Dry mushroom gravy recipe. Dried mushroom mushroom sauce recipe with photo

17.10.2019 Salads

A sauce made from dried mushrooms is a great addition to any main dish or side dish, you just need to choose the right ingredients for it. A rich aromatic dressing perfectly complements pasta, meat and fish dishes or casserole. Another advantage of this dressing, in addition to taste, is the simplicity of preparation, because it is worth learning several options for recipes.

The recipe for a rich sauce of dried mushrooms involves the use of such components:

50 g dried mushrooms.
1 cup 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 g of parsley or dill.

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

Pour champignons with water and leave for 2 hours.

When they are softened, cook them in the same liquid for 40 minutes. Transfer the prepared champignons to another container.

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

After that add the crushed champignons and simmer another 15 minutes.

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

Pour mushrooms into the pan, pouring them with broth.

The final touch at this point will be the addition of salt.

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

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

Simmer for another 3-5 minutes. and you can serve the finished sauce on the table.

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

Dried Mushroom Sliced \u200b\u200bMushroom Cream Sauce

Mushroom sauce of chopped dried mushrooms with cream is prepared using the following components:

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

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

It is better to rinse the infused mushrooms thoroughly, and then transfer the mass to the pan. According to this recipe, homemade sauce of dried mushrooms according to this recipe is better if filtered through a sieve, removing any possible impurities. The time it takes to heat the mushrooms will be 35 minutes. When the product is in a ready state, it must be chopped manually or chopped using a blender. Melt the butter and pour the vegetable oil into it. Introduce flour and chopped onion, stew the whole mixture for 5-7 minutes. Pour 1 cup of heated water and warm cream. Add mushrooms to the boiled mass, salt and pepper. Stir the resulting gravy to a homogeneous mass, 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 serve immediately.

How to Make Dried Porcini Mushroom Sauce

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

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

Instead of white mushrooms, you can use any others, but with white mushrooms, the dressing will be more satisfying, and its taste will be more clearly expressed. For cooking, it is important to soak them first for 1 hour. After that, cook in a pan in 1 glass of water for 15 minutes. over low heat. It is better not to remove the lid from the pan so that the water does not evaporate completely. How to cook mushroom sauce yourself from dried mushrooms is a simple task if they are soft enough. After that, they need to be placed with the liquid in a blender and chopped into a homogeneous puree. Melt the butter in a saucepan, add flour and stir over low heat until a mixture forms without lumps. Transfer the mashed potatoes to the pan and grind it with flour and butter. The prepared hot milk is slowly introduced, constantly stirring the mass for 3 minutes. When the mixture becomes homogeneous, you need to add flavor to the spices and a pinch of salt.

Rich Dried Mushroom Creamy Mushroom Sauce

You can also cook another option in which the main ingredient will be soaked for longer.

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

100 g of dried porcini mushrooms.
1 cup cream.
60 g of butter.
1 tbsp. a spoonful of flour.
1 cup of water.
0.5 teaspoon of salt.

The consistency of the sauce will determine how best to serve it. 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 on the main course from above. It can be pasta, mashed potatoes or casserole. To make the gravy, you must perform the following steps.

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

Melt the butter in a pan and mix with flour. When you get a homogeneous mass, you need to slowly introduce cream into it and add salt. Grind the mushrooms in cubes or small oblong pieces and add them to the pan. On low heat, stirring constantly, simmer the sauce for 3 minutes, remove and let the dish brew a little.

To prevent small problems during cooking, it is better to fry the flour first in a dry frying pan without oil, and warm the cream. This will help prevent clotting and clumping.

The recipe for a classic mushroom sauce of dried mushrooms

Another option is prepared with the addition of onions.

The following ingredients are required for a recipe for classic mushroom sauce from dried mushrooms:

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

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

A variant of mushroom sauce from dried ground mushrooms with sour cream

For the next option, how to cook a delicious mushroom sauce of dried mushrooms in water, you will need these ingredients:

50 g of dried 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 cup of milk or 30 g of sour cream.
20 g of parsley or dill.

There is no need to soak them for a recipe for dried chopped or ground mushrooms sauce.

Pour mushrooms into a pan and pour 2 cups of water. Cooking time is 30-35 minutes. Dice the onion and fry it in olive oil for 7 minutes, then add 1 cup 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 acquire a golden hue, you need to sprinkle them on top of the flour. Add 25 g of butter and mix the mass 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 tasty without this component. Sprinkle the finished dish with herbs and stir over low heat for another 3 minutes.

How to make homemade mushroom sauce made from dried mushrooms

There are other ways to make sauce on the water of dried mushrooms.

