A sauce made from dried mushrooms is an excellent addition to any main dish or side dish, you just need to choose the right ingredients for it. A rich, aromatic dressing that perfectly complements pasta, meat and fish dishes, or casseroles. Another advantage of this dressing, besides its taste, is its ease of preparation, so it’s worth learning several recipe options.

The recipe for a hearty sauce made from dried mushrooms involves the use of the following components:

• 50 g dried champignons.
• 1 glass of milk.
• 2 tbsp. spoons of vegetable oil.
• 20 g butter.
• 25 g garlic.
• 1 tbsp. spoon of flour.
• 1 PC. onions.
• 2 glasses of water.
• 1 pinch of salt.
• 20 g parsley or dill.

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

Cover the champignons with water and leave for 2 hours.

When they soften, you need to cook them in the same liquid for 40 minutes. Transfer the finished champignons to another container.

Cut the onion into small cubes and fry in vegetable oil until golden brown, this will take 10 minutes.

After this, add chopped champignons and simmer for another 15 minutes.

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

Place the mushrooms in a saucepan and cover them with broth.

The final touch at this stage is adding salt.

Then you need to slowly pour the heated milk into the container, stirring the mixture constantly. The cooking time will take 15 minutes.

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

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

This option goes well with both vegetable and meat dishes.

Mushroom sauce made from chopped dried mushrooms with cream

Mushroom sauce from chopped dried mushrooms with cream is prepared using the following ingredients:

• 2 tbsp. spoons of flour.
• 200 g dried honey mushrooms or chanterelles.
• 1 small onion.
• 30 g butter.
• 1 glass of cream.
• 3 glasses of water.
• 1 pinch of salt.

Before you start preparing the 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 finished ingredient.

It is better to rinse the infused mushrooms thoroughly, then transfer the mass to a saucepan. Homemade sauce from dried mushrooms according to this recipe will work better if the broth is filtered through a sieve, removing possible impurities. The time it takes to heat treat the mushrooms is 35 minutes. When the product is ready, it must be chopped by hand or crushed using a blender. Melt the butter and pour in the vegetable oil. Add flour and chopped onion, simmer the whole mixture for 5-7 minutes. Pour in 1 cup of heated water and warm cream. Add mushrooms to the boiled mixture, add salt and pepper. Stir the resulting gravy until smooth, 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 served immediately with dishes.

How to make mushroom sauce from dried porcini mushrooms

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

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

Instead of porcini mushrooms, you can use any other mushrooms, but with porcini mushrooms the dressing will be more satisfying and its taste will be more pronounced. To prepare it, it is important to first soak them for 1 hour. After this, cook in a saucepan 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 make your own mushroom sauce from dried mushrooms is not a difficult task if they have softened enough. After this, they must be placed with liquid in a blender and crushed into a homogeneous puree. Melt the butter in a saucepan, add the flour and stir over low heat until the mixture forms without lumps. Place the puree into a saucepan and grind it with flour and butter. Slowly add the prepared hot milk, stirring the mixture constantly for 3 minutes. When the mixture becomes homogeneous, you need to complement the taste with spices and a pinch of salt.

Rich, creamy mushroom sauce made from dried mushrooms

You can also prepare another version in which the main ingredient will be soaked longer.

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

• 100 g dried white mushrooms.
• 1 glass of cream.
• 60 g butter.
• 1 tbsp. spoon of flour.
• 1 glass of water.
• 0.5 teaspoons salt.

The consistency of the sauce determines how best to serve it. If it turns out 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 over the top of the main dish. It could be pasta, mashed potatoes or casserole. To make the gravy, you need to follow these steps.

Rinse dried porcini mushrooms, add water and leave to swell for 7 hours. It's better to do this at night. When the main ingredient for the creamy mushroom rich sauce made from dried mushrooms swells, you need to cook it. Heat treatment should occur over low heat and take 20-30 minutes.

Melt butter in a frying pan and mix with flour. When you get a homogeneous mass, you need to slowly add cream and add salt. Chop the mushrooms into cubes or small oblong pieces and add them to the pan. Over low heat, stirring constantly, simmer the gravy for 3 minutes, remove and let the dish sit for a while.

