Mushroom sauce. Cooking recipes

One of my favorite sauces is mushroom sauce.

. Add variety to your daily menu by serving mushroom gravy with mashed potatoes, pasta or porridge. This gravy will make any side dish more tasty and appetizing. You can also prepare mushroom gravy during Lent, since this is a Lenten dish.

Ingredients:

• 500-600 gr. mushrooms - raw, frozen or canned pasteurized (champignons, oyster mushrooms, porcini mushrooms, boletus, Polish - your choice)
• 1 large onion
• 1 small carrot
• 2-3 tbsp. l. flour
• vegetable oil (sunflower)
• ground black pepper
• black peppercorns
• Bay leaf
• tomato paste or sauce
• additional spices, herbs optional

Preparation:

1. If necessary, clean the mushrooms. Wash, cut into small cubes, as for “”.
2. We clean the carrots and onions and wash them too. Three carrots on a coarse grater, finely chop the onion.
3. Pour the mushrooms into a deep frying pan with heated vegetable oil, add salt and fry over low heat for 10 minutes.
4. At this time, in a small deep bowl (preferably unenamelled) fry the flour in heated vegetable oil.
5. Fill with water and grind until smooth.
6. Add the onions and carrots to the mushrooms and fry for 5 minutes, stirring occasionally.
7. Pour the sauce from fried flour, poured boiling water into a frying pan with mushrooms, straining through a metal sieve (this is desirable to achieve greater homogeneity, but not necessary). Add boiling water so that the sauce covers the mushrooms well, stir. The amount of water added depends on how thick the gravy you want to prepare.
8. Add tomato paste (2 tbsp) or sauce to the gravy and stir. The amount of pasta or sauce is determined by the color of the gravy - it should be reddish-orange or reddish-brown.
9. Taste the gravy, add salt and ground black pepper to taste, and spices as desired. Add peppercorns and bay leaf. Mix. Let the gravy simmer over low heat for 5-7 minutes. In the prepared mushroom sauce, as in

All kinds of sauces are just a lifesaver. After all, with them you can diversify and significantly improve the taste of ordinary dishes. Now we will tell you how to prepare sauce from frozen mushrooms.

Mushroom sauce from frozen mushrooms with sour cream

Fry the mushrooms in butter until tender. At the same time, if time allows, you can defrost them, or you can immediately send them frozen to the frying pan. Pour the flour into the broth (it should be cold) and stir, pour the mixture over the mushrooms, add salt, pepper and bring to a boil. Combine sour cream with yolks and add literally a couple of drops of lemon juice. Add the mixture to the mushrooms and heat over low heat for 3-4 minutes.

Mushroom sauce made from frozen porcini mushrooms

• frozen porcini mushrooms – 450 g;
• butter – 40 g;
• onion – 300 g;
• cream 33% fat – 0.5 l;
• dill – 1 bunch;
• salt;
• pepper.

Place frozen white mushrooms in a colander and rinse under cold water. Peel the onion and chop it into thin half rings and fry it for about 20 minutes in butter over low heat. Then add the mushrooms and, stirring, cook until all the water has evaporated. Add pepper, salt and pour cream over everything. Simmer for about 30 minutes over low heat. About 3 minutes before the end of stewing, add chopped dill.

Mushroom sauce from frozen mushrooms - recipe

• frozen champignons – 550 g;
• processed cheese – 2 pcs.;
• sour cream – 220 g;
• carrots – 100 g;
• vegetable oil – 10 ml;
• onion – 180 g;
• garlic – 2 cloves;
• salt;
• ground black pepper.

Fry chopped carrots and onions in butter, add frozen champignons. Add salt and pepper to your taste. As a rule, it is not recommended to add more spices, so as not to overwhelm the taste and aroma of the mushrooms. So, as soon as all the liquid released by the mushrooms has evaporated, add sour cream, grated processed cheese and mix well. Simmer the sauce under the lid for about 5 minutes. The fire should be medium. That's it, the frozen mushroom sauce is ready! It will serve as an excellent addition to all kinds of cereals, pasta or potatoes.

Lenten mushroom sauce made from frozen mushrooms

• frozen champignons – 350 g;
• garlic – 3 cloves;
• dill - half a bunch;
• potato starch - 1 tbsp. spoon;
• olive oil – 10 ml;
• onion – 110 g;
• salt;
• pepper.

Place the frozen champignons in boiling water and boil until tender in a small amount of water. It is enough if the mushrooms are simply covered with liquid. Drain the mushroom broth. Finely chop the onion and sauté in olive oil. As soon as the onion has acquired a golden color, add mushrooms to it and fry them. Then add chopped garlic, salt, pepper. We dilute starch in 150 ml of cold mushroom broth, mix and pour into the mushrooms. Simmer the sauce for another 5 minutes on low heat, and turn it off, as the sauce is already completely ready!

How to make tomato mushroom sauce from frozen mushrooms?

Lightly fry the chopped onions and carrots, add the frozen mushrooms and simmer everything together until the liquid evaporates. At this time, fry the flour in hot vegetable oil. Pour in about 150 ml of water and grind until smooth. Add tomato paste, salt, pepper, you can also lightly sugar it to taste, and mix well again. Pour the resulting mixture over the mushrooms and vegetables, add a bay leaf and simmer over low heat for 5 minutes.

