Many housewives get tired of using the usual store-bought (or homemade) mayonnaise and ketchup. And here on help will come so simple but incredibly delicious mushroom sauce, which goes great with meat, fish and any side dishes.
Below are the most popular and delicious technology preparing this dish.
Mushroom sauce prepared this way is simple and special taste, because fish broth is used, which greatly increases the appetizing of the dish. You can use oriental spices in the sauce, which will give it even more piquancy and unusualness.
Required:
- Fish broth – 700 – 800 ml,
- Mushrooms – 430 g,
- Flour – 2 – 4 tbsp. l.,
- Butter 82% – 70 g,
- Spices.
Mushroom sauce is created from frozen mushrooms, just like from dried ones.
We wash the mushrooms and remove the stems. You need to fry them in oil. After a golden crust appears, pour flour into the pan. Stir until formed thick mass. Pour some of the hot fish broth into it. Stir thoroughly until all lumps dissolve. After that we send the rest of the broth next. Add spices. Simmer for half an hour. Mushroom sauce is ready!
Recipe No. 2
You will need:
- Mushroom broth – 230 ml.
- Onion – 1 pc.
- Mushrooms – 440 g.
- Butter 75 – 82% – 45 g.
- Flour – 15 g.
- Spices.
It is best if you take the noble representatives of the forest.
Famous for its indescribable aroma.
Let the mushrooms boil on the stove for 40 - 60 minutes. As soon as they are ready, pour the water into a small bowl, but do not pour it out! It will come in handy.
In a hot frying pan, fry the flour until brown. Add to flour mushroom broth, mix, breaking up lumps. Simmer for no more than 25 - 35 minutes. The mushroom sauce is almost ready.
Fry the onion until translucent, add the mushrooms to it. Fry for approximately 7 – 9 minutes. Now we send the frying to the flour and broth. Salt and pepper. Leave on the stove for another 20 minutes. It is recommended to serve this mushroom sauce with fish.
Please note that bechamel sauce with mushrooms is prepared in the same way, only milk is used instead of broth.
Recipe No. 3
Oyster mushroom mushroom sauce turns out delicious even in the simplest variation of the recipe, which does not require a large number of ingredients. Many housewives love this dish for its simplicity and cheapness. Another, more common name for it is “Basic Mushroom Sauce.” It was received for amazing combination with any side dishes and meat.
You will need:
- Mushrooms – 230 g,
- Water – 550 ml,
- Onion – 2 pcs.,
- Ghee butter – 40 – 55 g,
- Flour – 10 – 15 g,
- Mushroom broth – 400 ml.,
- Spices.
How to make mushroom sauce inexperienced housewife and not make mistakes?
Boil the mushrooms in water until ready (approximately 40 - 55 minutes). Place in a colander and drain the broth.
Chop the onion and mushrooms and fry in oil.
In a separate frying pan, heat the flour until brown, pour in the mushroom broth left after cooking. Stir so that no lumps form.
Add the roast to the flour and simmer for 7 – 10 minutes. Put a spoonful of butter and spices there. Leave on the fire for another 7 minutes. Delicious mushroom sauce is ready for tasting!
Recipe No. 4
You will need:
- Mushrooms (white) – 130 g,
- Butter 82% – 40 – 50 g,
- Sour cream 15% – 150 g,
- Mushroom broth – 350 ml,
- Flour – 2 – 3 tbsp. l.
To prepare the white mushroom sauce, main ingredient rinse under running water, remove the skin and stalks. Boil it. Pour the broth into an enamel container, and chop the product into small pieces.
Fry the flour in butter in a frying pan. After 3 minutes, follow with the broth mixture. Stir constantly, gradually bringing to a boil.
Add mushrooms, sour cream, and spices to the broth and flour. Porcini mushroom sauce is ready to try!
Recipe No. 5
How to make mushroom sauce festive table? After all, you want some special dish. The following recipe will help in such a difficult task.
You will need:
- Mushrooms – 40 – 60 g,
- Sour cream – 30 – 50 g,
- Lemon juice – 10 g
- Butter 82% – 35 – 40 g,
- Sugar syrup – 55 g,
- Mushroom broth – 350 ml,
- Seasonings.
