Vegetarian Gravy with Mushrooms

Flavored gravy dish will get a rich taste.

High recipe ingredients used in this recipe. minds – the fifth taste after sweet, sour, salty and bitter – to create a super appetizing sauce for vegetarians.

Nutrition value of one serving: (total 6) Calories 70, total fat 3 g., saturated fats g., proteins 1 g., carbohydrates 8 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with friends: Time: 1 hour. 45 minutes Difficulty: easy Servings: 6 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

• 30 gr dried shiitake mushrooms
• 1 medium onion, cut into 3 parts
• 2 stalks of celery, coarsely chopped
• 1 medium carrot, coarsely chopped
• 3 cloves of chopped garlic
• 1 tsp vegetable oil
• 6 sprigs of thyme
• 2 sun-dried tomatoes
• 2 tbsp. l low salt soy sauce
• 1 bay leaf
• 4 tbsp. l (60 gr.) Unsalted butter
• 6 sage leaves
• 1/3 Art. wheat flour
• 1/4 Art. chopped parsley

Recipes with similar ingredients: shiitake mushrooms, sun-dried tomatoes, soy sauce, celery, carrots, onions, garlic, thyme, bay leaf, sage, parsley

Recipe preparation:

1. Place the wire rack in the upper half of the oven and preheat to 230 ° C. On a baking sheet, mix onions, celery, carrots and garlic with oil and 1 tsp. salt. Bake until the vegetables are charred in some places, from 25 to 30 minutes.
2. In a medium saucepan, mix baked vegetables, 1 tbsp. water mushrooms thyme, sun-dried tomatoes, soy sauce, bay leaf and 1 tsp. salt and simmer over moderately high heat. Cook periodically stirring until most of the liquid is boiled out, 8 to 10 min Add 6 tbsp. water and 1/2 tsp salt and bring to a boil. Reduce heat to medium and simmer until liquid is reduced. about a third, about 45 minutes
3. Pass the mixture through a sieve using the back of a spoon squeeze out all the liquid from the solid particles (it should turn out about 4 Art. vegetable broth). If you don’t use it right away, let the broth cool to room temperature, then store in refrigerator for up to 3 days or in the freezer for up to 1 month.
4. To cook the gravy, lightly heat the vegetable stock in medium pan if refrigerated. Melt the butter in a saucepan over medium heat. Add the sage leaves and fry, stirring in within 30 sec .; put on a plate. Add flour to the stewpan and stir fry until slightly golden, about 2 min Pour in the warm broth slowly and boil until thick from 8 to 10 min. Cut roasted sage, mix it with vegetarian gravy with parsley, pepper to taste. Output: 2.5 Art.