Many culinary experts call mushroom sauce the king of liquid spices. Its amazing aroma is incomparable with anything else. The sauce is universal, that is, it goes well with any dishes, but most often it is served with meat. Mushroom sauce, which has a delicate creamy texture, is best combined with beef and chicken; mushroom sauce with garlic and other spices is more suitable for pork, giving it a piquant flavor. However, there are no exact rules here, and it is safe to say that any mushroom sauce will be a harmonious addition to any meat dish, from what type of meat it would be prepared.

Cooking features

Getting started making mushroom sauce, it does not hurt to get acquainted with the recommendations of experienced chefs.

• Most often, the sauce is made from champignons, since they are available fresh all year round and are relatively inexpensive. However, from forest mushrooms, especially white ones, the sauce will turn out to be much tastier and more aromatic. If you do not have the opportunity to purchase fresh porcini mushrooms, you can use dried ones, after soaking them in water.
• Dried mushrooms can be grinded into a powder in a coffee grinder and added in small portions to mushroom sauces made from cultured mushrooms when cooked for a brighter flavor. At the same time, do not forget that dried mushroom powder also needs heat treatment.
• How much to chop the mushrooms and at what stage to do it depends on the recipe. Pay attention to the recommendations that accompany a specific recipe.
• You can thicken the sauce with starch and flour, but not all recipes involve making a thick mushroom sauce.
• Do not use strong-smelling seasonings for mushroom sauce so that they do not interrupt the mushroom flavor. It is best to add a moderate amount of fresh herbs to accentuate it.
• Fried onions help enhance the mushroom flavor. Therefore, this ingredient is most often included in the composition of mushroom sauces, especially if they are planned to be served with meat.

Mushroom sauces can be used both hot and cold, but it is still better to serve them warm with meat, using as a gravy.

Basic mushroom sauce

• fresh mushrooms - 0.3 kg (or 100 g dried);
• water - 2.5 l;
• onions - 0.2 kg;
• wheat flour - 35 g;
• butter or margarine - 50 g;
• sour cream - 60 ml;
• salt, spices - to taste.

Cooking method:

• Rinse the mushrooms and pat dry. If you use dried ones, they must first be soaked in water so that they regain their shape and volume.
• Pour water over the mushrooms. Place the peeled and halved onion in a saucepan.
• Put on fire, bring to a boil and simmer for 2 hours. Salt and add spices to your liking half an hour before cooking.
• Strain the finished broth. Finely chop the mushrooms or mince them.
• Finely chop the remaining onion and fry until soft in butter.
• Add mushrooms, fry them with onions for 5 minutes.
• Add sour cream, simmer for 2-3 minutes.
• Calcine the flour in a dry frying pan, boil it with 0.5 liters of mushroom broth. When introducing broth, be sure to beat it with a whisk so that there are no lumps.
• Pour the broth over the mushrooms and onions, stir and cook over low heat for 5 minutes.

This mushroom sauce can be served with meat dishes as a gravy or used as a base for other sauces. In particular, it can be mixed with herbs, grated cheese, pepper paste, tomato puree, garlic, each time adding new notes to the taste of the sauce.

Mushroom sauce with sour cream for meat

• fresh champignons - 0.2 kg;
• butter - 40 g;
• wheat flour - 45 g;
• onions - 0.2 kg;
• sour cream - 50 ml;
• salt, pepper - to taste.

Cooking method:

• Wash the mushrooms, dry and cut into thin slices.
• Cut the onion into small pieces.
• Melt the butter and add mushrooms and onions to it. Fry them until excess moisture evaporates from the pan.
• In a separate frying pan, heat the flour until a nutty smell appears and add it to the pan, where the mushrooms and onions are fried. Fry for a minute.
• Add salt and pepper to sour cream, pour mushrooms into it. Simmer them for 2-3 minutes.
• Grind the mushrooms with a blender if desired and bring the sauce to a boil again.

The sauce prepared according to this recipe turns out to be delicate, aromatic, and pleasant to the taste. It will gently set off the taste of meat.

Creamy mushroom sauce for chicken and lean meat

• onions - 0.3 kg;
• butter - 100 g;
• champignons - 0.3 kg;
• flour - 30 g;
• sour cream - 100 ml;
• cream - 0.3 l;
• salt, pepper - to taste.

Cooking method:

• Peel and cut the onion into small pieces.
• Cut the mushrooms, washed and dried with a napkin, into small cubes.
• Fry mushrooms and onions in a large amount of butter for 20 minutes, transfer to a blender bowl.
• Fry the flour in a separate skillet until creamy.
• Mix it with mushrooms and onions.
• Add salt, pepper, sour cream and 150 ml cream. Whisk everything together until smooth.
• Place in a saucepan with the remaining cream. Put on low heat and bring to a boil.

If you want a thicker sauce, the amount of cream in the recipe can be reduced by half.

