Porcini mushrooms are probably the most fragrant, therefore, soup, sauces, and other dishes with them are simply magnificent, the aroma cannot be described in words. Oddly enough, for soups, sauces, stews, it is better to take dried mushrooms. And if you have fresh or frozen, then it is better to fry them - with potatoes and onions it will turn out very tasty. Do not forget that using forest mushrooms, even collected in ecologically clean areas, boil them in salted water for 30 minutes, after which you can stew or fry.

Ingredients

• 1 handful of dried porcini mushrooms
• 1 large onion
• 30 g butter
• 2 pinches of salt
• 100 ml sour cream
• 150 ml mushroom broth
• 1.5 tbsp. l flour
• 1/5 tsp black pepper
• fresh dill

Cooking

  1. Pour dried mushrooms with warm or hot water. They should have a pleasant, but specific smell; there should be no rot spots or damage on the surface. After 15 minutes, drain the water from the mushrooms, then boil them in salted water for an hour. Do not pour the broth.

  2. Peel and finely chop the onion.

  3. Melt the butter in a frying pan and put onions and wait until it acquires a caramel color. Stir the vegetable over low heat, stirring occasionally.

  4. Cool boiled porcini mushrooms and chop finely.

  5. Transfer the chopped mushrooms to the onion in a pan and fry everything together for a couple more minutes.

  6. Add sour cream and stir, simmer for a couple of minutes over low heat.

  7. Pour in a pan 100-150 ml of mushroom or any other broth, you can even ordinary water. Add black ground pepper, nutmeg (optional) and simmer for 5 minutes, stirring.

Mushroom sauce is a simple and affordable dish that serves as an excellent addition to most main dishes. Taste neutrality of gravy, allows you to combine it with fish, meat, cereals and vegetables. The simplicity of cooking bribes so much that most hostesses begin their culinary journey precisely from the preparation of mushroom sauce. The availability of ingredients is also an important factor, because families with incomes below the average will be able to include such gravy in their daily menu without compromising the family budget.

The main ingredient that is needed for cooking mushroom sauce is, of course, mushrooms. It is noteworthy that the choice of mushrooms can be very different. Gravy is prepared from champignons, chanterelles, porcini mushrooms, etc. Also, the storage method is not of particular importance, because both fresh and dried or frozen mushrooms are suitable. The basis of mushroom sauce is always broth (chicken or vegetable), cream, milk or plain water. It is preferable to cook, of course, on the basis of sour cream or milk, this will make the taste more intense and with a slight acidity. Water and vegetable broths are used for lean gravy. Quite often, flour, onions, garlic, cheese, herbs, etc. are added to the primary products. It all depends entirely on your culinary preferences and the specific recipe.

Today you are presented with the top three best recipes, which is designed to come to your rescue at the right time. Each gravy has its own special taste, because any of the readers will be able to find the best option for themselves.

Mushroom sauce with cream of dried mushrooms

Universal gravy, which can serve as an excellent addition to meat and fish, or as an independent dish, will not get lost on the table. If you don’t have dried mushrooms on hand, then you can safely replace them with affordable and inexpensive mushrooms.

Ingredients:

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

Cooking method:

1. Transfer the dried mushrooms into a deep container, fill with water and leave to soak for 3-4 hours.
2. Then, in the same water, boil the mushrooms until cooked, after which they are finely chopped.
3. In a pan, melt the butter and fry the finely chopped onion on it.
4. Add mushrooms to the onion and, having mixed well, fry them among themselves for 3-4 minutes.
5. Then pour flour, pour cream into the main ingredients, add salt and pepper to taste. We bring the mushroom sauce to a boil and cook to the desired density.

Lean mushroom sauce from frozen mushrooms

Lean mushroom sauce is best suited to a side dish based on boiled cereals or potatoes. To give the taste a special piquancy, add a little chopped fresh herbs to the gravy just before the end of cooking.

