The peak popularity of mushroom gravy occurs during the winter holidays. But this tasty addition to various types of dishes pleases with its taste regardless of the year. If you have the necessary ingredients, our recipe can be prepared quite quickly.

Products for gravy:

100 g dried mushrooms (preferably white), 2 onions

1 tbsp. flour, 3 tbsp. l. vegetable oil or butter

3 tbsp. sour cream, salt, pepper.

Soak the mushrooms in cold water for 2-3 hours, wash, add fresh water for 25-30 minutes, let cool, strain (if the decoction is made from mushrooms, do not pour it out) and cut into slices.

You can use different mushrooms, but it is advisable not to cook those types that are little known to you. On the website grib-bludo.ru you can find descriptions of mushrooms with photographs that will help you become better acquainted with the objects of “silent hunting”.

Cut the onion into cubes and fry in vegetable oil or butter until golden brown, add and continue for 5-7 minutes. Salt, pepper, sprinkle with flour, fry for another 2-3 minutes and add sour cream. Stir thoroughly and pour in the mushroom broth (if you don’t use the broth, then add cold boiled water). Pour in carefully, stirring thoroughly. If the broth is too little, add cold boiled water. (In general, you need to use 500 ml of liquid). Bring to a boil and simmer over low heat for 3-4 minutes.

Mushroom sauce made from dried mushrooms is served with meat, cereal and potato dishes, and pasta. It's not difficult to prepare. If you stocked up on dried mushrooms in the fall, you can make a variety of delicious dishes with mushroom sauce every day. Mushrooms are an excellent source of protein.

Just keep in mind that this is quite heavy food. Nutritionists do not recommend frequently consuming mushroom dishes for children under 7 years of age and people with diseases of the liver, stomach, and pancreas.

Required ingredients: 50-100 g of dried mushrooms (more is better than less), 300 g of onions (that’s 3 medium-sized onions), 2 tbsp. flour (wheat), 50-100 g butter, water, salt, black pepper (optional). For a Lenten menu, replace butter with vegetable oil. Properly prepared mushrooms are easier to digest, so we strictly follow the recipe.

Rinse dry mushrooms, add cold water (1-2 cups) and leave for 6 hours (overnight possible). Place the soaked mushrooms (along with water) in a saucepan, add cold water (up to 1 liter) and cook without salt until the mushrooms are ready. Then remove the mushrooms from the broth with a slotted spoon and chop with a knife.

The onion must be peeled, chopped finely, and fried in vegetable (or butter) oil. When the onion becomes transparent, add the prepared mushrooms. Fry mushrooms and onions until cooked.

Saute the flour in butter until it turns brownish in color. Without allowing the sauté to cool, add 3 cups of hot mushroom broth with continuous stirring. Cook, stirring, for about 15 minutes. Then add mushrooms with onions, sour cream (optional), salt and pepper (optional), stir and, as soon as it starts to boil, remove from heat. Let the mushroom sauce made from dried mushrooms brew a little and serve.

Mushroom sauce made from dried mushrooms - culinary on food.ua

Wash the mushrooms, place in a bowl and cover with cold water. Soak for 2-3 hours, wash, add fresh water and cook for about 30 minutes. Cool, strain and cut the mushrooms into slices. Save the broth.

Peel, wash and cut the onions into small cubes. Place in a frying pan with heated butter and fry until golden brown. Add mushrooms and fry for another 7 minutes.

Season with salt and pepper. Sprinkle with flour, fry for about 3 minutes, add sour cream. Stir, slowly pour in 500 ml of mushroom broth to obtain the desired consistency. Bring to a boil and simmer over low heat for about 4 minutes.

You can also add chopped dill and parsley to this gravy.

Mushroom sauce made from dried mushrooms is ready!

Dry mushroom sauce - culinary recipe. mushroom sauce sauce with mushrooms sauce for main courses

100 g dried mushrooms, 2 tbsp. l. flour, 2 tbsp. l. butter, 3 small onions, vegetable oil, salt, fresh herbs, sour cream.

100 g dried mushrooms 2 tbsp. l. flour 2 tbsp. l. butter 3 small onions vegetable oil salt, fresh herbs sour cream Soak the washed mushrooms in cold water for 6 hours, then cook in the same water, do not add salt. Fry the flour in butter and dissolve in 3 cups of mushroom broth (hot). Cook over low heat, stirring, for 15 minutes. Peel the onions, finely chop and fry, gradually adding chopped mushrooms. Add everything to the sauce and stir. Add a little sour cream and finely chopped herbs, add salt and boil. Serve the sauce with meat and pasta.

