Dried mushroom gravy with sour cream recipe. How to make mushroom sauce from dried mushrooms

Mushrooms have been used by humans as food since the time of gathering.
Today, cookbooks offer us a lot of dishes from these gifts of nature. The main advantage is that you can prepare them yourself for future use, and they will be on your table all year round. Mushroom sauce made from dried mushrooms is a fragrant and tasty addition to a variety of side dishes. As you know, only noble species are suitable for drying: boletus, boletus, aspen and boletus. If you have stocked up on dried ingredients, you can start preparing the delicious gravy.

It is important to remember that mushrooms are difficult to digest. They should not be eaten frequently by children and those people who have problems with the gastrointestinal tract, liver and pancreas. Of course, the sauce is not so concentrated, but still, you should be careful in its quantity when dressing dishes.

How to properly prepare mushrooms to create sauce

In order to prepare a sauce from dried mushrooms, you will have to carry out serious preparatory processing of the main product. Dried raw materials should be poured with cold water and kept in it for half an hour. This procedure helps to separate the smallest particles.

Then the water is drained, filled with a new portion of water and kept for 4-6 hours until softened. When the softening process is completed, they need to be boiled for 30 minutes. Now our mushrooms are ready for making gravy.

Drain the water, cool and grind without using a blender so that they do not acquire the structure of a puree. The recipe usually indicates the amount of mushrooms, but most housewives take the product by eye.

Roasted flour is used as a thickener. If you use flour without frying, mushroom sauce made from dried mushrooms will become mealy and lose its attractive taste. And outwardly it will not look presentable.

Mushroom sauce made from dried mushrooms

Delicious sauce from dried mushrooms
What is so unique about sauce from dried mushrooms, and why do simple housewives and the best virtuoso chefs in five-star restaurants adore it? The secret is in its aroma, ease of preparation and versatility in serving. Just one gravy and any dish will become a masterpiece. Take regular buckwheat with a chicken chop, or boiled new potatoes, and pour this gravy on top. Voila - a stunningly appetizing dish is smoking on your table and exuding an amazing aroma!

It is the dried mushrooms that give the gravy a unique aroma - much stronger and richer than fresh mushrooms. In addition, dried mushrooms are easy to buy in the supermarket at any time of the year, and the packaging is quite inexpensive. Try it, prepare this miracle and enjoy its indescribable taste and smell!

Simple recipe

There are many sauce recipes, but we will start with the simplest option. Composition of products for it:

dried mushrooms – 100 grams;
3 onions;
flour – 2 tablespoons;
butter for frying flour – 100 grams;
broth from cooking mushrooms – 3 cups;
salt and pepper to taste.

Cooking process:

We prepare, as described above, the main ingredient. We do not drain the broth in which the mushrooms were cooked; we will need it later.
Peel the onions, chop and fry in oil until transparent. Add finely chopped mushrooms to them, continue heat treatment until the main ingredient is ready.
In another frying pan, saute the flour. When the flour turns brown, add 3 cups of broth to the pan. Simmer the mixture for 15 minutes.
Add the contents from another frying pan into the liquid base. Wait for it to boil, turn it off, infuse the dried mushroom sauce for 5 minutes and serve.

Despite the simple combination of ingredients, the sauce turns out appetizing and very aromatic.

Dried mushroom sauce: recipes

A universal sauce for any side dish
So, we have learned how to properly prepare dried mushrooms for the sauce preparation process. Now let's move on to cooking.

We will offer you four excellent recipes that we have tested ourselves and are ready to confidently recommend to everyone. The first one is classic, on its basis you can build your bold experiments and “dance” from it as your heart desires. We will also describe creamy and sour cream sauces, and finally, the original spicy version. Go!

Classic recipe for dried porcini mushroom sauce

Mushroom sauce adds a special piquancy to meat dishes.
So, to begin with, we will prepare a classic sauce from dried porcini mushrooms. This recipe is ideal in all respects - it is suitable even for beginners, and it is so simple that it is simply impossible to spoil the sauce for this recipe. The result is magnificent: the prepared gravy will be tender, appetizing, and will turn any dish into a culinary temptation.

Calorie content – 115 kcal.

Required ingredients:

Dried porcini mushrooms – 50 gr.;
Butter – 60 gr.;
Sifted wheat flour – 1 tbsp;
Mushroom broth – 150 ml;
Salt, black pepper - to taste.