Ingredients:

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

Cooking method:

1. Mushrooms must first be thawed, and then fry in a pan greased with vegetable oil until all the moisture has gone out of them.
2. Peel, wash and chop the vegetables as finely as possible.
3. Mix together onions, carrots and mushrooms and simmer on low heat for about 10 minutes.
4. In a clean frying pan, fry the butter in butter until it turns creamy
5. After that, pour the water into the flour, and, without stopping stirring, bring to a boil.
6. Pour the resulting broth to vegetables with mushrooms.
7. Add tomato paste, salt and pepper to taste and mix well once more.
8. We continue to cook on fire, stirring constantly, until the gravy becomes the density we need.

Mushroom sauce with dried mushroom sour cream

Dried Polish mushrooms, perhaps the most affordable of all, and mushroom sauce based on them, it turns out well. By its consistency, it is very thick, and by taste it is distinguished by the taste of garlic, which is present in the list of ingredients of this particular recipe.

Ingredients:

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

Cooking method:

1. We put the Polish mushrooms in a pan and pour water overnight (8 hours).
2. In the morning, boil the mushrooms until cooked.
3. We take the boiled mushrooms from the broth and finely chop.
4. We put the pan on the fire and put butter in it. Add the flour to the melted butter and, stirring, fry until golden brown.
5. Then add the broth, mushrooms and simmer the contents of the pan under a tightly closed lid for about a quarter of an hour.
6. We wash the vegetables, clean, chop. Fry the onions, carrots and garlic in a clean frying pan until soft.
7. After that we transfer them to mushroom sauce, pour sour cream, and add salt and pepper to taste.
8. Bring the sauce to a boil, and keep it on fire until it acquires the density we need.

Now you know how to cook mushroom sauce. Bon Appetit!

Mushroom gravy can surprise many with its taste, and if you get addicted to it, then you can no longer cook proven dishes without having to pour them with such gravy. Mushrooms themselves combine wonderfully with many dishes, and the gravy prepared on their basis was no exception. In the end, I want to give a couple of tips so that your mushroom sauce is tasty and fragrant:

• The density of gravy is regulated by adding flour preliminarily fried in butter;
• Try to take dried self-made mushrooms for the recipe. Since, when buying them in the market, you take a "pig in a poke";
• For cooking, a deep cast-iron frying pan or pan with a thick bottom is best. In such dishes, the gravy is best put out;
• Gravy will complement not only meat, fish or vegetables. You can pour it with a side dish (porridge, mashed potatoes, pasta), thereby preparing a full-fledged dish for lunch or dinner.

Mushrooms, of course, are not the best and most useful product. Nevertheless, they are rich in vitamins, minerals, hearty enough and have an excellent aroma, especially dry. For these reasons, they are in demand in cooking. They are fried, stewed, baked, added to sauces, soups are cooked with them. Mushroom sauce made from dried mushrooms is very popular. The reason is a specific, nothing like aroma, simplicity and accessibility of preparation, a spicy taste. Gravy revives the most ordinary dish.

General principles for the preparation of mushroom gravy

If you add such potatoes or pasta, then the side dishes will turn into tasty and catchy bright dishes. Cook them by adding sour cream, cheese, cream and tomatoes. As a thickener, flour is almost always used. Served from dried mushrooms with meat, fish, casseroles, vegetables.

In order for the flour to dissolve well, it is first pre-calcined, that is, poured onto a dry frying pan and sautéed. In addition, this additionally brings a nutty pleasant aftertaste. In stores, you can now purchase several types of fresh mushrooms. But the thing is that no oyster mushrooms or champignons grown artificially can compare with real forest mushrooms. For this reason, many housewives always have at home several bundles of fragrant forest mushrooms. They can always cook a thick, hearty sauce with sour cream and garlic, which will then be served on the table with boiled potatoes or meat. Now we will tell you several ways how to cook mushroom gravy from dried mushrooms.

