Sauces are a special section in cooking. Is not independent meals, and liquid seasonings for main dishes, designed to improve their taste. When preparing the sauce, it is necessary to take into account its compatibility with the intended dish, because the main purpose of the sauce is to give an ordinary dish unique taste and aroma.

Among huge amount sauces should be distinguished mushroom sauces - fragrant and very tasty. Mushroom sauce can be made from both fresh mushrooms, and from dried, and from dried it turns out to be more aromatic and tasty. For the preparation of sauces, you need to take "noble" mushrooms (boletus, boletus, boletus), although boletus, and mushrooms, etc. are suitable. delicious sauce obtained from some porcini mushrooms.

Dried mushrooms are pre-soaked and boiled in the same water in which they were soaked, since many aromatic substances pass into the infusion during the soaking process. The broth is not poured out as it serves as a liquid base for the sauce.

Sauce from dried mushrooms, most often, served with potatoes in any form. The sauce I suggest is very good with potato pancakes(potato pancakes) and dumplings. This sauce is especially popular in Belarusian cuisine.

Taste Info Sauces

Ingredients

• for 4 servings:
• Dried mushrooms (porcini, boletus, boletus) - 50 g;
• Water - 3 glasses;
• Onions - 1 pc.;
• Wheat flour - 1.5 tbsp. spoons;
• Butter - 2 tbsp. spoons;
• Salt to taste.

Preparation time is 3 hours. Cooking time - 50 minutes.

How to Make Dried Forest Mushroom Sauce

Put the dried mushrooms in a colander, wash thoroughly in running water and soak in cold water for 3 hours.

Boil the mushrooms over low heat under the lid until cooked in the same water in which they were soaked. Well-cooked mushrooms settle to the bottom. Remove the mushrooms and chop or mince. Pour the broth into separate dishes by measuring out 500 ml for the sauce.

Peel the onion and chop very finely.

Put onion in a frying pan with heated butter (1 tablespoon) and sauté until soft and lightly browned.

Add chopped mushrooms to the onion.

Fry everything together for another 3-5 minutes.

In a skillet with a thick bottom, melt the remaining butter, add sifted flour and, stirring with a spatula or whisk, fry it until creamy, avoiding burning.

Cool the sautéed flour to a temperature of 60–70 ° С, dilute with stirring in small portions of hot mushroom broth until consistency thick sour cream, and then pour out the remaining broth, stir and boil for 10 minutes over low heat. If lumps have formed in the sauce, strain it.

The aromatic mushroom sauce goes well with potatoes, pasta, rice, buckwheat and other side dishes, and it favorably emphasizes the taste of meat dishes. Learning to make mushroom sauce from dried mushrooms that keep well without losing useful properties, the hostess can always make any dish even more delicious and appetizing. Even everyday food flavored with such a gravy will seem festive. You don't have to puzzle over what to cook from Tasty dinner if you have a handful of dried mushrooms in your kitchen and know how to make a delicate sauce out of them.

Cooking features

Dried mushroom sauce was already prepared by our distant ancestors. The recipes have changed somewhat since that time, but general principles the preparations remained the same. Knowing them, you can certainly make delicious and aromatic sauce according to any of the recipes you like.

• Dried mushrooms must be prepared in advance, about 6 hours before lunch, otherwise they will not have time to swell and take their original shape. First, they are poured with cool water for a short time, only for 20-30 minutes and washed well. Then soak for 4-6 hours in clean water and boil for half an hour in the same water, otherwise the broth will not be aromatic enough. After that, the mushrooms can already be removed from the broth, cooled and cut into small pieces.
• Mushrooms for the sauce are chopped thoroughly, but not until mashed. Therefore, it is better not to use a blender, having done all the work manually.
• Sometimes the exact amount of mushrooms is not indicated in the recipe. This means that even a small amount of sauce can be prepared. However, you need to understand that the more mushrooms you use, the richer the taste and aroma of the finished sauce will be.
• Dried mushroom sauce is most often thickened with flour. It is advisable to fry it beforehand until it is caramelized. Then the sauce will taste good. Otherwise, it will turn out to be mealy and less tasty.
• It is not necessary to prepare mushroom sauce in a large number, since it is undesirable to store it for more than two days.

