Sauce Recipes

35 minutes

80 kcal

5/5 (1)

Many people like mushrooms. There are more than 2 million varieties of mushrooms worldwide. Mushrooms themselves are 90% water, but that doesn't stop us from cooking them deliciously. They look appetizing in any form, but at the same time they are light and nutritious.

Therefore, mushroom sauces are very popular. Firstly, the sauce will make the food more attractive in appearance, pleasant in texture, aroma and taste. Here is such an interesting mushroom sauce recipe that will help diversify your usual dishes.

Each variety of mushrooms is cooked differently, so you should choose them based on how you will cook them. It is believed that porcini mushrooms, mushrooms and saffron mushrooms are the most suitable mushrooms for cooking. Mushrooms can be fried, stewed and baked, pickled, frozen and dried. It all depends on your preferences and capabilities.

Another secret of delicious cuisine in our culinary arsenal is delicious fried mushrooms in sauce.

Kitchen appliances and utensils

• plate;
• pan;

• cutting board;

Ingredients

How to choose the right ingredients

• Cream or sour cream should be thick enough to make the sauce really tender.
• The ideal option would be homemade fat sour cream.
  You can choose mushrooms to your taste: not only fresh, but also dried, and even frozen. But they need to be properly prepared.
• In each case, you need to take into account the characteristics of the mushrooms that you use. For example, it is not advisable to soak mushrooms in water, as they will quickly absorb it and become watery and tasteless.

How to cook mushrooms in a creamy sauce according to a step by step recipe with a photo

Mushroom mushroom sauce according to this recipe will fit perfectly into any menu and will not take you much time. This is the king among seasonings, because mushroom sauce cannot be compared with anything! I hope I can convince you of this. Record the time!

Now we need: onions, butter, mushrooms, flour and cream. Prepare the mushrooms in advance - clean, wash, however, like all the vegetables required by the recipe. Let's start with the bow. Whatever dish you cook, if there is onion in the composition, we always start cooking with it.

video recipe

You can see the simplicity of preparing champignon mushroom sauce according to the above recipe by watching the video.

Recipe for mushrooms in sour cream sauce

• Time for preparing: 15 minutes.
• Servings: 3-4.

Kitchen appliances and utensils

• plate;
• pan;
• pot;

• cutting board;

List of ingredients

It will take us even less time to cook this sour cream sauce. Mushroom sauce goes well with meat and vegetable dishes. This is how my grandmother managed to prepare the sauce right before serving mashed potatoes on the festive table.

Here we need the same mushrooms, flour and sauce. But instead of cream, you need to take sour cream with a fat content of at least 20%.

video recipe

And in this video, the sequence of preparing mushroom sauce with sour cream does not differ from the recipe for the same sauce, only with cream.

Interesting additions to mushroom sauce

• Mushrooms are just great for culinary experiments. You can show all your imagination and ingenuity in their preparation.
• In addition to the traditional addition of salt / pepper and herbs, cheese can be added to the sauce to make it thicker and richer.
• Delicious fragrant sauces are obtained in combination with lemon juice, garlic or ground coriander.
• Just a whisper of coriander will bring out the flavor of the cream in the sauce even more. Thyme, any kind of pepper, rosemary and basil are ideal for mushrooms. The main thing is not to overdo it with spices, so as not to spoil the delicate taste of mushrooms.
• The sauce can be prepared not only with cream or sour cream, but also with broth, milk or wine. You can experiment and add apples, tomatoes, eggs to the sauce. None of this will ruin your sauce.

What to serve with mushroom sauce

• And here you can finally verify the versatility of mushroom sauce. It really can be served with anything and in any way. Even when there is no time for a good lunch, and you have such a sauce in the refrigerator, you can just have a bite of bread with sauce.
• Any ordinary dish will turn into a festive one thanks to this sauce. Be it pasta or rice, spaghetti or potatoes. Sometimes the sauce can replace the side dish, when combined with cutlets or any other type of cooked meat.
• If fried meat is planned for dinner, then I suggest taking a closer look at the classic or spicy. Try it and you won't regret it! There is also one that will give a rich taste to the side dish and cannot be distinguished from it.

How to quickly and correctly prepare the sauce

So that the mushrooms do not let out a lot of juice, fry them quickly over high heat. Of course, it also depends on the variety of mushrooms. Do not salt the mushrooms immediately. You can salt them after adding cream or sour cream so that there is less moisture from the mushrooms.