To avoid minor problems during the cooking process, it is better to first fry the flour in a dry frying pan without oil, and heat the cream. This will help prevent curdling and clumping.

Recipe for classic mushroom sauce made from dried mushrooms

Another option is prepared with the addition of onions.

The recipe for a classic mushroom sauce made from dried mushrooms requires the following ingredients:

• 40 g dry champignons.
• 1.5 tbsp. spoons of flour.
• 1 small onion.
• 90 g butter.
• 2.5 glasses of water.
• 1 pinch of salt.
• 1 pinch of ground black pepper.

To prepare, soak the champignons in water for 3 hours. It is better to cook them in the same water so as not to drain the saturated liquid. The cooking process will take 1 hour over low heat. Pour the broth into a separate container and chop the champignons. Mix 60 g of butter with flour in a saucepan, brew the mixture, stirring constantly for 3-4 minutes. Add broth to the container and cook for another 15 minutes. Fry the chopped onion in a third of the butter until golden, add the mushrooms and, after simmering the mixture, transfer it to a saucepan. Mix the ingredients until smooth, finally adding salt and pepper. Boil the finished dish for another 5 minutes. over low heat and let it brew for a while.

Variant of mushroom sauce made from dry ground mushrooms with sour cream

For the next option, how to prepare a delicious mushroom sauce from dried mushrooms in water, you will need the following ingredients:

• 50 g dried porcini mushrooms.
• 3 glasses of water.
• 1 medium sized onion.
• 2 tbsp. spoons of olive oil.
• 1 pinch of salt.
• 2 tbsp. spoons of flour.
• 25 g butter.
• 1 glass of milk or 30 g of sour cream.
• 20 g parsley or dill.

For a sauce recipe made from dried chopped or ground mushrooms, there is no need to soak them.

Place mushrooms in a saucepan and add 2 cups of water. Cooking time is 30-35 minutes. Cut the onion into cubes and fry it in olive oil for 7 minutes, then add 1 glass of water and simmer for another 15 minutes. When the mushrooms are ready, you need to catch them and add them to the onions and add salt. When the onion cubes acquire a golden hue, you need to sprinkle flour on top of them. Add 25 g of butter and stir the mixture 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 delicious without this component. Sprinkle the finished dish with herbs and stir over low heat for another 3 minutes.

How to make homemade mushroom sauce from dried mushrooms

There are other ways to make water sauce from dried mushrooms.

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

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

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

Soak champignons 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, then strain the liquid into a separate container. According to the recipe for making homemade mushroom sauce from dried mushrooms, you need to chop the forest products, finely chop the onion and fry the preparations in 35 g of oil. The flour must first be fried in a dry frying pan, and then the remaining oil must be added to it. After this, stir the mass, transfer it to a saucepan and, without allowing the mixture to burn, add hot broth into it. It is better to salt and pepper the preparation; when it begins to thicken, you need to add mushrooms and onions. At the final stage, the sauce should be simmered over low heat for another 5 minutes, stirring.

This gravy goes well with cutlets. It is also worth noting that as it cools, it will thicken; if a very thick consistency is undesirable, you can add a little water at the initial stage (in addition to the indicated amount).

Recipe for mushroom sauce made from chopped dried mushrooms with sour cream

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

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

Before cooking, add 1 glass of water to the powder and leave for 1-2 hours.

Place the diced 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 chopped parsley into another container. Pour the preparation for mushroom sauce from dried mushroom powder infused in water into a container with onions, add salt and sprinkle with sugar. Stir and simmer over low heat for 15-20 minutes, covering with a lid. Add a piece of softened butter and garlic to the mixture, stir.

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

How to make a flavorful sauce from dried mushrooms

To prepare mushroom sauce from thinly sliced ​​dried mushrooms with sour cream, the following products are required:

• 400 g dried porcini mushrooms.
• 3.5 glasses of water.
• 1 pinch of salt.
• 2 tbsp. spoons of flour.
• 250 g sour cream.
• 1 medium sized carrot.
• 20-30 g parsley.
• 1 PC. onions.
• 1 bay leaf.
• 2-3 tablespoons of olive oil.
• 5 black peppercorns.
• 1 clove of garlic.

After the mushrooms are filled with 1.5 glasses of water and left for 2 hours, you can begin the main part of cooking.

