Vegetarianism, whatever bad they say, is widespread almost everywhere. It became especially relevant with the development of the world-famous organization called Greenpeace. People differently motivate their refusal of meat, but all vegetarians agree on one thing: its use, at least, should be limited. And it’s better to refuse completely.
A kitchen without meat dishes is by no means tasteless; moreover, with skillful cooking, it will also be nutritious. Recipes such as fruit salad, mushroom sauce, cheese sauce, milkshake and many others can perfectly complement the table, and most dishes do well without meat and even fish.
Interestingly, in his favor of meat, his zealous supporters can give only one objective argument, which is the presence of a large amount of protein in meat products. Nevertheless, if you have a desire to refuse to use them, but you doubt for the above reason, there is good news for you: protein is also found in other products. It is abundantly represented in legumes, as well as in nuts and mushrooms. And if legumes are not in great demand, and not many dishes can be cooked from nuts, then mushrooms are just the opposite in these features.
Mushrooms love almost everything. And how many of them can be created! There are many recipes, but today we will focus on such a pleasant addition to many dishes, like mushroom gravy. It is very interesting to taste and is suitable not only for vegetarians - even the most picky gourmets will like it. Gravy can be used everywhere, to any dishes where sauce is required; it will give a special taste to ordinary buckwheat, pasta, spaghetti and even potatoes. In short, you can use such an ingredient in all cases where meat sauce is usually prepared.
Mushroom sauce is made differently. One of the universal methods is the following recipe. Take 200 g of boletus (they are also porcini mushrooms), sour cream - a couple of tablespoons, cream - 100 g, a tablespoon of flour, 2 onions, sunflower oil. Also prepare salt and any greens, the one you usually add.
Rinse the mushrooms thoroughly, cut into small pieces. Pour 4 tablespoons of tablespoon oil into the pan and heat it until it becomes hot, after which we pour our mushrooms there. You need to fry them on medium heat for 30-40 minutes, a guideline is their readiness. If you do not want to stand for a long time in the pan and mix them, you can pre-boil the mushrooms (bring to a boil and cook for half a minute) and only then put in the pan. In this case, the mushrooms will fry much faster.
And while they are fried, we will just have time to peel the onions and cut them. When the mushrooms remain ready for about 10-15 minutes, you can toss in the pan and onions.
In a separate cup, mix all the other ingredients except the greens - if you plan to add it, then this is done at the very end. Mixing thoroughly, pour the entire resulting mass into a frying pan. Now our mushroom sauce only needs to boil, and you can immediately turn it off. It’s even necessary, otherwise it may turn out to be too thick. If you think that greens are needed, now it can be added.
That mushroom sauce, the recipe of which was described above, goes well with any side dish. For this, she was called "universal." Unfortunately, such delicious porcini mushrooms are not so often found on sale, and even in the forest they are snapped up, and besides, they do not grow everywhere. But champignons can be found in almost any grocery store and at an affordable price. We use them for the next recipe.
Champignon mushroom sauce
Take champignons - 200 grams, vegetable oil, salt and Knorr or Maggi seasoning, or something similar. Still need 3 tablespoons of flour and a glass of milk. Grind the mushrooms, salt and pour into a pan, cook similarly to the previous recipe. When they are well cooked, add the flour, grind it, reduce the heat. Then slowly, stirring, pour the milk. Stir until smooth and you can turn it off - done!