Mushroom sauce for meat. Recipes for cooking meat with mushrooms in sauce Mushroom sauce with meat recipe

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.

Ingredients: 170 g fresh champignons, onion, 70 g butter, 1 large spoon of flour, a glass of heavy cream, salt, ground nutmeg.

Mushroom sauce is one of the most popular sauces.

After cleaning, mushrooms and onions are cut into miniature cubes. Next, they are fried together in a frying pan greased with oil until all the liquid released from the champignons has evaporated.
The contents of the frying pan are laid out on a plate, and butter is added to the remaining fat. When it melts, add flour, pour in cream and heat everything together well. Do not bring the dairy product to a boil!
Mushrooms with onions, salt and nutmeg are added to the cream.
Heat the sauce, stirring frequently, until it thickens.

If the housewife has gone too far with the thickness of the dish, the same heavy cream or even regular milk will help correct the situation.

With creamy taste

Ingredients: 180 g of porcini mushrooms, 260 g of cream (35% fat), 3-4 garlic cloves, 55 g of butter, a pinch of ground black pepper and ground nutmeg, salt.

The butter is melted in a frying pan. Chopped garlic is placed in it and heated over low heat for a couple of minutes. Be sure to continuously stir the product so that it does not burn.
Next, finely chopped porcini mushrooms are poured into the frying pan. They are immediately salted, seasoned with seasonings and left on the fire for 8-9 minutes.
Thick heavy cream is poured in and the resulting mass simmers for 7-8 minutes with frequent stirring. During this time, the sauce will thicken and decrease in volume.

To make the mushroom sauce from champignons with cream smooth, you can beat it with an immersion blender.

Mushroom sauce for meat - step by step

Ingredients: 110 g champignons, large onion (white), 60 g butter and 1.5 cups cream (both dairy products should be as fat as possible), a pinch of salt, 1 large spoon of wheat flour.

This mushroom sauce can be served with meat dishes as a gravy.

Small pieces of onion are fried in well-heated vegetable oil until golden brown. Then chopped mushrooms are poured into the frying pan and the entire mass is cooked until the liquid from the container has completely evaporated.
Melt butter in a separate frying pan and combine with flour. This is where the cream is poured. The mass is simmered over low heat.
The frying from the first step is transferred to the creamy base for the sauce, the mass is salted and cooked for another 4-6 minutes with frequent stirring.

Serve the mushroom sauce with the meat hot with plenty of chopped fresh herbs.

Spaghetti recipe

Ingredients: half a kilo of fresh champignons, 25 g each of butter and high-grade flour, a full glass of not too fatty sour cream, onion, a mixture of ground colored peppers, salt.

First, fry the onion in any vegetable oil until transparent. Chopped fresh mushrooms are added to it and the mass is left on the fire until all the moisture has evaporated from the frying pan.
In another container, melt the butter and fry the flour in it for a couple of minutes. The latter should not change color, much less burn.
A thick mixture of flour and butter is transferred to the mushrooms, all ingredients are salted and peppered to taste and simmered for a couple of minutes. You should not add spices with a very strong taste to the future sauce, otherwise they will “eclipse” the mushrooms.
The last thing to go into the pan is sour cream. When the mass boils, you can turn off the fire under it.

This spaghetti sauce is served hot.

From dried mushrooms

Ingredients: 15-20 g of any dried mushrooms (preferably white), 1-3 garlic cloves, 1 tbsp. spoon of flour, 350-450 ml of mushroom broth, spices to taste, 90 ml of medium fat sour cream, salt.

Mushroom sauce is a good addition to any dish.

First you need to deal with the dried mushrooms. They are washed well and filled with boiling water for at least 3 hours, but you can even leave them overnight. Porcini mushrooms are ideal for this sauce because they add amazing flavor.
Prepared mushrooms are boiled in boiling water for 20-25 minutes. The broth remaining after them is not poured out - it will also be used in the future in the cooking process.
Finished mushrooms are finely chopped.
Flour is fried in a frying pan in a small amount of any oil. Mushroom broth is gradually added to it and the whole mass is intensively stirred.
Sour cream, spices and salt are added. It is enough to simmer the mixture for another 3-4 minutes until it thickens.