One of the easiest recipes

For it we will need: dried mushrooms - 20 grams, a decoction of mushrooms - 300 ml, a tablespoon of flour, parsley, 100 grams of sour cream, pepper, salt, a couple of cloves of garlic. We wash the dry mushrooms and pour boiling water overnight. In the morning, add a little more water to the same pot and boil. Then we filter the water, but do not pour it. Heat the pan and fry the flour on it until it becomes creamy.

Pour the broth and stir vigorously until a uniform consistency is obtained. We add one and a half to two glasses of ordinary water - until the desired density is obtained. At that moment, when the sauce thickens, add sour cream, mushrooms, pepper and salt. Cook for five minutes on low heat. At the end of the cooking process, we throw in chopped garlic and herbs, leave to brew for a couple of minutes, and we can serve.

  from dried porcini mushrooms

Three or four servings need such ingredients: 60 grams of boiled mushrooms, four tablespoons of sunflower oil, a pinch of pepper, a teaspoon of salt, two tablespoons of flour, 200 grams of onions. Now we’ll tell you how to prepare mushroom sauce from dried mushrooms.

In the evening, soak the mushrooms for 12-14 hours, and in the morning, boil 40 minutes in the same water.

Fry chopped onion until soft in butter. We pass the mushrooms through the meat grinder, add to the onion, fry for three to four minutes, stirring all the time. In a separate frying pan, be sure to dry, fry the flour until creamy color and pour boiling water, 50 ml, then stir until smooth. Add mushrooms and onions from another pan, pepper and salt to taste. Mix everything thoroughly and simmer for five minutes.

Mushroom sauce from dried mushrooms: a universal recipe

If you cook some cereals, for example, buckwheat, barley, millet, then our liquid seasoning is ideal for it. By the way, you can use both frozen and fresh mushrooms, but today the article is not about them. Today we will prepare a dish from the collection of dried mushrooms: butter, russula, honey agarics. First, wash them well, fill them with water and leave for five hours. Then filter through cheesecloth folded in several layers to remove sand. Cook over low heat until soft, rinse with water, this time hot, and shred. Now we are preparing a dressing from flour: combine a spoonful of vegetable oil with two or three tablespoons of flour.

We saute the onion until it becomes golden, dilute it with a decoction and cook, stirring all the time and not forgetting to remove the foam. Add onions and mushrooms to the flour fill, pepper, salt and cook for 10-15 minutes on low heat. If desired, add a little sugar, tomato paste, vegetable seasonings to enhance the aroma. Stirring, bring to a boil, remove from the stove. Mushroom sauce from dried mushrooms (universal recipe) is ready.

What is the best way to apply mushroom sauce?

You can serve delicious gravy to the festive table, it can be watered or mashed potatoes. And what a dish it will turn out if you combine the gravy with chicken, pork or veal! We give an example. Fry in a skillet with sunflower oil chicken fillet, cut into pieces, along with onions. Then add the soaked dry mushrooms and simmer over low heat until cooked.

About 10 minutes before removing from the heat, put the mayonnaise and flour, pepper, salt and, stirring, cook further. Dry gravy according to such a recipe turns out to be very satisfying, and you can eat it without a side dish. If you add cream or sour cream, we get gravy with a more delicate texture, delicate and pleasant aroma. Bon Appetit!

The peak popularity of mushroom gravy falls on the winter holidays. But, this delicious addition to different types of dishes pleases with its taste, regardless of the year. If you have the necessary products according to our recipe, you can cook it quite quickly.

Gravy Products:

100 g dried mushrooms (best white), 2 onions

1 tbsp flour, 3 tbsp. l vegetable oil or butter

3 tbsp sour cream, salt, pepper.

Soak the mushrooms in cold water for 2-3 hours, wash, pour fresh water and for 25-30 minutes, cool, strain (if the broth is made from mushrooms, do not pour it) and cut into slices.