Recipe: sauce from dried mushrooms and onions - all Russian recipes

Servings: 4

• 0.5 cups dried mushrooms
• 2 glasses of water
• 1 tbsp. spoon of flour
• 2 onions
• 50 g butter
• salt and pepper to taste

Cooking method

Prep:10min › Cook:45min › +2h soaking › Total time: 2h55min

1. Soak mushrooms in 2 glasses of water for 2-3 hours and boil for 30 minutes. Strain the broth and chop the mushrooms.
2. Fry mushrooms and onions with a piece of butter.
3. In another dry frying pan, brown the flour (without oil), add a piece of butter (1 tablespoon), and grind. Dilute with mushroom broth (preferably hot), bring to a boil, stirring, and add salt. The broth should thicken slightly. Add mushrooms and onions, cook, stirring over low heat for another 5-10 minutes.

Mushroom sauces go well with almost all dishes. Is it possible to refuse potato cutlets with wild mushroom sauce or spaghetti with mushroom cream sauce?

In addition to excellent taste, mushroom sauces are beneficial for our body. Dried mushrooms contain up to 30% protein, they also contain the fiber we need and many other useful substances and microelements.

Mushroom sauce can be prepared from a variety of mushrooms, dried, canned and even pickled.

Mushroom sauce made from dried mushrooms

Ingredients:

• Dry mushrooms – 100 g,
• Onions (large) – 2 pcs.,
• Wheat flour – 2 tbsp. spoons,
• Vegetable oil – 50-100 ml,
• Dill greens – 1 bunch,
• Sour cream – 100 g,
• Salt,
• Pepper.

Preparation:

Mushrooms rinse in running water and soak in one liter of water for 3 hours. Then boil the mushrooms in the same water. Remove the mushrooms from the broth and chop as desired.

Finely chop the onion and fry in a small amount of oil until soft. Add boiled mushrooms to the onions.

Lightly fry the flour in a dry frying pan until brown, add oil and mix well (you can fry the flour in oil), then dilute the flour with hot mushroom broth (this will require 2-4 cups of broth). Cook over low heat until thickened. Add onions and mushrooms, sour cream, salt, pepper and finely chopped dill.

You don't have to add sour cream if you want to make mushroom sauce without dairy products.

Mushroom creamy puree sauce

Ingredients:

• Champignon – 500 g,
• Heavy cream – 300-500 ml,
• Onions – 1-2 pcs.
• Parsley – 0.5 bunch,
• Ghee butter – 2 tbsp. spoons,
• Salt,
• White pepper.

Preparation:

Fry the chopped onion until soft, add the chopped mushrooms, stir and cook for 10-15 minutes, during which time the moisture from the mushrooms should evaporate. Place the mushrooms and onions into a blender bowl, add salt, pepper, cream (300 ml) and grind everything well. Pour the mixture into a saucepan or frying pan. At this stage, you can add more salt, pepper to taste and cream to finish sauce to the desired consistency. Warm the mixture a little, but do not cook. When serving, add chopped parsley.

Mushroom sauce with bell pepper

Ingredients:

• Champignons – 500 g,
• Shallots – 2 pcs.,
• Bell pepper – 2 pcs.,
• Dry white wine – 250 ml,
• Basil (chopped) – 2-3 tbsp. spoons,
• Salt,
• Ground red pepper,
• Rice oil.

Preparation:

Chop the shallots and fry in a small amount of rice oil for 3-5 minutes, add chopped mushrooms and bell pepper (remove seeds first). When the moisture has evaporated from the mushrooms, add salt, pepper and white wine. When the alcohol has evaporated and the liquid volume has reduced slightly, add the basil and turn off the heat.

Red mushroom sauce

Ingredients:

• Porcini mushrooms (champignons) – 250 g,
• Onions – 1 pc.,
• Tomato paste – 100 g,
• Dry white wine – 50-100 ml,
• Ghee butter – 2 tbsp. spoons,
• Salt,
• Pepper.

Preparation:

Peel and chop the onion. Heat ghee in a frying pan, add chopped onion, add a little salt and simmer until done.

Cut the mushrooms into slices and add to the onion, simmer for 5-10 minutes. Add wine and cook over medium heat until liquid reduces. Add tomato paste diluted in a small amount of water, salt and pepper and boil slightly.

