Recipe Mushroom sauce (from champignons). Calorie, chemical composition and nutritional value.

Champignon gravy is an excellent addition to any vegetable, meat or fish dish. It is served with pasta, boiled potatoes, cutlets and even dumplings.

It is worth saying that gravy is a universal dish, considered both a sauce and an appetizer at the same time. To change the taste of the gravy, onions, carrots, cream, sour cream and meat are added to the mushrooms, and flour is usually used as a thickener.

We offer several recipes for preparing mushroom sauce from champignons with a step-by-step description of the process.

How to properly make mushroom sauce from champignons for everyday meals for the whole family? Note that it can complement and radically change the taste of boiled rice, buckwheat and pearl barley. This versatile recipe is a must have in your cooking notebook. After trying to make it once, you can further experiment with different spices and seasonings.

1 onion;
500 g champignons;
2 carrots;
4 tbsp. l. flour;
500 ml broth or water;
5 tbsp. l. vegetable oil;
Salt, ground black pepper and Italian herbs - to taste.

Use the step-by-step recipe description showing how to properly prepare champignon gravy.

The carrots and onions are peeled, the mushrooms are washed and dried on a kitchen towel.
The onion is chopped into cubes, the carrots are grated, and the mushrooms are cut into thin strips.
First, chopped onion is fried in oil until golden brown.
Next, add grated carrots to the onion and fry for 5 minutes.
Add mushrooms, mix with vegetables and fry over low heat for 10 minutes.
The whole mass is sprinkled with salt, pepper and dried herbs, poured with broth and mixed.
Stir flour into 100 ml of broth: beat with a whisk so that there are no lumps.
Pour in a thin stream into the main mass and mix constantly.
Simmer over low heat for 5-7 minutes until thickened.
The side dish is poured over with hot gravy and served to the table. It is worth mentioning that this recipe is used to prepare gravy from frozen mushrooms. However, the mushrooms are first defrosted, then squeezed out of excess liquid by hand, cut and fried.

Lenten mushroom sauce

Ingredients:

mushrooms – 500 g
onions – 1 pc.
carrots – 1 pc.
flour - 2 tbsp.
tomato paste or Krasnodar sauce
vegetable oil
ground black pepper and allspice
Bay leaf

Making this gravy is very simple. Cut the pre-washed mushrooms into small pieces. You can use frozen mushrooms, then there is no need to wash them. Next, place the mushrooms in a deep frying pan and simmer in vegetable oil for 10 minutes. Frozen ones can be placed together with pieces of ice, but then you will need to simmer until most of the water has evaporated. At this time, peel the carrots and onions. Grate the carrots and finely chop the onion. Mix vegetables with mushrooms and simmer for about 5 minutes.

If you use fresh store-bought or wild mushrooms, you must first boil them in water. Attention: unknown mushrooms may pose a health hazard!

Prepare the sauce. To do this, fry the flour in vegetable oil in a separate bowl. Then fill it with water and grind thoroughly to obtain a homogeneous consistency. Add the flour sauce to the mushrooms and vegetables, add a little boiling water and stir. The amount of water depends on the expected thickness of the gravy. Next, you need to add tomato paste to the frying pan so that the sauce takes on a pleasant orange hue. Add spices, boil for about 6 minutes over low heat and that’s it, the tomato mushroom gravy is ready.

The miracle of champignons

Champignons are considered the most common mushrooms; they are grown in greenhouse conditions, which means they are available all year round. The price also allows you to safely buy them without causing much damage to your budget. It will please not only vegetarians; avid meat eaters will also enjoy it. The recipe is simple:

The champignons should be thoroughly washed, peeled, placed in a hot frying pan, dried, stirring them constantly with a wooden spatula.
When all the liquid has evaporated, add a few tablespoons of vegetable oil, add plenty of salt, and fry until golden brown.
Separately fry several onions and a couple of young carrots.
Combine refills.
In a separate frying pan, fry a ladle of sifted wheat flour. The base of the future sauce should acquire a creamy tint.
Carefully pour a glass of warm water into the flour mixture, stir, achieve a homogeneous consistency, and bring to a boil.
The sauce should be seasoned with spices: dill, salt, garlic, cumin, nutmeg.
Combine all the dressings, simmer for a few more minutes, sprinkle with fresh parsley.

The secrets of a delicious lean mushroom gravy lie in the flour base. Flour must be sifted to remove excess debris. Potato or corn flour is not sifted. Of the spices, preference should be given to nutmeg; it is this spice that allows you to preserve the mushroom flavor of the gravy.

