Champignon mushroom gravy lean. Secrets of cooking lean mushroom sauce

Lenten nutrition means eating only plant foods. A healthy diet is recommended by many doctors for disease prevention, weight loss and body cleansing.

During fasting and diets, dishes are prepared from vegetables, mushrooms, cereals, legumes, nuts and fruits. Soy products are useful: beans, milk, tofu cheese. They are an important source of proteins, carbohydrates, vitamins and trace elements.

Mushroom sauce can be prepared from fresh, dried, frozen mushrooms: oyster mushrooms, champignons, shiitake, mushrooms. Mushrooms contain useful proteins, vitamins and extractives that give mushroom dishes special taste and aroma.

Lean mushroom sauce is suitable for dishes from soy products, boiled potatoes, lean cabbage zrazy and potato dumplings.

Serve the finished dish in portioned gravy boats, sprinkled with chopped herbs. Cooking time - 40-45 minutes.

Ingredients:

• fresh mushrooms - 200 gr;
• vegetable oil - 50 gr;
• flour - 1 tbsp;
• onion - 1 pc;
• water or vegetable broth - 1 cup;
• salt - 0.5 tsp;
• spices: coriander, curry, marjoram, ground black pepper - 0.5-1 tbsp;
• soy sauce with the aroma of mushrooms - 1-2 tsp;
• greens - 1-2 branches.

Cooking:

1. Rinse the mushrooms, cut into medium slices, cover with water. Bring to a boil, add soy sauce, sprinkle with spices, salt to taste and simmer in a saucepan over medium heat for 15 minutes, stirring occasionally.
2. Heat the vegetable oil in a deep frying pan and fry the chopped onion in it.
3. Separately, in a clean frying pan, heat the flour, stirring, until a moderate beige color.
4. Combine the finished flour with onions, mix, send mushrooms with broth to the roaster for 5 minutes. Adjust the consistency of the sauce by adding water or vegetable broth.
5. Cool the mushrooms with gravy, transfer to the bowl of a food processor and grind until a puree. You can beat with a blender.

Bean sauce can replace mayonnaise and enter your diet, as its taste is rich and savory. Dishes made from legumes are rich in vegetable protein and fiber.

Ingredients:

• fresh beans - 1 cup;
• sunflower oil- 60 gr;
• water or vegetable broth- 0.5 cups;
• soy sauce - 1-2 tbsp;
• ready-made mustard - 1-2 tbsp;
• garlic - 1 clove;
• lemon juice- 1 tbsp.

Cooking:

1. Pour beans with cold water and soak for 12 hours. Cook for 2 hours until tender, cool.
2. Put the boiled beans in the bowl of a blender or food processor, add sunflower oil, water or broth and mix at medium speed.
3. Pour soy sauce, lemon juice into the mass, put mustard, chopped garlic and beat until light in color.

Lenten sauce "Bechamel"

The classic Bechamel sauce is prepared on butter and flour, with the addition of milk, and for fasting and dieters, a lean option is suitable.

Roasted flour gives the dish a thick texture and a slight nutty flavor.

Take lean Bechamel as a basis and add your favorite vegetables, roots and mushrooms to it, and from berries or dried fruits. By excluding onions, salt and spices, you can get a wonderful sweet sauce to lean pancakes and pancakes.

Ingredients:

• wheat flour - 50 gr;
• soy milk or vegetable broth - 200-250 ml;
• onion - 1 pc;
• dried cloves - 3-5 pcs;
• a set of spices for vegetables - 0.5 tbsp;
• soy sauce with garlic - 1-2 tbsp;
• parsley, dill - 1 branch each.

Cooking:

1. Fry the flour in a heated pan until light golden brown.
2. Add soy milk to the flour, breaking up lumps with a whisk, boil the mixture for 5 minutes and transfer to a water bath.
3. Chop the onion and put in boiling milk, add cloves, spices, pour in soy sauce and cook, stirring, for 10-15 minutes.
4. Strain the finished Bechamel through a sieve. Sprinkle with chopped herbs before serving.

Lean tomato sauce

Tomato sauce is prepared from mashed canned or fresh tomatoes, use tomato puree and pasta. You can add eggplant to it. green pea, mushrooms.

