Retz mushroom sauce with champignons. Champignon sauce: prepare a delicious dressing. Creamy mushroom sauce for spaghetti

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!

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

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.

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).
Peel one onion (I use a medium-sized onion) for the mushroom sauce, wash it and cut it into half rings.
For the sauce, we will fry the onions and garlic in butter.
Place the frying pan with butter on the stove.
Add chopped garlic to the heated oil and fry it until golden over medium heat (stir the garlic in the oil periodically while frying).
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.
Peel the champignons and cut into small pieces (it’s very good if the mushrooms are cut into thin slices).
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).
After this time, salt the mushrooms in the pan, pepper to taste, and mix everything thoroughly.
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.
Simmer the incredibly delicious creamy sauce over low heat for 3-5 minutes.
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.

Properly made champignon gravy can decorate any dish and add new notes of piquant aroma to it. It is relatively easy to prepare, because home conditions allow you to do it quickly, using fresh or frozen mushrooms. The secrets of preparing champignon-based sauces lie in the choice of products and their processing.

How to make mushroom sauce

To properly and tasty prepare mushroom sauce based on champignons, you need to choose the main component. Fresh, dried or prepared frozen mushrooms are suitable. You can take them solo or combine them with others - white ones, chanterelles, honey mushrooms or boletus. The options are unlimited. The mushrooms are thoroughly washed, cleaned, if necessary, of impurities and films, chopped and, if desired, fried to enhance the taste.

Heat treatment can be carried out in combination with onions to obtain a richer taste. You can use vegetable oil or butter for frying. In this case, mushroom and onion slices are fried until excess moisture evaporates, and then filled with broth (mushroom, vegetable or meat), sour cream, cream or mayonnaise. Seasonings include salt and ground black pepper. Mushroom sauce combines deliciously with garlic, herbs, and horseradish.

Particular attention should be paid to spices - there can be an unlimited quantity of them. Thyme, rosemary, Provençal herbs, and allspice are best suited to mushroom sauces. In addition to spices and seasonings, it is allowed to add cheese, tomatoes, and apples to sauces on champignons. You can thicken the consistency with flour, herbs or eggs.

Creamy sauce with champignons or based on sour cream/mayonnaise/milk takes a little longer to prepare than classic white sauce, because it needs to be boiled to the required thickness. It is best to do this in a saucepan: saute the flour, pour in mushroom broth, and boil the mushrooms. Add onion, a heap of spices, pour in cream or sour cream, let it simmer and leave to simmer, serve with pasta or chicken.

Mushroom sauce - recipe

All cooks will appreciate the step-by-step recipe for mushroom sauce with photos, which will help create a gravy that is pleasant in taste and appearance, suitable for most dishes. A universal kitchen filling will enhance the taste of pasta, highlight tender chicken meat, and the aroma of pork and beef. Vegetarians or those who are losing weight will also appreciate lean champignon sauce, because it is healthy with proteins, but does not contain any animal ingredients.

From champignons

Cooking time: half an hour.
Number of servings: 10 persons.
Calorie content of the dish: 172 kcal.
Purpose: for lunch.
Kitchen: author's.

The mushroom champignon sauce presented below is called white, is simple to make and has a rich, unusual taste. It is based on fresh mushrooms and butter, filled with milk and spices. This gravy is suitable for poultry or freshly sliced vegetables; additional ingredients may include spices and green onions, which can easily be replaced with parsley or dill.

Ingredients:

champignons – 0.7 kg;
butter – 40 g;
onions – 1 pc.;
milk - liter;
flour – 60 g;
black pepper – 2 g;
green onions - 4 stalks.

Cooking method:

Wash the mushrooms, add water, and boil. Add salt and cook for 15 minutes at low boil.
Peel the onion, chop it, do the same with the mushrooms.
Melt the butter, sauté the onion pieces for four minutes, add the mushroom slices, and simmer.
Add flour, pour in milk, stir thoroughly to avoid lumps, and strain if desired. Cook over low heat until thickened. It is not necessary to cover with a lid.
Chop the green onions and season the sauce. Transfer to a separate bowl or immediately pour over the meat or steamed fish.

Creamy

Cooking time: half an hour.
Number of servings: 3 persons.
Calorie content of the dish: 177 kcal.
Purpose: for dinner.
Kitchen: author's.
Difficulty of preparation: medium.