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

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

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

Soak mushrooms 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, after which strain the liquid in a separate container. According to the recipe, how to make homemade mushroom sauce from dried mushrooms, you need to chop forest products, as well as finely chop the onions and fry the blanks in 35 g of oil. First, fry the flour in a dry frying pan, and then add the remaining oil to it. After this, mix the mass, transfer to a pan and, not allowing the mixture to burn, introduce hot broth into it. It’s better to salt and pepper, when it starts to thicken, you need to add mushrooms and onions. At the final stage, the sauce must be simmered over low heat for another 5 minutes, stirring occasionally.

This sauce is well suited to cutlets. It is also worth noting that as it cools down, 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).

Mushroom Dried Mushroom Sauce Recipe with Sour Cream

For the recipe for dried shredded mushrooms sauce with sour cream, you will need the following ingredients:

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

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

Transfer the chopped onion into a frying pan or saucepan with vegetable oil and fry for 5-7 minutes. Finely chop the garlic and grate the cheese, pour the chopped parsley into another container. In a bowl with onions, pour the blank for mushroom sauce from the dried mushroom powder in the water, salt and sprinkle with sugar. Stir and simmer for 15-20 minutes., Cover with a lid. Add a piece of softened butter and garlic to the mixture, mix.

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

How to make Dried Mushroom Flavored Sauce

To prepare mushroom sauce from thinly sliced \u200b\u200bdried 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-sized carrot.
20-30 g of parsley.
1 PC. onions.
1 bay leaf.
2-3 tablespoons of olive oil.
5 peas of black pepper.
1 clove of garlic.

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

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

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

Gravy of this option is great for mashed potatoes.

Dried mushrooms, milk and sour cream sauce

Mushroom sauce with sour cream made from dried mushrooms is a great addition to a poultry dish. In particular, it will suit 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 cooking, follow the instructions.

Chop onion finely and stew in oil until soft. Add chopped champignons 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 infusion of mushrooms into the total mass, but can be used to control the density. It is important to ensure that the mixture is not burnt. When the mushrooms and onions have cooled, they need to be placed in a blender, add sour cream, salt, pepper and pour 150 ml of milk. Grind the mass until smooth mashed. The sauce obtained from ground dried mushrooms should be transferred to the pan 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 a sauce of dried mushroom powder

Delicious gravy can be made not only from chopped mushrooms, but also from a powder version. To do this, 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 of butter.
20-30 g of dill.
1 pinch of ground black pepper.

You can use both fresh dill and dried. After the components are prepared, you can begin to create a sauce of ground powder of dried mushrooms.

The powder is soaked in 2-3 tbsp. tablespoons of water. It is better to take warm water. Leave the mixture to infuse for 30 minutes. Dice the onions and fry them in oil. After the onion is browned, sprinkle it with flour and mix thoroughly. When the onions and flour are sufficiently cooked (but do not turn brown), you need to introduce the remaining water into the pan and pepper the mixture.

The infused powder with water is poured into the total mass and mixed. The resulting gravy should boil for 5 minutes. When it is ready, sour cream and chopped dill are added. After mixing with sour cream, boil the sauce for another 3 minutes. and remove from the stove.

It is not necessary to use powder from one type of mushroom. So that the sauce made from dry ground mushrooms has 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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Dried mushroom sauce, thick, aromatic, hearty and insanely delicious!

Surely you noticed that dishes prepared with dried mushrooms are much tastier than on the basis of boiled, fried or baked? When drying mushrooms, all the juice evaporates, the moisture leaves, and the concentrated mushroom flavor remains, which makes such dishes incredible!

A sauce or gravy of dried mushrooms is quick and easy to prepare, it is a good addition to pasta, especially to durum wheat pasta or homemade spaghetti, as well as mashed potatoes, fried or baked potatoes, buckwheat, rice or pearl barley, sauce even can be used as a dressing for warm vegetable salads!

If you are an experienced mushroom picker with experience, then it makes no sense to tell you about the advantages of harvesting "forest meat". But maybe you looked here due to the fact that you got a bag of dried mushrooms by accident, and you simply do not know what to cook? In this case, you are definitely at the address. Besides gravy from porcini mushrooms, you can also cook with them, with fragrant mushroom filling or bake with, and also red with any wild mushrooms! And this is just a small recipe list!

Back to our sauce, to cook it, we need:

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

Mushroom gravy, how to cook from porcini mushrooms

Dried porcini mushroom sauce is prepared very quickly! This is a kind of lifesaver in the kitchen, when you want to eat tasty food, but there is no desire to stand for a long time.

