Not sure what to serve with pasta or another side dish? Mushroom gravy from frozen mushrooms will be the perfect complement to any main dish. It is prepared quite simply from a minimum set of products. And our recipes will help you create a real culinary masterpiece.

Mushroom Secrets

Do you have frozen mushrooms in your refrigerator? Today we will tell you how to make mushroom sauce from them, without making much effort. It harmoniously complements the taste of pasta, buckwheat, rice and potatoes. By the way, according to the recipes below, you can prepare gravy not only from frozen, but also from fresh and even salted mushrooms.

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But before we go to the kitchen, let's get acquainted with the tips of experienced hostesses:

• As a liquid base for mushroom sauce, you can use sour cream or cream. And to reduce the calorie content of the dish, replace them with milk.
• To give an exquisite taste in gravy, you can put a little tomato paste. It is better to add it before dairy products.
• The taste of mushroom sauce can be supplemented with vegetables - carrots and onions, as well as fresh and dried herbs.
• If you like savory and savory dishes, put a little chili pepper in the gravy.
• Mushroom gravy with cream cheese is very tasty. However, before adding cheese to the sauce, it must be poured with filtered water and beat with a blender until smooth.

Mushroom sauce made of mushrooms is especially tasty. To cook it, we need a frying pan with high sides. Mushrooms should not be thawed beforehand; we need them firm. Serving this sauce is possible not only with pasta, but also with potato zrazy, meat rolls and even meatballs.

Composition:

• 150-200 g of frozen champignons;
• 100 g of processed cheese;
• onion head;
• 250 ml of milk;
• refined vegetable oil;
• table salt and spices.

Cooking:

• Frozen mushrooms are placed in a regular bag and walk through them with a chopping hammer. Mushrooms should crumble inside the bag.

• Spread the mushrooms in a pan to the onion and fry until cooked. Do not be afraid that the mushroom pieces will be of different sizes, because in the end we will get a thick and tasty sauce.

• Now add milk to the pan and bring it to a boil, and then reduce the burner level.
• Grated cheese on a fine grater and spread to the rest of the ingredients. Stir the sauce until it is completely dissolved.

• Season the gravy with salt and spices, simmer for 2-3 minutes and remove the pan from the heat. If desired, you can add chopped herbs - dill or parsley.
• Our gravy is ready, it needs to be cooled slightly so that it thickens, and then you can serve it with your favorite side dish.

Gourmet White Mushroom Gravy

Mushroom sauce for pasta can be a real culinary masterpiece if you cook it with the addition of white wine and cream. By the way, according to this recipe you can make a sauce from fresh mushrooms. Will we try?

Composition:

• 0.5 kg of frozen white mushrooms;
• 2-3 onion heads;
• 250 ml of white wine;
• 500 ml of butter cream 33%;
• sprigs of dill;
• 50 g butter;
• ground black pepper;
• salt.

Cooking:

• We wash the frozen mushrooms with cold water and put them in a colander to get rid of excess fluid.
• We clean the bulbs and cut into beautiful rings or half rings. Strain the onions in butter until cooked. It usually takes about ten minutes.
• Now add the wine to the pan, bring to a boil and reduce the heat. Continue to simmer the onions for five to seven minutes.

• Mushrooms are cut into small cubes and spread to the onion. We fry the burners at an average level, so that all excess liquid comes out of them.

• Season the sauce with salt and pepper, add cream.

• Stew gravy on low heat for about half an hour. Do not forget to mix the sauce.
• A few minutes before the end of the cooking process, spread the chopped dill into the pan.

• Serve mushroom sauce with pasta.

Cooking lean sauce

Frozen mushrooms can be used to prepare aromatic and tasty lean gravy. It diversifies the daily menu of those who adhere to a diet. Instead of cream and sour cream, we add tomato paste and water. Determine the amount of liquid based on how thick you want to get the sauce.

Composition:

• 0.5 kg of frozen mushrooms;
• carrot;
• onion head;
• 2-3 tbsp. l tomato paste;
• filtered water to taste;
• vegetable oil;
• 3-4 tbsp. l sifted flour;
• table salt and spices.