The onion needs to be finely chopped, it is better to grate the carrots. Pour the preparations into a frying pan, fry in oil and add salt. Don't let them turn brown, 5 minutes is enough. According to the recipe on how to make a fragrant sauce from dried mushrooms, you need to remove them with a slotted spoon and transfer the frying pan to the vegetables. Stir and heat treat for 5-7 minutes. Pour in the broth and add a whole clove of garlic. After 3 min. pour in 2 more glasses of water, pepper, salt and add bay leaf.

Stir the resulting mixture, cover with a lid and boil for another 15 minutes. Mix flour with sour cream until smooth and without lumps. Slowly pour the sour cream and flour into the broth, stirring constantly. Cook for 10 minutes. over low heat. Add chopped parsley and boil for 3-5 minutes.

This type of gravy goes great with mashed potatoes.

Sauce made from ground dried mushrooms, milk and sour cream

Mushroom sauce with sour cream, made from dried mushrooms, is an excellent addition to a poultry dish. In particular, it goes well with chicken or turkey.

For it you need to prepare the following components:

• 300 g dry champignons.
• 300 ml milk.
• 2 glasses of water.
• 100 ml olive oil.
• 100 g sour cream.
• 3 pcs. onions.
• 1 pinch of ground black pepper.
• 1 pinch of salt.

To prepare, you must follow the instructions.

Finely chop the onion and simmer in oil until it becomes soft. Add chopped champignons, previously steeped in water for 3 hours, to the onion and fry for 20 minutes, stirring occasionally. The liquid from infusing the champignons does not need to be poured into the total mass, but can be used to control the density. It is important to ensure that the mixture does not burn. When the champignons and onions have cooled, place them in a blender, add sour cream, salt, pepper and pour in 150 ml of milk. Grind the mixture to a homogeneous puree. The sauce obtained from ground dried mushrooms should be transferred to a saucepan and the remaining cream should be added and stirred. Bring the mixture to a boil over low heat, remove from heat and let steep for 15-20 minutes.

How else can you make sauce from dried mushroom powder?

A delicious gravy can be made not only from chopped mushrooms, but also from the powdered version. To do this you need to take the following ingredients:

• 1 teaspoon of mushroom powder.
• 3-4 glasses of water.
• 1 tbsp. spoon of wheat flour.
• 1 tbsp. spoon of sour cream.
• 1 small onion.
• 30 g butter.
• 20-30 g dill.
• 1 pinch of ground black pepper.

You can use either fresh or dried dill. Once the ingredients are prepared, you can begin to create a sauce from ground dried mushroom powder.

The powder is soaked in 2-3 tbsp. spoons of water. It's better to take warm water. Leave the mixture to steep for 30 minutes. The onion should be cut into cubes and fried in oil. Once the onion is browned, sprinkle it with flour and mix thoroughly. When the onions and flour are sufficiently fried (but do not turn brown), you need to add the remaining water to 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, add sour cream and chopped dill. After mixing with sour cream, the sauce needs to be boiled for another 3 minutes. and remove from the stove.

It is not necessary to use powder from one type of mushroom. To make the sauce made from dry ground mushrooms have a more interesting and unusual taste, you can mix different options. For example, boletus, boletus and oyster mushrooms will go well together. You can combine them to your liking.

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Mushrooms, of course, are not the best and healthiest product. But nevertheless, they are rich in vitamins, minerals, quite filling and have an excellent aroma, especially dry ones. For these reasons, they are in demand in cooking. They are fried, stewed, baked, added to sauces, and soups are cooked with them. Mushroom sauce made from dried mushrooms is very popular. The reason is a specific, unlike anything else aroma, simplicity and accessibility of preparation, piquant taste. Gravy brings life to the most ordinary dish.

General principles for preparing mushroom gravy

If you add these to potatoes or pasta, the side dishes will turn into tasty and memorable bright dishes. They are prepared by adding sour cream, cheese, cream and tomatoes. Flour is almost always used as a thickener. Dried mushrooms are served with meat, fish, casseroles, and vegetables.