Creamy mushroom sauce harmonizes perfectly with pasta and serves as an excellent topping that emphasizes the taste of the products. The special aroma of the gravy is created by the used nutmeg, hard cheese and garlic. The champignon sauce with cream has a slight sourness due to the use of lemon juice and traditional spices.

Ingredients:

fresh champignons – 150 g;
cream 10% fat - a glass;
butter – 50 g;
onion – 1 pc.;
processed cheese – 20 g;
nutmeg - a pinch;
Italian herbs - a pinch;
garlic – clove;
lemon juice – 20 ml.

Cooking method:

Melt the butter, fry the chopped onion in it until smooth, add salt and pepper.
Wipe the champignons with a damp cloth, cut into slices, and fry until lightly browned.
Add cream to mushroom slices and season with spices. Stir thoroughly, simmer over medium heat for 20 minutes so that the sauce evaporates a little and thickens.
Add finely grated cheese, leave until completely melted, pour in lemon juice, add garlic flakes. You need to give it a couple of minutes to saturate.

With sour cream

Cooking time: half an hour.
Number of servings: 4 persons.
Calorie content of the dish: 179 kcal.
Purpose: for lunch.
Kitchen: author's.
Difficulty of preparation: medium.

Mushroom sauce with sour cream turns out to be very attractive and suitable for seasoning many delicacies - from meat to fish. You can use not only fresh, but also pickled mushrooms for cooking - this will make the gravy more spicy and rich. For spices, it is good to use bay leaf and parsley. Champignon sauce with sour cream will please everyone who tries it.

Ingredients:

champignons – half a kilo;
onions – 2 pcs.;
sour cream – 100 ml;
flour – 20 g;
vegetable oil -80 ml;
bay leaf – 2 pcs.;
water – 100 ml;
parsley - 2 stems.

Cooking method:

Rinse the mushrooms with cold water, cut into slices half a centimeter thick, and similarly cut the onion into half rings.
Heat a frying pan, add oil, first fry the onion until golden, then add the mushroom slices and fry for five minutes. Add salt, pepper, and flour.
Add sour cream, stir, pour in water. Simmer for 15 minutes, covered, using moderate heat. Season with bay leaf five minutes before readiness, garnish with herbs, you can try different types.

With mayonnaise

Cooking time: half an hour.
Number of servings: 4 persons.
Calorie content of the dish: 182 kcal.
Purpose: for dinner.
Kitchen: author's.
Difficulty of preparation: medium.

Mushroom sauce with mayonnaise is high in calories, but at the same time serves as a source of beneficial nutrients. The fat in the mayonnaise filling gives it a special softness and tenderness, which goes well with fried carrots and onions and tomato sauce taken as additional products. It is better to take mayonnaise with a medium fat content.

Ingredients:

fresh champignons – 350 g;
onion – 1 pc.;
carrots – 1 pc.;
parsley – 30 g;
salad mayonnaise – 50 ml;
bay leaf – 1 pc.;
ketchup – 30 ml.

Cooking method:

Rinse the champignons well with cold water, place in a colander to drain excess moisture, and cut into thin slices.
Peel the carrots, grate coarsely, chop the onion into small cubes.
Heat the oil, fry the onion until golden brown, add the carrots, fry for a couple of minutes.
Add the mushroom slices there and simmer under the lid until the mushrooms are half cooked.
Season with bay leaf, black pepper, and salt. Simmer for six minutes.
Pour in mayonnaise, ketchup, and after two minutes, finely chopped herbs. Simmer for two minutes, serve with potatoes, spaghetti or rice.
Ketchup can be replaced with tomatoes crushed in a blender or tomato paste diluted with water in a 1:1 ratio.

With milk

Cooking time: half an hour.
Number of servings: 6 persons.
Calorie content of the dish: 175 kcal.
Purpose: for lunch.
Kitchen: author's.
Difficulty of preparation: medium.

Mushroom sauce made from champignons with milk goes well with fresh or stewed vegetables, making sautés or stews more tasty and aromatic. To make it, you can take fresh or dry champignons and mix them with porcini mushroom powder to enhance the taste. A universal dressing will perfectly emphasize the freshness of products and make their aroma recognizable and spicy.

Ingredients:

milk - a glass;
champignons – 600 g;
dried porcini mushrooms – 100 g;
onions – 2 pcs.;
flour – 40 g;
vegetable oil – 40 ml.