Calories: Not specified

Cooking time:
Not specified
An excellent option for lunch or dinner is mushroom sauce made from frozen mushrooms. This is the most delicious recipe, we assure you. Champignons can be bought fresh all year round, and it would seem - why make gravy from frozen? But often, after preparing the filling for pies, pies or soup, a few mushrooms remain - so you can freeze them. And when you want to prepare a sauce or gravy for a side dish, you don’t have to run to the store - everything is already at hand. Well, if you have stocked up on frozen wild mushrooms since the fall, then it’s even easier to diversify your daily menu. Frozen mushrooms are suitable for preparing various dishes and will help you out at any time. Mushroom sauce from frozen mushrooms is prepared very quickly, simply, and can be made in different ways. The basic recipe consists of mushrooms, sour cream or cream, and the gravy is thickened with flour. To make the taste brighter and “richer,” vegetables are added to the mushrooms: onions, carrots, bell peppers, celery. Instead of sour cream or cream, you can make gravy with the addition of tomato sauce or mix sour cream and tomato. In any case, mushroom sauce will make even the simplest side dish very tasty!

Ingredients:

— frozen champignons – 150-200g; - carrots - 1 small; — onions – 2-3 pcs; - thick sour cream 15-20% - 200 ml; - vegetable oil - 2-3 tbsp. l; - salt - to taste; - wheat flour - 1 tbsp. l. with a slide; - black, red pepper or other spices - to taste; - water or mushroom, vegetable broth - 1-1.5 cups.

How to cook with photos step by step

Cut the onion into small cubes. Carrots can be cut as you wish - into segments, strips, cubes or grated. Just keep in mind that if you grate the carrots, they will absorb more oil during frying and the gravy will have more calories.

While the vegetables are roasting, prepare the base for the gravy. Mix thick sour cream, sifted wheat flour and paprika (or other spices).

Without adding liquid, rub with a spoon until a homogeneous viscous mass without lumps.

Add cold water little by little, neither boiling nor warm. If you pour in boiling water, the hot water will “cook” the flour, the gravy will end up with lumps of dough and will not thicken.

Add frozen mushrooms to the fried vegetables without defrosting them. Stir, increase heat and fry lightly.

After the mushrooms have thawed and the mushroom juice has evaporated, add salt and ground pepper. Everything is to taste. You can flavor the gravy with Provençal herbs or dried dill.

Pour in the diluted mixture of sour cream, flour and spices. Stirring, heat the gravy and let it boil. If the gravy thickens quickly when heating, add more water or dilute with cream. Taste for salt and spices.

Cook over low heat without covering for 5-7 minutes. Gradually, the gravy from frozen mushrooms will thicken, the color will become darker, and the aroma of mushrooms and spices will appear.

Turn off the heat, cover and leave to brew for a while. The side dish must be prepared in advance or at the same time as the gravy. Place a portion of the side dish on a plate (

Mushroom champignon sauce is one of the simplest sauces, and even made from quite affordable ingredients. It will suit almost any dish.

With mayonnaise

Another option for sauce with mushrooms. An excellent solution if you don’t have cream on hand.

Required Products:

• spoon of flour;
• spices to your taste;
• about 150 grams of champignons;
• 30 grams of mayonnaise.

Cooking process:

1. Chop the mushrooms and onions well, place them in a frying pan and fry until a beautiful golden brown color appears.
2. Then add mayonnaise and flour to them, season with the selected spices, mix and leave to cook over low heat for five minutes.

Mushroom champignon sauce - recipe

Preparing mushroom gravy begins with preparing all the necessary products. Peel the carrots and onions. Wash and dry the champignons. Next, cut them into slices as for mushroom soup.

Cut the onion into small cubes, as for frying.

Grate the carrots on a medium or larger grater.

Fry the onions in sunflower (refined) oil until transparent.

As soon as the onions are fried, place the champignons and grated carrots in the pan.

Mix champignons with mushrooms, onions and carrots. Fry them for 7-8 minutes over low heat, stirring occasionally. During this time, the mushrooms should be fried and the carrots should become soft.

Sprinkle the mushrooms with spices and salt.

Ground black pepper and dried Provençal herbs go well with mushrooms as spices. In addition to them, you can also use mushroom-flavored broth seasoning or a bouillon cube in the gravy. Pour hot water over the mushrooms.

Dissolve the flour in a small amount of cold water.

To avoid lumps. Pour the flour into a bowl, then add water in small portions, stirring constantly.

Thanks to flour, the gravy will be not only thicker, but also more satisfying. Pour the flour into the champignons and immediately stir the gravy with a spatula so that the flour does not form clumps. Stirring, simmer the gravy for another 4-5 minutes until it becomes thick. If desired, at the end of cooking, you can add 2-3 tablespoons of sour cream, milk or cream to the finished gravy.

Pour the prepared gravy over the prepared side dish - buckwheat, pasta, mashed potatoes or porridge. By the way, you can pour this mushroom sauce over potato cutlets or zrazy, it will turn out incredibly tasty.

Using this recipe, you can also prepare mushroom gravy from frozen mushrooms. Enjoy your meal. I will be glad if you like and find recipe for mushroom sauce from champignons I also recommend making chicken gravy with sour cream.

With sour cream

Mushroom sauce with sour cream is much healthier than with mayonnaise.

And if you take a product that is not too fatty, then the dish will turn out to be completely calorie-free.

Required Products:

• a small jar of sour cream;
• seasonings as desired;
• one onion;
• about 200 grams of champignons.

Cooking process:

1. Unlike other recipes, this one requires you to simmer the vegetables so that the liquid released does not evaporate.
2. Chop the onions and mushrooms, place in a frying pan over low heat, cover with a lid and cook for about 15 minutes. If necessary, add a little water to the pan to prevent the contents from burning.
3. Add sour cream and continue cooking for another 7 minutes. Add the selected spices.
4. Remove from heat, wait for the mixture to cool, and puree it using a blender or food processor.

Creamy garlic mushroom sauce

Creamy mushroom sauce can be made more piquant in taste. Just add garlic to it.

Required Products:

• two spoons of flour;
• 200 grams of champignons;
• seasonings to your taste;
• packaging of heavy cream;
• about 40 grams of butter;
• two cloves of garlic.