Cooking:

• We lay out the frozen mushrooms in a pan and fry, stirring, until all excess liquid comes out of them.
• Then add vegetable oil and fry the mushrooms until golden brown.
• We clean the vegetables, rub the carrots, and finely chop the onion.
• We spread the vegetables to the mushrooms and saute until they become soft.
• In a separate frying pan without adding oil, fry the sifted flour to a golden hue. Do not forget to mix it all the time so that it does not burn.
• Add water to the flour, bring to a boil and reduce the heat, and then put the tomato paste in the pan.
• Mix everything and simmer the sauce for 3-5 minutes.
• Now add the sauce to the pan with mushrooms and vegetables, season the sauce with salt and spices and simmer until it thickens.
• Serve mushroom sauce with a side dish, fish or meat.

Mushroom sauce is a simple and affordable dish that serves as an excellent addition to most main dishes. Taste neutrality of gravy, allows you to combine it with fish, meat, cereals and vegetables. The simplicity of cooking bribes so much that most hostesses begin their culinary journey precisely from the preparation of mushroom sauce. The availability of ingredients is also an important factor, because families with incomes below the average will be able to include such gravy in their daily menu without compromising the family budget.

The main ingredient that is needed for cooking mushroom sauce is, of course, mushrooms. It is noteworthy that the choice of mushrooms can be very different. Gravy is prepared from champignons, chanterelles, porcini mushrooms, etc. Also, the storage method is not of particular importance, because both fresh and dried or frozen mushrooms are suitable. The basis of mushroom sauce is always broth (chicken or vegetable), cream, milk or plain water. It is preferable to cook, of course, on the basis of sour cream or milk, this will make the taste more intense and with a slight acidity. Water and vegetable broths are used for lean gravy. Quite often, flour, onions, garlic, cheese, herbs, etc. are added to the primary products. It all depends entirely on your culinary preferences and the specific recipe.

Today you are presented with the top three best recipes, which is designed to come to your rescue at the right time. Each gravy has its own special taste, because any of the readers will be able to find the best option for themselves.

Mushroom sauce with cream of dried mushrooms

Universal gravy, which can serve as an excellent addition to meat and fish, or as an independent dish, will not get lost on the table. If you don’t have dried mushrooms on hand, then you can safely replace them with affordable and inexpensive mushrooms.

• 100 g dried mushrooms
• 2 onions
• 2 tbsp. l butter
• 2 tbsp. l flour
• 150 ml cream
• Pepper

1. Transfer the dried mushrooms into a deep container, fill with water and leave to soak for 3-4 hours.
2. Then, in the same water, boil the mushrooms until cooked, after which they are finely chopped.
3. In a pan, melt the butter and fry the finely chopped onion on it.
4. Add mushrooms to the onion and, having mixed well, fry them among themselves for 3-4 minutes.
5. Then pour flour, pour cream into the main ingredients, add salt and pepper to taste. We bring the mushroom sauce to a boil and cook to the desired density.

Lean mushroom sauce from frozen mushrooms

Lean mushroom sauce is best suited to a side dish based on boiled cereals or potatoes. To give the taste a special piquancy, add a little chopped fresh herbs to the gravy just before the end of cooking.

• 500 g frozen mushrooms
• 1 onion
• 1 carrot
• 2 tbsp. l flour
• 250 ml of water
• 1 tbsp. l tomato paste
• Vegetable oil
• Pepper

1. Mushrooms must first be thawed, and then fry in a pan greased with vegetable oil until all the moisture has gone out of them.
2. Peel, wash and chop the vegetables as finely as possible.
3. Mix together onions, carrots and mushrooms and simmer on low heat for about 10 minutes.
4. In a clean frying pan, fry the butter in butter until it turns creamy
5. After that, pour the water into the flour, and, without stopping stirring, bring to a boil.
6. Pour the resulting broth to vegetables with mushrooms.
7. Add tomato paste, salt and pepper to taste and mix well once more.
8. We continue to cook on fire, stirring constantly, until the gravy becomes the density we need.