Mushroom sauce made from dried mushrooms is usually served hot, pouring it over the dishes before serving or placing a specially shaped container filled with sauce on the table.

The classic recipe for dried mushroom sauce

• dried porcini mushrooms - 50-100 g;
• onion- 0.2 kg;
• water - 0.75 l;
• butter - 100 g;
• wheat flour - 40 g;
• salt, spices - to taste.

Cooking method:

• Rinse the mushrooms, cover with two glasses of filtered water and leave overnight or at least 4 hours.
• Transfer with water to a saucepan, put it on fire.
• Cook the mushrooms, stirring occasionally, over low heat for 20-30 minutes after the contents of the pot have boiled. Add salt and spices 10 minutes before cooking.
• Remove the mushrooms with a slotted spoon. Wait a little for them to cool down. Chop finely with a knife.
• Peel and chop the onion with a knife. Fry it in butter until soft.
• Fry the flour in a clean frying pan, pour in a glass of broth, constantly whisking the flour with a whisk. If mushroom broth it turned out a little less, dilute it before that with warm boiled water.
• Cook the sauce for about 5 minutes to thicken it.
• Put onion and mushrooms in the sauce, stir. Cook for another 5 minutes.

This sauce can be served with almost any dish, but many housewives consider its recipe to be just a basic one, enriching the taste of mushroom sauce with herbs, garlic, cream and other products.

Dried mushroom sauce with sour cream

• dried mushrooms- 100 g;
• water - 1 l;
• onions - 0.2 kg;
• vegetable oil - 100 ml;
• butter - 50 g;
• wheat flour - 35 g;
• sour cream - 100 ml;
• fresh dill - 50 g;
• salt, pepper - to taste.

Cooking method:

• Pour the washed mushrooms with a liter of purified water for 4-6 hours.
• Put the saucepan on fire, over medium heat, wait for the water to boil. Cover the pot with a lid, reduce heat and boil the mushrooms until soft. After boiling water, this will take about 20-30 minutes.
• Drain the broth, strain.
• Cool the mushrooms, chop finely.
• Cut the peeled onions into small pieces.
• V vegetable oil sauté the onion and mix with the mushrooms. Fry this mixture for 5-10 minutes.
• Melt the butter in a clean frying pan, add flour, stir.
• Pour in the mushroom broth in a thin stream, continuing to stir the sauce with a whisk.
• When the sauce thickens a little, add mushrooms and onions to it, as well as finely chopped dill.
• Cook for another 5 minutes without stopping stirring. Add sour cream, salt and spices to taste. Stir, wait a couple of minutes and remove the container with the sauce from the heat.

Sauce cooked by this recipe, thanks to dill gets fresh summer scent, and sour cream gives it a tender creamy taste.

Dried mushroom cream sauce

• dried mushrooms - 100 g;
• water - 0.5 l;
• onions - 0.2 kg;
• cream - 0.5 l;
• fresh herbs (parsley, dill) - to taste;
• butter - 50 g;
• wheat flour - 20 g;
• salt, spices - to taste.

Cooking method:

• Rinse the mushrooms, soak for 4-5 hours in cool water, then boil in it until soft. Cool and chop finely.
• Peel the onion. Cut it into small cubes.
• Chop fresh herbs finely with a knife.
• Melt the butter and fry the flour in it. When the flour acquires a pleasant creamy hue, pour in the cream in a thin stream. At this time, the sauce must be whipped with a whisk so that no lumps form.
• Put mushrooms, onions and herbs in the sauce. Cook while stirring cream sauce within 10 minutes.

Delicate creamy taste and pleasant aroma sauce is unlikely to leave anyone indifferent. This sauce goes especially well with pasta, poultry dishes. The sauce will be even tastier and more aromatic if you squeeze a couple of cloves of garlic into it a few minutes before being ready.