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Sauce with mushrooms. mushroom sauce recipes. how to prepare mushroom sauce correctly - useful tips. mushroom secrets and recipes from experienced chefs. /cooking recipes with photos: simple, tasty, homemade, lean. recipes from meat, poultry, fish and mushrooms. recipes for appetizers and salads. recipes for cakes, pies and pies. /women's opinion

Mushrooms are filling, rich in minerals, vitamins, and delicious, after all! And what kind of aroma do they have, especially the dried ones? Therefore, they are often used in cooking - soups are cooked, fried, added to sauces. Mushroom sauces are very popular. Their popularity is explained by their specific, unique aroma, piquant taste, accessibility and ease of preparation. He is able to revive and ennoble the most ordinary and ordinary dish. Pasta, potatoes, rice, with mushroom sauce turn into a holiday dish - bright, memorable and tasty, very tasty. Mushroom sauces are prepared with the addition of cream, cheese, sour cream, and tomatoes. Flour is most often used as a thickener. They are served with fish, meat, vegetables, potato cutlets, and casseroles.

Mushroom sauce - food preparation

To thicken the consistency, flour is added to the sauce. In order for it to dissolve well in liquid, it must first be calcined, i.e. fry in a dry frying pan. Additionally, the toasted flour adds a pleasant nutty flavor to the sauce, rather than the gelatinous flavor of raw flour.

Mushroom sauce - best recipes

Recipe 1: Dried Mushroom Sauce

Now and in winter, mushrooms are not a problem in the store. But real mushroom pickers know that no artificially grown or oyster mushrooms can compare in aroma and taste with real, forest ones. Therefore, they always have a bundle or two of fragrant forest mushrooms in stock, and they can easily prepare a hearty, thick, mushroom-flavored sauce with garlic and sour cream at any time. You can wrap it with meat and chicken, and even simple boiled potatoes.

Ingredients: 15-20g dried mushrooms, mushroom broth (decoction) - 0.2-0.4l, parsley (greens), flour - 1 table. l., salt, pepper, sour cream - 100g, 1-2 cloves of garlic.

Cooking method

Wash the mushrooms and pour boiling water over them. Leave overnight. Add more water to the saucepan where the mushrooms were soaked and boil there. Strain the water, but do not pour it out, you will need it later.

Heat a dry frying pan and add flour, fry it until it begins to change color, i.e. will become slightly creamy. Pour in the remaining water (mushroom broth), stirring vigorously, otherwise lumps can spoil all the beauty, that is, the homogeneous consistency. Add a glass or two of water until desired thickness is achieved. When the sauce thickens, add mushrooms, sour cream, salt and pepper. Boil for four to five minutes on low heat. At the end, add chopped herbs and garlic, let it brew for a couple of minutes, and you can serve.

Recipe 2: Mushroom sauce with cream cheese

This sauce is simply bursting with flavors - cheese, mushroom, and even a couple of spoons of wine. If you don't have Sherry, any white fortified wine will do. Well, or without it at all, although it is undesirable. It’s a small thing, but it makes its contribution to the bouquet. It’s better if you find processed cheese for soup, it dissolves faster and never curdles. In general, you can take any cheese.

Ingredients: mushrooms (champignons) - 0.6 kg, processed cheese - 1 pc. (200g), milk - 150 ml, 1 onion, salt, pepper, 2 tbsp. spoons of Sherry (wine).

Cooking method

Chop the onion into half rings, chop the mushrooms into arbitrary medium-sized slices, pieces or slices and fry it all in oil. Pour in milk, add processed cheese. If it is soft, like Amber, put it with a spoon; if it is hard, you need to finely grate it. You can freeze it slightly to make it easier to grate. Boil for about five minutes. The cheese should dissolve without any lumps. Add salt, pepper and wine. Stir, bring to a boil and turn off. All is ready. You can sprinkle with green onions. Delicious with meat, cereals and pasta.

Examples of dishes with mushroom sauce

Recipe 1: Meatballs with mushroom sauce

It seems like a simple dish, but delicious. It can be prepared for dinner quickly. Tender meatballs, spicy mushroom sauce and the whole family is full and satisfied. If you are not friendly with spices, limit yourself to black pepper.

Ingredients: minced meat - 0.6-0.7 kg, champignons (oyster mushrooms) - 0.3 kg, cream - 0.3 l, 3 onions, flour - 1 tbsp, a pinch of marjoram, cinnamon, white pepper.

Cooking method

To avoid wasting time, turn on and heat the oven (200C).

