Creamy mushroom sauce for meat. Mushroom sauce made from champignons, chanterelles, oyster mushrooms and dried mushrooms, original recipes with sauce. Delicate creamy sauce made from porcini mushrooms or champignons

Creamy mushroom sauce, mushrooms stewed in sour cream - these culinary combinations have long become classics in both home and restaurant cuisine. Today, such dishes have already been brought to perfection. It is important to know just a few tricks to turn ordinary gravy into a real delicacy.

Creamy mushroom sauce, mushrooms stewed in sour cream - these culinary combinations have long become classics

Even a recipe as simple as a mushroom and cream gravy actually requires some preparation. If you know a few simple principles, you can make a really tasty sauce that goes well with many dishes:

First of all, the cream should be fat – from 40%. The fact is that a low-fat product can separate during heat treatment. Therefore, it is better to take 2 tablespoons of heavy cream than 4 tablespoons of low-fat cream.
Mushrooms together with cream form a delicate, pleasant taste that is easy to overpower with spices. You should not get carried away with pepper and especially with fragrant herbs (bay leaf, thyme, rosemary, etc.).
The tenderness of such a sauce can be enhanced with appropriate products - for example, cheese.
To prepare sauces, it is advisable to use olive, butter or ghee. Sunflower is acceptable, but only in refined form.
Finally, it is worth keeping in mind that for such a dish you need to use only fresh or frozen mushrooms. You can also take dried ones (especially white ones). But canned ones will affect the taste of the final product too much.

How to cook mushrooms with cream (video)

The best creamy mushroom recipes

Recipes for cooking mushrooms with cream are simple and can be prepared quite quickly. Below are 3 classic options for preparing this dish.

Nothing extra: mushrooms and cream

You will need the following ingredients:

400-500 g of any fresh or frozen mushrooms;
a glass of cream 40%;
sunflower oil 2 tablespoons;
salt and spices at your discretion.

The technology is as follows:

Heat oil in a frying pan.
Mushrooms are cut into lengthwise pieces and fried until golden brown.
Then add salt and reduce heat to medium.
At the same moment, add cream and simmer.
In a quarter of an hour the product will be completely ready.

Recipes for cooking mushrooms with cream are simple and can be prepared quite quickly.

If you want to get a sauce with onion flavor, then to the same ingredients you should add 1 small onion, which you need to cut into medium pieces. The sequence of actions is as follows:

Heat oil (preferably olive) and fry the onion until transparent.
Add chopped mushrooms and fry for 7 minutes.
Then pour in the cream and simmer for a quarter of an hour until fully cooked.
A few minutes before the end, add spices at your discretion (since the dish contains onions, it is appropriate to add a little black pepper).

Mushrooms with onions, stewed in cream

Mushrooms with cream and cheese

By adding cheese to the dish, you can enhance the creamy taste and at the same time add your own spicy note. It is better to take Parmesan cheese (200 g) as cheese, and other ingredients are taken in the same ratio (onions can be added or not - at your discretion).

The technology is as follows:

Onion, chopped into medium pieces, is fried in hot oil (preferably melted or olive oil). It needs to become transparent.
Add finely chopped mushrooms and fry until golden brown for literally 5 minutes.
Pour in cream and simmer for another 10 minutes.
Sprinkle with grated cheese and leave to simmer over low heat for 3 minutes.
Served with greens.

ADVICE

This dish goes well with the garlic flavor, so you can enhance the taste by chopping a clove of garlic and sprinkling with these shavings when serving.

Creamy sauce with mushrooms (video)

Appetizing mushroom sauces with cream

Mushroom sauces are welcome additions to almost all dishes and side dishes. They often contain flour, but only in small quantities - after all, cream is already thick!

Recipe for aromatic sauce from dried porcini mushrooms

Porcini mushrooms have many advantages, one of which is that they can be used not only fresh, but also dried. For this recipe the following products are taken:

dried mushrooms 10 tablespoons (200 g);
1 medium onion;
cream 40% glass;
butter 4 tablespoons;
salt, spices and herbs at your discretion.

