Main Page
Second course
Mushrooms in sauce with onions

Mushrooms in Onion Gravy

This fragrant, tasty mushroom gravy is the perfect finishing touch for just about any dish! A lot of people insist you should make mushroom gravy with porcini, but I don't stick to that rule — I use whatever mushrooms I happen to have on hand: fresh, dried, frozen, even pickled. Necessity is the mother of invention, and you can adapt any recipe to what's in the kitchen. Food should just be food, not something to show off about — "look what fancy ingredients I used." Try making something great out of almost nothing; that's the thing worth bragging about.

Daria ☼

Recipe author

Composition / ingredients

Servings:

Mushrooms

200

Onion

Flour

Vegetable oil

Butter

Table salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 15 % 3 g

Fats 40 % 8 g

Carbohydrates 45 % 9 g

115 kcal

GI: 50 / 0 / 50

Cooking method

Step 1:

Step 1:
Step 2:

Step 2:
Step 3:

Step 3:
Step 4:

Step 4:
Step 5:

Step 5:
Step 6:

Step 6:
Step 7:

Step 7:
Step 8:

Step 8:
Step 9:

Step 9:

If using dried mushrooms, soak and boil them, then strain the broth and set it aside. Finely chop the mushrooms and sauté them in a skillet with vegetable oil. Fry fresh or frozen mushrooms for about 40 minutes; if they're already boiled, 15 minutes is enough. Add the chopped onion and cook until the onion is done. In a separate pan, toast the flour until golden, then whisk in the mushroom broth — or, if you don't have any, meat broth or plain water. The sauce should be the consistency of thick sour cream. Add the mushrooms and onion to this pan, season with salt, and stir in a couple of tablespoons of butter and sour cream. If you'd rather keep it dairy-free, use only vegetable oil to taste and skip the butter and sour cream. If the sauce comes out too thin, whisk in a little more flour (1–2 tsp). Serve with cutlets, fried meat, or potatoes — it's great over pasta, too. In short, you've got to try it.