Soak the mushrooms in drinking water for 2 hours. If you use frozen or fresh, they will need approximately 200-300 grams. Soaking fresh is not necessary, they can simply be cleaned and cut.

Then squeeze and cut into small pieces. Transfer to a skillet with vegetable oil. Fry a little.

Chop onions finely. Send to a pan to porcini mushrooms.

Fry the two ingredients until cooked. To salt.

Add tomato sauce or pasta, canned or fresh peeled tomatoes can be.

Add water. Put on fire and bring to a boil. Simmer for 10 minutes.

Dilute rye or wheat flour with water.

Pour the flour mixture into boiling gravy. Stir, let it boil and can be removed from the heat.

Add finely chopped greens and chopped garlic to the hot dish.

Mushroom sauce is ready. It can be served hot, but in the cold, everything is very tasty.

Bon Appetit!

Mushroom sauce from dried mushrooms is served with meat, cereals and potato dishes, with pasta. It’s not difficult to cook it. If you stocked up dried mushrooms in the fall, you can make a variety of delicious dishes with mushroom sauce every day. Mushrooms are a great source of protein.

Just keep in mind that this is quite heavy food. Nutritionists do not recommend frequent use of mushroom dishes for children under 7 years old and people with diseases of the liver, stomach, pancreas. For sauces, a separate section in cooking is highlighted. They are used as a liquid seasoning or as an addition to main dishes, especially in order to give them a unique taste and aroma. Sauces contain a fairly large number of extractive substances, which contribute to the stimulation of appetite, as well as improve the digestibility of food by the body. He is able to emphasize the natural taste of meat and add a touch 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 delight your family with fragrant mushroom sauces all year round, all you need is to stock up with dried "noble" mushrooms (autumn boletus, boletus, white, boletus) in the fall. Surely you noticed that dishes prepared with dried mushrooms are much tastier than on the basis of boiled, fried or baked? When drying mushrooms, all the juice evaporates, the moisture leaves, and the concentrated mushroom flavor remains, which makes such dishes incredible!

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

Features of making sauce

Dried mushrooms sauce was already prepared by our distant ancestors. The recipes have changed a bit since then, but the general principles of cooking have remained the same. Knowing them, you can certainly make a delicious and fragrant sauce according to any of the recipes you like.

Dried mushrooms must be prepared in advance, about 6 hours before dinner, otherwise they will not have time to swell and take their original form. First, they are poured with cool water for a short time, only 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, as otherwise the broth will not be sufficiently aromatic. After this, the mushrooms can already be removed from the broth, cooled and cut into small pieces.
Mushrooms for 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 number of mushrooms is not indicated in the recipe. This means that the sauce can be prepared even from a small amount. However, it must be understood that the more mushrooms you use, the richer the taste and aroma of the finished sauce.
Dried mushroom sauce is most often thickened with flour. It is preferable to fry it to a caramel shade. Then the sauce will have a pleasant aftertaste. Otherwise, it will turn out mealy and less tasty.
Do not prepare mushroom sauce in large quantities, since it is undesirable to store it for more than two days.

Mushroom sauce of dried mushrooms is usually served hot, pouring them dishes before serving or putting on the table a container of special shape filled with sauce.

Essential Ingredients:

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

Cooking method:

For the lean menu - we replace the butter with vegetable. Properly cooked mushrooms are easier to digest, so we strictly follow the recipe.
Rinse dry mushrooms, pour cold water (1-2 cups) and leave for 6 hours (you can overnight). Soaked mushrooms (along with water), transfer to a saucepan, add cold water (up to 1 l) and cook without salt until mushrooms are ready. Then remove the mushrooms with a slotted spoon from the broth, chop with a knife.
Peel the onions and finely chop finely, fry in vegetable (or butter) oil. When the onion becomes clear, add the prepared mushrooms. Fry mushrooms with onions until cooked.
Spasseruyte flour in butter until a brownish color. Without allowing the steaming to cool, add 3 cups of hot mushroom broth with continuous stirring. Cook, stirring, about 15 minutes. Then add mushrooms with onions, sour cream (as an option), salt, pepper (optional), mix and, as soon as it begins to boil, remove from heat. We give the mushroom sauce of dried mushrooms a little infuse and serve.