Description of the classic recipe:

Prepare the mushrooms as described above - soak, rinse and boil.
Cut the mushrooms into smaller pieces.
Melt a piece of butter in a frying pan and lightly add a tablespoon of flour.
Throw in the mushroom mixture and stir vigorously for a couple of minutes over medium-high heat.
Try the mushrooms - if there is enough salt, do not add more salt.
Pour in the broth, stir until the mixture is even. Cover the pan with a lid and simmer over low heat for 15 minutes. Stir occasionally with a wooden spatula.

The gravy is ready! It can be used as is, or you can optionally add greens, herbs or other ingredients according to your imagination.

Dried mushroom sauce with sour cream

Dried mushrooms in sour cream
Gravy from dried mushrooms with sour cream is a delicate puree with a rich aroma and velvety mushroom taste. Sour cream gives the gravy a special milky tenderness and an appetizing appearance! You can simply serve this sauce with black bread, and it will be delicious.

Calorie content – 121 kcal.

You will need:

Any dried mushrooms – 50 gr.;
Butter – 1 tbsp;
Mushroom broth – 50 ml;
Onion - half a large head;
Medium fat sour cream – 200 gr.;
Spices to taste;
Black pepper and salt - a pinch each.

Description of preparation:

Finely chop the onion and prepared mushrooms (already soaked, washed and boiled).
Fry the onion for 5 minutes in butter. Then add the mushrooms.
Fry the mushrooms and onions for another 5 minutes over fairly high heat, but so as not to burn.
Now pour in a little broth, add salt and pepper if necessary. You can add a little spices - dried dill, basil, cardamom. But don't overdo it.
After a couple of minutes, pour in the entire portion of sour cream, put the heat on low, stir all the ingredients and simmer under the lid for 10-12 minutes. Ready!

Pour the aromatic sauce over any dishes and simply serve with appetizers, bread, and crackers. You'll lick your fingers!

Dried porcini mushroom sauce with cream

Creamy porcini mushroom sauce
What could be better than mushroom sauce? Only sauce made from dried mushrooms with cream! This creamy aroma and tenderness, with mushroom notes, will make any guests go crazy! And making it is as easy as shelling pears; even a beginner can do the task perfectly.

Calorie content – 213 kcal.

Ingredients:

Dried mushrooms – 60 gr.;
Heavy cream – 150 ml;
Butter – 40 gr.;
Flour – 1 tsp;
Herbes de Provence spices – 1 tsp;
Garlic – 2 cloves.

How to cook step by step:

Wash the mushrooms, soak and boil as described at the beginning of the article. We won’t need broth in this recipe, but cook them in salted water so you don’t have to add more salt later.
Chop the boiled soft mushrooms, but not very finely, so you can feel the tasty pieces on your tongue.
Take butter, melt it in a frying pan or in a saucepan with a thick bottom.
Add a teaspoon of flour to the melted butter and stir well. Fry the flour over medium heat, stirring all the time. The mass should become yellowish-golden, homogeneous, soft. To do this, literally a couple of minutes is enough, no more.
Add chopped mushrooms, stir. Fry them in the butter-flour mixture for about five minutes, stirring.
Now pour in the cream, it is better that it is warm - at room temperature or slightly warmed in a water bath.
Mix everything, cover with a lid and leave on low heat for 10 minutes.
Now add chopped garlic to the gravy (just crush it as usual), spices, and a little salt if necessary. Simmer for another minute and turn off.

You can serve the sauce made in this way with any dish - chicken, pasta, potatoes. Insanely delicious!

Spicy dried mushroom sauce

Spicy Mushroom Sauce
This is an unusual sauce made with dried mushrooms that can be served with simple home-cooked dishes or something more sophisticated. You can bake chicken or meat in it, you can stew goulash or roast in it, pour it over potatoes or spaghetti. Spicy mushroom sauce has a bright spicy taste, a pleasant aftertaste, and an amazing aroma.

The calorie content of the gravy is 104 kcal.

Ingredients:

Dried mushrooms – 50 gr. dry mass;
Onions – 1 pc.;
Carrot - a small piece;
Mushroom broth – 150 ml;
Flour – 1 tbsp;
Vegetable oil – 3 tbsp;
Garlic – 3 cloves;
Spicy mustard – 1 tsp;
Chili powder – 1 tsp. (taste);
Salt, spices - to taste.