Mushroom sauce with sour cream

Ingredients:

mushrooms – 500 g
sour cream – 1 tbsp
onions – 2–3 pcs.
garlic – 2–3 cloves
flour – 2 tbsp. l.
vegetable oil
pepper

This homemade gravy made from fresh or frozen mushrooms is good not only for side dishes, but also for meat, such as kebabs. Prepare the mushrooms and cut into small pieces. Honey mushrooms can be left as is. Fry peeled and finely chopped onion in vegetable oil until golden brown. Add the mushrooms and simmer for about 10-15 minutes until the water has evaporated and the mushrooms begin to brown. Place sour cream in a frying pan, salt and pepper the dish and bring it to a boil. To give the gravy the desired thickness, you can use a small sieve to evenly distribute a little flour and mix thoroughly. If necessary, dilute the gravy with water. 5 minutes before readiness, add chopped garlic, mix all ingredients well and turn off the heat. Allow the gravy to brew a little and absorb the aromas of the spices.

This gravy will be especially tasty made from aromatic wild mushrooms. Tomato paste can be added as desired, but make sure that the gravy does not turn out to be too sour

Mushroom sauces and gravies can turn meat, vegetables, pasta and cereals into restaurant delicacies. We will teach you how to make mushroom sauce that will become your favorite recipe!

Fragrant porcini mushrooms, delicious champignons, juicy honey mushrooms... Do you love mushrooms and mushroom dishes? Then you'll love making mushroom sauce from frozen mushrooms! Everyone has their own most delicious recipe, we will offer several, and you choose.

All recipes have been tested by housewives, are suitable for beginners in cooking and do not require special ingredients. Put on your apron and get started!

Chicken and champignon sauce with sour cream

A very tasty and satisfying dish that does not require much time to prepare and use gourmet products - chicken gravy with champignons and sour cream. For a side dish, prepare mashed potatoes or boiled potatoes.

1 chicken fillet;
1 onion;
400 g champignons;
300 ml sour cream;
Salt and ground black pepper;
3 tbsp. l. butter;
2 tbsp. l. vegetable oil;
2 cloves of garlic;
1 tbsp. l. chopped green parsley or dill.

Prepare chicken and champignon gravy with sour cream according to a recipe with step-by-step description.

Cut the fillet into small pieces and fry in vegetable oil until golden brown, add a little salt.
Add peeled and thinly sliced onions and fry with meat for 5-7 minutes.
After cleaning, cut the champignons into cubes and add to the meat and onions.
Add salt and pepper again to taste, add chopped garlic with a knife, stir, fry for 10 minutes.
Add butter, sour cream, stir, simmer over low heat for 10 minutes, stirring the contents regularly so as not to burn.
Add greens, mix and serve with a side dish.

How to make mushroom sauce from frozen mushrooms

Mushroom Sauce
Before you make mushroom sauce from frozen mushrooms, you should prepare the ingredients. The main component is mushrooms; they should be defrosted and soaked in cold water for half an hour. Then rinse and boil the whole thing for an hour. The broth will be useful in sauce or soup, do not throw away this valuable liquid.

The type of mushroom does not matter much: you can prepare gravy not only from porcini mushrooms, but also from forest chanterelles, Polish, and even ordinary champignons. The remaining components can be varied depending on individual preferences. If you don’t like onions, or your husband hates carrots, don’t give up on the recipe. Just remove the ingredients you don't like or replace them with others. There are no strict restrictions in cooking, especially in sauces, the preparation of which requires a creative approach.

Dried mushroom dressing

If someone has a bunch of dried forest products hanging in their pantries, then one can only kindly envy the thrifty owner. If there is no such wealth, but you really want to pamper yourself with real forest mushrooms, then packaging a dried product will be the solution. Lenten dry assorted mushroom sauce will delight you with its forest aroma and spicy taste. The recipe is also quite simple:

Pour boiled water over dry mushrooms and leave to rest for several hours;
Squeeze the mushrooms thoroughly and fry in a hot frying pan in the company of onions, carrots, and sweet peppers. The latter is placed optionally;
The flour is fried in a small container until dark creamy. Pour in a few tablespoons of fragrant vegetable oil, stir quickly, remove from heat, and cool. This procedure MUST be repeated several times. Vegetable oil plays the role of a natural thickener. The result will be a thick, rich mass. It should be diluted with the water in which the mushrooms were soaked, mixed, and boiled with spices;
Pour a gentle flour sauce over the vegetable mix, no need to cook, sprinkle with herbs.

If the flour sauce turns out to be too liquid, it should be strained through a fine sieve or cheesecloth. The result is a rich mushroom gravy that can be pureed in a blender, turning it into a delicious mousse, perfect for vegetable meatballs. The prepared mixture acquires a completely different taste if it sits for several hours in a cool place, which means you should curb your appetite a little.