Spicy Dried Mushroom Sauce

• mushrooms, reconstituted from dried - 0.5 kg;
• onions - 150 g;
• Bulgarian pepper - 0.5 kg;
• dry white wine - 0.25 l;
• salt, hot spices - to taste;
• olive oil - how much will it take.

Cooking method:

• Reconstitute dried mushrooms by soaking them in clean water for several hours. Put on fire and boil until tender. Usually 30 minutes of boiling is more than enough for this. Season with salt and pepper the broth 5 minutes until tender.
• Take out the mushrooms, let the water drain. Cut into medium-sized pieces.
• Wash the pepper. Cut off the stalks from the fruit, remove the seeds from them. Cut the peppers into small squares or thin strips.
• Peel and cut the onion into thin half rings.
• Heat oil in a frying pan, put onions in it. Sauté for 2-3 minutes, then add the pepper to the onion and continue cooking over low heat, stirring occasionally, for another 10 minutes.
• Add mushrooms and sauté with vegetables for about 10 minutes.
• Pour in the wine, reduce the heat, cover the pan. Simmer everything in wine for 5 minutes.

The sauce for this recipe is quite thick. It's not even a sauce, but warm salad, which will harmoniously complement any dish of meat, potatoes, pasta.

The good thing about dried mushroom sauce is that it can be prepared at any time of the year. At the same time, it is not inferior in its organoleptic qualities to a sauce made from fresh mushrooms.

From dried mushrooms, it perfectly complements and adds variety to meat and potato dishes. It is completely easy to prepare it. The most important thing is to stock up on dried mushrooms in the fall and delight the family with original dishes at least every day. Today we will show you how to make a mushroom sauce from dry mushrooms.

Dried mushroom sauce

Ingredients:

• dried porcini mushrooms - 100 g;
• onion - 2 pcs.;
• flour top grade- 2 tbsp. spoons;
• butter - 100 g;
• spices;
• filtered water.

Preparation

We wash dry mushrooms, fill with filtered water and leave to infuse overnight. Then we transfer them to a clean saucepan, add more water and boil until full readiness... After that, carefully remove them with a slotted spoon and chop them with a knife. Peel the onion, chop finely and sauté until soft in heated butter. Next, add the porcini mushrooms and, stirring, fry everything until tender. Brown the flour separately in butter, gradually pour in several glasses of hot mushroom broth and cook, stirring occasionally, for about 15 minutes. Then we spread the vegetables, salt, pepper and remove from heat. Cover the sauce of dried porcini mushrooms with a lid and let it brew a little.

Dried mushroom sauce with sour cream

Ingredients:

• dry mushrooms - 100 g;
• onion - 2 pcs.;
• flour - 2 tbsp. spoons;
• vegetable oil - 100 ml;
• butter - 50 ml;
• spices;
• sour cream - 4 tbsp. spoons;
• dill greens - 1 bunch.

Preparation

We wash the mushrooms thoroughly and soak them in one liter of filtered water for several hours. Then we put them on medium fire, cover and boil until soft. Next, carefully, take them out with a slotted spoon, cool slightly and cut into arbitrary pieces. We clean the onion, rinse, chop finely with a knife and sauté in a small amount of oil until it acquires a golden hue. After that add the prepared mushrooms and mix. Lightly brown the flour separately in a dry frying pan, pour out the melted butter and mix everything thoroughly. Gradually pour in hot mushroom broth and simmer the mixture at a low boil until thickened. Now add the vegetable roast, throw in the chopped herbs and spices. At the very end, put sour cream, stir everything with a spoon, bring to a boil and remove the sauce from the heat.

Creamy sauce with dried mushrooms

Ingredients:

• champignons - 500 g;
• heavy cream- 500 ml;
• onion - 2 pcs.;
• butter - 2 tbsp. spoons;
• parsley;
• spices.

Preparation

Chop the peeled onion and saute until soft. Then add chopped mushrooms, mix and cook vegetables for about 10 minutes. Then put them in a blender bowl, add spices to taste, add cream and whisk everything well. Now pour the resulting mass into a saucepan, warm it up a little and remove from heat. When serving, decorate the sauce with chopped fresh herbs.