Step-by-step recipe:

Soak the mushrooms, rinse, boil and chop into smaller pieces.
Finely chop the onion and finely grate the carrots. For grated carrots, you need a heaping tablespoon.
Pour vegetable oil into a saucepan. Fry the onions and carrots for 5 minutes, stirring vigorously.
Add finely chopped mushrooms and fry everything together for another 5 minutes. Add some salt.
Add flour, stir everything well, then pour in broth. It is better that the broth is hot.
Stir again so that there are no lumps. Simmer covered for 5-7 minutes.
Add all the spices and herbs: mustard, chili, pepper, salt, spices, chopped garlic.
After a minute, turn off.

This spicy gravy can be served hot, but it is better to cool, blend and serve cold. Adjust the spiciness at your discretion by adding more or less chili, mustard and pepper. Bon appetit!

Recipe with cream

A delicious sauce of dried porcini mushrooms with cream is a gourmet delight. It is prepared from the following products:

Ingredients

dried porcini mushrooms (you can take another type) – 100 grams;
2 pieces of white onion;
cream (fat content as desired) – 0.5 liters;
flour - a tablespoon;
creamy spread – 50 grams;
garlic – 2 cloves;
parsley - a few sprigs;
salt to taste.

Steps

Video recipePrint

In this recipe we do not need broth; cream can successfully replace it. We prepare the mushrooms in the same way as in the first recipe. Don't forget that we will need two frying pans.
Place them in one frying pan, add chopped onion and oil, fry until the onion turns golden brown.
In another frying pan we will sauté the flour in the same way until golden brown. The main thing is not to overcook, otherwise it will give off bitterness and ruin our gravy.
Carefully pour the cream into the flour, stirring the mixture immediately to avoid lumps.
Garlic cloves must be passed through a crusher. Chop the parsley.
Transfer the contents of the first frying pan to the creamy flour thickener. Add garlic, herbs and salt. Mix. Remove from heat and season pasta, meat or poultry with sauce.

When dressing the dish, you can sprinkle it with any herbs. This little trick will decorate the aroma and give the food a fresh note.

Required ingredients:

250 ml. water;

250 ml. milk (warm);

30 g flour;

40 g butter;

Salt and black pepper to taste.

How to cook:

Any dried mushrooms are suitable for making this sauce. I took some dried honey mushrooms and dry raincoat powder. Before you start cooking, honey mushrooms need to be soaked in warm water for a couple of hours.

Add raincoat powder to honey mushrooms and stir.

Then boil the mushrooms in the same water until they become soft. It took me about an hour. Boil the mushrooms over low heat with the lid closed. The remaining cooking water will also go into the sauce. If your water starts to evaporate too early, you can add a little.

Transfer the finished mushrooms to a blender or mixer and grind to a pulp. Set aside.

Take a saucepan or small saucepan, pour flour into it and add butter.

Place this mixture on the stove and heat. Mix the ingredients until smooth. The mixture should be very thick and creamy in color.

Add mushroom pulp to this mixture and mix well.

Add warmed milk and whisk the sauce thoroughly until smooth.

Season with salt and ground black pepper to taste. Bring to a light boil and heat for about 2 to 3 minutes. The consistency of the mushroom sauce can be easily adjusted by reducing the liquid. If necessary, you can add a little more boiled milk. Mushroom sauce made from dried mushrooms is ready!

Serve it as a side dish for your main course or with sandwiches as a snack.

Mushroom sauce made from dried mushrooms can be an excellent addition to various dishes. It can be served with vegetable side dishes, all cereals and pasta, spaghetti, meat and fish dishes, poultry, cutlets, etc. The cooking process is not very complicated. During the summer and autumn, you can stock up on these gifts of the forest, dry them and delight your household every day with a variety of original dishes with this sauce.

This additive gives any food an exquisite piquant and aromatic taste, turning it into a festive dish.

The mushrooms themselves and dishes made from them are not only appetizing, they are nutritious and healthy. After all, it is an excellent source of biological components, proteins, fats, carbohydrates, vitamins (A, B, D, E, PP) and microelements. In addition, they are low-calorie and dietary.

It should be borne in mind that these dishes are difficult to digest, therefore all dishes in which they are used are not recommended for children under 7 years of age, patients with liver failure, or diseases of the gastrointestinal tract

What's the best way to use mushroom sauce?

You can serve this delicious gravy on your holiday table; you can pour it over meat hedgehogs or mashed potatoes. What a dish you get if you combine the gravy with chicken, pork or veal! Let's give an example. Fry chicken fillet, cut into pieces, along with onions in a frying pan with sunflower oil. Then add the soaked dry mushrooms and simmer over low heat until fully cooked.

