I offer several recipes for mushroom champignon sauce. All the photos correspond to what you will see when you prepare the recipe for the mushroom sauce.

Light mushroom mushroom sauce for steak

This flavorful mushroom sauce is great for. Thanks to it, you can easily create a delicious dinner. When preparing the sauce, you can add a little porcini mushroom to the champignons. Then the dish will turn out to be simply fantastic!

Ingredients:

1. champignon mushrooms - 250 grams;
2. butter - 1 tablespoon;
3. olive oil - 1 tablespoon;
4. dry red wine -1/2 cup;
5. meat broth - 3/4 cup;
6. flour - 2 tablespoons;
7. cold water - 3 tablespoons;
8. dried parsley - 1 teaspoon;
9. salt and pepper to taste.

Cooking method:

• fry the mushrooms in butter and olive oil for 3-5 minutes, stirring occasionally. Cut the mushrooms for this sauce into the size that you like best. In classic Western cooking, mushrooms are chopped coarsely but thinly.
• add red wine and simmer for another 5 minutes.
• then add beef broth and simmer to reduce the volume of liquid (about 5-7 minutes).
• mix flour and cold water and beat until smooth.
• add the diluted flour to the mushrooms, stirring well.
• Season to taste with salt and pepper and cook for about 1-2 minutes, until the sauce thickens, stirring constantly. If the sauce is too thick, you can add a little more broth.
• add dry parsley or Mediterranean spices to the sauce.

This sauce is also very good for steak. No salt is added during its preparation. The “salinity” comes from the soy sauce. And it will be very good to add, in addition to the ingredients of the recipe, black pepper, for spiciness. This will add spice to the dish and improve its taste.
This recipe is for four servings.

Ingredients:

1. champignon mushrooms - 250 grams
2. butter - 3 tablespoons;
3. large onion - 1 piece;
4. corn flour - 2 teaspoons;
5. water -1 glass of water;
6. soy sauce - 1 teaspoon;
7. tomato sauce - 2 tablespoons;
8. adjika - 2 teaspoons;
9. granular mustard - 2 teaspoons.

Cooking method:

• Heat the butter in a skillet and sauté the onion, cut into thin half rings, for 5 minutes or until the onion is tender.
• add the thinly sliced ​​mushrooms and simmer for another 2-3 minutes.
• mix the cornmeal with a little water (1-2 tablespoons), and after weighing thoroughly so that there are no lumps, pour the mixture into the frying pan. It is better to take boiled water.
• add to the mushrooms: the remaining amount of water, tomato sauce, adjika, mustard and soy sauce.
• boil over medium heat until the sauce thickens.
• steaks are poured with ready-made mushroom sauce.

Mushroom sauce with white wine and cream

This mushroom sauce recipe is delicious! It's good even without parmesan. If you want cheese, but no expensive Parmesan cheese, you can use any hard cheese. If you like hot sauces, you can add three minced cloves of garlic to the mushrooms. Perfectly matches the chicken. The recipe is for 4-6 servings.

Ingredients:

1. champignon mushrooms - 250 grams;
2. butter (for frying) - 2-3 tablespoons. spoons;
3. flour - 1/2 cup;
4. butter - 1/2 cup;
5. chicken broth - 2 1/2 cups;
6. white wine - 1/2 cup (or use 3 cups chicken broth instead of wine);
7. fat cream -1/2 cup;
8. parmesan cheese - 3-4 tablespoons. lies. (or to taste);
9. pepper and salt.

Cooking method:

• fry the chopped mushrooms in butter until they begin to turn brownish (about 10-12 minutes) and set aside.
• in a saucepan or frying pan, mix butter and flour. Heat over medium heat, stirring constantly, until the mixture is light golden brown (about 6-7 minutes).
• add wine. Cook, stirring occasionally, until the mixture thickens.
• add cream. Reduce heat and simmer for about 10-12 minutes.
• add grated parmesan cheese to the sauce and mix thoroughly. Simmer for another 5-7 minutes.
• season the prepared sauce with salt and pepper.

