Gravy with champignons

This mushroom gravy with champignons is perfect for pasta, rice or potatoes.

Cooking time 30 minutes


Fresh champignons 200 g

Onion 2 pcs

Tomato paste 4 tbsp l.

Sunflower oil 2 tbsp. l.

Dried greens to taste

Bay leaf to taste

Ground black pepper to taste

Salt to taste


In a deep frying pan in sunflower oil, sauté the onion, cut into half rings. When the onion is slightly fried, add tomato paste, stew a little, then add 1-1.5 cups of boiled water, let it boil, throw the chopped mushrooms into the boiling broth. Cook over medium heat, with the lid open, for 15-20 minutes. 10 minutes before being ready to salt, pepper, toss in dried herbs and bay leaves. You can serve potatoes or pasta as a side dish.