The prepared dried mushroom sauce is good both hot and cold.

Mushroom sauce with sour cream base

Ingredients: 90 ml of full-fat milk, 380 g of fresh champignons, a whole glass of homemade sour cream, 3 large spoons of pre-sifted flour, 60 g of maximum fat butter, onion, table salt, ground black pepper.

The onion is peeled, cut into smaller pieces and sautéed in butter. When the vegetable acquires a golden hue, small pieces of mushrooms are added to it. Together, the products are simmered over medium heat for 3-4 minutes.
The sauce base is sprinkled with flour, salt and pepper.
Everything is thoroughly mixed. Without interrupting this process, milk is poured into the frying pan and the sauce continues to simmer until the mushrooms are completely cooked.
All that remains is to add sour cream and cook the treat until thickened. The fire should be minimal so that the mass does not burn.
The mushrooms are thoroughly washed, lightly dried and cut into thin slices. Melt butter in a frying pan and fry slices of champignons on it until fully cooked. This will take 12-15 minutes. The contents of the pan are periodically stirred with a wide spatula.
The onion is peeled, cut very finely and added to the almost finished mushrooms. After mixing, the ingredients cook together for 3-4 minutes. The mass is salted and sprinkled with seasoning.
Flour is added to the remaining ingredients through a sieve. After adding it, the components of the container are quickly and actively mixed.
The milk warms up well in the saucepans. It is introduced into the sauce base in a thin stream when the flour is completely dissolved. In this case, the mass should be stirred continuously.
Cook the dish for another 5-6 minutes at a low boil.
At the very end, chopped dill is added to the sauce.

Many chefs call mushroom sauce the king of liquid seasonings. Its amazing aroma is incomparable. The sauce is universal, that is, it goes with any dish, but most often it is served with meat. Mushroom sauce, which has a delicate creamy texture, goes best with beef and chicken; mushroom sauce with the addition of garlic and other spices that give it a piquant note is more suitable for pork. However, there are no exact rules here, and we can say with confidence that any mushroom sauce will be a harmonious addition to any meat dish, no matter what type of meat it is prepared from.

Cooking features

When starting to prepare mushroom sauce, it won’t hurt to get acquainted with the recommendations of experienced chefs.

Most often, the sauce is made from champignons, since they are available fresh all year round and are relatively inexpensive. However, wild mushrooms, especially white mushrooms, will make the sauce much tastier and more aromatic. If you do not have the opportunity to purchase fresh porcini mushrooms, you can use dried ones by first soaking them in water.
Dried mushrooms can be ground into a powder in a coffee grinder and added in small portions to mushroom sauces made from farmed mushrooms when cooking them to add a richer flavor. At the same time, do not forget that dried mushroom powder also needs heat treatment.
How much to chop the mushrooms and at what stage to do this depends on the recipe. Pay attention to the recommendations that accompany a specific recipe.
You can thicken the sauce using starch and flour, but not all recipes call for preparing a thick mushroom sauce.
Do not use seasonings with a strong smell for mushroom sauce so that they do not interrupt the flavor of the mushrooms. It is better to add a moderate amount of fresh herbs, which will highlight it.
Fried onions help enhance the mushroom flavor. Therefore, this ingredient is most often included in mushroom sauces, especially if they are planned to be served with meat.

Mushroom sauces can be used both hot and cold, but it is still better to serve them warm with meat, using them as a gravy.

Basic mushroom sauce

fresh mushrooms – 0.3 kg (or 100 g dried);
water – 2.5 l;
onions – 0.2 kg;
wheat flour – 35 g;
butter or margarine – 50 g;
sour cream – 60 ml;
salt, spices - to taste.

