Cooking sauce is currently popular, because such a dish is hearty, aromatic and tasty. Dressing from dried mushrooms, which are more satisfying and healthy, comes out especially nutritious and tender. Mushroom sauce from dried mushrooms turns out to be doubly tasty and appetizing, so it is customary to serve it on the holiday table as a hot snack.

Recipe Description

Mushroom sauce is prepared from dried mushrooms from any main ingredient. However, the most delicious gravy is obtained if it is made from:

• cep;
• oyster mushroom;
• champignons;
• chanterelles;
• honey mushrooms;
• saffron mushrooms.

Traditionally, this recipe is made with the addition of tomatoes, cream, milk, butter, herbs and cream cheese. You can also add onions or garlic to the sauce with dried mushrooms, which will give an excellent taste, aroma and tenderness to the dish.

Important: this recipe is rich in nutrients and trace elements needed by the body for normal functioning. Although mushrooms are not the most useful product, they contain:

• zinc;
• magnesium;
• potassium;
• iron.

It is worth noting that mushroom sauce from dried mushrooms is much tastier, aromatic and nutritious than prepared from a fresh or salty product. This is due to the fact that dried mushrooms acquire a special taste and density, as a result of which the gravy becomes saturated and tastes good.

• potatoes or mashed potatoes;
• pasta
• fried or boiled meat;
• fried fish;
• buckwheat;
• rice
• unsweetened cereals;
• stewed vegetables.

In any case, the mushroom sauce from dried mushrooms will turn out to be pleasant in taste and will perfectly decorate the side dish.

It is important to note that each recipe for this dish contains a certain set of ingredients, so you need to carefully study it before choosing a sauce. In this case, the mushroom dressing will turn out to be tender and nutritious, and lovers of homemade food will also like it.

Attention: dried mushroom sauce is a diet dish that is served to the table when dieting or eating healthy. Refueling will be especially useful if you add milk and greens to it.

To make the dish tasty and healthy, following the cooking steps, you need to follow some tips with which you can make mushroom sauce with a bang.

1. Before cooking, pour dried mushrooms with warm water so that they get wet. In this case, they cook faster and get soft.
2. When cooking, it is recommended to use a minimum of spices, because they will spoil the taste of mushrooms and milk sauce.
3. You need to cook the gravy in a pan with a thick bottom so that the main ingredient can best be swept. Or the dish is made in a cauldron.
4. The garlic added to the sauce will give it a good aroma and taste. But taking it does not cost much so that the product does not interrupt the main taste.
5. Greasy gravy does not need to be done, so the ingredients should be fried in butter, not vegetable or margarine. It is advisable to use natural and slightly sweet butter.
6. The most delicious dressing will come from porcini mushrooms, because they are fragrant, nutritious and nourishing.

If you follow the recipe correctly, it will turn out so tasty that you can’t even say that the dish was prepared at home.

How to make the sauce

This recipe is considered the easiest and easiest. Important: it requires minimal costs, so you can cook it often.

Essential Ingredients:

• 50 grams of dried porcini mushrooms,
• 200 ml of water
• 250 ml of milk (preferably using a minimum fat content),
• 30 grams of flour
• a piece of butter
• a pinch of salt and pepper,
• a handful of nutmeg.

Walnut must be put in the recipe so that it gives the gravy a refined taste and aroma.

How sometimes you want something unusual, spicy, tasty. The legs are carried to the kitchen, to the refrigerator, but there is nothing unusual there: cereals, soups, borscht, sliced \u200b\u200b- all wrong, the soul did not calm down. But any fresh dish can be varied, supplemented, changed with a delicious seasoning, dressing or sauce. Here, the restless appetite will immediately subside, and if you make mushroom sauce from dried mushrooms, then this dressing will forever become an indisputable favorite of home cooking.

Dried mushrooms ... in the pantry of many housewives, pickles, jams are stored, but there is no such delicacy, and I really want to try an unusual recipe. Shelves of stores will help to deal with this problem, the benefit of the range is, and the price allows. People who are collecting, storing the gifts of the forest will undoubtedly find in the pantry stocks of dried mushrooms, because such a product is ideal for many dishes.

White mushroom is considered to be the most delicious. Real culinary masterpieces are made from it, and the aroma exuded by it immediately immerses a person in the unforgettable atmosphere of the forest. This fungus will change for the better the taste of any treat. From ancient times in Russia porridge with mushrooms was the main dish, especially during fasting. Mushroom sauce or mushroom sauce was a daily meal, and modern housewives learned how to make improved versions of these dishes. So, we prepare the sauce from dried porcini mushrooms:

1. Pour mushrooms with boiled, purified, slightly salted water, leave to swell for 3 hours.
2. Without draining the liquid, cook the product for about 1 hour.
3. Add spices, salt, pepper, nutmeg to the broth. Many neglect this amazing spice, and it’s done in vain: it is nutmeg that helps preserve and strengthen the mushroom aroma, taste, color.
4. Grind everything to a puree state with a blender.
5. In a deep frying pan, fry half a faceted glass of flour until golden brown, gradually spread sour cream, butter, salt. It should be a sticky mass.
6. Combine the resulting sauces, simmer for several minutes over low heat.
7. Serve the sauce with parsley, dill, basil.