We invite you to check out Smoothie with oatmeal, banana and kefir

About 10 minutes before removing from the heat, add mayonnaise and flour, pepper, salt and, stirring, cook further. Gravy from dry

According to this recipe, it turns out to be very satisfying, and you can eat it without a side dish. If you add cream or sour cream, we get a gravy with a more delicate consistency and a delicate and pleasant aroma. Bon appetit!

Meat and wine

The recipe for Italian sauce, or mushroom sauce with wine, will delight gourmets with its exquisite, unique taste. Cooking step by step:

pour concentrated chicken broth over dry mushrooms;
after standing for 2 - 3 hours, boil them in this liquid, half of the moisture should evaporate, in return we get a magnificent chicken and mushroom broth;
fry the onion if desired, adding it to the main dressing;
Simmer the resulting mix over a fire, pouring in half a glass of red wine;
cook Bechamel sauce, combine with the main dressing, add a little butter, spices, cook for a while until thickened;

It is better to serve the meat sauce without grinding the mass to a puree: pieces of mushrooms should be felt in the main dish, but tastes vary. The wine in this recipe adds a small, but pleasant note of bitterness and spice. Chicken broth will add tenderness to the dressing. In a word, you get an unforgettable bouquet of tastes and aromas.

To prepare a simple sauce, you need basic ingredients and a little patience, because real masterpieces require work, but the result will exceed all expectations.

There is a separate section in cooking for sauces. They are used as a liquid seasoning or as an addition to main dishes, especially in order to give them a unique taste and aroma. Sauces contain a fairly large amount of extractive substances, which stimulate appetite and also improve the digestibility of food by the body.

Among the variety of prepared sauces, mushroom ones are especially popular. After all, they exude a unique aroma and have the most delicate taste. The sauce made from mushrooms goes well with potatoes, pasta, and cereals.

It is able to highlight the natural taste of meat and add a slight touch of piquancy to it. These types of liquid seasoning are prepared from both fresh and dried mushrooms. Moreover, from the latter, it turns out to be especially fragrant.

In addition, dried mushrooms, unlike fresh ones, are stored for quite a long period and do not cause any trouble. In order to delight your family with aromatic mushroom sauces all year round, all you need is to stock up on dried “noble” mushrooms (aspen, porcini, boletus) in the fall.

By the way, the most delicious and aromatic sauce is made from dried porcini mushrooms, which is why they are considered the most valuable.

porcini mushrooms (dry) - 50 g;
onions or salad - 80 g;
wheat flour - 30 g;
mushroom broth - 600 ml;
unsalted butter - 100 g;
rock salt;
white pepper

Cooking time: 6 hours.

Nutritional value per 100 g: 84 kcal.

How to make mushroom sauce from dried mushrooms:

To prepare sauce from dry mushrooms, they must first be washed and soaked for 4 hours in cold water. Then, after the specified time, the mushrooms are boiled for 1 hour in the same water in which they were soaked. There is no need to add salt during the cooking process;
Already boiled mushrooms should be finely chopped, and the broth should be strained. Measure out the required 600 ml, and the rest can be frozen;
First fry the flour in a dry frying pan (stirring constantly), and then add butter. When the flour acquires a beautiful light brown hue, add concentrated mushroom broth and boil with constant stirring for 13-15 minutes;
Meanwhile, in a separate frying pan, you need to fry finely chopped onions and boiled mushrooms;
Add the fried mushrooms and onions to the boiling sauce, add a little salt and a pinch of ground white pepper. Boil for another 1-2 minutes and remove from heat;
Transfer the aromatic sauce into a special vessel and serve as an addition to potato dishes (mashed potatoes, potato pancakes, casserole).

Several options for mushroom sauces

Mushroom classic sauce.

Ingredients:

Any dried mushrooms - 100 gr.
Flour - 1 tbsp. l.
Small onion - 1 pc.
Sunflower oil - 2 tbsp. l.
Mushroom broth - 2 cups.

Preparation:

Dried mushrooms are placed in a pan of water and left for about 4 hours. They are boiled in the same water for about 1 hour. Strain the broth into another pan (it will come in handy). When the mushrooms are cooked, they are chopped into thin strips. Fry the flour in butter in a frying pan until it turns light brown. After this, the flour is mixed with the broth, everything is mixed and simmered over low heat for about half an hour. Next, fried finely chopped onion is added, and the whole thing simmers for about 15 minutes. Then it is transferred to the sauce. Salt is added. As soon as everything boils, you can turn off the fire. Then they let the dish brew for a while and it’s ready to be served.

