In order for cooked meat, vegetables or pasta to have a juiciness and a refined taste, it is recommended to serve creamy mushroom sauce to the table. The food additive is prepared very quickly using renowned products. The sauce can be made from dry, frozen, fresh mushrooms. It is important to follow the recipe in the cooking process, then the gravy will turn out to be fragrant and tender.

The sauce recipe includes the following components:

• 300 grams of champignons;
• 200 ml of cream;
• 20 grams of butter;
• half a glass of boiling water;
• 2 teaspoons flour;
• spices.

How to cook:

1. Wash the mushrooms well, cut them into small cubes. You can grind the product using a coarse grater.
2. Onions should be peeled and finely chopped.
3. Melt butter in a skillet. First, fry the onions until golden brown, then lay out the peppers. The cooking time depends on the complete evaporation of the liquid from the mushrooms.
4. Season the champignons with salt, add flour, mix well. Then add boiling water. Stir until flour dissolves to avoid clumping.
5. Heat the cream a little. Add them little by little to the pan, stirring all the time.
6. Cook the gravy for about 2 minutes, add pepper, remove from heat. The dressing should not boil.

Served hot creamy sauce with mushrooms immediately after cooked.

Mushroom sauce with cream

A good sauce recipe to complement various dishes. It can be pasta, meat, potato cutlets, fish.

The recipe consists of the following components:

• Pastries - 150 grams.
• Cream - 0.2 l.
• Butter - 50 grams.
• Hard cheese - large spoon.
• Nutmeg - 5 g.
• Garlic is a clove.
• Lemon juice is a large spoon.
• Salt.
• Spices.

To make the mushroom sauce tasty, it is important to choose good butter. Then it will turn out delicious and aromatic. Therefore, you need to take oil that has a pronounced creamy taste.

Melt the butter in a brazier. At this time, finely chop the onion and send it to fry. Add salt and pepper right away. Saute the onion until transparent.

Chicken should be wiped off with a damp towel and cut into slices. Optionally, cut into small cubes to give the sauce a more uniform consistency.

Fry the onion and mushrooms in a pan, stirring occasionally. The mushrooms should brown. Then you can pour in cream, salt and pepper. Add garlic, grated nutmeg.

At this stage, you can add some dry Italian herbs to your taste in the creamy mushroom gravy. All components must be mixed well, cooked over low heat for about 20 minutes, so that the sauce evaporates and becomes thicker.

Using a fine grater, grate 1 large spoonful of cheese, add to the gravy. Stir immediately to melt. Then pour in a large spoonful of lemon juice and turn off the heat.

Creamy mushroom sauce comes out tender, with a pleasant aroma and creamy aftertaste.

Creamy sauce with mushrooms and chicken

The recipe for gravy with chicken and mushrooms consists of the following components:

• 300 grams of chicken meat;
• 100 grams of butter;
• 300 grams of bakers;
• bulb;
• a glass of cream;
• a tablespoon of flour;
• spices;
• refined oil;
• salt.

To make a chicken with mushrooms in a creamy sauce, you must follow the cooking sequence.

1. Peel the onion, chop into small cubes.
2. Rinse chicken meat, dry with napkins. Cut into small cubes.
3. Rinse the champignons, cut into slices.
4. Warm up a frying pan, put butter on it.
5. When the butter is melted, add the onion. Fry until golden brown.
6. Pour in some refined oil and lay out the chicken pieces.
7. When frying the meat, sprinkle it with paprika and ground black pepper. Add salt. Due to the bright color of paprika, the gravy is obtained with a beautiful orange tint and a pronounced taste.
8. Other spices can be added.
9. Fry the chicken for 7 minutes, stirring occasionally.
10. Then add the mushrooms. Simmer for 5 minutes. During this time, the mushrooms will start up the juice.
11. Then you need to pour in the cream. It is better to take a product with a high percentage of fat. Mix everything well.
12. Then add flour, stir quickly.
13. Stirring all the time, simmer meat with mushrooms for 4 minutes.
14. When the sauce is thick, you can remove from heat.

Put the finished creamy mushroom sauce with chicken in a bowl and sprinkle with fresh herbs.

Gravy with mushrooms and sour cream

Filled with taste and aroma, champignons go well with cream, sour cream with a fat structure. This combination of flavors is ideal for any side dish or meat dish.

The recipe for gravy with mushrooms in sour cream includes the following products:

• 35 grams of butter;
• 2 cloves of garlic;
• 240 grams of bakers;
• 120 ml dry white wine;
• 150 ml cream;
• 90 grams of white onions;
• 150 ml of fat sour cream.

