Ingredients:
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
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.
Ingredients:
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.
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 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.
Cooking method:
After that, the sauce should be poured hot into the gravy boat. Serve hot or cold.
Cooking method:
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.
Cooking method:
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.
Cooking method:
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.
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:
Such an addition can be prepared for many dishes: it will improve the taste of even the most simple and everyday ones.
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.
Cooking steps:
The sauce is served warm in a saucepan or as a gravy.
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:
Cooking steps:
The advantage of this dish is that when choosing lean mayonnaise sauce will do vegetarians and anyone who refuses food of animal origin.
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:
Cooking steps:
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.
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:
Step-by-step cooking:
To prepare according to this recipe, instead of fresh mushrooms, you can take 20 g of dry ones.
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:
Cooking steps:
This recipe is an economical analogue of making sauces with cream.
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:
Cooking steps:
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.
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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:
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.