Ingredients:

• mushrooms - 500 g
• onions - 1 pc.
• carrots - 1 pc.
• flour - 2 tbsp
• tomato paste or Krasnodar sauce
• vegetable oil
• ground black pepper and allspice
• bay leaf

To prepare such a sauce is very simple. Pre-washed mushrooms cut into small pieces. You can use frozen mushrooms, then washing them is not necessary. Next, put the mushrooms in a deep pan and simmer in vegetable oil for 10 minutes. Frozen can be put together with pieces of ice, but then it will be necessary to extinguish until most of the water has evaporated. At this time, peel the carrots and onions. Grate the carrots, finely chop the onion. Mix vegetables with mushrooms and simmer for about 5 minutes.

Fragrant spicy gravy of mushrooms can transform any dish beyond recognition

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If you use fresh purchased or forest mushrooms, they must first be boiled in water. Caution: unknown mushrooms can be a health hazard!

Make the sauce. To do this, in a separate bowl, fry the flour in vegetable oil. Then fill it with water and rub it well to get a homogeneous consistency. Add the sauce from flour to mushrooms with vegetables, add a little boiling water and mix. The amount of water depends on the expected density of the gravy. Next, add tomato paste to the pan, so that the sauce takes a pleasant orange tint. Add spices, boil for about 6 minutes over low heat and everything, tomato mushroom sauce is ready.

Mushroom sauce with sour cream

Ingredients:

• mushrooms - 500 g
• sour cream - 1 tbsp
• onions - 2-3 pcs.
• garlic - 2-3 teeth
• flour - 2 tbsp. l
• vegetable oil
• pepper

This homemade gravy of fresh or frozen mushrooms is good not only for side dishes, but also for meat, for example, barbecue. Prepare and cut the mushrooms into small pieces. Honey mushrooms can be left as is. Fry peeled and finely chopped onions in vegetable oil until golden brown. Add mushrooms and simmer for about 10-15 minutes, until the water evaporates and the mushrooms begin to brown. Put sour cream in a frying pan, salt and pepper the dish and bring it to a boil. To give the gravy the necessary density, you can evenly distribute a little flour with a small sieve and mix thoroughly. If necessary, dilute the gravy with water. 5 minutes before cooking, add chopped garlic, mix all the ingredients well and turn off the heat. Give gravy a little insist and soak in the aromas of spices.

Mushroom sauce is prepared very simply and it is remarkable that you can create it completely from any mushrooms. It doesn’t matter whether your sauce is fresh from mushrooms or from dried forest mushrooms, its taste will remain invariably very delicate, but at the same time the sauce will be quite satisfying. You can also make gravy of frozen mushrooms. Mushrooms have a unique texture, taste and a very tart strong aroma. In the process of cooking gravy, all these qualities will only increase, making mushroom sauce really unique and indispensable addition to many dishes.

A step-by-step recipe for mushroom sauce with a photo will tell you about how you can cook a delicious mushroom sauce at home, what spices and additional ingredients are needed. By the way, you can choose spices as you wish, that is, absolutely any. So, for example, red chili pepper will dilute the milky taste of the dish and make it more spicy, and paprika will add sweets.

We will fry the mushrooms selected for cooking the gravy and only then boil it in a mixture of water and milk with the addition of broth cubes. The deep and rich taste of mushroom sauce will allow it to be served together with fresh cereals and at the same time create a new, even more delicious dish.

So, without wasting more time ranting, let's start creating mushroom gravy!

Ingredients

• Carrots (1 pc. Average)
• Mushrooms to taste (350 gr)
• Onion (1/2 pcs.)
• Olive oil (3 tablespoons)
• Butter (4 tbsp.)
• Wheat flour (3 tablespoons)
• Water (1.5 cups)
• Milk (1.5 cups)
• Ground black pepper (to taste)
• Edible salt (to taste)

Cooking steps

In a saucepan or a small suitable saucepan, heat the indicated amount of olive oil. Wash the carrots, peel and rub on the largest grater. Peel and chop the onion finely enough. Fry vegetables until soft for 5-6 minutes, stir the ingredients constantly.

Pick mushrooms to your taste. Ordinary champignons, which can be purchased at any grocery store, are quite suitable.

