In winter and spring, I really crave fresh mushrooms. Now you can buy them in the store. So I bought royal champignons. These are very aromatic mushrooms with a characteristic taste. They were frozen by me. Now I want to make a lean gravy from them that can be eaten with different side dishes. This is a very tasty and tender dish, unforgettable in taste.

Royal champignons are brown in color. These mushrooms are larger in size than the usual white champignons. I defrost them and wash them.
To wash the champignons from soil and debris, keep them in water for a minimum time. This way they don’t have time to absorb excess liquid that we don’t need.

Then I cut the mushrooms into thin slices.

Pour olive oil into a saucepan and let it heat over medium heat.

Place the champignons in a saucepan and fry them for ten minutes, stirring gently.

While the mushrooms are fried, I will prepare the sauce for them.
To do this, I’ll take a couple of heaped spoons of lean mayonnaise and put it in a bowl.

I will add ground black pepper to the mayonnaise to taste. I don't like it too spicy.

I add dried dill, about half a teaspoon.

I add the same amount of dried parsley.
I use dried herbs, since fresh ones are not suitable for this dish.

I pour in a third of a glass of water and stir.
The water should be cold so that the mayonnaise does not curdle.

Then I add a spoonful of flour and mix the contents thoroughly so that there are no lumps.

I add another half glass of cold water. I stir the filling.

I peel one large onion and cut it into thin quarter rings.

Add the onions to the mushrooms in the saucepan and fry for another ten minutes, stirring. I don't fry onions.

Pour the sauce into the saucepan and stir. I let it boil and simmer over low heat for 7-10 minutes.

A couple of minutes before the end of cooking, salt it to taste.

The gravy is smooth, of good thickness, aromatic, tender, with an amazing taste.

The color of the gravy is creamy, the mushrooms and onions retain their shape well.

I serve champignon gravy with boiled rice. This is a wonderful combination in both color and taste.

I wish you bon appetit, dear friends! Angela at mealtime!

Cooking time: PT00H30M 30 min.

Step 1: prepare the onion.

Using a knife, peel the onion and then thoroughly rinse the ingredient under running water. We put the vegetable on a cutting board and, using the same sharp equipment, cut the onion into two halves, and then chop each of them into small squares. Transfer the finely chopped component to a free plate.

Step 2: prepare the champignons.

Wash the champignons well under running warm water. Afterwards, place the ingredient on a cutting board and use a knife to chop the mushrooms into small pieces. Immediately after this, transfer the component to a free plate.

Step 3: prepare lean mushroom gravy.

Place the frying pan with 3 tablespoons vegetable oil on medium heat. When the oil is hot enough, turn the heat to low and carefully add the chopped onion into the pan. Constantly stirring the ingredients with a wooden spatula, fry the finely chopped vegetable until light golden brown. Afterwards, holding the pan with your hand, transfer the onions to a free plate, but do not turn off the burner. Add the remaining vegetable oil to the container and return the pan to medium heat. The oil should warm up well again. Immediately after this, pour the chopped champignons into the container and mix everything well with a wooden spatula. Cover the pan tightly with a lid and fry the mushrooms for 20-25 minutes. Attention: Be sure to remove the lid from the container from time to time and stir the champignons with available equipment so that they do not burn on one side. During this period of time, the ingredient will become soft and decrease in volume, and all the juice will come out of it, which will give the lean gravy an additional pleasant mushroom aroma. After the allotted time has passed, remove the lid from the pan again and add the mushroom stock cube to the container. To do this, simply crumble the component in your hands and sprinkle it on our dish. Although a bouillon cube is not a completely natural product, in our case, it will give the gravy a bright aroma and an unusual taste. Mix the ingredients well using a wooden spatula and then continue to fry the mushrooms, but without a lid, for another 2-3 minutes. And now add the fried onions to the pan, mix everything well again and continue preparing the gravy. After this, pour in the wheat flour and mix everything well again with available equipment. Attention: the amount of flour depends on how thick you want the sauce to be. The more flour in the dish, the thicker it will be. So, without ceasing to stir everything with a wooden spatula, we continue to prepare the gravy 1-2 minutes, so that the flour seems to dissolve in the components, and does not form lumps and, accordingly, does not burn to the bottom of the container. At the end, pour purified water into the pan in a thin stream, while continuing to stir the dish with a wooden spatula to form a homogeneous mass. And now we bring the sauce to a boil, stirring everything from time to time with available equipment. Salt and pepper the dish to taste and after the sauce boils, turn the heat to low and continue cooking the dish for another 7-10 minutes after the gravy boils again.