The cooking sequence is as follows:

First, the mushrooms are soaked, for which they are poured with half a liter of water at room temperature and left overnight.
Then add salt and a couple of tablespoons of softened butter to the water and cook until boiling.
Remove the mushrooms, and in the meantime chop the onion and fry in butter until half cooked.
Add mushrooms and fry for 10 minutes.
Then pour in a glass of cream and simmer for another 10 minutes.
2 minutes before readiness, add herbs and spices.
Served with greens.

Dried porcini mushroom sauce

Prepare a sauce from fresh porcini mushrooms with cream

If you are lucky and manage to pick wild porcini mushrooms, you can arrange a real holiday for yourself. Here is a proven recipe for a good sauce, for which you will need the following products:

mushrooms 400 g;
onion 1 medium head;
cream 40% glass;
cloves 2 buds;
salt and herbs, as well as spices - at your discretion.

The recipe is very simple:

First, the onion is fried in hot sunflower or olive oil until half cooked.
Then add mushrooms, cut into small (3-4 cm) pieces. In fact, you can start frying them together with onions - this will not affect the taste of the final product.
Give until golden brown (5-7 minutes) and add cream.
Add spices and salt and simmer for 10 minutes.
And a couple of minutes before readiness, add greens (parsley and dill are appropriate).

ADVICE

This sauce can be passed through a blender - you will get a thick, homogeneous mixture that is perfect for any meat dishes.

Fresh porcini mushroom sauce with cream

Champignons are one of the few mushrooms that can almost always be obtained fresh. Combining them with cream is a classic culinary recipe. To prepare a delicious sauce, you need to take the following products:

champignons 40 g;
cream 40% glass;
butter 2 tablespoons;
grated hard cheese 2 tablespoons;
small pinch of nutmeg;
garlic 5 cloves;
lemon juice tablespoon;
salt and pepper - at your discretion.

The technology is like this:

Fry finely chopped onions in heated butter and immediately add salt and pepper. Bring to a transparent state.
Then the pre-washed and thoroughly dried champignons are cut into medium pieces and added to the onion.
Simmer for 5-7 minutes and pour in cream.
At the same moment, add nutmeg and simmer for a quarter of an hour.
Meanwhile, grate the cheese and add it 3 minutes before it is ready.
At the same moment, add lemon juice and finely chopped garlic.
The sauce is decorated with herbs - dill or parsley.

Creamy mushroom sauce with champignons

Recipe for mushroom sauce with oyster mushrooms and cream

Along with champignons, you can always get fresh oyster mushrooms. By themselves, these mushrooms do not have a very bright aroma or expressive taste, but if you prepare a creamy sauce seasoned with spices based on them, the finished product turns out to be exceptionally tasty. You will need the following components:

oyster mushrooms 400 g;
onion 1 piece;
cream 40% glass;
salt, spices and herbs at your discretion.

The cooking instructions are practically no different from the sauce with champignons:

First, the onions are fried in butter or sunflower oil, preheated, until half cooked.
Add mushrooms, cut into small pieces and fry for 5-7 minutes.
Cream is poured in and everything is simmered for another quarter of an hour.
You can also add garlic, lemon or cheese to your liking.

Chicken breast with mushrooms in cream sauce (video)

Thus, if you know some cooking features, you can turn creamy mushroom sauce into a real work of culinary art.

Bon appetit!

Post Views: 375

Any delicious dish is twice as tasty if it is served with some original sauce. And if it’s a champignon sauce, it won’t hurt to immediately prepare a double portion. Mushroom sauce goes with almost any food. Amazing pasta with mushroom sauce, any vegetables, meat, fish.

Making mushroom sauce from champignons

The technology for preparing any type of mushroom sauce is basically the same. Some rules should be followed, and the sauce will always turn out homogeneous, aromatic and tasty.