Recipe mushroom soup porcini mushrooms with pasta

Mushroom soup is one of the most delicious and healthy first courses, and it is easily absorbed by the body. Soups are cooked on various broths: vegetable, meat or just water, using fresh, pickled, dried and frozen mushrooms. There is an interesting variety of mushroom soup with the addition of pasta.

Lean mushroom sauce is low in calories. It goes well with potato cutlets, it can be poured over pasta. If you flavor buckwheat, rice with a similar sauce, the cereal dish will become juicy and even tastier.

Necessary:

250 gr fresh champignons;
1 large onion;
1 mushroom bouillon cube;
pepper, salt - to taste;
40 gr of vegetable oil;
1 liter of water;
2 tbsp. spoons wheat flour.

How to cook:

First, prepare the onion, for this, peel it, rinse it, cut it into small cubes.

Pour half the norm of oil into the pan, warm it up, put the prepared onion pieces. Fry the onion until a delicious golden brown. In parallel, prepare the champignons: wash and cut lengthwise into thin beautiful plates.

When the onion has acquired the desired shade, put it in a bowl.


Add the rest of the vegetable oil to the pan, heat it, put the mushrooms. Fry them for 15-20 minutes.

Now pour water into the pan, let it boil, put the crumbled bouillon cube.


If you want the gravy to be all natural, replace it with a pinch of salt and dried chopped dill and/or parsley.

Simmer the sauce with the lid closed for 10 minutes.


In the meantime, pour the flour into a bowl or glass, add 50 grams of water, mix.


Pour the thickener into the pan, stirring it quickly, thanks to the flour, the gravy will thicken before your eyes.

If the sauce needs more salt, do so, add pepper to taste.

After that, put the onion in the pan, boil the sauce for 5 minutes, stirring constantly.


Now you can put it on top of a dish of steaming spaghetti or crumbly rice.


To potato cutlets gravy is served in a gravy boat or directly poured over them when serving in portioned plates.

Recipe mushroom sauce with sour cream

Sour cream goes well with mushrooms, it's not for nothing that these two ingredients are often included in the same dish, including the next gravy.

Necessary:

300 gr fresh mushrooms;
1 head of onion;
3 art. tablespoons of vegetable oil;
3 art. spoons of sour cream;
1 st. a spoonful of wheat flour;
250 gr of broth;
dry herbs, salt, pepper - to taste.

How to cook:

If you have forest mushrooms, for example, porcini mushrooms, after sorting them, wash them, cut them into pieces 3x2 cm, small ones can be left as a whole. Boil forest gifts in boiling water for 35-40 minutes, drain in a colander.

In the meantime, fry the onion, as in the previous recipe, transfer it to a bowl.


In the same pan, put the boiled Forest mushrooms or fresh champignons, shredded plates.


Fry for 15 minutes, stirring.


Pour in the broth, add spices, simmer for 5 minutes.


Loose flour in 40 gr cold water, pour, stirring, into the sauce.


When it boils, put sour cream and let the sauce simmer over low heat for another 5 minutes, after which it is ready.

For information on how to cook Pozharsky cutlets with mushroom sauce, see the story:

Enjoy your meal!

Mushrooms are one of the products that can be found on both lean and fast meals. By themselves, they have practically no taste, but in combination with other products they give delicious dish. Mushroom gravy has been used for centuries as an addition to simple everyday foods. Depending on the additional ingredients, it can decorate meat, fish, vegetable or cereal dishes.

List of recipes in the article:

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Lean mushroom gravy

Ingredients:

• mushrooms - 500 g
• onion - 1 pc.
• carrots - 1 pc.
• flour - 2 tbsp.
• tomato paste or Krasnodar sauce
• vegetable oil
• ground black pepper and allspice
• Bay leaf

Preparing this sauce is very easy. Cut pre-washed mushrooms into small pieces. You can use frozen mushrooms, then it is not necessary to wash them. Next, place the mushrooms in a deep frying pan and simmer in vegetable oil for 10 minutes. Frozen ones can be put together with pieces of ice, but then you will need to simmer until most of the water has evaporated. At this time, peel the carrots and onions. Grate the carrots, finely chop the onion. Mix vegetables with mushrooms and simmer for about 5 minutes.