Cooking method:

Soak porcini mushrooms in warm water for 20 minutes, rinse and cut. Chop the fresh champignons and do the same with the onions.
Fry the onion with mushroom slices until soft and the liquid has evaporated, saute the flour in another frying pan, mix with dry mushrooms.
Fry for a minute, pour in milk, season with spices. Bring to a boil and serve with vegetables or on top of steak.

Frozen mushrooms with sour cream

Cooking time: half an hour.
Number of servings: 2 persons.
Calorie content of the dish: 179 kcal.
Purpose: for dinner.
Kitchen: author's.
Difficulty of preparation: medium.

Mushroom sauce made from frozen mushrooms with sour cream is easy to make because it does not require defrosting the ingredients. You can even freeze food for future use and then use it in winter. You just need to pour them into a frying pan and cook until done; you don’t even need to cut them. The exquisite aroma of the pouring will make any dish even tastier, it stimulates appetite, and household members are able to devour a portion of it very quickly.

Ingredients:

frozen champignons – 300 g;
egg yolks – 2 pcs.;
vegetable broth – 100 ml;
wheat flour – 20 grams;
sour cream – 150 ml;
butter – 40 g;
lemon juice - a couple of drops.

Cooking method:

Melt the butter and fry the mushrooms.
Pour flour into cold broth, stir, pour over mushrooms, salt and pepper.
Combine sour cream with yolks, beat for a couple of minutes, pour in lemon juice.

Extraordinarily tasty, satisfying and incredibly aromatic - this is exactly how millions of gourmets see champignon gravy. We will reveal to you a recipe that will suit everything: fish, meat, pasta, rice, dumplings and even mashed potatoes. Moreover, this is a lean cooking option and is an excellent substitute for meat. The time has come to reveal the true taste of mushroom gravy, especially since preparing it is a real pleasure, because it does not require careful handling.

Ingredients

Champignons - 500 g
Wheat flour - 2.5 tbsp. l.
Black pepper (ground)- 1 pinch
Vegetable oil- 3-5 tbsp. l.
Salt - to taste
Water - 2 tbsp.
Onions - 1 pc.
Carrots (optional)- 1 PC.

Champignon sauce: step-by-step recipe

Before you start cooking, it’s worth considering that there is 2 types of mushrooms: forest and greenhouse. The first ones should be soaked and boiled for a couple of hours before using them. The latter can be taken immediately, especially since, unlike forest ones, you won’t get poisoned by them.

Put warm up the kettle to save time in the future.

Advice from Sauchier

To make the gravy tastier, try adding vegetables (turnips, onions, carrots) and a stock cube. If you already have prepared broth, use it instead of water. Also, champignon sauce is often made with cream, sour cream, milk and even mayonnaise.

Peel and grate the carrots (if you decide to add them). Peel the onion and chop it. How exactly? It’s whatever your heart desires: you want it with feathers, or you can use it with rings, it doesn’t matter.
Take a frying pan and place it on average fire and pour oil. When it warms up, reduce the heat to low, add our vegetables and saute them for minutes 5-6 until they are browned.
Place the onion and other vegetables on a plate and add oil. It should warm up again.

Clarification "just in case"

If you ignore this point and fry onions and mushrooms, your gravy will be spoiled.

We wash the mushrooms under running water, warm water and thinly cut them into slices, having previously cleared them of the film, if necessary. Then pour them into the pan and cover with a lid.

The mushrooms need to be cooked until they are soft enough and the water in the pan has evaporated.

If you decide to take the advice and add sour cream, cream or a bouillon cube (if there is no broth), then you should do it now. Cook for another 2-3 minutes.

Then add our vegetables, mix well and cook further. But already without a lid.
Next, add spices, salt, 2.5 tbsp. l. flour, mix everything and cook the mushrooms for another 2-3 minutes.
While stirring, gradually pour in 2 glasses of hot water (remember when you put the kettle on?) or broth. Next, simmer the gravy, covering it with a lid, for 5-8 minutes.

In general, that’s all, the mushroom sauce from champignons is ready. Now you can combine it with any dish. Moreover, if during the cooking process decrease amount of water/broth or add a little more flour, the gravy will become thicker. This will allow you to eat it as a separate dish with bread. In any case, both options are worthy of attention.