Rinse the mushrooms, dry them and cut into not too thin plates. Add the cut to the pan to the rest of the ingredients, mix and fry for another 6-8 minutes.

After the specified time, we fill in the required amount of water and milk in a saucepan with mushrooms and vegetables. The liquid is brought to a boil, after which we add broth cubes to it, salt and pepper to taste. Mix the ingredients thoroughly, and when the cubes are completely dissolved, reduce the heat.

Put the butter in a small bowl, melt it and add three tablespoons of wheat flour to the bowl.

Using a mixer, thoroughly beat the ingredients to a thick, homogeneous state.

In a thin trickle, add the prepared creamy mixture to the saucepan to the mushrooms with onions and carrots. We adjust the density of mushroom gravy with hot milk if necessary. Knead the sauce until a homogeneous, uniform mass, align with salt and pepper to your liking, add other spices as desired.

We serve the finished dish both hot and cold as a complement to the side dish. Mushroom sauce is ready.

Vegetable casseroles, pasta, mashed potatoes, cereals or meat steaks can become tastier and juicier if supplemented with mushroom sauce. We offer you a lean option for preparing champignon sauce, which can always be changed depending on your taste preferences and capabilities.

Mushroom gravy will be cooked in water. If desired, you can replace it with chicken stock. Some recipes add cream or milk to add a milky touch. As a thickener for a more delicate consistency, we use flour, which is fried in a pan along with mushrooms.

As for mushrooms, the choice is yours, from which exactly you want to cook the gravy. We use champignons, because they are available all year round and are safe for health. In addition, they do not need to be cooked for a long time, and this facilitates the process of creating a dish.

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 cook mushroom sauce with champignons

Pour vegetable oil into a stewpan or pan. Add chopped onions and grated or finely chopped carrots. Passer until golden brown.

Cut the mushrooms and send them to the pan for sauté.

Season with salt and pepper. Fry for 5-7 minutes until almost all of the liquid has evaporated. At this stage, you can add seasoning for mushroom dishes, as well as sour cream or cream.

Add flour and mix.

Fry the mushrooms with flour for about 2 minutes.

Pour in 1.5-2 cups of hot water. Take the amount of liquid at your discretion. Mix the contents of the pan thoroughly so that there are no lumps. Stew under the lid for 5-7 minutes.

Remove from heat and serve the mushroom sauce hot.

On a note

• Gravy can be prepared from dried forest mushrooms. To do this, fill them with water and leave for 1.5-2 hours. Then cook the mushrooms for about 1 hour. Drain the mushroom broth into a separate bowl. Cook the onion and carrot sauté. Mix it with mushrooms, season with salt and pepper. Fry for a few minutes. Add flour and mushroom broth. Simmer for about 15 minutes under the lid.
• To make gravy of frozen mushrooms, defrost the product, rinse and then let the water drain. Put in a preheated 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 gravy from fresh forest mushrooms, first sort the product. Then rinse thoroughly and clean. Boil for one hour in salt water. Allow fluid to drain. Fry in vegetable oil with onions and carrots. Add the flour and broth in which the mushrooms were cooked. Season with salt and pepper. Stew under the lid for 15-20 minutes.
• As for oyster mushrooms, you can cook this dish from them according to the same principle as from mushrooms. The only difference will be the time for frying mushrooms - it will increase. Onions with carrots in this case are best added after the oyster mushrooms are fried.
• Strengthen the taste of mushrooms, in particular champignons, will help grass fenugreek. It is added to the pan when stewing, and at the end of cooking discard.
• Prepare the gravy once immediately before serving so that it does not lose its ideal taste. If you had to leave it, place it in a glass container with a lid. Store in the refrigerator for 1-2 days. Warm up before use.
• So that the mushroom sauce is not covered with a film during cooling, it can be kept in a water bath for some time before serving.
• Do not add a lot of spices to mushroom dishes, so as not to interrupt the taste and aroma of mushrooms.

Mushroom sauce is one of the simplest, but at the same time demanded dishes. This food is perfect for fish and meat, and for vegetables, cereals or pasta. An important fact remains that the gravy is prepared easily and the simplest ingredients are needed for this. By the way, what we have long called gravy in many countries is called nothing more than ordinary sauce. The name of these two dishes is different, but the essence is the same - both are designed to make any dish dozens of times tastier, nourishing and aromatic.