Cooking process:

1. In a hot frying pan, melt the butter until liquid, add garlic chopped into small pieces, hold it for a while, but do not fry.
2. Add flour to this mixture and stir until everything thickens. Pour in the cream, wait until the sauce boils, add seasonings and turn off the heat.
3. In another pan, fry the chopped mushrooms until all the liquid has evaporated. Pour in the prepared sauce and simmer for another five minutes until fully cooked.

Creamy mushroom sauce step by step photo recipe

Ingredients:

• Oyster mushrooms - 400g;
• Onions - 1 pc.;
• Cream 25% - 150 ml;
• Vegetable oil - 4 tbsp. spoons;
• Garlic - 5 cloves;
• Nutmeg (ground) - a pinch;
• Salt, freshly ground black pepper - to taste;

I am not much of a connoisseur of sauces, but recently I have become interested in them because I realized that with their help you can emphasize certain flavor shades of the main dish. As it turned out, this creamy sauce made from oyster mushrooms became a real discovery for me, because thanks to its simplicity and balance, it suits almost any dish. Champignons are also suitable for this mushroom sauce, but lately I have been trying to cook exclusively from oyster mushrooms, since the taste and aroma of these mushrooms is more similar to wild mushrooms, but of course, this is a matter of everyone’s taste.

First, peel the onion and garlic, chop the onion into very small cubes, since in the sauce the onion should not stand out much from the other homogeneous mass,

Heat the vegetable oil in a saucepan or saucepan and fry the onion until translucent, remembering to stir it periodically so that it does not burn. Don’t set the heat to maximum (I recommend cooking at 7 out of 9) we don’t need fried onions!

While the onion is frying, finely chop the mushrooms,

Well, as soon as the onion becomes almost transparent,

Throw the chopped oyster mushrooms into the pan, mix them well, and simmer them with onions (don’t change the heat! As it stood at 7, let it sit!) for about 10 minutes, also, not forgetting to stir them,

While our mushroom sauce is preparing, finely chop the garlic with a knife,

And after 10 minutes from the start of cooking the mushrooms, salt and pepper the dish to taste and add garlic to the mushrooms. Next, mix everything well, let the mushrooms absorb the aroma of spices and garlic for about two minutes,

After that, pour cream into the mushroom sauce,

Mix everything thoroughly one more time, bring the cream to a boil, reduce the temperature to 6, add ground nutmeg to the sauce and prepare the sauce, not forgetting to stir it constantly, for another 10 minutes.

If the sauce seems too thick to you (for example, if you want to pour it over something), you can add a little water to it, or simply use 10% cream.

Serve the prepared creamy mushroom sauce in a gravy boat with the main dish.

Bon appetit everyone, I hope you enjoy the creamy taste of this wonderful sauce prepared according to the recipe described above.

From frozen mushrooms

This sauce is easy to prepare, and it turns out no worse than from a fresh product.

Required ingredients:

• one onion;
• a spoonful of butter;
• seasonings to taste;
• 300 grams of frozen champignons.

Cooking process:

1. Chop the onion into small pieces and fry in a hot frying pan until golden brown.
2. We also add mushrooms, which do not need to be defrosted in advance. Cover with a lid and simmer for about three minutes.
3. Then open, increase the heat and cook for another 5 minutes so that almost all the liquid evaporates and the color of the mushrooms becomes darker.
4. Turn off the stove, add butter and use a blender to puree the mixture.

If the sauce is too thick, you can add a little water and use the blender again.

Mushroom sauce made from chopped dried mushrooms with cream

Mushroom sauce from chopped dried mushrooms with cream is prepared using the following ingredients:

• 2 tbsp. spoons of flour.
• 200 g dried honey mushrooms or chanterelles.
• 1 small onion.
• 30 g butter.
• 1 glass of cream.
• 3 glasses of water.
• 1 pinch of salt.

Before you start preparing the gravy, you need to soak honey mushrooms or chanterelles overnight in 2 glasses of water (7-8 hours), and in the morning you can use the finished ingredient.

It is better to rinse the infused mushrooms thoroughly, then transfer the mass to a saucepan. Homemade sauce from dried mushrooms according to this recipe will work better if the broth is filtered through a sieve, removing possible impurities. The time it takes to heat treat the mushrooms is 35 minutes. When the product is ready, it must be chopped by hand or crushed using a blender. Melt the butter and pour in the vegetable oil. Add flour and chopped onion, simmer the whole mixture for 5-7 minutes. Pour in 1 cup of heated water and warm cream. Add mushrooms to the boiled mixture, add salt and pepper. Stir the resulting gravy until smooth, bring it to a boil and simmer for another 10 minutes. over low heat. The resulting aromatic gravy can be removed from the stove and served immediately with dishes.

Creamy mushroom sauce for spaghetti

Spaghetti with mushroom sauce is one of the best combinations. The dish turns out tender and incredibly tasty.

Required Products:

• one onion;
• a jar of cream;
• 300 grams of champignons;
• seasonings and herbs as desired.

Cooking process:

1. Cut the onion into small cubes and cook until golden brown in a hot frying pan.
2. Add pre-chopped champignons to it and fry everything together for about 10 minutes so that all the liquid evaporates.
3. Season the vegetables with the selected spices to your taste and pour in the cream. We wait until the contents boil and remove from the stove.
4. Pour this sauce over the spaghetti.

Required Products:

• three spoons of lemon juice;
• about 30 grams of butter;
• 300 milliliters of broth;
• 200 grams of mushrooms;
• spices to taste;
• three spoons of flour.

Cooking process:

1. First, wash the mushrooms well and cut them into small pieces. You can even grind them using a grater.
2. Add oil to the frying pan and heat it. Then add the champignons and begin to simmer them over low heat so that they reduce in size and release all the excess liquid. This will take about 10 minutes. Make sure they don't get fried.
3. Pour in the specified amount of lemon juice, add flour. Mix everything thoroughly and season with any spices to your liking.
4. All that remains is to pour the broth into the sauce and bring everything to readiness by simmering over low heat for about 10 minutes.

