By right it is considered the most universal. After all, this product is ideally combined with both creamy and tomato base. It should also be said that self-made mushroom sauce from frozen mushrooms complements meat and vegetable dishes, as well as various side dishes.

Today we will tell you how to make such a dinner in different ways. Using the presented recipes, you will be able to cook very satisfying and fragrant dishes for your family, which no one is able to refuse.

Mushroom gravy from frozen mushrooms: a step-by-step recipe

Experienced chefs know how to make a tasty and fragrant dish from simple frozen mushrooms. In order for you to master this information, we decided to present it to you right now.

So, we need:

• bulbs are not very large onions - 2 pcs.;
• tomato sauce or pasta - 2 large spoons;
• filtered drinking water - a couple of glasses;
• light wheat flour - a small spoon.

Component processing

Mushroom gravy from frozen mushrooms is no different from that made using fresh products. That is why we decided to use pre-frozen ingredients. They must be removed from the freezer and refrigerate until they are slightly thawed. Next, the mushrooms should be cut into plates. It is also required to separately chop onion bulbs into not very large cubes.

Cooking on the stove

To make mushroom gravy from frozen mushrooms as tasty and aromatic as possible, all ingredients should be fried beforehand. To do this, it is necessary to heat up in a saucepan and then put the main product to it. If the mushrooms have not completely melted, then first all the moisture should be evaporated from them, and only then vegetable fat should be added.

After partial frying, onions are required to be added to the main product. Cook both components preferably until lightly browned. At the end, the mushrooms should be flavored with spices. Also in the saucepan you need to add tomato paste and a glass of drinking water. It is recommended to stew products in this composition for ¼ hours.

When the mushrooms are fully cooked, they should again be poured with drinking water, previously mixed with toasted wheat flour. This will make your gravy thicker and more delicious.

How to properly serve a dish to the table?

As you can see, it is not difficult to make mushroom gravy with tomato paste. After its preparation, you need to put some side dish on a plate, and then completely fill it with a pre-made sauce and sprinkle with fresh herbs.

Mushroom sauce from frozen mushrooms with sour cream in a slow cooker

As mentioned above, mushroom gravy can be prepared using various ingredients. We talked about how tomato goulash is made above. If you want to cook a cream-based dish, then you will need:

• carrots and onions are not very large - 1 pc.;
• any frozen mushrooms - about 500 g;
• refined oil - about 50 ml;
• table salt and crushed pepper - use at discretion;
• fat sour cream - 3 large spoons;
• filtered drinking water - 1 glass;
• cream 40% - 110 ml.

Preparation of ingredients

Mushroom gravy from frozen mushrooms with sour cream is very tasty and high-calorie. Before cooking it, it is necessary to remove the main ingredient from the refrigerator and partially defrost it. Next, the mushrooms should be chopped. As for carrots and onions, they need to be peeled and chopped. The first ingredient - on a grater, and the second - with a sharp knife.

Cooking mushroom sauce in a slow cooker

Everyone knows how to make mushroom sauce on the stove. However, not everyone knows how to cook such a dish using a slow cooker. To do this, put the mushrooms in the bowl and turn on the baking program. After all the moisture has evaporated, refined oil should be added to the product, as well as grated carrots and chopped onions. It is recommended to fry the ingredients in the same mode for 20-22 minutes. During this time, they should be well browned.

Having carried out the described actions, spices, as well as sour cream, drinking water and cream should be laid out to the mushrooms and onions. In this composition, the ingredients must be stewed in the same mode for 10 minutes.

Properly presented to the dining table

Now you know how frozen mushroom sauce is prepared. After the dish is ready, it must be distributed on plates along with a side dish, sprinkled with fresh herbs and immediately presented to guests. Enjoy your meal!

Making lean sauce from frozen mushrooms

Mushroom gravy from frozen mushrooms (lean) turns out to be just as tasty and aromatic as a high-calorie dish with sour cream. But from such a dinner you will never get better.

So, we need:

• onion is not very large onion - 1 pc.;
• any frozen mushrooms - about 500 g;
• fresh garlic - 2 cloves;
• table salt and crushed pepper - use at discretion;
• vegetable broth - 2 cups;
• sage and thyme - a pinch each;
• soy sauce - a large spoon;
• soy milk - ½ cup;
• light wheat flour - a small spoon.