“Mushroom classic” will go well with various potato dishes (mashed potatoes, casserole, cutlets), etc.

Sauce “Mushrooms in cream”.

Ingredients:

Mushroom sauce prepared in the classic way - 800 ml.
Cream 10% - 100 ml.
Butter - 1.5 tsp.

Preparation:

Prepare the sauce according to the classic version. It is combined with cream and boiled for 7 - 10 minutes. Add butter.

This sauce is an excellent addition to meat and vegetable dishes.

Morel sauce.

Ingredients:

Dried morels - 400 gr.
Butter - 2 tbsp. l.
Beef broth - 2 cups.
Cream - 4 tbsp. l.
1 onion.
Flour - 2 tbsp. l.

Add to taste: salt, pepper, nutmeg.

Preparation:

Morels are soaked for 3-4 hours. Without draining the water, boil for 1 hour. After this, filter and wash with running water. Finely chop the boiled morels and place them in a frying pan. Fill with cold water and salt. After boiling, add chopped onion and sprinkle with pepper. Cover the pan with a lid and simmer over low heat for 40-50 minutes. The flour is ground in butter, diluted in 400 g. broth, stirring constantly. Cook until thickened. After the flour thickens, add fried morels and cream and boil for 3-5 minutes. To add aroma and an unusual taste, grated nutmeg and dill are added to the dish.

The best side dish for this sauce would be potato or fish cutlets.

Mushroom and garlic sauce

Ingredients:

Any dried mushrooms - 400 gr.
Sunflower oil - ½ cup.
1 head of garlic.
5% vinegar.
Salt.

Preparation:

The prepared mushrooms are washed and soaked for about 4 hours. After soaking, cook for 1 hour. Then the mushrooms are chopped. Peel the garlic, grind each clove with salt, add sunflower oil and stir thoroughly and combine with mushrooms. Season with vinegar.

“Mushroom with garlic” goes well with a side dish of cold meat or vegetable cutlets.

Sweet and sour mushroom sauce.

Ingredients:

Mushroom sauce prepared in the classic way - 800 ml.
Raisins - 1 tbsp. l.
Prunes - 2 tbsp. l.
Sugar - 1.5 tsp.
Wine vinegar 9% - 1 tbsp. l.
Tomato paste - 2 tbsp. l.
Butter - 1 tbsp. l.

Preparation:

Mushroom sauce is prepared according to the classic method, adding raisins, chopped prunes, sugar, wine vinegar and tomato paste, which is pre-fried. Mix everything and boil for 20 minutes, season with butter.

Sweet and sour sauce with an unusually rich taste goes well with meatballs, cutlets, casseroles, rolls, and cereal dishes.

The original sauce will make any dish tastier - even a side dish, even meat, even a salad. At the same time, you will have to spend very little time preparing it. In the same way, very quickly and simply, you can mix a mushroom sauce, for the base of which both champignons and any wild mushrooms are suitable.

Mushroom sauce with sour cream for meat

fresh champignons – 0.2 kg;
butter – 40 g;
wheat flour – 45 g;
onions – 0.2 kg;
sour cream – 50 ml;
salt, pepper - to taste.

Cooking method:

Wash the mushrooms, dry and cut into thin slices.
Remove the skins from the onion and cut it into small pieces.
Melt the butter and add mushrooms and onions. Fry them until excess moisture evaporates from the pan.
In a separate frying pan, heat the flour until a nutty smell appears and pour it into the frying pan where the mushrooms and onions are fried. Fry for a minute.
Add salt and pepper to the sour cream, pour it over the mushrooms. Simmer them for 2-3 minutes.
Grind the mushrooms with a blender if desired and bring the sauce to a boil again.

The sauce prepared according to this recipe is tender, aromatic, and pleasant to the taste. It will gently highlight the taste of meat.

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. https://www.youtube.com/watch?v=DVtM2PR5m70

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.

Homemade sauce made from dried mushrooms with milk. Mushroom sauce is prepared on the basis of Bechamel sauce; boiled mushrooms are crushed and combined with milk sauce. It makes an excellent sauce for main courses of potatoes, pasta, vegetables and cereals. If you are a fan of vegetarian cuisine, then mushroom sauce can become your indispensable assistant. And during the period of fasting, mushrooms become just a lifesaver. The taste and color of the mushroom sauce directly depends on the added mushrooms; if they are porcini mushrooms, then the sauce will be light in color. In this recipe, the sauce consists mainly of dried honey mushrooms with a small addition of puffball powder, which is why the color of the sauce is darker.