Step 4: Serve the lean mushroom gravy.

As soon as the lean mushroom gravy is ready, you can turn off the burner and use a tablespoon to pour the dish into a saucepan or bowl. While the sauce is still hot, you should serve it to the table and treat your loved ones to such a tasty and very aromatic dish. But boiled potatoes or any porridge of your choice are perfect as a side dish. If desired, the gravy can be sprinkled with finely chopped fresh parsley and dill before serving. Enjoy your meal!

- – Before adding salt to the lean mushroom gravy, be sure to taste it so as not to oversalt the dish, since the bouillon cube contains a sufficient amount of salt.

- – If you do not like the taste of a bouillon cube, then the purified water can be replaced with any broth of your choice, and the gravy itself can be sprinkled with natural mushroom seasoning or spices to your taste.

- – Fresh champignons can be replaced with dried mushrooms according to your desire. Since it can be any type of mushroom.

- – For a brighter taste, you can add chopped carrots to the lean gravy when frying the onions.

- – In order not to spoil the taste of the lean mushroom gravy, it is better to fry the onions separately from the mushrooms, and mix everything at the end. Therefore, it is better not to simplify the process of preparing the sauce, but to stick to the steps of the recipe.

Mushroom sauces and gravies can turn meat, vegetables, pasta and cereals into restaurant delicacies. We will teach you how to make mushroom sauce that will become your favorite recipe!

Fragrant porcini mushrooms, delicious champignons, juicy honey mushrooms... Do you love mushrooms and mushroom dishes? Then you'll love making mushroom sauce from frozen mushrooms! Everyone has their own most delicious recipe, we will offer several, and you choose.

All recipes have been tested by housewives, are suitable for beginners in cooking and do not require special ingredients. Put on your apron and get started!

How to make mushroom sauce from frozen mushrooms

Mushroom sauce

Before you make mushroom sauce from frozen mushrooms, you should prepare the ingredients. The main component is mushrooms; they should be defrosted and soaked in cold water for half an hour. Then rinse and boil the whole thing for an hour. The broth will be useful in sauce or soup, do not throw away this valuable liquid.

The type of mushroom does not matter much: you can prepare gravy not only from porcini mushrooms, but also from forest chanterelles, Polish, and even ordinary champignons. The remaining components can be varied depending on individual preferences. If you don’t like onions, or your husband hates carrots, don’t give up on the recipe. Just remove the ingredients you don't like or replace them with others. There are no strict restrictions in cooking, especially in sauces, the preparation of which requires a creative approach.

Mushroom sauce from frozen mushrooms recipes

Mushroom gravy goes well with any homemade dishes: potatoes, buckwheat, rice, meat stew, sausages, cutlets. Children will ask to dip their bread in it, and guests will appreciate the exquisite aroma in combination with meat goulash or roast.

We will offer you the best recipes: a simple recipe for beginners, options with sour cream, cheese, broth, cream. Try different recipes in your kitchen and choose your favorite!

A simple recipe for beginners

Easy Sauce for Beginners

If this is your first time making mushroom sauce, you will love this simple gravy recipe. It can be made from ordinary champignons; it is better to choose brown and small ones.

Calorie content – ​​80 kcal.

Dish components:

• Champignons – 300 gr.;
• Butter – 50 gr.;
• Low-fat sour cream – 100 gr.;
• Medium onion – 1 pc.;
• Small carrot – 1 pc.;
• Black pepper and a pinch of salt;
• Provençal herbs (mixture) – 1 tbsp.

We will cook in a large frying pan.