This is a very simple Australian recipe. The sauce can be prepared several hours in advance before a meal, while fish fillets are best prepared immediately before serving.

Ingredients:

1. bacon - 4 slices;
2. medium onion -1 piece;
3. vegetable oil for frying
4. heavy cream - 3/4 cup;
5. green onions - one bunch;
6. cornstarch - 2 teaspoons;
7. water -1 tables. spoon;
8. champignon mushrooms - 150 grams.

Cooking method:

• Place finely chopped bacon and chopped onions in a skillet and simmer. Stir constantly and simmer for 2 minutes or until the onions are tender.
• add cream, chopped green onions and cornstarch mixed with water. Stir constantly until the mixture begins to thicken.
• add chopped mushrooms and cook for another 2-3 minutes.

NOTE: If the mushroom sauce is too thick, put it on low heat and add enough milk or cream to reach your desired consistency.

Mushroom pasta sauce

This mushroom sauce recipe comes from the original Italian cookbook. The sauce is very aromatic and or pasta. The recipe is for 2 servings.
Ingredients:

1. olive oil - 5 tablespoons;
2. garlic - 1 clove;
3. onion - 1 piece;
4. a mixture of mushrooms (champignons, chanterelles, shiitaki) - 400 grams;
5. white wine - 100 ml;
6. heavy cream - 150 ml;
7. salt, pepper and herbs to taste;
8. Parmesan cheese - 50 grams.

Cooking method:

• Peel the mushrooms and cut into thin slices. Also peel and chop the onion and garlic.
• heat olive oil in a large skillet. Saute the onion and garlic for 1-3 minutes and then add the mushrooms. Fry them over fairly high heat until almost all of their liquid has evaporated.
• add white wine and simmer over high heat for a few minutes.
• reduce heat and simmer until mixture thickens.
• now add cream and season with pepper and salt to taste (you can also add other spices if desired). Parsley is ideal.
• if you like Parmesan cheese, you can add that too. This will make the sauce more creamy.
• now send pasta to the sauce, stir and the dish is ready!

Today I want to show you how to cook step by step. Any sauce, just like mushroom or meat gravy, will be an excellent addition to the main side dish, giving it a complete look.

Many people think that mushroom sauce and gravy are the same dish. In fact, this is far from the case. Mushroom is prepared mainly in mushroom broth with the addition of vegetables and flour as a thickener. In contrast to this dish, mushroom sauce is prepared on the basis of mushrooms, cream, milk or sour cream. If mushrooms are used for the sauce, which can be eaten raw, for example, champignons or oyster mushrooms, then these mushrooms are not pre-boiled.

Before preparing mushroom sauce, any forest mushrooms must undergo heat treatment according to the cooking technology. The fastest way to make a mushroom sauce is an oyster mushroom or mushroom sauce. As for me, it turns out from champignons much tastier than from oyster mushrooms. In addition, you can cook it quickly, in a hurry, so to speak.

Now let's move on to the recipe and see how to cook mushroom mushroom sauce with cream.

Ingredients:

• Champignons - 400 gr.,
• Onions - 2 pcs.,
• Sunflower oil - 3 tbsp. spoons,
• Butter - 150 gr.,
• Salt is a pinch
• Black pepper to taste
• Wheat flour - 3 tbsp. spoons.

Mushroom champignon sauce - recipe

After all the ingredients are prepared, you can start making mushroom mushroom sauce. Peel the onions and cut them into small cubes.

Wash. Cut the mushrooms into thin slices.

Put the onion with mushrooms in a pan with warmed up vegetable oil.

With occasional stirring, fry the mushrooms and onions for about 10 minutes.

Transfer the fried mushrooms and onions to a plate. Wash and dry the pan. Place it on the stove. Once the pan is hot, place the slices of chopped butter on top of it.

Melt the butter while stirring. Once it has melted, add wheat flour.

Stir the butter and flour with a wooden spatula until a thick gruel is obtained.

Pour the chilled cream into the resulting mass. If there is not enough cream, you can replace them with milk. Remove the pan from heat. Quickly stir the butter-boiled flour with the cream until the large lump of flour disappears completely.