Porcini mushrooms are almost impossible to spoil while cooking, of course, there are exceptions in the form of tightly burnt dressing. These forest products can be prepared with sour cream sauce or cream:

• mushrooms are soaked, boiled, chopped;
• flour is also fried until light, butter, spices are added;
• in the obtained flour sauce put a few tablespoons of fat sour cream, cook until thickened;
• mandatory attribute - bay leaf, its aroma should be unobtrusively present in the sauce, garlic, nutmeg, salt;
• combine the resulting frying, cook for 10 - 13 minutes.

Exactly this recipe for cream sauce: instead of sour cream add fat cream, simmer for a while, be sure to stir the sauce with a wooden spoon.

Mushrooms with cheese

If ceps are still impossible to find - there are such situations - you can use what is. Champignons are excellent versatile mushrooms. All year round they are on store shelves, as they are grown in greenhouse conditions. Accordingly, they can also be dried in the oven, microwave, just on a string, by hanging a fragrant garland on a window or balcony. , especially from champignons, cook very quickly:

• pour mushrooms with boiled water, leave them to rest for a while, gain strength;
• fry several heads of onions with dried dill, salt, pepper;
• heat the wok, add champignon and water there, evaporate for a while (the liquid should not all evaporate), add onion there, fry for several minutes;
• add flour, oil, sour cream to the resulting dressing, mix everything quickly, simmer for a while, the sauce should become viscous;
• grind the cooked mass with a blender, put a few teaspoons of butter to put on fire;
• the final chord is a handful of grated Dutch cheese. It must necessarily dissolve in a thick mushroom mousse, giving it a creamy, delicate aftertaste.

The preparation of this dish will take about an hour of precious time, however, such a recipe will surely be appreciated by guests, relatives, relatives. Mushroom sauce of dried mushrooms served with herbs, garlic, a drop of lemon juice.

Meat and wine

The recipe for Italian sauce, or mushroom with wine, will delight gourmets with its exquisite, unique taste. Cooking step by step:

• concentrated chicken broth pour dry mushrooms;
• having stood 2 - 3 hours, boil them in this liquid, half the moisture should mate, in return we get a magnificent chicken and mushroom broth;
• if desired, fry the onion by attaching it to the main dressing;
• the resulting mix languish over the fire, pouring half a glass of red wine;
• cook the Bechamel sauce, combine with the main dressing, add a little butter, spices, cook for a while until thickened;

It is better to serve meat sauce without chopping the mass to a puree state: slices of mushrooms should be felt in the main dish, but tastes are different. Wine in this recipe gives a small, however, pleasant note of bitterness, spice. Chicken broth will give dressing tenderness. In a word, you get an unforgettable bouquet of tastes and aromas.

Making simple sauce requires basic products and a little patience, because real masterpieces need to be worked on, but the result will exceed all expectations.

Homemade dried mushroom sauce with milk. Mushroom sauce is prepared on the basis of Bechamel sauce, boiled mushrooms are chopped and combined with milk sauce. It turns out a great sauce for the main dishes of potatoes, pasta, vegetables and cereals. If you are a fan of vegetarian cuisine, then mushroom sauce can be your indispensable tool. And during the fasting period, mushrooms become just a lifesaver. The taste and color of mushroom sauce directly depends on the added mushrooms, if these are porcini mushrooms, then the sauce turns out to be light in color. In this recipe, the sauce consists mainly of dried honey mushrooms with a small addition of raincoat powder, therefore the color of the sauce is darker.

Essential Ingredients:

250 ml water;

250 ml milk (warm);

30 g flour;

40 g butter;

Salt and black pepper to taste.

How to cook:

To prepare this sauce, any dried mushrooms are suitable. I took some dried honey mushrooms and dry raincoat powder. Before starting cooking mushrooms need to be soaked for a couple of hours with warm water.

Add raincoat powder to honey mushrooms and mix.

Then boil the mushrooms in the same water until they become soft. It took me about an hour. Boil mushrooms over low heat, with the lid closed. The remaining cooking water will also go to the sauce. If your water starts to evaporate too early, you can add a little.

Transfer the prepared mushrooms to a blender or mixer and chop to a pulp state. Set aside.

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

Place this mixture on the stove and heat. Stir the ingredients until smooth. The mass should be a very thick cream color.

Put mushroom gruel in this mass and mix well.

Add the warmed milk and beat the sauce well until smooth.

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

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

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

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

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

Mushroom sauce with cream of dried mushrooms

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

Ingredients:

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

Cooking method:

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

Lean mushroom sauce from frozen mushrooms

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

Ingredients:

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

Cooking method:

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

Mushroom sauce with dried mushroom sour cream

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

Ingredients:

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

Cooking method:

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

Now you know how to cook mushroom sauce. Bon Appetit!

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

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