Mushroom gravy is naturally based on mushrooms.. They can be completely different, including oyster mushrooms and mushrooms available all year round, frozen and dried mushrooms. Mushroom sauce is usually made on mushroom, vegetable or chicken broth, cream, sour cream, milk or plain water. Sour cream makes the taste of the dish more intense, with a pleasant acidity; cream gives gravy a slightly sweeter flavor and makes it more airy. If you use sour cream and cream at the same time in gravy, then the taste of the dish will become sweet and sour. Vegetable broths and water are used for lean gravy. In addition, various products can be added to watering: flour, butter or vegetable oil, cheese, onions, eggs, garlic, horseradish, tomato paste, tomatoes, carrots, greens.

In mushroom dishes, spices and seasonings with a rich taste are very rarely put in order not to interrupt the special mushroom aroma. In such dishes, mushrooms play a major role, and all other ingredients are designed only to complement and tone their taste, and make it easy and unobtrusive.

Secrets of making perfect mushroom sauce

Mushroom sauce will be a great addition to many dishes. Potato dishes, baked or fried meat, stewed vegetables, steam cutlets are very tasty with it. Gravy is well served with pasta, cabbage rolls, cauliflower, with it the simplest and most tasteless dishes become delicious dishes. If this is your first time doing it, pay attention to the useful secrets of experienced chefs who know how to cook mushroom sauce:

Secret number 1. To make the gravy thick, flour is added to it, which is pre-fried in butter until a creamy color appears. Such fried flour gives the gravy a pleasant nutty flavor, rather than the taste of paste, like raw flour.

Secret number 2. Do not buy dried mushrooms on hand in the market. In this form, neither the mushrooms themselves nor their quality can be recognized. It is better to purchase similar products in a trusted store.

Secret number 3. For cooking gravy, a stewpan or pan with a thick bottom is best suited. Such dishes will not allow food to burn and at the same time create ideal conditions for stewing dishes.

Secret number 4. Gravy can be served directly with a side dish, for example, potatoes or pour into special bowls and sauces.

Secret number 5. If you use mushrooms, then take some dried mushrooms, grind in a mortar or in a coffee grinder until flour and add to the gravy. Dried mushrooms will enrich the taste of the dish with their aroma.

Secret number 6. If you choose fresh forest mushrooms for cooking gravy, then rinse and boil them first, then chop and fry until cooked. Forest mushrooms should not be consumed without prior boiling.

Secret number 7. Cream before adding to the gravy should be slightly heated so that they do not curdle from high temperature.

Mushroom sauce is perfect for pasta, potatoes, buckwheat porridge or friable rice. Instead of frozen mushrooms, you can use fresh, for example, champignons or oyster mushrooms. The sauce will get a richer taste if you add a little chopped greens at the end of cooking.

Ingredients:

• frozen mushrooms - 500 g;
• onion - 1 pc.;
• flour - 2 tbsp;
• carrots - 1 pc.;
• tomato paste - 1 tbsp;
• water - 250 ml;
• vegetable oil - for frying;
• pepper, salt.

Cooking method:

1. We take out the mushrooms from the freezer, leave for thawing.
2. Then fry the mushrooms in oil until the moisture evaporates.
3. Peel the carrots and onions, finely chop them.
4. Mix vegetables with mushrooms, simmer for 10 minutes.
5. In a separate pan, fry the flour in butter until creamy.
6. Pour water into the flour, mix well to a homogeneous consistency, bring to a boil, combine with mushrooms and vegetables.
7. Season the sauce to taste with salt, pepper, add tomato paste, mix. We cook to the required density and serve with vegetable dishes or cereals.

Interesting from the network

This mushroom sauce is a godsend for many dishes. Thick, nourishing, with a pleasant garlic note, it will be an excellent addition to meat dishes, boiled potatoes, pasta, various cutlets and stewed vegetables. If you don’t have dried mushrooms, you can use frozen mushrooms or buy regular mushrooms.

