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Mushroom gravy

Mushroom Gravy

Wonderfully tasty, rich, appetizing, and quick to make! Mushroom gravy can be made from all sorts of mushrooms. It goes with almost any side — grains, vegetables, or pasta — and it's excellent as a sauce for fried or roasted meat. You can even eat it on its own with bread; it's that good!

MariaS

Recipe author

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Composition / ingredients

Servings:

Mushrooms

250

Carrot

Sour cream

Flour

Vegetable oil

Water

300

Salt

Fresh herbs

Dry spices

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 18 % 2 g

Fats 55 % 6 g

Carbohydrates 27 % 3 g

75 kcal

GI: 33 / 0 / 67

Cooking method

Cooking time: 45 min

Step 1:

How do you make mushroom gravy? Gather all your ingredients. I used fresh button mushrooms, but absolutely any mushrooms work here, including frozen, pickled, or dried. Use any refined vegetable oil, sour cream of any fat level, and filtered or bottled water. Wash and dry the carrot, herbs, and mushrooms.
Step 2:

Peel the carrot and grate it on the coarse side of a box grater. Heat the vegetable oil in a skillet and cook the grated carrot until soft. As it cooks, season with salt to taste and add your favorite spices — turmeric, paprika, ground black pepper, curry powder, oregano, or a herb blend (herbes de Provence or Italian seasoning work best).
Step 3:

Cut the mushrooms into small dice and add them to the carrot in the pan. Cook everything together, stirring, until the mushrooms change color. How long this takes varies with your stove.
Step 4:

At this point you can add chopped herbs to the mushrooms if yours are on the sturdy side, like mine — I used chopped dill stems. More delicate herbs are better stirred in after the gravy is done.
Step 5:

Add the flour to the mushroom-and-vegetable mixture and cook everything together, stirring, for a minute or two. Then stir in the sour cream and pour in hot water. Season with salt to taste, stir, bring to a boil, and simmer over low heat, covered, for 5–7 minutes. The mushroom gravy is ready!

The amount of water is approximate — you can adjust how thick the gravy is by adding a little more or less. So don't pour it all in at once; add it gradually, stirring, until you reach the consistency you want. You can use any vegetable broth in place of water.
You can add tomato paste to the gravy along with, or instead of, the sour cream.
Set the washed, trimmed mushrooms on a kitchen towel to soak up excess moisture, and leave them for 15–20 minutes until the towel has drawn it all off. Drying the mushrooms well matters — otherwise they soak up liquid and turn watery.
Instead of fresh mushrooms, you can use frozen or dried (you'll need 5–6 times less dried than fresh). Thaw frozen mushrooms any convenient way (say, in the microwave on the right setting — check your appliance's manual) and drain them, or use them straight from frozen if a little extra liquid won't hurt the dish. Rinse dried mushrooms well, since they aren't washed before drying, then soak them in cold water for at least 2–3 hours.
To keep the sour cream from curdling or separating as it cooks, first stir it together with a spoonful of flour in a separate bowl, then add it to the pan. You can swap the sour cream for cream of any fat level — just remember that the fat percentage affects the calorie count of the dish.