Mushroom dry mushroom sauce. Sauce of dried mushrooms, how to cook mushroom sauce

29.07.2019 Grill menu

Homemade sauce of dried mushrooms with milk. Mushroom sauce is prepared on the basis of the sauce "Bechamel", boiled mushrooms are ground and combined with milk sauce. It turns out an excellent sauce for the second course of potatoes, pasta, vegetables and cereals. If you are supporters of vegetarian cuisine, the mushroom sauce can be your indispensable assistant. And during the period of fasting, mushrooms become just a wand. The taste and color of the mushroom sauce directly depends on the added mushrooms, if they are white mushrooms, then the sauce is light in color. In this recipe, the sauce consists mainly of dried mushrooms with a slight addition of rain powder, therefore the color of the sauce is darker.

Ingredients Required:

250 ml. water;

250 ml. milk (warm);

30 g flour;

40 g of butter;

Salt and black pepper to taste.

How to cook:

Any dried mushrooms are suitable for making this sauce. I took some dried mushrooms and slicker powder. Before starting the preparation, it is necessary to soak for a couple of hours with warm water.

Add rain powder to the mushrooms and stir.

Then boil the mushrooms in the same water until they are soft. It took me about an hour. Boil the mushrooms over low heat, with the lid closed. The remaining water from cooking also goes into the sauce. If your water is too early to evaporate, you can pour a little.

Put the finished mushrooms in a blender or mixer and grind to a state of gruel. Set aside.

Take a saucepan or a small saucepan, pour flour into it and add butter.

Place this mixture on the stove and heat it. Stir the ingredients to a smooth consistency. The mass should get a very thick cream color.

Put mushroom gruel into this mass and mix well.

Add the warmed milk and thoroughly whisk the sauce until smooth.

Season with salt and black pepper to taste. Bring to a light boil and heat for another 2 to 3 minutes. The consistency of the mushroom sauce can be easily coordinated by boiling down the liquid. If necessary, you can add a little more boiled milk.Dried mushroom mushroom sauce is ready!

Serve it to a side dish with a main dish or with sandwiches as a snack.

The original sauce will make any dish tastier - at least a side dish, even meat, even a salad. In this case, it will take quite a bit of time to prepare it. Also, very quickly and simply, it will be possible to mix the mushroom sauce, for the base of which mushrooms and any forest mushrooms will be suitable.

Classic mushroom champignon sauce

Ingredients: 170 g fresh champignons, onion, 70 g butter, 1 large spoonful of flour, a glass of very heavy cream, salt, ground nutmeg.

Mushrooms and onions after cleaning are cut into tiny cubes. Then they are fried together in a pan, oiled until all liquid evolved from the mushrooms is evaporated.
The contents of the pan are laid out on a plate, and butter is added to the remaining fat. When it is melted, flour is poured, cream is poured in and everything is well warmed together. You can not bring the dairy product to a boil!
Mushrooms with onions, salt and nutmeg are sent to cream.
The sauce is heated with frequent stirring until it thickens.

If the hostess has gone too far with the thickness of the dish, the same heavy cream or even plain milk will help to correct the situation.

With creamy taste

Ingredients: 180 g white mushrooms, 260 g cream (35% fat), 3-4 garlic cloves, 55 g butter, a pinch of black pepper and ground nutmeg, salt.

Butter is melted in a griddle. Sliced garlic is laid out in it and heated for a few minutes over low heat. Be sure to continuously stir the product so that it does not burn.
Then, finely chopped white mushrooms are poured into the pan. They immediately salted, flavored with spices and left on the fire for 8-9 minutes.
Thick fatty cream is poured in and the resulting mass languishes for 7-8 minutes with frequent stirring. During this time, the sauce will thicken and decrease in volume.

To mushroom sauce with cream turned out to be homogeneous, you can beat it with an immersion blender.

Meat Mushroom Sauce - Step by Step

Ingredients: 110 g of champignons, large onion (white), 60 g of butter and 1.5 cups of cream (both dairy products should be as fat as possible), a pinch of salt, 1 large spoonful of wheat flour.

