostess will cope with the preparation of. Despite the simplicity of cooking, such a dish can deliberately diversify your menu.