How to make champignon sauce?

for the sauce, take only strong, young mushrooms;
It is better to remove the top film from the mushroom cap;
if you toast the flour before adding it to the sauce, the sauce will be more tasty;
if lumps have formed in the sauce, break them up with a blender or strain;
To prevent the sauce from becoming covered with a film as it cools, cover it with damp baking paper.

Ingredients:

champignons – 600 g;
beef broth – 300 ml;
flour – 1 tbsp. spoon;
leek (leg) – 4 pcs.;
butter – 1 tbsp. spoon;
sour cream - a small jar;
salt, spices - to taste;
parsley - 1 bunch.

Preparation

We clean the champignons from the top film, debris and rinse. Chop finely and drop into boiling broth to cook until tender. This usually takes no more than half an hour.

Melt the butter in a frying pan and fry the leek in it until lightly golden. After this, add flour here, and, stirring, also let it take on a golden hue.

Add boiling broth to the onion and flour a little at a time and, intensively rubbing the lumps, we obtain a homogeneous thick mass. Turn off the gas.

Add sour cream to this mass, stir and pour everything into the broth with the mushrooms. Salt and pepper. Cook for about 10 minutes. ready. Now you can add a couple of drops of lemon juice and chopped herbs to it.

You can use cream instead of sour cream. Champignon sauce with cream has a more delicate taste, without the sourness that sour cream gives to the sauce. You can also change the cooking technology a little.

Ingredients:

champignons – 500 g;
large onion – 1 pc.;
butter;
flour – 3 teaspoons;
cream – 0.5 l;
salt pepper.

Preparation

We prepare the champignons in the same way as in the first recipe and fry them in butter over moderate heat. When the mushrooms are almost ready, add finely chopped onion. Fry everything together a little more.

Then add flour, mix it well with the mushrooms, and dilute this whole mass with cream, pouring it in a thin stream and stirring vigorously.

Bring to a boil, add salt and pepper and cook covered over low heat for about fifteen minutes. Creamy mushroom sauce made from champignons is served with pasta, meat, and boiled vegetables.

White sauces made from champignons are good. This recipe goes very well with boiled fish. It is prepared using white fish sauce.

The aroma of mushrooms can leave few people indifferent. And if they act in a duet with cream, they turn into a delicacy that can add a noble taste to almost any dish. Mushroom sauce with cream can be served with potatoes, pasta, chicken, any meat and even fish. Because of the versatility of this gravy and its excellent organoleptic qualities, it is one of the dishes that any housewife should learn how to make.

Cooking features

The process of preparing a sauce from mushrooms and cream can have varying degrees of complexity, but still, according to most well-known recipes, even a novice housewife can prepare it. In order to avoid mistakes and get the expected result, she will need to know and take into account several important points.

You can use any mushrooms for the sauce; each type will give it its own taste. It is only important to prepare the mushrooms taking into account their category. Boletus, chanterelles, champignons and oyster mushrooms do not require complex preparation, but other mushrooms will have to be boiled first, and sometimes also soaked for a certain time.
To prepare the sauce, you can use not only fresh mushrooms. but also frozen, canned, dried. Frozen ones are given the opportunity to thaw in natural conditions, without temperature changes, and the water is drained from them. Canned forest products must first be washed and dried. Dried mushrooms are soaked for several hours, then washed and boiled, after which they can be used to prepare sauce or other dishes.
Finely chop the mushrooms into the sauce, otherwise instead of gravy you will end up with mushrooms stewed in cream. You can even grind the main ingredient using a blender or meat grinder.
Most often, onions are added to mushroom sauces; they can emphasize and enhance the taste and aroma of mushrooms. You need to chop the onion for the sauce as finely as possible so that it is almost invisible in it and does not distract attention.
If you want the sauce to be thicker, you can add flour or starch to it.
If the technology for preparing the sauce according to the chosen recipe involves frying the ingredients, it is best to cook them in butter rather than vegetable oil, although both options are acceptable.
When preparing a creamy sauce with mushrooms for a specific dish, add seasonings, vegetables, fresh herbs or other ingredients that are suitable for the main appetizer. For example, when preparing gravy for fish, it doesn’t hurt to add lemon juice or dry white wine. A creamy mushroom sauce with the addition of tomatoes goes well with pasta or cutlets. However, you should not put a lot of spices in the mushroom sauce so that they do not interrupt the taste and aroma of the main ingredient.