Small pieces of onion are fried in a well-heated vegetable oil until golden brown. Then chopped mushrooms are poured into the pan and the whole mass is prepared until the liquid is completely evaporated from the container.
In a separate pan melted butter and combines with flour. Cream is poured here. The mass languishes over low heat.
Fry is transferred to the cream base for the sauce from the first step, the mass is salted and cooked for another 4-6 minutes with frequent stirring.

Served with mushroom sauce for meat hot with lots of chopped fresh greens.

Spaghetti Cooking Recipe

Ingredients: a pound of fresh champignons, 25 g of butter and high-grade flour, a full glass of not too greasy sour cream, onion, a mixture of colored ground peppers, salt.

First, on any vegetable oil fried onions to transparency. Crushed fresh mushrooms are laid out to it and the mass is left on the fire until all the moisture evaporates from the pan.
In another container, butter is dissolved and flour is fried on it for a couple of minutes. The latter should not change color and even more burn.
A thick mixture of flour and butter is transferred to the mushrooms, all the ingredients are salted, pepper to taste and stew for a couple of minutes. In the future sauce should not add spices with a very bright taste, otherwise they "eclipse" the mushrooms.
The last is sent to the pan sour cream. When the mass boils, you can turn off the fire under it.

This spaghetti sauce is served hot.

From dried mushrooms

Ingredients: 15-20 g of any dried mushrooms (preferably white), 1-3 garlic cloves, 1 tbsp. a spoonful of flour, 350-450 ml of mushroom broth, spices to taste, 90 ml of sour cream of average fat content, salt.

First you need to do dried mushrooms. They are well washed and filled with boiling water for at least 3 hours, but you can leave them at all for the whole night. White mushrooms are ideal for this sauce because they give it a stunning flavor.
Prepared mushrooms boil in boiling water for 20-25 minutes. The broth remaining after them does not pour out - it will also be used in the process of preparation in the future.
Ready mushrooms finely cut.
In a frying pan, flour is fried in a small amount of any oil. Mushroom broth is gradually added to it and the whole mass is intensively stirred.
Sour cream, spices and salt are introduced. It is enough to extinguish the mass for another 3-4 minutes until thick.

Ready-made sauce of dried mushrooms is good both hot and cold.

Mushroom sauce with sour cream base

Ingredients: 90 ml of full-fat milk, 380 g of fresh champignons, a whole glass of home-made sour cream, 3 large spoons of pre-sifted flour, 60 g of maximum fatty butter, onion head, table salt, ground black pepper.

The bulb is cleaned, cut smaller and then sauteed in butter. When the vegetable gets a golden hue, small pieces of mushrooms are sent to it. Together the products are stewed on medium heat for 3-4 minutes.
The base for the sauce is sprinkled with flour, salt and pepper.
Everything is thoroughly mixed. Without interrupting this process, milk is poured onto the pan and the sauce is stewed until the mushrooms are fully cooked.
It remains to add sour cream and prepare a treat until thick. The fire at the same time should be minimal, so that the mass is not burnt.

Ready creamy mushroom sauce can be served with slices or chop them in a blender. If the dish is complemented with pancakes, pancakes or just served with salty crackers, then it will first need to be thoroughly cooled.

Bechamel with mushrooms

Ingredients: 290 g of fresh mushrooms (better, champignons), 730 ml of home-made milk, 80 g of butter, 60 g of pre-sifted flour, half a bunch of fresh dill, coarse salt, ground nutmeg.

Mushrooms are thoroughly washed, lightly dried and cut into thin plates. Butter is melted in a frying pan and champignon slices are fried in it until ready. It will take 12-15 minutes. The contents of the pan are periodically stirred with a wide spatula.
Onions are cleaned, cut very finely and added to the already almost ready mushrooms. After mixing, the ingredients are cooked together for 3-4 minutes. The mass is salted and sprinkled with seasoning.
Flour is introduced to the rest of the ingredients through a sieve. After its addition, the components of the tank quickly and actively mixed.
Milk warms up well in skillet boxes. It is introduced into the base for the sauce in a thin stream when the flour is completely dissolved. In this case, the mass should be continuously mixed.
Prepare the dish for another 5-6 minutes at low boil.
At the very end, chopped dill is added to the sauce.