Cooking method:

Rinse the mushrooms and dry. If you use dried ones, they must first be soaked in water so that they regain their shape and volume.
Cover the mushrooms with water. Place the peeled and halved onion into the pan.
Place on the fire, bring to a boil and simmer for 2 hours. Half an hour before it’s ready, add salt and spices to your taste.
Strain the finished broth. Finely chop the mushrooms or mince them.
Finely chop the remaining onion and fry in butter until soft.
Add mushrooms and fry them with onions for 5 minutes.
Add sour cream, simmer for 2-3 minutes.
Heat the flour in a dry frying pan and brew it with 0.5 liters of mushroom broth. When introducing the broth, be sure to whisk it so that there are no lumps.
Pour the broth over the mushrooms and onions, stir and cook over low heat for 5 minutes.

This mushroom sauce can be served with meat dishes as a gravy or used as a base for preparing other sauces. In particular, it can be mixed with herbs, grated cheese, pepper paste, tomato puree, garlic, each time adding new notes to the taste of the sauce.

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.

Creamy mushroom sauce for chicken and lean meat

onions – 0.3 kg;
butter – 100 g;
champignons – 0.3 kg;
flour – 30 g;
sour cream – 100 ml;
cream – 0.3 l;
salt, pepper - to taste.

Cooking method:

Peel and cut the onion into small pieces.
Cut the washed and napkin-dried champignons into small cubes.
Fry mushrooms and onions in a large amount of butter for 20 minutes, transfer to a blender bowl.
In a separate frying pan, fry the flour until creamy.
Mix it with mushrooms and onions.
Add salt, pepper, sour cream and 150 ml of cream. Whisk everything together to obtain a homogeneous mass.
Place in a saucepan, adding the remaining cream. Place over low heat and bring to a boil.

If you want a thicker sauce, the amount of cream in the recipe can be reduced by one and a half times.

Spicy mushroom sauce for meat

porcini mushrooms – 100 g;
shallots – 20 g;
garlic – 2 cloves;
cognac – 10 ml;
fresh parsley – 10 g;
heavy cream – 60 ml;
salt, pepper - to taste.

Cooking method:

Peel the porcini mushrooms, wash and dry. Cut into as small pieces as you can - the recipe does not require further chopping of the ingredients with a blender.
Cut a piece of onion to the desired size and cut it into small pieces.
Finely chop the garlic.
Chop the greens.
Heat a good non-stick frying pan. Place mushrooms, onions and garlic on it. Fry them without oil for 2-3 minutes.
Pour in the cognac and wait for it to evaporate.
Add salt and pepper, pour cream over mushrooms, stir.
Once the cream has boiled, add the parsley and cook the sauce for 2-3 minutes.

This sauce with a piquant taste perfectly complements the taste of any meat dish; it goes especially well with pork and poultry.

Mushroom sauce goes perfectly with meat, no matter what recipe it is prepared according to. It can not only be served separately with meat dishes, pouring over them, but also used for preparing meat dishes. For example, meat can be stewed in mushroom sauce or baked in it. Most often, mushroom sauce is served hot, but it will remain tasty even when cold. This seasoning has only one drawback - it cannot be stored for a long time.

"Hunter" meat in mushroom sauce.
Photo recipe.

Delicious soft meat with a tasty and satisfying gravy!
This dish is found in the cuisine of many nations. It is this recipe that is used in German cuisine - you can eat such meat in any restaurant. Tender, tasty and easy to prepare!

Ingredients:
600 gr. mushrooms (preferably different forest ones, I only have champignons)
600 gr. pork (schnitzels, necks, tenderloins, chops)
20 gr. bacon (or just lard or brisket)
1 onion
2-3 cloves of garlic
100 ml. red wine
150 ml. meat broth (or water)
250 ml. cream (10-20%)
1 tsp spicy mustard,
0.5 tsp each thyme, marjoram and ground paprika,
1 laurel,
4 juniper berries (I left them out)
1 bunch of parsley (I also took dill and onions)
salt, pepper, flour, milk, ghee.