Creamy mushroom sauce is considered one of the most aromatic and amazingly delicate sauces in cooking - it can be served with completely different dishes: chicken, meat, vegetables or even pasta. All you need is a little imagination and an ordinary dish will immediately be transformed and become original. If you use wild mushrooms, it is best to boil them instead of frying them. So, let's quickly find out how to make creamy sauce.

Creamy mushroom sauce from champignons

Ingredients:

• chicken fillet – 500 g;
• butter – 50 g;
• fresh champignons – 200 g;
• onion – 1 pc.;
• cream – 200 ml;
• fresh herbs - to taste;
• flour - a pinch;
• vegetable oil;
• spices.

Preparation

Wash, dry and cut into small pieces. Process the champignons, rinse and cut into slices. Peel the onion, chop it into half rings and place it in a deep frying pan with heated oil. Then add the chicken pieces and fry, stirring, until golden brown. Next, add the mushrooms and sauté over low heat until almost done. Add salt to taste, pepper, add a little flour, pour in warm cream and mix well. Then add chopped fresh herbs and simmer for about 5 minutes.

Now remove the pan from the heat, add a piece of butter, stir and let it brew under the lid for a while. Transfer the prepared creamy mushroom sauce with chicken into a bowl, beat until smooth with a blender and serve.

Creamy mushroom sauce recipe

Ingredients:

• fresh champignons – 100 g;
• vegetable oil – 4 tbsp. spoons;
• flour - a pinch;
• onion – 1 pc.;
• cream – 300 ml;
• butter – 50 g;
• spices.

Preparation

First, prepare all the ingredients. To do this, wash the mushrooms and onions, peel them and cut them into small pieces. Then put the vegetables in a frying pan, pour a little oil and saute them until the excess liquid has evaporated.

On another burner, place another frying pan to heat in parallel, and fry the wheat flour on it. As soon as it darkens, add the butter, mix and pour in the cream. We make sure that the fire is always at a minimum level and do not forget to stir the mass with a spoon. Now add the roasted vegetables to the sauce, mix thoroughly, and simmer until thickened. At the very end, salt and pepper the dish to taste, beat with a blender and pour into a saucepan.

Creamy mushroom sauce

Ingredients:

Preparation

So, finely chop the peeled porcini mushrooms into arbitrary pieces and set aside. Peel the onion, chop it and fry it until golden brown in vegetable oil. Then add the mushrooms to it and simmer with the lid closed until all the moisture has evaporated.

In another frying pan, melt the butter, add the flour and stir so that no lumps form. If you want to make a sauce of a delicate creamy color, then first fry the flour in a dry frying pan, and then throw in a piece of butter. Next, gradually pour in warm cream and mix the mixture thoroughly.

Be sure to cook the sauce only over low heat, stirring and not bringing to a boil. At the end of cooking, add porcini mushrooms fried with onions, dilute with milk if desired and boil for a few more minutes. Then pour it into a saucepan and place it on the table in a warm state.

We offer you a recipe for an incredibly tasty, aromatic and easy-to-prepare creamy sauce with mushrooms. The delicate combination of cream, garlic and mushrooms will surprise even the most demanding gourmets with its unique taste. With such an unusually appetizing, amazingly aromatic homemade mushroom sauce, any side dish or meat will only become tastier. Thick sauce with garlic aroma - it's incredibly delicious! Try it, don’t be afraid to experiment, surprise your family and friends. Bon appetit!

Recipe for mushroom sauce from champignons with cream

Kitchen appliances and equipment: frying pan, kitchen scales, knife, spatula, cutting board.

Ingredients

Tips for choosing ingredients

• Champignons for the sauce are suitable for any size . I prefer to deal with large specimens, as they are easier to cut. The main thing is that the mushrooms are young - white, without damage or other defects.
• Choose high-quality butter with a fat content of 82% or higher . It is important that it contains nothing but milk cream. You should not skimp on oil, since the creamy taste of the finished sauce largely depends on it.

Step-by-step preparation

1. Wash the champignons (300 g), dry and finely chop. If you want the mushrooms to be felt well enough in the sauce, you can chop them not very finely.

2. Peel shallots (3 pcs.) or one onion, wash and cut into small cubes.

3. Fry the onion in butter (50 g) until soft.

4. Add mushrooms to the pan and fry everything together. The mushrooms will release a lot of juice, so fry the vegetables until all the juice has evaporated.

5. After this, sprinkle the vegetables with 2 tablespoons of flour and mix everything. The flour will serve as a thickener for the sauce.

6. Pour in 500 ml of cream, add pepper and salt to taste.

7. Boil the sauce, stirring, until thickened for a few minutes.

8. After cooling, pour the finished sauce into gravy boats and serve.

What do you eat mushroom sauce with?

Mushroom sauce is so versatile that it goes well with almost any dish. It will be especially tasty served with meat and poultry dishes . Mushroom sauce also has excellent taste combinations with boiled tongue, mashed potatoes, boiled, fried potatoes, cereal and pasta dishes, as well as many other dishes.

Video recipe for making mushroom sauce with cream

To learn how to quickly and easily prepare delicious mushroom sauce, I recommend watching this video. Pay attention to the consistency of the finished sauce.

Ingredients:

• mushrooms - 200 grams;
• butter - 70 grams;
• cream (35%) - 250 grams;
• onions - 1 piece;
• garlic - 5 cloves;
• salt and pepper to taste.

Insanely delicious creamy sauce with mushrooms. Step by step recipe

1. For the creamy sauce, you can use any mushrooms you have (or prefer). But I often prepare the sauce according to this recipe with champignons.