In order for the flour to dissolve well, it is first pre-calcined, that is, poured into a dry frying pan and fried. In addition, it additionally adds a pleasant nutty flavor. You can now buy several types of fresh mushrooms in stores. But the whole point is that no artificially grown oyster mushrooms or champignons can compare with real forest mushrooms. For this reason, many housewives always have several bundles of fragrant wild mushrooms at home. They can always prepare a thick, hearty sauce with sour cream and garlic, which they then serve on the table along with boiled potatoes or meat. Now we will tell you several ways to prepare mushroom sauce from dried mushrooms.

One of the simplest recipes

For it we will need: dried mushrooms - 20 grams, mushroom decoction - 300 ml, a tablespoon of flour, parsley, 100 grams of sour cream, pepper, salt, a couple of cloves of garlic. We wash the dry mushrooms and pour boiling water over them overnight. In the morning, add a little more water to the same pan and boil. Then we filter the water, but do not pour it out. Heat a frying pan and fry the flour until it becomes creamy.

Pour in the broth and stir vigorously until a homogeneous consistency is obtained. Add one and a half to two glasses of ordinary water until the desired thickness is obtained. At the moment when the sauce thickens, add sour cream, mushrooms, pepper and salt. Cook for five minutes over low heat. When the cooking process is complete, add chopped garlic and herbs, leave to brew for a couple of minutes, and we can serve.

from dry porcini mushrooms

For three to four servings you need the following ingredients: 60 grams of cooked mushrooms, four tablespoons of sunflower oil, a pinch of pepper, a teaspoon of salt, two tablespoons of flour, 200 grams of onions. Now we’ll tell you how to prepare mushroom sauce from dry mushrooms.

In the evening, soak the mushrooms for 12-14 hours, and in the morning boil for 40 minutes in the same water.

Fry the chopped onion in oil until soft. We pass the mushrooms through a meat grinder, add them to the onions, fry for three to four minutes, stirring all the time. In a separate frying pan, always dry, fry the flour until creamy and pour in 50 ml of boiling water, then stir until smooth. Add mushrooms and onions from another frying pan, pepper and salt to taste. Mix everything thoroughly and simmer for five minutes.

Mushroom sauce from dried mushrooms: a universal recipe

If you cook any cereal, for example, buckwheat, pearl barley, millet, then our liquid seasoning is ideal for it. By the way, you can use both frozen and fresh mushrooms, but today’s article is not about them. Today we will prepare a dish from a collection of dried mushrooms: boletus, russula, honey mushrooms. First, rinse them well, fill them with water and leave them for five hours. Then strain through several layers of cheesecloth to remove sand. Cook over low heat until soft, rinse with water, this time hot, and chop. Now prepare the flour dressing: combine a spoonful of vegetable oil with two or three spoonfuls of flour.

Sauté the onion until it turns golden, dilute it with the broth and cook, stirring all the time and remembering to remove the foam. Add onions and mushrooms to the flour mixture, pepper, salt and cook over low heat for 10-15 minutes. If desired, add a little sugar, tomato paste, and vegetable seasonings to enhance the flavor. Stirring, bring to a boil, remove from heat. Mushroom sauce made from dried mushrooms (universal recipe) is ready.

What's the best way to use mushroom sauce?

You can serve this delicious gravy on your holiday table; you can pour it over mashed potatoes. What a dish you get if you combine the gravy with chicken, pork or veal! Let's give an example. Fry chicken fillet, cut into pieces, along with onions in a frying pan with sunflower oil. Then add the soaked dry mushrooms and simmer over low heat until fully cooked.

About 10 minutes before removing from the heat, add mayonnaise and flour, pepper, salt and, stirring, cook further. Dry gravy according to this recipe turns out to be very satisfying, and you can eat it without a side dish. If you add cream or sour cream, we get a gravy with a more delicate consistency and a delicate and pleasant aroma. Bon appetit!

There is a separate section in cooking for sauces. 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 amount of extractive substances, which stimulate appetite and also improve the digestibility of food by the body.

Among the variety of prepared sauces, mushroom ones are especially popular. After all, they exude a unique aroma and have the most delicate taste. The sauce made from mushrooms goes well with potatoes, pasta, and cereals.

It is able to highlight the natural taste of meat and add a slight touch of piquancy to it. These types of liquid seasoning are prepared from both 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 quite a long period and do not cause any trouble. In order to delight your family with aromatic mushroom sauces all year round, all you need is to stock up on dried “noble” mushrooms (boletus, porcini, boletus) in the fall.

