Mushroom sauce - 10 recipes with step-by-step photos

After all, this delicious dish can be prepared in less than half an hour. Usually mushroom gravy is served along with some kind of side dish. The most successful options are boiled or fried potatoes, pasta, rice or stew. In this article we will look at the best recipes for champignon sauce, as well as several options for preparing a side dish for mushroom gravy. In the first case, you get a ready-made sauce that you can use at your discretion. And in the second case, you get a ready-made, complete dish that can be served for lunch or dinner. Let's find out how to make champignon sauce with your own hands quickly and tasty.

How to make a delicious creamy mushroom sauce?

For the sauce, you can use cream that is not too heavy, but then you need to evaporate the liquid a little longer so that the sauce acquires the desired consistency. This sauce will ideally complement pasta, as well as boiled or fried dumplings.

Cooking time: 20 min.

Cooking time: 5 min.

Servings – 4.

Ingredients:

Cream (10%) – 300 ml.
Champignons – 150 gr.
Onions – 1 pc.
Butter – 50 gr.
Vegetable oil – 3 tbsp.
Wheat flour – 1 tbsp.
Salt – 0.25 tsp.
Ground black pepper – 1 pinch.

Cooking process:

1. Washed and dried mushrooms are cut into cubes as small as possible.

2. In a frying pan in heated vegetable oil, fry the champignon pieces for 3-4 minutes.

3. By analogy with mushrooms, chop the onion and add it to the pan. The onion should be browned.

4. Melt butter in a saucepan, then add flour and stir vigorously with a spatula. Stirring continuously, pour in the cream and cook the sauce until it becomes smooth and thick, which may take up to 4 minutes.

5. Pour the sauce over the mushrooms, adjust to taste with salt and pepper and cook for about another minute. Bon appetit!

Report a bug

How to select and prepare ingredients

The universal taste of champignons gives way to the brightness of the taste of wild mushrooms. However, these mushrooms are always available, fresh and loved by everyone without exception. If the champignons have not darkened during storage, there is no need to clean them; rinsing them with cold water and removing excess moisture will be enough. If their appearance is questionable, remove all stains, scrape off the brown parts of the caps and renew the sections.

It is not recommended to save on the price and quality of dairy products for sauce . The higher their fat content and the brighter their creamy taste, the tastier the finished sauce will be. Make sure that the products are natural - the list of flavors, emulsifiers, thickeners and vegetable fats should not be present on the packaging in the product characteristics. Choose hard and dry bulbs and heads of garlic, exclude those with dark spots or a damp smell.

Did you know? The first ketchup was brought from the colonies of Malaysia in the 17th century. English, and it consisted of pieces of marinated fish with spices. In Britain, the ingredients were replaced with mushrooms, and only in the 19th century. it contains American tomatoes.

It is preferable to use spaghetti made from durum wheat, this will prevent them from boiling into porridge. Any cheese, hard or soft, is suitable for the sauce. The main requirement is the ability to melt when heated without curdling.

Step-by-step recipe for making mushroom sauce with sour cream

Mushroom sauce based on sour cream is a universal dish, easy to prepare and complements various side dishes well, including pasta, buckwheat porridge or potatoes in all sorts of dishes made from it. An important secret: the fattier the sour cream, the tastier the sauce will be.

Cooking time: 30 min.

Cooking time: 5 min.

Servings – 4.

Ingredients:

Champignons – 200 gr.
Onions – 1 pc.
Sour cream – 150 gr.
Greens - to taste.
Salt - to taste.
Vegetable oil - for frying.

Cooking process:

1. Chop the mushrooms as finely as possible, and chop the onion in the same way.

2. Prepared ingredients are cooked with the addition of oil under the lid for 15 minutes.

3. Then add sour cream and salt the sauce, continuing to simmer for about 7 minutes.

4. The greens are chopped and the sauce is allowed to cool slightly.

5. Combine everything together into a homogeneous mass using a blender. The sauce can be served either cold or hot.

Report a bug

On cream

This mushroom sauce differs from others in taste due to its characteristic creamy taste and amazing aroma. It can be served with boiled potatoes, rice, buckwheat, etc.

Ingredients:

mushrooms – 700 gr;
onions – 2 pcs.;
olives – 50 gr;
parsley – 1 bunch;

hard cheese – 170 gr;
heavy cream – 650 ml;
butter – 130 g;
salt, Italian herbs, paprika.