You can use different mushrooms, but it is advisable not to cook those species that you are little known. On the site grib-bludo.ru you can find a description of mushrooms with photos that will help you better get acquainted with the objects of "silent hunting".

Dice the onion and fry in vegetable oil or butter to a golden color, add and continue for 5-7 minutes. Salt, pepper, sprinkle with flour, fry for another 2-3 minutes and add sour cream. Stir thoroughly and pour the mushroom broth (if you do not use the broth, then pour cold boiled water). Pour gently, stirring thoroughly. If the broth is too small, then add cold boiled water. (Generally you need to use 500 ml of liquid). Bring to a boil and boil over low heat for 3-4 minutes.

Mushroom sauce from dried mushrooms is served with meat, cereals and potato dishes, with pasta. It’s not difficult to cook it. If you stocked up dried mushrooms in the fall, you can make a variety of delicious dishes with mushroom sauce every day. Mushrooms are a great source of protein.

Just keep in mind that this is quite heavy food. Nutritionists do not recommend frequent use of mushroom dishes for children under 7 years old and people with diseases of the liver, stomach, pancreas.

Essential Ingredients:   50-100 g of dried mushrooms (better more than less), 300 g of onions (these are 3 medium-sized onions), 2 tbsp. flour (wheat), 50-100 g of butter, water, salt, black pepper (optional). For the lean menu - we replace the butter with vegetable. Properly cooked mushrooms are easier to digest, so we strictly follow the recipe.

Rinse dry mushrooms, pour cold water (1-2 cups) and leave for 6 hours (you can overnight). Soaked mushrooms (along with water), transfer to a saucepan, add cold water (up to 1 l) and cook without salt until mushrooms are ready. Then remove the mushrooms with a slotted spoon from the broth, chop with a knife.

Peel the onions and finely chop finely, fry in vegetable (or butter) oil. When the onion becomes clear, add the prepared mushrooms. Fry mushrooms with onions until cooked.

Spasseruyte flour in butter until a brownish color. Without allowing the steaming to cool, add 3 cups of hot mushroom broth with continuous stirring. Cook, stirring, about 15 minutes. Then add mushrooms with onions, sour cream (as an option), salt, pepper (optional), mix and, as soon as it begins to boil, remove from heat. We give the mushroom sauce of dried mushrooms a little infuse and serve.

Mushroom sauce of dried mushrooms - culinary on food.ua

Wash the mushrooms, put in a bowl and pour cold water. Soak for 2-3 hours, wash, pour fresh water and cook for about 30 minutes. Cool, strain and cut the mushrooms into slices. At the same time, save the broth.

Peel, wash and chop onions in small cubes. Put in a pan with preheated butter and fry until golden brown. Add mushrooms and fry for another 7 minutes.

Season with salt and pepper. Sprinkle with flour, fry for about 3 minutes, add sour cream. Stir, pour in slowly 500 ml of mushroom broth, so that the desired consistency is obtained. Bring to a boil and cook over low heat for about 4 minutes.

In such gravy, chopped greens of dill and parsley can also be added.

Mushroom sauce of dried mushrooms is ready!

Dry mushroom sauce - recipe. sauce mushroom sauce with mushrooms second course sauce

100 g dried mushrooms, 2 tbsp. l flour, 2 tbsp. l butter, 3 small onions, vegetable oil, salt, fresh herbs, sour cream.

100 g dried mushrooms 2 tbsp. l flour2 tbsp. l butter 3 small onions, vegetable oil and salt, fresh greensmetana Soak washed mushrooms in cold water for 6 hours, then boil in the same water, do not salt. Fry flour in butter and dissolve in 3 cups mushroom broth (hot). Cook over low heat, stirring 15 minutes. Peel the onions, finely chop and fry, gradually adding chopped mushrooms. Put everything in the sauce, mix. Add a little sour cream and finely chopped greens, salt and boil. Serve the sauce for meat, pasta.