Cooking method

The principle of preparing such a dish is similar to that presented above. First you need to defrost the mushrooms, chop them and put them in a saucepan along with onions. After waiting for all the moisture to evaporate, add spices and dried herbs to the products. After 25 minutes, you need to pour in soy sauce to the mushrooms and in which wheat flour should first be dissolved. After waiting for the ingredients to boil, they must be simmered over low heat for about 5 minutes. Next, you need to add grated garlic cloves to the gravy and mix everything well.

After removing the pan from the heat, its contents must be kept under the lid for ¼ hour. During this time, the gravy will absorb the flavors of the garlic and become more delicious.

It is recommended to serve the finished dish to the dinner table along with some side dish (for example, pasta, buckwheat porridge, spaghetti, mashed potatoes, etc.), fresh herbs and a slice of bread.

One of my favorite sauces is mushroom sauce. Add variety to your daily menu by serving mushroom gravy with mashed potatoes, pasta or cereals. This gravy will make any side dish more tasty and appetizing. You can also cook mushroom gravy in fasting, as this is a lean dish.

Ingredients:

• 500-600 gr. mushrooms - raw, frozen or canned pasteurized (champignons, oyster mushrooms, porcini mushrooms, boletus, Polish - of your choice)
• 1 large onion
• 1 small carrot
• 2-3 tbsp. l. flour
• vegetable oil (sunflower)
• ground black pepper
• black peppercorns
• Bay leaf
• tomato paste or sauce
• additional spices, herbs optional

Cooking:

1. If necessary, clean the mushrooms. Mine, cut into medium-sized cubes, as for "".
2. We clean the carrots and onions, also wash them. Three carrots on a coarse grater, cut the onion into small pieces.
3. Pour the mushrooms into a deep frying pan with heated vegetable oil, salt and fry over low heat for 10 minutes.
   
4. At this time, in a small deep bowl (preferably unenamelled), fry the flour in hot vegetable oil.
   
5. Fill with water and grind until smooth.
   
6. Add onions and carrots to the mushrooms and fry for 5 minutes, stirring occasionally.
   
7. Pour the sauce from fried flour, poured with boiling water, into a pan with mushrooms, filtering through a metal sieve (this is desirable to achieve greater uniformity, but not necessary). Add boiling water so that the gravy covers the mushrooms well, mix. The amount of water to add depends on how thick the gravy you want to make.
   
8. Add tomato paste (2 tablespoons) or sauce to the gravy, stir. The amount of pasta or sauce is determined by the color of the gravy - it should be reddish-orange or reddish-brown.
   
9. We try the gravy, add salt and ground black pepper to taste, spices as desired. We put peppercorns and bay leaf. We mix. Let the sauce simmer over low heat for 5-7 minutes. In the finished mushroom gravy, as in

Vegetable casseroles, pasta, mashed potatoes, cereals or meat steaks can become tastier and juicier when they are complemented by mushroom gravy. We offer you a lean option for preparing champignon gravy, which can always be changed depending on your taste preferences and capabilities.

We will cook the mushroom gravy on the water. You can replace it with chicken broth if you like. Some recipes add cream or milk to add a milky note. As a thickener for a more delicate texture, we use flour, which is fried in a pan along with mushrooms.

As for the mushrooms, the choice is yours, which ones you want to use for gravy. We use champignons because they are available all year round and are safe for health. In addition, they do not need to be cooked for a long time, and this facilitates the process of creating a dish.

Taste Info Second: Mushrooms

Ingredients

• champignons or other mushrooms - 300 g;
• water - 1.5-2 tbsp.;
• carrots - 1 pc.;
• onion - 1 pc.;
• flour - 2 tablespoons;
• pepper, salt;
• seasoning for mushroom dishes - optional;
• vegetable oil.

How to cook champignon mushroom sauce

Pour vegetable oil into a saucepan or frying pan. Add chopped onion and grated or finely chopped carrots. Saute until golden brown.

Cut the champignons and send them to the frying pan for sautéing.