Preparation:

It is better to use champignons for this sauce, but you can use any other mushrooms, including wild mushrooms. In the latter case, the sauce will be even more aromatic and appetizing. Wash them, peel them if necessary and cut into slices.
The peeled onion should be chopped into small pieces.
Grate the cheese. You can use any cheese, but Parmesan will add a special flavor to the dish.
Cut the olives into rings. You don't have to add them if you don't like them.
Wash the parsley and chop it.
Melt the butter in a saucepan and fry the onion in it.
Add chopped mushrooms, season with salt and spices. Cook until the liquid has evaporated.
Then add cream and olives to the main ingredients.
Reduce heat to low, cover and simmer sauce for 15 minutes.
Then open the lid and cook for another 5 minutes.
Add the cheese and herbs and close the lid of the saucepan again. Cook the sauce for another 5-7 minutes.
Stir the dish before serving.

This mushroom sauce goes great with pasta.

Aromatic sauce made from dried mushrooms

Wild mushrooms have a special aroma and taste, so dishes with them are brighter and richer. This sauce goes well with dumplings, pasta or porridge. Fried onions will further enrich the taste of the sauce.

Cooking time: 4 hours.

Cooking time: 10 min.

Servings – 4.

Ingredients:

Dried mushrooms – 50 gr.
Wheat flour – 1 tbsp.
Onions – 1 pc.
Butter – 2 tbsp.
Salt - to taste.
Ground black pepper - to taste.

Cooking process:

1. Mushrooms are washed in warm water, then soaked in cool water for several hours, and then boiled in the same liquid in which they were soaked. The resulting broth is not drained, and the mushrooms are cut very finely.

2. In a saucepan, fry the flour with one tablespoon of butter until light brown, and then pour in 2 cups of the broth in which the mushrooms were cooked. The broth should first be strained and then added to the fried flour.

3. Cook the sauce on low heat for 15-20 minutes.

4. Fry chopped onions with oil, add mushrooms and cook everything together for a few minutes.

5. Transfer the fried mushrooms to the sauce, add some salt, add pepper and let simmer for a few minutes.

Report a bug

General cooking rules

Wild mushrooms are best suited for cooking. And not only such “dignified” ones as white or boletus, but also more common species, for example, honey mushrooms, chanterelles or russula.

But if wild mushrooms are not available, you can easily replace them with oyster mushrooms or champignons from the supermarket. The dish will be a little less aromatic, but just as tasty.

Any mushrooms need to be washed thoroughly, but if greenhouse mushrooms are enough to be rinsed with just water, forest mushrooms need to be thoroughly brushed to remove all forest debris.

Advice! Before washing wild mushrooms, you can soak them in cold water for a couple of hours to make debris easier to clean off.

Cream sauce is prepared on the basis of cream, it is better to use full-fat cream, but you can use 10%. To make the sauce thicker, a flour dressing is used.

Interesting facts: The most expensive mushrooms in the world are called “yarhagumba”, their cost is about 120 thousand dollars per 1 kg. The mushroom grows in a limited area - in the Himalayan mountains at an altitude of 3 to 5 thousand meters.

How to make sauce from fresh wild mushrooms?

Turmeric is an important ingredient in this sauce: it gives a pleasant color to the sauce and is also very healthy. The sauce goes well with pasta or pearl barley porridge.

Cooking time: 1 hour 5 minutes.

Cooking time: 10 min.

Servings – 4.

Ingredients:

Forest mushrooms – 300 gr.
Onions – 2 pcs.
Cream – 200 gr.
Sour cream – 2 tbsp.
Salt - to taste.
Ground black pepper - to taste.
Turmeric - to taste.
Butter – 20 gr.
Vegetable oil - for frying.
Parsley - to taste.

Cooking process:

1. Peeled and chopped mushrooms are washed and boiled in slightly salted water for half an hour, after which the liquid is drained.

2. Fry boiled mushroom pieces in a mixture of butter and vegetable oil for 10 minutes.

3. Chop the onion as finely as possible and add to the mushrooms. Cook until the onion pieces are browned.

4. Pour in the cream and add sour cream, mix, add seasoning, salt and chopped parsley.

5. Cook the sauce until it thickens. This will take about 5 minutes.

Report a bug

With meat

Mushroom sauce can be made from more than just mushrooms, although they will undoubtedly be its main ingredient. You can also add other ingredients to the sauce, such as meat.

