Dry mushroom sauce preparation. Mushroom sauce from dry mushrooms, recipe with photo

06.11.2019 Pancakes, pancakes, pancakes, cheese cakes

A sauce made from dry mushrooms is an excellent addition to any main dish or side dish, you just need to choose the right ingredients for it. The rich, aromatic dressing will perfectly complement pasta, meat and fish dishes or casseroles. Another advantage of this dressing, besides the taste, is the simplicity of preparation, therefore it is worth learning several recipe options.

The recipe for a hearty dried mushroom sauce involves the use of the following components:

50 g dried mushrooms.
1 glass of milk.
2 tbsp. tablespoons of vegetable oil.
20 g butter.
25 g of garlic.
1 tbsp. a spoonful of flour.
1 PC. onions.
2 glasses of water.
1 pinch of salt.
20 grams of parsley or dill.

This mushroom sauce can be made from dried ground mushrooms or simply chopped dry ones.

Pour champignons with water and leave for 2 hours.

When they are soft, in the same liquid you need to cook them for 40 minutes. Transfer the finished mushrooms to another container.

Cut the onion into small cubes and bring to a golden hue in vegetable oil, this will take 10 minutes.

Then add chopped champignons and simmer for another 15 minutes.

Grind the flour with melted butter and fry over low heat for 4-5 minutes. After that, you need to carefully add the prepared liquid into it.

Pour the mushrooms into a saucepan, pouring broth over them.

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

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

Grind the garlic with herbs and add to the gravy, this will add a touch of piquancy to the dish.

Simmer for another 3-5 minutes over low heat. and you can serve the ready-made sauce on the table.

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

Mushroom sauce made from sliced dried mushrooms with cream

Mushroom sauce made from sliced dried mushrooms with cream is prepared using the following ingredients:

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

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

It is better to rinse the real mushrooms thoroughly, then transfer the mass to the pan. The homemade dry mushroom sauce according to this recipe will work better if the broth is filtered through a sieve, removing possible impurities. The time that the heat treatment of the mushrooms will take is 35 minutes. When the product is ready, it must be chopped by hand or chopped with a blender. Melt butter and add vegetable oil to it. Add flour and chopped onions, stew the whole mixture for 5-7 minutes. Pour in 1 cup of heated water and warm cream. Add mushrooms to the boiled mass, salt and pepper. Stir the resulting gravy until smooth, bring it to a boil and simmer for another 10 minutes. over low heat. The resulting aromatic gravy can be removed from the stove and immediately served with dishes.

How to make mushroom sauce from dried porcini mushrooms

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

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

Instead of porcini mushrooms, you can use any others, but with white mushrooms, the dressing will turn out to be more satisfying, and its taste will be more pronounced. For cooking, it is important to soak them for 1 hour first. Then cook in a saucepan in 1 glass of water for 15 minutes. over low heat. It is better not to remove the lid from the pan at the same time, so that the water does not evaporate completely. How to make your own mushroom sauce from dried mushrooms is an easy task if they are soft enough. After that, they must be placed with liquid in a blender and chopped into a homogeneous puree. Melt butter in a saucepan, add flour and stir over low heat until a lump-free mixture forms. Put the mashed potatoes in a saucepan and grind it with flour and butter. Slowly introduce prepared hot milk, stirring constantly for 3 minutes. When the mixture becomes homogeneous, you need to add spices and a pinch of salt to the taste.

Rich creamy mushroom sauce made from dried mushrooms

You can also make another version in which the main ingredient will soak longer.

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

100 g dry white mushrooms.
1 glass of cream
60 g butter.
1 tbsp. a spoonful of flour.
1 glass of water.
0.5 teaspoons of salt.

How best to serve it depends on what consistency the sauce will be. If it turns out to be thick, it is better to transfer it to a gravy boat and use it for meat dishes. If the gravy is liquid, you can pour it over the main dish from above. This can be pasta, mashed potatoes, or casseroles. To make the gravy, follow these steps.

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

Melt butter in a frying pan and mix with flour. When a homogeneous mass is obtained, it is necessary to slowly introduce cream into it and add salt. Chop the mushrooms into cubes or small oblong pieces and add them to the pan. Over low heat, stirring constantly, stew the gravy for 3 minutes, remove and let the dish brew a little.

So that during the cooking process there are no minor problems, it is better to first fry the flour in a dry frying pan without oil, and heat the cream. This will help prevent clotting and clumping.

The recipe for the classic mushroom sauce made from dried mushrooms

Another option is prepared with the addition of onions.