Mushroom sauce from frozen mushrooms recipes

Mushroom gravy goes well with any homemade dishes: potatoes, buckwheat, rice, meat stew, sausages, cutlets. Children will ask to dip their bread in it, and guests will appreciate the exquisite aroma in combination with meat goulash or roast.

We will offer you the best recipes: a simple recipe for beginners, options with sour cream, cheese, broth, cream. Try different recipes in your kitchen and choose your favorite!

A simple recipe for beginners

Easy Gravy for Beginners
If you're making mushroom gravy for the first time, you'll love this simple gravy recipe. It can be made from ordinary champignons; it is better to choose brown and small ones.

Calorie content – 80 kcal.

Dish components:

Champignons – 300 gr.;
Butter – 50 gr.;
Low-fat sour cream – 100 gr.;
Medium onion – 1 pc.;
Small carrot – 1 pc.;
Black pepper and a pinch of salt;
Provençal herbs (mixture) – 1 tbsp.

We will cook in a large frying pan.

Place the frying pan on high heat.
Melt the butter.
We clean the onion, chop it into small pieces and throw it on the melted butter.
Fry the onion for 2-3 minutes until the golden color begins to appear.
Peel the carrots and grate them on a medium grater. Add grated carrots to the onions. Fry together for 2-3 minutes.
Wash the champignons and cut them into four parts. Throw it into the frying pan with the onions and carrots. Fry over high heat for 3-5 minutes, stirring often. It is important that the frying pan is large; the champignons should not be crowded.
Add some salt to the champignons and fry a little more so that the water comes out and boils away.
Pour in sour cream, add pepper and Provençal herbs. Reduce heat and cover the pan with a lid.
Let it simmer for 3 minutes.

Pour the hot mixture over your favorite dish and enjoy!

Frozen mushroom sauce with sour cream

Frozen mushroom sauce with sour cream
You can make an exquisite French sauce from frozen wild mushrooms with sour cream, it's quick and easy. It is ideal for Lent and diversifies the family menu.

Calorie content – 80 kcal.

Ingredients:

Frozen mushrooms – 500 gr.;
Flour – 2 tsp;
Butter (if fasting, you can use vegetable oil) – 2 tbsp;
Dried greens (herbs) – 1 tbsp;
Onion – 1 head;
Bay leaf – 2 leaves;
Salt, spices.

Step-by-step cooking recipe:

Thaw the mushrooms and soak them in regular golden water for half an hour, then rinse thoroughly and put in a saucepan to cook. Throw two bay leaves into the same pan and add salt to the water. Let them cook for half an hour.
Drain the water and squeeze the mushrooms, cut into cubes. Throw away the bay leaves.
Place butter in a saucepan and melt over high heat.
Chop the onion and fry in oil.
Add the chopped mushroom mixture and fry over high heat with the onion for 10 minutes.
Add flour and stir the mixture well, add 3 tablespoons of water. You should get a thick, homogeneous mass.
Throw in herbs, spices, salt if necessary.
Simmer the mixture for another 5-7 minutes under a closed lid over low heat.

Serve hot, pouring over the dish directly on the plate. Bon appetit!

Mushroom sauce from frozen porcini mushrooms with cream and broth

Frozen porcini mushroom sauce with cream
Let's prepare an appetizing and aromatic gravy for your dinner or holiday table. You can use meat or chicken broth, or use broth from cooking the mushrooms themselves.

Calorie content – 110 kcal.

Ingredients:

Frozen boletus - 0.5 kg;
Broth – 150 gr.;
Sour cream – 150 gr.;
Bay leaf – 2 pcs.;
Butter – 80 gr.;
Flour – 1 tbsp;
Dried dill – 1 tbsp;
Mix of spices to taste, salt.

Gravy recipe:

Thaw the boletus mushrooms and boil them in water, to which add two bay leaves and salt. Cook for half an hour.
Use the broth for sauce or save it for preparing other dishes: soup, soup, vegetable stew.
Place the butter in a large, thick-bottomed frying pan and let it heat.
Cut the boletus into small neat pieces.
Add flour to the butter and mix until the flour is completely dissolved and a homogeneous mass is obtained. Let it simmer for a couple of minutes.
Add the mushrooms and fry them over medium heat for 15 minutes. If they burn, turn the heat even lower.
Pour sour cream over everything and add broth, meat or mushroom at your discretion. Taste for salt and add salt if necessary. Add herbs and spices.
With the lid open over low heat, simmer the gravy for 10-15 minutes, stirring with a wooden spoon. Cook until the consistency is perfect - thick and even.

Enjoy the taste of your dishes with this aromatic sauce!