Making the gravy:

First you need to prepare all the products. Clean the hats and legs of the chives from debris with a dry napkin. Chop the mushrooms finely. Peel the onion, chop into small cubes. Squeeze the garlic with a garlic spade.

Heat oil in a brazier. First, fry the onion for about 3 minutes, then add the garlic to it. Fry for another 30 seconds. When the garlic aroma begins to emanate, you can lay out the peppers. When frying, all the liquid should evaporate.

Creamy sauce with mushrooms and sour cream ready to eat.

There are many types of edible mushrooms, as well as sauces that are prepared with them. Creamy sauce goes well with rice, pasta, vegetable cutlets. Thanks to the spices, the gravy acquires an amazing aroma and flavor. To make the dish feel creamy, you should pay attention to the quality of the butter.

A few ingredients are enough to make a simple mushroom sauce. The flavor of any mushroom is rich enough to become a base note in a gravy. But if you want an unforgettable experience, a whole symphony of tastes and aromas, add cream to this sauce. Fragrant and delicate, it will be easily combined with many types of pasta, will go well with fried or grilled meat, poultry, expensive fish fillets, and some vegetable dishes.

Basic Mushroom Cream Sauce Recipe

To make creamy mushroom sauce, you will need: - 1 tablespoon unsalted butter; - 1 clove of garlic; - 300 g of fresh mushrooms; - 120 ml of sherry; - 120 ml cream 20% fat; - 1 teaspoon of cornstarch.

Jerez - the famous Spanish fortified wine

Prepare the mushrooms. These mushrooms are not scrubbed or washed, but gently cleaned with a soft, damp brush or lightly dampened paper kitchen towels. Cut the clean mushrooms into slices lengthwise. If your gravy is for small items - potato croquettes, small meatballs, cut the mushrooms into small cubes. Peel the garlic and cut into thin, narrow strips. In a wide, heavy-bottomed skillet, melt the unsalted butter over medium heat. Fry the garlic until lightly scented. Add the mushrooms and stir-fry them, stirring occasionally, until all the liquid has evaporated and golden brown. Pour in the sherry and wait for the mushrooms to caramelize, that is, they are covered with a shiny brown crust. Pour in heavy cream, stir and heat the sauce for 1-2 minutes. Meanwhile, mix the cornstarch with a teaspoon of cold boiled water until a slurry forms. If you pour the starch directly into the sauce, it will clump. Reduce heat to low, add diluted starch, whisk vigorously to avoid curdling the slurry. Once the sauce has thickened, it is ready to use.

Various variations of creamy mushroom sauce

One of the most obvious variations in mushroom sauce is the use of different mushrooms. Fresh champignons are good because they are available all year round. Choose firm mushrooms that are free from stains and with a pleasant scent. Champignons can be small, white ("buttons"), slightly larger in size, cream (crimini) and with large caps, beautiful caramel brown (portobello). The darker the color of the champignons, the more pronounced their taste and aroma. Also suitable for the sauce are both fresh and dried or frozen porcini mushrooms with their pleasant nutty taste and aroma, as well as boletus and boletus mushrooms. Dried mushrooms must be soaked in boiling water, and then squeezed out of the excess liquid and cut into pieces. Ice cream - put on a plate covered with a paper towel and put in the refrigerator for 20-30 minutes. When the mushrooms thaw, excess liquid will be absorbed into the paper. Chanterelles are a good base for mushroom sauce. Exotic shiitake mushrooms are also good.

If you want to make a less fatty sauce, replace the cream with chicken, beef, or mushroom broth and the butter with olive. Instead of sherry, you can take dry white wine, port, cognac, whiskey. Those who do not like alcohol may simply not add it, but can replace it with apple, orange or pineapple juice.

The following can be used as various flavoring additives to the sauce: - "petals" of almonds or ground walnuts; - anchovies; - bacon or ham; - various cheeses.

Aromatic plants and various spices can also decorate the taste of creamy mushroom sauce. Truffle pieces or even a few drops of truffle oil can give a sauce great aroma and taste. From herbs to creamy mushroom sauce, rosemary, thyme, parsley, oregano, marjoram, green onions and chervil are perfect, from spices - mustard, nutmeg, white and cayenne pepper, ground paprika. As a thickener, you can use not only corn, but also potato starch, as well as wheat flour,

Great creamy sauce with porcini mushrooms, Dijon mustard and whiskey

In order to prepare an exquisite sauce with mushrooms, take: - 500 g of fresh porcini mushrooms; - 50 g unsalted butter; - 1 head of shallots; - 2 teaspoons of flour; - 1 glass of beef broth; - 1/4 cup cream, 20% fat; - 2 tablespoons of whiskey; - 2 teaspoons of Dijon mustard; - 1/2 teaspoon finely grated lemon zest - finely ground salt and ground pepper.