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

40 g dry mushrooms.
1.5 tbsp. tablespoons of flour.
1 small onion
90 g butter.
2.5 cups of water.
1 pinch of salt.
1 pinch of ground black pepper.

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

Option for mushroom sauce made from dry ground mushrooms with sour cream

For the next option, how to make a delicious mushroom sauce from dry mushrooms in water, you will need the following ingredients:

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

For a recipe for dried shredded or ground mushrooms, you do not need to soak them.

Pour mushrooms into a saucepan and pour 2 glasses of water. The cooking time is 30-35 minutes. Cut the onion into cubes and fry it in olive oil for 7 minutes, then add 1 glass of water and simmer for another 15 minutes. When the mushrooms are in a state of readiness, they must be caught, and transferred to the onion, salt. When the onion cubes have acquired a golden hue, you need to sprinkle them with flour on top. Add 25 g of butter and stir the mixture when it dissolves. Pour the broth into the pan and simmer for 10 minutes. You can add milk or sour cream, but the sauce will turn out delicious without this component. Sprinkle the prepared dish with herbs and stir over low heat for another 3 minutes.

How to make homemade mushroom sauce from dried mushrooms

There are other ways to make dried mushroom sauce in water.

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

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

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

Soak champignons or oyster mushrooms in 2 different glasses of water for 2.5 hours. After they become soft, you need to cook them for 30 minutes. in the same water, then strain the liquid into a separate container. According to the recipe, how to make homemade mushroom sauce from dry mushrooms, you need to chop the forest gifts, and also finely chop the onion and fry the blanks in 35 g of oil. The flour must first be fried in a dry frying pan, and later add the remaining oil to it. After that, mix the mass, transfer to a saucepan and, without allowing the mixture to burn, add hot broth into it. It is better to salt the workpiece, pepper, when it begins to thicken, you need to add mushrooms and onions. At the final stage, simmer the sauce over low heat for another 5 minutes, stirring occasionally.

This sauce goes well with cutlets. It is also worth noting that as it cools, it thickens, if a very thick consistency is undesirable, you can add a little water at the initial stage (in addition to the specified amount).

Recipe for mushroom sauce made from chopped dried mushrooms with sour cream

For a recipe for dried chopped mushroom sauce with sour cream, you will need the following ingredients:

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

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

Transfer the diced onion into a frying pan or stewpan with vegetable oil and fry for 5-7 minutes. Chop the garlic finely and grate the cheese, pour the chopped parsley into another container. Pour the preparation for the mushroom sauce from the powder of dried mushrooms soaked in water into a container with onions, salt and sprinkle with sugar. Stir and simmer over low heat for 15-20 minutes, covered with a lid. Add a piece of softened butter and garlic to the mixture, mix.

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

How to make a flavorful dried mushroom sauce

To prepare mushroom sauce from thinly sliced dried mushrooms with sour cream, the following products are required:

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

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

The onion needs to be finely chopped, it is better to grate the carrots. Pour the workpieces into a frying pan, fry in oil and salt. Do not bring them to brown, 5 minutes will be enough. According to the recipe, how to make a fragrant sauce from dried mushrooms, you need to get them with a slotted spoon and transfer the pan to the vegetables. Stir and heat for 5-7 minutes. Pour in the broth and add the whole garlic clove. After 3 min. pour in 2 more glasses of water, pepper, salt and add bay leaf.

Stir the resulting mixture, cover and boil for another 15 minutes. Stir the flour with sour cream until a uniform mass without lumps. Slowly pour the sour cream with flour into the broth, stirring constantly. Cook for 10 minutes. over low heat. Add chopped parsley and boil for 3-5 minutes.

The gravy of this option goes well with mashed potatoes.

Sauce from ground dried mushrooms, milk and sour cream

Mushroom sauce with sour cream made from dry mushrooms is a great addition to a poultry dish. In particular, it goes well with chicken or turkey.

For it, you need to prepare the following components:

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

For preparation, you must follow the instructions.

Chop the onion finely and simmer in oil until tender. Add chopped mushrooms to the onion, pre-infused in water for 3 hours, and fry for 20 minutes, stirring occasionally. It is not necessary to pour the liquid from the mushroom infusion into the total mass, but it can be used to control the density. It is important to ensure that the mixture does not burn. When the champignons and onions have cooled, they need to be placed in a blender, add sour cream, salt, pepper and pour in 150 ml of milk. Grind the mass until smooth. The sauce obtained from ground dried mushrooms must be transferred to a saucepan and add the remaining cream, mix. Bring the mass to a boil over low heat, remove from the stove and let it brew for 15-20 minutes.