I offer several recipes for mushroom sauce made from champignons. All photos are exactly what you will see when you make the mushroom sauce recipe.

Light Mushroom Sauce for Steak

This flavorful mushroom sauce is perfect for... Thanks to it, you can easily create a very tasty dinner. When preparing the sauce, you can add a little porcini mushroom to the champignons. Then the dish will turn out simply fantastic!

Ingredients:

champignon mushrooms – 250 grams;
butter – 1 tbsp;
olive oil – 1 tbsp;
dry red wine -1/2 cup;
meat broth - 3/4 cup;
flour – 2 tablespoons;
cold water – 3 tablespoons;
dried parsley – 1 teaspoon;
salt and pepper to taste.

Cooking method:

fry the mushrooms in butter and olive oil for 3-5 minutes, stirring occasionally. Cut the mushrooms for this sauce into the size you like best. In classic Western cooking, mushrooms are chopped coarsely but thinly.
add red wine and simmer for another 5 minutes.
then add beef broth and simmer until the volume of liquid decreases (about 5-7 minutes).
Mix flour and cold water and beat until smooth.
add the diluted flour to the mushrooms, mixing well.
season to taste with salt and pepper and cook for about 1-2 minutes until the sauce thickens, stirring constantly. If the sauce is too thick, you can add a little more broth.
add dry parsley or Mediterranean spices to the sauce.

This sauce is also very good on steak. No salt is added when preparing it. “Saltiness” is achieved through soy sauce. And it would be very good to add, in addition to the recipe ingredients, black pepper for spiciness. This will add piquancy to the dish and improve its taste.
This recipe makes four servings.

Ingredients:

champignon mushrooms – 250 grams
butter – 3 tablespoons;
large onion - 1 piece;
corn flour - 2 teaspoons;
water -1 glass of water;
soy sauce – 1 teaspoon;
tomato sauce – 2 tablespoons;
adjika – 2 teaspoons;
grainy mustard - 2 teaspoons.

Cooking method:

Heat the butter in a frying pan and fry the onion, pre-cut into thin half rings, for 5 minutes or until the onion is soft.
add thinly sliced mushrooms and simmer for another 2-3 minutes.
mix corn flour with a small amount of water (1-2 tablespoons), and after carefully stirring so that there are no lumps, pour the resulting mixture into a frying pan. It is better to take boiled water.
add to the mushrooms: the remaining amount of water, tomato sauce, adjika, mustard and soy sauce.
Cook over medium heat until the sauce thickens.
The prepared mushroom sauce is poured over the steaks.

Mushroom sauce with white wine and cream

This mushroom sauce recipe is delicious! It's good even without parmesan. If you want it with cheese, but don’t have expensive Parmesan, you can use any hard cheese. If you like spicy sauces, you can add three chopped cloves of garlic to the mushrooms. It goes perfectly with chicken. The recipe is for 4-6 servings.

Ingredients:

champignon mushrooms – 250 grams;
butter (for frying) – 2-3 tables. spoons;
flour – 1/2 cup;
butter – 1/2 cup;
chicken broth - 2 1/2 cups;
white wine - 1/2 cup (or use 3 cups chicken broth instead of wine);
heavy cream - 1/2 cup;
Parmesan cheese - 3-4 tables. lie (or to taste);
pepper and salt.

Cooking method:

Fry the chopped mushrooms in butter until they begin to turn brown (about 10-12 minutes) and set them aside.
In a saucepan or frying pan, mix butter and flour. Heat over medium heat, stirring constantly, until the mixture is light golden brown (about 6-7 minutes).
add wine. Cook, stirring, until the mixture thickens.
add cream. Reduce heat and simmer for about 10-12 minutes.
add grated parmesan cheese to the sauce and mix thoroughly. Simmer for another 5-7 minutes.
Season the finished sauce with salt and pepper.

This is a very simple recipe from Australian cuisine. The sauce can be prepared several hours in advance, but the fish fillets are best cooked directly before serving.

Ingredients:

bacon - 4 slices;
medium onion - 1 piece;
vegetable oil for frying
heavy cream – 3/4 cup;
green onions - one bunch;
corn starch - 2 teaspoons;
water -1 tables. spoon;
champignon mushrooms – 150 grams.

Cooking method:

Place finely chopped bacon and chopped onion in a frying pan and place over low heat. Stir constantly and simmer for 2 minutes or until the onion is soft.
add cream, chopped green onions and cornstarch, previously mixed with water. Stir constantly until the mixture begins to thicken.
add chopped mushrooms and cook for another 2-3 minutes.

