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

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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.

Mushroom sauce is universal, as it goes well with any dish. If desired, you can find vegetarian recipes, according to which you prepare lean sauce. In addition to the seductive aroma and pleasant taste, mushroom gravy has another advantage: it is useful and not too high in calories, so it is suitable for dietary nutrition. The most delicious sauce is obtained if it is made from fresh boletus, but not everyone has this opportunity, especially when the season is far from a mushroom season. However, this is not a reason to abandon 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 be tasty and appetizing, then you need to take into account several important points in its preparation.

The sauce will turn out more fragrant if frozen porcini mushrooms are used for its preparation, however, it can be made from other forest mushrooms or champignons.

• The question of whether it is necessary to defrost mushrooms before cooking, depends on the recipe chosen. Some recipes do not involve whipping the sauce until smooth with a blender, as the sauce, which contains noticeable pieces of mushrooms, is good in its own way. However, mushrooms in this case must be cut much less than in the package. Then they will have to be thawed. It is advisable to defrost the mushrooms even if you want to fry them until golden brown: otherwise they will be stewed in their own juice, and not fried. In all other cases, it is not necessary to defrost the mushrooms before preparing 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 get a pleasant cream color and will be tastier.
• Mushroom sauce can be used as gravy, in which case it is served hot. In other cases, you can serve chilled mushroom sauce. So that when cooling it is not covered with a film, parchment paper impregnated with 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 the sauce according to one of the recipes, this does not mean that you can inattentively read the instructions for the other.

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 dry them with napkins.
• Melt the butter and fry the mushrooms in it to make them brown.
• Fry the flour in a dry frying pan until caramel color.
• 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 form, wipe the sauce through a sieve or beat with a blender.
• Pour the mushrooms over the sauce and simmer them in it, stirring for several minutes.
• Wash the eggs with soap. Separate the yolks from the proteins. Whisk the yolks with a whisk and mix with sour cream, add spices, salt and lemon juice.
• Pour mushrooms with this mass, mix. Hold on very low heat for about 5 minutes. It is important that the fire is not strong, otherwise the yolks can cook, but this can not be allowed. It is even safer to warm the sauce in a water bath.

After this, the sauce should be poured hot into the gravy boat. Serve both hot and cold.

Frozen Mushroom Cream Mushroom Sauce with Cream

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

Cooking method:

• Frozen mushrooms in a colander and hold under a stream of cold water. Let it drain. Thawed mushrooms cut into small pieces.
• Peel the onion and chop it finely.
• Chop the dill with a knife.
• Melt the butter and fry the onion in it. It is better to fry over low heat, so that the onion becomes soft and translucent.
• Add mushrooms, fry with onions for about 5 minutes. Pour in cream.
• Stew in cream the mushrooms with onions for 10-15 minutes. Add salt, pepper and chopped dill a few minutes before cooking.

The sauce according to this recipe is tender and aromatic, it will ennoble the taste of any dish. Serve it separately or use as gravy.

Frozen mushroom sauce with cream cheese

• frozen champignons - 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 pepper - to taste.

Cooking method:

• Grated cheese. This will be easier to do if you hold it in the freezer for a while.
• Peel and grind carrots.
• Peel the onion and chop finely.
• Pass the garlic through the press.
• Combine the garlic and cheese with sour cream.
• In a small amount of vegetable oil, fry the chopped vegetables, add the mushrooms to them and simmer them until excess moisture evaporates.
• Pour the mushrooms with a mixture of sour cream, cream cheese and garlic, salt and pepper. Put out 10 minutes.

If desired, the sauce can be slightly cooled and turned into a homogeneous mass with a blender. This is not necessary: \u200b\u200bboth versions of the sauce turn out to be tasty and tender, and each option has its own fans.

Lean Frozen Mushroom Sauce

• frozen champignons - 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, pour the mushroom broth into a separate container.
• Measure out 150 ml of broth, cool it. Dissolve starch in it.
• Peel the vegetables. Grate the carrots, finely chop the onion.
• Fry vegetables, add boiled mushrooms to them, fry all together for about 5 minutes.
• Salt, pepper. Squeeze the garlic in a pan with mushrooms. Pour in the broth.
• Put it out together for 5 minutes. After this, the sauce can be considered ready, but if desired, it can be whipped with a submersible 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 of frozen mushrooms, but the sauce itself is so good that it can even decorate a festive table.

Mushroom sauce is an excellent complement to main courses. Its taste and pleasant smell of the forest will surely appeal to those who love this product. In its preparation, various ingredients and technologies are used, so everyone can choose their own favorite recipe or several of them.

Mushroom sauce is an excellent complement to main courses

In the cookbooks, it is indicated that the classic component is champignons, popular in the homeland of most types of sauces - in France. These fragrant mushrooms add a signature and recognizable flavor to dishes.

But no less relevant is the use of other edible mushrooms,  primarily white. Also suitable are boletus, honey mushrooms, chanterelles, mushrooms, mushrooms, and many others. You can collect them yourself by going on a forest walk. Most of the species grow all summer and fall. A wide assortment is offered by shops and markets where you can easily purchase fresh, salted or dried products.

What dishes should be served with mushroom sauce

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

• with various types of 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.

How to cook a delicious mushroom sauce (video)

Recipe for porcini mushrooms sauce with sour cream

Porcini mushroom sauce has a very pleasant smell. It is suitable for meat dishes and fish, although traditionally it is used with potatoes.

• 400 g of "white";
• 150 g sour cream (with an average% fat content);
• 30 g sifted flour;
• 2 onions;
• a little chopped dill.

