Tasty sauce is an excellent addition to different meat dishes and fragrant spaghetti. Mushrooms in the sauce of sour cream mixture replace harmful mayonnaise, and the rapid speed of cooking mushroom broth will save you time spent in the kitchen.

How to cook mushroom sauce

• Cooking time: 1, 20 hours.
• Number of portions: 4 persons.
• Calorie dishes: 70 kcal per 100 g
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty: average.

Delicious and juicy chicken meat under mushroom sauce? What could be better? Below is a simple mushroom sauce recipe with chicken. Diverse your dinner dinner! The chicken should be taken in parts, so it will prepare faster. Buy in the hip and wings store, they fit perfectly to this dish. Fresh champignons will be much more tastier, but you can add stores canned.

Ingredients:

• nutmeg - chopping;
• parts of chicken - 4 pcs.;
• creamy oil - 1 tbsp. l.;
• solid cheese - 100 g.;
• champignons - 250 g.;
• vegetable oil - 2 tbsp. l.;
• pepper, parsley, salt, meat seasonings - to taste;
• onions - 1 pc.;
• chicken broth - 50-70 ml.;
• sour cream 15-20% fat - 150 g

Cooking method:

1. Frames of chicken rinse, remove excess moisture. To do this, you can use a pure towel.
2. Marine with spices, fry 15 minutes with vegetable oil.
3. Baking shape You need to lubricate with oil, put semi-finished meat.
4. Mix vegetable oil with creamy and pour onto the second pan where the bow will be fried.
5. When the bow becomes softer, add chopped mushrooms to them.
6. Golden color will mean the readiness of the dish.
7. Posly, put on the chicken.
8. Largely grated cheese add to sour cream, nutmeg. Stir and pour heated broth.
9. Pour chicken sauce, put it in 40 minutes. Temperature 190 degrees.
10. Serve mushroom sauce by sprinkling parsley.

From frozen

• Number of portions: 4 persons.
• Calorie dishes: 58 kcal per 100 g
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty: average.

Pasta, Vermichel, Spaghetti are lean dishes. To add bright tasteings to them, you should prepare them from frozen mushrooms to them: those that you have collected in the fall or bought in the supermarket. Adding spices alternately, you can experiment with tastes, combining them at your request. In the photo of the recipe - Vermicell Festonte. Two types of oil for high-quality roasting certain products.

Ingredients:

• pepper black fresh-grinding - 1 pinch;
• festonate (nests) - 7 pcs.;
• a small bunch of parsley - 1 pc.;
• thyme - 3 twigs;
• white frozen mushrooms - 400 g;
• creamy and olive oil - 1 tbsp. l.;
• sea salt - 1 ¼ h. l.;
• white dry mushrooms - 1 handful;
• rosemary - ½ twigs;
• solid cheese - 50 g;
• chicken broth, cream - 100 ml;
• leek-shallot - 2 pcs.;
• garlic - 1 tooth.

Cooking method:

1. Displays frozen white mushrooms at room temperature, and dry let it be in boiling water. After the infusion is poured separately, not to pour.
2. Slim shallot with a cloth of garlic, fry with two types of oil, turning on a slow fire.
3. Back to mushrooms: White large cut, dry on the contrary - finely. Fry them 2 minutes together with garlic.
4. Add salt, rosemary, thyme, mushroom water, chicken broth.
5. It is indispensable to preserve about 10 minutes.
6. When the fluid evaporates, the sauce will become like a thickener. Then you need to pour cream, slightly peel.
7. Cook pasta, graze cheese, chop parsley.
8. Add to macaronam parsley, resulting mushroom sauce, cheese.
9. Spice up.

From dried

• Cooking time: 30 minutes.
• Number of portions: 5 persons.
• Calorie dish: 150 kcal per 100 g
• Purpose: sauces.
• Kitchen: French.
• Difficulty: average.

European milk sauce made of flour, milk, oil and nutmeg wears the beautiful name of Beshamel. You can try to prepare like the taste of mushroom sauce from dried mushrooms. The refueling is supplied to the main dish. In this case, fragrant beef steaks are what is needed. Spices are selected on the basis of your experience, and milk can be easily replaced with low-fat cream.

Ingredients:

• milk - 1.5-2 tbsp.;
• onions - 1 pc.;
• beef - 500 g.;
• nutmeg, salt, pepper - to taste.
• dried champignons - 700 g.;
• flour - 1 tbsp. l.;
• butter creamy - 100 g.;

Cooking method:

1. Beef meat cut into pieces of 3-5 cm.
2. Put in a saucepan with water, boil.
3. Shoot on the pan, fry, add salt with pepper.
4. Dried champignons are placed in boiling water, fry on vegetable oil.
5. Grind onions and also fry, but on sunflower oil.
6. Preparation of mushroom refueling: melt butter in a pan, pour flour and start mixing to avoid the formation of lumps.
7. Gradually pour milk.
8. Thickened sauce salt, pepper. Add a nutmeg and roasted bow.
9. Mix in a plate of mushroom sauce with beef and champignons.

Mushroom gravy

• Cooking time: 50 minutes.
• Number of portions: 6 persons.
• Calorie dishes: 67 kcal per 100 g
• Purpose: Podliva.
• Cuisine: Russian.
• Difficulty: average.

The recipe for mushroom podium consists of simple vegetables that are available on sale. The most fragrant mushroom sauce made of fresh mushrooms is made from champignons. It serves as an excellent decoration for meat delicacies, croup, porridge, potato dishes, can be served to buckwheat, macaronam. How to cook the mushroom told the recipe below.