NOTE: If the mushroom sauce is too thick, turn it over low heat and add enough milk or cream until it reaches your desired consistency.

Mushroom pasta sauce

This mushroom sauce recipe comes from the original Italian cookbook. The sauce is very flavorful and or pasta. The recipe is for 2 servings.
Ingredients:

olive oil – 5 tablespoons;
garlic – 1 clove;
onion – 1 piece;
mixture of mushrooms (champignons, chanterelles, shiitake) – 400 grams;
white wine – 100 ml;
heavy cream – 150 ml;
salt, pepper and herbs to taste;
Parmesan cheese – 50 grams.

Cooking method:

Peel the mushrooms and cut into thin slices. Also peel and chop the onion and garlic.
Heat olive oil in a large skillet. Sauté the onion and garlic for 1-3 minutes and then add the mushrooms. Fry them over fairly high heat until almost all of their liquid has evaporated.
add white wine and continue to simmer over high heat for a few minutes.
reduce heat and simmer until mixture thickens.
now add the cream and season with pepper and salt to taste (you can also add other spices if desired). Parsley is ideal.
If you like Parmesan cheese, you can add that too. This will result in a creamier sauce.
Now add the pasta to the sauce, stir and the dish is ready!

When you want variety, but your household prefers proven dishes and doesn’t want to try anything new, this recipe will help you “defeat” conservatism. By preparing mushroom sauce from champignons, we get an unusual addition that is suitable for any hot dish from fish or meat to rice and vegetables. It is prepared very simply and quickly, and makes the taste much richer and piquant, even without the use of any complex seasonings.

Champignon sauce can be made with a minimum of ingredients and with very basic cooking skills. Pasta, rice, vegetable or chicken cream soup, pork or beef, steamed vegetables - everything will become much tastier and more aromatic with it. Any dish will sparkle with new colors!

The advantage of mushroom sauce is that we can vary the consistency ourselves, thereby creating a completely new dish: by grinding it with a blender, we get the actual sauce, a liquid product similar to sour cream, leaving the mushrooms simply chopped, we will enjoy juicy pieces.

Having tried one or two classic recipes, we can already experiment with any ingredients, cooking time, etc. The main thing is to remember a couple of recommendations from professional chefs.

Fry mushrooms in small portions

If the frying dish is not large, but there are a lot of mushrooms, fry them in batches. This is necessary so that the moisture, which they contain a lot, does not dilute and make the sauce taste watery.

We spread the champignons in a thin layer and fry (brown), and do not simmer in their own juice.

Fry the flour

If we want a richer, “nutty” taste, then before adding to the sauce, we bring the flour to a golden color in a frying pan.

Strain the sauce

If we prepare the sauce separately from the mushrooms and there are noticeable lumps in it, it is better to strain it or beat it with a blender. Now you can definitely get started!

Ingredients

— 350 g + -
- 1 tbsp. l. no slide + -
- 2 tbsp. l. no slide + -
— 200 ml + -
- pinch + -

Preparation

First, let's prepare the classic mushroom sauce. This recipe is the starting point for any variations.

We wash the champignons in running water, let them dry on napkins or a towel, and only then proceed to slicing. The mushrooms must be allowed to drain, as they themselves contain a lot of liquid, and excess water will change the taste of the dish.
We cut them into thin slices or pieces, depending on what we want to get as a result, but remember that the mushrooms are fried several times, so there is no need for very miniature slices.
Heat all the oil in a frying pan and put them there. Since there are only a few mushrooms, you can fry them all at once. Only when the moisture has completely evaporated do we add some salt.
Carefully pour in the flour, stir and pour in the cream. We turn the heat to very low - we need to heat the sauce thoroughly until it thickens, but we shouldn’t bring it to a boil.
We taste the salt, evaluate the consistency, look at its compatibility with the dish with which we plan to serve it and leave it as is or grind it in a blender.

* Cook's Advice
If it seems that there are not enough seasonings, add nutmeg and allspice or white pepper during the cooking process - they go perfectly with mushrooms.

To prepare a less fatty dish, fry the mushrooms in vegetable oil rather than butter, as the cream will add just as much flavor and richness.

Prepare mushroom sauce with onions in a similar way.

