Mushroom sauce: how to cook

What mushrooms can be used to make mushroom gravy

Of course, the most delicious mushroom sauce will come from forest mushrooms, for example, white, boletus, boletus, chanterelle mushrooms. They can be used fresh, but only dried forest mushrooms can give the dish the strongest flavor. A porcini mushroom is best, but dried honey mushrooms are also very good. If you have the opportunity, you can freeze or dry forest mushrooms for future use - very little is required to make the gravy. And from frozen mushrooms, even from those that are grown artificially (champignons and oyster mushrooms), you get an excellent gravy.

Soak dry mushrooms in boiling water for 2-3 hours before cooking. After that, you can cook them in the same way as fresh

How to make fresh mushroom mushroom gravy

This gravy can be made with fresh wild mushrooms or champignons. For her you will need: - 200 g of fresh mushrooms; - 2 medium-sized onions; - 100 g cream 20%; - 2 tbsp. sour cream 15 or 20%; - 2 tbsp. wheat flour; - 4 tablespoons olive oil; - salt; - fresh herbs.

Rinse the mushrooms and dry a little. To do this, you can lay them out on paper kitchen towels and leave them for an hour and a half. Then cut into slices and fry in a hot skillet with olive oil. Fry, stirring constantly, for 15–20 minutes, then add finely chopped onions and continue to fry until it starts to caramelize and turns light brown. Mix the sour cream and cream, add salt and flour to the mixture. Pour this mixture over the mushrooms; when it boils, remove the skillet from the stove and add some finely chopped herbs to the gravy.

Many spices and herbs are not added to dishes with mushrooms in order to preserve the natural aroma of mushrooms

Mushroom champignon sauce

For this simple recipe you will need: - 400 g of fresh or frozen mushrooms; - 1 large carrot; - 2 medium-sized onions; - 1 liter of boiled water; - 5 tbsp. sour cream; - 4 tablespoons olive oil; - salt; - ground black pepper. Preheat a frying pan, pour olive oil into it, fry finely chopped onion until golden brown, add carrots grated on a coarse grater and simmer everything together for 10 minutes, stirring constantly. Cut the mushrooms into slices, cover with water and set to cook. When the water boils, reduce the heat to medium. After 10 minutes, add fried onions and carrots, sour cream, salt to the mushrooms. Pepper a little, mix everything and boil the gravy for another 5-10 minutes.

Calorie content: Not specified
Cooking time: Not indicated

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

Ingredients:

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

How to cook from a photo step by step

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

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

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

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

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

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

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

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

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

The original sauce will make any dish tastier - even a side dish, even meat, or even a salad. At the same time, it will take quite a bit of time to prepare it. Also, very quickly and easily, it will be possible to mix mushroom sauce, for the base of which champignons and any forest mushrooms are suitable.

Classic mushroom champignon sauce

Ingredients: 170 g fresh champignons, onion, 70 g butter, 1 large spoonful of flour, a glass of very heavy cream, salt, ground nutmeg.

1. After peeling, mushrooms and onions are cut into miniature cubes. Then they are fried together in a greased frying pan until all the liquid released from the mushrooms has evaporated from it.
2. The contents of the pan are laid out on a plate, and butter is added to the remaining fat. When it melts, flour is poured in, cream is poured in and everything warms up well together. Do not bring the dairy product to a boil!
3. Mushrooms with onions, salt and nutmeg are sent to the cream.
4. The sauce is heated with frequent stirring until it thickens.

If the hostess has gone too far with the thickness of the dish, the same heavy cream or even ordinary milk will help to correct the situation.

Creamy taste

Ingredients: 180 g porcini mushrooms, 260 g cream (35% fat), 3-4 garlic cloves, 55 g butter, a pinch of ground black pepper and ground nutmeg, salt.

1. The butter is melted in a skillet. Chopped garlic is laid in it and warmed up over low heat for a couple of minutes. It is imperative to stir the product continuously so that it does not burn.
2. Then finely chopped porcini mushrooms are poured into the pan. They are immediately salted, flavored with seasonings and left on fire for 8-9 minutes.
3. Heavy heavy cream is poured in and the resulting mass languishes for 7-8 minutes with frequent stirring. During this time, the sauce will thicken and shrink.

