Delicious sauce is a great addition to various meat dishes and aromatic spaghetti. Mushrooms in a sour cream sauce replace harmful mayonnaise, and the quick cooking speed of mushroom broth will save you time spent in the kitchen.

How to make mushroom sauce

• Cooking time: 1, 20 hours.
• Servings Per Container: 4 Persons.
• Calorie content: 70 kcal per 100 g.
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty: medium.

Delicious and juicy chicken with mushroom sauce? What could be better? Below is a simple chicken mushroom sauce recipe. Diversify your everyday dinner! Chicken should be taken in parts, so it will cook faster. Buy thighs and wings from the store, they will go perfectly with this dish. Fresh mushrooms will be much tastier, but you can add store-bought, canned mushrooms.

Ingredients:

• nutmeg - a pinch;
• parts of chicken - 4 pcs.;
• butter - 1 tbsp l .;
• hard cheese - 100 g;
• champignons - 250 g;
• vegetable oil - 2 tbsp. l .;
• pepper, parsley, salt, meat spices - to taste;
• onion - 1 pc.;
• chicken broth - 50-70 ml.;
• sour cream 15-20% fat - 150 g.

Cooking method:

1. Rinse chicken parts, remove excess moisture. You can use a clean towel to do this.
2. Marinate with spices, fry for 15 minutes with vegetable oil.
3. Grease the baking dish with oil, put the semi-prepared meat.
4. Mix vegetable oil with butter and pour into a second pan, where onions will be fried.
5. When the onions are softer, add finely chopped mushrooms to them.
6. A golden color will indicate that the dish is ready.
7. When ready, put on the chicken.
8. Add coarsely grated cheese to sour cream, nutmeg. Stir and pour in the warmed broth.
9. Pour the sauce over the chicken, bake for 40 minutes. Temperature 190 degrees.
10. Serve with mushroom sauce sprinkled with parsley.

From frozen

• Servings Per Container: 4 Persons.
• Calorie content: 58 kcal per 100 g.
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty: medium.

Pasta, noodles, spaghetti are lean dishes. To add bright taste to them, you should prepare a sauce for them from frozen mushrooms: those that you collected in the fall or bought in the supermarket. By adding spices one at a time, you can experiment with the flavors, combining them as you wish. In the photo of the recipe - festoon vermicelli. Two types of oil for high-quality frying of certain products.

Ingredients:

• freshly ground black pepper - 1 pinch;
• festoon (nests) - 7 pcs .;
• a small bunch of parsley - 1 pc.;
• thyme - 3 branches;
• frozen porcini mushrooms - 400 g;
• butter and olive oil - 1 tbsp. l .;
• sea ​​salt - 1 ¼ tsp;
• dry porcini mushrooms - 1 handful;
• rosemary - ½ sprig;
• hard cheese - 50 g;
• chicken broth, cream - 100 ml;
• shallots - 2 pcs.;
• garlic - 1 tooth.

Cooking method:

1. Defrost frozen porcini mushrooms at room temperature, and let dry in boiling water. After infusion, pour the water separately, do not pour it out.
2. Thinly chop the shallots with a clove of garlic, fry in two types of oil, turning on low heat.
3. Return to the mushrooms: chop the white ones coarsely, dry ones, on the contrary, finely. Fry them for 2 minutes with the garlic.
4. Add salt, rosemary, thyme, mushroom water, chicken broth.
5. Stir continuously, cook for about 10 minutes.
6. When the liquid has evaporated, the sauce will look like a thickener. Then you need to pour in the cream, boil lightly.
7. Prepare pasta, grate cheese, chop parsley.
8. Add parsley, the resulting mushroom sauce, cheese to the pasta.
9. Spice up.

From dried

• Cooking time: 30 minutes.
• Servings Per Container: 5 Persons.
• Calorie content: 150 kcal per 100 g.
• Purpose: sauces.
• Cuisine: French.
• Difficulty: medium.

European dairy sauce made from flour, milk, butter and nutmeg has the beautiful name bechamel. You can try making a similar-tasting mushroom sauce from dried mushrooms. The dressing is served with the main course. In this case, flavored beef steaks are what you need. The spices are selected based on your experience, and milk can be easily replaced with non-fat cream.