Fry 200 g of finely chopped champignons in vegetable oil.
After 7 - 8 minutes, when the crust becomes golden and the excess moisture is gone, pour in the chopped onion (you will need one small onion).
Bring to transparency, sprinkle nutmeg and 1 tsp flour on the tip of a knife, mix and pour ¾ cup 3.2% milk.
As soon as it starts to boil, add black pepper and salt.
Cover with a lid, simmer for 4-5 minutes, and add 2 teaspoons of chopped herbs (parsley or cilantro).

Let it simmer for the same amount of time, then turn it off. Now the sauce can be crushed, or you can serve it straight, it will be very good with rice, fish or spaghetti.

Kitchen creativity

The order of frying mushrooms and onions can be changed. If you want to make the onion more ruddy and piquant, it is better to brown it first, and not the mushrooms, since with them it will not fry properly, but will be stewed.

If you don’t want to add raw flour, bring it to a golden color in another frying pan and add a spoonful of butter to it (mix them in equal proportions). You just need to make sure that there are no lumps left. It will be easier to break them up in a separate bowl and add a completely homogeneous mass to the sauce.

Option with sour cream

Instead of milk, you can add sour cream to the champignon sauce. The taste will be completely different.

Fry one chopped onion in vegetable oil.
Add 200 g of chopped champignons to it and, when all the liquid has evaporated and the mass acquires a golden color, pour in 100 ml of water. Water is needed to give the desired consistency. If you thin the sauce by increasing the amount of sour cream, it may become sour.
Bring to a boil and add 100 ml of fat sour cream.
Salt and pepper everything, add 2 teaspoons of flour and simmer for another 10 minutes. Then, transfer it to a blender bowl or submerge it directly in the frying pan.

The sauce is ready! It will turn out unusually aromatic, since sour cream goes well with mushrooms, emphasizing their taste.

Kitchen creativity

When you don't have flour on hand or you are categorically against adding it to your dishes, thicken the sauce with cheese! For the volume indicated in the previous recipe you will need only 2-3 tsp.

Grind it on a fine grater and add it to the sauce 5 minutes before turning off. The type of cheese can be anything from blue to parmesan. Be guided only by your taste preferences.

Processed cheese, for example, can replace both cream and sour cream in principle. It will add an amazing smoky aroma. To prepare mushroom sauce from champignons with processed cheese, it is best to use a soft product in jars.

Fry the mushrooms and onions as usual, add water as in the previous recipe, but instead of sour cream, add cheese with a spoon (you only need one 100 g jar). Stir, wait until the cheese melts and the sauce becomes homogeneous. Taste for salt, pepper, simmer for another 1-2 minutes and you’re done!

If for some reason you don't eat onions, then you will especially like this recipe. The yolks are added boiled, which makes the taste especially rich and unusual without adding onions.

Ingredients

Champignons – 200 g
Chicken eggs – 2 pcs.
Sour cream or cream - 2/3 tbsp.
Broth (vegetable, chicken) – ½ tbsp.
Salt - a pinch
Nutmeg, allspice - to taste

Preparation

Fry finely chopped champignons in vegetable oil and set the eggs to boil.
As soon as the excess liquid is gone and the mushrooms become golden, add the broth. If it is not there, dilute it with plain water, add some salt, add spices, cover with a lid and simmer.
Meanwhile, peel the eggs and beat the yolks with sour cream.
Drizzle 4-5 cups of fresh lemon juice into the mushrooms, remove from heat and combine with the yolks. Let the sauce sit for 10 – 15 minutes and serve!

Tomato sauce with champignons

The recipe for making tomato mushroom sauce will also be unusual. In essence, this is an “improved” version of the usual one.

Prepare a traditional champignon sauce according to your favorite recipe and, in the meantime, sauté tomato paste in vegetable oil in a ratio of 1:8 (8 parts sauce to 1 part paste).
We combine everything, mix, add a couple of allspice peas, a bay leaf and simmer for another 15 minutes.

The taste will be brighter.

In addition to tomato paste, it is good to add a few berries, washed and soaked for 30 minutes, prunes and 2 - 3 tbsp to the finished sauce. chopped walnuts. They will make the aroma and taste more spicy and piquant.

You see how many different options there can be for such a seemingly simple dish as mushroom champignon sauce. Try it, friends, because how else can you find your favorite recipe among all the variety?