Season with salt and pepper. Saute for 5-7 minutes until almost all of the liquid has evaporated. At this stage, you can add seasoning for mushroom dishes, as well as sour cream or cream.

Add flour and stir.

Fry mushrooms with flour for about 2 minutes.

Pour in 1.5-2 cups of hot water. Take the amount of liquid at your discretion. Thoroughly mix the contents of the pan so that there are no lumps. Simmer covered for 5-7 minutes.

Remove from heat and serve mushroom sauce hot.

On a note

• Gravy can be prepared from forest dried mushrooms. To do this, fill them with water and leave for 1.5-2 hours. Then boil the mushrooms for about 1 hour. Drain the mushroom broth into a separate bowl. Prepare sautéed onions and carrots. Mix it with mushrooms, season with salt and pepper. Fry for a few minutes. Add flour and mushroom broth. Simmer for about 15 minutes covered.
• To prepare frozen mushroom gravy, defrost the product, rinse and then let the water drain. Put in a heated pan with vegetable oil. Fry until liquid evaporates. Then add onions and carrots. Fry for a few minutes until golden brown. Then you can add spices, flour and water. Simmer approximately 10 minutes.
• To prepare gravy from fresh wild mushrooms, first sort the product. Then rinse thoroughly and clean. Boil for an hour in salted water. Let the liquid drain. Fry in vegetable oil with onions and carrots. Add flour and broth in which mushrooms were boiled. Season with salt and pepper. Simmer covered for 15-20 minutes.
• As for oyster mushrooms, you can cook this dish from them according to the same principle as from champignons. The only difference will be the frying time of the mushrooms - it will increase. In this case, it is better to add onions with carrots after the oyster mushrooms are fried.
• Fenugreek herb will help enhance the taste of mushrooms, in particular champignons. It is added to the pan during stewing, and thrown away at the end of cooking.
• Prepare the gravy at one time just before serving so that it does not lose its ideal taste. If you had to leave it, place it in a glass container with a lid. Store in the refrigerator for 1-2 days. Warm up before use.
• So that the mushroom gravy does not become covered with a film when cooling, it can be kept in a water bath for some time before serving.
• Do not add a lot of spices to mushroom dishes, so as not to interrupt the taste and aroma of mushrooms.

Mushroom gravy is one of the simplest, but at the same time popular dishes. This dish goes well with both fish and meat, as well as vegetables, cereals or pasta. An important fact remains that the gravy is prepared easily and the simplest ingredients are needed for this. By the way, what we have long called gravy, in many countries is referred to as nothing more than ordinary sauce. The names of these two dishes are different, but the essence is the same - both are designed to make any dish dozens of times tastier, more satisfying and more aromatic.

The basis of mushroom gravy, of course, is mushrooms.. They can be completely different, including oyster mushrooms and champignons available all year round, frozen and dried mushrooms. Mushroom gravy is usually made with mushroom, vegetable or chicken broth, cream, sour cream, milk, or plain water. Sour cream makes the taste of the dish more intense, with a pleasant sourness; cream gives the gravy a slightly sweet taste and makes it more airy. If you use both sour cream and cream in the gravy at the same time, then the taste of the dish will become sweet and sour. Vegetable broths and water are used for lean gravies. In addition, all kinds of products can be added to irrigation: flour, butter or vegetable oil, cheese, onions, eggs, garlic, horseradish, tomato paste, tomatoes, carrots, greens.

Spices and seasonings with a rich taste are very rarely put in mushroom dishes, so as not to interrupt the special mushroom flavor. In such dishes, mushrooms play the main role, and all other ingredients are designed only to complement and shade their taste, and to do this easily and unobtrusively.

Secrets to making the perfect mushroom gravy

Mushroom gravy will be a great addition to many dishes. It is very tasty with potato dishes, baked or fried meat, stewed vegetables, steam cutlets. Gravy is good to serve with pasta, cabbage rolls, cauliflower, with it the most simple and tasteless dishes become gourmet dishes. If you are making it for the first time, pay attention to the useful secrets of experienced chefs who know how to cook delicious mushroom sauce:

Secret number 1. To make the gravy thick, flour is added to it, which is pre-fried in butter until a creamy shade appears. This toasted flour gives the gravy a nice nutty flavor rather than the pastey taste of raw flour.