1. We peel five cloves of garlic, wash them well and finely chop them with a knife (if you don’t want to chop them with a knife, you can put them through a press).
2. Peel one onion (I use a medium-sized onion) for the mushroom sauce, wash it and cut it into half rings.
3. For the sauce, we will fry the onions and garlic in butter.
4. Place the frying pan with butter on the stove.
5. Add chopped garlic to the heated oil and fry it until golden over medium heat (stir the garlic in the oil periodically while frying).
6. Then add the onion cut into half rings to the fried garlic in the frying pan, mix everything well and continue frying until the onion is soft.
7. Peel the champignons and cut into small pieces (it’s very good if the mushrooms are cut into thin slices).
8. Add the mushrooms to the frying pan with the fried onions and garlic and continue frying until the mushrooms are completely cooked (it takes me about 15 minutes: it all depends on what kind of mushrooms you use).
9. After this time, salt the mushrooms in the pan, pepper to taste, and mix everything thoroughly.
10. Place the prepared heavy cream into the frying pan with the mushrooms, cover the frying pan with a lid, and reduce the heat to low.
11. Simmer the incredibly delicious creamy sauce over low heat for 3-5 minutes.
12. Tip: if you want the creamy sauce with mushrooms as a puree, you can beat it using a blender. But I don’t beat it; I really like it when there are spicy pieces of mushrooms and tender onions in the sauce.

Insanely tasty, with a subtle garlic aroma, delicate creamy sauce is very easy to prepare. My family absolutely loves it when I serve spaghetti with this sauce. Garlic sauce will add a special taste and richness to any side dish. I really like this recipe: you can experiment while cooking, getting a new taste each time. Cook with “Very Tasty”: we have prepared for you many more step-by-step recipes for amazingly delicious homemade sauces.

To make a simple mushroom sauce, you only need a few ingredients. The flavor of any mushroom is rich enough to become the main note in the gravy. But if you want an unforgettable experience, a whole symphony of tastes and aromas, add cream to this sauce. Fragrant and tender, it will easily be combined with many types of pasta, suitable for fried or grilled meat, poultry, expensive fish fillets, and some vegetable dishes.

Basic recipe for creamy mushroom sauce

To make creamy mushroom sauce, you will need: - 1 tablespoon unsalted butter; - 1 clove of garlic; — 300 g of fresh champignons; - 120 ml sherry; - 120 ml cream 20% fat; - 1 teaspoon cornstarch.

Sherry - the famous Spanish fortified wine

Prepare the champignons. These mushrooms are not peeled or washed, but carefully cleaned with a soft damp brush or paper kitchen towels lightly moistened with water. Cut clean mushrooms into slices lengthwise. If your gravy is intended for small products - potato croquettes, medium-sized meatballs, cut the champignons into small cubes. Peel the garlic and cut it into thin, narrow strips. In a wide, heavy-bottomed skillet, melt unsalted butter over medium heat. Sauté the garlic until slightly fragrant. Add the mushrooms and cook, stirring, until all the liquid has evaporated and they are golden. Pour in the sherry and wait until the mushrooms are caramelized, that is, covered with a shiny brown crust. Pour in the heavy cream, stir and heat the sauce for 1-2 minutes. Meanwhile, mix cornstarch with a teaspoon of cold boiled water and wait until a slurry forms. If you pour starch directly into the sauce, it will form lumps. Reduce heat to low, pour in the diluted starch, whisking the sauce vigorously to avoid curdling the suspension. Once the sauce has thickened, it is ready to use.

Creamy porcini mushroom sauce

The heavy cream in this recipe can be replaced with 10-15% sour cream, then the sauce will become less high in calories, but will remain just as tasty.

To prepare you will need:

• 
  100 gr. dried mushrooms;

• 500 ml normal fat cream;
• 2 shallots (regular or onion can be used);
• 55 gr. quality butter;
• 25 gr. premium wheat flour;
• 2−3 cloves of garlic;
• 2-3 sprigs of parsley or dill;
• A little salt and freshly ground black pepper.

Preparation:

1. Rinse the mushrooms thoroughly in running water, add hot water and leave for a couple of hours to swell. Water should be poured so that it barely covers the product, then the broth will be rich and concentrated. It will be used in the gravy to enhance its flavor and make the mushroom gravy delicious.
2. Melt the butter in a saucepan, add finely chopped shallots. While it is fried, you can remove the mushrooms from the broth, squeeze and finely chop. Add them to the onion, season with salt, coarsely ground black pepper and fry until golden brown.
3. Carefully strain the mushroom broth into another bowl to get rid of excess sediment and dilute the wheat flour in it. Pour into a saucepan, stir and simmer over medium heat for a couple of minutes.
4. Pour in cream or sour cream diluted with boiled water, stir and simmer the gravy until thick. Just before turning it off, add very finely chopped fresh herbs to it.

Stewed potatoes with mushrooms and onions: delicious recipes

The creamy mushroom sauce should be served chilled, pouring it into a beautiful gravy boat.

Variations of creamy mushroom sauce

One of the most obvious variations of mushroom sauce is the use of different mushrooms. Fresh champignons are good because they are available all year round. Choose mushrooms that are firm, without blemishes and have a pleasant smell. Champignons can be small, white (“buttons”), slightly larger, creamy (crimini) and with large caps, a beautiful caramel brown color (portobello). The darker the color of the champignons, the more pronounced their taste and aroma. Also suitable for the sauce are both fresh, dried or frozen porcini mushrooms with their pleasant nutty taste and aroma, boletus and boletus mushrooms. Dried mushrooms must be soaked in boiling water, then squeeze out excess liquid from them and chop. Ice cream - place on a plate lined with a paper towel and put in the refrigerator for 20-30 minutes. When the mushrooms thaw, the excess liquid will be absorbed into the paper. Chanterelles are a good base for mushroom sauce. Exotic shiitake mushrooms are also suitable.

