Mushrooms were very famous a lot of centuries ago and they were gathered in deep forests in ancient times by Slavic people. In traditional Ukrainian recipes different types of mushrooms are widely used in cooking different ethnic dishes, especially delicious borshch and soups, main courses and side dishes, gravies and sauces. Mushroom gravy from Etnocook is flavorful, healthy and tasty. The ethnic recipe has simple ingredients and takes a little time to cook.
In our times the simple mushroom gravy is a very popular addition to the main dish, it is excellent with varenyky, plyatsky (pancakes), crops, meat, and vegetables. Actually creamy Mushroom sauce can be served with everything.
Creamy delicious mushroom sauce from Etnocook is perfect with Cheese dumplings (Halushky), Cabbage Halushky (dumplings without filling), Pearl barley with cottage cheese, Ukrainian Varenyky with sauerkraut filling, Varenyky with cheese and vegetables filling (steamed), Varenyky (Pyrohy), Knydli, Teterya
- 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
Mix of different wild growing mushrooms such as white, yellow boletus, chanterelles, russule
- sour cream - 250 g
Sour cream is a dairy product obtained by fermenting a regular cream with certain kinds of lactic acid bacteria
- oil - 50 ml
- onion - 1
- garlic - 5
- bay leaf - 2 (to taste)
Bay leaf (plural bay leaves) refers to the aromatic leaves of several plants used in cooking.
- green dill - to taste
- salt - to taste
Salt is a mineral substance composed primarily of sodium chloride (NaCl)
Salt is present in most foods, but in naturally occurring foodstuffs such as meats, vegetables and fruit, it is present in very small quantities. It is often added to processed foods to make their flavour more appealing and is also present at higher levels in preserved foods.
In many East Asian cultures, salt is not traditionally used as a condiment.In its place, condiments such as soy sauce, fish sauce and oyster sauce tend to have a high sodium content and fill a similar role to table salt in western cultures. They are most often used for cooking rather than as table condiments.
Table salt is made up of just under 40% sodium by weight, so a 6 g serving (1 teaspoon) contains about 2,300 mg of sodium.
Sodium serves a useful purpose in the human body: it helps nerves and muscles to function correctly, and it is one of the factors involved in the autoregulation of water content (fluid balance). Most of the sodium in the Western diet comes from salt
Too much sodium is bad for health, and health organizations generally recommend that people reduce their dietary intake of salt. High salt intake is associated with a significantly greater risk of stroke and total cardiovascular disease in susceptible people. In adults and children with no acute illness, a decrease in the intake of sodium from the typical high levels reduces blood pressure and provides a health benefit, and a low salt diet results in an even greater improvement in blood pressure in those with hypertension than in those without. A reduction in salt intake of 5 g per day has been found to be associated with a 23% reduction in the rate of stroke and a 17% reduction in the rate of total cardiovascular disease. The World Health Organization recommends that all adults should consume less than 2,000 mg of sodium (5 g of salt) per day. A 2013 report from the Institute of Medicine states that there is insufficient evidence to show that there is any additional benefit in lowering sodium intake to less than 2,300 mg per day.
- ground black pepper - to taste
- green onion - to taste
1. Prepare all ingredients
Mushrooms thoroughly wash, clean, cut into small pieces. Put mushrooms in boiling water, bay leaf, reduce heat to low, cover with lid and cook 20 minutes (depends on type of mushrooms).
2. Cut garlic, dill, onion
Mash garlic, cut dill and onion.
In a frying pan add onions and stew them for 5 minutes on little heating. Then add mushrooms, parsley, mashed garlic, bay leaf to taste (1-2 dried leaves) mix and cook under the closed cover ~15-20 minutes.
4.Add sour cream
Add sour cream, green dill, salt and pepper to taste, mix
5. Serve Mushroom gravy