By the way, the most delicious and aromatic sauce is made from dried porcini mushrooms, which is why they are considered the most valuable.

Simple recipe

How to make mushroom sauce from dried mushrooms:

1. To prepare sauce from dry mushrooms, they must first be washed and soaked for 4 hours in cold water. Then, after the specified time, the mushrooms are boiled for 1 hour in the same water in which they were soaked. There is no need to add salt during the cooking process;
2. Already boiled mushrooms should be finely chopped, and the broth should be strained. Measure out the required 600 ml, and the rest can be frozen;
3. First fry the flour in a dry frying pan (stirring constantly), and then add butter. When the flour acquires a beautiful light brown hue, add concentrated mushroom broth and boil with constant stirring for 13-15 minutes;
4. Meanwhile, in a separate frying pan, you need to fry finely chopped onions and boiled mushrooms;
5. Add the fried mushrooms and onions to the boiling sauce, add a little salt and a pinch of ground white pepper. Boil for another 1-2 minutes and remove from heat;
6. Transfer the aromatic sauce into a special vessel and serve as an addition to potato dishes (mashed potatoes, potato pancakes, casserole).

Dried porcini mushroom sauce with cream

Ingredients:

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

Cooking time: 5 hours.

Energy value per 100 g: 85 kcal.

Step by step description:

Recipe for aromatic dressing with sour cream

Components:

• dried boletus - 90 g;
• sour cream – 200 g;
• Bulgarian onion – 2 pcs.;
• flour – 40 g;
• drinking water – 1 l;
• creamy spread – 50 g;
• table salt;
• garlic pepper;
• mixture “Provencal herbs” - 2 g.

Cooking time: 7 hours.

Amount of kcal per 100 g: 84.

How to make mushroom sauce from dried mushrooms with sour cream:

1. Rinse dry boletus mushrooms several times, then cover with cold drinking water and leave for 5 hours. This time will be enough for them to “recover.” If you don’t have boletus mushrooms in stock, nothing. Any wild mushrooms are suitable for preparing this sauce;
2. Place the pan with the “reconstituted” boletus mushrooms on the fire and bring to a boil. Then reduce the heat to low and boil them for 1.5 hours;
3. Remove the boiled boletus from the broth and finely chop;
4. Finely chop the peeled onions, combine with boletus mushrooms and fry for 3-5 minutes;
5. Melt the spread in a saucepan, stir it with flour and fry until golden brown. Then pour concentrated mushroom broth into them, stir thoroughly, add mushrooms with onions and chopped dill;
6. After 5-7 minutes, add sour cream, salt and garlic pepper to the thickened sauce. Wait 2-3 minutes and remove the saucepan from the heat.

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

Ingredients for cooking:

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

Cooking time: 4 hours.

Nutritional value per 100 g: 82 kcal.

Preparation of mushroom sauce:

1. Pour washed dry mushrooms with purified cold water and leave for 3 hours to “restore”;
2. After 3 hours, place the container with them on the stove and boil for 40-45 minutes;
3. Remove the mushrooms from the broth and finely chop. Then chop the onion. Cut the processed cheese into cubes. Next, fry the onion in a frying pan, then add mushrooms to it and, at the last moment, milk;
4. Boil all ingredients for 5-7 minutes, then add chopped herbs, salt and wine. Bring the mixture back to a boil and remove from heat.

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

A fragrant and very appetizing mushroom sauce can serve as an independent dish, as a filling for baked goods, or served with a variety of side dishes. In addition, such a universal dish is healthy and low in calories.

Delicious champignon sauce

In the vegetable department of the supermarket there is always a package of champignon mushrooms, by purchasing which you can easily prepare a very aromatic gravy for any side dish.

To complete the recipe you will need:

• 400 g champignons;
• head of white onion;
• carrot;
• parsnip;
• 600 ml water;
• 50 g flour;
• 50 ml sour cream;
• a little sunflower oil, herbs;
• salt and seasonings.