Preparation:
Cut bacon (lard) into small cubes.
Cut the mushrooms into slices.
Cut the onion into cubes.
Finely chop the garlic.
Finely chop the greens.

Cut the meat into portions and beat well on both sides.

Salt, pepper, roll in flour and fry on both sides until cooked (until golden brown).

We take out the meat and set it aside for now in a warm place.
In the same frying pan, fry the onion, garlic and bacon (lard) for about three minutes until the onion is browned.

Add chopped mushrooms and fry. The mushrooms will begin to release juice, fry until all the juice has evaporated (usually about 10 minutes).

Pour in broth (water), wine, cream. Add mustard, bay leaf, all spices, salt.

Leave to simmer (cook) over low heat for 15 minutes.
2 tbsp. Mix flour with cold milk (about 100 ml), knead until there are no lumps, and pour into a frying pan. Let it simmer for a minute...
The sauce should have a creamy consistency. If it's too thick, add milk; if it's runny, add more flour.

Place the meat back into the pan.

Stir and heat for a few minutes.
Add greens.

Stir the greens into the sauce with the meat and remove from the heat.

Serve with any side dish (potatoes, vermicelli, buckwheat, rice).
Photo of a portion with pasta at the very beginning of the recipe, but here is a portion with rice:

Bon appetit!!

Notes:
* Usually, in German cuisine, meat is called game meat when mushrooms are used in the recipe. Often even just mushroom sauce is called “Hunter’s”.

Prepared according to the recipe from the 4vkusa website provided by Bastet, for which we thank her very much! Bastet lives in Germany and clarifications and comments are also hers.

By itself,
This preparation and photographs are mine!

Thanks to the sauce, any dish of meat, vegetables and cereals becomes more tasty and appetizing. You can make a sauce from tomatoes, sour cream, cream or butter, and cheese. So, meat with mushrooms in sauce turns out incredibly aromatic, satisfying, delicious and most importantly – tasty.

Recently, the popularity of sauces has been growing, so a wide variety of recipes for preparing this dish have appeared. This article will talk about how to properly cook meat with any fruiting bodies, as well as with the addition of cream or sour cream. It is thanks to these gravies that any, even the toughest meat will become soft, juicy and tender.

Meat cooked in a creamy sauce with chanterelle mushrooms is ideal for festive events. Such a tasty and beautiful dish will definitely be the center of everyone's attention. Beef, which is considered one of the healthiest foods, is best suited for cooking.

500 g beef pulp;
400 g peeled chanterelles;
3 onions;
100 g butter;
200 ml cream;
Salt, parsley;
3 tbsp. l. olive oil.

A step-by-step recipe will help you prepare meat with mushrooms in creamy sauce correctly.

Cut the beef into long pieces, approximately 2x4 cm.
Rub with salt, place in melted butter and fry on both sides until browned.
Boil the chanterelles for 15 minutes. in water, place in a colander and leave to cool.
Cut into pieces, add to the meat and fry for 10 minutes.
Peel the onions, cut into half rings, pour into the fruiting bodies, pour in olive oil and fry over low heat for 10 minutes, stirring constantly.
Pour the cream into a deep plate, add salt, add chopped parsley, and beat a little with a whisk.
Pour over the meat and mushrooms and simmer over low heat for 15 minutes.

Recipe for meat with mushrooms in creamy sauce with garlic

You will definitely like the recipe for meat with mushrooms in a creamy sauce with the addition of garlic for its ease of preparation, and your household for its taste. A juicy, satisfying and aromatic dish will diversify the everyday menu and even decorate a festive feast.

700 g pork;
4 onions;
1 carrot;
500 g champignons;
100 g butter;
200 ml water;
300 ml cream;
5 cloves of garlic;

Prepare meat with mushrooms and sauce according to the suggested recipe with a detailed description.

Rinse the meat in cold water, place on a paper towel, let drain and cut into thin slices.

Peel the onions and carrots, cut into half rings and thin strips, respectively.