Recipe: dried mushroom and onion sauce - all recipes in Russia

Servings: 4

• 0.5 cups dried mushrooms
• 2 cups of water
• 1 tbsp. flour spoon
• 2 onions
• 50 g butter
• salt and pepper to taste

Cooking method

Preparation: 10min ›Preparation: 45min› + 2h for soaking ›Total time: 2h55min

1. Soak the mushrooms in 2 glasses of water for 2-3 hours and boil for 30 minutes. Strain the broth, chop the mushrooms.
2. Fry mushrooms with onions with a slice of butter.
3. On another dry frying pan, brown the flour (without butter), add a piece of butter (1 tbsp), grind. Dilute with mushroom broth (preferably hot), bring to a boil, stirring, salt. The broth should slightly thicken. Add mushrooms with onions, cook stirring over low heat for another 5-10 minutes.

Mushroom sauces go well with almost all dishes. Is it possible to refuse potato patties   with wild mushroom sauce or spaghetti with creamy mushroom sauce?

In addition to excellent taste, mushroom sauces are useful for our body. Dried mushrooms contain up to 30% protein, they also contain the fiber we need and many other useful substances and trace elements.

Mushroom sauce can be prepared from a variety of mushrooms, dried, canned and even pickled.

Mushroom Dried Mushroom Sauce

Ingredients:

• Dry mushrooms - 100 g,
• Onions (large) - 2 pcs.,
• Wheat flour - 2 tbsp. spoons
• Vegetable oil - 50-100 ml,
• Dill greens - 1 bunch,
• Sour cream - 100 g,
• Salt,
• Pepper.

Cooking:

Mushrooms   rinse in running water and soak in one liter of water for 3 hours. Then boil the mushrooms in the same water. Remove the mushrooms from the broth and chop randomly.

Chop onions finely and fry in a small amount of oil until soft. Add boiled mushrooms to the onion.

Slightly fry the flour in a dry frying pan until brown, add oil and mix well (you can fry the flour in oil), then dilute the flour with hot mushroom broth (for this you need 2-4 cups of broth). Cook over low heat until thickened. Add onions and mushrooms, sour cream, salt, pepper and finely chopped dill.

You can not add sour cream if you need to cook mushroom sauce without dairy products.

Mushroom Creamy Sauce

Ingredients:

• Champignons   - 500 g
• Fat cream - 300-500 ml,
• Onions - 1-2 pcs.,
• Parsley - 0.5 bunch,
• Ghee - 2 tbsp. spoons
• Salt,
• White pepper.

Cooking:

Fry chopped onion until soft, add chopped mushrooms, mix and cook for 10-15 minutes, during which time the moisture from the mushrooms should evaporate. Transfer mushrooms and onions into a blender bowl, add salt, pepper, cream (300 ml) and grind everything well. Pour the mass into a skillet or pan. At this point, you can add more salt, pepper to taste and cream to bring sauce   to the desired consistency. Warm up the mass a little, but do not cook. When serving, add chopped parsley.

Mushroom sauce with bell pepper

Ingredients:

• Champignons - 500 g
• Shallots - 2 pcs.,
• Bell pepper - 2 pcs.,
• Dry white wine - 250 ml,
• Basil (chopped) - 2-3 tbsp. spoons
• Salt,
• Ground red pepper,
• Rice oil.

Cooking:

Chop the shallots and fry in a small amount of rice oil for 3-5 minutes, add chopped mushrooms and bell pepper   (remove seeds beforehand). When moisture evaporates from the mushrooms, salt, pepper and add white wine. When the alcohol evaporates and the volume of liquid decreases slightly, add basil and turn off the heat.

Red mushroom sauce

Ingredients:

• Ceps (champignons) - 250 g,
• Onions - 1 pc.,
• Tomato paste - 100 g,
• Dry white wine - 50-100 ml,
• Ghee - 2 tbsp. spoons
• Salt,
• Pepper.

Cooking:

Peel and chop onions. Heat melted butter in a pan, put chopped onion, salt a little and simmer until cooked.