From dried mushrooms perfectly complements and makes a variety of meat and potato dishes. Cook it completely easy. The most important thing is to stock up on the dried mushrooms in the fall and make the family enjoy original dishes every day. Today we will tell you how to cook mushroom sauce from dry mushrooms.

Dried Mushroom Sauce

Ingredients:

dried porcini mushrooms - 100 g;
onion - 2 pcs .;
flour of the highest grade - 2 tbsp. spoons;
butter - 100 g;
spice;
filtered water.

Cooking

Wash dried mushrooms, fill with filtered water and leave to infuse overnight. Then we shift them to a clean saucepan, add more water and boil until ready. After that, carefully remove them with a slotted spoon and grind it with a knife. Clean the onion, finely chop and pass to softness on the heated butter. Next, add the white mushrooms and, stirring, fry everything until done. Flour the flour separately in butter, gradually pour in a few glasses of hot mushroom broth and cook, stirring, for about 15 minutes. Then lay out the vegetables, salt, pepper and remove from heat. Cover the sauce with dried porcini mushrooms and let it stand for a while.

Sauce of dried mushrooms with sour cream

Ingredients:

dry mushrooms - 100 g;
onion - 2 pcs .;
flour - 2 tbsp. spoons;
vegetable oil - 100 ml;
butter - 50 ml;
spice;
sour cream - 4 tbsp. spoons;
dill greens - 1 bunch.

Cooking

Mushrooms are thoroughly washed and soaked in one liter of filtered water for several hours. Then put them on medium heat, cover with a lid and boil until soft. Next, carefully, remove them with a slotted spoon, cool slightly and cut into arbitrary pieces. Clean the onion, rinse, finely chop with a knife and pass in a small amount of oil before acquiring a golden hue. After that add the prepared mushrooms and mix. Flour lightly browned separately in a dry frying pan, pour the melted butter and mix everything thoroughly. Gradually pour in hot mushroom decoction and wean the mixture with a low boil until thick. Now we add vegetable roasting, we throw the crushed greens and spices. At the very end put the sour cream, stir everything with a spoon, bring to a boil and remove the sauce from the fire.

Cream Sauce with Dried Mushrooms

Ingredients:

champignons - 500 g;
rich cream - 500 ml;
onion - 2 pcs .;
butter - 2 tbsp. spoons;
parsley;
spice.

Cooking

Shred the cleaned onion and pass to a soft state. Then add chopped mushrooms, mix and cook the vegetables for about 10 minutes. Then we shift them into the blender bowl, add spices to taste, add cream and mix everything well. Now pour the resulting mass into a saucepan, warm it up a little and remove from heat. When serving, decorate the sauce with chopped fresh herbs.

Dried mushroom sauce with pepper

Ingredients:

Cooking

Shallots are processed, chopped and fried in a small amount of rice oil for about 3 minutes. Then add the mushrooms and Bulgarian pepper, chopped with small slices, pre-cleaned and washed. When the mushroom evaporates all the moisture, add some vegetables and add some white wine. We notice 5 minutes, and when the alcohol is not much weathered, we throw the crushed basil and remove the sauce from the fire. We give it a little brew, with the lid closed, and then serve to the table!

A sauce made from dried mushrooms is a great addition to any main dish or side dish, you just need to choose the right ingredients for it. Rich aromatic dressing perfectly complement pasta, meat and fish dishes or casseroles. Another advantage of this dressing, besides the taste, is the simplicity of preparation, because it is worth finding out several variants of recipes.

The recipe for a nourishing sauce of dried mushrooms involves the use of such components:

50 g dried champignons.
1 glass of milk.
2 tbsp. spoons of vegetable oil.
20 g butter.
25 grams of garlic.
1 tbsp. spoon flour.
1 PC. onions.
2 glasses of water.
1 pinch of salt.
20 g parsley or dill.

This mushroom sauce can be cooked from dried ground mushrooms or simply from sliced dried ones.

Mushrooms pour water and leave for 2 hours.

When they are softened, in the same liquid you need to boil them for 40 minutes. Transfer the finished champignons to another container.

Onions cut into small cubes and bring to a golden shade in vegetable oil, it will take 10 minutes.

After that, add crushed champignons and simmer another 15 minutes.

Grind the flour with melted butter and fry over low heat for 4-5 minutes. After that, you must carefully enter the finished liquid into it.

