Mushroom sauce. Mushroom sauce is a delicious addition to any dish.

Original sauce It 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.

Classic mushroom champignon sauce

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

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. You can't let it go milk 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 hostess has gone too far with the thickness of the dish, the same heavy cream or even regular milk.

With creamy taste

Ingredients: 180 g porcini mushrooms, 260 g cream (35% fat), 3-4 garlic cloves, 55 g 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.

Small pieces of onion are fried over a 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 mushroom sauce with meat hot with big amount 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 colored ground peppers, salt.

First, fry the onion in any vegetable oil until transparent. Chopped fresh mushrooms 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 too much spices to the future sauce. bright taste, 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

Product composition: 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.

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.
In a frying pan small quantity Any oil will fry the flour. It's gradually getting closer to her mushroom broth and the whole mass is stirred intensively.
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

Product composition: 90 ml full fat milk, 380 g fresh champignons, a whole glass homemade sour cream, 3 large spoons of pre-sifted flour, 60 g of maximum fat butter, onion, 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 full readiness mushrooms
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.

Ready creamy mushroom sauce You can serve with pieces or grind them in a blender. If the dish will be complemented by hash browns, pancakes, or simply served with salted crackers, then it will first need to be thoroughly cooled.

Bechamel with mushrooms

Product composition: 290 g fresh mushrooms(preferably champignons), 730 ml homemade milk, 80 g butter, 60 g pre-sifted flour, half a bunch of fresh dill, coarse salt, ground nutmeg.

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 almost prepared 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.

Mushroom gravy is the favorite for many. A persistent, strong aroma and memorable taste will complement any ordinary dish, which, it would seem, has already lost its zest. Mushroom gravy is often prepared in combination with sour cream, because the sourish fermented milk product can make the sauce “voluminous.” Mushroom sauce is prepared from fresh mushrooms, dried or frozen.

Mushroom gravy recipes

The amount of ingredients is usually taken arbitrarily, since it all depends on the desired thickness of the sauce and the required number of servings. Moreover, everyone different tastes- some people like it spicy, adding it to all dishes without exception a large number of garlic, while some of all the herbs and spices choose only the combination of pepper and salt.

Porcini mushroom sauce with sour cream

White mushrooms are considered noble, of course, they cannot be found so easily in any forest, but you can buy them during the season. The dish turns out aromatic with them, and the added cream gives it a special tenderness that is remembered for a long time.

Wash the mushrooms, cut into small pieces, fry for about twenty minutes in heated vegetable oil. Add a chopped onion (or two - to your taste), fry together for another ten minutes. Fry the flour separately, then add sour cream with your favorite spices and salt, pour in a little cream until the desired thickness, and add some salt. Bring to a boil. Only after this mix the sour cream flour with the mushrooms - the porcini mushroom gravy with sour cream is ready!

With vegetables

Here it is used carrots and parsley root. It turns out very interesting option, and most importantly - affordable, since you can take fresh champignons.

The champignons, of course, also need to be prepared first, then chop them. Peel the carrots with parsley root and cut into strips. Heat the flour in a dry frying pan - it will become nut-colored. Place the champignons with the prepared vegetables in a saucepan, add water, add flour, and bring to a boil. After this, add salt and cook for twenty minutes, if necessary, add water.

You can also add some fresh chopped herbs during cooking, for example. A universal combination - dill and parsley.

The second version of the recipe with champignons

These mushrooms are grown all year round, so you can easily find them on store shelves even cold winter. That's why delicious gravy you can also pamper yourself at any time of the year.

Wash and cut the champignons. Peel the onions and cut into half rings. Fry the onion in a frying pan in oil, add tomato paste, simmer together for a few minutes. Then pour in some boiled water and bring to a boil. Add mushrooms and cook uncovered for twenty minutes. Add some salt and pepper. Can be added for flavor Bay leaf and any dried herbs(you can use Italian herbs). The sauce goes well with boiled pasta and potatoes.