If desired, for a better taste, mushrooms can be boiled for 5 minutes in salted water before cooking. When using porcini mushrooms in a sauce, add meat or vegetable broth. The sauce will turn into an independent dish that does not require any additions.

I can’t wait to find out how you like these mushroom sauce recipes with cream and sour cream. What can be changed or added?

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 from frozen mushrooms with sour cream

Saute mushrooms in butter until tender. At the same time, if time allows, then you can defrost them, or you can immediately send them frozen to the pan. Pour the flour into the broth (it should be cold) and stir, pour the mushrooms with this mixture, add salt, pepper and bring to a boil. We combine sour cream with yolks and add just a couple of drops of lemon juice. Add the mass to the mushrooms and warm over low heat for 3-4 minutes.

Mushroom sauce made from frozen porcini mushrooms

• frozen porcini mushrooms - 450 g;
• butter - 40 g;
• onion - 300 g;
• cream 33% fat - 0.5 l;
• dill - 1 bunch;
• salt;
• pepper.

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

Mushroom sauce from frozen mushrooms - recipe

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

Fry chopped carrots and onions in butter, add frozen champignons. Salt and pepper to your liking. As a rule, it is not recommended to add more spices so as not to clog the taste and aroma of mushrooms. So, as soon as all the liquid released by the mushrooms evaporates, add sour cream, grated processed cheese and mix well. Simmer the sauce covered for about 5 minutes. The fire must be medium. That's it, frozen mushroom sauce is ready! It will serve as a great addition to all kinds of cereals, pasta or potatoes.

Frozen Mushroom Lean Mushroom Sauce

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

Frozen champignons are dipped in boiling water and boiled until tender in a small amount of water. It is enough if the mushrooms are simply covered with liquid. Drain the mushroom broth. Finely chop the onion and sauté in olive oil. As soon as the onion has acquired a golden color, add mushrooms to it and fry them. Then add chopped garlic, salt and pepper. In 150 ml of cold mushroom broth, dilute the starch, mix and pour into the mushrooms. We simmer the sauce for another 5 minutes on low heat, and turn it off, since the sauce is already completely ready!

How to make tomato mushroom sauce from frozen mushrooms?

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

Mushroom gravy is a simple and affordable dish that serves as a great addition to most main courses. The taste neutrality of the gravy allows you to combine it with fish, meat, cereals and vegetables. The simplicity of cooking captivates so much that most hostesses start their culinary journey precisely from the preparation of mushroom gravy. The availability of ingredients is also an important factor, because families with below average incomes 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 gravy 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 method of storage does not really matter, 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, from this the taste will be more saturated and with a slight sourness. Water and vegetable broths are used for lean gravies. Quite often, flour, onions, garlic, cheese, herbs, etc. are added to the primary products. It all depends solely on your culinary preferences and the particular recipe taken.

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

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

Ingredients:

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

Cooking method:

1. We shift the dried mushrooms into a deep container, fill it with water and leave it to soak for 3-4 hours.
2. Then boil the mushrooms in the same water until tender, then finely chop them.
3. Melt the butter in a frying pan and fry the finely chopped onion in it.
4. Add the mushrooms to the onion and, mixing well, fry them together for 3-4 minutes.
5. Then add flour, pour cream into the main ingredients, add salt and pepper to taste. Bring the mushroom sauce to a boil and cook until desired thickness.

Frozen Mushroom Lean Mushroom Sauce

Lean mushroom gravy is best suited for 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.

Ingredients:

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

Cooking method:

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

Mushroom gravy with dried mushroom sour cream

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

Ingredients:

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

Cooking method:

1. We shift the Polish mushrooms into a saucepan and fill it with water overnight (8 hours).
2. In the morning, boil the mushrooms until tender.
3. We take out the boiled mushrooms from the broth and finely chop.
4. We put the pan on the fire and put the 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. Wash, peel and chop vegetables. Fry the onion, carrot and garlic until soft in a clean pan.
7. After that, we shift them into 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. Bon appetit!

Mushroom gravy is a great addition to any vegetable, meat or fish dishes. It is served with pasta, boiled potatoes, meatballs and even dumplings.

It is worth saying that gravy is a universal dish that is considered both a sauce and an appetizer at the same time. To change the taste of the gravy, onions, carrots, cream, sour cream and meat are added to the mushrooms, and flour is usually used as a thickener.