Cooking method:

1. Carrots and parsnips are cut into cubes.
2. The pan is filled with 300 ml of water, where, after boiling, salt, root vegetables and parsnips are sent.
3. The onion is chopped and placed in a frying pan for frying.
4. After the onions become soft, pieces of mushrooms are laid out in the frying pan.
5. When the liquid from the champignons has evaporated, the fried and salted mixture is added to the broth.
6. Flour, sour cream, seasonings and chopped herbs are diluted in the remaining water, after which everything is whisked and poured into the boiling broth with mushrooms.
7. 3 minutes after boiling, the gravy is ready. https://www.youtube.com/watch?v=_z4PmwjMslw

From frozen mushrooms

To add richness and piquancy to the taste of mushroom gravy, it is recommended to use:

• ½ kg of mushrooms;
• 2 packs of processed cheese;
• 200 ml sour cream;
• carrots;
• onion;
• ½ glass of sunflower oil;
• 2 garlic cloves;
• salt and pepper.

In preparation:

1. The onion is chopped, and the carrots and cheese are grated.
2. The garlic is pounding.
3. The cheese mass and garlic gruel are mixed.
4. Onions and carrots are fried in a frying pan, to which, after acquiring golden-colored onion pieces, pre-defrosted and chopped mushrooms are sent.
5. When the moisture from the mushrooms has evaporated, the contents of the pan are seasoned with the cheese-garlic mixture and sour cream.
6. The gravy is salted, peppered and simmered for 10 minutes.

With sour cream sauce

Mushroom gravy with sour cream sauce is an excellent dish for dieters, containing no meat ingredients, but with a bright taste.

For preparation you need:

• 300 g mushrooms;
• 2 eggs;
• 100 ml mushroom broth;
• 20 g flour;
• a piece of butter;
• 3 ml lemon juice;
• salt and spices.

Creation stages:

1. Mushrooms are cut into several parts, which are fried until golden brown in butter.
2. Flour is fried in a dry frying pan until caramel-colored, after which it is gradually filled with mushroom broth with constant stirring, which eliminates the possibility of lumps forming.
3. Mushrooms are poured with flour broth and simmered for 2 - 3 minutes.
4. The yolks are separated from the whites and mixed with sour cream and lemon juice using a blender.
5. The contents of the pan are filled with sauce and heated for 5 minutes.

How to make gravy from dried mushrooms

Dried mushroom gravy is always out of season. And if wild mushrooms are dried, the aroma of such a dish will be truly delicious.

A thick and aromatic sauce can be prepared from:

• 100 g dried mushrooms;
• 2 onions;
• 15 g flour;
• a piece of butter;
• 50 ml sour cream;
• salt and pepper.

During execution:

1. Dried mushrooms are placed in a bowl, where they are filled with water and soaked for about 3 hours.
2. The soaked products are transferred to a pan, ½ liter of water is poured in and boiled for 25 minutes, after which they are removed from the broth.
3. The cooled gifts of the forest are cut into cubes.
4. The onion is chopped and fried with salt and spices until golden brown in butter.
5. Mushrooms are sent to it, and after 5 minutes flour is poured in.
6. After 2 minutes, the gravy base is poured with broth with sour cream diluted in it.
7. Simmer the gravy after boiling for 5 minutes.

Step-by-step recipe for pasta

A universal sauce made from mushrooms and sour cream perfectly complements pasta side dishes.

To bring the recipe to life, you should have on hand:

• 100 g mushrooms;
• onion;
• 15 g flour;
• 250 ml sour cream;
• sunflower oil;
• salt and spices.

The gravy is prepared according to the following scheme:

1. Small slices are prepared from washed and dried mushrooms, which are browned in a frying pan.
2. The onion is cut into small pieces, which are sent to the mushrooms when they release liquid.
3. After the onions become translucent, add salt, spices and flour to the pan.
4. After 2 minutes, the mushroom mass is poured with sour cream and continues to simmer for 5 minutes under the lid. https://www.youtube.com/watch?v=Tl9a5VtE23Q&t=47s

Unusual “Béchamel” with mushrooms

Fans of fine French cuisine will appreciate this recipe, which requires:

• 300 g champignons;
• a piece of butter;
• bulb;
• 70 g flour;
• 500 – 600 ml milk;
• salt, spices and herbs.