The result is a hearty and flavorful dish that can even be served on its own.

Ingredients:

oyster mushrooms – 450 gr;
onion – 130 gr;
mustard – 15 g;
olive oil – 55 ml;

vegetable broth – 300 ml;
pork – 270 gr;
parsley – 1 bunch;
carrots – 70 gr;

flour – 50 g;
sour cream – 100 ml;
salt, paprika, curry.

Preparation

Chop the peeled and washed vegetables in any way convenient for you. Most often, the onion is cut into cubes and the carrots are grated.
Wash the oyster mushrooms and cut them into small strips.
Heat the oil and fry the vegetables in it.
Wash the meat and pat dry with paper towels to remove excess liquid. Cut into long strips. You can also use chicken, beef, etc.
Then add the pork to the pan and fry the ingredients for another 7 minutes.
After this time, add mushrooms, salt and spices to the pan and cook, uncovered, for 10 minutes.
Now pour in the broth. You can use mushroom or meat, or if you don't have any on hand, you can replace this ingredient with plain water. Cover with a lid and simmer for 7 minutes.
Dissolve flour in a small amount of water.
Pour the liquid into the main mixture in a thin stream, stirring constantly until the sauce thickens.
Then add sour cream and mustard to the pan.
Wash the parsley and chop finely.
Cook over low heat for another 10 minutes. Sprinkle with herbs before serving.

Delicious homemade porcini mushroom sauce

King mushroom based sauce is a dish for a special occasion. This sauce will even decorate a holiday table, so you can safely offer it to guests at a friendly party or celebration.

Cooking time: 35 min.

Cooking time: 10 min.

Servings – 2.

Porcini mushrooms – 100 gr.
Onions – 0.5 pcs.
Butter – 100 gr.
Ground black pepper – 0.5 tsp.
Salt – 1 tsp.
Cream – 250 ml
Cumin seeds – 0.5 tsp.
Fresh dill - 0.5 bunch.

Cooking process:

1. Boletus mushrooms are washed under running water, mushroom stems are peeled, everything is cut into small cubes.

2. The onion is crushed in the same way.

3. Fry the onion in heated butter and then add the mushrooms. Keep everything together in a frying pan for 8 minutes at medium heat on the stove and stirring.

4. Add cream, pepper, cumin and salt to the mushrooms and onions and simmer for 5 minutes without a lid, and then continue cooking for another 8 minutes under the lid over very low heat. You must remember to stir the sauce periodically.

5. At the end, before serving, add chopped herbs to the frying pan, transfer the product to a sauce boat and serve.

Report a bug

Mushrooms with potatoes cooked in a slow cooker

You can also cook mushrooms in creamy sauce in a slow cooker. Let's make mushrooms and potatoes.

300 gr. champignons;
4-5 potatoes;
300 ml cream;
Vegetable oil for frying;
1 bay leaf;
spices and salt to taste;
fresh herbs optional.

Peel the potatoes and mushrooms and cut into cubes. Finely chop the greens. Pour some oil into the bowl and set it to the “fry” program. When the oil is hot, add the potatoes and mushrooms and fry for about 15 minutes, stirring occasionally.

Mushroom sauce for spaghetti and pasta

The sauce based on mushrooms, cream and cheese is perfect for various types of pasta - spaghetti, cones, pasta or shells. The result is a complete, hearty dish for lunch or dinner, elegant and simple, which even a not very experienced cook can prepare.

Cooking time: 40 min.

Cooking time: 10 min.

Servings – 2.

Ingredients:

Spaghetti – 130 gr.
Champignons – 250 gr.
Cream – 200 ml.
Processed cheese – 90 gr.
White onion – 1 pc.
Garlic – 2 teeth.
Salt - to taste.
Ground black pepper - to taste.
Vegetable oil - for frying.

Cooking process:

1. Boil spaghetti in lightly salted boiling water and cook according to instructions. Before draining the liquid after cooking, pour out 200 g. liquid into another bowl to dilute the sauce.

2. Mushrooms are cut into slices, and onions - as you like, but not too large.

3. In a dry frying pan, start frying the mushrooms, lightly salting them, and they cook in their own juice, and when the liquid has evaporated, add oil and brown the slices of champignons with onions. Season the mushrooms with salt and pepper and crushed garlic.