Mushroom sauce made from frozen mushrooms with melted cheese

Mushroom sauce with melted cheese
If you have frozen mushrooms, be sure to pamper your favorite guests or husband and children with this delicious sauce. Pour it over pasta or porridge, boiled or fried potatoes, and you will simply be adored for this treat!

Calorie content – 120 kcal.

Ingredients:

Frozen mushrooms – 400 gr.;
Hard cheese that melts well – 200 g;
Butter – 80 gr.;
Cream – 100 gr.;
Flour – 1 tbsp;
Garlic – 2 cloves;
Dill - a bunch;
Salt and spices at your discretion.

Cooking method:

Boil the mushrooms in slightly salted water and chop finely.
Place the butter in a large frying pan and let it melt. Add flour to the butter, dissolve it and simmer for a couple of minutes.
Add the mushroom mixture and fry over medium heat without a lid for about 10 minutes. stir vigorously with a wooden spatula.
Taste for salt and add if necessary. Season.
Cream on top. Press the garlic, chop it and add the dill.
Stir the whole mixture and let it boil.
Finally, add the grated cheese and stir until it melts.

Pour the hot, thick, aromatic mixture over your favorite dish and enjoy!

Lenten sauce from frozen mushrooms

Frozen mushrooms
Lent is delicious if you know how to make mushroom sauce! Lenten dishes prepared with this sauce will be incredibly tasty and satisfying, and fasting will not seem boring.

The calorie content of lean sauce is 80 kcal.

Ingredients for the recipe:

Frozen boletus, Polish or other mushrooms – 400 gr.;
Wheat flour, and if you have corn flour - 1 tbsp;
Vegetable oil – 1 tbsp;
Onion – 1 medium piece;
Small carrot – 1 pc.;
Garlic – 3 cloves;
Dill, parsley - several branches each;
Bay leaf – 3 pcs.;
Spices
to taste – cardamom, saffron, basil, pepper;

Prepare lean mushroom sauce according to the original recipe:

First, you need to prepare the mushrooms. Defrost them and soak them in cold water, let them sit for half an hour. Then we rinse it in running water and cook it in a saucepan, putting three bay leaves in it - this way the mushrooms will reveal their aroma more fully. Cook them for half an hour.
After cooking, pour the broth into a separate cup, we will need it.
Lightly squeeze the mushrooms, dry and cut into small pieces.
The onion needs to be peeled and finely chopped.
We also peel the carrots, wash them and grate them on a medium grater.
Peel the garlic and pass it through a crush.
Wash the greens, dry them and chop them finely.
We take a large frying pan, or a spacious saucepan. Place on fire and pour in sunflower oil.
Fry the onion as usual until slightly golden.
Then combine the onion and carrots and sauté together, stirring. Reduce the heat so it doesn't burn.
Pour in the mushrooms and fry all the vegetables together, 10 minutes will be enough.
Season with salt, add spices and herbs, garlic.
Pour in the flour and mix the whole mass very carefully so that it becomes uniform and the flour is completely dissolved.
Slowly pour in a glass of mushroom broth and stir.
Simmer over low heat without a lid, stir and wait until the gravy reaches the desired consistency - thick and pleasant.

We pour this lean gravy over our favorite homemade dishes: buckwheat, porridge, potatoes and vegetables. Enjoy and treat your guests!

How to make mushroom sauce from frozen mushrooms with tomato paste

Mushroom sauce with tomato paste
Another option for a wonderful Lenten mushroom sauce. This sauce will harmoniously complement meat dishes. It is very tasty to serve sausages and grilled meats, goulash and roasts, poultry and meat cutlets, and chops. And simple potatoes will be much tastier and more satisfying with such a delicious gravy!

Calorie content – 100 kcal.

Required ingredients:

Frozen mushrooms – 500 gr.;
Onion – 1 head;
Bell pepper – 1 pc.;
Carrots – 1 pc.;
Garlic – 3 cloves;
Tomato paste – 2 tbsp;
White wheat flour – 2 tsp;
Vegetable oil – 2 tbsp;
Bay leaf – 2 leaves;
Mushroom broth – 200 gr.;
Italian herbs spice mixture – 1 tbsp;
Salt, pepper - to taste.

