Today we'll talk about a tasty and familiar from childhood addition to cereals and potatoes. Surely your mothers or grandmothers prepared a wide variety of gravy - with meat, chicken, tomato, sour cream. Today I want to suggest my favorite option. Mushroom sauce is just perfect for everything: buckwheat porridge, rice, mashed potatoes or peas, couscous, etc.
For the recipe, you can use any type of mushroom that is available to you. The most widespread and always on sale are champignons, and we will cook them today. It is better to make the gravy based on sour cream, but cream will also fit perfectly here.
Ingredients:
Champignons - 300 g
Sour cream - 130 g
Salt, pepper - to taste
Bulb onions - 1 pc.
Vegetable oil - 1 tbsp.
Description:
1. Prepare all products according to the list. Choose fresh champignons, beautiful appearance, without flaws and damage.
2. Wash mushrooms under cool water and pat dry. Their cutting can be varied, if you come across small mushrooms, leave them whole - in this form, the dish will be more presentable, but if the mushrooms are large, you can cut them arbitrarily.
3. Peel onions, rinse and dry. Cut it into half rings or cubes, strips - whatever you like best.
4. Put a frying pan on the fire, let it warm up for half a minute, pour in a little odorless oil, shift the onions and mushrooms. Fry them lightly for just a few minutes. Add spices to your taste - salt, pepper, paprika, a little dry garlic.
5. Add a portion of sour cream to the mushrooms. There is no need to add water here, if it seems to you that the fermented milk product is not enough, add another 50-70 g. Stir everything, cover and put on low heat. Simmer the gravy for 8-10 minutes. At the end of cooking, take a sample and adjust the final taste to your liking.
6. In parallel, cook your favorite porridge or puree. Pour over the mushroom gravy and serve.
Enjoy your meal!
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