Put the fried champignons and onions in the resulting mushroom sauce.

Stir the mushrooms into the sauce quickly. Season with salt to taste. Add black pepper or other spices to taste. Cook the sauce for about 2 more minutes. Remove skillet from heat. Pour the sauce into a salad bowl. Let the mushroom sauce cool.

The mushroom mushroom sauce is ready. Pour over mashed potatoes, pasta, pasta, buckwheat porridge or any other porridge with sauce just before serving. By the way, in Italy and in the Mediterranean countries, mushroom sauce is popular in combination with. Enjoy your meal. I would be glad if this recipe for mushroom mushroom sauce you liked it and will come in handy.

A properly made champignon gravy can decorate any dish and add new notes of piquant aroma to it. It is relatively easy to prepare it, because the home conditions allow it to be done quickly using fresh or frozen mushrooms. The secrets of making mushroom-based sauces lie in the choice of products and their processing.

How to make mushroom sauce

To properly and deliciously prepare mushroom sauce based on champignons, you need to choose the main component. Fresh, dried, or ready-made frozen mushrooms are suitable. You can take them solo or combine them with others - white, chanterelles, honey agarics or boletus. The number of options is unlimited. The mushrooms are thoroughly washed, cleaned, if necessary, from dirt and films, crushed and, if desired, fried to enhance the taste.

Heat treatments can be combined with onions for a richer flavor. You can use vegetable or butter for frying. In this case, mushroom and onion slices are fried until excess moisture evaporates, and then filled with broth (mushroom, vegetable or meat), sour cream, cream or mayonnaise. Salt and black pepper are added from the seasonings. Mushroom sauce with garlic, herbs, horseradish is deliciously combined.

Particular attention should be paid to spices - there can be an unlimited number of them. Thyme, rosemary, Provencal herbs, and allspice are best suited to mushroom sauces. In addition to spices and seasonings, it is allowed to put cheese, tomatoes, apples with sauces on champignons. You can thicken the consistency with flour, herbs or eggs.

Creamy sauce with champignons or based on sour cream / mayonnaise / milk takes a little longer to cook than classic white, because it needs to be boiled down to the required thickness. It is best to do this in a saucepan: sauté the flour, pour over the mushroom broth, boil the mushrooms. Add onion, a heap of spices, pour cream or sour cream, let it simmer and leave to simmer, serve with pasta or chicken.

Mushroom sauce - recipe

All chefs will appreciate the step-by-step recipe for mushroom sauce with a photo, which will help you create a gravy that is pleasant in taste and appearance, which will suit most dishes. Universal kitchen filling will decorate the taste of pasta, highlight the tender chicken meat, the aroma of pork and beef. Vegetarians or those who are losing weight will also appreciate the lean mushroom sauce because it is good for protein but does not contain animal ingredients.

From champignons

• Cooking time: half an hour.
• Servings Per Container: 10 Persons.
• Calorie content: 172 kcal.
• Purpose: for lunch.
• Cuisine: author's.

The mushroom mushroom sauce presented below is called white, it is simple to make and has a rich unusual taste. It is based on fresh mushrooms and butter, pouring from milk with spices. Such a gravy is suitable for poultry or fresh vegetable slicing; from additional components, spices and green onions may be needed, which can be easily replaced with parsley or dill.

Ingredients:

• champignons - 0.7 kg;
• butter - 40 g;
• onions - 1 pc.;
• milk - liter;
• flour - 60 g;
• black pepper - 2 g;
• green onions - 4 stalks.

Cooking method:

1. Rinse the mushrooms, cover with water, boil. Season with salt, simmer for 15 minutes.
2. Peel the onion, chop it, do the same with the mushrooms.
3. Melt the butter, sauté the onion slices for four minutes, add the mushroom slices, and simmer.
4. Pour in flour, pour in milk, stir thoroughly to avoid the formation of lumps, if desired, you can filter. Over low heat, you need to bring it to thicken. Covering is optional.
5. Chop green onions, season with sauce. Transfer to a separate bowl or immediately pour over the meat or steamed fish.

