Mushrooms were very famous a lot of centuries ago and they were gathered in deep forests in ancient times by Slavic people. In our times the simple mushroom gravy is very popular addition to the main dish, it is excellent with varenyky, plyatsky (pancakes), crops, meat, fish and vegetables
- The onion must be medium-sized or as You like
- Garlic we take 5 cloves or as You like
- Add 2 bay leaves or more as You like and don't forget to throw them away when the dish is ready
- The gravy is very good with only sour cream but for thickening you can add 2-3 tbsp. flour or 2-3 tbsp. starch for flavour.
- You can add 2 tbsp. more sour cream to the ready dish.
- For this gravy can be used different mushrooms, such as white, yellow boletus, chanterelles, russule
- From the finished gravy take out bay leaf and throw away.
- Carefully choose mushrooms, avoiding strangers and poisonous.
- Mushroom gravy is very well suited to vegetables, pancakes, dumplings, porridge, knydli
- mushrooms - 600 g
- sour cream - 250 g
- oil - 50 ml
- onion - 1
- garlic - 5
- bay leaf - 2
- green dill - to taste
- salt - to taste
- ground black pepper - to taste
- green onion - to taste
1. Mushrooms thoroughly wash, clean, cut into small pieces. Onion cut into cubes, fry in oil in a skillet until it is golden, add the dill stalks cut into big sizes. Add the mushrooms, bay leaf, reduce heat to low, cover with lid and simmer 30 minutes, stirring occasionally mushrooms.
2. Mash garlic, cut dill and onion.
3. In a skillet add mushrooms parsley, mashed garlic, sour cream, salt, pepper, thoroughly stir.