Pour the mushrooms into the pot, pour them with broth.

The final touch at this stage will be the addition of salt.

Then it is necessary to slowly pour the heated milk into the container, constantly stirring the mass. The cooking time will take 15 minutes.

Grind garlic with greens and add to gravy, it will give the dish a touch of spice.

Simmer for another 3-5 minutes. and you can serve the finished sauce on the table.

This option is well suited to both vegetable and meat dishes.

Mushroom sauce of sliced dried mushrooms with cream

Mushroom sauce of sliced dried mushrooms with cream is prepared using the following components:

2 tbsp. spoons of flour.
200 g dried mushrooms or chanterelles.
1 small onion.
30 g butter.
1 cup of cream.
3 glasses of water.
1 pinch of salt.

Before you start cooking gravy, you need to soak the mushrooms or chanterelles overnight in 2 cups of water (7-8 hours), and in the morning you can use the finished ingredient.

It is better to rinse the present mushrooms thoroughly, then transfer the mass to the pan. Homemade dry mushroom sauce in this recipe is best obtained by filtering the broth through a sieve, clearing possible impurities. The time it takes the heat treatment of mushrooms will be 35 minutes. When the product is ready, you must chop it manually or chop it with a blender. Melt the butter and pour the vegetable to it. Introduce flour and chopped onion, stew the whole mixture for 5-7 minutes. Pour 1 cup of heated water and warm cream. Add mushrooms to the boiled mass, salt and pepper. Stir the obtained gravy until smooth, bring it to a boil and stew for another 10 minutes. over low heat. The resulting flavored sauce can be removed from the stove and immediately served to the dishes.

How to cook mushroom sauce from dried porcini mushrooms

Another recipe for mushroom sauce at home from dry mushrooms is simple and does not require special material costs. It requires the following ingredients:

150 g white dried mushrooms.
1 glass of water.
1 glass of milk.
30 grams of flour.
30 g butter.
1/3 tsp salt.
1 pinch of black ground pepper.
1 pinch of nutmeg.

Instead of white mushrooms, you can use any other, but with white dressing get more nourishing, and its taste will be more pronounced. To prepare it is important to first soak them for 1 hour. After that, boil in a saucepan in 1 glass of water for 15 minutes. over low heat. It is better not to remove the lid from the pan so that the water does not evaporate completely. How to cook your own mushroom sauce from dried mushrooms - the task is simple, if they are softened enough. After that, they should be placed in a blender with the liquid and crushed into a uniform mashed potatoes. In a saucepan, melt the butter, pour in the flour and stir over low heat until the mixture is lumpy. Put the mashed potatoes in a pan and grind it with flour and butter. Prepared hot milk is slowly introduced, constantly stirring the mass for 3 minutes. When the mixture becomes homogeneous, you need to supplement the taste with spices and a pinch of salt.

Rich creamy mushroom sauce of dried mushrooms

You can also prepare another option in which the main ingredient will be soaked longer.

To prepare a creamy sauce of chopped dried mushrooms, you need to take the following products:

100 g of white dry mushrooms.
1 cup of cream.
60 g butter.
1 tbsp. a spoonful of flour.
1 glass of water.
0, 5 tsp salt.

It depends on the consistency of the sauce, how it is best served. If it turns out thick, it is better to shift it into a sauceboat and use it for meat dishes. If the sauce is liquid, you can water it with the main dish on top. It can be pasta, mashed potatoes or casserole. To make a gravy, you must perform the following steps.

Wash dried porcini mushrooms, add water and leave to swell for 7 hours. Better to do it at night. When the main ingredient for a creamy mushroom rich sauce of dried mushrooms swells, you need to cook it. Heat treatment should take place over low heat and take 20-30 minutes.

Melt butter in a pan and mix with flour. When you get a homogeneous mass, you must slowly add cream and add salt. Grind the mushrooms into cubes or oblong small pieces and add them to the pan. Over low heat, stirring constantly, pour the sauce for 3 minutes, remove and let the dish stand for a while.

In order to avoid minor problems during the cooking process, it is better to first fry the flour in a dry frying pan without oil, and warm the cream. This will help prevent clotting and the formation of lumps.

The recipe for a classic mushroom sauce made from dried mushrooms

Another option is prepared with the addition of onions.