Creamy

• Cooking time: half an hour.
• Servings Per Container: 3 Persons.
• Calorie content: 177 kcal.
• Purpose: for dinner.
• Cuisine: author's.
• Complexity of preparation: medium.

Creamy mushroom sauce is in perfect harmony with pasta, serves as an excellent filling, which emphasizes the taste of products. Used nutmeg, hard cheese and garlic create a special gravy flavor. The mushroom sauce with cream is slightly sour due to the use of lemon juice and traditional spices.

Ingredients:

• fresh champignons - 150 g;
• cream of 10% fat content - a glass;
• butter - 50 g;
• onion - 1 pc.;
• processed cheese - 20 g;
• nutmeg - a pinch;
• Italian herbs - a pinch;
• garlic - a slice;
• lemon juice - 20 ml.

Cooking method:

1. Melt the butter, fry the chopped onion on it until smooth, add salt and pepper.
2. Wipe the champignons with a damp cloth, cut into slices, fry until lightly browned.
3. Pour cream over the mushroom slices, season with spices. Stir thoroughly, simmer over medium heat for 20 minutes, so that the sauce evaporates slightly and thickens.
4. Add cheese grated on a fine grater, leave to melt completely, pour in lemon juice, add garlic shavings. You need to give it a couple of minutes to saturate.

With sour cream

• Cooking time: half an hour.
• Servings Per Container: 4 Persons.
• Calorie content: 179 kcal.
• Purpose: for lunch.
• Cuisine: author's.
• Complexity of preparation: medium.

Mushroom sauce with sour cream turns out to be very attractive and suitable for dressing many delicacies - from meat to fish. You can use not only fresh, but pickled mushrooms for cooking - this will make the gravy more spicy and rich. From spices, bay leaves and parsley are good. Champignon sauce with sour cream will appeal to everyone who tastes it.

Ingredients:

• champignons - half a kilo;
• onions - 2 pcs.;
• sour cream - 100 ml;
• flour - 20 g;
• vegetable oil -80 ml;
• bay leaf - 2 pcs.;
• water - 100 ml;
• parsley - 2 stalks.

Cooking method:

1. Rinse the mushrooms with cold water, cut into slices half a centimeter thick, similarly cut the onion into half rings.
2. Preheat a frying pan, add oil, fry the onion first until golden brown, then add the mushroom slices, fry for five minutes. Add salt, pepper, add flour.
3. Put sour cream, stir, pour in water. Simmer for 15 minutes, covered, using moderate heat. Season with bay leaf five minutes before cooking, garnish with herbs, you can try different types.

With mayonnaise

• Cooking time: half an hour.
• Servings Per Container: 4 Persons.
• Calorie content: 182 kcal.
• Purpose: for dinner.
• Cuisine: author's.
• Complexity of preparation: medium.

Mushroom sauce with mayonnaise is high in calories, but at the same time serves as a source of beneficial nutrients. The fat in the mayonnaise filling gives a special softness and tenderness, which goes well with carrot and onion frying and tomato sauce, taken as additional products. Mayonnaise is best taken with a medium fat content.

Ingredients:

• fresh champignons - 350 g;
• onion - 1 pc.;
• carrots - 1 pc.;
• parsley - 30 g;
• salad mayonnaise - 50 ml;
• bay leaf - 1 pc .;
• ketchup - 30 ml.

Cooking method:

1. Rinse the champignons well with cold water, discard in a colander to drain off excess moisture, cut into thin slices.
2. Peel the carrots, rub coarsely, chop the onion into small cubes.
3. Heat the oil, fry the onions until golden brown, add the carrots, fry for a couple of minutes.
4. Send the mushroom slices there, simmer under the lid until the mushrooms are half cooked.
5. Season with bay leaves, black pepper, and salt. Simmer for six minutes.
6. Pour in mayonnaise, ketchup, finely chopped greens in two minutes. Simmer for two minutes, serve with potatoes, spaghetti or rice.
7. Ketchup can be replaced with blended tomatoes or tomato paste diluted with water in a 1: 1 ratio.