Ingredients:

• milk - 1.5-2 tbsp.;
• onion - 1 pc.;
• beef - 500 g;
• nutmeg, salt, pepper - to taste.
• dried champignons - 700 g;
• flour - 1 tbsp. l .;
• butter - 100 g;

Cooking method:

1. Cut the beef into 3-5 cm pieces.
2. Put in a saucepan with water, boil.
3. Transfer to a pan, fry, add salt and pepper.
4. Place the dried mushrooms in boiling water, fry in vegetable oil.
5. Chop the onion and fry too, but in sunflower oil.
6. Mushroom dressing: melt butter in a pan, add flour and start stirring to avoid lumps.
7. Add milk gradually.
8. Season the thickened sauce with salt and pepper. Add nutmeg and fried onions.
9. Mix mushroom sauce with beef and mushrooms in a plate.

Mushroom gravy

• Cooking time: 50 minutes.
• Servings Per Container: 6 Persons.
• Calorie content: 67 kcal per 100 g.
• Purpose: gravy.
• Cuisine: Russian.
• Difficulty: medium.

The mushroom gravy recipe consists of simple vegetables that are available commercially. The most aromatic mushroom sauce made from fresh mushrooms is obtained from champignons. It serves as an excellent decoration for meat delicacies, cereals, cereals, potato dishes, can be served with buckwheat, pasta. How to make mushroom gravy is described in the recipe below.

Ingredients:

• water - 400 ml.;
• carrots - 1 pc.;
• champignons - 300 g;
• wheat flour, sour cream - 2 tbsp. l .;
• vegetable oil, salt, pepper - to taste;
• onions - 2 pcs.

Cooking method:

1. Fry the onion cut into squares and grated carrots for 7 minutes in vegetable oil.
2. Chop the champignons and throw in the same place. Simmer for 20 minutes.
3. Simmer the flour dissolved in water without lumps for about 10 minutes. Salt and pepper.
4. After adding tablespoons of sour cream, let it boil.
5. Insist for 10 minutes.

Creamy mushroom champignon sauce

• Cooking time: 1 hour.
• Servings Per Container: 4 Persons.
• Calorie content of the dish: 65 kcal per 100 g.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty: medium.

Many people dislike fish because of the sheer amount of bones it contains. A species of fish called pink salmon comes from the salmon family. Its main advantage is its low bone content. This type of fish goes well with mushrooms. Try the mushroom mushroom sauce with pink salmon and see what a real treat means. For greens, choose dill, dried or fresh.

Ingredients:

• ground red pepper, salt - to taste;
• pink salmon fillet - 600 g;
• flour - 4 tbsp. l .;
• greens - 1 tsp;
• mushrooms - 200 g;
• sour cream - 150 g;
• onion - 1 pc .;
• vegetable oil - 5 tbsp. l.

Cooking method:

1. Put finely chopped mushrooms in a skillet and put on low heat for 10 minutes.
2. Cut the onion into half rings and add to the pan. Stir and fry for another 5 minutes.
3. Add flour and sour cream.
4. Sprinkle salt, dill, pour half a glass of water. When it boils, turn off the heat.
5. Thaw fish, rinse and dry.
6. Cut into small pieces, roll in peppercorns, flour and salt.
7. Turn the slices alternately, letting them fry on both sides until a crust appears.
8. Dip the fried fish in the sauce. Reduce heat and heat dressing until thick.
9. Pour mushroom sauce over pink salmon.

With sour cream

• Cooking time: 1 hour 20 minutes.
• Servings Per Container: 3 Persons.
• Calorie content: 139 kcal per 100 g.
• Purpose: garnish.
• Cuisine: Russian.
• Difficulty: medium.

Potato meatballs go well with garlic dressing, onion, meat. Replace your usual side dish with sour cream and mushroom sauce. Gravy with mushrooms is not prepared quickly, it is important to follow all the time recommendations. It is worth buying young potatoes, which will shorten the process and not wait until the vegetable is cooked. Do not forget that it will be tastier to pour the meatballs with mushroom sauce before meals.

Ingredients:

• wheat flour of the highest grade - 2 tbsp. l .;
• potatoes - 500 g;
• vegetable oil, ground black pepper, salt - to taste;
• chicken egg - 1 pc.;
• sour cream - 150 g;
• butter - 3 tbsp. l .;
• onion - 1 pc .;
• champignons - 150 g.