Step-by-step cooking instructions:

1. The mushrooms are washed well, cut into strips and placed in a frying pan with butter, where they are fried until tender.
2. The onion is chopped and added to them 5 minutes before the mushrooms are ready.
3. The onion-mushroom mass is salted and peppered.
4. Add flour, then mix everything thoroughly so that no lumps form.
5. After kneading, the contents of the pan are poured with milk.
6. Chopped dill is also added to the sauce if desired.
7. The gravy is simmered to the consistency required by the cook for about 15 - 25 minutes. https://www.youtube.com/watch?v=4I1K67hED08

With creamy taste

Cream gives the gravy tenderness and nutrition.

An excellent version of mushroom sauce is made from:

• 150 g fresh mushrooms;
• 200 ml cream;
• a piece of butter;
• bulbs;
• 20 g cheese;
• heads of garlic;
• 15 ml lemon juice;
• a small amount of salt, spices and nutmeg.

To prepare the gravy, follow these simple steps:

1. The champignons are washed, wiped and cut into slices.
2. Garlic crumbles with a knife.
3. The onion is chopped and sauteed in butter until transparent, after which mushroom slices are added to it.
4. As soon as the contents of the pan are browned, the onion-mushroom mixture is poured with cream.
5. After boiling, the sauce is salted, crushed with nutmeg and Italian herbs, which give the composition a rich aroma.
6. Simmer the gravy over low heat for about 15 - 20 minutes until thickened.
7. At the end, the cheese is grated and the sauce is generously crushed.
8. The gravy is quickly mixed and immediately removed from the stove before the cheese has time to completely disperse. https://www.youtube.com/watch?v=yz3DfSCEtRY

Lenten mushroom gravy

This is an interesting version of gravy, for the preparation of which you only need to have:

• 350 g mushrooms;
• 2 garlic cloves;
• 20 g potato starch;
• 20 ml sunflower oil;
• carrots;
• onion;
• salt and spices.

The preparation method consists of the following steps:

1. The mushrooms are divided into parts, which are boiled for 5 minutes and then removed from boiling water.
2. Starch is diluted in 150 ml of broth after it has cooled.
3. Onions and carrots are chopped and then sautéed until tender.
4. 5 minutes before the end of frying the vegetables, add mushrooms to the pan.
5. The gravy is salted, seasoned, dressed with garlic gruel and filled with broth.
6. After 5 minutes of simmering, the gravy is ready. https://www.youtube.com/watch?v=DVtM2PR5m70

Mushroom sauce is a great addition to a variety of dishes. The deliciously tasty composition, which allows you to diversify the menu, gives traditional dishes a rich taste and unsurpassed aroma.

Dried mushrooms perfectly complement and add variety to meat and potato dishes. It is absolutely easy to prepare. The most important thing is to stock up on dried mushrooms in the fall and delight your family with original dishes at least every day. Today we will tell you how to make mushroom sauce from dried mushrooms.

Dried mushroom sauce

Ingredients:

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

Preparation

We wash the dried mushrooms, fill them with filtered water and leave them to steep overnight. Then transfer them to a clean saucepan, add more water and boil until fully cooked. After this, carefully remove them with a slotted spoon and chop them with a knife. Peel the onion, finely chop and sauté in hot oil until soft. Next, add the porcini mushrooms and, stirring, fry everything until tender. Brown the flour separately in butter, gradually pour in a few glasses of hot mushroom broth and cook, stirring, for about 15 minutes. Then lay out the vegetables, salt and pepper and remove from the heat. Cover the dried porcini mushroom sauce with a lid and let it brew for a while.

Dried mushroom sauce with sour cream

Ingredients:

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

Preparation

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

Creamy sauce with dried mushrooms

Ingredients:

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

Preparation

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

Mushroom sauce made from dried mushrooms with pepper

Ingredients:

Preparation

Process the shallots, chop them and fry them in a small amount of rice oil for about 3 minutes. Then add mushrooms chopped into small slices and bell peppers, previously peeled and washed. When all the moisture has evaporated from the champignons, add some salt to the vegetables and pour in a little white wine. Let it sit for about 5 minutes, and when the alcohol has evaporated a little, throw in the chopped basil and remove the sauce from the heat. Let it brew a little, with the lid closed, and then serve!