Mushroom sauce with dried mushroom sour cream

Dried Polish mushrooms, perhaps the most affordable of all, and mushroom sauce based on them, it turns out well. By its consistency, it is very thick, and by taste it is distinguished by the taste of garlic, which is present in the list of ingredients of this particular recipe.

• 100 g dried polish mushrooms
• 1 liter of water
• 2 tbsp. l butter
• 2 tbsp. l flour
• 500 ml mushroom broth
• 1 onion
• 1 carrot
• 2 cloves of garlic
• 100 ml sour cream
• Pepper

1. We put the Polish mushrooms in a pan and pour water overnight (8 hours).
2. In the morning, boil the mushrooms until cooked.
3. We take the boiled mushrooms from the broth and finely chop.
4. We put the pan on the fire and put butter in it. Add the flour to the melted butter and, stirring, fry until golden brown.
5. Then add the broth, mushrooms and simmer the contents of the pan under a tightly closed lid for about a quarter of an hour.
6. We wash the vegetables, clean, chop. Fry the onions, carrots and garlic in a clean frying pan until soft.
7. After that we transfer them to mushroom sauce, pour sour cream, and add salt and pepper to taste.
8. Bring the sauce to a boil, and keep it on fire until it acquires the density we need.

Now you know how to cook mushroom sauce. Enjoy your meal!

Mushroom gravy can surprise many with its taste, and if you get addicted to it, then you can no longer cook proven dishes without having to pour them with such gravy. Mushrooms themselves combine wonderfully with many dishes, and the gravy prepared on their basis was no exception. In the end, I want to give a couple of tips so that your mushroom sauce is tasty and fragrant:

• The density of gravy is regulated by adding flour preliminarily fried in butter;
• Try to take dried self-made mushrooms for the recipe. Since, when buying them in the market, you take a "pig in a poke";
• For cooking, a deep cast-iron frying pan or pan with a thick bottom is best. In such dishes, the gravy is best put out;
• Gravy will complement not only meat, fish or vegetables. You can pour it with a side dish (porridge, mashed potatoes, pasta), thereby preparing a full-fledged dish for lunch or dinner.

Mushroom sauce

Source: vkysnjatinka.com

Mushroom sauce - a delicious recipe with a photo of making fresh mushrooms in milk

Mushroom sauce  it is very simple and remarkable that it can be created 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, spices you can choose according to your desire, 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

• 
    Carrot
    (1 piece medium)
• 
    Onion
    (1/2 pcs.)
• 
    Olive oil
    (3 tablespoons)
• 
    Butter
    (4 tablespoons)
• 
    Wheat flour
    (3 tablespoons)
• 
    Water
    (1.5 cups)
• 
    Milk
    (1.5 cups)
• 
    Ground black pepper
    (taste)
• 
    Edible salt
    (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.

Mushroom sauce - a delicious recipe with a photo of making fresh mushrooms in milk

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 of frozen mushrooms with sour cream

Fry the mushrooms until ready in butter. At the same time, if time allows, then you can defrost them, or you can immediately send them to a frying pan in frozen form. Pour flour into the 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 just a couple of drops of lemon juice. Add the mass to the mushrooms and warm on a minimum heat for 3-4 minutes.

Mushroom sauce of 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.

We put the white frozen mushrooms in a colander and rinse under cold water. Peel and chop the onion with 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 fill everything with cream. Stew for about 30 minutes over low heat. 3 minutes before the end of the stew add chopped dill.

Mushroom Frozen Mushroom Sauce - Recipe

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

Fried carrots and onions in butter, add frozen champignons. Salt and pepper to your liking. As a rule, adding more spices is not recommended, so as not to clog the taste and aroma of mushrooms. So, as soon as all the liquid secreted 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 an excellent addition to all kinds of cereals, pasta or potatoes.