Fry the meat in half the butter until golden brown.

Separately, in the second half of the oil, fry the vegetables until soft and add them to the meat.

Stir, salt, pepper and add fruit bodies cut into pieces.

Fry for 10-15 minutes. over low heat, pour in cream, water, add crushed garlic cloves.

Stir, cover the pan with a lid and simmer over low heat for 15 minutes. The dish can be served with noodles or boiled potatoes.

Meat with mushrooms in sour cream sauce: step-by-step recipe

Meat cooked with mushrooms in sour cream sauce will turn out simply incredibly tasty and aromatic. This easy-to-prepare dish will not leave anyone indifferent.

500 g pork;
3 onions;
400 g oyster mushrooms or champignons;
300 ml sour cream;
70 g butter;
200 ml sparkling water;
2 tbsp. l. wheat flour;
Salt, ground black pepper;
2 pcs. bay leaf and allspice.

The recipe for cooking meat with mushrooms in sour cream sauce is described step by step.

Cut the peeled mushrooms and onions into cubes, dissolve the butter in a frying pan and fry everything together for 10-12 minutes. over medium heat.
Cut the prepared pork into strips, add salt and pepper to taste, add flour, mix thoroughly and add to the mushrooms.
Fry over low heat until browned, add sour cream and sparkling water, stir.
Add allspice peas, bay leaves, and simmer under a closed lid over low heat for 30 minutes. At the same time, do not forget to stir the contents of the pan from time to time to prevent burning.

In the same way, you can cook chicken with mushrooms in sour cream sauce, which will be less high in calories, and instead of salt, add chicken seasoning to taste. The dish can be supplemented with carrots by first frying them along with onions.

Recipe for meat with mushrooms in white sauce with currants

Meat with mushrooms, cooked in white sauce with the addition of red currants, will look simply amazing on the holiday table. In addition, this is a great dish that will help make a romantic dinner unforgettable.

600 g pork;
700 g of porcini mushrooms;
100 g red currants;
2 onions;
100 g butter;
1.5 tbsp. l. flour;
400 ml cream;
A pinch of nutmeg;
Salt and ground black pepper - to taste.

A detailed description of the recipe for cooking meat with mushrooms in white sauce will be necessary for those housewives who are just starting their culinary journey.

Cut the meat into pieces, approximately 2x3 cm, and boil until cooked.
Place in a saucepan with a slotted spoon and fry over high heat for 10 minutes, stirring constantly with a wooden spatula.
Add salt and pepper to taste and place in a separate bowl.
Peel, wash and boil the mushrooms for 20 minutes. in salted water.
Cut into cubes and fry in 1/3 of butter until browned and add to the meat.
Separately, fry the diced onions and place them into the fruiting bodies with a slotted spoon.
Melt the remaining butter, add the sifted flour and stir quickly so that no lumps form.
Pour in the cream in small portions, let it thicken over low heat, add nutmeg, salt and sauce.
Combine vegetables, meat, mushrooms, sauce and currants in one container and mix.
Simmer the mixture over low heat for no more than 5 minutes.

Chicken meat with mushrooms and carrots in tomato sauce

Meat cooked with mushrooms in tomato sauce will perfectly complement the family’s daily menu. Instead of pork, it is better to take chicken fillet, and wild mushrooms can be replaced with champignons.

500 g chicken;
300 g champignons;
4 onions;
1 carrot;
3 tbsp. l. tomato paste;
100 ml water;
Sunflower oil;
1 tsp. chicken seasonings;
Salt and a mixture of ground pepper - to taste.

The prepared meat is cut into cubes, sprinkled with seasoning and salt, mixed with hands and left for 30 minutes.
During this time, the vegetables are prepared: peeled and chopped into cubes.
The mushrooms are peeled, washed, dried on a kitchen towel, then cut into strips.
Place the meat in a frying pan with hot oil and fry for 10 minutes. over medium heat.
Add mushroom strips, mix and fry for another 10 minutes.
Add onion, fry for 5 minutes, then add carrots and fry for another 7 minutes.
Tomato paste is diluted with water, added to taste and poured into the total mass.
Simmer over low heat for 30 minutes, serve hot with boiled potatoes or rice.