1. Place the frying pan on high heat.
2. Melt the butter.
3. We clean the onion, chop it into small pieces and throw it on the melted butter.
4. Fry the onion for 2-3 minutes until the golden color begins to appear.
5. Peel the carrots and grate them on a medium grater. Add grated carrots to the onions. Fry together for 2-3 minutes.
6. Wash the champignons and cut them into four parts. Throw it into the frying pan with the onions and carrots. Fry over high heat for 3-5 minutes, stirring often. It is important that the frying pan is large; the champignons should not be crowded.
7. Add some salt to the champignons and fry a little more so that the water comes out and boils away.
8. Pour in sour cream, add pepper and Provençal herbs. Reduce heat and cover the pan with a lid.
9. Let it simmer for 3 minutes.

Pour the hot mixture over your favorite dish and enjoy!

Frozen mushroom sauce with sour cream

Frozen mushroom sauce with sour cream

You can make an exquisite French sauce from frozen wild mushrooms with sour cream, it's quick and easy. It is ideal for Lent and diversifies the family menu.

Calorie content – ​​80 kcal.

Ingredients:

• Frozen mushrooms – 500 gr.;
• Flour – 2 tsp;
• Butter (if fasting, you can use vegetable oil) – 2 tbsp;
• Dried greens (herbs) – 1 tbsp;
• Onion – 1 head;
• Bay leaf – 2 leaves;
• Salt, spices.

Step-by-step cooking recipe:

1. Thaw the mushrooms and soak them in regular golden water for half an hour, then rinse thoroughly and put in a saucepan to cook. Throw two bay leaves into the same pan and add salt to the water. Let them cook for half an hour.
2. Drain the water and squeeze the mushrooms, cut into cubes. Throw away the bay leaves.
3. Place butter in a saucepan and melt over high heat.
4. Chop the onion and fry in oil.
5. Add the chopped mushroom mixture and fry over high heat with the onion for 10 minutes.
6. Add flour and stir the mixture well, add 3 tablespoons of water. You should get a thick, homogeneous mass.
7. Throw in herbs, spices, salt if necessary.
8. Simmer the mixture for another 5-7 minutes under a closed lid over low heat.

Serve hot, pouring over the dish directly on the plate. Bon appetit!

Mushroom sauce from frozen porcini mushrooms with cream and broth

Frozen porcini mushroom sauce with cream

We will prepare an appetizing and aromatic gravy for your lunch or holiday table. You can use meat or chicken broth, or use broth from cooking the mushrooms themselves.

Calorie content – ​​110 kcal.

Ingredients:

• Frozen boletus - 0.5 kg;
• Broth – 150 gr.;
• Sour cream – 150 gr.;
• Bay leaf – 2 pcs.;
• Butter – 80 gr.;
• Flour – 1 tbsp;
• Dried dill – 1 tbsp;
• Mix of spices to taste, salt.

Gravy recipe:

1. Thaw the boletus mushrooms and boil them in water, to which add two bay leaves and salt. Cook for half an hour.
2. Use the broth for sauce or save it for preparing other dishes: soup, soup, vegetable stew.
3. Place the butter in a large, thick-bottomed frying pan and let it heat.
4. Cut the boletus into small neat pieces.
5. Add flour to the butter and mix until the flour is completely dissolved and a homogeneous mass is obtained. Let it simmer for a couple of minutes.
6. Add the mushrooms and fry them over medium heat for 15 minutes. If they burn, turn the heat even lower.
7. Pour sour cream over everything and add broth, meat or mushroom at your discretion. Taste for salt and add salt if necessary. Add herbs and spices.
8. With the lid open over low heat, simmer the gravy for 10-15 minutes, stirring with a wooden spoon. Cook until the consistency is perfect - thick and even.

Enjoy the taste of your dishes with this aromatic sauce!

Mushroom sauce made from frozen mushrooms with melted cheese

Mushroom sauce with melted cheese

If you have frozen mushrooms, be sure to pamper your beloved guests or husband and children with this delicious sauce. Pour it over pasta or porridge, boiled or fried potatoes, and you will simply be adored for this treat!

Calorie content – ​​120 kcal.