If you want to make a less fatty sauce, replace the cream with chicken, beef or mushroom broth, and the butter with olive oil. Instead of sherry, you can take dry white wine, port, cognac, whiskey. Those who don't like alcohol can simply omit it, or replace it with apple, orange or pineapple juice.

The following can be used as various flavoring additives to the sauce: - almond “petals” or ground walnuts; - anchovies; - bacon or ham; - various cheeses.

Aromatic plants and various spices can also enhance the taste of creamy mushroom sauce. Pieces of truffle or even a few drops of truffle oil can add a wonderful aroma and taste to the sauce. Herbs that go well with creamy mushroom sauce include rosemary, thyme, parsley, oregano, marjoram, green onions and chervil; spices include mustard, nutmeg, white and cayenne pepper, and ground paprika. As a thickener, you can use not only corn starch, but also potato starch, as well as wheat flour,

Great creamy sauce with porcini mushrooms, Dijon mustard and whiskey

In order to prepare an exquisite sauce with mushrooms, take: - 500 g of fresh porcini mushrooms; - 50 g unsalted butter; - 1 head of shallot; - 2 teaspoons of flour; - 1 glass of beef broth; — 1/4 cup of cream 20% fat; - 2 tablespoons of whiskey; - 2 teaspoons Dijon mustard; - 1/2 teaspoon finely grated lemon zest; - finely ground salt and ground pepper.

The combination of the soft taste of cream and the rich aroma of mushrooms has been tested and verified by generations of chefs. Dairy products and forest products organically complement each other, forming a thick, but at the same time delicate range of the dish.

Creamy mushroom sauces are ubiquitous in world cuisine. In traditional Russian dishes, mainly forest mushrooms are used - chanterelles, boletus, honey mushrooms, moss mushrooms, boletuses, etc. A little less often you can find boletus and russula in the composition. In the off-season, gravies are prepared with greenhouse oyster mushrooms, Chinese honey mushrooms, champignons, dried mushrooms and frozen semi-finished products.

In addition to the main ingredients, the sauce may include nuts, various types of onions and herbs, carrots, sweet peppers, sun-dried tomatoes, celery, sour apples, soft and hard cheeses, dried fruits, and pickles. Among the spices that go well with mushrooms and dairy products are cumin, coriander, paprika and curry, nutmeg, bay leaf, cloves and allspice. Herbs - dried and fresh cilantro, celery, parsley, basil, rosemary and thyme.

Sauces are used as a savory addition to boiled pasta, porridge, potatoes and other main courses, as a binding component for casseroles, pizza and lasagna, puff pastries and pies, as a filling for baking tenderloin, fish, poultry and meat products.

How to prepare a fragrant and original sauce from cream and mushrooms is described in detail below.

Recipe: Creamy mushroom sauce. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Creamy mushroom sauce”.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of Creamy Mushroom Sauce is 95 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Mushroom sauce made from dried mushrooms

Liquid sauce from dried mushrooms, prepared using classical technology. Suitable for filling lasagna, various kinds of casseroles, pizza.

List of ingredients:

• Drinking cream – 200 ml. or
• Full-fat sour cream – 150 g.
• Dried white mushrooms – 100 g.
• Nutmeg – a pinch.
• Salt.
• Black pepper.
• Butter – 50 g.
• Wheat flour – 1 tbsp. l. no slide.
• Broth or water – 200-300 ml.
• Garlic – 1 pc.
• Small onion – 100 g.

Cooking method:

1. Grind several dried boletus mushrooms in a coffee grinder to form mushroom flour. Mix with fine salt and a spoonful of wheat flour. Dilute in 100 ml. cold milk or cream.
2. Grate the onion, crush the garlic with a pestle or mash with a garlic press.
3. Melt the butter and sauté the garlic and onion along with the released juice.
4. When the mass of vegetables becomes homogeneous and slightly golden, add seasonings and dried herbs. Pour in a thin stream of cream with diluted powder.
5. The mass in the pan will begin to thicken rapidly, at this point add mushroom broth and the remaining cream.
6. You need to pour in gradually, monitoring the consistency of the sauce. It is worth remembering that when warm it will be a little thicker.
7. After adding the last ingredients, cook covered for about 10-15 minutes over low heat. The sauce takes longer to prepare, since dried mushrooms require longer cooking than frozen or boiled ones.

Classic recipe for creamy mushroom sauce

To prepare a creamy sauce with mushrooms, following a simple recipe that is a favorite among many housewives, you should use:

• onions – 1 pc.;
• refined sunflower oil – 4 tbsp. spoons;
• butter – 50 g;
• wheat flour - 1 tbsp. spoon;
• cream – 300 ml (it is recommended to give preference to a product with a fat content of 10-20%);
• fresh champignons – 100 g;
• salt to taste.

Preliminary preparation of mushrooms involves washing them thoroughly and chopping them into any shape. It is better to cut the onion into small cubes, then fry in a frying pan with a small amount of vegetable oil until golden brown.

Once the onion is browned, you can add chopped mushrooms to it. The ingredients must be simmered in a closed frying pan until the moisture is removed.

To prepare the sauce, you will need an additional frying pan in which you need to melt the specified amount of butter and mix with flour. The ingredients must be thoroughly mixed so that no lumps remain in the mixture. The next step is to add cream and stir the contents of the pan.

All that remains is to mix the mushrooms with the sauce and cook over low heat for no longer than 3 minutes. Density can be adjusted with milk. So, if the sauce seems too thick, it is recommended to add a little dairy product to it and simmer for a few more minutes. Delicate creamy sauce with champignons is ready!

Creamy cheese sauce with oyster mushrooms

Very delicate sauce with large pieces of mushrooms. Ideal for serving with poultry, fish and baked meats.