We offer several recipes for making champignon mushroom sauce with a step-by-step description of the process.

How to make mushroom sauce from champignons

How to make mushroom sauce from champignons for everyday meals of the whole family? Note that it can complement and radically change the taste of boiled rice, buckwheat and pearl barley. This versatile recipe is a must have in your culinary notebook. Having tried to make it once, you can further experiment with different spices and seasonings.

• 1 head of onion;
• 500 g of champignons;
• 2 carrots;
• 4 tbsp. l. flour;
• 500 ml of broth or water;
• 5 st. l. vegetable oil;
• Salt, ground black pepper and Italian herbs to taste.

Use the step-by-step description of the recipe, which shows how to properly prepare champignon gravy.

1. Carrots and onions are peeled, mushrooms are washed and dried on a kitchen towel.
2. Onions are chopped into cubes, carrots are grated, and mushrooms are cut into thin strips.
3. First, chopped onions are fried in oil until golden brown.
4. Next, grated carrots are laid out to the onion and fried for 5 minutes.
5. Mushrooms are introduced, mixed with vegetables and fried over low heat for 10 minutes.
6. The whole mass is sprinkled with salt, pepper and dried herbs, poured with broth and mixed.
7. Flour is stirred in 100 ml of broth: it is whipped with a whisk so that there are no lumps.
8. It is poured in a thin stream into the bulk and constantly mixed.
9. Simmer over low heat for 5-7 minutes until thickened.
10. The garnish is poured with hot gravy and served at the table. It is worth saying that according to this recipe, gravy is prepared from frozen mushrooms. However, the mushrooms are first thawed, then squeezed out by hand from excess liquid, cut and fried.

Gravy made from champignons with cream

The gravy made from champignons with cream has an amazingly delicate creamy taste. Fragrant and moderately thick gravy can decorate any side dish.

• 400 g of champignons;
• 100 g of onions and carrots;
• 2 tbsp. l. wheat flour;
• 2 tbsp. l. vegetable oils;
• 100 ml cream;
• 1.5 st. any broth (you can use plain water);
• Salt and favorite spices - to taste;
• 1 st. l. chopped green parsley.

The gravy is prepared from champignons with cream according to the recipe below.

Peel and wash the vegetables, chop finely with a knife and fry in oil: first the onion until golden brown, then the carrots until soft.

Peeled champignons cut into thin strips, add to vegetables, cover the pan with a lid and cook over low heat for 15 minutes, while not forgetting to stir to prevent burning.

Dissolve the flour in a small amount of broth, beat with a whisk so that there are no lumps.

Pour into the broth, mix and pour mushrooms with vegetables.

Let it boil for 3 minutes, add the cream, add salt and your favorite spices (do not overdo it so as not to interrupt the taste of the cream).

Stir and simmer over low heat for 10 minutes, remove from the stove and let stand for 5-7 minutes. When serving, sprinkle chopped parsley into the gravy and mix - it will look beautiful and appetizing!

Recipe for mushroom gravy from pork meat with onions, sour cream and champignons

Pork gravy with champignons can be made even by a novice cook if he considers the proposed step-by-step recipe. Such a dish will definitely decorate the festive feast and make the everyday family menu more diverse.

• 400 g pork;
• 200 g of champignons;
• 100 ml sour cream;
• 2 tbsp. l. flour;
• 4 tbsp. l. vegetable oils;
• 3 onion heads;
• Salt;
• 1 tsp. sweet ground paprika and black ground pepper;
• 2 tbsp. water;
• Chopped greens (any) - for decoration.

Gravy made from meat and champignons for the whole family is served with various side dishes, for example: for husband - with boiled potatoes, for children - with pasta, for yourself - with rice.

1. Cut the meat into small pieces (as you are used to), fry with onion half rings, sweet paprika and black pepper until golden brown.
2. Dilute flour first in a small amount of water, then mix with water, the amount of which is indicated in the ingredients.
3. Pour into the meat and boil for 10 minutes. on minimum heat.
4. After cleaning, cut the mushrooms into cubes, fry in oil in a separate pan until browned and add to the meat.
5. Add salt to taste, pour in sour cream, mix until smooth and simmer for 10 minutes.
6. When serving, sprinkle the gravy with any chopped herbs for decoration.

Lean mushroom gravy from champignons with garlic to pasta

Lean champignon gravy served with pasta is quite interesting in taste and great for weight loss if pasta is taken from hard varieties.