With milk

• Cooking time: half an hour.
• Servings Per Container: 6 Persons.
• Calorie content: 175 kcal.
• Purpose: for lunch.
• Cuisine: author's.
• Complexity of preparation: medium.

Mushroom mushroom sauce with milk goes well with fresh or stewed vegetables, making sauté or stew of them more tasty and aromatic. For production, you can take fresh or dry champignons, mix them with porcini mushroom powder to enhance the taste. A universal dressing will perfectly emphasize the freshness of products, make their aroma recognizable and spicy.

Ingredients:

• milk - a glass;
• champignons - 600 g;
• dried porcini mushrooms - 100 g;
• onions - 2 pcs.;
• flour - 40 g;
• vegetable oil - 40 ml.

Cooking method:

1. Pour porcini mushrooms with warm water for 20 minutes, rinse, cut. Chop fresh champignons, do the same with onions.
2. Fry the onion with mushroom slices until soft and evaporation of the liquid, sauté the flour in another pan, mix with dry mushrooms.
3. Fry for a minute, pour in milk, season with spices. Boil, serve with vegetables or over steak.

Frozen mushrooms with sour cream

• Cooking time: half an hour.
• Servings Per Container: 2 Persons.
• Calorie content: 179 kcal.
• Purpose: for dinner.
• Cuisine: author's.
• Complexity of preparation: medium.

Mushroom sauce made from frozen mushrooms with sour cream is easy to make, because you do not need to defrost the ingredients for it. You can even freeze food for future use, and then use it in winter. You just need to pour them into the pan and bring to readiness, you don't even need slicing. The refined aroma of the filling will make any dish even tastier, arousing appetite, households are able to sweep away a portion of it very quickly.

Ingredients:

• frozen mushrooms - 300 g;
• egg yolks - 2 pcs.;
• vegetable broth - 100 ml;
• wheat flour - 20 grams;
• sour cream - 150 ml;
• butter - 40 g;
• lemon juice - a couple of drops.

Cooking method:

1. Melt the butter, fry the mushrooms.
2. Pour flour into cold broth, stir, pour mushrooms, salt, pepper.
3. Combine sour cream with yolks, beat for a couple of minutes, pour in lemon juice.

Mushroom champignon sauce is one of the simplest sauces, and even made from readily available products. It goes well with almost any meal.

Mushroom champignon sauce with cream

The champignon sauce with cream has an unusual taste, creamy texture and tenderness.

For cooking you will need:

• about 300 milliliters of heavy cream;
• a spoonful of flour;
• 50 grams of butter;
• any seasonings you want;
• one onion;
• 200 grams of champignons.

Cooking process:

1. Mushrooms and onions need to be chopped very finely, and the smaller the pieces, the better, but you do not need to use a blender or food processor.
2. Fry onions in a hot frying pan until golden brown, combine with mushrooms and wait until everything is ready. The liquid that appears should be completely digested.
3. Put the butter in another container, drown it, mix it with flour and fry for just a minute, then pour in the cream and bring to a boil, not forgetting to stir. The mixture should be completely homogeneous.
4. We continue to cook for another two minutes and add the sauce to the mushrooms and onions. Add seasonings to your taste and simmer over low heat for about 15 minutes, so that the contents thicken. Serve the sauce only after it has cooled.

With mayonnaise

Another option for mushroom sauce. An excellent solution in case there is no cream at hand.

Required products:

• a spoonful of flour;
• spices to your taste;
• about 150 grams of champignons;
• 30 grams of mayonnaise.

Cooking process:

1. Chop mushrooms and onions well, put them in a pan and fry until a beautiful ruddy color appears.
2. Then we spread mayonnaise, flour to them, season with the selected spices, mix and leave to cook over low heat for five minutes.

With sour cream

Mushroom sauce with sour cream is much healthier than with mayonnaise.

And if you also take a product that is not too fatty, then the dish will turn out to be completely non-nutritious.

Required products:

• a small jar of sour cream;
• seasonings at will;
• one onion;
• about 200 grams of champignons.