Classic mushroom sauce

Ingredients:

dried mushrooms 50 g
flour 20 g
onions 75 g
vegetable oil 30 g
salt to taste black ground to taste

Cooking method:

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

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

Cooking method:

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

Dried porcini mushrooms 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:

Rinse thoroughly with mushrooms 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;
After this, the broth should be filtered. Boiled mushrooms are finely chopped and fried along with onion, until it is rosy;
Put the spread in a clean pan and melt. Then introduce the sifted flour to it and, constantly stirring with a whisk, fry until a golden hue appears. Pour in a thin stream of cream;
The next step, in a pan with thickened creamy sauce, add mushrooms with onions and finely chopped parsley. Everything is thoroughly mixed, seasoned with salt, garlic passed through a press and removed from the fire;
The most delicate creamy mushroom sauce is served to the table in addition to meat dishes, poultry dishes, as well as pasta.

Recipe for Flavored Mushroom Sauce

Ingredients:

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

Cooking method:

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

Recipe for mushroom sauce from dried mushrooms, milk and herbs

Ingredients for cooking:

dry mushrooms - 60 g;
processed cheese - 200 g;
whole milk - 150 ml;
onion - 1 pc.;
wine "Sherry" - 50 ml;
fresh herbs (dill, parsley) - 10 g;
sea \u200b\u200bsalt.

Cooking method:

Wash dried mushrooms, pour purified cold water and leave for 3 hours to "restore";
After 3 hours, place the container with them on the stove and boil for 40-45 minutes;
Remove the mushrooms from the broth and chop finely. Then chop the onion. Cut the cream cheese into cubes. Next, fry the onions in a pan, then add the mushrooms to it and, at the last moment, milk;
Boil all the 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 tbsp
butter - 2 tbsp.
porcini mushrooms (dried) - 100g.

Cooking method:

To prepare a creamy sauce with porcini mushrooms is necessary.
Porcini mushrooms wash, fill with water, leave for 6-8 hours. Then wash, boil until tender and chop.
Put butter in a preheated pan, add flour, add cream, add salt and mix. Then put the mushrooms in a frying pan with a creamy mass, mix, simmer for 3 minutes on low heat and remove from heat.
Put the cooked mass in a saucepan and serve.

Dried porcini mushroom sauce

Ingredients:

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

Cooking method:

Soak the mushrooms in drinking water for 2 hours. If you use frozen or fresh, they will need approximately 200-300 grams. Soaking fresh is not necessary, they can simply be cleaned and cut.
Then squeeze the mushrooms and cut into small pieces. Transfer to a skillet with vegetable oil. Fry a little.
Chop onions finely. Send to a pan to porcini mushrooms.
Fry the two ingredients until cooked. To salt.
Add tomato sauce or pasta, canned or fresh peeled tomatoes can be.
Add water. Put on fire and bring to a boil. Simmer for 10 minutes.
Dilute rye or wheat flour with water.
Pour the flour mixture into boiling gravy. Stir, let it boil and can be removed from the heat.
Add finely chopped greens and chopped garlic to the hot dish.
Mushroom sauce is ready. It can be served hot, but in the cold, everything is very tasty.

Dried Mushroom Sauce

Ingredients:

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

Cooking method:

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

Classic Dried Mushroom Sauce

Structure:

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:

Rinse the mushrooms, fill with two glasses of filtered water and leave overnight or at least 4 hours.
Transfer with water to the pan, put it on the fire.
Boil the mushrooms, stirring, over low heat for 20-30 minutes after the contents of the pan boil. Add salt and spices 10 minutes before cooking.
Take out the mushrooms with a slotted spoon. Wait a while for them to cool. Finely chop with a knife.
Peel and chop the onion with a knife. Sauté it in butter until soft.
In a clean frying pan, fry the flour, pour a glass of broth, constantly whipping the flour with a whisk. If the mushroom broth turns out a little less, dilute it before this with warm boiled water.
Cook the sauce for about 5 minutes to thicken.
Put onion and mushrooms in the sauce, mix. Cook another 5 minutes.

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

Dried mushroom sauce with sour cream

Structure:

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:

Washed mushrooms pour a liter of purified water for 4-6 hours.
Put the pan on fire, on medium heat, wait until the water boils. Cover the pan with a lid, reduce the 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.
Fry the onions in vegetable oil and mix with mushrooms. Fry this mixture for 5–10 minutes.
Melt the butter in a clean frying pan, add flour, mix.
In a thin stream, continuing to stir the sauce with a whisk, pour in the mushroom broth.
When the sauce thickens a little, add mushrooms with onions, as well as finely chopped dill.
Cook for another 5 minutes, without ceasing to stir. Enter sour cream, salt and spices to taste. Stir, wait a couple of minutes and remove the saucepan from the heat.