What is the step-by-step algorithm for preparing mushroom sauce with sour cream?
We thoroughly clean and rinse the mushrooms. Boil in lightly salted water. Drain the liquid (but leave it), cool the mushrooms, cut into pieces.
Fry the flour in oil in a frying pan, pour in half the broth. Bring to a boil, add sour cream to the thick mushroom sauce, sugar syrup, lemon juice.
Leave on the stove for 10 minutes. The mushroom sauce is almost ready, all that remains is to add salt and pepper to taste.
Recipe No. 6
This mushroom sauce with sour cream is incredibly tasty and perfect for baked or fried poultry.
You will need:
- Mushrooms (preferably fresh) – 150 – 250 g,
- Turnip – 1 pc.,
- Carrot – 1 pc.,
- Onion – 1 pc.,
- Butter 75 – 82% – 40 g,
- Flour – 15 – 20 g,
- Sour cream 15 – 20% – 50 – 150 g,
- Fresh greens,
- Mushroom broth – 250 ml.
The preparation of sour cream and mushroom sauce begins with the preparatory stage.
We clean the mushrooms and set them to boil on the stove until done. Afterwards, drain the broth and chop the product.
Peel carrots, onions, turnips and wash. Grind or chop on a medium grater. Let's fry vegetable mixture for mushroom sauce in a hot frying pan.
Place half of the broth on the fire and leave to boil. Add flour to the second part and stir until it is completely dissolved. Now we combine it with boiling broth on the stove. Sour cream sauce almost ready.
After the broth has thickened, add fried vegetables and boiled mushrooms. Cover with a lid and wait 5 minutes. Next - sour cream and spices with fresh herbs. Cook the mushroom sauce with sour cream for another 7 minutes, under no circumstances allowing it to boil.
Recipe No. 7
The Spanish mushroom sauce recipe is incredibly easy and doesn't require a lot of ingredients, but you do need to buy white wine in advance.
You will need:
- Mushrooms – 140 g,
- White wine – 30 – 50 ml,
- Butter 82% – 45 g,
- Meat broth – 15 ml,
- Red sauce – 220 ml.
Melt the butter in a frying pan. Add chopped mushrooms and fry until golden crust(5 minutes.). Pour white wine into the mushrooms. Simmer until half of the added liquid has evaporated. Now pour the broth and sauce into the pan where the sauce with mushrooms is stewed.
Leave on fire for 15 minutes. Now the dish is ready to serve. Please note: the sauce will look more noble with finely chopped mushrooms, especially with fish cutlets.
Recipe No. 8
Mushroom sauce for tomato meat can be prepared in just half an hour and goes perfectly with beef and pork.
You will need:
- Tomato sauce (or paste) – 1 l,
- Mushrooms – 140 g,
- Onion – 1 pc.,
- Sunflower oil – 25 – 35 ml.
The onion was peeled and finely chopped. Fry in oil until translucent or golden brown. Add sliced mushrooms to it and fry for another 5 minutes. We send the mass to tomato sauce. Cook for 5 minutes, stirring. Salt, pepper, add chopped garlic to the mushroom sauce.
Recipe No. 9
If there are leftovers at home sausages or ham, you can do it mushroom sauce, the recipe for which, despite a large number of products is also simple.
You will need:
- Meat juice – 500 ml,
- Mushroom broth – 100 ml,
- Ham or smoked sausage– 45 g,
- Onions, carrots, celery - 1 pc.,
- White wine – 140 ml,
- Spices.
Before you start mastering the recipe for a delicious chicken and mushroom sauce, you should make the meat juice. Initially, it is obtained by frying meat or poultry. It needs to be thickened (using starch - 8 g per 500 ml of juice - which is mixed with part of the chilled meat broth, and then pour this mixture into boiling meat juice). Salt and pepper if desired. Some housewives like to leave pieces of meat, for example, chicken, in the broth (juice). In this case, the end result is gravy with chicken and mushrooms.
