Porcini mushrooms are probably the most fragrant, so soup, sauces, and other dishes with them turn out just great, the aroma cannot be described in words. Oddly enough, for soups, sauces, stews, it is better to take dried mushrooms. And if you have fresh or frozen ones, then it is better to fry them - with potatoes and onions it will turn out very tasty. Do not forget that when using wild mushrooms, even those collected in ecologically clean areas, boil them in salted water for 30 minutes, after which you can stew or fry.

Ingredients

• 1 handful dried porcini mushrooms
• 1 large onion
• 30 g butter
• 2 pinches of salt
• 100 ml sour cream
• 150 ml mushroom broth
• 1.5 st. l. flour
• 1/5 tsp ground black pepper
• fresh dill

Cooking

1. Pour dried mushrooms with warm or hot water. They should have a pleasant but specific smell, and there should be no rot spots or damage on the surface. After 15 minutes, drain the water from the mushrooms, then boil them in salted water for an hour. Do not pour out the broth.

2. Peel and finely chop the onion.

3. Melt the butter in a frying pan and put onions and wait until it acquires a caramel hue. You need to sauté the vegetable over low heat, stirring occasionally.

4. Cool the boiled porcini mushrooms and chop finely.

5. Transfer the chopped mushrooms to the onion in the pan and fry everything together for a couple more minutes.

6. Add sour cream and mix, simmer for a couple more minutes over low heat.

7. Add 100-150 ml of mushroom or any other broth to the pan, you can even use plain water. Add ground black pepper, nutmeg (optional) and simmer for 5 minutes, stirring occasionally.

Mushrooms occupy a leading place in today's cooking. They are rich in vitamins and minerals, quite satisfying, combined with many foods. Features of edible specimens are an unforgettable aroma and bright taste.

Mushroom sauce made from dried mushrooms is very popular as an addition to many dishes, which cooks very quickly.

Features of the use of the sauce

Dried mushroom mushroom sauce goes well with any side dish, such as potatoes, homemade pasta, buckwheat, rice. In addition, this sauce goes well with meat and fish dishes.

With the help of dried mushroom sauce, you can diversify daily dishes, give them originality and make them more appetizing and festive. The sauce perfectly retains both its taste and useful properties.

White mushrooms are edible and have a very aromatic and unique taste. Soups, sauces, salads and many other dishes made from this ingredient are simply unforgettable for gourmets.

Best Recipes

For the preparation of sauces and soups, it is best to use dried mushrooms. Many chefs are wondering how to make mushroom sauce from dried mushrooms. Frozen and fresh gifts of the forest are more expedient to be subjected to heat treatment. They go well fried with potatoes and onions.

A feature of the preparation of such a dish is that the mushrooms must first be boiled for 35-45 minutes in water with the addition of salt.

Recipes for fried mushrooms

Cooking today has a huge selection of recipes for making sauces from dried porcini mushrooms.

Novice housewives are wondering how to make dried mushroom sauce so that everything turns out tasty, satisfying and fast.

It is from the dry gifts of the forest that dishes come out very satisfying and fragrant.

Mushroom sauce with sour cream

The recipe is pretty simple. The amount of sauce is designed for approximately five servings. Average cooking time is 1 hour. The calorie content of the dish is 554 kcal.

To prepare this dish you will need:

Pour dried mushrooms with water at room temperature, let stand for 20 minutes, then drain the water.

Boil the mushrooms in fresh salted water for 20 minutes. Then strain the mushrooms, set aside the broth. On a low heat, fry the onion in butter in a pan until transparent.

Finely chop the boiled mushrooms, mix with onions and simmer for five minutes in a well-heated pan. Add sour cream and continue to fry for a few minutes over low heat. Pour 120-170 ml of broth into the pan, add black pepper, fry all the ingredients for 7-9 minutes over low heat.

Then add flour, simmer everything for seven minutes.

Mushroom sauce from dried mushrooms with sour cream must be cooled to room temperature.

Shish kebab recipes from champignon mushrooms

Then mix thoroughly with a spoon, at the end you need to grind the resulting mass with a blender.

Transfer the resulting dish to a gravy boat, add chopped greens.

White mushroom sauce with cream

Many will love this recipe.