With sour cream

The option with sour cream has already been described above, but here the gravy will be prepared a little differently. Thanks to fermented milk product the sauce will add a new twist to any side dish original taste- either regular potatoes or rice

Wash the mushrooms, peel them, cut into small slices. Fry the onions until they acquire a golden hue, add the mushrooms, and fry until they are soft. Add sour cream with tomato paste, pepper, salt. Add flour and a little water. Simmer for ten minutes, stirring so that no lumps form. Add a few crushed cloves of garlic, stir without returning to the stove. Although it is prepared simply, it tastes delicious. Usually served with baked chicken legs.

Dried porcini mushroom sauce

Of course, you may not have porcini mushrooms on hand, so you can replace them in the recipe with other options. Mushroom sauce from dry mushrooms turns out no worse than from fresh, pickled or frozen. But the gravy will be prepared a little differently, because initially main ingredient quite hard and cramped.

For four servings take:

a glass of dried boletus;
a pair of onions;
a couple of tablespoons of flour;
vegetable oil and butter;
salt, pepper or favorite spices.

Soak the dried mushrooms, boil them until soft, then strain the broth. Grind the prepared product, fry in hot vegetable oil - fifteen minutes is enough if you boiled it first. Add the peeled and chopped onion and fry until soft.

Separately, fry the flour until it turns golden brown. Add to it mushroom broth so that the consistency of the mass resembles thick sour cream. Add mushrooms with onions, a piece of butter and a little sour cream (this is to taste). Salt to taste; you can take a universal seasoning consisting of a mixture of salted vegetables. If the sauce turns out watery, add a little more flour.

A ready-made hot dish is served with potatoes prepared in any way, to fried meat or cutlets.

As you can see, delicious sauce prepares very quickly and from quite available products. But with it, any familiar dish changes, becomes more aromatic, satisfying and original! You can diversify any of the recipes for mushroom gravy if you wish, leaving only the main ingredient as a base and flour to add thickness. Then you are limited only by your imagination and the selection of products in your refrigerator. Experiment, perfect your mushroom gravy and cook it every time incredible dishes, which will decorate any meal.

Fragrant mushroom sauce will give any dish a unique mushroom taste. It can be prepared from dried mushrooms at any time of the year, but in the fall it is better to make mushroom sauce from fresh mushrooms while you can. Recipes mushroom gravy The Land of Soviets is divided.

Mushroom champignon sauce

To prepare fresh champignon gravy we will need to take:

fresh champignons - 200 g
tomato paste - 4 tbsp.
sunflower oil - 2 tbsp.
dried herbs (parsley, dill)
black pepper
Bay leaf
salt to taste

Wash the champignons and cut them into pieces. Peel the onion and cut it into half rings. Sauté it in a deep frying pan with sunflower oil. When it is slightly fried, add tomato paste and let the onion simmer slightly. Add boiled water(200-300 ml) and bring to a boil. Then put the champignons into the resulting boiling broth and cook for 15-20 minutes over medium heat. There is no need to close the lid. About 10 minutes before readiness, add salt and pepper, add bay leaf and dried herbs. This mushroom sauce goes well with pasta or boiled potatoes.

Mushroom sauce with sour cream

Mushroom sauce with sour cream will help give new taste familiar dishes- pasta, potatoes or boiled rice. To prepare it we will need:

fresh mushrooms - 500 g
water - 1 tbsp.
sour cream - 1 tbsp.
onions - 3 pcs.
garlic - 3 cloves
flour - 1 tbsp.
tomato paste - 1 tbsp.
vegetable oil for frying onions
salt, pepper - to taste

We wash the mushrooms, peel them and cut them into pieces of the same size. Peel the onion and chop finely. Fry the onion in vegetable oil until golden brown. Then add mushrooms to it and fry until they brown. After this, add tomato paste and sour cream, salt and pepper to taste. Then add water, flour and simmer over low heat, stirring constantly, for 10 minutes. Then remove the gravy from the heat, add the garlic pressed through a garlic press and mix thoroughly.

