Ingredients:

• mushrooms - 500 g
• onion- 1 PC.
• carrots - 1 pc.
• flour - 2 tablespoons
• tomato paste or Krasnodar sauce
• vegetable oil
• ground black pepper and allspice
• Bay leaf

Making this gravy is very simple. Cut the pre-washed mushrooms into small pieces. You can use frozen mushrooms, then washing them is not necessary. Next, place the mushrooms in a deep frying pan and simmer in vegetable oil for 10 minutes. Frozen ones can be put together with pieces of ice, but then it will be necessary to simmer 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.

A fragrant spicy mushroom sauce 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. Attention: unknown mushrooms can be hazardous to health!

Prepare the sauce. For this in separate dishes fry flour in vegetable oil. Then fill it with water and grind it well to get a homogeneous consistency. Add flour sauce to mushrooms with vegetables, add a little boiling water and mix. The amount of water depends on the expected gravy density. Next, you need to add to the pan tomato paste so that the sauce takes on a pleasant orange hue. Add spices, boil for about 6 minutes over low heat and that's it, tomato mushroom sauce ready.

Mushroom sauce with sour cream

Ingredients:

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

This homemade sauce made from fresh or frozen mushrooms is good not only for side dishes, but also for meat, for example, kebabs. Prepare mushrooms and cut into small pieces. Honey mushrooms can be left as is. Fry the peeled and finely chopped onion in vegetable oil until golden brown. Add the 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 thickness, you can use a small sieve to evenly distribute a little flour and mix thoroughly. Dilute the gravy with water if necessary. Add chopped garlic 5 minutes until tender, mix all ingredients well and turn off heat. Let the gravy steep a little and soak in the aromas of spices.

Mushroom sauce is versatile as it goes well with any dish. If you wish, you can find vegetarian recipes by which you cook lean sauce... Besides the seductive scent and pleasant taste mushroom sauce has another advantage: it is healthy and not too high in calories, so it is suitable for diet food... The most delicious sauce it turns out if you make it from fresh boletus, but not everyone has such an opportunity, especially when the mushroom season is not at all in the yard. However, this is not a reason to give up your favorite gravy. At any time of the year you can make mushroom sauce from frozen mushrooms: from forest or champignons.

Cooking features

If you want the mushroom sauce to turn out tasty and appetizing, then when preparing it, you need to take into account several important points.

The sauce will turn out to be more fragrant if you use frozen porcini mushrooms for its preparation, but you can make it from other forest mushrooms or champignons.

• The question of whether you need to defrost mushrooms before cooking depends on the recipe chosen. Some recipes do not involve whipping the sauce until smooth with a blender, as sauce that contains noticeable pieces of mushrooms is good in its own way. However, in this case, the mushrooms must be cut much less than in the package. Then they will have to be thawed. It is advisable to defrost mushrooms even if you want to fry them before golden brown: otherwise they will be stewed in own juice rather than fry. In all other cases, there is no need to defrost the mushrooms before making the sauce.
• In order to thicken the sauce, starch or flour is most often used, but there are other ways. For example, using cheese. When using flour, it is advisable to pre-fry it in a dry frying pan or in butter... Then the sauce will acquire a pleasant creamy color and will be tastier.
• Mushroom sauce can be used as a gravy, in which case it is served hot. Alternatively, serve a chilled mushroom sauce. So that when it cools it does not become covered with a film, parchment paper soaked in oil is placed on its surface.

The technology for making frozen mushroom sauce often depends on the specific recipe. Therefore, even if you had to make a sauce according to one of the recipes, this does not mean that you can inattentively read the instructions for another.

Frozen mushroom sauce with sour cream

• frozen mushrooms - 0.3 kg;
• chicken egg (yolks) - 2 pcs.;
• mushroom broth -100 ml;
• wheat flour - 20 g;
• sour cream - 150 ml;
• butter - 40 g;
• lemon juice - 2-3 ml;

Cooking method:

• Defrost the mushrooms and pat dry with napkins.
• Melt the butter and sauté the mushrooms in it until they are browned.
• In a dry skillet until caramel color toast the flour.
• Pour the broth into the flour, whisking it with a whisk. It is important that there are no lumps in the resulting mass. If they do, rub the sauce through a sieve or beat with a blender.
• Pour the sauce over the mushrooms and simmer them in it, stirring occasionally, for a few minutes.
• Wash eggs with soap. Separate the yolks from the whites. Whisk the yolks and mix with sour cream, add spices, salt and lemon juice.
• Pour mushrooms with this mass, mix. Keep on very low heat for about 5 minutes. It is important that the fire is not strong, otherwise the yolks can boil, and this cannot be allowed. It is even safer to heat the sauce in a water bath.