How else can you make dried mushroom powder sauce

In addition to chopped mushrooms, you can also make a delicious gravy from the powdered version. To do this, you need to take the following ingredients:

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

You can use both fresh and dried dill. After the ingredients are prepared, you can start creating a sauce from ground dried mushroom powder.

The powder is soaked in 2-3 tbsp. spoons of water. Better to take warm water. Leave the mixture to infuse for 30 minutes. Dice the onion and fry in oil. After the onion is browned, sprinkle with flour and mix thoroughly. When the onions and flour are sufficiently cooked (but not brown), add the remaining water to the pan and pepper the mixture.

The present powder with water is poured into the total mass and mixed. The resulting gravy should boil for 5 minutes. When it's ready, add sour cream and chopped dill. After mixing with sour cream, the sauce must be boiled for another 3 minutes. and remove from the stove.

It is not necessary to use powder from one type of mushroom. To make the sauce made from dry ground mushrooms have a more interesting and unusual taste, you can mix different options. For example, boletus, boletus and oyster mushrooms will work well. You can combine them to your liking.

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Mushrooms are at the forefront of cooking today. They are rich in vitamins and minerals, quite satisfying, combined with many foods. The peculiarities 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 sauce

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

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

Porcini 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.

The best recipes

It is best to use dried mushrooms for making sauces and soups. Many culinary experts are wondering how to make mushroom sauce from dry mushrooms. It is more expedient to subject frozen and fresh forest products 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 in water with the addition of salt for 35-45 minutes.

How to deliciously fry oyster mushrooms in a pan with onions

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

Novice housewives are wondering how to make a sauce from dried mushrooms 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 aromatic.

Mushroom sauce with sour cream

The recipe is pretty simple. The amount of sauce is for about 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 low heat until transparent, fry the onion in a pan in butter.

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

Then add flour, simmer everything for seven minutes.

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

Recipes for marinating champignons for grilling on the grill

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

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

Porcini mushroom sauce with cream

This recipe will appeal to many.

For cooking, you need to take:

Rinse the mushrooms under running water, fill with purified water, set the flooded mushrooms in a dark place for 3.5-4.5 hours.

Then boil for an hour over low heat, drain the water, chop the boiled mushrooms as small as possible. Combine the resulting ingredients with chopped onions, 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. Add porcini mushrooms with onions to the resulting mass, mix everything.

The last step in cooking is adding herbs, crushed garlic and salt.

Mushroom gravy is a simple and affordable dish that makes 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 from making mushroom sauce. The availability of ingredients is also an important factor, because families with lower incomes will be able to include such gravy in their daily menu without compromising the family budget.

The main ingredient needed to make mushroom gravy is, of course, mushrooms. It is noteworthy that the choice of mushrooms can be very different. The gravy is made from champignons, chanterelles, porcini mushrooms, etc. Also, the storage method does not really matter, therefore, both fresh and dried or frozen mushrooms are suitable. Mushroom gravy is always based on 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 intense and with a slight sourness. 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 solely on your culinary preferences and the specific recipe taken.

Today we have presented to your attention the top three recipes, which are designed to come to your rescue at the right moment. Each gravy has its own special taste, so any of the readers can find the best option for themselves.

Mushroom sauce with dried mushroom cream

A 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 do not 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:

Transfer the dried mushrooms to a deep container, fill with water and leave to soak for 3-4 hours.
Then boil the mushrooms in the same water until cooked, after which we finely chop them.
Melt the butter in a frying pan and fry the finely chopped onion in it.
Add mushrooms to the onion and, after mixing well, fry them together for 3-4 minutes.
Then add flour, add cream to the main ingredients, add salt and pepper to taste. Bring the mushroom sauce to a boil and cook until the desired thickness.

Lean mushroom sauce made from frozen mushrooms

Lean mushroom sauce works best with a side dish based on boiled cereals or potatoes. To add a special piquancy to the taste, add some 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 water
1 tbsp. l. tomato paste
Vegetable oil
Pepper

Cooking method:

The first thing to do is to defrost the mushrooms, then fry in a frying pan greased with vegetable oil until all the moisture is gone.
Peel the vegetables, rinse and chop as finely as possible.
Mix together onions, carrots and mushrooms and simmer over low heat for about 10 minutes.
In a clean frying pan, fry the flour in butter until it acquires a creamy hue
After that, pour water into the flour, and, without stopping stirring, bring to a boil.
Pour the resulting broth to vegetables with mushrooms.
Add tomato paste, salt and pepper to taste and mix well once more.
We continue to cook over the fire, stirring constantly, until the gravy becomes the density we need.