Dried mushroom sauce with pepper

Ingredients:

Preparation

Process the shallots, chop and fry in a small amount of rice oil for 3 minutes. Then add the mushrooms chopped into small slices and bulgarian pepper pre-cleaned and washed. When all the moisture has evaporated from the mushrooms, add some salt to the vegetables and pour in a little white wine. We time it for 5 minutes, and when the alcohol wears out a little, throw in the chopped basil and remove the sauce from the heat. We let it brew a little, with closed lid, and then serve!

Mushroom sauce made from dried mushrooms is served with meat, cereals and potato dishes, to pasta. It is not difficult to prepare it. If you stocked up on dried mushrooms in the fall, then a variety of delicious food With mushroom sauce can do every day. Mushrooms are an excellent source of protein.

Just keep in mind that this is a pretty heavy food. Nutritionists do not often recommend eating mushroom dishes for children under 7 years old and people with diseases of the liver, stomach, pancreas. There is a separate section in cooking for sauces. They are used as a liquid condiment or to complement main dishes, especially to give them unique taste and aroma. Sauces contain in their composition a fairly large amount of extractives that stimulate appetite, as well as improve the absorption of food by the body. It is able to emphasize the natural taste of meat and add a slight hint of piquancy to 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 all year round to please your family with fragrant mushroom sauces, all you need is to stock up on dried "noble" mushrooms (aspen mushrooms, boletus, white, boletus) in the fall. Surely you noticed that dishes prepared with dried mushrooms are much tastier than those based on boiled, fried or baked ones? When drying mushrooms, all the juice evaporates, the moisture leaves, and the concentrated remains mushroom flavor which makes these dishes incredible!

Dried porcini mushroom sauce or gravy is quick and easy to prepare, it is good addition To pasta, especially for pasta from hard varieties wheat or homemade spaghetti, as well as mashed potatoes, fried or baked potatoes, to buckwheat, rice or pearl barley, the sauce can even be used as a dressing for warm vegetable salads... If you experienced mushroom picker with experience, then it makes no sense to tell you about the benefits of harvesting "forest meat".

Features of making sauce

Dried mushroom sauce was already prepared by our distant ancestors. Since that time, the recipes have changed somewhat, but the general principles of preparation have remained the same. Knowing them, you can certainly make a delicious and aromatic sauce according to any recipe you like.

• Dried mushrooms must be prepared in advance, about 6 hours before lunch, otherwise they will not have time to swell and take their original shape. First, they are poured with cool water for a short time, only for 20-30 minutes and washed well. Then it is soaked for 4-6 hours in clean water and boiled for half an hour in the same water, otherwise the broth will not be sufficiently aromatic. After that, the mushrooms can already be removed from the broth, cooled and cut into small pieces.
• Mushrooms for the sauce are chopped thoroughly, but not until mashed. Therefore, it is better not to use a blender, having done all the work manually.
• Sometimes the exact amount of mushrooms is not indicated in the recipe. This means that even a small amount of sauce can be prepared. However, you need to understand that the more mushrooms you use, the richer the taste and aroma of the finished sauce will be.
• Dried mushroom sauce is most often thickened with flour. It is advisable to fry it beforehand until it is caramelized. Then the sauce will taste good. Otherwise, it will turn out to be mealy and less tasty.
• You should not prepare mushroom sauce in large quantities, since it is undesirable to store it for more than two days.

Mushroom sauce made from dried mushrooms is usually served hot, pouring it over the dishes before serving or placing a specially shaped container filled with sauce on the table.