After that, the sauce should be poured hot into the gravy boat. Serve hot or cold.

Mushroom sauce made from frozen mushrooms with cream

• frozen mushrooms (preferably porcini) - 0.5 kg;
• heavy cream - 0.5 l;
• onions - 0.3 kg;
• fresh dill - 100 g;
• butter - 40 g;
• salt, pepper - to taste.

Cooking method:

• Place the frozen mushrooms in a colander and hold them under the stream cold water... Let it drain. Cut the defrosted mushrooms into small pieces.
• Peel the onion and chop it finely.
• Chop the dill with a knife.
• Melt the butter and fry the onions in it. It is better to fry over low heat so that the onions become soft and translucent.
• Add mushrooms, fry with onions for about 5 minutes. Top with cream.
• Simmer mushrooms and onions in cream for 10-15 minutes. Add salt, pepper and chopped dill a few minutes before cooking.

The sauce according to this recipe turns out to be delicate and aromatic, it will ennoble the taste of any dish. Serve it alone or use it as a gravy.

Mushroom sauce made from frozen mushrooms with melted cheese

• frozen mushrooms - 0.5 kg;
• processed cheese - 150 g;
• sour cream - 0.2 l;
• carrots - 100 g;
• onions - 160 g;
• vegetable oil - 20 ml;
• garlic - 2 cloves;
• salt, black ground pepper- taste.

Cooking method:

• Grate the curds. It will be easier to do this if you first hold it in the freezer for a while.
• Peel and grate the carrots.
• Peel the onion and chop finely.
• Pass the garlic through a press.
• Combine the garlic and cheese with sour cream.
• In a small amount vegetable oil fry chopped vegetables, add mushrooms to them and simmer until excess moisture evaporates.
• Pour the sour cream mixture over the mushrooms, processed cheese and garlic, salt and pepper. Simmer for 10 minutes.

If desired, the sauce can be cooled slightly and turned into a homogeneous mass using a blender. This is not necessary: ​​both versions of the sauce are tasty and tender, and each version has its own fans.

Lean frozen mushroom sauce

• frozen mushrooms - 0.35 kg;
• garlic - 2 cloves;
• potato starch - 20 g;
• vegetable oil - 20 ml;
• onions - 100 g;
• carrots - 100 g;
• salt, pepper - to taste.

Cooking method:

• Pour the mushrooms, without defrosting, with water so that it barely covers them.
• Boil the mushrooms for 5 minutes after boiling, mushroom broth drain into a separate container.
• Measure out 150 ml of broth, cool it down. Dissolve the starch in it.
• Peel vegetables. Grate the carrots, finely chop the onion.
• Fry vegetables, add boiled mushrooms to them, fry everything together for about 5 minutes.
• Season with salt and pepper. Squeeze the garlic into a pan with mushrooms. Pour in broth.
• Put it out all together for 5 minutes. After that, the sauce can be considered ready, but if desired, you can beat it with an immersion blender.

The sauce prepared according to this recipe will appeal to vegetarians, as it does not contain animal products.

Even an inexperienced housewife can make a sauce from frozen mushrooms, but the sauce itself is so good that it can even decorate a festive table.

Mushroom sauce is an excellent addition to main courses. Its taste and nice smell The woods are sure to please those who love this product. When preparing it, use various ingredients and technology, so everyone can choose their favorite recipe or several of them.

Mushroom sauce is an excellent addition to main courses

V cookbooks indicated that classic component are champignons, popular in the homeland of most types of sauces - in France. These fragrant mushrooms give the dishes a "signature" and recognizable smell.

But the use of others is no less relevant. edible mushrooms, primarily white. Boletus mushrooms, mushrooms, chanterelles, mushrooms, oyster mushrooms and many others are also suitable. You can collect them yourself by going on a forest walk. Most of the species grow all summer and fall. Wide range of offer shops and markets where you can easily purchase fresh, salted or dried product.

What dishes should be served with mushroom sauce

As the old saying goes, popular among the French, "You can even eat old skin with mushroom sauce." This expression reflects the versatility of the aromatic gravy. It is served together:

• with different kinds meat and fish;
• vegetable dishes;
• casseroles;
• all kinds of side dishes: fried, baked and boiled potatoes, pasta, cereals, etc.

Such an addition can be prepared for many dishes: it will improve the taste of even the most simple and everyday ones.

