Mushroom gravy
Grandma's recipe. There are many recipes of mushroom sauces and gravy, but my grandmother always used for gravy, dried mushrooms, because they are more flavorful. And made gravy on the basis of this homemade tomato paste. This versatile sauce, perfect for meatballs, meat and any side dish!! Cook regularly and not get bored!


  • Tomato

    250 g

  • Onion

    0.5 piece

  • Garlic

    0.5 tooth

  • Bay leaf

    1 piece

  • Allspice

  • Salt

  • Mushrooms

    10 g

  • Water

    160 g

  • Milk

    50 g

  • Mushrooms

    2 piece

  • Flour

    1.5 Tbsp


Dried mushrooms soaked in advance, pour water and leave in the dish for an hour; the water, which will be dark, not pour, the mushrooms cut into smaller pieces. Them sprinkle with salt and pepper and leave on a plate. Put stew tomatoes. In a saucepan pour the water into 2 cm, bring to the boil, put the tomatoes and stew for 15 minutes under closed lid on low heat. At this time, still, to mushrooms often fall on the tooth, clean two button mushrooms, cut into pieces 1.5x1.5 cm, peel, cut onions.
Mushrooms and onions fry in vegetable oil until Golden brown. Salt, pepper, add chopped garlic. While fried, wipe the tomatoes through a sieve, the resulting tomato paste. Well, initially we use tomato paste from a can. I prefer to do myself. Never know what's in the jars are sealed. In grilled onions and mushrooms, gradually add the flour and mix thoroughly. Pour the dark water in which the softened dried mushrooms, along with mushrooms, stir, add the tomato paste, remove the heat to low, cover and wait until comes to a boil. 10 minutes should stew.
Add the milk and Bay leaf. Let it sit on low heat under closed lid for 10 minutes it needs more salt, poperchit READY!! Serve with fresh greens.
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