Secret number 2. Do not buy dried mushrooms from the market. In this form, it is impossible to recognize either the mushrooms themselves or their quality. It is better to purchase such products in a trusted store.

Secret number 3. A saucepan or heavy-bottomed saucepan is best for making gravy. Such dishes will not allow food to burn and at the same time create ideal conditions for stewing dishes.

Secret number 4. Gravy can be served directly with a side dish, such as potatoes, or poured into special bowls and gravy boats.

Secret number 5. If you use champignons, then take a few dried mushrooms, grind in a mortar or coffee grinder to a state of flour and add to the gravy. Dried mushrooms will enrich the taste of the dish with their aroma.

Secret number 6. If you choose fresh forest mushrooms for making gravy, then rinse and boil them first, then chop and fry until cooked. Wild mushrooms should not be consumed without prior cooking.

Secret number 7. The cream should be slightly heated before being added to the gravy so that it does not curdle from the high temperature.

Mushroom sauce is perfect for pasta, potatoes, buckwheat porridge or crumbly rice. Instead of frozen mushrooms, you can use fresh ones, such as champignons or oyster mushrooms. The sauce will get a richer taste if you add a little chopped greens at the end of cooking.

Ingredients:

• frozen mushrooms - 500 g;
• onion - 1 pc.;
• flour - 2 tablespoons;
• carrots - 1 pc.;
• tomato paste - 1 tbsp;
• water - 250 ml;
• vegetable oil - for frying;
• pepper, salt.

Cooking method:

1. We take out the mushrooms from the freezer, leave to thaw.
2. Then the mushrooms are fried in oil until the moisture evaporates.
3. Peel carrots, onions, finely chop.
4. Mix vegetables with mushrooms, simmer for 10 minutes.
5. In a separate pan, fry the flour in butter until creamy.
6. Pour water into the flour, mix well until a homogeneous consistency, bring to a boil, combine with mushrooms and vegetables.
7. Season the sauce to taste with salt, pepper, add tomato paste, mix. We cook to the required density and serve with vegetable dishes or cereals.

Interesting from the network

This mushroom sauce is a godsend for many dishes. Thick, satisfying, with a pleasant garlic note, it will be an excellent addition to meat dishes, boiled potatoes, pasta, various cutlets and stewed vegetables. If you do not have dried mushrooms, you can use frozen or buy regular mushrooms.

Ingredients:

• dried mushrooms - 100 g;
• flour - 2 tablespoons;
• mushroom broth - 500 ml;
• butter - 2 tablespoons;
• sour cream - 100 ml;
• onion - 1 pc.;
• carrots - 1 pc.;
• salt pepper;
• garlic - 2 cloves.

Cooking method:

1. Wash the mushrooms thoroughly, put them in a saucepan, fill with water (about a liter), leave for 6 hours.
2. Then boil the mushrooms (in the same water) until tender.
3. We take out the mushrooms from the broth (leave the liquid), cut into small pieces.
4. Melt the butter in a frying pan, add flour, mix well, fry until a pleasant golden color.
5. Pour in the broth, cook the mass over low heat for 15 minutes.
6. In a separate pan, fry grated carrots and finely chopped onions until soft, add chopped garlic.
7. We shift the vegetables to the mushroom sauce, add sour cream, salt, pepper. Bring the mass to a boil and boil to the desired density.
8. We leave the finished sauce on the stove for 15 minutes, then serve with the main dishes.

Such gravy can be both an independent dish and the basis for the preparation of other dishes, for example, julienne. Suitable for almost any chicken, meat, fish and vegetable dishes. If dried mushrooms are not at hand, use more affordable champignons or oyster mushrooms. Cream can be replaced with milk or sour cream, in the latter case flour can be excluded from the recipe.

Ingredients:

• dried mushrooms - 100 g;
• cream - 150 ml;
• onions - 2 pcs.;
• flour - 2 tablespoons;
• butter - 2 tablespoons;
• salt, pepper, nutmeg.