Cooking method:

1. Boil peeled and chopped potatoes.
2. Puree and add the yolk and 2 tbsp. l. butter. Mix.
3. Form meatballs with your hands, roll in flour.
4. Fry cutlets rolled in flour in vegetable oil until golden brown.
5. Mushroom dressing is made with champignons and finely chopped onions.
6. Fry the ingredients in butter, put the pan over medium heat.
7. When the liquid boils away, add flour and sour cream.
8. Let it simmer under the lid for about 5 minutes. Sprinkle with salt and pepper.

From boletus

• Cooking time: 15 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 146 kcal per 100 g.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty: medium.

Want to surprise your guests? Make juicy pork medallions and porcini mushroom sauce. Serve as follows: mix sour cream with horseradish, lettuce. Put the pork medallions on a plate with the mashed potatoes, add the mushroom sauce. There is cognac in the recipe, which is needed for taste, but this is optional. You can do without it by replacing it with spices to taste.

Ingredients:

• cream (fat content 22-33%) - 70 ml.;
• bouillon cube - half;
• pork tenderloin - 600-700 g;
• forest mushrooms - 500 g;
• large onion - 1 pc.;
• vegetable oil, salt, freshly ground black pepper - to taste;
• cognac - 2 tbsp. l.

Cooking method:

1. Dry the washed mushrooms and chop coarsely.
2. Fry them in a skillet until all the mushroom juice has evaporated.
3. Cut the onion into small squares and toss to the mushrooms.
4. Add cognac, cream, bouillon cube, spices. Let the mushroom sauce cool.
5. Cut the pork (1.5 cm each), sprinkle with spices and fry in oil.

Oyster mushroom

• Cooking time: 30 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 63 kcal per 100 g.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty: easy.

Delicate dressing with a creamy taste - the mushroom sauce just melts in your mouth! How to make oyster mushroom sauce is described in detail below. Advice to housewives: to give the mushroom sauce a pinkish hue and tomato flavor, add 2 tablespoons of tomato paste.

One of my favorite sauces is mushroom sauce... Add variety to your daily menu by serving mushroom gravy with mashed potatoes, pasta or cereals. This gravy will make any side dish more delicious and appetizing. You can also cook mushroom gravy during fasting, as this is a lean dish.

Ingredients:

• 500-600 gr. mushrooms - raw, frozen or canned pasteurized (champignons, oyster mushrooms, porcini mushrooms, butter mushrooms, Polish - at your choice)
• 1 large onion
• 1 small carrot
• 2-3 st. l. flour
• vegetable oil (sunflower)
• ground black pepper
• black peppercorns
• Bay leaf
• tomato paste or sauce
• additional spices, herbs optional

Preparation:

1. If necessary, we clean the mushrooms. Mine, cut into medium-sized cubes, as for "".
2. We clean the carrots and onions, and also wash them. Three carrots on a coarse grater, chop the onion medium-sized.
3. Pour the mushrooms into a deep frying pan with heated vegetable oil, salt and fry over low heat for 10 minutes.
   
4. At this time, fry the flour in a small deep bowl (preferably unenamelled) in heated vegetable oil.
   
5. Fill with water and grind until smooth.
   
6. Add onion and carrots to the mushrooms and fry for 5 minutes, stirring occasionally.
   
7. Pour the sauce from fried flour, poured with boiling water into a pan with mushrooms, filtering through a metal sieve (this is desirable to achieve greater uniformity, but not necessary). Top up with boiling water so that the gravy covers the mushrooms well, mix. The amount of water to be added depends on how thick the gravy you want to make.
   
8. Add tomato paste (2 tablespoons) or sauce to the gravy, stir. The amount of pasta or sauce is determined by the color of the gravy - it should be reddish orange or reddish brown.
   
9. Taste the gravy, add salt and ground black pepper to taste, spices as desired. Put peppercorns and bay leaves. We mix. Let the gravy simmer over low heat for 5-7 minutes. In ready-made mushroom gravy, as in

All kinds of sauces are just a lifesaver. After all, with them you can diversify and significantly improve the taste of ordinary dishes. Now we will tell you how to make frozen mushroom sauce.

Mushroom sauce from frozen mushrooms with sour cream

Fry the mushrooms in butter until tender. At the same time, if time permits, then you can defrost them, or you can immediately send them frozen to the pan. Pour flour into broth (it should be cold) and stir, pour mushrooms with this mixture, add salt, pepper and bring to a boil. Combine sour cream with yolks and add literally a couple of drops of lemon juice. Add the mass to the mushrooms and heat on a minimum heat for 3-4 minutes.