For cooking, you need to take:

Rinse the mushrooms under running water, pour in purified water, set aside the soaked mushrooms in a dark place for 3.5-4.5 hours.

Then boil for an hour over low heat, drain the water, cut the boiled mushrooms as finely as possible. Combine the resulting ingredients with chopped onion, fry in sunflower oil until tender.

Melt the spread or margarine, gradually stir in the sifted wheat flour, fry everything thoroughly until golden brown. Gradually pour in the cream in a thin stream. In the resulting mass, add porcini mushrooms with onions, mix everything.

The last stage of preparation is the addition of herbs, crushed garlic and salt.

There is a separate section in cooking for sauces. They are used as a liquid seasoning or as an addition to main dishes, especially in order to give them a unique taste and aroma. Sauces contain in their composition a fairly large amount of extractive substances that stimulate appetite, as well as improve the digestibility of food by the body.

Among the variety of prepared sauces, mushroom sauces are especially popular. After all, they exude a unique aroma and have a delicate taste. Sauce made from mushrooms goes well with potatoes, pasta, cereals.

It is able to emphasize the natural taste of meat and bring a slight touch of piquancy into it. These types of liquid seasoning are prepared, both from fresh and dried mushrooms. Moreover, from the latter, it turns out to be especially fragrant.

In addition, dried mushrooms, unlike fresh ones, are stored for a rather long period and do not cause any trouble. In order to please your family with fragrant mushroom sauces all year round, all you need is to stock up on dried "noble" mushrooms (boletus, boletus, porcini, boletus) in the fall.

By the way, the most delicious and fragrant sauce is obtained from dried porcini mushrooms, so they are considered the most valuable.

simple recipe

How to prepare mushroom sauce from dried mushrooms:

1. To prepare the sauce from dried mushrooms, they must first be washed and soaked for 4 hours in cold water. Then, after the specified time, the mushrooms are boiled for 1 hour in the same water in which they were soaked. Salt should not be added during the cooking process;
2. Already boiled mushrooms should be finely chopped, and the broth should be filtered. Measure the required 600 ml, and the rest can be frozen;
3. Fry the flour first in a dry frying pan (stirring constantly), and then with the addition of butter. When the flour acquires a beautiful light brown hue, concentrated mushroom broth is poured into it and boiled with constant stirring for 13-15 minutes;
4. Meanwhile, in a separate pan, fry finely chopped onions and boiled mushrooms;
5. Enter the fried mushrooms with onions in a boiling sauce, add a little salt and a pinch of white ground pepper. Boil for another 1-2 minutes and remove from heat;
6. Transfer the fragrant sauce to a special vessel and serve as an addition to potato dishes (mashed potatoes, potato pancakes, casserole).

Dried porcini mushroom sauce with cream

Ingredients:

• dried mushrooms (any) - 100 g;
• cream - 500 ml;
• white onion - 2 heads;
• creamy spread - 50 g;
• flour - 25 g;
• salt;
• garlic cloves - 2 pcs.;
• parsley - 2 branches.

Cooking time: 5 hours

Energy value per 100 g: 85 kcal.

Step by step description:

Aromatic dressing recipe with sour cream

Components:

• dried mushrooms - 90 g;
• sour cream - 200 g;
• Bulgarian onion - 2 pcs.;
• flour - 40 g;
• drinking water - 1 l;
• creamy spread - 50 g;
• table salt;
• garlic pepper;
• mixture "Provencal herbs" - 2 g.

Cooking time: 7 hours

Number of kcal per 100 g: 84.

How to cook mushroom sauce from dried mushrooms with sour cream:

1. Rinse dry mushrooms several times, and then fill with cold drinking water and leave for 5 hours. This time will be enough for them to "recover". If you don’t have mushrooms in stock, nothing. To prepare this sauce, any forest mushrooms are suitable;
2. Put the pan with the "restored" mushrooms on the fire and bring to a boil. Then reduce the heat to a minimum and boil them for 1.5 hours;
3. Remove the boiled mushrooms from the broth and chop finely;
4. Finely chop the peeled onions, combine with mushrooms and fry for 3-5 minutes;
5. Melt the spread in a saucepan, stir it with flour and fry until golden brown. Then pour concentrated mushroom broth into them, mix thoroughly, add mushrooms with onions and chopped dill;
6. After 5-7 minutes, add sour cream, salt and garlic pepper to the thickened sauce. Wait 2-3 minutes and remove the saucepan from the heat.