There are quite a lot of recipes for mushroom sauce made with cream. Cooking technology may have some differences. To protect yourself from disappointment, you should follow the recommendations that accompany a specific recipe.

Delicate creamy sauce made from porcini mushrooms or champignons

fresh or frozen mushrooms (white or champignons) – 150 g;
cream 10% fat – 0.25 l;
onions – 100 g;
butter – 100 g;
water – 120 ml;
fresh dill – 30 g;

Video recipe for the occasion:

Cooking method:

Peel, wash, and cut the mushrooms into small cubes. You should not grind it too much, as later the products will be crushed using a blender.
Peel the onion and cut it into small pieces.
Melt the butter in a saucepan, add the onion and fry it for a few minutes until it begins to brown.
Add the mushrooms and fry them until the excess liquid has evaporated from the pan.
Salt and pepper the mushrooms, pour cream over them. Simmer for 10 minutes.
Add finely chopped dill, simmer the mushrooms and onions for another 5 minutes.
Place the contents of the saucepan into a blender jug and blend until smooth.
Return the sauce to the saucepan, bring to a boil and reduce to desired thickness.

The sauce prepared according to this recipe can be considered universal. It goes well with meat and poultry dishes, spaghetti and potatoes.

Thick dried mushroom gravy with cream

dried porcini mushrooms – 20 g;
cream (low-fat) – 0.2 l;
flour – 20 g;
butter – 40 g;
salt, seasonings - to taste;
water - how much will go.

Cooking method:

Place the dried mushrooms in a bowl and cover with cool water. Leave them for 6-8 hours so that they absorb water and return to their original volume.
Wash the swollen mushrooms, put them in a saucepan, and fill them with clean water.
Place the pan on the stove and bring to a boil. Cook for 5 minutes over medium heat, skimming off any foam that appears on the surface.
Add salt, reduce heat, continue cooking for 15-20 minutes.
Place the mushrooms in a colander and let them dry a little. Grind them using a blender or meat grinder.
Melt the butter in a saucepan. Lightly fry the flour in it.
While whisking the contents of the saucepan, add the cream. Cook the sauce until it begins to thicken.
Add mushrooms to the sauce, add salt and season to taste. Cook for 2-3 minutes and remove the gravy from the heat.

Mushroom sauce prepared with cream can be served with cutlets, meatballs and similar products made from minced meat, chicken and even fish.

Creamy mushroom sauce for pasta

fresh champignons – 0.3 kg;
onions – 100 g;
drinking cream – 0.5 l;
hard cheese – 100 g;
wheat flour – 20 g;
refined vegetable oil - how much will be needed;
salt, seasonings - to taste.

Cooking method:

Wash the mushrooms and pat dry with a napkin. Cut into small cubes.
Peel the onion and chop it very finely.
Heat oil in a saucepan, add onions and mushrooms. Fry them until the liquid released from the champignons has evaporated.
Sprinkle mushrooms and onions with flour. Stir.
Pour in the cream while stirring the contents of the saucepan to prevent the formation of flour lumps.
Wait until the contents of the saucepan begin to boil. Cook the sauce for 5 minutes.
Finely grate the cheese, pour it into a saucepan, mix its contents well and immediately remove the container from the heat.

Mushroom sauce with cream and cheese is the perfect accompaniment to spaghetti, but it can also be served with other pasta.

Mushroom fish sauce with cream

champignons – 0.25 kg;
cream 20% fat – 0.2-0.25 l;
dry white wine – 100-120 ml;
onions – 150 g;
butter or olive oil - to taste;
salt, ground black pepper - to taste.