4. Pour cream into the frying pan and boil over low heat for 3-5 minutes. Next, add grated cheese, mix and check the degree of salinity. If required, add salt and ground pepper.

5. Add spaghetti to the sauce, add a little liquid set aside after cooking the pasta, stir and let simmer for a few minutes. Bon appetit!

Report a bug

To summarize

Now you know how to prepare champignon sauce with different fillings. Be sure to use these recipes if you want to diversify your side dish with an unusual, delicious sauce. It is worth noting that these are not all cooking options. So, after completing the program, you can add a little mayonnaise to the classic recipe for mushroom gravy (it cannot be fried in a frying pan, as it will change its taste for the worse under the influence of high temperature).

By the way, if you use frozen mushrooms, it is not necessary to defrost them first. You just need to boil them first for 5-10 minutes or fry them a little more (without vegetables) so that almost all the water evaporates. If you still have any questions, ask them in the comments below the article. And also share your opinion in the comments about recipes for mushroom sauce from champignons - it will be interesting to read. Bon appetit, see you soon!

A simple and delicious recipe for mushroom sauce with cheese

Processed cheese gives the mushroom sauce a creamy note, but with it the dish turns out to be less expensive than with cream, but no less tasty. This budget option for cheese and mushroom sauce complements pasta dishes, meat or fish delicacies well.

Cooking time: 40 min.

Cooking time: 10 min.

Servings – 2.

Ingredients:

Champignons – 200 gr.
Onions – 2 pcs.
Vegetable oil - for frying.
Processed cheese – 150 gr.
Salt - to taste.
Ground black pepper - to taste.

Cooking process:

1. Champignons are cut into small cubes.

2. The onion is crushed in the same way.

3. Place the processed cheese in the freezer for 20 minutes and then grate it.

4. Fry the mushrooms in a deep frying pan with butter until they turn golden.

5. In another heat-resistant bowl, sauté the onion: the pieces should become soft and transparent. Then the onions are added to the mushrooms, the heat is reduced and they continue to cook under the lid.

6. Pour cheese into a hot frying pan with mushrooms, stir quickly and pour in a little boiling water so that the cheese melts and the consistency of the sauce becomes more tender and uniform. If necessary, add salt to the sauce, season with pepper and serve in a gravy boat.

Report a bug

With tomato paste

Mushroom sauce can be prepared not only with cream and sour cream.

It is equally good with tomato paste, puree or juice. The sauce is very tasty, with a rich mushroom aroma.

Ingredients:

mushrooms – 450 gr;
onions – 2 pcs.;
olive oil – 70 ml;
water – 250–350 ml;

tomato sauce – 3.5 tbsp. l.;
garlic – 3 cloves;
flour – 35 g;
salt, oregano, thyme, rosemary.

Preparation:

Use any mushrooms you like. Wash them, peel them and, if necessary, cut them into small pieces.
Finely chop the peeled onion and garlic with a knife.
Heat half the specified amount of oil in a frying pan and fry the onion in it.
Then add mushrooms and garlic, add salt and fry for 12 minutes.
Heat the remaining oil in a clean frying pan. Now fry the sifted flour in it. Remember to stir the mixture constantly to prevent lumps from forming.
Pour water or vegetable broth into the toasted flour. Mix well. You can adjust the amount of liquid as this will determine the thickness of the sauce.
Pour the liquid ingredients into the pan with the mushrooms, stir the contents and season.
Now add tomato sauce to the pan, which can be replaced with juice, paste or ketchup. If you use juice, remember that it will thin out the sauce and make it thinner. Therefore, in this case, add more flour to the dish.
Simmer the sauce until done. This process takes 15 minutes.

This sauce is great as an addition to pasta.

Step-by-step recipe for making mushroom sauce with milk

In this sauce, spices are a very important component: they emphasize the mushroom flavor. It is better if freshly grated nutmeg with a more intense aroma and taste is used to prepare this sauce.

Cooking time: 35 min.

Cooking time: 10 min.

Servings – 2.

Ingredients:

Onions – 1 pc.
Milk – 500 ml.
Bay leaf – 1 pc.
Wheat flour – 25 gr.
Nutmeg - to taste.
Allspice – 10 pcs.
Cloves – 1 pc.
Ground white pepper - to taste.
Parsley - to taste.
Salt - to taste.
Butter – 25 gr.
Champignons – 200 gr.
Vegetable oil - for frying.