Ingredients:

• Frozen mushrooms – 400 gr.;
• Hard cheese that melts well – 200 g;
• Butter – 80 gr.;
• Cream – 100 gr.;
• Flour – 1 tbsp;
• Garlic – 2 cloves;
• Dill - a bunch;
• Salt and spices at your discretion.

Cooking method:

1. Boil the mushrooms in slightly salted water and chop finely.
2. Place the butter in a large frying pan and let it melt. Add flour to the butter, dissolve it and simmer for a couple of minutes.
3. Add the mushroom mixture and fry over medium heat without a lid for about 10 minutes. stir vigorously with a wooden spatula.
4. Taste for salt and add if necessary. Season.
5. Cream on top. Press the garlic, chop it and add the dill.
6. Stir the whole mixture and let it boil.
7. Finally, add the grated cheese and stir until it melts.

Pour the hot, thick, aromatic mixture over your favorite dish and enjoy!

Lenten sauce from frozen mushrooms

Frozen mushrooms

Lent is delicious if you know how to make mushroom sauce! Lenten dishes prepared with this sauce will be incredibly tasty and satisfying, and fasting will not seem boring.

The calorie content of lean sauce is 80 kcal.

Ingredients for the recipe:

• Frozen boletus, Polish or other mushrooms – 400 gr.;
• Wheat flour, and if you have corn flour - 1 tbsp;
• Vegetable oil – 1 tbsp;
• Onion – 1 medium piece;
• Small carrot – 1 pc.;
• Garlic – 3 cloves;
• Dill, parsley - several branches each;
• Bay leaf – 3 pcs.;
• Spices to taste – cardamom, saffron, basil, pepper;

Prepare lean mushroom sauce according to the original recipe:

1. First, you need to prepare the mushrooms. Defrost them and soak them in cold water, let them sit for half an hour. Then we rinse it in running water and cook it in a saucepan, putting three bay leaves in it - this way the mushrooms will reveal their aroma more fully. Cook them for half an hour.
2. After cooking, pour the broth into a separate cup, we will need it.
3. Lightly squeeze the mushrooms, dry and cut into small pieces.
4. The onion needs to be peeled and finely chopped.
5. We also peel the carrots, wash them and grate them on a medium grater.
6. Peel the garlic and pass it through a crush.
7. Wash the greens, dry them and chop them finely.
8. We take a large frying pan, or a spacious saucepan. Place on fire and pour in sunflower oil.
9. Fry the onion as usual until slightly golden.
10. Then combine the onion and carrots and sauté together, stirring. Reduce the heat so it doesn't burn.
11. Pour in the mushrooms and fry all the vegetables together, 10 minutes will be enough.
12. Season with salt, add spices and herbs, garlic.
13. Pour in the flour and mix the whole mass very carefully so that it becomes uniform and the flour is completely dissolved.
14. Slowly pour in a glass of mushroom broth and stir.
15. Simmer over low heat without a lid, stir and wait until the gravy reaches the desired consistency - thick and pleasant.

We pour this lean gravy over our favorite homemade dishes: buckwheat, porridge, potatoes and vegetables. Enjoy and treat your guests!

How to make mushroom sauce from frozen mushrooms with tomato paste

Mushroom sauce with tomato paste

Another option for a wonderful Lenten mushroom gravy. This sauce will harmoniously complement meat dishes. It is very tasty to serve sausages and grilled meats, goulash and roasts, poultry and meat cutlets, and chops. And simple potatoes will be much tastier and more satisfying with such a delicious gravy!

Calorie content – ​​100 kcal.

Required ingredients:

• Frozen mushrooms – 500 gr.;
• Onion – 1 head;
• Bell pepper – 1 pc.;
• Carrots – 1 pc.;
• Garlic – 3 cloves;
• Tomato paste – 2 tbsp;
• White wheat flour – 2 tsp;
• Vegetable oil – 2 tbsp;
• Bay leaf – 2 leaves;
• Mushroom broth – 200 gr.;
• Italian herbs spice mixture – 1 tbsp;
• Salt, pepper - to taste.