The recipe for the classic mushroom sauce from dried mushrooms requires the following ingredients:

40 g dry champignons.
1.5 Art. spoons of flour.
1 small onion.
90 g butter.
2.5 glasses of water.
1 pinch of salt.
1 pinch of black ground pepper.

For cooking you need to soak the mushrooms in water for 3 hours. Boil them better in the same water, so as not to drain the saturated liquid. The cooking process will take 1 hour to simmer. Pour the broth into a separate container and chop the champignons. In a saucepan, mix 60 g of butter and flour, brew the mixture, stirring constantly for 3-4 minutes. Add broth to the container and cook for another 15 minutes. Fry the chopped onion in a third of the butter until golden brown, add the mushrooms and, after stirring the mixture, transfer it to the pan. Mix the ingredients until smooth, and finally add salt and pepper. Boil the cooked dish for another 5 minutes. over low heat and give a little brew.

Option of mushroom sauce from dry ground mushrooms with sour cream

For the next option, how to cook a delicious mushroom sauce of dried mushrooms in water, you will need the following ingredients:

50 g dry porcini mushrooms.
3 glasses of water.
1 onion medium size.
2 tbsp. spoons of olive oil.
1 pinch of salt.
2 tbsp. spoons of flour.
25 g butter.
1 glass of milk or 30 g sour cream.
20 g parsley or dill.

For the recipe of the sauce of dried sliced or ground mushrooms, there is no need to soak them.

Mushrooms poured into a saucepan and pour 2 cups of water. Cooking time is 30-35 minutes. Dice the onion and fry it in olive oil for 7 minutes, then add 1 cup of water and simmer for 15 minutes. When the mushrooms are ready, they must be fished out and put to the onions, salt. When the onion cubes get a golden hue, you need to sprinkle them on top of the flour. Add 25 g of butter and mix the mass when it dissolves. In a frying pan pour the fat and simmer for 10 minutes. You can add milk or sour cream, but the sauce will turn out delicious without this component. Sprinkle with greens and stir over low heat for another 3 minutes.

How to make homemade mushroom sauce of dry mushrooms

There are other ways how to cook the sauce on water from dried mushrooms.

For one of them you need to use the following ingredients:

100 g dry champignons or oyster mushrooms.
2 glasses of water.
1 tbsp. a spoonful of flour.
2 small bulbs.
50 g butter.
1 pinch of salt.

To get a good result, you should follow the sequence of actions.

Soak champignons or oyster mushrooms in 2 different glasses of water for 2.5 hours. After they become soft, you need to cook them for 30 minutes. in the same water, then drain the liquid in a separate container. According to the recipe, how to make a homemade mushroom sauce of dried mushrooms, chop the woodland, chop the onion finely and fry the billet in 35 g butter. Flour must first be fried in a dry frying pan, and later add the remaining butter to it. After that, knead the mass, put it in the pan and, without letting the mixture burn, add hot broth into it. Preparation is better to salt and pepper, when it begins to thicken, you need to add mushrooms and onions. At the final stage, the sauce should be simmered on low heat for another 5 minutes, stirring slowly.

This sauce is well suited to meatballs. It is also worth noting that as it cools, it will thicken, if the thick consistency is undesirable, you can add a little water at the initial stage (in addition to the specified amount).

The recipe of mushroom sauce from crushed dried mushrooms with sour cream

For the recipe of dried crushed mushrooms sauce with sour cream you will need the following ingredients:

100 g of powder from dry mushrooms.
1 PC. onions.
30 g butter.
50 g of hard cheese.
1 clove of garlic.
1 teaspoon flour.
20 g of parsley.
1 pinch of salt.
1 tsp sugar.
1-2 tbsp. spoons of vegetable oil.
3 glasses of water.
80 g sour cream.

Before preparation, you need to pour the powder with 1 glass of water and leave for 1-2 hours.

In a frying pan or saucepan with vegetable oil, shift the onion, chopped into cubes and fry for 5-7 minutes. Finely chop the garlic and grate the cheese, pour chopped parsley into another container. Pour the billet for the mushroom sauce from dried mushroom powder in water into a container with onions, salt and sprinkle with sugar. Stir and simmer on low heat for 15-20 minutes. Cover with a lid. In the mixture, add a piece of softened butter and garlic, mix.