Cut the mushrooms into plates and add to the onion, simmer for 5-10 minutes. Add wine and cook over medium heat until the amount of liquid decreases. Add tomato paste diluted in a small amount of water, salt, pepper and boil lightly.

Tatyana CHEKRYGINA

Mushroom Expert: Edible vs Inedible

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Mushroom Sauce. mushroom sauce recipes. how to cook mushroom sauce - useful tips. secrets and mushroom recipes from experienced chefs. / recipes for dishes with photos simple, tasty, homemade, lean. recipes from meat, poultry, fish and mushrooms. recipes for appetizers and salads. recipes for cakes, pies and pies. / female opinion

Mushrooms are nutritious, rich in minerals, vitamins, and delicious, after all! And what is their aroma, especially dried. Therefore, they are often used in cooking - boil soups, fry, add to sauces. Mushroom sauces are very popular. Their popularity is explained by a specific, unlike anything aroma, piquant taste, accessibility and ease of preparation. He is able to revive and ennoble the most ordinary and ordinary dish. Pasta, potatoes, rice, with mushroom sauce turn into a holiday dish - bright, catchy and tasty, very tasty. Mushroom sauces are prepared with the addition of cream, cheese, sour cream, tomatoes. The thickener is most often flour. They are served with fish, meat, vegetables, potato patties, casseroles.

Mushroom Sauce - Preparation

To thicken the consistency, add flour to the sauce. In order for it to dissolve well in a liquid, it must first be calcined, i.e. fry in a dry pan. Additionally, the fried flour brings a pleasant nutty flavor to the sauce, rather than the paste like raw flour.

Mushroom sauce - the best recipes

Recipe 1: Dried Mushroom Sauce

Now and in the winter there is no problem in the mushroom store. But real mushroom pickers know that no artificially grown or oyster mushrooms can be compared in real aroma and taste with real forest mushrooms. Therefore, they always have in reserve a bundle of other fragrant forest fungi, and they can easily at any time prepare a hearty, thick, mushroom-like sauce, with garlic and sour cream. It can be screwed with meat and chicken, and simple boiled potatoes.

Ingredients: 15-20 g of dried mushrooms, mushroom broth (broth) - 0.2-0.4 l, parsley (greens), flour - 1 tables. l., salt, pepper, sour cream - 100g, 1-2 cloves of garlic.

Cooking method

Rinse mushrooms, pour boiling water. Leave overnight. Add to the saucepan where the mushrooms were soaked still water and boil there. Strain the water, but do not pour out, it will still be needed.

Heat a dry frying pan and sprinkle flour, fry it until it starts to change color, i.e. will become slightly creamy. Pour in the remaining water (mushroom broth), stirring vigorously, otherwise the lumps can spoil all the beauty, that is, a homogeneous consistency. Pour a glass or two of water to the desired density. When the sauce thickens, add mushrooms, sour cream, salt and pepper. Boil for four to five minutes, making a quiet fire. At the end, add chopped herbs and garlic, let it brew for a couple of minutes, and you can serve.

Recipe 2: Mushroom Sauce with Cream Cheese

This sauce just gushes with tastes - cheese, mushroom, and even a couple of tablespoons of wine are present. If there is no Sherry, any white fortified one will do. Well, or completely without it, although undesirable. A trifle, but contributes to the bouquet. Better if you find processed cheese for soup, it dissolves faster and never folds. In general, you can take any cheese.

Ingredients: mushrooms (champignons) - 0.6 kg, processed cheese - 1 pc. (200g), milk - 150 ml, 1 onion, salt, pepper, 2 tbsp. spoons of sherry (wine).