Cooking process:

1. Chop the onion so that it gives as much flavor and aroma as possible to the sauce.

2. Milk is heated with bay leaf, salt, cloves and allspice. It is important not to bring it to a boil, but to let it soak in the aroma of spices.

3. Add nutmeg, ground white pepper and chopped parsley to the heated milk.

4. Pour the chopped onion into the aromatic milk mixture and continue heating without a lid. As soon as the mixture begins to boil, remove it from the heat and let it brew under the lid.

5. Finely chopped mushrooms are fried with vegetable oil.

6. In a saucepan, mix the butter, which should melt a little, with flour and stir vigorously so that the flour changes color slightly.

7. Without ceasing to stir, pour hot aromatic milk into the flour. It's better to do this a little at a time so that the sauce has time to mix. Cook for a few more minutes, then add the mushrooms, simmer for a few minutes and remove the sauce from the heat.

Report a bug

Basic composition of the gravy

Champignons, available at any time of the year, will also work for making the dressing, but with forest “trophies” (ceps, boletus, chanterelles, saffron milk caps, aspen mushrooms, oyster mushrooms) the sauce will be especially aromatic. The main component can be used in five “guises”.

Fresh. It is most preferable, as it provides the most intense taste and pronounced aroma. Usually mushrooms are boiled or fried; it is recommended to pour boiling water over them first.
Frozen. Before adding to the dressing, the product must be defrosted at room temperature, or even better in the refrigerator. Frozen mushrooms are always fried before adding to the sauce, usually with onions, sometimes with carrots.
Dried. Before use, mushrooms are soaked in warm water or milk, then boiled with bay leaves.
Salty. The product must be soaked and boiled. Tubular mushrooms are suitable for dressings: trumpet mushrooms, milk mushrooms, russula, cap, bitter mushrooms.
Marinated. The marinade is strained off before adding to the sauce. Additional preparation (frying, boiling) is not required.

In addition to mushrooms, the dressing contains other components. The variety of possible options is reflected in the table below.

Table - Sauce variations

Variety	The basis	Thickener
Lactic	- Milk; - cream; - kefir; - sour cream; - mayonnaise	- Flour; - eggs; - heavy cream; - cheese
On broth	— Meat or chicken broth; - mushroom broth	- Flour; - cheese
Lean	— Vegetable broth; - mushroom broth; - pureed tomatoes; - coconut milk	- Flour; - tomato paste

The following additional ingredients are used: wine (usually white, sometimes red), spices (thyme, pepper, basil, dill, parsley, nutmeg, horseradish and other spices and herbs), onions, garlic, fresh lemon juice, cheese, tomato pasta, eggs.

The prepared mushroom sauce is stored in a closed container for no more than two to three days in the refrigerator. However, it is better to make the dressing immediately before serving.

Innings

The dressing is served with boiled or fried meat, fish, poultry, potato and vegetable dishes, pasta, buckwheat porridge, dumplings, cabbage rolls. Here are recipes for three simple dishes that will serve as a good “company” for the sauce.

Cabbage pancakes

Finely chop 200 g of white cabbage and immerse in boiling salted water for a few minutes.
Place in a colander, let the water drain, and cool.
Add a bunch of chopped herbs, a tablespoon of sour cream, an egg, a quarter teaspoon of baking powder and three tablespoons of flour to the vegetable.
Keep the mixture in the refrigerator for half an hour.
Line a baking tray with baking paper, lay out the pancakes and place in a preheated oven for 20 minutes.
Five minutes before ready, sprinkle with grated cheese.

Spaghetti

Boil water, add salt, add half a teaspoon of olive oil.
Load the spaghetti, observing the ratio of 100 g of product per 1 liter of liquid.
Cook for as long as indicated on the package.
Drain in a colander, do not rinse with water.
Season with olive oil or butter.

Creamy mushroom sauce seasoned with cheese and tomato-based dressing are perfect for spaghetti.