Mushroom sauce made from frozen porcini mushrooms

• frozen porcini mushrooms - 450 g;
• butter - 40 g;
• onions - 300 g;
• cream 33% fat - 0.5 l;
• dill - 1 bunch;
• salt;
• pepper.

Put the frozen white mushrooms in a colander and rinse under cold water. Peel the onion and chop it into thin half rings and fry it for about 20 minutes in butter over low heat. Then add the mushrooms and, stirring, cook until all the water has evaporated. Add pepper, salt and pour cream over everything. Simmer for about 30 minutes over low heat. Add chopped dill 3 minutes before the end of stewing.

Frozen mushroom mushroom sauce - recipe

• frozen mushrooms - 550 g;
• processed cheeses - 2 pcs.;
• sour cream - 220 g;
• carrots - 100 g;
• vegetable oil - 10 ml;
• onions - 180 g;
• garlic - 2 cloves;
• salt;
• ground black pepper.

Fry chopped carrots and onions in butter, add frozen mushrooms. Season with salt and pepper to your liking. As a rule, it is not recommended to add more spices, so as not to overwhelm the taste and aroma of the mushrooms. So, as soon as all the liquid released by the mushrooms evaporates, add sour cream, grated processed cheese and mix well. Stew the sauce under the lid for about 5 minutes. The fire should be medium. That's it, the frozen mushroom sauce is ready! It will serve as a great addition to all kinds of cereals, pasta or potatoes.

Lean frozen mushroom sauce

• frozen mushrooms - 350 g;
• garlic - 3 cloves;
• dill - half a bunch;
• potato starch - 1 tbsp. spoon;
• olive oil - 10 ml;
• onions - 110 g;
• salt;
• pepper.

Immerse the frozen mushrooms in boiling water and boil until tender in a little water. It is enough if the mushrooms are simply covered with liquid. Drain the mushroom broth. Finely chop the onion and sauté in olive oil. As soon as the onion has acquired a golden color, add mushrooms to it and fry them. Then add chopped garlic, salt and pepper. Dilute starch in 150 ml of cold mushroom broth, mix and pour into the mushrooms. Simmer the sauce for another 5 minutes over low heat, and turn it off, since the sauce is already completely ready!

How to make frozen mushroom tomato mushroom sauce?

Lightly fry the chopped onions and carrots, lay out the frozen mushrooms and simmer everything together until the liquid evaporates. Sami, at this time, fry the flour in heated vegetable oil. Pour in about 150 ml of water and grind until smooth. Add tomato paste, salt, pepper, you can also sugar a little to taste, and mix well again. Pour the mushrooms and vegetables with the resulting mixture, add the bay leaf and simmer for 5 minutes over low heat.

For me, mushrooms are a very practical, convenient and tasty product. I can buy 2 kilograms of mushrooms in the store at once, come home, process them, rinse them, chop each mushroom into 4 pieces, pack them into containers and freeze them. Whenever the opportunity arises, I defrost them and make wonderful meals for my family. Such a stock of mushrooms will help out any hostess. Mushrooms cook very quickly, they do not need to be fried and stewed for a long time, so in a short time you will feed your family tasty, nutritious and satisfying. Also, the stores sell sets of frozen mushrooms, buy them too. There you can buy a whole assortment of mushrooms: champignons, boletus, honey agarics and milk mushrooms. It is easy to make a gravy from frozen mushrooms that is suitable for dinner, and I cook any kind of porridge, for example, or another side dish with the gravy. Make my frozen mushroom gravy, you can see for yourself that this is the most delicious recipe!





- frozen mushrooms - 250 grams;
- carrot - 1 pc;
- bulb onion - 1 pc;
- water - 50-70 grams;
- fat sour cream - 100 grams;
- bay leaves - 1-2 pcs;
- salt - to taste;
- pepper - to taste;
- vegetable oil for frying.

Recipe with photo step by step:

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




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




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




I pepper, put a bay leaf, so that the gravy comes out more fragrant.






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




Serve to the table to use with any side dish. Rice, potatoes, and of course spaghetti or other pasta will do.