List of ingredients:

• Processed cheese “Druzhba” - 200 g.
• Oyster mushrooms – 400 g.
• Butter – 100 g.
• Dried paprika – 0.5 tsp.
• Fresh cilantro or parsley – 30 g.
• Sun-dried tomatoes – 20-30 g.
• Heavy cream – 150 ml.
• Vegetable and mushroom broth – 300-400 ml.
• Garlic – 3-4 cloves.
• Wheat flour – 1 tbsp. l.
• Salt.
• Black pepper.
• Laurel leaf.

Cooking method:

1. Carefully sort fresh oyster mushrooms, removing all woody parts. Cut into cubes and fry in butter with the addition of 2-3 bay leaves. Once a rich aroma appears, the spices can be removed.
2. Add crushed garlic, chopped sun-dried tomatoes and parsley, cilantro or basil to the mixture. Add salt. Add a quarter to a half spoon of ground paprika. It will add sweetness and a light golden hue to the dish.
3. Simmer covered for 2-3 minutes. Then pour in cream. Add ground pepper.
4. Place a heaping spoonful of good wheat flour into a dry frying pan. Stirring frequently, bring it to a creamy color, cool and stir in some of the mushroom or vegetable broth.
5. Add the resulting mixture to the mushrooms in parts, making sure that the flour does not settle to the bottom and does not burn.
6. When the entire mixture is evenly distributed and begins to thicken, dilute everything with the remaining mushroom (vegetable) broth to the required consistency.
7. Lastly, add the crushed processed cheese. Like flour, cheese should be added in batches, waiting until each batch is completely melted.
8. At the end of cooking, if desired, you can add more heavy cream if the sauce does not seem “creamy” enough or too thick. After pouring in the cream, the sauce needs to be cooked for 5-7 minutes.

Mushroom sauce made from porcini mushrooms for pasta

Ingredients:

• 2 onions
• broth – 200 ml
• 1 tbsp. spoon of ground dry porcini mushrooms
• 3 tbsp. spoons of sour cream or cheese
• ground black pepper
• salt to taste

For the porcini mushroom pasta sauce, fry 2 onions until golden brown, pour in the broth, when it boils, add ground dry mushrooms. Simmer over low heat for 10–15 minutes. Then add 3 tbsp. spoons of sour cream or cheese, black pepper and simmer the mushroom sauce from porcini mushrooms to the pasta for another 1 minute. Let it brew for 10 minutes.

Creamy mushroom sauce “A la tartar”

Thick sauce with a spicy addition in the form of pickled gherkins, capers or olives. Dried porcini mushrooms add a special flavor to the sauce. Instead of the usual boletus mushrooms, you can take greenhouse shiitakes. They leave a pleasant nutty aftertaste and are ideal for mushroom sauces. Their pulp is much denser than ordinary forest mushrooms, so these forest gifts need to be crushed more carefully.

List of ingredients:

• Porcini mushrooms, dried – 100 g.
• Gherkins or olives – 70-100 g.
• Dried parsley or cilantro - 0.5 tsp.
• Dried dill - 0.5 tsp.
• Full-fat sour cream – 200 g.
• Any broth – 400 ml.
• Wheat flour – 1-2 tbsp. l.
• Dried or fresh celery – 1 tsp. or 50-70 g.
• Salt.
• Garlic - optional.
• Black pepper.
• Ground cumin.
• Vegetable oil – 50 ml.

Cooking method:

1. Fill the slices of dried mushrooms with water and change the liquid several times as they become saturated with color. Finally, pour in cold milk and leave in the refrigerator until completely softened.
2. Finely chop, fry with onion and a clove of garlic. As you fry, add more broth to coat the pieces with steam.
3. Stir flour, dried herbs, ground cumin and salt into sour cream. Dilute with broth and add to the pan.
4. Stir vigorously, not allowing the flour to concentrate on the bottom of the bowl. It will burn instantly and spoil the taste of the sauce.
5. Once the sauce has thickened evenly, add the celery root, grated on the beetroot profile. Cover with a lid and simmer for 5-7 minutes.
6. Lastly, add chopped gherkins, olives or capers. You need to choose one of the pickles, as they don’t go well together in this sauce.
7. You cannot add pickled gherkins along with celery, as the vinegar they contain will prevent the pieces from cooking properly and they will remain slightly harsh.
8. After adding the last ingredients, cook for another 5-10 minutes over low heat.

How to make a flavorful sauce from dried mushrooms

To prepare mushroom sauce from thinly sliced ​​dried mushrooms with sour cream, the following products are required:

• 400 g dried porcini mushrooms.
• 3.5 glasses of water.
• 1 pinch of salt.
• 2 tbsp. spoons of flour.
• 250 g sour cream.
• 1 medium sized carrot.
• 20-30 g parsley.
• 1 PC. onions.
• 1 bay leaf.
• 2-3 tablespoons of olive oil.
• 5 black peppercorns.
• 1 clove of garlic.

After the mushrooms are filled with 1.5 glasses of water and left for 2 hours, you can begin the main part of cooking.

The onion needs to be finely chopped, it is better to grate the carrots. Pour the preparations into a frying pan, fry in oil and add salt. Don't let them turn brown, 5 minutes is enough. According to the recipe on how to make a fragrant sauce from dried mushrooms, you need to remove them with a slotted spoon and transfer the frying pan to the vegetables. Stir and heat treat for 5-7 minutes. Pour in the broth and add a whole clove of garlic. After 3 min. pour in 2 more glasses of water, pepper, salt and add bay leaf.

Stir the resulting mixture, cover with a lid and boil for another 15 minutes. Mix flour with sour cream until smooth and without lumps. Slowly pour the sour cream and flour into the broth, stirring constantly. Cook for 10 minutes. over low heat. Add chopped parsley and boil for 3-5 minutes.

This type of gravy goes great with mashed potatoes.

Creamy mushroom sauce “student style”

It’s a stretch to call the sauce creamy, since depending on the situation and how full the refrigerator is, it can be prepared with cream, sour cream, mayonnaise, or just butter alone.