To make the mushroom sauce from champignons with cream homogeneous, you can whip it with an immersion blender.

Mushroom sauce for meat - step by step

Ingredients: 110 g of champignons, a large onion (white), 60 g of butter and 1.5 cups of cream (both dairy products should be as fat as possible), a pinch of salt, 1 large spoonful of wheat flour.

1. Small pieces of onion are fried in well-heated vegetable oil until golden brown. Then chopped mushrooms are poured into the pan and the whole mass is cooked until the liquid completely evaporates from the container.
2. In a separate frying pan, butter is melted and combined with flour. Cream is poured here. The mass is languishing over low heat.
3. The frying from the first step is transferred to the creamy base for the sauce, the mass is salted and cooked for another 4-6 minutes with frequent stirring.

Mushroom sauce is served with meat hot with a lot of chopped fresh herbs.

Cooking recipe for spaghetti

Ingredients: a pound of fresh champignons, 25 g of butter and high-grade flour each, a full glass of not too fatty sour cream, onion, a mixture of colored ground peppers, salt.

1. First, onions are fried in any vegetable oil until transparent. Chopped fresh mushrooms are laid out to it and the mass is left on the fire until all the moisture evaporates from the pan.
2. In another container, butter is dissolved and flour is fried on it for a couple of minutes. The latter should not change color and even less burn.
3. A thick mixture of flour and butter is transferred to the mushrooms, all the ingredients are salted, pepper to taste and simmer for a couple of minutes. You should not add spices with a very bright taste to the future sauce, otherwise they will "overshadow" the mushrooms.
4. Sour cream is the last to go to the pan. When the mass boils, you can turn off the fire under it.

This spaghetti sauce is served hot.

Dried mushrooms

Ingredients: 15-20 g of any dried mushrooms (preferably white), 1-3 garlic cloves, 1 tbsp. a spoonful of flour, 350-450 ml of mushroom broth, spices to taste, 90 ml of medium fat sour cream, salt.

1. First you need to deal with dried mushrooms. They are well washed and filled with boiling water for at least 3 hours, but you can even leave them all night. Porcini mushrooms are ideal for this sauce, as they give it an amazing aroma.
2. Prepared mushrooms are boiled in boiling water for 20-25 minutes. The broth remaining after them is not poured out - it will also be used in the future in the cooking process.
3. Finished mushrooms are cut into small pieces.
4. Flour is fried in a frying pan in a small amount of any oil. A little mushroom broth is added to it and the whole mass is intensively stirred.
5. Sour cream, spices and salt are introduced. It is enough to simmer the mass for another 3-4 minutes until thickened.

Ready-made dried mushroom sauce is good both hot and cold.

Mushroom sauce with sour cream base

Ingredients: 90 ml of fat milk, 380 g of fresh mushrooms, a whole glass of homemade sour cream, 3 large spoons of pre-sifted flour, 60 g of maximum fatty butter, onion, table salt, black pepper.

1. The onion is peeled, cut into smaller pieces and sautéed in butter. When the vegetable acquires a golden hue, small pieces of mushrooms are sent to it. Together, the products are stewed over medium heat for 3-4 minutes.
2. Sprinkle the base for the sauce with flour, salt and pepper.
3. Everything is thoroughly mixed. Without interrupting this process, milk is poured into the pan and stewing of the sauce continues until the mushrooms are fully cooked.
4. It remains to add sour cream and cook the treat until thickened. In this case, the fire should be minimal so that the mass does not burn.

Ready-made creamy mushroom sauce can be served with chunks or chopped in a blender. If the dish will complement potato pancakes, pancakes or simply served with salty crackers, then it will need to be thoroughly cooled beforehand.

Bechamel with mushrooms

Ingredients: 290 g of fresh mushrooms (preferably champignons), 730 ml of homemade milk, 80 g of butter, 60 g of pre-sifted flour, half a bunch of fresh dill, coarse salt, ground nutmeg.