How to make delicious mushroom sauce (video)

Recipe for porcini mushroom sauce with sour cream

The porcini mushroom sauce has a very pleasant smell. It will come up to meat dishes and fish, although traditionally it is used with potatoes.

• 400 g "white";
• 150 g sour cream (medium% fat);
• 30 g sifted flour;
• 2 onions;
• some chopped dill.

Cooking steps:

1. Peel the mushrooms well and cut them into small pieces about 0.8-1 cm long.
2. Boil whites with onions in a glass of water for half an hour.
3. Mix the flour with a cup of cold water, stirring thoroughly so that there are no lumps sticking together. Pour the resulting composition into the boiling mushrooms, stirring constantly.
4. Now you need to add salt and dill, and if desired, pepper or other spices. But they should not have a strong smell, because it will overpower the mushroom aroma.
5. Leave to brew for about 10 minutes.

The sauce is served warm in a saucepan or as a gravy.

How to make mushroom sauce with mayonnaise

Exists interesting recipe cooking in which milk, cream or fat sour cream successfully replaces mayonnaise found in almost every refrigerator. For cooking you will need:

1. 100 g of any fresh or dried mushrooms with a pleasant aroma;
2. 2 onions;
3. 2 tbsp. spoons of the selected mayonnaise;
4. 1 tbsp. a spoonful of flour;
5. some sunflower oil;
6. a pinch of salt.

Cooking steps:

1. Boil the mushrooms, and then grind them (you can scroll in a blender or meat grinder). Leave the broth for the final step.
2. Send the resulting "minced meat" to a frying pan with hot oil and fry it well.
3. When a blush appears, pour out the onion, finely diced.
4. Add mayonnaise, flour and salt.
5. Pour in mushroom broth or plain water, and leave to boil for 5 minutes.

The advantage of this dish is that when choosing lean mayonnaise sauce will do vegetarians and anyone who refuses food of animal origin.

Creamy mushroom sauce recipe for meat

An exquisite sauce is obtained by using mushrooms in a duet with tender cream and sour cream.

To prepare the classic creamy mushroom sauce you will need:

• 400 g of fresh mushrooms;
• 300-350 ml of cream;
• 3 tbsp. spoons of sour cream;
• 3 medium onions;
• salt (half a teaspoon) and pepper as needed.

Cooking steps:

1. Peel the onion and chop it into small cubes with a sharp knife. Fry it until golden brown in minimum quantity sunflower or olive oil.
2. Chop and put mushrooms on the onion.
3. Leave on medium heat (15 minutes is enough), constantly remembering to stir regularly. At this step, you need to sprinkle with salt and, if desired, spices.
4. Put the onion-mushroom mass in a blender, as well as sour cream and ½ cream. Beat until smooth.
5. Pour the resulting sauce base into a small saucepan, pour in the remaining cream and wait until bubbles appear over medium heat, then remove from the stove immediately.

Traditional sauce with mushrooms and cream is used hot and cold as an addition to meat dishes and side dishes. If desired, it can be "improved" with your favorite spices and spicy herbs... The main thing is that the taste and aroma are harmonious.

How to make mushroom sauce for fish

Mushroom sauce intended for fish can soften its natural taste and aroma and intelligently supplement it with new notes. Moreover, such a gravy will make the dish prettier and more attractive.

For cooking you will need:

• 150 g fresh mushrooms(it is better to take champignons or white - this is the "gold standard" of cooking, but you can choose other pleasantly smelling types);
• 40 g (or 2 tablespoons) of high-quality butter;
• 2 cups of broth left over after boiling fish;
• 3 tablespoons of medium or high fat sour cream;
• Vegetable oil for frying;
• Salt, pepper (ground) to taste,
• 2 tbsp. tablespoons of premium flour.

Step-by-step cooking:

1. Prepare the mushrooms. They must be strong, without any signs of decay. They need to be cleaned, removing all excess, and rinsed under running cold water several times using a sieve or colander. After draining the water, the mushrooms are carefully cut into approximately equal small pieces.
2. Melt the butter in a small saucepan.
3. Fry the chopped mushrooms in it, sprinkle with pepper and stir. Under influence heat treatment will begin to secrete juice intensively.
4. Cover the saucepan with a lid and leave for 15 minutes over low heat so that the base for the future sauce is well stewed. You can use a wooden spatula to stir. When the leaked juice has completely evaporated, proceed to the next step.
5. It remains to combine the remaining ingredients into a single whole. Without stopping stirring with a spatula, add sifted flour and pour in the previously prepared broth, vegetable oil, and then add sour cream.
6. Do not remove from heat for another 5-7 minutes.