Cooking method:

Thaw frozen mushrooms, rinse thoroughly and soak in cold water for 30 minutes. Then fill the pan with water and cook for another 30 minutes. Add some salt to the water and add a couple of bay leaves to it.
Remove the mushrooms and reserve the water. We need a glass of this broth to further prepare the sauce.
Dry the mushrooms with a towel and chop them into even small pieces.
Let's prepare the vegetables. Peel the onions, carrots, peppercorns and garlic. Finely chop the onion and bell pepper, grate the carrots on a medium or fine grater. Let's pass the garlic through a special press.
Take a large saucepan, pilaf pan or frying pan. Pour sunflower oil into the bottom and place on high heat.
Add all the vegetables at once, except for the garlic. Fry the vegetable mixture over high heat, stirring vigorously with a wooden spatula. Three minutes will be enough.
Add chopped mushrooms. Stir the whole mixture, reduce the heat a little so that nothing burns. Fry the mushroom-vegetable mixture for 5-7 minutes.
Add flour and dissolve it in the mixture.
Add Italian herbs, pepper, and salt to taste. Taste and vary the salt and spice content.
Pour in the broth, stir and turn on low heat.
Let the gravy simmer for another 5-7 minutes over low heat.

And now your flavorful, thick gravy is ready! Serve it piping hot, as soon as you remove it from the stove. The hotter it is, the tastier it is. Bon appetit!

Mushroom sauce from frozen porcini mushrooms with wine

Sauce with wine
The refined and sophisticated taste of this sauce will be appreciated by even the most sophisticated gourmets and pampered guests. An excellent sauce option if you are planning a magnificent festive feast, a home celebration, or a romantic dinner. If you want to pleasantly surprise and show off your culinary skills, here is a great option for you, take advantage of it!

Calorie content – 90 kcal.

Required ingredients:

Frozen boletus mushrooms – 500 gr.;
White onion – 1 pc.;
Garlic – 3 cloves;
Dry white wine – 150 g;
Heavy cream – 100 gr.;
Butter – 50 gr.;
Flour – 1 tbsp;
Dried dill, basil - 1 tsp each;
Black pepper, salt, spices.

Step-by-step recipe for sauce with wine:

Thaw the mushrooms and rinse them under running water. Then soak them in cold water and let them soak for 20-30 minutes. During this time, prepare the remaining ingredients.
Peel the onion and finely chop into neat cubes.
Peel the garlic and chop it with a knife, or pass it through a garlic press.
Prepare spices and herbs.
Rinse the boletus mushrooms again, place them in a saucepan and cover with water. Add salt and cook for 20-30 minutes.
Drain the broth from the pan, but do not throw it away. It is useful in preparing a wide variety of dishes: gravies, sauces, soups and stews.
Cut the boletus into small cubes. Place them on a towel to remove excess liquid.
Place the butter in a large saucepan and melt over medium heat.
Throw chopped white onion onto the melted butter and simmer for just a couple of minutes.
Then add the mushrooms and let them fry with onions for 7-10 minutes. Be sure to stir and adjust the heat so it doesn't burn.
Add a spoonful of flour and stir the whole mass thoroughly.
Pour in the wine in a thin stream and add the cream.
Add garlic, spices and herbs, and salt if necessary.
Stir the sauce and let it evaporate for 7-10 minutes.

Bon appetite!

Mushroom sauce recipe from frozen forest mushrooms

Frozen Wild Mushroom Sauce
You'll love this gravy: it's rich, thick, and very satisfying. Any forest mushrooms are suitable for it: chanterelles, honey mushrooms, Polish mushrooms, boletus mushrooms, boletus mushrooms - the whole harvest will do! You can even add champignons if there are no others. The taste will be no worse!

Calorie content – 120 kcal.

Ingredients:

Mushrooms (thawed dry mass) – 400 gr.;
Butter – 80 gr.;
Cream – 100 gr.;
Mushroom or meat broth – 100 g;
Flour – 1 tbsp;
Bay leaf – 1 pc.;
Mustard – 1 tsp;
Garlic – 3 cloves;
Greens - a bunch;
Spices, salt - to taste.

Step by step recipe:

Boil the thawed mushrooms in salted water for 25-30 minutes, then dry them to remove excess water and cut them finely, as if for a salad.
Pass the garlic through a crusher.
Wash the greens and chop them finely.
Place butter in a frying pan and wait until it dissolves. Add mushrooms.
Fry them until golden brown over high heat, stirring frequently.
Then add flour, cream and broth. Mix all this so that it is completely homogeneous.
We turn the heat to low so that the gravy evaporates quietly, but does not boil.
Add mustard, salt and spices, herbs.
Steam the gravy for another 10 minutes.

Season your homemade dishes with the ready-made steaming gravy and enjoy the unique taste!

Gravy made from champignons with cream

The sauce made from champignons with cream has an amazingly delicate creamy taste. A fragrant and moderately thick gravy can decorate any side dish.

400 g champignons;
100 g of onions and carrots;
2 tbsp. l. wheat flour;
2 tbsp. l. vegetable oil;
100 ml cream;
1.5 tbsp. any broth (ordinary water is fine);
Salt and favorite spices - to taste;
1 tbsp. l. chopped green parsley.

The gravy is prepared from mushrooms with cream according to the recipe below.