If you use fresh purchased or forest mushrooms, they must first be boiled in water. Attention: unknown fungi can be a health hazard!

Prepare the sauce. To do this, in a separate bowl, fry the flour in vegetable oil. Then pour it with water and rub it well to get a uniform consistency. Add flour sauce to mushrooms with vegetables, add a little boiling water and mix. The amount of water depends on the expected density of the gravy. Next, you need to add tomato paste to the pan, so that the sauce takes on a pleasant orange hue. Add spices, boil for about 6 minutes over low heat and that's it, tomato mushroom sauce is ready.

Mushroom sauce with sour cream

Ingredients:

• mushrooms - 500 g
• sour cream - 1 tbsp
• onions - 2-3 pcs.
• garlic - 2-3 cloves
• flour - 2 tbsp. l.
• vegetable oil
• pepper

This homemade gravy made from fresh or frozen mushrooms is good not only for side dishes, but also for meat, such as kebabs. Prepare mushrooms and cut into small pieces. Honey mushrooms can be left as is. Fry the peeled and finely chopped onion in vegetable oil until golden brown. Add the mushrooms and simmer for about 10-15 minutes, until the water has evaporated and the mushrooms begin to brown. Put sour cream in a frying pan, salt, pepper the dish and bring it to a boil. To give the gravy the desired density, you can use a small sieve to evenly distribute a little flour and mix thoroughly. If necessary, dilute the gravy with water. 5 minutes before cooking, add chopped garlic, mix all the ingredients well and turn off the heat. Let the gravy brew a little and soak in the aromas of spices.

This gravy will be especially tasty from fragrant forest mushrooms. tomato paste can be added as desired, but make sure that the gravy does not turn out with excessive sourness

You rarely meet people who voluntarily refuse tasty and healthy food. Statistics show that 40% of the total population become convinced vegetarians. The other 20% are on various diets. The reasons for limiting your diet are varied: for some, this is a great way to lose weight, lose harmful kilograms; others save their health. In any case, a diet is a very difficult process, which not every person can endure. The reason lies in the monotonous, often tasteless menu. How to help this category of the population? There is only one way out - to diversify the diet, to choose dishes that will suit both nutritionists and patients. Mushrooms belong to this group. It is the gifts of the forest that are an inexhaustible storehouse of potassium, magnesium, trace elements. Lean mushroom sauce will improve the taste of any diet food In addition, in terms of nutritional value, mushrooms are not much inferior to meat. Millet porridge, bran, beans or beans will instantly change their taste with mushroom gravy. With mushrooms, you can safely observe fasting days, maintaining the right balance of useful trace elements and vitamins. Several recipes for a simple dressing should be in the cookbook of every housewife, which means we take a pen ...

Miracle of champignons

Champignons are considered the most common mushrooms, they are grown in greenhouse conditions, which means they are available all year round. The price also allows you to safely buy them without causing a lot of damage to the budget. will delight not only vegetarians, but also avid meat-eaters with pleasure. The recipe is simple:

1. Mushrooms should be thoroughly washed, peeled, put on a hot frying pan, dried, constantly stirring them with a wooden spatula.
2. When all the liquid has evaporated, add a few tablespoons of vegetable oil, salt liberally, fry until golden brown.
3. Separately, fry a few onions, a couple of young carrots.
4. Connect fillings.
5. In a separate pan, fry a ladle of sifted wheat flour. The base of the future sauce should acquire a creamy hue.
6. Carefully pour a glass into the flour mass warm water, mix, achieve a homogeneous consistency, bring to a boil.
7. The sauce should be flavored with spices: dill, salt, garlic, cumin, nutmeg.
8. Combine all dressings, boil for a few more minutes, sprinkle with fresh parsley.

The secrets of a delicious lean mushroom gravy lie in the flour base. Flour must be sifted from excess debris. Potato or corn flour not sieved. Of the spices, preference should be given to nutmeg, it is this spice that allows you to preserve the mushroom taste of the gravy.