• 400 g of champignons;
• 1 onion;
• 2 cloves of garlic;
• 300 ml of water or vegetable broth;
• 1.5 st. l. wheat flour;
• A pinch of nutmeg;
• Refined oil;
• Salt and black ground pepper.

Cooking lean mushroom gravy from champignons will not take more than 30 minutes. your time.

1. Peel the onion, cut into small cubes, chop the garlic with a knife.
2. Put the onion and garlic in a frying pan with oil, fry until translucent.
3. Cut pre-peeled mushrooms into thin slices, add to vegetables, fry for 10 minutes.
4. Add flour, mix thoroughly, add salt to taste and pepper, season with nutmeg.
5. Pour in water or broth, mix thoroughly again and keep on low heat until the mass thickens.
6. Serve the gravy with your favorite type of pasta.

Gravy minced meat and champignons with onions and carrots

If you are going to cook pasta or rice for dinner, we suggest supplementing them with minced meat and champignon gravy. Such a dish will replace any meat, and also diversify the daily diet.

• 500 g minced meat (any);
• 1 onion and carrots;
• 400 g of champignons;
• 200 ml sour cream;
• Vegetable oil and salt;
• 1 tsp spices of any kind.

How to cook mushroom gravy from champignons and minced meat, will show a step-by-step recipe.

1. Put the minced meat in a pan and fry until light golden brown.
2. Peel the vegetables, rinse and finely chop with a knife.
3. Add to the minced meat and fry for 15 minutes, while not forgetting to constantly stir the mass so as not to burn.
4. After pre-cleaning, boil the mushrooms for 10 minutes, put them in a colander and, after cooling and draining, cut into strips.
5. Fry separately in oil until browned and combine with minced meat.
6. Pour in the sour cream, add salt and spices, stir, reduce the heat to a minimum and simmer for 20 minutes, stirring occasionally.

Chicken and mushroom gravy with sour cream

A very tasty and satisfying dish that does not require much time to prepare and use gourmet products - chicken gravy with champignons and sour cream. For a side dish, prepare mashed potatoes or boiled potatoes.

• 1 chicken fillet;
• 1 head of onion;
• 400 g of champignons;
• 300 ml sour cream;
• Salt and ground black pepper;
• 3 art. l. butter;
• 2 tbsp. l. vegetable oil;
• 2 cloves of garlic;
• 1 st. l. chopped green parsley or dill.

Cooking chicken and mushroom gravy with sour cream according to the recipe with a step by step description.

1. Cut the fillet into small pieces and fry in vegetable oil until golden brown, add a little salt.
2. Add peeled and thinly sliced ​​onion and fry with meat for 5-7 minutes.
3. After cleaning, cut the mushrooms into cubes and add to the meat and onions.
4. Salt again to taste and pepper, add chopped garlic with a knife, mix, fry for 10 minutes.
5. Add butter, sour cream, mix, simmer over low heat for 10 minutes, stirring regularly to prevent burning.
6. Add greens, mix and can be served with a side dish.

Mushroom champignon sauce with sour cream and cinnamon: recipe with photo

The recipe for mushroom gravy from champignons with the addition of sour cream will give any dish its own unique taste and aroma.

• 500 g of champignons;
• 400 ml sour cream;
• 3 onion heads;
• According to 2 tbsp. l. chopped greens of dill and parsley;
• 70 g butter;
• a pinch of cinnamon;
• Salt and a mixture of ground peppers - to taste.

A recipe with a photo of champignon sauce with sour cream will help novice housewives figure out the process.

1. Peel the onion, cut into thin quarters and fry in a small amount of butter until soft.
2. Clean the mushrooms, wash and cut into small cubes.
3. Add butter to the onion, add the mushrooms and simmer for 10 minutes. on low fire.
4. Salt, pepper and add cinnamon, stir and continue frying for 5-7 minutes.
5. Put sour cream, mix and simmer for 10 minutes.
6. Add parsley and dill, stir and remove from heat. Gravy can be chopped with a blender, or you can leave in pieces.

Mushroom gravy with sour cream can be prepared from fresh, dried and even canned mushrooms.

Mushroom sauce with mayonnaise

For those who prefer mayonnaise, a great solution is to prepare champignon sauce with mayonnaise.