Cooking process:

1. Unlike other recipes, in this one you will have to stew the vegetables so that the secreted liquid does not evaporate.
2. Chop the onion and mushrooms, send them to a low-heat pan, cover with a lid and keep for about 15 minutes. If necessary, pour a little water into the pan so that its contents do not burn.
3. Pour in sour cream and continue cooking for another 7 minutes. Add the selected spices.
4. Remove from heat, wait for the mass to cool down, and bring it to the state of puree using a blender or food processor.

Creamy garlic mushroom sauce

Creamy mushroom sauce can be made more savory. Just add garlic to it.

Required products:

• two tablespoons of flour;
• 200 grams of champignons;
• seasonings to your taste;
• packing of heavy cream;
• about 40 grams of butter;
• two cloves of garlic.

Cooking process:

1. In a hot frying pan, melt the butter until liquid, add the garlic, chopped into small pieces, to it, hold it for a while, but do not fry.
2. Pour flour into this mixture and stir to thicken everything. Pour in the cream, wait for the sauce to boil, add the seasonings and turn off the heat.
3. In another pan, fry the chopped mushrooms - all the liquid should evaporate from them. Pour over the prepared sauce and simmer for another five minutes until cooked through.

Frozen mushrooms

Such a sauce is prepared simply, but it turns out not at all worse than from a fresh product.

Required Ingredients:

• one onion;
• a spoonful of butter;
• seasonings to taste;
• 300 grams of frozen mushrooms.

Cooking process:

1. Chop the onion into small pieces and fry in a hot pan until golden brown.
2. We also add mushrooms here, which are unnecessary to defrost in advance. Cover with a lid and simmer for about three minutes.
3. Then we open, increase the heat and cook for another 5 minutes so that almost all the liquid evaporates, and the color of the mushrooms becomes darker.
4. Turn off the stove, add butter and use a blender to make mashed potatoes from the mass.

If the sauce comes out too thick, then you can pour in a little water and use the blender again.

Creamy mushroom champignon sauce for spaghetti

Spaghetti with mushroom sauce is one of the best combinations. The dish turns out to be tender and incredibly tasty.

Required products:

• one onion;
• a jar of cream;
• 300 grams of champignons;
• seasonings and herbs as you wish.

Cooking process:

1. Cut the onion into small cubes and bring until golden brown in a hot frying pan.
2. We spread the pre-cut champignons to it, fry everything together for about 10 minutes so that all the liquid evaporates.
3. Season the vegetables with the selected spices to your liking and pour in the cream. We are waiting for the contents to boil and remove from the stove.
4. Pour spaghetti with this sauce.

On top, if desired, you can add fresh herbs.

Meat sauce recipe

Champignon sauce goes well with almost anything. It can be used with pasta, rice, boiled potatoes, fish ... And this cooking option will be the perfect addition to meat.

Required products:

• three tablespoons of lemon juice;
• about 30 grams of butter;
• 300 milliliters of broth;
• 200 grams of mushrooms;
• spices to taste;
• three tablespoons of flour.

Cooking process:

1. First, we wash the mushrooms well and cut them into small pieces. You can even grind them with a grater.
2. We send oil to the pan and drown it. Then we fall asleep the champignons and begin to simmer them over low heat so that they decrease in size and give up all the excess liquid. This will take about 10 minutes. Make sure they are not fried.
3. Pour in the specified amount of lemon juice, add flour. Mix everything thoroughly and season with any spices to your liking.
4. It remains to add broth to the sauce and bring everything to readiness by simmering over low heat for about 10 minutes.

readiness 30-40 minutes. While roasting, peel the onion, chop and

add to fried mushrooms, mix everything well and give more

10 min. brown onions. Separately dissolve sour cream, cream,

Pour flour, salt, pepper and the whole whipped mixture to the mushrooms with onions and

boil. You can add herbs to the finished gravy.

Suitable for any side dish. Time 40 min.