Spicy mushroom sauce for meat

• porcini mushrooms - 100 g;
• shallots - 20 g;
• garlic - 2 cloves;
• cognac - 10 ml;
• fresh parsley - 10 g;
• heavy cream - 60 ml;
• salt, pepper - to taste.

Cooking method:

• Peel the porcini mushrooms, wash and dry. Cut into as small pieces as you can - the recipe does not involve the subsequent grinding of the ingredients with a blender.
• Cut a piece of onion to the desired size and cut it into small pieces.
• Chop the garlic finely.
• Chop the greens.
• Preheat a skillet with a good non-stick coating. Place mushrooms, onions and garlic on top of it. Fry them without oil for 2-3 minutes.
• Pour in the cognac and wait for it to evaporate.
• Add salt and pepper, pour cream over the mushrooms, stir.
• Once the cream has come to a boil, add the parsley and cook the sauce for 2-3 minutes.

This sauce with a spicy taste will perfectly set off the taste of any meat dish, it goes especially well with pork and poultry.

Mushroom sauce for meat is ideal, no matter what recipe it is prepared. It can not only be served with meat dishes separately, pouring over them, but also used for cooking meat dishes. For example, meat can be stewed in mushroom sauce or baked in it. Most often, mushroom sauce is served hot, but it will remain delicious when cold. This seasoning has only one drawback - it cannot be stored for a long time.

Mushroom gravy is a great alternative to any meat gravy. For the preparation of meat gravy, not only forest mushrooms are suitable, but also oyster mushrooms and champignons loved by many. Regardless of the recipe it was cooked according to, it will perfectly complement boiled rice, barley, pasta and many other dishes.

This mushroom sauce goes well with mashed potatoes. As for the recipes for making mushroom mushroom sauce from champignons, they are quite diverse and range from the simplest to real culinary masterpieces of haute cuisine. Mushroom gravy can be prepared on the basis of meat broth, or in the lean version without meat.

Today I want to offer you the simplest, but very tasty recipe for mushroom mushroom sauce with onions, carrots and flour. Mushroom champignon sauce is prepared in literally 20 minutes, which is very convenient when you need to quickly prepare lunch or dinner.

Ingredients:

• Onions - 1 pc.,
• Champignons - 500 gr.,
• Carrots - 2 pcs.,
• Flour - 4 tbsp. spoons,
• Water - 600 ml.,
• Spices: ground black pepper, Provencal herbs,
• Salt to taste
• Sunflower oil - 4-5 tbsp. spoons.

Mushroom champignon sauce - recipe

Preparing mushroom gravy begins with preparing all the ingredients you need. Peel carrots and onions. Wash and dry the mushrooms. Next, cut them into slices as for.

Cut the onion into small cubes, as for frying.

Grate the carrots on a medium or coarse grater.

In sunflower (refined) oil, fry the onions until transparent.

As soon as the onions are fried, place the grated carrots in the pan.

Mix the champignons with mushrooms, onions and carrots. Fry them for 7-8 minutes over low heat, stirring occasionally. During this time, the mushrooms should be fried, and the carrots should become soft.

Sprinkle the mushrooms with spices and salt.

Mushroom champignon sauce. Photo

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 delicious and appetizing. You can also cook mushroom gravy during fasting, as this is a lean dish.

Ingredients:

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

Preparation:

1. If necessary, we clean the mushrooms. Mine, cut into medium-sized cubes, as for "".
2. We clean the carrots and onions, and also wash them. Three carrots on a coarse grater, chop the onion medium-sized.
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, fry the flour in a small deep bowl (preferably unenamelled) in heated vegetable oil.
   
5. Fill with water and grind until smooth.
   
6. Add onion 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). Top up with boiling water so that the gravy covers the mushrooms well, mix. The amount of water to be added 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. Taste the gravy, add salt and ground black pepper to taste, spices as desired. Put peppercorns and bay leaves. We mix. Let the gravy simmer over low heat for 5-7 minutes. In ready-made mushroom gravy, as in

Calorie content: Not specified
Cooking time: 15 minutes

Mushroom sauce is a versatile sauce that goes well with any side dish. Boiled rice, pasta, buckwheat, boiled potatoes or mashed potatoes - any of these side dishes will become much tastier if supplemented with mushroom gravy. You can prepare gravy from fresh or frozen mushrooms, and the second option is even more affordable and relevant. Frozen mushrooms, unlike fresh ones, can be bought at the nearest store or you can freeze the mushrooms left over from the soup. Pay attention to this delicious one.
The basis of the mushroom sauce can be meat or chicken broth, low-fat cream (10-15%), sour cream or tomato paste. Vegetables are added to mushrooms - onions, carrots, bell peppers, tomatoes. Or vice versa - add mushrooms to the stew, and then you get a completely self-sufficient dish, tasty and satisfying.
In the simplest version, mushroom sauce made from frozen mushrooms, see the most delicious recipe below, prepared with fried onions, sour cream or cream. Cooking takes a maximum of 15 minutes.