Cooking method:

1. Thaw frozen mushrooms, rinse thoroughly and soak in cold water for 30 minutes. Then fill the pan with water and cook for another 30 minutes. Add some salt to the water and add a couple of bay leaves to it.
2. Remove the mushrooms and reserve the water. We need a glass of this broth to further prepare the sauce.
3. Dry the mushrooms with a towel and chop them into even small pieces.
4. Let's prepare the vegetables. Peel the onions, carrots, peppercorns and garlic. Finely chop the onion and bell pepper, grate the carrots on a medium or fine grater. Let's pass the garlic through a special press.
5. Take a large saucepan, pilaf pan or frying pan. Pour sunflower oil into the bottom and place on high heat.
6. Add all the vegetables at once, except for the garlic. Fry the vegetable mixture over high heat, stirring vigorously with a wooden spatula. Three minutes will be enough.
7. Add chopped mushrooms. Stir the whole mixture, reduce the heat a little so that nothing burns. Fry the mushroom-vegetable mixture for 5-7 minutes.
8. Add flour and dissolve it in the mixture.
9. Add Italian herbs, pepper, and salt to taste. Taste and vary the salt and spice content.
10. Pour in the broth, stir and turn on low heat.
11. Let the gravy simmer for another 5-7 minutes over low heat.

And now your flavorful, thick gravy is ready! Serve it piping hot, as soon as you remove it from the stove. The hotter it is, the tastier it is. Bon appetit!

Mushroom sauce from frozen porcini mushrooms with wine

Sauce with wine

The refined and sophisticated taste of this sauce will be appreciated by even the most sophisticated gourmets and pampered guests. An excellent sauce option if you are planning a magnificent festive feast, a home celebration, or a romantic dinner. If you want to pleasantly surprise and show off your culinary skills, here is a great option for you, take advantage of it!

Calorie content – ​​90 kcal.

Required ingredients:

• Frozen boletus mushrooms – 500 gr.;
• White onion – 1 pc.;
• Garlic – 3 cloves;
• Dry white wine – 150 g;
• Heavy cream – 100 gr.;
• Butter – 50 gr.;
• Flour – 1 tbsp;
• Dried dill, basil - 1 tsp each;
• Black pepper, salt, spices.

Step-by-step recipe for sauce with wine:

1. Thaw the mushrooms and rinse them under running water. Then soak them in cold water and let them soak for 20-30 minutes. During this time, prepare the remaining ingredients.
2. Peel the onion and finely chop into neat cubes.
3. Peel the garlic and chop it with a knife, or pass it through a garlic press.
4. Prepare spices and herbs.
5. Rinse the boletus mushrooms again, place them in a saucepan and cover with water. Add salt and cook for 20-30 minutes.
6. Drain the broth from the pan, but do not throw it away. It is useful in preparing a wide variety of dishes: gravies, sauces, soups and stews.
7. Cut the boletus into small cubes. Place them on a towel to remove excess liquid.
8. Place the butter in a large saucepan and melt over medium heat.
9. Throw chopped white onion onto the melted butter and simmer for just a couple of minutes.
10. Then add the mushrooms and let them fry with onions for 7-10 minutes. Be sure to stir and adjust the heat so it doesn't burn.
11. Add a spoonful of flour and stir the whole mass thoroughly.
12. Pour in the wine in a thin stream and add the cream.
13. Add garlic, spices and herbs, and salt if necessary.
14. Stir the sauce and let it evaporate for 7-10 minutes.

Bon appetite!

Mushroom sauce recipe from frozen forest mushrooms

Frozen forest mushroom sauce

You'll love this gravy: it's rich, thick, and very filling. Any forest mushrooms are suitable for it: chanterelles, honey mushrooms, Polish mushrooms, boletus mushrooms, boletus mushrooms - the whole harvest will do! You can even add champignons if there are no others. The taste will be no worse!

Calorie content – ​​120 kcal.

Ingredients:

• Mushrooms (thawed dry mass) – 400 gr.;
• Butter – 80 gr.;
• Cream – 100 gr.;
• Mushroom or meat broth – 100 g;
• Flour – 1 tbsp;
• Bay leaf – 1 pc.;
• Mustard – 1 tsp;
• Garlic – 3 cloves;
• Greens - a bunch;
• Spices, salt - to taste.