To prepare according to this recipe, instead of fresh mushrooms, you can take 20 g of dry ones.

Recipe for making mushroom sauce without cream and sour cream in milk

Most types of mushroom sauce require cream, which is quite expensive. This makes it unavailable for frequent cooking for many people. But there are also recipes for milk, according to which the sauce turns out to be no less tasty. You can also successfully do without sour cream.

For cooking you will need:

• 400 g fresh mushrooms, pre-prepared;
• 1 glass of milk;
• 50 g butter;
• 1 onion;
• garlic clove;
• a pinch of salt and ground pepper;
• spices to taste: nutmeg, parsley or basil.

Cooking steps:

1. Fry the onions in butter, melted in a pan, until transparent.
2. Cut the mushrooms into approximately equal pieces and put on the onion, leaving on medium heat for another 5-7 minutes.
3. Sift the flour into a frying pan, mixing thoroughly the whole mass.
4. Gradually pour in the milk, without ceasing to stir the future sauce until smooth.
5. Finally, add salt, spices and chopped garlic.

This recipe is an economical analogue of making sauces with cream.

Mushroom sauce for potato dishes (video)

Cooking salted mushroom gravy

For cooking mushroom supplement not only fresh and dry mushrooms are used with dishes, but also salted ones. This gravy is in perfect harmony with meat and side dishes: potatoes, buckwheat, rice and pasta.

For cooking you will need:

• 4 cups of salted mushrooms, cut into small pieces (any types can be used: boletus, boletus, cherries, etc.);
• 100-180 g processed cheese;
• medium onion-turnip;
• 3 tbsp. tablespoons of sifted flour (wheat or rye);
• 2 glasses of milk;
• 50 g butter (3 tablespoons);
• fine salt.

Cooking steps:

1. Put mushrooms in water, leaving to soak for a couple of hours to come out excess salt and then squeeze well.
2. Melt the butter in a frying pan, fry the mushrooms with finely chopped onions in it.
3. When they become golden brown, add flour with milk, stir the gravy so that there are no lumps.
4. After boiling the mass, put the chopped into it for quick cooking processed cheese and leave on low heat until completely melted.

The gravy can now be served with the main course.

These are the basic recipes for how to properly make mushroom sauce. All of them can be improved. For example, to prepare gravy for fish or meat, pour in a few drops of lemon, which will give the taste an original sourness. A spoonful of dry white wine makes the sauce a little tart.

Post Views: 119

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 pieces, pack them into containers and freeze them. Whenever possible, I defrost them and cook from them. wonderful dishes for your 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 you are in favor a short time 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 for gravy I cook any porridge, for example, or another side dish. Make my frozen mushroom gravy, you will 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

Mushroom sauce – great alternative any meat gravy. For cooking meat sauce not only forest mushrooms are suitable, but also oyster mushrooms and champignons loved by many. Regardless of the recipe it was cooked according to, it will perfectly complement boiled rice, barley, pasta and many other dishes.

This mushroom sauce is perfect for mashed potatoes... As for the recipes for making mushroom mushroom sauce, they are quite diverse and range from the simplest to the real ones. culinary masterpieces haute cuisine... You can make mushroom gravy based on meat broth and in lean version without meat.

Today I want to offer you the simplest, but very tasty recipe for mushroom mushroom sauce with onions, carrots and flour. Mushroom champignon sauce is prepared in literally 20 minutes, which is very convenient when you need to quickly prepare lunch or dinner.

Ingredients:

• Onions - 1 pc.,
• Champignons - 500 gr.,
• Carrots - 2 pcs.,
• Flour - 4 tbsp. spoons,
• Water - 600 ml.,
• Spices: ground black pepper, Provencal herbs,
• Salt to taste
• Sunflower oil - 4-5 tbsp. spoons.

Mushroom champignon sauce - recipe

Making mushroom gravy starts with preparing everyone necessary products... Peel carrots and onions. Wash and dry the mushrooms. Next, cut them into slices as for.

Cut the onion into small cubes, as for frying.

Grate the carrots on a medium or coarse grater.

In sunflower (refined) oil, fry the onions until transparent.

As soon as the onions are fried, place the grated carrots in the pan.

Mix the champignons with mushrooms, onions and carrots. Fry them for 7-8 minutes over low heat, stirring occasionally. During this time, the mushrooms should be fried, and the carrots should become soft.

Sprinkle the mushrooms with spices and salt.

Mushroom champignon sauce. Photo