Mushroom sauce from porcini mushrooms

A very aromatic mushroom sauce is obtained from the “king of mushrooms” - porcini mushroom. Cream gives it a special tenderness. To prepare porcini mushroom sauce, we will need to take:

porcini mushrooms - 200 g
cream - 100 ml
medium-sized onions - 2 pcs.
vegetable oil - 2 tbsp.
sour cream - 2 tbsp.
flour - 1 tbsp.
herbs, spices, salt - to taste

Wash the mushrooms and cut into small pieces. Fry porcini mushrooms for half an hour in a hot frying pan with sunflower oil. While the mushrooms are fried, peel the onion and cut into cubes. Add the chopped onions to the mushrooms and fry the mushrooms and onions for another 10 minutes.

In a separate pan, fry the flour. Then add cream, sour cream, herbs and spices to it, salt to taste. Stir the sauce and bring to a boil. Connecting fried mushrooms with onions cream sauce and mix well.

Mushroom sauce with vegetables

Another option mushroom gravy. It differs from the previous ones in that we add vegetables to the gravy - carrots and parsley root. To prepare it we will take:

champignons - 300 g
water - 2 l
parsley root - 1 pc.
carrots - 1 pc.
flour - 1 tbsp.
salt - to taste

We wash the mushrooms cold water and chop finely. Wash the carrots and parsley root, peel and cut into strips. Heat the flour in a dry and clean frying pan until it has a nutty hue.

Place the mushrooms and chopped vegetables in a small saucepan, fill with water, add flour and place the saucepan over medium heat. Bring to a boil, add salt to taste and cook for about 20 minutes. The gravy is ready!

Bon appetit!

It is rightfully considered the most universal. After all this product goes perfectly with both creamy and tomato base. It should also be said that homemade mushroom sauce from frozen mushrooms complements meat and vegetable dishes, as well as various side dishes.

Today we will tell you how to make such a lunch different ways. Using the recipes presented, you can prepare very satisfying and flavorful dishes for your family that no one can refuse.

Mushroom sauce from frozen mushrooms: step-by-step recipe

Experienced chefs know how to make tasty and delicious food from simple frozen mushrooms. aromatic dish. So that you also master this information, we decided to present it to you right now.

So, we need:

not very large bulbs - 2 pcs.;
tomato sauce or pasta - 2 large spoons;
filtered drinking water - a couple of glasses;
light wheat flour - a small spoon.

Component Processing

Mushroom sauce made from frozen mushrooms is no different from that made using fresh products. That's why we decided to use pre-frozen ingredients. They need to be removed from freezer and leave until they are slightly thawed. Next, the mushrooms should be cut into slices. You also need to chop the onions separately into not very large cubes.

Cooking on the stove

To make mushroom sauce from frozen mushrooms as tasty and aromatic as possible, all ingredients should be pre-fried. To do this, you need to heat the saucepan and then add the main product to it. If the mushrooms have not melted completely, then first evaporate all the moisture from them, and only then add vegetable fat.

After partial frying, you need to add onions to the main product. It is advisable to cook both components until lightly browned. Finally, the mushrooms should be seasoned with spices. You also need to add tomato paste and a glass of drinking water to the saucepan. It is recommended to simmer foods in this composition for ¼ hour.

When the mushrooms are completely cooked, add them again. drinking water, pre-mixed with toasted wheat flour. This will make your gravy thicker and tastier.

How to serve a dish correctly?

As you can see, it’s not at all difficult to make mushroom sauce with tomato paste. After preparing it, you need to put some side dish on the plate, and then completely fill it with the pre-made sauce and sprinkle with fresh herbs.

Mushroom sauce from frozen mushrooms with sour cream in a slow cooker

As mentioned above, mushroom sauce can be prepared using various ingredients. About how it's done tomato goulash, we described above. If you want to prepare a cream-based dish, then you will need:

carrots and onions not very large - 1 pc.;
any frozen mushrooms - approximately 500 g;
refined oil - about 50 ml;
table salt and crushed pepper - use as desired;
fat sour cream - 3 large spoons;
filtered drinking water - 1 glass;
cream 40% - 110 ml.

Preparing Ingredients

Mushroom sauce made from frozen mushrooms with sour cream is very tasty and high in calories. Before cooking it, you need to remove the main ingredient from refrigeration chamber and partially defrost it. Next, the mushrooms should be chopped. As for carrots and onions, then they need to be cleaned and crushed. The first ingredient is grated, and the second is used with a sharp knife.