Cooking method:

1. We wash the mushrooms, fill them with water, leave to soak for several hours.
2. Then boil the mushrooms in a large amount of water, remove from the liquid, cool, cut into pieces.
3. Peel the onion, cut into cubes, fry in warmed butter until transparent and a characteristic onion smell appears.
4. Add chopped mushrooms to the onion, mix, fry for several minutes.
5. Add flour, mix, pour in cream, season with salt, pepper, nutmeg. Bring the gravy to a boil. If the consistency is too liquid, then cook for a few more minutes so that the excess moisture evaporates. In this case, do not cover the pan with a lid.
6. Serve with any side dish or as an addition to meat, fish or vegetable dishes.

Now you know how to cook mushroom sauce according to the recipe with a photo. Enjoy your meal!

Fragrant and very appetizing mushroom gravy can act as an independent dish, a component of baking fillings or served with a variety of side dishes. In addition, such a versatile dish is healthy and low in calories.

In the vegetable department of the supermarket there is always a package of champignon mushrooms, having bought it, you can easily prepare a very fragrant gravy for any side dish.

To complete the recipe you will need:

• 400 g of champignons;
• head of white onion;
• carrot;
• parsnip;
• 600 ml of water;
• 50 g flour;
• 50 ml sour cream;
• a little sunflower oil, greens;
• salt and seasonings.

Cooking method:

1. Carrots and parsnips are cut into cubes.
2. The pan is filled with water with a volume of 300 ml, where, after boiling, salt, root crops and parsnips are sent.
3. The onion is crushed and placed in a frying pan.
4. After the onion has become soft, pieces of mushrooms are laid out in the pan.
5. When the liquid from the mushrooms evaporates, the fried and salted mixture is sent to the broth.
6. Flour, sour cream, spices and chopped greens are diluted in the remaining water, after which everything is whipped and poured into a boiling broth with mushrooms.
7. 3 minutes after boiling, the gravy is ready. https://www.youtube.com/watch?v=_z4PmwjMslw

From frozen mushrooms

To give the taste of mushroom sauce richness and piquancy, it is recommended to use:

• ½ kg of mushrooms;
• 2 packs of processed cheese;
• 200 ml sour cream;
• carrot;
• bulb;
• ½ cup sunflower oil;
• 2 garlic cloves;
• salt and pepper.

In preparation:

1. The onion is chopped, and the carrots and curds are rubbed on a grater.
2. The garlic is crushing.
3. Cheese mass and garlic gruel are mixed.
4. Onions and carrots are fried in a pan, to which, after acquiring golden onion slices, pre-thawed and chopped mushrooms are sent.
5. When the moisture from the mushrooms evaporates, the contents of the pan are seasoned with cheese-garlic mixture and sour cream.
6. The gravy is salted, peppered and stewed for 10 minutes.

With sour cream sauce

Mushroom gravy with sour cream sauce is an excellent dish for dieters, which does not contain meat ingredients, but has a bright taste.

For cooking you need:

• 300 g mushrooms;
• 2 eggs;
• 100 ml mushroom broth;
• 20 g flour;
• a piece of butter;
• 3 ml lemon juice;
• salt and spices.

Stages of creation:

1. Mushrooms are cut into several pieces, which are fried until golden brown in butter.
2. Flour is fried in a dry frying pan to a caramel color, after which it is gradually poured with mushroom var with constant stirring, which eliminates the possibility of lumps.
3. Mushrooms are poured with flour broth and stewed for 2 - 3 minutes.
4. The yolks are separated from the proteins and mixed with sour cream and lemon juice using a blender.
5. The contents of the pan are poured with sauce and warmed up for 5 minutes.

How to make gravy from dried mushrooms

Dried mushroom gravy is always out of season. And if wild mushrooms are dried, then the aroma of such a dish will be truly delicious.

A thick and fragrant sauce can be prepared from:

• 100 g dried mushrooms;
• 2 bulbs;
• 15 g flour;
• a piece of butter;
• 50 ml sour cream;
• salt and pepper.