Step by step recipe:

1. Boil the thawed mushrooms in salted water for 25-30 minutes, then dry them to remove excess water and cut them finely, as if for a salad.
2. Pass the garlic through a crusher.
3. Wash the greens and chop them finely.
4. Place butter in a frying pan and wait until it dissolves. Add mushrooms.
5. Fry them until golden brown over high heat, stirring frequently.
6. Then add flour, cream and broth. Mix all this so that it is completely homogeneous.
7. We turn the heat to low so that the gravy evaporates quietly, but does not boil.
8. Add mustard, salt and spices, herbs.
9. Steam the gravy for another 10 minutes.

Season your homemade dishes with the ready-made steaming gravy and enjoy the unique taste!

Calories and nutritional value

Mushroom gravy is a low-calorie dish that will not harm your figure. Its calorie content does not exceed 120 kcal, and depends on the components. The most dietary option is lean, without the use of cream, sour cream and butter. The less dairy products and frying, the lighter and more dietary the gravy will be.

Mushroom sauce with broth will contain approximately 80 kcal, 6 g. fat, 3 gr. carbohydrates and 1.5 g. proteins.

If you add cream or sour cream, the calorie content will become 108-115 kcal, and the KBJU will be something like this: proteins 10 g, fats 5-15 g. (depending on the fat content of the dairy product you take), and carbohydrates 20 g.

This is an excellent product for fasting and for vegetarian nutrition, but at the same time it is nourishing, tasty and will allow you to diversify your daily home menu. Those on a diet should make this gravy without frying the onions and vegetables, but using a light sauté in vegetable oil.

What dishes would go with porcini mushroom sauce?

Mushroom dressing is ideal for home cooking in any season. It goes ideally with fried or boiled potatoes, mashed potatoes, buckwheat, rice and barley. It is very tasty to serve cutlets, meatballs, goulash and roast with this gravy, as well as any meat baked in the oven. Vegetable stew, cabbage rolls, grilled vegetables will be much tastier and more satisfying with this sauce.

By the way, if you don’t want to bother with freezing, then regular store-bought champignons will work just fine too. One life hack: add a few dried mushrooms to the champignons. Soak them, then boil them and throw them into the main mass. The taste and aroma will be beyond words!

Cook with pleasure, feed your family with natural homemade dishes, and be healthy. Bon appetit to you, your family and dear guests!

Recipe for mushroom soup with porcini mushrooms and pasta

Mushroom soup is one of the most delicious and healthy first courses, and it is easily absorbed by the body. Soups are cooked in various broths: vegetable, meat or just water, using fresh, pickled, dried and frozen mushrooms. There is an interesting variety of mushroom soup with the addition of pasta.

Low-calorie lean mushroom gravy. It goes well with potato cutlets and can be poured over pasta. If you season buckwheat and rice with a similar sauce, the cereal dish will become juicy and even more tasty.

Necessary:

250 grams of fresh champignons;
1 large onion;
1 mushroom bouillon cube;
pepper, salt - to taste;
40 grams of vegetable oil;
1 liter of water;
2 tbsp. spoons of wheat flour.

How to cook:

First, prepare the onion by peeling it, rinsing it, and cutting it into small cubes.

Pour half the amount of oil into the frying pan, heat it up, and add the prepared onion pieces. Fry the onion until appetizingly golden brown. At the same time, prepare the champignons: wash and cut lengthwise into thin, beautiful slices.

When the onion reaches the desired shade, place it in a bowl.


Add the rest of the vegetable oil to the frying pan, heat it, and add the champignons. Fry them for 15-20 minutes.

Now pour water into the pan, let it boil, add the crumbled bouillon cube.


If you want the gravy to be completely natural, replace it with a pinch of salt and dried chopped dill and/or parsley.

Simmer the sauce under a closed lid for 10 minutes.


Meanwhile, pour the flour into a bowl or glass, add 50 grams of water, stir.


Pour the thickener into the pan, quickly stirring its contents; thanks to the flour, the gravy will thicken before your eyes.

If the sauce needs more salt, do so and add pepper to taste.

After this, put the onion in the pan, boil the sauce for 5 minutes, stirring continuously.