Mushroom sauce with dry mushroom sour cream

Dried Polish mushrooms, perhaps the most affordable of all, and mushroom sauce based on them, turns out to be great. By its consistency, it is very thick, and by its taste, it is distinguished by the aftertaste 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 of mushroom broth
1 onion
1 carrot
2 cloves of garlic
100 ml sour cream
Pepper

Cooking method:

Put the Polish mushrooms in a saucepan and fill with water overnight (8 hours).
Boil the mushrooms in the morning until tender.
We take the boiled mushrooms out of the broth and chop finely.
Put the pan on the fire and put butter in it. Add flour to the melted butter and, stirring, fry until golden brown.
Then add the broth, mushrooms and simmer the contents of the pan under a tightly closed lid for about a quarter of an hour.
We wash, clean, chop the vegetables. Fry onions, carrots and garlic until soft in a clean pan.
After that, we transfer them to the mushroom sauce, pour out the sour cream, and add salt and pepper to taste.
Bring the sauce to a boil and keep it on fire until it gets the thickness we need.

Now you know how to make mushroom gravy. Bon Appetit!

Mushroom gravy can surprise many with its taste, and if you get addicted to it, then you will no longer be able to cook proven dishes without pouring them with such gravy. Mushrooms, by themselves, go well with many dishes, and the gravy prepared with them was no exception. Finally, I want to give a couple of tips to make your mushroom sauce tasty and aromatic:
The density of the gravy is adjusted by adding flour pre-fried in butter;
Try to use self-cooked dried mushrooms for the recipe. Since, buying them on the market, you take a "pig in a poke";
A deep cast iron skillet or a heavy-bottomed saucepan is best for cooking. In such dishes, gravy is best stewed;
The gravy will perfectly complement not only meat, fish or vegetables. It can also be poured over a side dish (porridge, mashed potatoes, pasta), thereby preparing a complete dish for lunch or dinner.

A fragrant and very appetizing mushroom sauce can be used as an independent dish, as a filling for baking, or served with a variety of side dishes. In addition, such a versatile dish is healthy and low in calories.

In the vegetable section of the supermarket, you will always find a package of champignon mushrooms, by purchasing which you can easily prepare a very fragrant gravy for any side dish.

To execute the recipe you will need:

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

Cooking method:

Dice the carrots and parsnips.
The saucepan is filled with 300 ml of water, where, after boiling, salt, root vegetables and parsnips are sent.
The onion is chopped and placed in a frying pan.
After the onions acquire softness, pieces of mushrooms are laid out in the pan.
When the liquid from the champignons has evaporated, the fried and salted mixture is sent to the broth.
Flour, sour cream, spices and chopped herbs are diluted in the remaining water, after which everything is whipped and poured into a boiling broth with mushrooms.
3 minutes after boiling, the gravy is ready. Https://www.youtube.com/watch? V = _z4PmwjMslw

Frozen mushrooms

To add richness and piquancy to the taste of mushroom gravy, it is recommended to use:

½ kg of mushrooms;
2 packs of processed cheese;
200 ml sour cream;
carrots;
onion;
½ a stack of sunflower oil;
2 garlic cloves;
salt and pepper.

In preparation:

The onion is chopped, and the carrots and curds are grated.
The garlic is crushing.
Cheese mass and garlic gruel are mixed.
Onions and carrots are fried in a frying pan, to which, after acquiring golden onion pieces, pre-defrosted and chopped mushrooms are sent.
When the moisture from the mushrooms evaporates, the contents of the pan are filled with a cheese-garlic mixture and sour cream.
The gravy is salted, peppery and stewed for 10 minutes.

With swept sauce

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

For cooking you need:

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

Stages of creation:

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

How to make dried mushroom gravy

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

A thick and flavorful sauce can be made from:

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

During execution:

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

Step-by-step pasta recipe

The versatile mushroom and sour cream gravy perfectly complements pasta garnishes.

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

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

Gravy is prepared according to the following scheme:

From the washed and dried mushrooms, small slices are prepared, which are browned in a pan.
The onion is cut into small pieces, which are sent to the mushrooms when they let the liquid in.
After the onion acquires transparency, salt, spices and flour are poured into the pan.
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 fine French cuisine will appreciate this recipe, which requires:

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:

The mushrooms are washed well, cut into strips and laid out in a pan with butter, where they are fried until tender.
The onion is chopped and added to them 5 minutes before the mushrooms are ready.
The onion and mushroom mass is salted and peppery.
Flour is poured in, then everything is thoroughly mixed so that no lumps form.
After kneading, the contents of the pan are poured with milk.
Chopped dill is also added to the sauce if desired.
The gravy is stewed until the consistency required by the cook is about 15 - 25 minutes.