In progress:

1. Dried mushrooms are laid out in a bowl, where they are filled with water and soaked for about 3 hours.
2. The soaked products are transferred to a saucepan, ½ liter of water is poured and boiled for 25 minutes, after which they are removed from the broth.
3. The cooled gifts of the forest are cut into cubes.
4. The onion is chopped and fried with salt and spices until golden brown in butter.
5. Mushrooms are sent to it, and after 5 minutes flour is poured.
6. After 2 minutes, the base of the gravy is poured with broth with sour cream diluted in it.
7. The gravy is stewed after boiling for 5 minutes.

Step by step pasta recipe

Versatile mushroom and sour cream gravy is the perfect complement to pasta side dishes.

To bring the recipe to life, you should have at hand:

• 100 g mushrooms;
• bulb;
• 15 g flour;
• 250 ml sour cream;
• sunflower oil;
• salt and spices.

Gravy is prepared according to the following scheme:

1. From the washed and dried mushrooms, small slices are prepared, which are browned in a pan.
2. The onion is cut into small pieces, which are sent to the mushrooms when they release the liquid.
3. After the onion has acquired transparency, salt, spices and flour are poured into the pan.
4. After 2 minutes, the mushroom mass is poured with sour cream and continues to stew for 5 minutes under the lid. https://www.youtube.com/watch?v=Tl9a5VtE23Q&t=47s

Unusual "Bechamel" with mushrooms

Fans of gourmet French cuisine will appreciate this recipe, for the execution of which you need:

• 300 g of champignons;
• a piece of butter;
• bulb;
• 70 g flour;
• 500 - 600 ml of milk;
• salt, spices and herbs.

Step by step cooking instructions:

1. Mushrooms are well washed, cut into strips and laid out in a pan with butter, where they are fried until tender.
2. The onion is chopped and 5 minutes before the mushrooms are ready, it is added to them.
3. The onion-mushroom mass is salted and peppered.
4. Flour is poured, then everything is thoroughly mixed so that lumps do not form.
5. After kneading, the contents of the pan are poured with milk.
6. Chopped dill is also added to the sauce if desired.
7. The gravy is stewed to the consistency necessary for the cook for about 15 - 25 minutes. https://www.youtube.com/watch?v=4I1K67hED08

Creamy flavor

Cream gives the gravy tenderness and nutrition.

An excellent version of mushroom sauce is prepared from:

• 150 g fresh mushrooms;
• 200 ml cream;
• a piece of butter;
• bulbs;
• 20 g of cheese;
• heads of garlic;
• 15 ml lemon juice;
• a small amount of salt, spices and nutmeg.

To prepare gravy, follow these simple steps:

1. Mushrooms are washed, rubbed and cut into slices.
2. The garlic is crushed with a knife.
3. The onion is chopped and sautéed in butter until transparent, after which mushroom plates are added to it.
4. As soon as the contents of the pan are browned, the onion-mushroom mass is poured with cream.
5. After boiling, the sauce is salted, crushed with nutmeg and Italian herbs, which give the composition a rich aroma.
6. Stew the gravy over low heat for about 15 - 20 minutes until thickened.
7. In the finale, cheese is rubbed, with which the sauce is generously crushed.
8. The gravy is quickly mixed and immediately removed from the stove until the cheese has had time to completely disperse.https://www.youtube.com/watch?v=yz3DfSCEtRY

Lean mushroom gravy

This is an interesting version of the gravy, for the preparation of which it is enough to have:

• 350 g mushrooms;
• 2 garlic cloves;
• 20 g of potato starch;
• 20 ml sunflower oil;
• carrot;
• bulb;
• salt and spices.

The preparation method consists in performing the following steps:

1. Mushrooms are divided into parts, which are boiled for 5 minutes, and then removed from boiling water.
2. Starch is diluted in 150 ml of broth after it has cooled.
3. Onions and carrots are chopped and then sautéed until tender.
4. 5 minutes before the end of frying vegetables, mushrooms are laid out in the pan.
5. The gravy is salted, seasoned, seasoned with garlic gruel and poured with broth.
6. After 5 minutes of simmering, the gravy is ready.https://www.youtube.com/watch?v=DVtM2PR5m70

Mushroom sauce is a great addition to a variety of dishes. A deliciously tasty composition that allows you to diversify the menu, gives traditional dishes a rich taste and unsurpassed aroma.