Salt the minced meat, mix with herbs and spices, roll into meatballs and fry them until crisp over high heat.

Finely chop the onion and mushrooms and fry until soft. Add salt, flour, fry lightly, pour in cream and simmer until the sauce thickens.

Place the meatballs in any fireproof dish, pour sauce over them and bake for 15 minutes. Serve with a side dish - mashed potatoes, pasta.

Recipe 2: Meat with mushroom sauce

Meat, and even with mushroom sauce. This is already a big claim for a masterpiece dish. The recipe calls for dried mushrooms (for more flavor), if you don’t have them, take fresh ones, 300-400 grams. This recipe deserves to be cooked at least once to taste how incredibly delicious it is. The mushrooms are not cut into pieces, but twisted in a meat grinder. If the mushrooms are fresh, you can alternatively grate them coarsely. Pork can be replaced with chicken breasts, but it tastes better with pork.

Ingredients: (pulp, tenderloin) - 0.7-0.8 kg, 2 eggs, salt - teaspoon, pepper - 0.5 tsp, breadcrumbs. Sauce: dried mushrooms - 20g, a glass of water, butter - 20g (1 tbsp), flour (1 tbsp).

Cooking method

Cut the meat into long strips, approximately 10-15 centimeters long, 4-5 centimeters wide, and 1.5 centimeters thick. It is clear that there is no need to run around with a ruler, this is just the approximate dimensions for reference. Beat it lightly, no need to flatten it too much. If the flesh is tender, you don’t have to beat it.

In a deep bowl, mix with salt, pepper and a quarter glass of water (1/4). Place the meat in this mixture, making sure that each piece is soaked in it. Leave to marinate for 2 hours.

Pour oil into the pan, generously, without skimping. The meat should be immersed in it by at least a third. Roll each piece of meat in breadcrumbs and fry until cooked. To soften it, it should be placed in a dish, covered with a plate or lid.

Grind the mushrooms in a meat grinder, add a glass of water and cook for ten minutes. Pour in the egg liquid where the meat was marinated.

Heat the flour in a dry frying pan until it turns dark golden brown. Mix it with the mushroom sauce, remembering to stir vigorously. Add butter, salt. Let it simmer for a minute or two. Serve with meat. Side dish - rice, potatoes, pasta.

To prevent the sour cream from curdling in the hot sauce, add a little milk to it.

When reheated, sauces lose their taste, so it is recommended to cook them at once.

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Volyn style dried mushroom sauce - recipe

Pour boiling water over dried mushrooms and leave overnight.

Boil mushrooms in plenty of water. Leave the water for the sauce! Chop the mushrooms.

Fry the flour, stirring constantly.

Gradually add mushroom water, stirring the sauce vigorously.

The thickness of the sauce will depend on the amount of water (to your taste), so I give this “gap” of 200-400 ml.

Add sour cream and mushrooms to the sauce, salt and pepper. Cook for 3-5 minutes over low heat.

Add herbs and crushed garlic. Leave to simmer for 1-2 minutes.

You can serve!

For potatoes, for example: http://www.povarenok.ru/recipes/show/55236/

The aromatic mushroom sauce goes well with potatoes, pasta, rice, buckwheat and other side dishes and highlights the taste of meat dishes. Having learned to prepare mushroom sauce from dried mushrooms, which store well without losing their beneficial properties, the housewife can always make any dish even more tasty and appetizing. Even everyday food, flavored with such gravy, will seem festive. You don't have to worry about what to make a delicious lunch from if you have a handful of dried mushrooms in your kitchen and know how to make a delicate sauce from them.

Cooking features

Our distant ancestors already prepared a sauce from dried mushrooms. Recipes have changed somewhat since that time, but the general principles of preparation remain the same. Knowing them, you will certainly be able to make a tasty and aromatic sauce according to any of your favorite recipes.

• Dried mushrooms must be prepared in advance, about 6 hours before lunch, otherwise they will not have time to swell and take their original shape. First, they are poured with cool water for a short time, just 20–30 minutes, and rinsed well. Then soak for 4-6 hours in clean water and cook for half an hour in the same water, since otherwise the broth will not be aromatic enough. After this, the mushrooms can be removed from the broth, cooled and cut into small pieces.
• Mushrooms for the sauce are crushed thoroughly, but not to a puree. Therefore, it is better not to use a blender, doing all the work manually.
• Sometimes the recipe does not indicate the exact amount of mushrooms. This means that the sauce can be made from even a small amount. However, you must understand that the more mushrooms you use, the richer the taste and aroma of the finished sauce will be.
• Dried mushroom sauce is most often thickened with flour. It is advisable to first fry it until it has a caramel color. Then the sauce will have a pleasant taste. Otherwise, it will turn out mealy and less tasty.
• You should not prepare mushroom sauce in large quantities, as it is undesirable to store it for more than two days.