Wash the onion, carrots and celery, peel and chop into small pieces. We cut the ham in the same way. Pour the vegetable mixture into the pan and pour in the white wine. Stirring occasionally, bring to a boil. Add spices and pre-prepared meat juice and mushroom broth. We send the ham to the onions and carrots. If desired, add chopped mushrooms. Continue cooking the sauce by reducing the heat, then rub the gravy through a sieve or grind in a blender.
Conclusion
Mushroom sauce (and especially chicken gravy) is an extremely easy-to-prepare addition that any housewife can easily master. Unique taste will not leave anyone indifferent and will pleasantly complement any side dish, meat, fish or poultry. Just change the recipe slightly to make it your own. unique dish. Mushroom sauce is quite capable of becoming the central composition of both a festive and everyday table.
Description
Mushroom sauce It is very simple to prepare and the remarkable thing is that it can be created from absolutely any mushrooms. No matter from fresh champignons whether it will be your gravy or from dried forest mushrooms, its taste will remain invariably very delicate, but at the same time the gravy will be quite satisfying. You can also make frozen mushroom gravy. Mushrooms have a unique texture, taste and a very tart, strong aroma. In the process of preparing the gravy, all these qualities will only increase, making mushroom sauce a truly unique and indispensable addition to many dishes.
A step-by-step recipe for mushroom gravy with photos will tell you how to prepare delicious sauce from mushrooms at home, what spices and additional ingredients. By the way, You can choose the spices as you wish, that is, absolutely any. For example, red chili pepper will dilute milky taste dish and will make it spicier, and paprika will add sweetness.
We will first fry the mushrooms selected for preparing the gravy and only then cook them in a mixture of water and milk with the addition of bouillon cubes. Deep and rich taste mushroom sauce will allow you to serve it along with unleavened porridges and at the same time create a new, even more delicious dish.
So, without wasting any more time ranting, let's get started creating the mushroom gravy!
Ingredients
-
(1 piece medium) -
(1/2 pcs.) -
(3 tbsp) -
(250 g) -
(4 tbsp) -
(3 tbsp) -
(1.5 cups) -
(1.5 cups) -
(2 pcs.) -
(taste) -
(taste)
Cooking steps
Heat the indicated amount in a saucepan or small suitable pan. olive oil. We wash the carrots, peel them and grate them on the coarsest grater. Peel the onion and chop it quite finely. Fry the vegetables until soft for 5-6 minutes, stirring the ingredients constantly.
Choose mushrooms to suit your taste. Ordinary champignons, which can be purchased at any grocery store, are quite suitable.
Wash the mushrooms, dry them and cut them into not too thin slices. Add the slices to the pan with the rest of the ingredients, stir and fry for another 6-8 minutes.
After the specified time, pour into a saucepan with mushrooms and vegetables required amount water and milk. Bring the liquid to a boil, then add it bouillon cubes, salt and pepper to taste. Mix the ingredients thoroughly, and when the cubes are completely dissolved, reduce the heat.
Butter put it in a small bowl, melt it and add three tablespoons of wheat flour to the bowl.
Using a mixer, thoroughly beat the ingredients until they form a thick, homogeneous mass.
Add the prepared mixture in a thin stream, portionwise cream mixture in a saucepan with mushrooms, onions and carrots. Adjust the thickness of the mushroom gravy using hot milk if necessary. Stir the sauce until smooth and even, adjust with salt and pepper to your taste, add other spices as desired.
Ready dish Serve both hot and cold as an addition to the side dish. Mushroom sauce is ready.
Bon appetit!
Calories: Not specified
Cooking time: 15 minutes
Mushroom sauce – universal sauce, which goes with any side dish. Boiled rice, pasta, buckwheat, boiled or mashed potatoes - any of these side dishes will become much tastier if you complement it with mushroom gravy. You can prepare the gravy from fresh or frozen mushrooms, and the second option is even more affordable and relevant. Frozen mushrooms, unlike fresh ones, can be bought at your local store or you can freeze the champignons left over from preparing the soup. Check out this delicious one.
The basis of mushroom sauce can be meat or chicken broth, low-fat cream (10-15%), sour cream or tomato paste. Vegetables are added to the mushrooms - onions, carrots, Bell pepper, tomatoes. Or vice versa - add mushrooms to the stew, and then you get a completely self-sufficient dish, tasty and satisfying.