1. The mushrooms are thoroughly washed, lightly dried and cut into thin slices. Butter is melted in a frying pan and slices of champignons are fried on it until fully cooked. This will take 12-15 minutes. The contents of the pan are periodically stirred with a wide spatula.
2. The onions are peeled, cut very finely and added to the almost ready-made mushrooms. After mixing, the ingredients are cooked together for 3-4 minutes. The mass is salted and sprinkled with seasoning.
3. Flour is added to the rest of the ingredients through a sieve. After adding it, the constituent containers are quickly and actively mixed.
4. Milk warms up well in saucepans. It is introduced into the base for the sauce in a thin stream, when the flour is completely dissolved. In this case, the mass should be continuously mixed.
5. The dish is cooked for another 5-6 minutes with a low boil.
6. At the very end, chopped dill is added to the sauce.

Description

Mushroom sauce it is prepared very simply and it is noteworthy that it can be created completely from any mushrooms. It doesn't matter whether your gravy is made from fresh champignons or from dried forest mushrooms, its taste will remain invariably very delicate, but at the same time the gravy will be quite satisfying. You can also make frozen mushroom gravy. Mushrooms have a unique texture, taste and a very tart strong aroma. In the process of preparing gravy, all these qualities will only increase, making mushroom sauce a truly unique and irreplaceable addition to many dishes.

A step-by-step recipe for mushroom gravy with a photo will tell you how you can make a delicious mushroom sauce at home, what spices and additional ingredients are needed. By the way, you can choose spices as you wish, that is, absolutely any. So, for example, red chili will dilute the milky taste of the dish and make it more pungent, while paprika will add sweetness.

We will first fry the mushrooms selected for making the gravy and only then cook them in a mixture of water and milk with the addition of bouillon cubes. The deep and rich taste of mushroom gravy will allow you to serve it along with unleavened cereals and at the same time create a new, even more delicious dish.

So, without wasting more time on ranting, let's get down to creating mushroom gravy!

Ingredients

• 
  (1 pc. Medium)
• 
  (1/2 pcs.)
• 
  (3 tablespoons)
• 
  (250 g)
• 
  (4 tablespoons)
• 
  (3 tablespoons)
• 
  (1.5 cups)
• 
  (1.5 cups)
• 
  (2 pcs.)
• 
  (taste)
• 
  (taste)

Cooking steps

Heat the specified amount of olive oil in a saucepan or small saucepan. We wash the carrots, peel and rub on the largest grater. Peel and chop the onion finely enough. Fry vegetables until soft for 5-6 minutes, stirring the ingredients constantly.



Choose mushrooms to your taste. Ordinary mushrooms, which can be purchased at any grocery store, are fine.

Rinse the mushrooms, dry them and cut into not too thin slices. Add the slices to the skillet with the rest of the ingredients, stir and fry for another 6-8 minutes.



After the specified time has elapsed, pour the required amount of water and milk into a saucepan with mushrooms and vegetables. Bring the liquid to a boil, then add bouillon cubes to it, salt and pepper to taste. Mix the ingredients thoroughly, and when the cubes are completely dissolved, reduce the heat.



Put the butter in a small bowl, melt it and add three tablespoons of wheat flour to the bowl.



Using a mixer, beat the ingredients thoroughly until a thick, homogeneous mass.



Portions in a thin stream add the prepared creamy mixture to the saucepan to the mushrooms, onions and carrots. Adjust the thickness of the mushroom gravy with hot milk if necessary. Knead the sauce until smooth, level with salt and pepper to your liking, add other spices as desired.



We serve the finished dish both hot and cold as an addition to the side dish. The mushroom sauce is ready.



Bon Appetit!

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

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

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

Ingredients:

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

Mushroom champignon sauce - recipe

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

Cut the onion into small cubes, as for frying.

Grate the carrots on a medium or coarse grater.

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

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

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

Sprinkle the mushrooms with spices and salt.

Mushroom champignon sauce. Photo