Mushroom sauce made from dried mushrooms is usually served hot, pouring it over the dishes before serving or placing a specially shaped container filled with sauce on the table.

Classic recipe for dried mushroom sauce

• 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, cover with two glasses of filtered water and leave overnight or at least 4 hours.
• Place it together with water in a saucepan and put it on the fire.
• Cook the mushrooms, stirring occasionally, over low heat for 20-30 minutes after the contents of the pan come to a boil. 10 minutes before cooking, add salt and spices.
• Remove the mushrooms with a slotted spoon. Wait a bit for them to cool down. Finely chop with a knife.
• Peel and chop the onion with a knife. Fry it in butter until soft.
• Fry the flour in a clean frying pan, pour in a glass of broth, constantly whisking the flour. If you get a little less mushroom broth, dilute it with warm boiled water first.
• Cook the sauce for about 5 minutes to thicken.
• Add onions and mushrooms to the sauce and stir. Cook for another 5 minutes.

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

Dried mushroom sauce with sour cream

• 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:

• Pour washed mushrooms with a liter of purified water for 4–6 hours.
• Place the pan on the fire and wait until the water boils over medium heat. Cover the pan with a lid, reduce heat and boil the mushrooms until soft. This will take about 20-30 minutes after the water boils.
• Drain the broth and strain.
• Cool the mushrooms and chop finely.
• Cut the peeled onions into small pieces.
• Fry the onion in vegetable oil and mix with mushrooms. Fry this mixture for 5-10 minutes.
• Melt butter in a clean frying pan, add flour, stir.
• In a thin stream, while continuing to stir the sauce with a whisk, pour in the mushroom broth.
• When the sauce thickens a little, add mushrooms and onions, as well as finely chopped dill.
• Cook for another 5 minutes, stirring constantly. Add sour cream, salt and spices to taste. Stir, wait a couple of minutes and remove the sauce container 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.

Creamy dried mushroom sauce

• 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 onion. Cut it into small cubes.
• Finely chop the fresh herbs with a knife.
• Melt the butter and fry the flour in it. When the flour acquires a pleasant creamy hue, pour in the cream in a thin stream. At this time, the sauce must be whisked so that no lumps form.
• Add mushrooms, onions and herbs to the sauce. Cook, stirring, cream sauce for 10 minutes.

The delicate creamy taste and pleasant aroma of the sauce are unlikely to leave anyone indifferent. This sauce goes especially well with pasta and poultry dishes. The sauce will be even tastier and more aromatic if you squeeze a couple of cloves of garlic into it a few minutes before it’s ready.

Spicy dried mushroom sauce

• mushrooms, reconstituted 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 be needed.

Cooking method:

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

The good thing about mushroom sauce made from dried mushrooms is that it can be prepared at any time of the year. At the same time, it is not inferior in its organoleptic qualities to a sauce made from fresh mushrooms.

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!

Mushroom sauce is a simple and affordable dish that serves as an excellent addition to most main dishes. The taste neutrality of the gravy allows you to combine it with fish, meat, cereals and vegetables. The simplicity of cooking is so captivating that most housewives begin their culinary journey by preparing mushroom gravy. The availability of ingredients is also an important factor, because families with below-average incomes will be able to include such gravy in their daily menu without compromising the family budget.

The main ingredient needed to prepare mushroom gravy is, of course, mushrooms. It is noteworthy that the choice of mushrooms can be very different. The gravy is prepared from champignons, chanterelles, porcini mushrooms, etc. Also, the storage method does not really matter, so both fresh and dried or frozen mushrooms are suitable. The basis of mushroom gravy is always broth (chicken or vegetable), cream, milk or plain water. It is preferable to cook, of course, with sour cream or milk, this will make the taste more rich and slightly sour. Water and vegetable broths are used for lean gravies. Quite often, flour, onions, garlic, cheese, herbs, etc. are added to the primary products. It all depends solely on your culinary preferences and the specific recipe you take.

Today we present to your attention three of the best recipes, which are designed to come to your rescue at the right time. Each gravy has its own special taste, so any reader will be able to find the best option for themselves.