Cooking method:

Prepare the mushrooms by washing, drying and finely chopping them.
Remove the skins from the onions and cut the vegetables into small pieces.
Melt the butter in a saucepan, put the onion in it, simmer until it becomes transparent.
Add mushrooms to the onions. Fry them until there is almost no excess liquid left in the saucepan.
Pour wine into the mushrooms. Simmer them in it for 4-5 minutes until the alcoholic smell disappears.
Add cream. Stew the mushrooms in them for 5 minutes after the gravy boils.

The sauce prepared according to this recipe goes well with fish dishes. It can also be served with chicken breast.

Creamy mushroom sauce is a universal sauce that will add noble notes and a seductive aroma to any dish. There are quite a lot of recipes for it; when choosing a version of creamy mushroom sauce, you should focus on what kind of appetizer it will be served with.

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.

In addition to the fact that mushrooms are very filling and healthy (they contain many vitamins and minerals necessary for the human body), they are also very aromatic and tasty. That is why not a single kitchen in the world can do without them. Salads, soups, borscht, stews, casseroles, fried and stewed, pickled and salted - the mere mention of these mushroom dishes makes your mouth water.

Nowadays, mushroom sauces are becoming more and more popular. They are easy and quick to prepare, have a piquant taste and an incomparable mushroom aroma. Any everyday dish, be it pasta, porridge or potatoes, acquires special noble notes with this sauce. Mushroom sauce goes most harmoniously with potato casseroles and cutlets, cabbage rolls, fish and meat dishes, and cauliflower. And how delicious meatballs and meat rolls turn out if you pour mushroom sauce over them and bake them in the oven!

There are a lot of recipes for making mushroom sauces; they are made with cheese, cream, sour cream; a rare, but also tasty option - with tomatoes. We suggest you try the creamy mushroom sauce made from champignons.

One little tip, try not to overdo it with spices. Remember, mushrooms play the main role in the sauce; all other ingredients only slightly complement them.

Ingredients

fresh champignons – 200 g;
onion – 1 pc.;
vegetable oil – 2-3 tbsp;
salt and ground black pepper - to your taste;
butter – 50 g;
white wheat flour – 1 tbsp. l.;
cream (fat content 33%) – 300 ml.

Preparation

To prepare the sauce, you can take mushrooms of any size, but you will still need to chop them later. Wash the champignons, dry with a paper towel and chop finely. The finer you chop the mushrooms, the better. But do not put it through a meat grinder or blender; you should feel small mushroom pieces in the sauce.

You can replace the onion in this recipe with three shallots. Peel the onion, wash and cut into small cubes.

Heat the vegetable oil in a frying pan, add the onion and fry it over medium heat until golden brown.

Now place the mushrooms in the pan, mix them with the onions and fry until cooked. During the frying process, champignons release a lot of juice, so stir them periodically and fry until all the juice has evaporated. Season the mushrooms with salt and pepper to your taste.

While the champignons are frying, melt the butter in another frying pan and add the flour (it will serve as a sauce thickener). Before adding flour, calcine it, that is, lightly fry it in a dry frying pan without oil. Due to this procedure, it will then dissolve well in the liquid. Also, this extra toasting will impart a nice nutty flavor to the finished sauce, while the raw flour can give a paste-like feel and taste.

Lightly fry the butter and flour until yellow, stirring constantly.

Gradually pour the cream into the pan with the thickener. While pouring, stir all the time so that lumps do not form. Bring the resulting mixture to a boil.

As soon as the creamy mixture boils, keep it on low heat for literally 1-2 minutes and pour it into the frying pan with the mushrooms.

Stir, taste for salt and pepper (add if necessary) and simmer for another 15 minutes. Mushroom sauce from champignons with cream is ready and served chilled. Therefore, cool the contents of the pan, pour into a gravy boat and serve.

If you wish, you can add chopped garlic and finely chopped dill to this sauce; mushrooms go very well with these ingredients.