Ingredients:

• water - 400 ml.;
• carrots - 1 pc.;
• champignons - 300 g.;
• wheat flour, sour cream - 2 tbsp. l.;
• vegetable oil, salt, pepper - to taste;
• onion - 2 pcs.

Cooking method:

1. Cut on the squares onions and grated carrots to fry 7 minutes on vegetable oil.
2. Chump shampignons and throw there. Stew 20 minutes.
3. Missing flour in water without lumps to griely for about 10 minutes. Salt, pepper.
4. After adding tablespoons sour cream, let go boil.
5. Insist for 10 minutes.

Cream Mushroom Sauce from Champignon

• Cooking time: 1 hour.
• Number of portions: 4 persons.
• Calorie dish: 65 kcal per 100 g
• Purpose: For lunch.
• Cuisine: Russian.
• Difficulty: average.

Many people do not like fish because of the huge number of bones that are in it. The type of fish called the pink salmon comes from the salmon family. The main advantage is in lowness. This type of fish is perfect for mushrooms. Try the sauce from the mushrooms of champignons with a hunchback and see what the present delicacy means. From the greenery, choose dill, fused or fresh.

Ingredients:

• pepper red ground, salt - to taste;
• pink salmon fillet - 600 g.;
• flour - 4 tbsp. l.;
• greens - 1 tsp;
• mushrooms - 200 g.;
• sour cream - 150 g.;
• onion onion - 1 pc.;
• vegetable oil - 5 tbsp. l.

Cooking method:

1. Finely chopped mushrooms put into a frying pan and put on a slow fire for 10 minutes.
2. Onions cut into half rings and add to the pan. Strive and fry for another 5 minutes.
3. Flush flour and sour cream.
4. Purzing salt, dill, fill with half a cup of water. When boils - turn off the fire.
5. Dispose fish, rinse and dry.
6. Cut into small pieces, rub in breading from pepper, flour with salt.
7. Alternately turn the pieces, giving them to roast on both sides until the crust appears.
8. Fry fish dip in the sauce. Reduce fire and warm the refueling until it thickens.
9. Pour the pump mushroom sauce.

With sour cream

• Cooking time: 1 hour 20 minutes.
• Number of portions: 3 persons.
• Calorie dish: 139 kcal per 100 g
• Purpose: Garnish.
• Cuisine: Russian.
• Difficulty: average.

Potato tempites are perfectly combined with garlic dressing, onion, meat. Replace the usual garnish on sour cream mushroom sauce. Pouring with mushrooms is not preparing quickly, it is important here to comply with all the recommendations on time. Buying a young potato, which will reduce the process and do not wait until the vegetable is welded. Do not forget that it will be tasty to pour the mebral mebral sauce in front of the meal.

Ingredients:

• wheat flour top grade - 2 tbsp. l.;
• potatoes - 500 g.;
• vegetable oil, black ground pepper, salt - to taste;
• egg chicken - 1 pc.;
• sour cream - 150 g.;
• creamy butter - 3 tbsp. l.;
• onion onion - 1 pc.;
• champignons - 150 g

Cooking method:

1. Boil the brushed and chopped potatoes.
2. Make a puree and add yolk and 2 tbsp. l. Butter. Mix.
3. To form meatball hands, rushing in flour.
4. Fry ribbed chumps on vegetable oil to a crust of golden color.
5. Mushroom refueling is prepared from champignons and finely chopped onions.
6. Fry the ingredients on the butter, put a frying pan on the middle fire.
7. When the liquid is discharged, shove flour and sour cream.
8. Let go under the lid for about 5 minutes. Sprinkle with pepper with salt.

From Borovikov

• Cooking time: 15 minutes.
• Number of portions: 4 persons.
• Calorie dishes: 146 kcal per 100 g
• Purpose: For lunch.
• Cuisine: Russian.
• Difficulty: average.

Want to surprise guests? Prepare meat medallions from juicy pork meat and sauce from white mushrooms. Serve on the table as follows: Stir sour cream with horseradish, salad leaves. Pork medallions put on a plate to potato mashed potatoes, add mushroom sauce. In the recipe there is a cognac, which is needed for taste, but this is if desired. You can do without it, replacing spices to taste.

Ingredients:

• cream (fatty 22-33%) - 70 ml.;
• bouillon cube - half;
• pork cut-600-700 g.;
• forest mushrooms - 500 g.;
• large bow - 1 pc.;
• vegetable oil, salt, fresh black pepper - to taste;
• cognac - 2 tbsp. l.

Cooking method:

1. Slide the washed mushrooms and cut into large.
2. Fry them in a frying pan before evaporating the whole mushroom juice.
3. The bulb cut into small squares and throw to mushrooms.
4. Add brandy, cream, broth cubes, spices. Do not cool the mushroom sauce.
5. Cut the pork (1.5 cm each piece), sprinkle with spices and pack in oil.

From Veshinok

• Cooking time: 30 minutes.
• Number of portions: 4 persons.
• Calorie dish: 63 kcal per 100 g
• Purpose: For lunch.
• Cuisine: Russian.
• Difficulty: Easy.

Tender refueling with creamy taste - Pouring from mushrooms just melts in the mouth! How to prepare a mushroom sauce from the oyster, is described in detail below. Council of Hospices: To give a mushroom sauce of a pinkish shade and tomato inkus, you need to add 2 tablespoons of tomato paste.