Ingredients:

- frozen mushrooms - 2 handfuls (or 150-200 gr.);
- flour - 1.5 tablespoons;
- sour cream 10% - 200 ml.;
- water or broth - 0.5 cups;
- salt - to taste;
- leeks - 2 thin shoots 15-20 cm each or 1 large onion;
- vegetable oil - 3 tablespoons;
- a mixture of Provencal herbs - 0.5 tsp;
- ground black pepper - to taste (optional).

Recipe with photo step by step:

For mushroom gravy, you will definitely need onions. It can be leeks or regular onions, and in the spring you can use the white part of the shoots of green onions. Chop the onion finely, into cubes or rings. We take the mushrooms out of the freezer, but they do not need to thaw.

Pour enough oil into the pan, heat it. Pour the onion and bring to softness over low heat.

Add mushrooms. We increase the fire so that the mushrooms thaw faster and give juice, which needs to be evaporated.

After about five minutes, the mushrooms will become soft, lightly fried. We muffle the fire, leave it to stew for a couple of minutes.

Preparing the gravy dressing. Mix sour cream and flour until smooth.

Stir with a spoon or a whisk (but do not beat), all the lumps of flour must be kneaded, otherwise the flour will be brewed in hot gravy, and you will get small pieces of boiled dough.

Pour the sour cream filling into a pan with mushrooms. Dilute with water or broth (meat or chicken, mushroom), warm up, but not to a boil.

Salt to taste. Flavor the mushroom gravy with Provencal herbs and toss in a couple of pinches of black pepper for spice.

While stirring, bring the mushroom gravy to the desired consistency. If very thick, add sour cream or broth, if liquid, thicken with flour, mixing it with a little sour cream or cold broth. Be sure to prepare these.

After cooking, leave the frozen mushroom gravy under the lid, let it brew for a few minutes, soak up the aromas of the herbs. Serve with any side dish of your choice. And you can supplement with herbs or make vegetable slices. Bon Appetit!

Calorie content: Not specified
Cooking time: Not indicated

A great option for lunch or dinner is a mushroom sauce made from frozen mushrooms. This is the most delicious recipe, we can assure you.
Champignons can be bought fresh all year round, and, it would seem, why cook frozen gravy? But after all, after preparing the filling for, pies or soup, several mushrooms remain - so they can be frozen. And when you want to make a sauce or gravy for a side dish, you don't have to run to the store - everything is already at hand. Well, if you have stocked up on frozen forest mushrooms since autumn, then diversifying your daily menu is even easier. Frozen mushrooms are suitable for preparing various dishes and will help you out at any time.
Mushroom sauce from frozen mushrooms is prepared very quickly, simply, it can be made in different versions. The basic recipe consists of mushrooms, sour cream or cream, and the gravy is thickened with flour. To make the taste brighter, "richer", vegetables are added to the mushrooms: onions, carrots, bell peppers, celery. Instead of sour cream or cream, you can make a gravy with tomato sauce, or mix sour cream and tomato. In any case, even the simplest side dish will make mushroom sauce delicious!

Ingredients:

- frozen champignons - 150-200g;
- carrots - 1 small;
- onions - 2-3 pcs;
- thick sour cream 15-20% - 200 ml;
- vegetable oil - 2-3 tbsp. l;
- salt - to taste;
- wheat flour - 1 tbsp. l. with a slide;
- black pepper, red pepper or other spices - to taste;
- water or mushroom, vegetable broth - 1-1.5 cups.

How to cook from a photo step by step

Cut the onion into medium-sized cubes. Carrots can be cut as you like - in segments, strips, cubes or grated. Just keep in mind that if you grate the carrots, it will absorb more oil during frying, the gravy will turn out to be more high-calorie.

While the vegetables are roasting, prepare the base for the gravy. Mix the thick sour cream, sifted wheat flour and paprika (or other spices).

Without adding liquid, grind with a spoon until a homogeneous, viscous mass without lumps.

Little by little we add cold water, not boiling water and not warm. If you pour in boiling water, the hot water will "brew" the flour, the sauce will come out with lumps of dough and will not thicken.

Add frozen mushrooms to fried vegetables without defrosting them. Stir, increase heat and fry slightly.

After the mushrooms have thawed and the mushroom juice has evaporated, add salt and ground pepper. Everything to your taste. You can flavor the gravy with Provencal herbs or dried dill.

Pour in the diluted mixture of sour cream, flour and spices. While stirring, heat the gravy and let it boil. If the gravy thickens quickly when heated, add more water or dilute with cream. We try for salt and spices.

Cook over low heat without covering for 5-7 minutes. Gradually, the frozen mushroom sauce will thicken, the color will become darker, the aroma of mushrooms and spices will appear.

Turn off the heat, cover and leave to brew for a while. The side dish must be prepared in advance or at the same time as the gravy. Put a portion of the side dish on a plate (