After the butter has melted, you need to add flour, mix the mass and sprinkle with grated cheese. Pour the remaining water into the pan and mix everything thoroughly until the cheese is completely melted. Introduce sour cream into a uniform gravy and periodically stir for 10-15 minutes until thick.

How to make a fragrant sauce of dried mushrooms

The following products are required to prepare a mushroom sauce of thinly sliced dried mushrooms with sour cream:

400 g dried white mushrooms.
3.5 glasses of water.
1 pinch of salt.
2 tbsp. spoons of flour.
250 g sour cream.
1 carrot medium size.
20-30 g parsley.
1 PC. onions.
1 bay leaf.
2-3 tablespoons of olive oil.
5 black peppercorns.
1 clove of garlic.

After the mushrooms are filled with 1.5 cups of water and infused for 2 hours, you can proceed to the main part of the cooking.

Finely chop the onion, grate the carrot. Pour the billet in the pan, fry in oil and salt. Do not bring them to brown, enough for 5 minutes. According to the recipe, how to make a fragrant sauce of dried mushrooms, you need a skimmer to get them and shift the pan to the vegetables. Stir and heat treat for 5-7 minutes. Pour in the broth and add the whole garlic clove. After 3 minutes Pour 2 more glasses of water, pepper, salt and add bay leaf.

Stir the mixture, cover and boil for another 15 minutes. Mix flour with sour cream to a uniform mass without lumps. Sour cream with flour slowly pour into the broth, stirring constantly. Boil 10 min. over low heat. Add chopped parsley and boil for 3-5 minutes.

Gravy this option is great for mashed potatoes.

Sauce from ground dried mushrooms, milk and sour cream

Mushroom sauce with sour cream made from dried mushrooms is an excellent addition to the poultry dish. In particular, it is well suited to the chicken or turkey.

For it you need to prepare the following components:

300 g dry champignons.
300 ml of milk.
2 glasses of water.
100 ml of olive oil.
100 g sour cream.
3 pcs. onions.
1 pinch of black ground pepper.
1 pinch of salt.

To prepare, follow the instructions.

Finely chop the onion and simmer in the oil before it becomes soft. Add chopped champignons to the onion, pre-infused in water for 3 hours, and fry for 20 minutes, stirring occasionally. Liquid from the infusion of champignons pour into the total mass is not necessary, but can be used to control the density. It is important to ensure that the mixture is not burnt. When the mushrooms and onions cool, they need to be placed in a blender, add there sour cream, salt, pepper and pour 150 ml of milk. Grind the mass to a state of uniform mashed potatoes. Sauce, obtained from milled dried mushrooms, you need to shift into a saucepan and pour the remaining cream, mix. Bring the mixture to a boil over low heat, remove from heat and let stand for 15-20 minutes.

How else can you make a sauce from dried mushroom powder?

Delicious gravy can be made not only from sliced mushrooms, but also from the powder version. To do this, take the following ingredients:

1 teaspoon mushroom powder.
3-4 glasses of water.
1 tbsp. a spoonful of wheat flour.
1 tbsp. spoonful of sour cream.
1 small onion.
30 g butter.
20-30 g of dill.
1 pinch of black ground pepper.

You can use both fresh dill and dried. After the ingredients are prepared, you can begin to create a sauce of ground powder of dried mushrooms.

The powder is soaked in 2-3 tbsp. spoons of water. It is better to take warm water. Leave the mixture to infuse for 30 minutes. Onions should be cut into cubes and fry in oil. After the onions are reddened, sprinkle with flour and mix thoroughly. When the onions and flour are sufficiently fried (but do not turn brown), you need to enter the remaining water in the pan and pepper the mixture.

Present powder with water is poured into the total mass and mixed. The resulting sauce should boil for 5 minutes. When it is ready, add sour cream and chopped dill. After mixing with sour cream sauce, boil for another 3 minutes. and remove from heat.

It is not necessary to use powder from one type of mushrooms. So that the sauce made from dry ground mushrooms has a more interesting and unusual taste, you can mix different options. For example, aspen, boletus and oyster mushrooms will be well combined. You can combine them to your liking.

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