In the very simple version mushroom sauce made from frozen mushrooms, the most delicious recipe see below, prepared with fried onions, sour cream or cream. Preparation takes a maximum of 15 minutes.
Ingredients:
- frozen champignons – 2 handfuls (or 150-200 gr.);
- flour – 1.5 tbsp;
- sour cream 10% - 200 ml;
- water or broth – 0.5 cups;
- salt - to taste;
- leek – 2 thin shoots 15-20 cm each or 1 large onion;
- vegetable oil – 3 tbsp;
- a mixture of Provencal herbs – 0.5 tsp;
- ground black pepper - to taste (optional).
Recipe with photos step by step:
For mushroom sauce you will definitely need onions. It can be leek or regular onion, and in spring you can use the white part of green onion shoots. Chop the onion finely, into cubes or rings. We take the mushrooms out of the freezer, but they do not need to be thawed.
Pour into the frying pan sufficient quantity oil, heat it up. Add the onion and cook over low heat until soft.
Add mushrooms. We increase the heat so that the mushrooms thaw faster and give juice, which needs to be evaporated.
After about five minutes, the mushrooms will become soft and lightly fried. Turn down the heat and leave to simmer for a couple more minutes.
Prepare the dressing sauce for the gravy. Mix sour cream and flour until smooth.
Mix with a spoon or whisk (but do not beat), all lumps of flour need to be kneaded, otherwise hot gravy the flour will boil and you will get small pieces boiled dough.
Pour it out sour cream filling into a frying pan with mushrooms. Dilute with water or broth (meat or chicken, mushroom), heat, but not to a boil.
Salt to taste. Flavoring the mushroom gravy Provencal herbs and add a couple of pinches of black pepper for spiciness.
Stirring, bring the mushroom sauce to the desired consistency. If it is very thick, add sour cream or broth; if it is liquid, thicken with flour, mixing it with a small amount sour cream or cold broth. Be sure to prepare these.
After cooking, leave the mushroom sauce made from frozen mushrooms under the lid, let it brew for a few minutes, absorb the aromas of the herbs. Serve with any side dish of your choice. You can supplement it with herbs or make vegetable slicing. Bon appetit!
Vegetable casseroles, pasta, mashed potatoes, porridge or meat steaks can become tastier and juicier if they are complemented with mushroom sauce. We are offering to you Lenten option preparing champignon sauce, which can always be changed depending on your taste preferences and capabilities.
We will prepare the mushroom gravy using water. You can replace it if you wish chicken broth. Some recipes add cream or milk to add a milky flavor. As a thickener for a more delicate consistency, we use flour, which is fried in a frying pan along with mushrooms.
As for mushrooms, the choice is yours as to which ones you want to make the gravy from. We use champignons because they are available all year round and safe for health. In addition, they do not need to be cooked for a long time, which makes the process of creating a dish easier.
Taste Info Second: mushrooms
Ingredients
- champignons or other mushrooms – 300 g;
- water – 1.5-2 tbsp.;
- carrots – 1 pc.;
- onion – 1 pc.;
- flour – 2 tbsp;
- pepper, salt;
- seasoning for mushroom dishes - optional;
- vegetable oil.
How to make mushroom sauce from champignons
Pour vegetable oil into a saucepan or frying pan. Add chopped onion and grated or finely chopped carrots. Sauté until golden brown.
Slice the champignons and place them in a frying pan for sautéing.
Season with salt and pepper. Fry for 5-7 minutes until almost all the liquid has evaporated. At this stage, you can add seasoning for mushroom dishes, as well as sour cream or cream.
Add flour and stir.
Fry the mushrooms with flour for about 2 minutes.
Pour in 1.5-2 cups hot water. Use the amount of liquid at your discretion. Mix the contents of the pan thoroughly so that there are no lumps. Simmer covered for 5-7 minutes.
Remove from heat and serve mushroom gravy hot.
On a note
- The gravy can be prepared from forest dried mushrooms. To do this, fill them with water and leave for 1.5-2 hours. Then cook the mushrooms for approximately 1 hour. Pour the mushroom broth into a separate bowl. Prepare sauteed onions and carrots. Mix it with mushrooms, season with salt and pepper. Fry for a few minutes. Add flour and mushroom broth. Simmer for about 15 minutes covered.