• 300 g of champignons;
• 1 st. l. flour;
• Salt and ground lemon pepper - to taste;
• 2 onion heads;
• Vegetable oil;
• 100 ml mayonnaise.

1. Peeled and washed champignons and onions chop into cubes.
2. Put in a frying pan hot with oil and fry the contents until a beautiful golden color.
3. Salt and pepper with lemon pepper, mix, add flour, mix thoroughly again.
4. Pour in mayonnaise, mix and simmer for 5-7 minutes over low heat.

Gravy with mushrooms, milk or cream for chicken and other dishes

It turns out that sauces can be prepared not only on the basis of sour cream, mayonnaise or cream. We suggest preparing a champignon gravy with the addition of milk. The taste of mushroom sauce will not deteriorate at all if you use this product. Such a fragrant and tasty dish is served with croutons as an appetizer, or meat is baked in gravy, which is saturated with an amazing aroma and becomes delicate in taste. You can serve this gravy with chicken and other dishes.

• 500 g of champignons;
• 500 ml of milk (or cream);
• 1 head of onion (preferably white);
• 2 tbsp. l. butter;
• 2 tbsp. l. vegetable oils;
• 2 tbsp. l. starch;
• 3 cloves of garlic;
• Salt and black ground pepper;
• 1 tsp mushroom seasoning.

A recipe with a photo will help you prepare mushroom gravy from champignons and milk, especially for novice housewives.

1. Dilute starch in 100 ml of warm milk (not hot) and let stand for 10 minutes.
2. Pour the remaining milk into a deep saucepan, put a peeled, but whole onion, and simmer over low heat until it softens.
3. Rinse and clean the mushrooms, pat dry with paper towels and cut into thin strips.
4. Peel the garlic, chop with a knife, heat vegetable oil in a frying pan, add butter and melt.
5. Fry mushroom straws until golden brown, then add garlic with mushroom seasoning, mix and fry for 2-3 minutes.
6. Remove the onion from the milk and discard (the onion will give the milk a special piquant flavor).
7. Introduce the mushrooms into the milk, add salt to taste, ground black pepper and cook over low heat for 10 minutes.
8. Gently pour in the milk with starch in a thin stream, while stirring regularly so that lumps do not form. If you use cream, dilute it with boiled water in a ratio of 1:2.
9. Boil 5 min. until the mass thickens, pour into gravy boats and serve with the main course.

Description

mushroom gravy it is prepared very simply and it is noteworthy that you can create it completely from any mushrooms. It does not matter if your gravy is made from fresh champignons or from dried forest mushrooms, its taste will always remain very delicate, but at the same time, the gravy will be quite satisfying. You can also make frozen mushroom gravy. 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 a truly unique and indispensable addition to many dishes.

A step-by-step recipe for mushroom sauce with a photo will tell you how you can make 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 will dilute the milky taste of the dish and make it spicier, while paprika will add sweetness.

The mushrooms chosen for the preparation of the gravy will first be fried and only then boiled in a mixture of water and milk with the addition of bouillon cubes. The deep and rich taste of mushroom gravy will allow you to serve it along with unleavened cereals and at the same time create a new, even more delicious dish.

So, without wasting any more time ranting, let's get down to making mushroom gravy!

Ingredients

• 
  (1 piece medium)
• 
  (1/2 piece)
• 
  (3 tablespoons)
• 
  (250 g)
• 
  (4 tablespoons)
• 
  (3 tablespoons)
• 
  (1.5 cups)
• 
  (1.5 cups)
• 
  (2 pcs.)
• 
  (taste)
• 
  (taste)

Cooking steps

Heat the indicated amount of olive oil in a saucepan or a small suitable saucepan. We wash the carrots, peel and rub on the largest grater. We clean the onion and chop finely enough. Fry the vegetables until soft for 5-6 minutes, stirring the ingredients constantly.



Choose mushrooms according 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 cuts to the pan to the rest of the ingredients, mix and fry for another 6-8 minutes.



After the specified time, pour the required amount of water and milk into the saucepan with mushrooms and vegetables. Bring the liquid to a boil, then add bouillon 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, beat the ingredients thoroughly until a thick homogeneous mass.



Portionwise, in a thin stream, add the prepared creamy mixture to the saucepan to the mushrooms with onions and carrots. Adjust the thickness of the 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.



The finished dish is served both hot and cold as an addition to the side dish. Mushroom sauce is ready.



Bon appetit!