Required Ingredients:

• 50-100 g of dried mushrooms (more is better than less),
• 300 g onions (these are 3 medium-sized onions),
• 2 tbsp flour (wheat),
• 50-100 g butter,
• water,
• salt,
• black pepper (optional)

Cooking method:

1. For lean menu- replace the butter with vegetable oil. Properly cooked mushrooms are easier to digest, so we strictly follow the recipe.
2. Rinse dry mushrooms, pour in cold water(1-2 glasses) and leave for 6 hours (you can overnight). Put the soaked mushrooms (together with water) into a saucepan, add cold water (up to 1 liter) and cook without salt until the mushrooms are ready. Then remove the mushrooms from the broth with a slotted spoon, chop with a knife.
3. Peel and finely chop the onion, fry in vegetable (or butter) oil. When the onion turns transparent, add the prepared mushrooms. Fry mushrooms with onions until tender.
4. Saute the flour in butter until a brownish color is obtained. Without letting the browning cool down, add 3 cups of hot mushroom broth with continuous stirring. Cook, stirring occasionally, for about 15 minutes. Then add mushrooms with onions, sour cream (as an option), salt, pepper (if desired), mix and, as soon as it starts to boil, remove from heat. Give the mushroom sauce from dried mushrooms to brew a little and serve.

Classic mushroom sauce

Ingredients:

• dried mushrooms 50 g
• flour 20 g
• onion 75 g
• vegetable oil 30 g
• salt to taste; black pepper to taste

Cooking method:

Rinse dried mushrooms well, soak overnight and cook in the same water for 1 hour without salt. Strain the broth, mince the mushrooms. Fry the flour in vegetable oil until light brown, dilute with boiling broth and cook over low heat for 15-20 minutes. Fry the chopped onions in vegetable oil, add mushrooms to it, fry all together for 10 minutes, stirring, then transfer to the sauce. Add salt and black ground pepper taste. Stir and boil. Serve to potato cutlets and other potato dishes, boiled pasta, etc.

• porcini mushrooms (dry) - 50 g;
• onions or salad - 80 g;
• wheat flour - 30 g;
• mushroom broth - 600 ml;
• unsalted butter - 100 g;
• rock salt;
• white pepper.

Cooking method:

1. To prepare a sauce from dry 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. Do not add salt during cooking;
2. Already boiled mushrooms should be finely chopped, and the broth should be filtered. Measure out 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, a concentrated mushroom broth is poured into it and boiled with constant stirring for 13-15 minutes;
4. Meanwhile, in a separate frying pan, it is necessary to fry finely chopped onions and boiled mushrooms;
5. Add the fried mushrooms and onions to the boiling sauce, add a little salt and a pinch of white pepper. Boil for another 1-2 minutes and remove from heat;
6. Transfer the aromatic sauce to a special vessel and serve as an addition to potato dishes (mashed potatoes, pancakes, casseroles).

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 method:

1. Rinse the mushrooms thoroughly under running water. Then fill them with clean filtered water and leave for 3.5-4 hours. After the specified time, put them on fire and boil in the same water for 1 hour, without adding salt;
2. After that, the broth should be filtered. Boiled mushrooms are finely chopped and fried along with onions, until they are golden brown;
3. Place the spread in a clean skillet and melt. Then add sifted flour to it and, constantly kneading with a whisk, fry until a golden hue appears. Pour the cream in a thin stream;
4. The next step is to add mushrooms with onions and finely chopped parsley to the pan with a thickened creamy sauce. Everything is thoroughly mixed, seasoned with salt, garlic passed through a press and removed from heat;
5. The most delicate creamy mushroom sauce served to the table in addition to meat dishes, poultry dishes, as well as pasta.

Flavored Mushroom Sauce Recipe

Ingredients:

• dried boletus - 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;
• mix " Provencal herbs"- 2 years.

Cooking method:

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

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

Ingredients for cooking:

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

Cooking method:

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 the mushrooms from the broth and chop finely. Then chop the onion. Processed cheese cut into cubes. Next, fry the onion in a pan, then add mushrooms to it and at the last moment - milk;
4. Boil all ingredients for 5-7 minutes, then add chopped herbs, salt and wine. Bring the mixture to a boil again and remove from heat.

Creamy mushroom sauce

Ingredients:

• cream - 200 ml
• flour - 1 tablespoon
• butter - 2 tablespoons
• porcini mushrooms (dried) - 100g.