Sauce for pasta, rice, boiled potatoes

Chicken breast and onions are cut and thrown into a frying pan, salt, pepper and fry in sunflower oil. Throw in sliced ​​bell peppers and mushrooms (can be canned). Fry for a couple of minutes, stirring. Throw in a frying pan half a jar of tomatoes and 100 g of cream and half a tablespoon dried herbs, finely chopped fresh basil. After a couple of minutes, pour into rice, pasta or potatoes and sprinkle with parsley.

If you prepare a gravy, which includes flour, then, so that there are no lumps, fry the flour over low heat until creamy and be sure! cool. Then add water or cream (cream is better and tastier). Stir all the time, kneading the lumps. When there are no more lumps, pour in the rest of the water, stir and pour into the boiling gravy.

Ingredients for Nostalgia Chicken Gravy

Chicken (any parts)

Carrots - 2 pieces

Broth water - 1.5 - 2 l

Flour - 1 tbsp. l.

Tomato paste - 1 tbsp l.

Bay leaf - 3 pcs

Garlic - 1 tooth

Basil parsley cilantro (to taste)

Nostalgia Chicken Gravy Recipe

Cooking procedure:

1. We take our chicken parts, wash them, and cook the broth as for soup, but a little longer, so that the chicken is boiled (we do not need all of the broth). I didn't salt.

2. While the broth is cooking, cut the onion into half rings and the carrot into slices. Fry everything in a skillet in vegetable oil.

3. Take out the chicken (remove the skin and do not use it) and cut it into small pieces. We put our chopped chicken in the broth. We leave only part of the broth. The remaining broth can then be used for soup.

4. Add to the saucepan fried onions and carrots, flour and our spices and salt and tomato paste.

5. Stir, simmer for another 10 minutes ...

6. Serve with rice, puree or buckwheat….

Bon appetite!!!

Very tasty

tomatoes - 4-5 pcs (~ 1 kg),

garlic - 1 clove,

hot pepper - 1 small ring (more or less, depending on the desired pungency),

olive or vegetable oil - 2-3 tablespoons,

a pinch of sugar

freshly ground pepper

Preparation

Wash the tomatoes and cut into cubes or slices.

In a frying pan preheated with vegetable or olive oil, fry a clove of garlic, cut lengthwise into 2-4 pieces.

* Optionally, you can fry a small ring of hot peppers (chili or peperoncino) with garlic, but you don't need to add hot peppers.

When the garlic is browned, remove it from the pan along with the hot pepper.

Put the tomatoes in the garlic oil, add a little salt, a little pepper with freshly ground pepper and simmer, stirring occasionally, for ~ 15-30 minutes (you can simmer for longer with a low boil, under the lid).

At the end of cooking add the sauce to taste, add a pinch of sugar and cook for another 1-2 minutes.

Rub the tomato mass through a fine sieve, removing the skin and seeds.

The prepared sauce can be added to any hot dishes instead of tomato paste or ketchup; can also be served chilled with meat, fish and vegetables.

Enjoy your meal!

To make a gravy from fresh mushrooms, we will need to take:

• fresh champignons - 200 g
• tomato paste - 4 tablespoons
• sunflower oil - 2 tablespoons
• dried herbs (parsley, dill)
• black pepper
• Bay leaf
• salt to taste

Wash the champignons and cut them into pieces. Peel the onion and cut it into half rings. Pass it in a deep frying pan with sunflower oil. When it is slightly browned, add the tomato paste and let the onion simmer slightly. Add boiled water (200-300 ml) and bring to a boil. Then put the mushrooms in the resulting boiling broth and cook for 15-20 minutes over medium heat. You do not need to close the lid. About 10 minutes before cooking, salt and pepper, add bay leaves and dried herbs. This sauce goes well with pasta or boiled potatoes.