Recipe for mushroom sauce made from dried mushrooms, milk and herbs

Cooking Ingredients:

• dry mushrooms - 60 g;
• processed cheese - 200 g;
• whole milk - 150 ml;
• onion - 1 pc.;
• wine "Sherry" - 50 ml;
• fresh herbs (dill, parsley) - 10 g;
• sea ​​salt.

Cooking time: 4 hours

Nutritional value per 100 g: 82 kcal.

Preparation of mushroom sauce:

1. Pour the washed dry mushrooms with purified cold water and leave for 3 hours to “restore”;
2. After 3 hours, put the container with them on the stove and boil for 40-45 minutes;
3. Remove mushrooms from broth and chop finely. Then chop the onion. Cut melted cheese into cubes. Next, fry the onion in a pan, then add mushrooms to it and at the last moment - milk;
4. Boil all the ingredients for 5-7 minutes, then add the chopped herbs, salt and wine. Bring the mixture back to a boil and remove from heat.

Sauces "do not tolerate" warming up. When reheated, they lose most of their flavor and aroma. Therefore, it is necessary to cook them in such quantity that it is enough for a single serving to the table.

How sometimes you want something unusual, spicy, tasty. They carry their feet to the kitchen, to the refrigerator, but there is nothing unusual there: cereals, soups, borscht, cold cuts - everything is not right, the soul has not calmed down. But any insipid dish can be varied, supplemented, changed with a delicious seasoning, dressing or sauce. This is where the irrepressible appetite will immediately subside, and if you make mushroom sauce from dried mushrooms, then this dressing will forever become the undisputed favorite of home cooking.

Dried mushrooms ... pickles and jams are stored in the pantry of many housewives, but there is no such delicacy there, but you really want to try an unusual recipe. Store shelves will help to deal with this problem, since there is an assortment, and the price allows. People who collect and store the gifts of the forest will undoubtedly find dried mushrooms in the storerooms, because such a product is ideal for many dishes.

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

1. Mushrooms pour 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 people neglect this amazing spice, and in vain: it is nutmeg that helps to preserve and enhance the mushroom aroma, taste, color.
4. Blend everything in a blender to a puree.
5. In a deep frying pan, fry half a faceted glass of flour until golden brown, gradually put sour cream, butter, salt. You should get a viscous mass.
6. Combine the resulting sauces, simmer over low heat for several minutes.
7. Serve sauce with parsley, dill, basil.

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

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

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

Champignons with cheese

If porcini mushrooms are still impossible to find - there are such situations - you can use what you have. 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 thread 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 a few onions with dried dill, salt, pepper;
• heat the wok, pour in the champignons with some water, evaporate for a while (the liquid should not all evaporate), add the onion there, fry for several minutes;
• add flour, butter, sour cream to the resulting dressing, mix everything quickly, simmer for a while, the sauce should become viscous;
• grind the prepared mass with a blender, put a few teaspoons of butter and send it to the 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 flavor.

The preparation of this dish will take about an hour of precious time, however, guests, relatives and relatives will definitely appreciate this recipe. Mushroom sauce made from dried mushrooms is served with herbs, garlic, a drop of lemon juice.

Meat and wine

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

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

Meat sauce is best served without grinding the mass to a puree state: pieces of mushrooms should be felt in the main dish, but tastes are different. The wine in this recipe gives a small, however, pleasant note of bitterness, spice. Chicken broth will give the dressing tenderness. In a word, you get an unforgettable bouquet of flavors and aromas.

To prepare a simple sauce, you need elementary products and a little patience, because you need to work hard on real masterpieces, but the result will exceed all expectations.

Mushrooms, of course, are not the best and most useful product. But nevertheless, they are rich in vitamins, minerals, quite satisfying and have an excellent flavor, especially dry ones. For these reasons, they are in demand in cooking. They are fried, stewed, baked, added to sauces, soups are cooked with them. Mushroom gravy made from dried mushrooms is very popular. The reason is a specific, unlike anything aroma, simplicity and accessibility of preparation, spicy taste. Gravy enlivens the most ordinary dish.