Peel and wash the vegetables, chop finely with a knife and fry in oil: first the onion until golden brown, then the carrots until soft.

Cut the peeled champignons into thin strips, add to the vegetables, cover the pan with a lid and cook over low heat for 15 minutes, remembering to stir to prevent burning.

Dissolve the flour in a small amount of broth and whisk until there are no lumps.

Pour into the broth, stir and pour over the mushrooms and vegetables.

Let it boil for 3 minutes, add cream, add salt and your favorite spices (do not overdo it, so as not to interrupt the taste of the cream).

Stir and simmer over low heat for 10 minutes, remove from heat and let stand for 5-7 minutes. When serving, add chopped parsley to the gravy and stir – it will look beautiful and appetizing!

Calories and nutritional value

Mushroom gravy is a low-calorie dish that will not harm your figure. Its calorie content does not exceed 120 kcal, and depends on the components. The most dietary option is lean, without the use of cream, sour cream and butter. The less dairy products and frying, the lighter and more dietary the gravy will be.

Mushroom sauce with broth will contain approximately 80 kcal, 6 g. fat, 3 gr. carbohydrates and 1.5 g. proteins.

If you add cream or sour cream, the calorie content will become 108-115 kcal, and the KBJU will be something like this: proteins 10 g, fats 5-15 g. (depending on the fat content of the dairy product you take), and carbohydrates 20 g.

This is an excellent product for fasting and for vegetarian nutrition, but at the same time it is nourishing, tasty and will allow you to diversify your daily home menu. Those on a diet should make this gravy without frying the onions and vegetables, but using a light sauté in vegetable oil.

Gravy with champignons, milk or cream for chicken and other dishes

It turns out that sauces can be prepared not only based on sour cream, mayonnaise or cream. We suggest preparing champignon gravy with the addition of milk. The taste of the mushroom sauce will not deteriorate at all if you use this product. This aromatic and tasty dish is served with croutons as an appetizer, or meat is baked in gravy, which will be imbued with an amazing aroma and become tender in taste. You can serve this gravy with chicken and other dishes.

500 g champignons;
500 ml milk (or cream);
1 head of onion (preferably white);
2 tbsp. l. butter;
2 tbsp. l. vegetable oil;
2 tbsp. l. starch;
3 cloves of garlic;
Salt and ground black pepper;
1 tsp. mushroom seasoning.

A recipe with a photo will help you prepare mushroom sauce from champignons and milk, especially for novice housewives.

Dilute starch in 100 ml of warm milk (not hot) and let stand for 10 minutes.
Pour the remaining milk into a deep saucepan, put in the peeled but whole onion, and simmer over low heat until it softens.
Wash and peel the champignons, dry with a paper towel and cut into thin strips.
Peel the garlic, chop with a knife, heat vegetable oil in a frying pan, add butter and melt.
Fry the mushroom strips until golden brown, then add the garlic and mushroom seasoning, mix and fry for 2-3 minutes.
Remove the onion from the milk and discard (the onion will give the milk a special piquant aroma).
Add mushrooms to milk, add salt to taste, ground black pepper and cook over low heat for 10 minutes.
Gently pour in the milk and starch in a thin stream, stirring regularly to prevent lumps from forming. If you use cream, you need to dilute it with boiled water in a 1:2 ratio.
Boil for 5 minutes. until the mass thickens, pour into gravy boats and serve with the main course.

Source: gdegrib.ru

Source: www.iamcook.ru

Champignon sauce

What dishes would go with porcini mushroom sauce?

Mushroom dressing is ideal for home cooking in any season. It goes ideally with fried or boiled potatoes, mashed potatoes, buckwheat, rice and barley. It is very tasty to serve cutlets, meatballs, goulash and roast with this gravy, as well as any meat baked in the oven. Vegetable stew, cabbage rolls, grilled vegetables will be much tastier and more satisfying with this sauce.

By the way, if you don’t want to bother with freezing, then regular store-bought champignons will work just fine too. One life hack: add a few dried mushrooms to the champignons. Soak them, then boil them and throw them into the main mass. The taste and aroma will be beyond words!

Cook with pleasure, feed your family with natural homemade dishes, and be healthy. Bon appetit to you, your family and dear guests!

Lenten nutrition means eating only plant foods. A healthy diet is recommended by many doctors for disease prevention, weight loss and body cleansing.

During fasting and diets, dishes are prepared from vegetables, mushrooms, cereals, legumes, nuts and fruits. Soy products are useful: beans, milk, tofu. They are an important source of proteins, carbohydrates, vitamins and microelements.

Mushroom sauce can be prepared from fresh, dried, frozen mushrooms: oyster mushrooms, champignons, shiitake, honey mushrooms. Mushrooms contain healthy proteins, vitamins and extractive substances, which give mushroom dishes a special taste and aroma.