Cooking method

Chop the onion in half rings, mushrooms with arbitrary medium-sized slices, slices or slices and fry it all in oil. Pour in milk, add cream cheese. If it is soft, such as Amber, put in a spoon, if hard, finely grate. You can freeze slightly to make it easier to rub. Boil for about five minutes. The cheese should go without any lumps. Add salt, pepper and wine. Stir, bring to a boil and turn off. Everything is ready. You can sprinkle with a green beam. Tasty with meat, and cereals and pasta.

Examples of dishes with mushroom sauce

Recipe 1: Meatballs with Mushroom Sauce

It seems to be a simple dish, but tasty. It can be cooked for dinner, quick. Delicate meatballs, spicy mushroom sauce and the whole family well-fed and happy. If you don’t make friends with spices, limit yourself to black pepper.

Ingredients: minced meat - 0.6-0.7 kg, mushrooms (oyster mushrooms) - 0.3 kg, cream - 0.3 l, 3 onions, flour - 1 tbsp, l., a pinch of marjoram, cinnamon, white pepper.

Cooking method

In order not to waste time, turn on and heat the oven (200С).

Minced salt, mix with herbs, spices, roll meatballs and fry them to a crust over high heat.

Finely chop the onion and mushrooms and fry until soft. Add salt, flour, lightly fry, pour in the cream and simmer until the sauce thickens.

Put the meatballs in any fireproof dish, pour the sauce and bake for 15 minutes. Serve with a side dish - mashed potatoes, pasta.

Recipe 2: Meat with Mushroom Sauce

Meat, and even with mushroom sauce. This is a big application for a masterpiece dish. Dried mushrooms are specified in the recipe (for a greater flavor), if they are not, take fresh ones, 300-400 grams. This recipe deserves to be cooked at least once in order to try how incredibly delicious it is. Mushrooms are not cut into pieces, but are twisted in a meat grinder. If the mushrooms are fresh, as an option, you can grate it coarsely. Pork can be replaced with chicken breasts, but pork tastes better.

Ingredients: (pulp, tenderloin) - 0.7-0.8 kg, 2 eggs, salt - a teaspoon, pepper - 0.5 tsp, breadcrumbs. Sauce: dried mushrooms - 20g, a glass of water, butter - 20g (1 tablespoon), flour (1 tablespoon).

Cooking method

Cut the meat into long strips, about 10-15 centimeters long, 4-5 wide, 1.5 thick. It is clear that you don’t need to run with the ruler, it’s true, the approximate dimensions for a guide. Slightly beat off, do not need to flatten out much. If the flesh is tender, you can not beat off.

In a deep bowl, mix with salt, pepper and a quarter of a glass of water (1/4). Put the meat in this mixture, making sure that each piece is saturated with it. Leave to marinate for 2 hours.

Pour oil into the pan, generously, without stinting. The meat should be immersed in it at least a third. Bread in each piece of meat and fry until tender. To make it soft, it should be put in a dish, covered with a plate or a lid.

Grind the mushrooms in a meat grinder, add a glass of water and cook for ten minutes. Pour in the egg fluid where the meat was pickled.

Anneal the flour in a dry frying pan until it becomes dark golden. Mix it with mushroom sauce, not forgetting to mix intensively. Add butter, salt. Give a minute or two to boil. Serve with meat. Garnish - rice, potatoes, pasta.

To sour cream does not curl in a hot sauce, add some milk to it.

When reheated, the sauces lose their taste, so it is recommended to cook them at once.

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Volynsky dried mushroom sauce - recipe

Dried mushrooms pour boiling water and leave overnight.

Boil mushrooms in plenty of water. Leave the water for the sauce! Mushrooms cut.

Fry flour, stirring constantly.

Gradually introduce mushroom water, intensively stirring the sauce.

The density of the sauce (to your taste) will depend on the amount of water, so I give such a “gap” of 200-400 ml.

Add sour cream and mushrooms to the sauce, salt and pepper. Cook for 3-5 minutes over low heat.

Add greens and crushed garlic. Leave for 1-2 minutes.

You can serve!

To cartoplers, for example: http://www.povarenok.ru/recipes/show/55236/