Mushroom sauce with dried mushroom cream

A universal gravy that can serve as an excellent addition to meat and fish, or as an independent dish, will not get lost on the table. If you don’t have dried mushrooms on hand, you can safely replace them with affordable and inexpensive champignons.

Ingredients:

• 100 g dried mushrooms
• 2 onions
• 2 tbsp. l. butter
• 2 tbsp. l. flour
• 150 ml cream
• Pepper

Cooking method:

1. Place the dried mushrooms in a deep container, fill with water and leave to soak for 3-4 hours.
2. Then boil the mushrooms in the same water until tender, after which we chop them finely.
3. Melt butter in a frying pan and fry finely chopped onion in it.
4. Add the mushrooms to the onions and, after mixing well, fry them together for 3-4 minutes.
5. Then add flour, add cream to the main ingredients, add salt and pepper to taste. Bring the mushroom sauce to a boil and cook until desired thickness.

Lenten mushroom sauce made from frozen mushrooms

Lenten mushroom sauce is best suited to a side dish based on boiled cereals or potatoes. To add a special piquancy to the taste, add a little chopped fresh herbs to the gravy just before the end of cooking.

Ingredients:

• 500 g frozen mushrooms
• 1 onion
• 1 carrot
• 2 tbsp. l. flour
• 250 ml water
• 1 tbsp. l. tomato paste
• Vegetable oil
• Pepper

Cooking method:

1. The first thing you need to do is defrost the mushrooms, then fry them in a frying pan greased with vegetable oil until all the moisture is gone from them.
2. Peel, wash and chop the vegetables as finely as possible.
3. Mix the onions, carrots and mushrooms together and simmer over low heat for about 10 minutes.
4. In a clean frying pan, fry the flour in oil until it becomes creamy.
5. After this, pour water into the flour and, without stopping stirring, bring to a boil.
6. Pour the resulting broth over the vegetables and mushrooms.
7. Add tomato paste, salt and pepper to taste and mix thoroughly again.
8. We continue to cook over the fire, stirring constantly until the gravy reaches the thickness we need.

Mushroom sauce with dried mushroom sour cream

Dried Polish mushrooms are perhaps the most affordable of all, and mushroom sauce based on them turns out great. Its consistency is very thick, and its taste is distinguished by the taste of garlic, which is present in the list of ingredients for this particular recipe.

Ingredients:

• 100 g dried Polish mushrooms
• 1 liter of water
• 2 tbsp. l. butter
• 2 tbsp. l. flour
• 500 ml mushroom broth
• 1 onion
• 1 carrot
• 2 cloves garlic
• 100 ml sour cream
• Pepper

Cooking method:

1. Place the Polish mushrooms in a saucepan and cover with water overnight (8 hours).
2. In the morning, boil the mushrooms until tender.
3. Remove the boiled mushrooms from the broth and chop finely.
4. Place the frying pan on the fire and put butter in it. Add flour to the melted butter and, stirring, fry until golden brown.
5. Then add the broth, mushrooms and simmer the contents of the pan under a tightly closed lid for about a quarter of an hour.
6. We wash, peel and chop the vegetables. Fry the onion, carrots and garlic in a clean frying pan until soft.
7. After that, transfer them to the mushroom sauce, pour in the sour cream, and add salt and pepper to taste.
8. Bring the sauce to a boil and keep it on the fire until it reaches the thickness we need.

Now you know how to prepare mushroom sauce. Bon appetit!

Mushroom gravy can surprise many people with its taste, and if you get addicted to it, you will no longer be able to cook proven dishes without pouring this gravy on them. Mushrooms, by themselves, go well with many dishes, and gravy prepared on their basis is no exception. Finally, I want to give a couple of tips to make your mushroom sauce tasty and aromatic:

• The thickness of the gravy is adjusted by adding flour pre-fried in butter;
• Try to use homemade dried mushrooms for this recipe. Since, when buying them on the market, you are taking a “pig in a poke”;
• For cooking, a deep cast-iron frying pan or a saucepan with a thick bottom is best suited. The gravy is best stewed in such a container;
• The gravy will perfectly complement not only meat, fish or vegetables. You can also pour it over a side dish (porridge, mashed potatoes, pasta), thereby preparing a complete dish for lunch or dinner.

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 (aspen, 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.

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

Cooking time: 6 hours.

Nutritional value per 100 g: 84 kcal.

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

• 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.