First you need to finely chop the onions. The finer the onions are chopped, the better. The onions should only enhance the flavor of the mushrooms, not be felt as a separate ingredient in the sauce.

Then we also finely chop the mushrooms. You can use a coarse grater. If you want the sauce to be a homogeneous consistency, then the mushrooms can be chopped using a blender. Next, pour a little vegetable oil into a hot frying pan and fry the onions until golden brown. Then add the mushrooms and fry over medium heat, stirring occasionally. Add salt and pepper to taste. In order for the mushrooms to be completely ready, you need to wait until all the liquid from the mushrooms has evaporated.

When the mushrooms are ready, add the sifted flour and fry with the mushrooms for a couple of minutes. To make the sauce very thick, you need to add 3 tablespoons of flour. If it is enough for the sauce to be close to liquid sour cream in consistency, then 1 tablespoon will be enough.

Then add the cream and simmer the sauce over low heat, not boiling. Instead of cream, you can also use sour cream. But in this case, the amount of flour can be cut in half. Literally 10 minutes and an exquisite dinner dish will be ready. Creamy mushroom sauce goes well with pasta, potatoes and rice.

Creamy mushroom sauce, mushrooms stewed in sour cream - these culinary combinations have long become classics in both home and restaurant cuisine. Today, such dishes have already been perfected. It is important to know a few tricks to turn a regular gravy into a real delicacy.

Creamy mushroom sauce, mushrooms stewed in sour cream - these culinary combinations have become classics for a long time.

Even a seemingly simple recipe like a mushroom and cream sauce actually takes some preparation. If you know a few simple principles, you can make a really tasty sauce that goes well with many dishes:

1. First of all, the cream should be fatty - from 40%. The fact is that a non-greasy product can exfoliate during heat treatment. Therefore, it is better to take 2 tablespoons of heavy cream than 4 tablespoons of non-fat cream.
2. Mushrooms together with cream form a delicate, pleasant taste that can be easily overpowered with spices. You should not get carried away with pepper and even more fragrant herbs (bay leaf, thyme, rosemary, etc.).
3. The tenderness of such a sauce can be enhanced with appropriate products - for example, cheese.
4. For the preparation of sauces, it is advisable to use olive, butter or ghee. Sunflower seeds are acceptable, but only refined.
5. Finally, it should be borne in mind that for such a dish you need to take exclusively fresh or frozen mushrooms. You can also take dried ones (especially white ones). But canned ones will affect the taste of the final product too much.

How to cook mushrooms with cream (video)

The best recipes for mushrooms with cream

The recipes for making mushrooms with cream are simple and can be prepared quite quickly. The following are 3 classic cooking options for this dish.

Nothing extra: mushrooms and cream

You will need the following ingredients:

• 400-500 g of any fresh or frozen mushrooms;
• a glass of cream 40%;
• sunflower oil 2 tablespoons;
• salt and spices of your choice.

The technology is as follows:

1. Heat oil in a frying pan.
2. The mushrooms are cut into longitudinal pieces and fried until blush.
3. Then salt and reduce heat to medium.
4. At the same moment, add cream and stew.
5. In a quarter of an hour, the product will be completely ready.

If you want an onion-flavored sauce, add 1 small onion to the same ingredients and cut it into medium pieces. The sequence of actions is as follows:

1. Heat oil (preferably olive oil) and fry the onion until transparent.
2. Add chopped mushrooms and fry for 7 minutes.
3. Then pour in the cream and simmer for a quarter of an hour until fully cooked.
4. A few minutes before the end, add spices at your discretion (since the dish contains onions, it is appropriate to put some black pepper as well).

Mushrooms with cream and cheese

By adding cheese to a dish, you can enhance the creamy taste and at the same time add your zesty note. As a cheese, it is better to take Parmesan (200 g), and other ingredients are taken in the same ratio (onions can be added or not - at your discretion).

The technology is as follows:

1. Onion, chopped in medium pieces, is fried in hot oil (preferably ghee or olive). It needs to become transparent.
2. Add finely chopped mushrooms and fry until blush for literally 5 minutes.
3. Pour in cream and stew for another 10 minutes.
4. Sprinkle with grated cheese and leave to simmer over low heat for 3 minutes.
5. Served with herbs.

ADVICE

This dish goes well with the garlic aroma, so you can enhance the taste by chopping a clove of garlic and sprinkling with these shavings when serving.