Now you can put it on top of a dish with steaming spaghetti or fluffy rice.


Gravy is served with potato cutlets in a gravy boat or poured directly over them when serving in portioned plates.

Recipe for mushroom sauce with sour cream

Sour cream goes well with mushrooms; it’s not for nothing that these two ingredients are often included in the same dish, including the following gravy.

Necessary:

300 grams of fresh mushrooms;
1 onion;
3 tbsp. spoons of vegetable oil;
3 tbsp. spoons of sour cream;
1 tbsp. spoon of wheat flour;
250 g broth;
dry herbs, salt, pepper - to taste.

How to cook:

If you have forest mushrooms, such as porcini mushrooms, after sorting them out, wash them, cut them into 3x2 cm pieces, small ones can be left whole. Boil the forest products in boiling water for 35-40 minutes, drain in a colander.

Meanwhile, fry the onion as in the previous recipe, transfer it to a bowl.


In the same frying pan, place boiled wild mushrooms or fresh champignons, chopped into slices.


Fry for 15 minutes, stirring.


Pour in the broth, add spices, simmer for 5 minutes.


Whisk the flour in 40 grams of cold water, pour into the sauce, stirring.


When it boils, add sour cream and let the sauce simmer over low heat for another 5 minutes, after which it is ready.

For information on how to cook Pozharsky cutlets with mushroom sauce, see the story:

Bon appetit!

Lenten dishes can be very tasty. At the same time, there is no need for any extra natural culinary talents. The recipe for lean champignon sauce, which I will tell you below, can be repeated by anyone. Read the text carefully and look at the pictures, they will show what each cooking step looks like.

Ingredients

• fresh champignons 200-250 gr.
• onions 60-70 gr.
• water 700-800 ml.
• flour 4 tbsp. maybe with a small slide
• vegetable oil 2 tbsp. l.
• salt no more than 1 tsp.
• pepper, spices to taste

Recipe

Ingredients for the sauce:

I am skipping the short recipe stage; here it is worth going into detail about all the details of preparing the sauce. Buy champignons fresh, the fresher the better. Don’t be afraid to use more or less flour; of course, its quantity affects the consistency of the sauce, but it can be adjusted by cooking time. Freshly ground pepper tastes better, as do other spices if you add them.

Chopping mushrooms:

Let's start preparing the mushroom sauce. Wash them. We cut into strips or slices; there is no need to chop too much. They will boil down. And the pieces of mushrooms in the sauce look very harmonious.

Cooking mushrooms:

Place the chopped champignons in water, which must first be salted. Bring to a boil and simmer over low heat for about 10-15 minutes.

Sautéing flour:

While the mushrooms are boiling and preparing the mushroom broth. In a frying pan, saute the flour with the addition of a small amount of vegetable oil. It looks like this: heat a frying pan over medium heat, pour in oil. Add flour. Fry, stirring constantly, until light creamy.

Cooked mushrooms:

When the mushrooms are cooked, you need to drain the broth from them, straining through a sieve.

Mushroom broth:

We'll need the broth again. Therefore, we pour it into a separate pan.

Brewing flour:

Stirring constantly, add the mushroom broth to the sautéed flour. Large flakes will form, this is not a big deal. Stirring constantly, bring the sauce to a boil, while using a spatula to chop the flakes.

Cooking the sauce:

Stirring regularly, cook the sauce over low heat. There is no need to constantly stir. Cook until the consistency of liquid sour cream. You can cover the pan with a lid. Cooking time 15-25, I described the desired consistency.

Sautéing onions:

While the sauce is cooking, finely chop and fry the onion in vegetable oil without changing color.

Then add it to the boiled mushrooms.

Straining the sauce:

When the sauce thickens enough, remove from heat and strain through a sieve.

Mushroom and onion dressing:

Season the mushrooms and onions with the cooked sauce. Pepper and add spices.

Finishing the sauce:

Mix all ingredients well. If the sauce seems runny, you can cook it by stirring constantly. No more than 15 minutes. If too thick, add some hot boiled water and stir. Lenten sauce with champignons goes well with vegetable and cereal side dishes, pasta. Pancakes, pancakes and even just with bread.

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