Cooking method:

1. To make a creamy sauce with porcini mushrooms you need.
2. Wash the porcini mushrooms, fill with water, leave for 6-8 hours. Then wash, boil until tender and grind.
3. Put butter in a preheated pan, add flour, pour in cream, salt and mix. Then put the porcini mushrooms in a frying pan with a creamy mass, mix, simmer over low heat for 3 minutes and remove from heat.
4. Put the prepared mass in a saucepan and serve on the table.

Dried porcini mushroom sauce

Ingredients:

• water - 0.5 l;
• dry mushrooms - 50-80 gr (you can fresh, read the proportions below);
• onions - 1 - 2 pcs;
• tomato paste or sauce - 2-3 tbsp. l;
• garlic - 3-2 teeth;
• rye flour - 2 tbsp. l;

Cooking method:

1. Soak mushrooms in drinking water for 2 hours. If you use frozen or fresh, you will need about 200-300 grams. There is no need to soak fresh ones, you can simply peel and cut them.
2. Then squeeze and cut the mushrooms small pieces... Send to a skillet with vegetable oil. Fry a little.
3. Finely chop the onion. Send to the pan with porcini mushrooms.
4. Fry the two ingredients until tender. Salt.
5. Add tomato sauce or a paste, can be canned or fresh tomatoes without skin.
6. Add water. Put on fire and bring to a boil. Simmer for 10 minutes.
7. Rye or wheat flour diluted with water.
8. Pour into the boiling gravy flour mixture... Stir, let it boil and can be removed from heat.
9. Add finely chopped herbs and chopped garlic to a hot dish.
10. The mushroom sauce is ready. It can be served hot, but it is also delicious cold.

Dried mushroom sauce

Ingredients:

• 20-25 g dry mushrooms (5-6 pieces of dry mushrooms)
• 1 large onion
• 2-3 tablespoons of wheat flour
• some sunflower oil
• salt and black pepper to taste

Cooking method:

1. Soak dry mushrooms in clean cold water for 2 hours.
2. Place the soaked mushrooms without draining the water over the fire. After boiling, cook for 20 minutes, season with salt to taste.
3. While the mushrooms are boiling, peel the onions and cut them into large half rings.
4. Put sauté in a frying pan until golden brown.
5. We take out the mushrooms with a slotted spoon, but do not pour out the mushroom broth, we will need it to make the sauce.
6. Let's turn the mushrooms through a meat grinder, and after them - sautéed onions.
7. Pour flour into a dry frying pan and fry it until creamy, stirring occasionally.
8. Add mushrooms and onions to the flour and add mushroom broth.
9. After boiling, simmer for another 10-15 minutes until the sauce thickens. We taste the gravy, add salt if necessary, and pepper if desired (I did not add pepper).
10. The mushroom sauce from porcini mushrooms is ready, it can be served in a separate gravy boat with dishes, or you can immediately pour it onto a plate.

Classic Dried Mushroom Sauce

Compound:

• dried porcini mushrooms - 50-100 g;
• onions - 0.2 kg;
• water - 0.75 l;
• butter - 100 g;
• wheat flour - 40 g;
• salt, spices - to taste.

Cooking method:

1. Rinse the mushrooms, cover with two glasses of filtered water and leave overnight or at least 4 hours.
2. Transfer with water to a saucepan, put it on fire.
3. Cook the mushrooms, stirring occasionally, over low heat for 20-30 minutes after the contents of the pot have boiled. Add salt and spices 10 minutes before cooking.
4. Remove the mushrooms with a slotted spoon. Wait a little for them to cool down. Chop finely with a knife.
5. Peel and chop the onion with a knife. Fry it in butter until soft.
6. Fry the flour in a clean frying pan, pour in a glass of broth, constantly whisking the flour with a whisk. If the mushroom broth is slightly smaller, dilute it with warm boiled water before this.
7. Cook the sauce for about 5 minutes to thicken it.
8. Put onion and mushrooms in the sauce, stir. Cook for another 5 minutes.

This sauce can be served with almost any dish, but many housewives consider its recipe to be just a basic one, enriching the taste of mushroom sauce with herbs, garlic, cream and other products.