Lenten mushroom sauce is suitable for dishes made from soy products, boiled potatoes, lean cabbage zrazas and potato dumplings.

Serve the finished dish in portioned gravy boats, sprinkled with chopped herbs. Cooking time – 40-45 minutes.

Ingredients:

fresh mushrooms – 200 gr;
vegetable oil – 50 g;
flour - 1 tbsp;
onion – 1 piece;
water or vegetable broth - 1 glass;
salt – 0.5 tsp;
spices: coriander, curry, marjoram, ground black pepper – 0.5-1 tbsp;
soy sauce with mushroom flavor – 1-2 tsp;
greens - 1-2 sprigs.

Preparation:

Wash the mushrooms, cut into medium slices, cover with water. Bring to a boil, add soy sauce, sprinkle with spices, salt to taste and simmer in a saucepan over medium heat for 15 minutes, stirring.
Heat the vegetable oil in a deep frying pan and fry the onion, chopped into half rings.
Separately, in a clean frying pan, heat the flour until medium beige in color, stirring occasionally.
Combine the prepared flour with the onion, stir, place the mushrooms and broth in the fryer for 5 minutes. Adjust the consistency of the sauce by adding water or vegetable broth.
Cool the mushrooms and gravy, transfer to the bowl of a food processor and grind until pureed. You can beat it with a blender.

Bean sauce can replace mayonnaise and become part of your diet, as its taste is rich and piquant. Dishes made from legumes are rich in vegetable protein and fiber.

Ingredients:

fresh beans – 1 cup;
sunflower oil – 60 g;
water or vegetable broth - 0.5 cups;
soy sauce – 1-2 tbsp;
ready mustard – 1-2 tbsp;
garlic – 1 clove;
lemon juice – 1 tbsp.

Preparation:

Cover the beans with cold water and soak for 12 hours. Cook for 2 hours until done, cool.
Place boiled beans in the bowl of a blender or food processor, add sunflower oil, water or broth and mix at medium speed.
Pour soy sauce, lemon juice into the mixture, add mustard, chopped garlic and beat until light.

Mushroom sauce made from fresh champignons

Add chopped champignons. Dissolve flour in water and add to the pan. Season with salt and pepper to taste and continue to simmer with the lid closed for about 10 minutes.

You can serve mashed potatoes, rice or buckwheat as a side dish. Bon appetit! Stewed cabbage with sausage 3 Dec, Zucchini stuffed with mushrooms 22 Mar, Julienne with chicken and mushrooms 18 Feb, Share with friends! Ingredients eggplant ham walnuts mushrooms green peas raisins zucchini squid cabbage potatoes kefir kirieshki sausage canned crab sticks starch corn chicken onion mayonnaise semolina milk carrots flour cucumber pickled pepper tomatoes baking powder rice fish sugar beets pork butter sour cream salt cheese cottage cheese dill minced meat bread garlic apple egg.

Main courses Zucchini stuffed with mushrooms 22 March, Salads Salad with chicken, pine nuts, cheese and grapes 9 November, Main courses Chicken cutlets with cheese 5 May,

Lenten sauce "Bechamel"

The classic Bechamel sauce is prepared with butter and flour, with the addition of milk, and for those on fasting and dieting, a lenten version is suitable.

Roasted flour gives the dish a thick consistency and a slight nutty flavor.

Take lean Bechamel as a basis and add your favorite vegetables, roots and mushrooms to it, as well as berries or dried fruits. By excluding onions, salt and spices, you can get a wonderful sweet sauce for lean pancakes and pancakes.

Ingredients:

wheat flour – 50 g;
soy milk or vegetable broth – 200-250 ml;
onion – 1 piece;
dried cloves – 3-5 pcs;
set of spices for vegetables – 0.5 tbsp;
soy sauce with garlic – 1-2 tbsp;
parsley, dill - 1 sprig each.

Preparation:

In a heated frying pan, fry the flour until light golden brown.
Add soy milk to the flour, breaking up the lumps with a whisk, boil the mixture for 5 minutes and transfer to a water bath.
Chop the onion and place in boiling milk, add cloves, spices, pour in soy sauce and cook, stirring, for 10-15 minutes.
Strain the finished Bechamel through a sieve. Before serving, sprinkle with chopped herbs.

Step-by-step recipe for pasta

A universal sauce made from mushrooms and sour cream perfectly complements pasta side dishes.

To bring the recipe to life, you should have on hand:

100 g mushrooms;
onion;
15 g flour;
250 ml sour cream;
sunflower oil;
salt and spices.

