Mushroom Pour is a simple and affordable dish, which serves as an excellent addition to most of the main dishes. The taste neutrality of the podliva, allows you to combine it with fish, meat, porridge and vegetables. Simplicity of cooking bribes so much that most of the hosts start their culinary path precisely from the preparation of mushroom podliva. The availability of the ingredients is also important to the factor, because families with sufficient are lower than the average, will be able to include in their daily menu such a fiddle without prejudice to the family budget.

The main ingredient, which is necessary for the cooking of mushroom podliva, is, of course, mushrooms. It is noteworthy that the choice of mushrooms can be the most different. Single is prepared from champignons, chanterelles, white mushrooms, etc. Also, the storage method does not matter much, therefore will suit both fresh and dried or frozen mushrooms. The basis of the mushroom podium is always broth (chicken or vegetable), cream, milk or ordinary water.

Preferably prepare, of course, on the basis of sour cream or milk, from this taste will be more saturated and with small acids. Water and vegetable broths are used for lean gravy. Pretty often, flour, onions, garlic, cheese, greens, etc. add to primary products. It all depends exclusively on your culinary preferences and a specific recipe.

Today, your attention is presented to the top three recipes, which is designed to come to your revenue at the right moment. Each podliva has its own special taste, because any of the readers will be able to find better from the options.

Universal journey, which can serve as an excellent addition to meat and fish, and as an independent dish is not lost on the table. If you do not have dried mushrooms at your hand, you can safely replace them with affordable and inexpensive champignons.

Ingredients:

• 100 g of dried mushrooms
• 2 Lukovitsy
• 2 tbsp. l. butter
• 2 tbsp. l. flour
• 150 ml cream
• Pepper

Cooking method:

1. Dried mushrooms shift into deep containers, fill with water and leave to spill for 3-4 hours.
2. Then in the same water I boem mushrooms until readiness, after which it is finely cut them.
3. In the pan melts the butter and fry a finely chopped onion on it.
4. We add mushrooms to Luka and, well mixing, fry them between themselves 3-4 minutes.
5. Then we snatch flour, we pour to the main ingredients of the cream, add salt and pepper to taste. We bring the mushroom tide to a boil and cook to the desired density.

Lean Mushroom Pouring Frozen Mushrooms

Lean Mushroom Pour is best suited to a headband based on boiled croup or potatoes. To attach to the taste of special piquancy, add a little chopped fresh greens to the fiddle before the end of the cooking.

Ingredients:

• 500 g of frozen mushrooms
• 1 Lukovitsa
• 1 carrot
• 2 tbsp. l. flour
• 250 ml of water
• 1 tbsp. l. Tomato paste
• Vegetable oil
• Pepper

Cooking method:

1. Mushrooms first need to defrost, after which it is not allowed to fry in a frying pan with vegetable oil while all moisture will not leave them.
2. We clean the vegetables, we rinse and cut as small as possible.
3. We mix onions, carrots and mushrooms and mushrooms on small heat for about 10 minutes.
4. On a clean pan, fry the flour on oil until it gets a cream hue
5. After that, we pour water into flour, and without stopping stirring, bring to a boil.
6. The resulting broth pour to vegetables with mushrooms.
7. We add tomato paste, to taste salt and pepper and more well mix well.
8. We continue to cook on fire, stirring constantly until the petties we need.

Mushroom Pour with sour cream from dry mushrooms

Polish mushrooms are dried, perhaps the most affordable of all, and mushroom jay based on them, it turns out to be fame. According to its consistency, it is very thick, and the taste of garlic is distinguished by taste, which is present in the list of ingredients, this particular recipe.

Ingredients:

• 100 g of dried Polish fungi
• 1 liter of water
• 2 tbsp. l. butter
• 2 tbsp. l. flour
• 500 ml of mushroom broth
• 1 Lukovitsa
• 1 carrot
• 2 cloves garlic
• 100 ml of sour cream
• Pepper

Cooking method:

1. Polish mushrooms shift into a saucepan and fill with water at night (8 hours).
2. In the morning mushrooms boil until readiness.
3. Take the boiled mushrooms from the broth and chop finely.
4. The frying pan put on the fire and put into it the creamy oil. To melted oil add flour and, mixing, fry until golden color.
5. Then add broth, mushrooms and carcasses The contents of a frying pan under a tightly closed lid around a quarter of an hour.
6. Wash vegetables, clean, crushing. He fry until soft onions, carrots and garlic on a pure frying pan.
7. After that, we put them in the mushroom sauce, pour the sour cream, and add salt and pepper to taste.
8. We bring sauce to a boil, and keep it on fire until he acquires the glitter necessary for us.

Now you know how to prepare a mushroom gravy. Bon Appetit!