Creamy mushroom sauce (video)

Appetizing mushroom sauces with cream

Mushroom sauces are a welcome addition to almost all dishes and side dishes. They often contain flour, but only in small quantities - after all, the cream is already thick!

Dried porcini mushroom aromatic sauce recipe

Porcini mushrooms have many advantages, one of which is that they can be used not only fresh, but also dried. For this recipe, the following products are taken:

• dried mushrooms 10 tablespoons (200 g);
• onion 1 medium;
• cream 40% glass;
• butter 4 tablespoons;
• salt, spices and herbs on your own.

The cooking sequence is as follows:

1. First, the mushrooms are soaked, for which they are poured with half a liter of water at room temperature and left overnight.
2. Then add salt and a couple of tablespoons of softened butter to the water and cook until boiling.
3. The mushrooms are removed, and in the meantime, the onions are chopped and fried in butter until half cooked.
4. Add mushrooms and fry for 10 minutes.
5. Then pour in a glass of cream and stew for another 10 minutes.
6. Greens and spices are introduced 2 minutes before readiness.
7. Served with herbs.

Cooking fresh porcini mushroom sauce with cream

If you are lucky and managed to collect forest porcini mushrooms, you can arrange a real holiday for yourself. Here's a tried and tested recipe for a good sauce that requires the following foods:

• mushrooms 400 g;
• onion 1 medium head;
• cream 40% glass;
• carnation 2 buds;
• salt and herbs, as well as spices - at your discretion.

The recipe is very simple:

1. First, onion is fried in hot sunflower or olive oil until half cooked.
2. Then add mushrooms, cut into small (3-4 cm) pieces. In fact, you can start frying them together with onions - this will not affect the taste of the final product in any way.
3. Present until blush (5-7 minutes) and add cream.
4. Add spices and salt and stew for 10 minutes.
5. And a couple of minutes before readiness, add greens (parsley and dill are appropriate).

ADVICE

This sauce can be passed through a blender - you get a thick, homogeneous mixture that goes well with any meat dishes.

Champignons are one of the few mushrooms that you can almost always get fresh. Pairing them with cream is a classic recipe. To make a delicious sauce, you need to take the following products:

• champignons 40 g;
• cream 40% glass;
• butter 2 tablespoons;
• grated hard cheese 2 tablespoons;
• fine pinch of nutmeg;
• garlic 5 cloves;
• lemon juice a tablespoon;
• salt and pepper - at your discretion.

The technology is as follows:

1. Finely chopped onion is fried in warmed butter and salt and pepper are immediately added. Bring to a transparent state.
2. Then the pre-washed and thoroughly dried mushrooms are cut into medium pieces and added to the onion.
3. Stew for 5-7 minutes and pour in the cream.
4. At the same moment, nutmeg is introduced and stewed for a quarter of an hour.
5. Meanwhile, grate the cheese and add it 3 minutes before cooking.
6. At the same time, add lemon juice and finely chopped garlic.
7. The sauce is decorated with herbs - dill or parsley.

Mushroom sauce with oyster mushrooms and cream

Along with champignons, you can always get fresh oyster mushrooms. By themselves, these mushrooms do not have a very bright aroma and expressive taste, however, if you prepare on their basis a creamy gravy seasoned with spices, the finished product turns out to be extremely tasty. You will need the following components:

• oyster mushroom 400 g;
• onion 1 piece;
• cream 40% glass;
• salt, spices and herbs of your choice.

The cooking instructions are practically no different from the mushroom sauce:

1. First, onion is fried in butter or sunflower oil, preheated, until half cooked.
2. Mushrooms are added, cut into small pieces and fried for 5-7 minutes.
3. Cream is poured in, and everything is stewed for another quarter of an hour.
4. You can also add garlic, lemon or cheese to the finished sauce to your liking.

Chicken breast with mushrooms in a creamy sauce (video)

Thus, if you know some of the peculiarities of cooking, you can turn the creamy mushroom sauce into a real work of culinary art.

Bon Appetit!

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Mushroom mushroom sauce is one of the simplest sauces, and even made from readily available products. It goes well with almost any meal.

The champignon sauce with cream has an unusual taste, creamy texture and tenderness.

For cooking you will need:

• about 300 milliliters of heavy cream;
• a spoonful of flour;
• 50 grams of butter;
• any seasonings you want;
• one onion;
• 200 grams of champignons.