General principles for preparing mushroom gravy

If you add such potatoes or pasta, then the side dishes will turn into tasty and memorable bright dishes. Prepare them by adding sour cream, cheese, cream and tomatoes. Flour is almost always used as a thickener. Served from dried mushrooms with meat, fish, casseroles, vegetables.

In order for the flour to dissolve well, it is first of all pre-calcined, that is, poured into a dry frying pan and fried. In addition, it additionally brings a nutty pleasant aftertaste. Several types of fresh mushrooms are now available in stores. But the thing is that no artificially grown oyster mushrooms or champignons can compare with real forest mushrooms. For this reason, many housewives always have several bunches of fragrant forest mushrooms at home. They can always prepare a thick, hearty sauce with sour cream and garlic, which is then served on the table along with boiled potatoes or meat. Now we will tell you several ways how to cook mushroom gravy from dried mushrooms.

One of the easiest recipes

For him, we need: dried mushrooms - 20 grams, mushroom decoction - 300 ml, a tablespoon of flour, parsley, 100 grams of sour cream, pepper, salt, a couple of cloves of garlic. We wash the dry mushrooms and pour boiling water over night. In the morning, add a little more water to the same pan and boil. Then we filter the water, but do not pour it out. Heat the pan and fry the flour on it until it becomes creamy.

Pour in the broth and stir vigorously until a homogeneous consistency is obtained. Add one and a half to two glasses of ordinary water - until the desired density is obtained. At the moment when the sauce thickens, add sour cream, mushrooms, pepper and salt. Cook for five minutes over low heat. At the end of the cooking process, throw in chopped garlic and herbs, leave to brew for a couple of minutes, and we can serve.

dried porcini mushrooms

For three to four servings, the following ingredients are needed: 60 grams of cooked mushrooms, four tablespoons of sunflower oil, a pinch of pepper, a teaspoon of salt, two tablespoons of flour, 200 grams of onions. And now we will tell you how mushroom gravy is prepared from dried mushrooms.

In the evening, soak the mushrooms for 12-14 hours, and in the morning boil for 40 minutes in the same water.

Saute chopped onion in oil until soft. We pass the mushrooms through a meat grinder, add to the onion, fry for three to four minutes, stirring all the time. In a separate frying pan, always dry, fry the flour until creamy and pour in boiling water, 50 ml, then stir until smooth. Add mushrooms and onions from another pan, pepper and salt to taste. Mix everything thoroughly and simmer for five minutes.

Mushroom gravy from dried mushrooms: a universal recipe

If you cook any cereal, for example, buckwheat, pearl barley, millet, then our liquid seasoning is ideal for it. By the way, you can use both frozen and fresh mushrooms, but today's article is not about them. Today we will prepare a dish from the collection of dried mushrooms: boletus, russula, mushrooms. First, we wash them well, fill them with water and leave for five hours. Then we filter through cheesecloth folded in several layers to remove sand. Cook over low heat until soft, rinse with water, this time hot, and chop. Now we are preparing a dressing from flour: we combine a spoonful of vegetable oil with two or three tablespoons of flour.

We pass the onion until it becomes golden in color, dilute with broth and cook, stirring all the time and not forgetting to remove the foam. Add onions and mushrooms to the flour filling, pepper, salt and cook for 10-15 minutes over low heat. If desired, add a little sugar, tomato paste, vegetable seasonings to enhance the flavor. Bring to a boil while stirring, remove from heat. Mushroom gravy from dried mushrooms (universal recipe) is ready.

What is the best way to use mushroom sauce?

You can serve delicious gravy to the festive table, you can pour it over or mashed potatoes. And what a dish you get if you combine gravy with chicken, pork or veal! Let's take an example. Fry in a pan with sunflower oil chicken fillet, cut into pieces, along with onions. Then add the soaked dry mushrooms and simmer over low heat until fully cooked.

10 minutes before removing from heat, put mayonnaise and flour, pepper, salt and, stirring, cook further. Dry gravy according to this recipe turns out to be very satisfying, and you can eat it without a side dish. If you add cream or sour cream, we get a gravy with a more delicate texture, delicate and pleasant aroma. Bon Appetit!