- To prepare frozen mushroom gravy, defrost the product, rinse and then drain. Place in a heated frying pan with vegetable oil. Fry until the liquid evaporates. Then add onions and carrots. Fry for a few minutes until golden brown. Then you can add spices, flour and water. Simmer for approximately 10 minutes.
- To prepare fresh wild mushroom gravy, first sort out the product. Then rinse thoroughly and clean. Boil for an hour in salted water. Let the liquid drain. Fry on vegetable oil with onions and carrots. Add the flour and broth in which the mushrooms were cooked. Season with salt and pepper. Simmer covered for 15-20 minutes.
- As for oyster mushrooms, you can prepare this dish from them according to the same principle as from champignons. The only difference will be the time for frying the mushrooms - it will increase. Onions with carrots in this case It’s better to add after the oyster mushrooms are fried.
- The herb fenugreek will help enhance the taste of mushrooms, in particular champignons. It is added to the pan during stewing and discarded at the end of cooking.
- Prepare the gravy one at a time just before serving so that it does not lose its ideal taste qualities. If you had to leave it, place it in a glass container with a lid. Store in the refrigerator for 1-2 days. Warm before use.
- To prevent the mushroom sauce from becoming covered with a film when cooling, you can keep it in a water bath for some time before serving.
- Don't add a lot of spices to mushroom dishes so as not to interrupt the taste and aroma of mushrooms.
If you have a package of mushrooms in your refrigerator that you can’t figure out where to put, make this mushroom gravy from them. It is good because it requires a minimum of body movements from you, and its taste is incredibly beautiful. Again, it requires the bare minimum of products: onions, flour, milk and the mushrooms themselves. Even without seasoning it turns out amazingly delicious. And if you add a little nutmeg to it, and heat the oil and garlic, then... In general, you can have it with potatoes, meat, and pasta. Just like that, without anything at all. To emphasize that the dish is very simple, I didn’t even add a sprig of herbs (which, to be honest, I didn’t have). Without any greenery, everything was immediately eaten and even the plates were licked.
Ingredients:
- Fresh mushrooms (I used champignons) – 300 g,
- Onion – 1,
- Flour – 1 heaped tablespoon,
- Milk - half a glass (can be replaced with cream or sour cream),
- Salt – 2/3 teaspoon.
Additional Ingredients:
- clove of garlic,
- ¼ teaspoon ground nutmeg.
Method for preparing mushroom sauce
This mushroom sauce is one of the first dishes that I learned to cook deliciously. And I must say that, like any novice cook, I made it in a complex way in three frying pans. No, we will make do with one frying pan, the kind with full high sides. You don't expect any kind of frying the flour to a nutty color and then mixing it with some liquid until the lumps disappear and other time-consuming nonsense. So, let's go!
I will give sophisticated option gravies. If you want it simple, subtract the steps from the recipe.
- So, take a frying pan and put it on low heat. Pour in vegetable oil.
- Separate the garlic clove from the head, place it on a board, press it flat with a knife, then easily peel it, cut it into three or four arbitrary pieces and throw it into the oil.
- Then we take the onion. Wash, clean, cut in half and chop finely.
- Our garlic has already fried. You need to move it around the pan a little, then remove it from the oil and throw it away. Our oil now has a subtle aroma.
- Pour the onion into the frying pan, mix with the oil and let it warm up until it becomes translucent. There is no need to fry the onions too much.
- Meanwhile, wash the mushrooms. And chop them finely. The process is simple. I usually use child labor because the mushrooms are easy to chop even with a dull knife.
- Place the mushrooms in a frying pan, mix with the onions, cover with a lid and let simmer for 10 minutes. During this time they darken and boil down by almost half.
- Open the lid. Pour a spoonful of flour (heaped!), mix the flour with the mushrooms until it is no longer visible. Then just fill it with milk. No milk, take cream. You can use sour cream too. Stir again and cover with a lid.
- In five minutes everything is ready. The gravy has thickened. Salt, add nutmeg, mix and eat.
I managed to cook some pasta at the same time. Bon appetit!
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