Dried mushroom dressing

If someone has a bunch of dried gifts of the forest hanging in their pantries, then one can only kindly envy the thrifty owner. If there is no such wealth, but you really want to treat yourself to real forest mushrooms, then the way out is to pack a dried product. Dry assorted lean mushroom sauce will delight you with its forest aroma and spicy taste. The recipe is also quite simple:

• pour dry mushrooms with boiled water, leave to rest for several hours;
• squeeze the mushrooms well, fry in a hot frying pan in the company of onions, carrots, sweet peppers. The latter is placed at will;
• flour is fried in a small container until dark cream color. Pour a few tablespoons of fragrant vegetable oil, mix quickly, remove from heat, cool. This procedure MUST be repeated several times. Vegetable oil acts as a natural thickener. The result will be a thick, saturated mass. It should be diluted with water in which the mushrooms were soaked, mixed, boiled with spices;
• pour the vegetable mix with a delicate flour sauce, it is not necessary to cook, sprinkle with herbs.

If the flour sauce turned out to be too liquid, it should be filtered through a fine sieve or cheesecloth. You will get a rich mushroom gravy that can be crushed with a blender, turning it into an exquisite mousse, perfect for vegetable meatballs. The prepared mixture acquires a completely different taste if it is infused for several hours in a cool place, which means that you should slightly reduce your appetite.

Hotels from Santa Claus

Freezers of supermarkets abound with frozen semi-finished products, including frozen mushrooms. Many people ignore such a product, because they do not know how to properly cook these mushrooms. How to make a delicious mushroom sauce from frozen mushrooms, while maintaining a delicate aroma and unusual taste? We diversify the recipe with a small detail - tomatoes. This will not spoil the lean dressing in any way.

First you need to get rid of the frost chamber, you should put the mushrooms in a warm frying pan and gradually evaporate excess moisture over low heat. Then carefully fry the mushrooms until dark. Onions are fried in the company of peeled tomatoes, it should turn out vegetable puree. Flour gravy takes a little longer to cook. First, the flour is brought to a golden color, then mixed with vegetable oil. A few tablespoons of purified salted water dilute the thick sauce, and then the tomato mass is carefully added, everything is thoroughly mixed, simmered for 2-3 minutes under the lid. Mushrooms are sent to the resulting sauce, mixed, sprinkled with nutmeg, pepper, cumin.

In winter and spring, I really want fresh mushrooms. Now you can buy them in the store. So I bought royal champignons. These are very fragrant, with a characteristic taste of mushrooms. They were frozen by me. Now I want to make a lean gravy out of them, which can be eaten with different side dishes. It's very tasty and tender dish unforgettable taste.

Royal champignons are brown in color. These mushrooms are larger in size than the usual white champignons. I defrost and wash them.
To wash the mushrooms from the ground and debris, they are kept in water for a minimum time. So they do not have time to feed on excess fluid that we do not need.

Then I cut the mushrooms into thin slices.

I pour into the saucepan olive oil and let it heat up over medium heat.

I spread the mushrooms in a saucepan and fry them for ten minutes, stirring gently.

While the mushrooms are fried, I will prepare the sauce for them.
To do this, take a couple of spoons with a slide lean mayonnaise and put it in a bowl.

Add black to mayonnaise ground pepper taste. I don't like too spicy.

I add dried dill, about half a teaspoon.

I also add dried parsley.
I put dried herbs, as fresh ones are not suitable for this dish.

I pour in a third of a glass of water and change my mind.
The water must be cold so that the mayonnaise does not curdle.

Then I add a spoonful of flour and mix the contents thoroughly so that there are no lumps.

I add another half cup of cold water. I stir the filling.

I peel one large onion from the husk and cut into thin quarter rings.

I add the onion to the mushrooms in a saucepan and fry for another ten minutes, stirring occasionally. I don't fry onions.

Pour the sauce into the saucepan and stir. I give it to boil and stew over low heat for 7-10 minutes.

A couple of minutes before the end of cooking, salt it to taste.

The gravy is smooth, of good density, fragrant, tender, with an amazing taste.

The color of the gravy is creamy, mushrooms and onions keep their shape well.

I serve mushroom gravy with boiled rice. This is a great combination of both color and taste.

Wish you Bon appetit, Dear friends! Dinner Angel!

Time for preparing: PT00H30M 30 min.