Mushroom gravy
Mushroom gravy is a traditional sauce on the Christmas table. It is served with dumplings, stuffed cabbage (holubtsy) and other main dishes.
Mushroom season in Transcarpathia lasts all year round. Mushrooms are dried or frozen to later prepare delicious meals. Almost any mushroom is suitable for watering, and, of course, the taste and color of the dish will depend on their choice. Watering from dried white mushrooms tastes best.
Ingredients
- white dried mushrooms — 100 grams;
- 4-5 onions;
- flour — 2 tablespoons;
- bay leaf, allspice peas, black pepper, salt — to taste.
The cooking process
- Dried white mushrooms should be thoroughly rinsed under tap water. Then soak them for a few hours or overnight.
- Cook the prepared mushrooms for 1 hour.
- Meanwhile, peel the onion and cut it into small cubes. Put the onion in the pan and stew until translucent.
- When the mushrooms are ready, chop them and place in a pan with onions. Then, pour the water in which the mushrooms were cooked. Add spices. Cook the mixture for 20 minutes.
- Pour flour into a dry preheated pan. Stirring constantly, bring it to a yellowish—cream color. Add a few tablespoons of broth and stir the mixture thoroughly to break up lumps.
- Add the flour mixture to the mushrooms, mix thoroughly. Cook the soup for another 15—20 minutes, until it acquires the consistency of a thick sauce. If necessary, you can add water or fried flour to adjust the density of the gravy.