Creamy taste

Cream makes the gravy soft and nutritious.

An excellent version of mushroom sauce is made from:

150 g fresh mushrooms;
200 ml of 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 the gravy, follow these simple steps:

The champignons are washed, wiped and cut into slices.
Garlic is crumbled with a knife.
The onion is chopped and sautéed in butter until transparent, after which mushroom plates are added to it.
As soon as the contents of the pan are browned, the onion-mushroom mass is poured with cream.
After boiling, the sauce is salted, crushed with nutmeg and Italian herbs, which give the composition a rich aroma.
Simmer the gravy over low heat for about 15 - 20 minutes until thickened.
In the end, the cheese is rubbed, with which the sauce is generously crushed.
The gravy is quickly mixed and immediately removed from the stove before the cheese has completely dispersed.

Lean mushroom gravy

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

350 g of mushrooms;
2 garlic cloves;
20 g potato starch;
20 ml of sunflower oil;
carrots;
onion;
salt and spices.

The cooking method consists in performing the following actions:

The mushrooms are divided into pieces, which are boiled for 5 minutes, and then removed from the boiling water.
Starch is diluted in 150 ml of broth after cooling.
Onions and carrots are chopped and then sauteed until tender.
5 minutes before the end of frying vegetables, mushrooms are laid out in the pan.
The gravy is salted, seasoned, seasoned with garlic gruel and poured over with broth.
After 5 minutes of braising, the gravy is ready. Https://www.youtube.com/watch? V = DVtM2PR5m70

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

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 aroma, especially when dry. For these reasons, they are in demand in cooking. They are fried, stewed, baked, added to sauces, soups are boiled with them. Mushroom sauce made from dry mushrooms is very popular. The reason is a specific, unlike anything else aroma, simplicity and availability of preparation, piquant taste. Gravy enlivens the most ordinary dish.

General principles of making 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 dry mushrooms with meat, fish, casseroles, vegetables.

In order for the flour to dissolve well, it is first of all pre-calcined, that is, it is poured onto a dry frying pan and fried. In addition, it additionally adds a nutty pleasant aftertaste. Several types of fresh mushrooms are now available in stores. But the fact is that no oyster mushrooms or mushrooms grown artificially can compare with real forest mushrooms. For this reason, many housewives always have several bundles of fragrant forest mushrooms at home. They can always make a thick, hearty sauce with sour cream and garlic, which is then served along with boiled potatoes or meat. Now we will tell you several ways to make mushroom sauce from dry 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 garlic cloves. We wash dry mushrooms and pour boiling water overnight. In the morning, add a little more water to the same saucepan and boil. Then we filter the water, but do not pour it out. Heat a skillet and fry the flour on it until it becomes creamy.

Pour in the broth and stir vigorously until a homogeneous consistency is obtained. Top up with 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 about five minutes on low heat. At the end of the cooking process, throw in chopped garlic and herbs, leave it for a couple of minutes, and can serve.

from dry porcini mushrooms

For three to four servings, you need the following ingredients: 60 grams of boiled 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 to prepare mushroom sauce from dry mushrooms.

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

Fry the chopped onion until soft in butter. 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 dry mushroom sauce: a universal recipe

If you boil any cereals, for example, buckwheat, barley, millet, then our liquid seasoning is ideal for it. By the way, you can use both frozen and fresh mushrooms, but today the article is not about them. Today we will prepare a dish from the collection of dried mushrooms: boletus, russula, honey mushrooms. First, we rinse them well, fill them with water and leave them for five hours. Then we filter through gauze folded in several layers to remove the 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.

Pass the onion until it turns golden brown, dilute with broth and cook, stirring all the time and not forgetting to skim off the foam. Add onion 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 spices to enhance the flavor. While stirring, bring to a boil, remove from the stove. Mushroom sauce from dry mushrooms (universal recipe) is ready.

How best to apply mushroom gravy

You can serve a delicious gravy to the festive table, you can pour it over or mashed potatoes. And what a dish will turn out if you combine gravy with chicken, pork or veal! Let's give an example. Fry chicken fillet, cut into pieces, in a skillet with sunflower oil, along with onions. Then add the soaked dry mushrooms and simmer over low heat until 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, you get a gravy with a more delicate consistency, delicate and pleasant aroma. Bon Appetit!