Composition / ingredients
Step-by-step cooking
Step 1:
How to make mushroom gravy? Prepare all the products. I took fresh mushrooms, but absolutely any mushrooms will fit here, including frozen, pickled, dry. Take any refined vegetable oil. Sour cream - any fat content, of your choice. Water - filtered or bottled. Wash and dry carrots, greens and mushrooms.
Step 2:
Peel the carrots and grate them on a coarse grater. Heat vegetable oil in a frying pan and fry grated carrots until soft. In the frying process, add salt to taste and add your favorite spices. Suitable: turmeric, paprika, ground black pepper, curry, asafoetida, oregano or a mixture of herbs, preferably Provencal, Italian.
Step 3:
Cut the champignons into small cubes and add them to the carrots in the pan, fry everything together, stirring, until the color of the mushrooms changes. It takes different time, it depends on the plate.
Step 4:
At this stage, you can add chopped greens to the mushrooms, if you have it as hard as mine. I had chopped dill legs. I recommend adding more tender greens to the gravy after cooking.
Step 5:
Add wheat flour to the mushroom mixture with vegetables, fry everything together, stirring, for a minute or two. Then put the sour cream and pour in hot water. Add salt to taste, stir, bring to a boil and simmer on low heat under a lid for 5-7 minutes. Mushroom watering is ready!
The amount of water for cooking mushroom gravy is approximate, you can adjust the density of mushroom gravy by adding a little more or a little less water. Therefore, please do not add all the water at once, pour in gradually, stirring, determine the density. Instead of water, you can use any vegetable broth.
Together or instead of sour cream, you can add tomato paste to the gravy.
Put the washed and peeled mushrooms on a kitchen towel so that it absorbs excess liquid. Leave on for 15-20 minutes so that all moisture is absorbed into the fabric. It is important to dry the mushrooms well, otherwise, saturated with moisture, they will become watery.
Instead of fresh, you can take frozen or dried mushrooms (dried ones will need 5-6 times less than fresh ones). Frozen mushrooms can be defrosted in any convenient way (for example, in the microwave in the appropriate mode - see the instructions for your technique) and drain the liquid. Or, if the amount of liquid in the recipe is not critical, use without defrosting. Dried mushrooms should be washed well, since they are not washed before drying, and then soaked in cold water for at least 2-3 hours.
So that during the stewing process the sour cream does not curdle and does not delaminate, pre-mix it with a spoonful of flour in a separate bowl, and then add to the pan. You can replace sour cream with cream of any fat content. But remember, the calorie content of the dish depends on the percentage of fat content of the sour cream or cream you use.
Caloric content of the products possible in the composition of the dish
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream with 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Champignons - 24 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Spices dry - 240 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