Making mushroom sauce in a slow cooker

How to make mushroom gravy kitchen stove, everyone knows. However, not everyone knows how to prepare such a dish using a multicooker. To do this, place the mushrooms in a bowl and turn on the baking program. After all the moisture has evaporated, add to the product refined oil, as well as grated carrots and chopped onions. It is recommended to fry the ingredients in the same mode for 20-22 minutes. During this time they should be well browned.

Having carried out the described steps, you should add spices to the mushrooms and onions, as well as sour cream, drinking water and cream. In this composition, the ingredients must be simmered in the same mode for 10 minutes.

Properly presented to the dinner table

Now you know how to prepare frozen mushroom sauce. After the dish is ready, it must be distributed on plates along with the side dish, sprinkled with fresh herbs and immediately presented to the guests. Enjoy your meal!

Making Lenten Sauce from Frozen Mushrooms

Mushroom sauce made from frozen mushrooms (lean) is as tasty and aromatic as high-calorie dish with the use of or sour cream. But you will never get better from such a lunch.

So, we need:

not very large onion - 1 pc.;
any frozen mushrooms - approximately 500 g;
fresh garlic - 2 cloves;
table salt and crushed pepper - use as desired;
vegetable broth - 2 cups;
dried rosemary, sage and thyme - a pinch each;
soy sauce - large spoon;
soy milk - ½ cup;
light wheat flour - a small spoon.

Cooking method

The principle of preparing such a dish is similar to that presented above. First you need to defrost the mushrooms, chop them and put them in a saucepan along with onions. After waiting for all the moisture to evaporate, add spices and dried herbs to the food. After 25 minutes, add mushrooms soy sauce and in which it must first be dissolved wheat flour. After waiting for the ingredients to boil, they must be simmered over low heat for about 5 minutes. Next, you need to add grated garlic cloves to the gravy and mix everything thoroughly.

After removing the frying pan from the heat, its contents must be kept covered for ¼ hour. During this time, the gravy will absorb the flavors of the garlic and become more tasty.

Serve ready dish To dining table recommended together with any side dish (for example, pasta, buckwheat porridge, spaghetti, mashed potatoes etc.), fresh herbs and a slice of bread.

For me, mushrooms are very practical, convenient and delicious product. I can buy 2 kilograms of mushrooms in the store at once, come home, process them, rinse them, chop each mushroom into 4 parts, package them in containers and freeze them. Whenever possible, I defrost them and cook from them. wonderful dishes for your family. Such a supply of mushrooms will help out any housewife. Mushrooms cook very quickly; you don’t need to fry or simmer them for a long time, so you a short time feed your family tasty, nutritious and satisfying food. Stores also sell sets of frozen mushrooms, buy them too. There you can buy a whole assortment of mushrooms: champignons, boletus, honey mushrooms and milk mushrooms. It’s easy to make a gravy from frozen mushrooms, which is suitable for dinner, and for the gravy I cook any porridge, for example, or another side dish. Prepare my mushroom gravy from frozen mushrooms, you will see for yourself that it is the best delicious recipe!

- frozen mushrooms – 250 grams;
- carrots – 1 piece;
- onion – 1 piece;
- water – 50-70 grams;
- fat sour cream – 100 grams;
- bay leaf – 1-2 pcs;
- salt - to taste;
- pepper - to taste;
- vegetable oil for frying.

Recipe with photos step by step:

Since I already have frozen mushrooms chopped, I put them in the frying pan immediately after defrosting. I also send chopped onions to them. I pour in a little vegetable oil and evaporate the liquid that will be released from the mushrooms.

When the liquid has evaporated, add a little more oil and add carrots grated through a metal grater. I fry the mushrooms along with the vegetables. I add a little salt, but not too much.

I add sour cream to the mushrooms, stir and dilute slightly with water to make a gravy.

I pepper it and add a bay leaf to make the gravy more flavorful.

On average, I cook the gravy for about 20-25 minutes, and transfer the finished gravy to a gravy boat.

I serve it to the table to use with any side dish. Rice, potatoes and of course spaghetti or another type of pasta will do.

Bon Appetite!
You can also make delicious food from frozen mushrooms.