Stages of cooking:

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

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

How to make mushroom sauce with mayonnaise

There is an interesting recipe for cooking, in which milk, cream or fat sour cream successfully replaces the 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. tablespoons of selected mayonnaise;
4. 1 tbsp. a spoon of flour;
5. some sunflower oil;
6. a pinch of salt.

Stages of cooking:

1. Boil the mushrooms, and then chop them (you can scroll in a blender or meat grinder). Leave the broth for the final step.
2. Send the received "minced meat" to a pan with hot oil and fry it well.
3. When a blush appears, pour finely diced onions.
4. Put 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, the sauce is suitable for vegetarians and everyone who refuses food of animal origin.

Creamy Mushroom Meat Sauce Recipe

Gourmet sauce is obtained using mushrooms in a duet with delicate cream and sour cream.

To prepare a 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-sized onions;
• salt (half a teaspoon) and pepper as needed.

Stages of cooking:

1. Peel the onion and chop it into small cubes with a sharp knife. Fry it until a "golden" color in a minimum amount of sunflower or olive oil.
2. Cut and put mushrooms in the onion.
3. Leave on medium heat (enough 15 minutes), constantly not forgetting the regular stirring. At this step, you need to sprinkle salt and, if desired, spices.
4. Put the onion and mushroom mass in a blender, as well as sour cream and ½ cream. Beat until smooth.
5. Pour the resulting base for the sauce into a small saucepan, pour in the remaining cream and, with medium heat, wait for the bubbles to appear, then immediately remove from the stove.

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

How to make mushroom sauce for fish

Mushroom sauce intended for fish can soften its natural taste and aroma and competently complement it with new notes. At the same time, such gravy will make the dish more beautiful and attractive.

For cooking you will need:

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

Step-by-step preparation:

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

For cooking according to this recipe, instead of fresh mushrooms, you can take 20 g of dry.

The recipe for mushroom sauce without cream and sour cream in milk

To prepare most types of mushroom sauce, cream is required, the cost of which is quite high. This makes it inaccessible for frequent cooking for many people. But there are recipes in milk, according to which the sauce is no less tasty. You can also do without sour cream with success.

For cooking you will need:

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

Stages of cooking:

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

This recipe is an economical analogue of making cream sauces.

Mushroom sauce for potato dishes (video)

Cooking Salted Mushroom Gravy

To prepare a mushroom supplement to dishes, not only fresh and dry mushrooms are used, but also salted ones. This sauce is in perfect harmony with meat and side dishes: potatoes, buckwheat, rice and pasta.

For cooking you will need:

• 4 cups chopped into small pieces of pickled mushrooms (any kind can be used: boletus, butter, cherry, etc.);
• 100-180 g of processed cheese;
• medium onion turnip;
• 3 tbsp. spoons of sifted flour (wheat or rye);
• 2 cups of milk;
• 50 g butter (3 tbsp.spoons);
• fine salt.

Stages of cooking:

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

Now the gravy can be served on the table with the main course.

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

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  For me, mushrooms are a very practical, convenient and tasty product. I can buy 2 kilograms of mushrooms at once in the store, come home, process them, rinse, chop each mushroom into 4 parts, put into containers and freeze. Whenever possible, I unfreeze them and make them the perfect meal for my family. Such a stock of mushrooms will help out any housewife. Mushrooms are cooked very quickly, they do not need to be fried and stewed for a long time, so in a short time you feed the family tasty, nutritious and satisfying. Also in stores sold sets of frozen mushrooms, buy them too. There you can buy a whole assortment of mushrooms: champignons, butter, mushrooms and mushrooms. It is easy to make gravy from frozen mushrooms, which is suitable for dinner, and to boil gravy I cook any porridge, for example, or another side dish. Prepare my mushroom sauce from frozen mushrooms, 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 leaf - 1-2 pcs;
- salt - to taste;
- pepper - to taste;
- vegetable oil for frying.

Recipe with photo step by step:

Since my frozen mushrooms are already sliced, then immediately after defrosting I put them in a frying pan. To them I send the chopped onions. Pour in a little vegetable oil and evaporate the liquid that will be secreted from the mushrooms.




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




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




  I put the 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 prepared gravy to the gravy boat.




  I serve to the table to use with any side dish. Rice, potatoes and of course spaghetti or another type of pasta will do.




  Bon Appetite!
  You can also cook delicious frozen mushrooms.

Mushroom sauce is a great alternative to any meat sauce. For the preparation of meat sauce, not only forest mushrooms are suitable, but also oyster mushrooms and champignons, beloved by many. Despite what the recipe was cooked, it perfectly complements boiled rice, barley, pasta and many other dishes.

Such mushroom sauce is perfect for mashed potatoes. As for the recipes for preparing mushroom sauce from champignons, they are quite diverse and vary from the simplest to real culinary masterpieces of haute cuisine. Mushroom sauce can be prepared on the basis of meat broth, or in a lean version without meat.

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

Ingredients:

• Onion - 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.

Champignon mushroom sauce - recipe

The preparation of mushroom sauce begins with the preparation of all the necessary products. Peel the carrots and onions. Wash and dry the champignons. Next, cut them into slices as for.

Cut the onion into small cubes, as for frying.

Grate the carrots on a medium or larger grater.

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

Once the onions are fried, put in a pan and grated carrots.

Mushrooms with mushrooms, onions and carrots mix. Fry them for 7-8 minutes over low heat, stirring occasionally. Mushrooms during this time should be fried, and carrots should become soft.

Sprinkle the mushrooms with spices and salt.

Mushroom sauce from champignons. Photo