Dried mushroom sauce with sour cream

Compound:

• dried mushrooms - 100 g;
• water - 1 l;
• onions - 0.2 kg;
• vegetable oil - 100 ml;
• butter - 50 g;
• wheat flour - 35 g;
• sour cream - 100 ml;
• fresh dill - 50 g;
• salt, pepper - to taste.

Cooking method:

1. Pour the washed mushrooms with a liter of purified water for 4-6 hours.
2. Put the saucepan on fire, over medium heat, wait for the water to boil. Cover the pot with a lid, reduce heat and boil the mushrooms until soft. After boiling water, this will take about 20-30 minutes.
3. Drain the broth, strain.
4. Cool the mushrooms, chop finely.
5. Cut the peeled onions into small pieces.
6. Fry the onion in vegetable oil and mix with the mushrooms. Fry this mixture for 5-10 minutes.
7. Melt the butter in a clean frying pan, add flour, stir.
8. Pour in the mushroom broth in a thin stream, continuing to stir the sauce with a whisk.
9. When the sauce thickens a little, add mushrooms and onions to it, as well as finely chopped dill.
10. Cook for another 5 minutes without stopping stirring. Add sour cream, salt and spices to taste. Stir, wait a couple of minutes and remove the container with the sauce from the heat.

The sauce prepared according to this recipe gets a fresh summer aroma thanks to dill, and sour cream gives it a delicate creamy taste.

Dried mushroom cream sauce

Compound:

• dried mushrooms - 100 g;
• water - 0.5 l;
• onions - 0.2 kg;
• cream - 0.5 l;
• fresh herbs (parsley, dill) - to taste;
• butter - 50 g;
• wheat flour - 20 g;
• salt, spices - to taste.

Cooking method:

1. Rinse the mushrooms, soak for 4-5 hours in cool water, then boil in it until soft. Cool and chop finely.
2. Peel the onion. Cut it into small cubes.
3. Chop fresh herbs finely with a knife.
4. Melt the butter and fry the flour in it. When the flour acquires a pleasant creamy hue, pour in the cream in a thin stream. At this time, the sauce must be whipped with a whisk so that no lumps form.
5. Put mushrooms, onions and herbs in the sauce. Cook, stirring occasionally, the creamy sauce for 10 minutes.

The delicate creamy taste and pleasant aroma of the sauce will hardly leave anyone indifferent. This sauce goes especially well with pasta, poultry dishes. The sauce will be even tastier and more aromatic if you squeeze a couple of cloves of garlic into it a few minutes before being ready.

Spicy Dried Mushroom Sauce

Compound:

• mushrooms, reconstituted from dried - 0.5 kg;
• onions - 150 g;
• Bulgarian pepper - 0.5 kg;
• dry white wine - 0.25 l;
• salt, hot spices - to taste;
• olive oil - how much will it take.

Cooking method:

1. Reconstitute dried mushrooms by soaking them in clean water for several hours. Put on fire and boil until tender. Usually 30 minutes of boiling is more than enough for this. Season with salt and pepper the broth 5 minutes until tender. Read more:
2. Take out the mushrooms, let the water drain. Cut into medium-sized pieces.
3. Wash the pepper. Cut off the stalks from the fruit, remove the seeds from them. Cut the peppers into small squares or thin strips.
4. Peel and cut the onion into thin half rings.
5. Heat oil in a frying pan, put onions in it. Sauté for 2-3 minutes, then add the pepper to the onion and continue cooking over low heat, stirring occasionally, for another 10 minutes.
6. Add mushrooms and sauté with vegetables for about 10 minutes.
7. Pour in the wine, reduce the heat, cover the pan. Simmer everything in wine for 5 minutes.

The sauce for this recipe is quite thick. This is not even a sauce, but a warm salad that will harmoniously complement any dish of meat, potatoes, pasta.

The good thing about dried mushroom sauce is that it can be prepared at any time of the year. At the same time, it is not inferior in its organoleptic qualities to a sauce made from fresh mushrooms.