Mushroom gravy

4 servings
8 hours your 30 min

Gravies greatly diversify the simplest dishes. Ordinary porridge will become a tasty and nutritious full-fledged dish with mushroom gravy.

Rinse a small handful of dry mushrooms thoroughly.

Pour cold water over the mushrooms and leave for 5-8 hours.

Transfer the mushrooms to other dishes, strain the infusion from the mushrooms through a sieve or gauze (so that sand does not get in). Pour the mushrooms with infusion, but strained.

Put on fire, bring to a boil. Cook until soft over low heat (about an hour).

Remove the boiled mushrooms from the decoction (the decoction will still be needed), wash with hot water, fine grind.

Prepare a flour dressing of 2-3 tbsp. l flour and spoons of oil. To do this, put the pan on the heat, heat. Pour vegetable oil.

Add flour to the hot oil, mix.

Lightly cool the flour dressing and dilute with a mushroom decoction to the desired consistency, cook, stir and remove the foam (2-3 minutes).

Peel the onions, wash, finely chop.

Heat another pan, pour vegetable oil (2 tbsp). Put the onions in the hot oil. Sauté the finely chopped onions until light yellow (2-3 minutes).

Put the chopped mushrooms and onions in the sauce.

Season the gravy with salt, pepper, stir, cook for 5-10 minutes.

Mushroom gravy is ready. Enjoy your meal!