Baked cod

Rinse 0.5 kg of fish and dry with a thick paper towel.
Salt and pepper the pieces.
Combine two tablespoons of oil, a tablespoon of lemon juice, chopped garlic clove and dried Italian herbs (to taste).
Grease each piece of fillet with the spicy mixture and leave in the refrigerator for 20 minutes, covering the container with cod with cling film.
Place the workpiece in a baking container and place in an oven preheated to 180°C for 25-30 minutes.

It is impossible to season fresh vegetables that have not undergone heat treatment with sauce: such a dish is difficult for the stomach to digest.

Useful tips and tricks

Useful culinary tips that will help make the process of preparing mushroom gravy easier:

If lumps appear in the sauce, it is recommended to pass the sauce through a blender or sieve to remove them;
the thickness of the gravy should be adjusted by adding flour, previously fried in a frying pan until golden brown;
onions can be fried either together with mushrooms or separately;
if the onion is fried separately, it will acquire a golden hue, if it is cooked together with champignons, it will simply be stewed;
when the mushrooms are washed, they will need to be dried with a napkin so that they do not absorb excess moisture;
It is recommended to simmer the gravy in a frying pan with a thick bottom, since in this case it will simmer better;
when using dried mushrooms, it is advisable to prepare them yourself to be sure that they are of high quality;
for cooking, it is permissible to use either fresh or frozen champignons, but the gravy is tastier from fresh specimens;
if frozen mushrooms are used for gravy, they must be thawed at room temperature without using water, otherwise they will absorb too much liquid;
if the sauce contains sour cream, its fat content should be minimal so that the gravy has a liquid texture;
the dairy product must be added at the very end of cooking, otherwise it may curdle under the influence of high temperatures;
To add a slight sourness to the sauce, it is recommended to include tomato paste or fresh tomato puree, which should be added at the end of stewing;
when using small champignons, they need to be placed in a saucepan in one layer so that they are evenly fried;
To preserve their taste, mushrooms should be browned during frying and not stewed in their own juice;
To thicken the gravy, you only need to use flour; starch is not suitable for this purpose;
It is undesirable to use dried spices that are too aromatic, as they can clog the main mushroom smell;
when using liquid cream, it must be slightly heated beforehand so that it does not curdle during heat treatment;
To prevent the champignon-based sauce from becoming covered with a film, after production it should be covered with baking paper or film, having previously moistened them.

Mushroom sauce made from champignons turns out to be quite filling and appetizing. If dairy components are excluded from the composition, the product can be consumed during fasting by those who adhere to a vegetarian menu.

What dishes goes with mushroom sauce?

Champignon mushroom sauce goes well with many dishes.

However, it can be used as a stand-alone snack and served along with chopped vegetables or flatbreads.

The sauce is mainly used with:

boiled, baked or fried potatoes;
casserole;
any kind of porridge;
pasta;
vegetable products;
fish and meat delicacies.

Classic Lenten Gravy Recipe

Mushroom sauce made from champignons can be made lean by excluding sour cream and liquid cream. At the same time, the sauce is suitable for those who adhere to a vegetarian diet and fasting. Since the calorie content of the product will not be too high, it is allowed to be included in the diet menu.

What ingredients will you need?

The ingredients required to make mushroom gravy are listed in the following list:

water – 200 ml;
mushrooms – 400 g;
bay leaf – 1 pc.;
onion heads – 225 g;
refined oil – 50 ml;
granulated sugar – 4 g.

For cooking, it is permissible to use both small and large specimens of mushrooms. This is due to the fact that at the end all the ingredients need to be pureed.

To give the gravy an amber hue, it is recommended to include turmeric in its composition.

Step-by-step cooking process

The step-by-step process for making a flavorful mushroom-based gravy is described in the following paragraphs:

Vegetables need to be peeled, rinsed under a stream of cool water and dried.
Then you will need to pour water into the pan and add bay leaf, bringing the mixture to a boil.
Next, you need to place the mushrooms in a boiling liquid and boil for 6 minutes. Afterwards you will need to remove the bay leaf and strain the champignons, reserving the broth.
Pour vegetable oil into a saucepan and fry randomly chopped onions in it.
Then you need to add the mushrooms, mix everything well and pass through a blender.
Next you need to add salt and pepper and sugar with mushroom broth.
After mixing the ingredients, you will need to pass them through the blender again and use the finished sauce for its intended purpose.

Serving rules, decoration

The resulting gravy can be immediately sent to the table, complemented with any type of side dish. If desired, the product can be sprinkled with chopped green onions.