List of ingredients:

• Autumn honey mushrooms, frozen – 200 g.
• Sour cream – 100 g.
• Tomato paste – 1 tbsp. l.
• Carrots – 100 g.
• Onion – 100 g.
• Dried dill – 1 tsp.
• Vegetable broth – 500 ml.
• Salt.
• Seasoning for mushroom or chicken broth.
• Wheat flour – 1 tbsp. l.
• Black pepper.

Cooking method:

1. Boil half a standard briquette of frozen honey mushrooms (400g). Add bay leaves and peppercorns as you go. Greenhouse Chinese honey mushrooms take longer to cook than their forest counterparts.
2. Fry in vegetable oil. Add onions and carrots. Add spices and salt.
3. Grind into a paste using an immersion blender.
4. Mix sour cream with tomato paste or ketchup, wheat flour and broth.
5. Pour the mixture into the mushroom caviar. Let it simmer a little without a lid. Add a teaspoon of dried dill and half a spoon of complex seasoning (base) for mushroom broth.
6. Simmer for 5 minutes under the lid.

Lenten sauce from frozen mushrooms

• frozen champignons – 0.35 kg;
• garlic – 2 cloves;
• potato starch – 20 g;
• vegetable oil – 20 ml;
• onions – 100 g;
• carrots – 100 g;
• salt, pepper - to taste.

Cooking method:

• Pour water over the mushrooms, without defrosting, until it barely covers them.
• Boil the mushrooms for 5 minutes after boiling, pour the mushroom broth into a separate container.
• Measure out 150 ml of broth and cool it. Dissolve starch in it.
• Peel the vegetables. Grate the carrots and finely chop the onion.
• Fry the vegetables, add boiled mushrooms to them, fry everything together for about 5 minutes.
• Salt and pepper. Squeeze the garlic into the pan with the mushrooms. Pour in broth.
• Simmer everything together for 5 minutes. After this, the sauce can be considered ready, but if desired, you can beat it with a submersible blender.

The sauce prepared according to this recipe will appeal to vegetarians, as it does not contain animal products.

Even an inexperienced housewife can prepare a sauce from frozen mushrooms, but the sauce itself is so good that it can even decorate a holiday table.

Don't know what to serve with pasta or other side dishes? Mushroom sauce made from frozen mushrooms will be an ideal addition to any second course. It is prepared quite simply from a minimal set of ingredients. And our recipes will help you create a real culinary masterpiece.

Creamy mushroom sauce from champignons

A traditional version of cooking a thick sauce with the addition of sautéed vegetables and dried herbs. Usually onions and carrots are added to the frying, but there are options with the white part of the leek and sweet pepper. Leeks give the sauce a milder flavor.

List of ingredients:

• Assorted mushrooms or champignons – 300 g.
• Drinking cream (10%) or full-fat milk – 200 ml.
• Butter for frying – 100 g.
• Onions or leeks – 100 g.
• Ground cumin or coriander - a pinch.
• Sweet pepper – 0.5-1 pod (100g)
• Salt.
• Bay leaf.
• Allspice peas.
• Wheat flour – 1 tbsp. l.
• Broth or water – 300 ml.
• Dill, cilantro, parsley - to taste.

Cooking method:

1. Clean the mushrooms and boil in salted water. If the sauce is made from wild mushrooms, then for the broth you need to take not the first, but the second decoction. The first time after boiling, drain the water.
2. Decant part of the broth into a separate bowl (300-400 ml).
3. Champignons, autumn and Chinese (greenhouse) honey mushrooms, even when boiled, have fairly dense flesh, so it is advisable to grind them with a blender or meat grinder before frying. Other varieties of mushrooms do not need this.
4. Fry mushroom caviar with onions. In the process, add grated carrots and finely chopped bell peppers.
5. Add another piece of butter, after melting, add cream and simmer covered over low heat.
6. Add spices according to the list. Dissolve the flour in the broth and pour into the sauce base.
7. After a couple of minutes, taste and adjust with salt.
8. Simmer for another 2-3 minutes, then remove from heat, cool slightly and grind with a blender into a thick and homogeneous mass. It is important to remember that the sauce will thicken as it cools.
9. In this form, the sauce is perfect for boiled pasta, crushed potatoes and side dishes.
10. In the author’s personal practice, the sauce was used “under cheese” for pouring lubricants, pizza, piece pies, lasagna and potato-based casseroles.

Creamy mushroom sauce with champignons for chicken

This seasoning goes well with meat, including chicken. This dish is perfect for a holiday dinner. To prepare the chicken sauce, you will need the following ingredients:

• 0.5 kg champignons;
• onions - 2 pieces;
• cream 25% - 2 tbsp.;
• sour cream - two tablespoons;
• salt, pepper, nutmeg;
• vegetable oil;
• greenery.

Follow this method for preparing mushroom seasoning:

1. Wash the champignons , peel them, cut into small pieces.

2. The greens should be finely chopped ; they will be used to decorate the dish before serving.

3. Finely chop the onion with a knife.

4. Pour a little vegetable oil into a well-heated frying pan , add the onion and fry until golden brown - about seven minutes. The onion must be constantly stirred so that it does not burn, otherwise the sauce will have a bitter taste.

5. Add chopped champignons to the fried onions in a frying pan and fry for 15 minutes, stirring constantly.

6. Transfer the fried vegetables to a plate so that they cool faster. Then place them in a blender, add salt, pepper, sour cream and half the cream. Beat all components in a blender until a homogeneous puree mass is formed.

7. Now you need to pour the sauce into a saucepan and cook for several minutes over low heat.

8. Add the remaining cream , ground nutmeg, stir and remove from heat.

9. Before serving, pour the sauce into a beautiful form and sprinkle with herbs on top.