The gravy is prepared according to the following scheme:

Small slices are prepared from washed and dried mushrooms, which are browned in a frying pan.
The onion is cut into small pieces, which are sent to the mushrooms when they release liquid.
After the onions become translucent, add salt, spices and flour to the pan.
After 2 minutes, the mushroom mass is poured with sour cream and continues to simmer for 5 minutes under the lid.

Lenten tomato sauce

Tomato sauce is prepared from pureed canned or fresh tomatoes, using tomato puree and paste. You can add eggplant, green peas, and mushrooms to it.

To diversify the table during Lent and give Lenten dishes a richer taste and aroma, I suggest preparing Lenten mushroom sauce. This sauce will be a great addition to potatoes, various cereals or pasta.

To prepare lean mushroom gravy, you can use any mushrooms: chanterelles, honey mushrooms, white mushrooms, champignons... The most common is considered to be lean mushroom gravy made from champignons, which is what we will be preparing today.

Let's prepare the products according to the list.

In a frying pan with a small amount of vegetable oil, place onions, chopped into small cubes, and garlic, passed through a press. Fry over low heat for 3-5 minutes, stirring occasionally.

Wash the champignons, dry them and cut them into slices, strips or medium cubes. Place the chopped mushrooms on the onion and fry until the liquid evaporates.

Now add salt and pepper. Add flour, mix.

Add hot water little by little, stirring thoroughly until smooth.

Bring to a boil, reduce heat and cook the sauce, stirring constantly, until the thickness you need. Taste the sauce for salt and add salt if necessary. If you want to get a mushroom sauce with a paste-like consistency, use a blender for this.

Lenten dishes can be very tasty. At the same time, there is no need for any extra natural culinary talents. The recipe for lean champignon sauce, which I will tell you below, can be repeated by anyone. Read the text carefully and look at the pictures, they will show what each cooking step looks like.

Ingredients

fresh champignons 200-250 gr.
onions 60-70 gr.
water 700-800 ml.
flour 4 tbsp. maybe with a small slide
vegetable oil 2 tbsp. l.
salt no more than 1 tsp.
pepper, spices to taste

Recipe

Lenten mushroom gravy

This is an interesting version of gravy, for the preparation of which you only need to have:

350 g mushrooms;
2 garlic cloves;
20 g potato starch;
20 ml sunflower oil;
carrots;
onion;
salt and spices.

The preparation method consists of the following steps:

The mushrooms are divided into parts, which are boiled for 5 minutes and then removed from boiling water.
Starch is diluted in 150 ml of broth after it has cooled.
Onions and carrots are chopped and then sautéed until tender.
5 minutes before the end of frying the vegetables, add mushrooms to the pan.
The gravy is salted, seasoned, dressed with garlic gruel and filled with broth.
After 5 minutes of simmering, the gravy is ready.

Mushroom sauce is a great addition to a variety of dishes. The deliciously tasty composition, which allows you to diversify the menu, gives traditional dishes a rich taste and unsurpassed aroma.

Finishing the sauce:

Mix all ingredients well. If the sauce seems runny, you can cook it by stirring constantly. No more than 15 minutes. If too thick, add some hot boiled water and stir. Lenten sauce with champignons goes well with vegetable and cereal side dishes, pasta. Pancakes, pancakes and even just with bread.

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Mushroom sauce - adding a new taste to familiar dishes

Mushroom sauce is one of the simplest, but at the same time popular dishes. This dish is excellent with fish and meat, as well as with vegetables, cereals or pasta. An important fact remains that the gravy is easy to prepare and requires the simplest ingredients. By the way, what we have long called gravy in many countries is called nothing more than an ordinary sauce. The names of these two dishes are different, but the essence is the same - both are designed to make any dish ten times tastier, more satisfying and more aromatic.

The basis of mushroom gravy, naturally, is mushrooms. They can be quite different, including oyster mushrooms and champignons available all year round, frozen and dried mushrooms. Mushroom gravy is usually made with mushroom, vegetable or chicken broth, cream, sour cream, milk or plain water. Sour cream makes the taste of the dish more rich, with a pleasant sourness; The cream gives the gravy a slightly sweet flavor and makes it more airy. If you use both sour cream and cream in the gravy at the same time, the taste of the dish will become sweet and sour. Vegetable broths and water are used for lean gravies. In addition, all kinds of products can be added to the watering: flour, butter or vegetable oil, cheese, onions, eggs, garlic, horseradish, tomato paste, tomatoes, carrots, herbs.

Spices and seasonings with a rich taste are very rarely added to mushroom dishes, so as not to overwhelm the special mushroom aroma. In such dishes, mushrooms play the main role, and all other ingredients are intended only to complement and highlight their taste, and to do this easily and unobtrusively.