Ingredients:

• dried mushrooms - 100 g;
• flour - 2 tbsp;
• mushroom broth - 500 ml;
• butter - 2 tbsp;
• sour cream - 100 ml;
• onion - 1 pc.;
• carrots - 1 pc.;
• salt pepper;
• garlic - 2 cloves.

Cooking method:

1. We thoroughly wash the mushrooms, transfer to a saucepan, fill with water (about a liter), leave for 6 hours.
2. Then boil the mushrooms (in the same water) until tender.
3. We take the mushrooms out of the broth (we leave the liquid), cut into small pieces.
4. Melt the butter in a pan, pour in the flour, mix well, fry until a pleasant golden color.
5. Pour in the broth, cook the mass over low heat for 15 minutes.
6. In a separate frying pan, fry until grated carrots and finely chopped onions, add chopped garlic.
7. We shift the vegetables in mushroom sauce, add sour cream, salt, pepper. Bring the mass to a boil and boil to the required density.
8. We leave the finished sauce on the stove for 15 minutes, then serve to the second dishes.

This sauce can be both an independent dish, and the basis for the preparation of other dishes, for example, julienne. Suitable for almost any dish of chicken, meat, fish and vegetables. If dried mushrooms are not at hand, use more affordable champignons or oyster mushrooms. Cream can be replaced with milk or sour cream, in the latter case, flour can be excluded from the recipe.

Ingredients:

• dried mushrooms - 100 g;
• cream - 150 ml;
• onion - 2 pcs.;
• flour - 2 tbsp;
• butter - 2 tbsp;
• salt, pepper, nutmeg.

Cooking method:

1. We wash the mushrooms, fill with water, leave to soak for several hours.
2. Then boil the mushrooms in a large amount of water, remove from the liquid, cool, cut into pieces.
3. We clean the onions, cut them into cubes, fry them in preheated butter until transparent and a characteristic onion smell appears.
4. Add chopped mushrooms to the onion, mix, fry for several minutes.
5. Add the flour, mix, pour the cream, season with salt, pepper, nutmeg. Bring the gravy to a boil. If the consistency is too liquid, then cook for a few more minutes so that excess moisture evaporates. In this case, do not cover the pan with a lid.
6. Serve to any side dish or as an additive to meat, fish or vegetable dishes.

Now you know how to cook mushroom sauce according to the recipe with a photo. Enjoy your meal!

For mushroom lovers, dishes from porcini mushrooms, of course, are the most delicious, most desired, because mushrooms are considered one of the best mushrooms. Even if you have very few mushrooms, and then you can cook something delicious from them - for example, sauce.

Preparing a sauce of porcini mushrooms is very simple: we just need to fry the mushrooms with onions, then stew a little in cream, and at the end just chop the mass with a blender. Serve this sauce can be pasta, spread on bread, use it as a basis for sandwiches, canapes, tartlets. And, of course, the mushroom sauce made from porcini mushrooms with cream is perfect for dumplings with potato filling, mashed potatoes, french fries and other potato dishes.

To prepare mushroom sauce from porcini mushrooms with cream, you will need very few ingredients - do not overshadow the wonderful taste and aroma of mushrooms. We will sort through mushrooms, we will clear of forest debris.

Cut into small cubes.

We also cut the onion for roasting medium-sized.

Dissolve butter in a frying pan, put onion, put on fire.

Immediately add mushrooms to the onion. Stir, fry until slightly brownish.

Add to the mass of cream. You can take more cream than specified in the recipe, then there will be less fungi in the gravy, and more liquid. Thus, you can adjust the number of servings, if there are few mushrooms, and the sauce needs to be prepared for more portions. I have 30 percent cream, I will add another 120 ml of water (some of the water will evaporate). You can use cream with a lower fat content, then you do not need to add water, and take more cream.

Add salt to taste to taste, pepper, simmer under the lid over low heat for about 10 minutes. Add chopped dill.

Next, grind the mass to a sauce state with a blender. You can grind to a homogeneous mass, you can also make a sauce in which pieces of mushrooms will be felt. Tasty in any form, today I am doing the second option.

Mushroom sauce of porcini mushrooms with cream is ready. We use mushroom sauce for its intended purpose.