Cooking process:

1. Mushrooms and onions need to be chopped very finely, and the smaller the pieces, the better, but you don't need to use a blender or food processor.
2. Fry onions in a hot frying pan until golden brown, combine with mushrooms and wait until everything is ready. The liquid that appears should be completely digested.
3. Put the butter in another container, drown it, mix it with flour and fry for just a minute, then pour in the cream and bring to a boil, not forgetting to stir. The mixture should be completely homogeneous.
4. We continue to cook for another two minutes and add the sauce to the mushrooms and onions. Add seasonings to your taste and simmer over low heat for about 15 minutes, so that the contents thicken. Serve the sauce only after it has cooled.

With mayonnaise

Another version of the mushroom sauce. An excellent solution if you don't have any cream on hand.

Required products:

• a spoonful of flour;
• spices to your taste;
• about 150 grams of champignons;
• 30 grams of mayonnaise.

Cooking process:

1. Chop mushrooms and onions well, put them in a pan and fry until a beautiful ruddy color appears.
2. Then we spread mayonnaise, flour to them, season with the selected spices, mix and leave to cook over low heat for five minutes.

With sour cream

Mushroom sauce with sour cream is much healthier than with mayonnaise.

And if you also take a product that is not too fatty, then the dish will turn out to be completely non-nutritious.

Required products:

• a small jar of sour cream;
• seasonings at will;
• one onion;
• about 200 grams of champignons.

Cooking process:

1. Unlike other recipes, in this one you will have to stew the vegetables so that the secreted liquid does not evaporate.
2. Chop the onion and mushrooms, send them to a low-heat pan, cover with a lid and keep for about 15 minutes. If necessary, pour a little water into the pan so that its contents do not burn.
3. Pour in sour cream and continue cooking for another 7 minutes. Add the selected spices.
4. Remove from heat, wait for the mass to cool down, and bring it to a puree state using a blender or food processor.

Creamy garlic mushroom sauce

Creamy mushroom sauce can be made more savory. You just need to add garlic to it.

Required products:

• two tablespoons of flour;
• 200 grams of champignons;
• seasonings to your taste;
• packing of heavy cream;
• about 40 grams of butter;
• two cloves of garlic.

Cooking process:

1. In a hot frying pan, melt the butter until liquid, add the garlic, chopped into small pieces, to it, hold it for a while, but do not fry.
2. Pour flour into this mixture and stir until everything thickens. Pour in the cream, wait for the sauce to boil, add the seasonings and turn off the heat.
3. In another pan, fry the chopped mushrooms - all the liquid should evaporate from them. Pour over the prepared sauce and simmer for another five minutes until cooked through.

Frozen mushrooms

Such a sauce is prepared simply, but it turns out not at all worse than from a fresh product.

Required Ingredients:

• one onion;
• a spoonful of butter;
• seasonings to taste;
• 300 grams of frozen mushrooms.

Cooking process:

1. Chop the onion into small pieces and fry in a hot pan until golden brown.
2. We also add mushrooms here, which are unnecessary to defrost in advance. Cover with a lid and simmer for about three minutes.
3. Then we open, increase the heat and cook for another 5 minutes so that almost all the liquid evaporates, and the color of the mushrooms becomes darker.
4. Turn off the stove, add butter and use a blender to make mashed potatoes from the mass.

If the sauce comes out too thick, then you can pour in a little water and use the blender again.

Creamy mushroom champignon sauce for spaghetti

Spaghetti with mushroom sauce is one of the best combinations. The dish turns out to be tender and incredibly tasty.

Required products:

• one onion;
• a jar of cream;
• 300 grams of champignons;
• seasonings and herbs as desired.

Cooking process:

1. Cut the onion into small cubes and bring until golden brown in a hot skillet.
2. We spread the pre-cut champignons to it, fry everything together for about 10 minutes so that all the liquid evaporates.
3. Season the vegetables with the selected spices to your liking and pour in the cream. We are waiting for the contents to boil and remove from the stove.
4. Pour spaghetti with this sauce.

Required products:

• three tablespoons of lemon juice;
• about 30 grams of butter;
• 300 milliliters of broth;
• 200 grams of mushrooms;
• spices to taste;
• three tablespoons of flour.

Cooking process:

1. First, we wash the mushrooms well and cut them into small pieces. You can even grind them with a grater.
2. We send oil to the pan and drown it. Then we fall asleep the champignons and begin to simmer them over low heat so that they decrease in size and give up all the excess liquid. This will take about 10 minutes. Be careful not to brown them.
3. Pour in the specified amount of lemon juice, add flour. Mix everything thoroughly and season with any spices to your liking.
4. It remains to add broth to the sauce and bring everything to readiness by simmering over low heat for about 10 minutes.