Bon Appetite!
You can also make delicious frozen mushrooms

2015-02-05

Date: 05 02 2015

Tags:

Mushroom sauce made from frozen mushrooms - for all culinary occasions. Make it runny for gravy, thick for gravy. This is how a good and very well-known St. Petersburg cook, whom everyone respectfully called "Solomonovich", loved to say so. So today we will look at how to make a thick and liquid mushroom sauce from frozen mushrooms.

I personally prefer to make mushroom sauce from porcini mushrooms. In the summer - from fresh, and "in the cold winter season" - from frozen. This year I was incredibly lucky. My husband went to the mountains in the summer to relax and “get ideas”. As a result, he ran across the mountains and gained 30 kilograms of selected porcini mushrooms. When he returned, he solemnly opened the car. And there is a whole wealth in it! The mushroom spirit was such that it was dizzy.

I figured out how many jars of pickled mushrooms can be made and how many bags of frozen mushrooms will fit in the freezer. By nightfall, the cleaning of the white-legged beauties was over. I triumphantly lowered the knife - there will definitely be enough mushrooms for the winter! For dinner that evening, we certainly had our favorite thick creamy mushroom sauce "no ensemble" - simple.

Mushroom sauce made from frozen porcini mushrooms

Ingredients:

Frozen porcini mushrooms 500 grams

Onions 4-5 large heads

Dry white wine 250 ml (for onion caramelization)

Cream 33-35% 500 ml

Dill greens 1 medium bunch

Ground black pepper ½ teaspoon

Butter 30-40 grams

How to Make Thick Frozen Mushroom Sauce

Put the frozen porcini mushrooms in a colander, place them under running cold water for a few minutes. We leave in a colander. Peel the onion, cut it into thin half rings, melt the butter in a frying pan. Caramelize the onion. I described in detail how to do this. It takes 20 minutes to cook the onions for the sauce. Into the finished bow

put mushrooms,

cook together, stirring occasionally, until the moisture evaporates from the frozen mushrooms. Salt, pepper, pour cream.

Simmer everything together for about 30 minutes over low heat. Make sure that the mushroom sauce does not burn! 3-4 minutes before the end of stewing, put finely chopped dill.

It turned out very tasty! And this is the torment of creativity.

How to Make Frozen Mushroom Liquid Mushroom Sauce

Add another 250 ml of mushroom or chicken broth to the ingredients for the thick sauce recipe. Mix the cream with the broth, then cook as in the previous recipe.

My remarks:

• An unusual technique is used to thicken the sauce. The thickening of the sauce is not flour, but a large amount of onions.
• Mushroom sauce can also be made from other frozen forest mushrooms, such as honey agarics or chanterelles.
• The thick sauce is perfect for pasta, stuffing leg of lamb in the oven and chicken breast in a pan.
• Cream can be replaced with good homemade sour cream. The grocery store has a wonderful chance to curl up while cooking.
• The liquid mushroom sauce can be chopped in a blender if desired.

Mushroom sauce made from frozen mushrooms

Ingredients:

Frozen mushrooms 4 pieces

Flour 2 tablespoons

Butter 2.5 tablespoons

Chicken broth 350 ml

Cream 33-35% 200 ml

Ground white pepper ½ teaspoon

Lemon juice to taste

Rinse frozen mushrooms with cold water. Bring the chicken broth to a boil, put the mushrooms in it, boil over low heat for 20 minutes, drain the broth into a separate bowl. Fry flour in melted butter until light-light golden brown. Gradually pour about 100 ml of broth into the flour, stir with a whisk until smooth.

Bring the remaining broth to a boil, gradually add the flour mass to it, stirring each time until smooth. Put cream in the resulting sauce, adding them in a tablespoon and stirring each time, add salt, ground white pepper, lemon juice (add it a little bit and taste). Add mushrooms to the almost finished sauce, boil together for about 3 minutes.

My remarks:

• From fresh mushrooms, the technology for making the sauce is the same.
• In addition to white mushrooms, champignons are also suitable for making the suprem sauce.
• Instead of cream, you can add the same amount of béchamel sauce to the sauce.
• The sauce goes well with veal, chicken, pork, mashed potatoes, rice, ciabatta.

Mushroom sauce made from frozen mushrooms is a lifesaver, if unexpected guests suddenly come, it is also good for a romantic dinner for two with tender meat. I will return to sauces more than once and present you with many recipes, among which there will be variations of frozen mushroom sauce.

Always yours