Mushroom sauce with sour cream

Mushroom sauce with sour cream will help give a new taste to familiar dishes - pasta, potatoes or boiled rice. To prepare it, we need:

• fresh mushrooms - 500 g
• water - 1 tbsp.
• sour cream - 1 tbsp.
• onions - 3 pcs.
• garlic - 3 cloves
• flour - 1 tbsp.
• tomato paste - 1 tablespoon
• vegetable oil for frying onions
• salt, pepper - to taste

We wash the mushrooms, peel and cut into pieces of the same size. Peel and finely chop the onion. Fry the onions in vegetable oil until golden brown. Then add mushrooms to it and fry until they are browned. After that, add tomato paste and sour cream, salt and pepper to taste. Then add water, flour and simmer over low heat, stirring constantly, for 10 minutes. Then we remove the gravy from the heat, put the garlic passed through the garlic press into it and mix thoroughly.

Mushroom Mushroom Sauce

A very aromatic mushroom sauce is obtained from the "king of mushrooms" - white mushroom. Cream gives it a special tenderness. To make porcini mushroom gravy, we will need to take:

• porcini mushrooms - 200 g
• cream - 100 ml
• medium-sized onions - 2 pcs.
• vegetable oil - 2 tablespoons
• sour cream - 2 tablespoons
• flour - 1 tbsp.
• herbs, spices, salt - to taste

Wash the mushrooms and cut into small pieces. Fry the mushrooms for half an hour in a hot skillet with sunflower oil. While the mushrooms, peel the onion and cut into cubes. Add the chopped onion to the mushrooms and fry the mushrooms and onions for another 10 minutes.

Fry flour in a separate frying pan. Then add cream, sour cream, herbs and spices to it, salt to taste. Stir the sauce and bring to a boil. Combine fried mushrooms and onions with a creamy sauce and mix well.

Mushroom sauce with vegetables

Another option for mushroom gravy. It differs from the previous ones in that we add vegetables to the gravy - carrots and parsley root. To prepare it, we will take:

• champignons - 300 g
• water - 2 l
• parsley root - 1 pc.
• carrots - 1 pc.
• flour - 1 tbsp.
• salt to taste

Rinse the mushrooms with cold water and chop finely. Wash carrots and parsley root, peel and cut into strips. Heat the flour in a clean and dry frying pan until it is nutty.

Put the mushrooms and chopped vegetables in a small saucepan, fill with water, add flour and set the saucepan over medium heat. Bring to a boil, salt to taste and cook for about 20 minutes. The gravy is ready!

Bon Appetit!

How to make mushroom gravy :: what can be made from mushrooms :: food :: kakprosto.ru: how to easily make everything

For a lower calorie mushroom gravy, cream or sour cream can be replaced with 1 glass of milk.

If desired, you can put 1 teaspoon of tomato paste in the mushroom gravy before adding cream or sour cream.

Instead of dried mushrooms, you can use fresh ones for gravy, champignons are especially well suited, and besides, they cook much faster. You can also make a gravy with salted mushrooms.

You can add carrots and parsley root, fresh or dried dill to the mushroom gravy.

Gravy with champignons

Ingredients:

200 g fresh champignons,

2 medium onions

4 tbsp. tablespoons of tomato paste,

2 tbsp. tablespoons of sunflower oil,

dried, dill, parsley,

black pepper, bay leaf,

salt to taste.

Preparation:

In a deep frying pan in sunflower oil, sauté the onion, cut into half rings. When the onion is slightly fried, add tomato paste, stew a little, then add 1-1.5 cups of boiled water, let it boil, throw the chopped mushrooms into the boiling broth. Cook over medium heat, with the lid open, for 15-20 minutes. 10 minutes before being ready to salt and pepper, toss in dried herbs and bay leaves. You can serve potatoes or pasta as a side dish.

Mushroom sauce

Perfect for pasta, potatoes or cereals mushroom sauce, making the side dish more appetizing and tasty. gravy with mushrooms will not take much time, especially since the result fully justifies this time.

We will need:

• 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, clean the mushrooms. Mine, cut into medium-sized cubes, as for "Snacks from a kuma".

2. We clean carrots and onions, 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. Sauce from fried flour, poured with boiling water, pour 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 paste or 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. You can add chopped herbs to the prepared mushroom gravy, as well as to the meat or sausage gravy, if you wish.

10. Serve this delicious mushroom sauce with pasta, potatoes, buckwheat or other cereals.

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