Lean Frozen Mushroom Sauce

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

Dip the frozen champignons in boiling water and boil until ready in a small amount of water. It is enough if the mushrooms are simply covered with liquid. Drain the mushroom broth. Onion finely chopped and sautéed in olive oil. Once the onion has turned golden, add the mushrooms to it and fry them. Then add chopped garlic, salt, pepper. In 150 ml of cold mushroom broth, we dilute starch, mix and pour into the mushrooms. Stew the sauce for another 5 minutes on low heat, and turn it off, since the sauce is already ready!

How to cook tomato mushroom sauce from frozen mushrooms?

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

Any porridge, spaghetti or potatoes will be much tastier and more nutritious if you pour them with thick and aromatic gravy. That is why I would like to introduce you to some excellent mushroom, which goes so well with various side dishes.

Mushroom sauce - recipe number 1

For cooking you will need:

assorted mushroom - up to 0.5 kg;

sour cream - 1 glass;

bay leaf;

ground pepper, salt;

tomato paste - 1 tbsp. a spoon

Chop the onion finely, and then fry until golden brown on the surface. Then add boiled mushrooms and fry with onions. Then add sour cream, tomato paste, flour, pepper, bay leaf. Now add a glass of water, salt and slightly darken, while constantly stirring. To languish for about 11 minutes. Great with tomato paste ready! When serving, sprinkle with herbs.

Mushroom sauce - recipe number 2

vegetable oil;

champignons - 0.7 kg;

onions - 120 g;

sour cream - 1 tbsp. a spoon;

processed cheese - 1 piece;

To start, grind onions, then fry in a pan. Rinse the mushrooms, chop and place in the pan to the onion. Simmer until completely cooked over low heat under a lid. After the liquid has evaporated, it is necessary to grind the mixture in a blender. Then add salt, water (about 130 g), a sour cream and cream cheese. Now heat until the cheese is melted. The dish is ready! This sauce is perfect for pasta or buckwheat.

Mushroom sauce - recipe number 3

For cooking:

olive oil;

mushrooms - 220 g;

onion - 1 head;

dry red wine - 340 ml;

meat glance - 30 g;

butter;

First you need to heat the oil over high heat and fry the washed mushrooms on it, previously cut into strips. Then add chopped onions to them. Fry everything for about 4-6 minutes. Then add 1 tablespoon of meaty glaze, which will give the gravy an excellent aroma and density. Pour the wine and simmer until the mixture is about half boiled. Boil for about 9 minutes on low heat. Then remove fat from the surface and add butter. Such sauce with meatballs will be best combined. She is able to add taste to any garnish.

Mushroom sauce - recipe No. 4

Ingredients for cooking:

water - 600 ml;

champignons - 0.4 kg;

sour cream - 2-3 tablespoons;

seasonings, salt, pepper;

vegetable oil.

Pour flour into a mug, then pour in a little water and mix until a thick mass forms so that no lumps form. Add a little salt and, if necessary, water. Now pour 600 ml of water into the pan and boil, while stirring constantly. Add the diluted flour. Now fry chopped mushrooms with onions in vegetable oil and add to the gravy. Cook over low heat for about 4 minutes. At the end of cooking, sprinkle with herbs, add a bay leaf. Gravy is very tasty and tender. Enjoy your meal!

Mushroom sauce - recipe number 5

mushrooms - 65 g;

onion - 2 heads;

sour cream - 4 spoons;

butter;

vegetable oil.

Initially, it is necessary to pour dry mushrooms with water and cook for several hours. When the mushrooms are fully cooked, they should be thrown back into the drushlag. Cut the mushrooms into slices. Now you need to peel the onion, rinse and chop finely. Then fry the onions in a preheated pan until golden brown. Then add mushrooms to the pan and fry everything for 14 minutes. Add a small slice of butter, flour and salt. Thoroughly stir and simmer for about a few minutes. Then pour in which remained after cooking the mushrooms. Boil everything and add sour cream. When everything boils, you need to remove the pan from the heat and let the gravy brew for about 5 minutes. Wonderful and fragrant ready! It is served with potatoes, buckwheat or boiled rice.

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

• More details

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.