Meat with mushrooms in cheese sauce with mustard

Use the recipe and cook meat with mushrooms in cheese sauce - the result will be amazing, everything will be so tasty and satisfying.

1 kg pork;
600 g champignons;
200 g hard cheese;
150 ml sour cream;
1 tbsp. l. mustard;
3 onions;
2 tbsp. water;
Vegetable oil;
Salt, ground black pepper and bay leaf.

Cut the meat into small cubes, cut the fruiting bodies into strips after cleaning, chop the onion into cubes.
Heat a frying pan, add oil and add pieces of pork, fry over high heat until browned.
Place in a saucepan, add mustard, sour cream and water, stir.
Simmer over low heat for 30-35 minutes, and in the meantime fry the onions in the frying pan where the meat was fried.
Add mushroom strips, salt and pepper and fry until the liquid evaporates.
Pour into the meat, add grated cheese, stir, add bay leaf and simmer for 10 minutes.
Before serving, remove the bay leaf and serve with boiled rice, buckwheat or mashed potatoes.

Meat with mushrooms in sweet and sour chili sauce

We can say that meat with mushrooms cooked in sweet and sour sauce is a classic example of Asian cuisine. The piquancy of this tasty and aromatic dish is sure to please gourmets.

500 g veal;
400 g champignons;
1 carrot;
30 ml rice vinegar;
½ chili pepper;
2 bell peppers;
100 ml soy sauce;
100 ml water;
1 tbsp. l. starch;
2 tbsp. l. Sahara;
100 ml sour cream;
2 tbsp. l. vegetable oil.

Cut the meat into cubes, pour in soy sauce, sour cream and leave to marinate for 40 minutes.
Cut the bell pepper and carrots into small cubes and chop the chili.
Peel the mushrooms, cut into strips and fry for 10 minutes. In oil.
Mix water, vinegar, starch, sugar, beat with a whisk.
Fry vegetables and meat together with the marinade until browned.
Add mushrooms and simmer over low heat for 15 minutes.

Meat with mushrooms in cream cheese sauce with oregano

Meat with mushrooms cooked in a creamy sauce with the addition of cheese is a recipe that will conquer your taste buds and become one of the most popular in your family.

600 g pork;
400 g champignons;
500 ml cream;
200 g hard cheese;
1 tbsp. l. dried oregano and basil;
Vegetable oil, salt and ground black pepper.

The recipe for meat with mushrooms in cream cheese sauce is designed for 6-7 servings.

Cut the pork pulp into cubes, fruit bodies into strips, and grate the cheese.
Fry the meat in a small amount of oil over medium heat for 30 minutes.
Add champignons, salt, pepper, stir and fry for 10 minutes.
Add herbs, pour in cream and cheese, stir.
Simmer on low heat for 5-7 minutes.

Meat with mushrooms in soy sauce with honey

The proposed recipe for cooking meat with mushrooms in soy sauce can add delicious variety to your menu.

1 kg beef pulp;
500 g champignons;
3 onions;
200 ml soy sauce;
2 tbsp. l. honey;
2 tbsp. l. lemon juice;
Vegetable oil.

Rinse the meat well, beat it a little with a kitchen hammer, cut into strips, put in a frying pan with a little oil and fry until browned.
Pour in soy sauce, stir, cover and simmer over low heat for 15 minutes. If a lot of liquid has evaporated during the stewing process, add 100 ml of water.
Fry for 10 minutes. in a separate pan with 2 tbsp. l. butter diced champignons, pour into meat.
Fry the peeled and chopped onion, and as soon as it becomes soft, add to the beef.
Add honey, lemon juice, stir, simmer over medium heat for 5 minutes.
Remove from heat and let stand for 5-7 minutes. and serve to the table.