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

Dried Mushroom Cream Sauce

Structure:

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:

Wash the mushrooms, soak for 4–5 hours in cool water, then boil in it until soft. Cool and chop finely.
Peel the onions. Cut it into medium-sized cubes.
Finely chop fresh herbs with a knife.
Melt the butter and fry the flour in it. When the flour has a pleasant cream color, pour in a thin stream of cream. At this time, the sauce must be whipped with a whisk so that no lumps form.
Put mushrooms with onions and herbs in the sauce. Cook, stirring, creamy sauce for 10 minutes.

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

Dried Mushroom Spicy Sauce

Structure:

mushrooms recovered from dried - 0.5 kg;
onions - 150 g;
bell pepper - 0.5 kg;
dry white wine - 0.25 l;
salt, hot spices - to taste;
olive oil - how much will go.

Cooking method:

Restore dried mushrooms by soaking them for several hours in clean water. Put on fire and boil until cooked. Usually 30 minutes of cooking is more than enough for this. 5 minutes before cooking, salt and pepper the broth. Read more:
Take out the mushrooms, let drain water. Cut into medium sized pieces.
Wash the pepper. Cut the fruit stems from the fruits, remove the seeds from them. Cut the peppers into small squares or thin strips.
Peel and thinly cut the onion in half rings.
Heat oil in a pan, put onions in it. Fry for 2-3 minutes, then add pepper to the onion and continue cooking over low heat, stirring for another 10 minutes.
Add mushrooms and fry them with vegetables for about 10 minutes.
Pour in wine, reduce heat, cover the pan with a lid. Put out the 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.

Mushroom sauce from dried mushrooms is good because it can be prepared at any time of the year. At the same time, it will not yield in its organoleptic qualities to a sauce made from fresh mushrooms.

For sauces, a separate section in cooking is highlighted. They are used as a liquid seasoning or as an addition to main dishes, especially in order to give them a unique taste and aroma. Sauces contain a fairly large number of extractive substances, which contribute to the stimulation of appetite, as well as improve the digestibility of food by the body.

Among the whole variety of cooked sauces, mushrooms are especially popular. After all, they exude a unique aroma and have a delicate taste. Sauce made from mushrooms, perfectly combined with potatoes, pasta, cereals.

He is able to emphasize the natural taste of meat and add a touch 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.

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

Simple recipe

How to cook mushroom sauce from dried mushrooms:

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

Dried porcini mushrooms sauce with cream

Ingredients:

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

Cooking time: 5 hours

Energy value per 100 g: 85 kcal.

Step by step description:

Sour cream flavoring recipe

Components:

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

Cooking time: 7 hours

The amount of kcal per 100 g: 84.

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

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

Recipe for mushroom sauce from dried mushrooms, milk and herbs

Ingredients for cooking:

dry mushrooms - 60 g;
processed cheese - 200 g;
whole milk - 150 ml;
onion - 1 pc.;
wine "Sherry" - 50 ml;
fresh herbs (dill, parsley) - 10 g;
sea \u200b\u200bsalt.

Duration of preparation: 4 hours

Nutritional value per 100 g: 82 kcal.

Preparation of mushroom sauce:

Wash dried mushrooms, pour purified cold water and leave for 3 hours to "restore";
After 3 hours, place the container with them on the stove and boil for 40-45 minutes;
Remove the mushrooms from the broth and chop finely. Then chop the onion. Cut the cream cheese into cubes. Next, fry the onions in a pan, then add the mushrooms to it and, at the last moment, milk;
Boil all the ingredients for 5-7 minutes, then add chopped herbs, salt and wine. Bring the mixture to a boil again and remove from heat.

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

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

Among the huge number of sauces, mushroom sauces should be distinguished - fragrant and very tasty. Mushroom sauce can be prepared both from fresh mushrooms and from dried ones, and from dried mushrooms it is more aromatic and tastier. To prepare sauces, you need to take "noble" mushrooms (boletus, boletus, boletus), although they are suitable for butter, and mushrooms, etc. The most delicious sauce is obtained from porcini mushrooms.

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

Dried mushroom sauce is most often served with any kind of potato. The sauce I offer is very good with potato pancakes (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 - 3 hours. Cooking time is 50 minutes.

How to Make Dried Forest Mushroom Mushroom Sauce

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

Boil the mushrooms on 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 a separate bowl, measuring 500 ml for the sauce.

Peel the onion and chop it very finely.

Put the onions in a pan with preheated butter (1 tbsp.spoon) and sauté until soft and lightly browned.

Add chopped mushrooms to the onion.

Fry all together for another 3-5 minutes.

In a pan with a thick bottom, melt the remaining butter, pour in the sifted flour and, stirring with a spatula or whisk, fry it to a cream color, avoiding burning.

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