Champignon sauce with mayonnaise. Champignon sauces: recipes for mushroom sauces

Today I want to show you how to cook step by step. Any sauce, just like mushroom or meat gravy, will be an excellent addition to the main side dish and will give it a complete look.

Many people think that mushroom sauce and gravy are the same dish. In fact, this is far from the case. Mushroom is cooked mainly in mushroom broth with the addition of vegetables and flour as a thickener. In contrast to this dish, mushroom sauce is prepared using mushrooms, cream, milk or sour cream. If mushrooms are used for the sauce, which can also be eaten raw, for example, champignons or oyster mushrooms, then these mushrooms are not boiled first.

Any Forest mushrooms Before preparing the mushroom sauce, be sure to pass heat treatment according to the cooking technology. Most quick option preparing mushroom sauce is a sauce based on oyster mushrooms or champignons. As for me, it turns out much tastier from champignons than from oyster mushrooms. In addition, you can prepare it quickly, so to speak in a hurry.

Now let's move on to the recipe and see how to cook mushroom champignon sauce with cream.

Ingredients:

Champignons - 400 gr.,
Onions - 2 pcs.,
Sunflower oil - 3 tbsp. spoons,
Butter - 150 gr.,
Salt - a pinch
Black pepper - to taste
Wheat flour - 3 tbsp. spoons.

Mushroom champignon sauce - recipe

After all the ingredients are prepared, you can start preparing the mushroom champignon sauce. Peel the onions and cut into small cubes.

Wash it. Cut the mushrooms into thin slices.

Place the onions and mushrooms in a frying pan with heated vegetable oil.

Stirring occasionally, fry the mushrooms and onions for about 10 minutes.

Transfer the fried mushrooms and onions to a plate. Wash the pan and dry it. Place it on the stove. Once the pan is hot, place the pieces of chopped butter.

Melt the butter while stirring. Once it melts, add wheat flour.

Using a wooden spatula, mix the butter and flour until a thick paste is obtained.

Pour chilled cream into the resulting mass. If there is not enough cream, you can replace it with milk. Remove the pan from the heat. Quick movements Stir the flour brewed in butter with the cream until the large lumps of flour disappear completely.

Place fried champignons and onions into the resulting mushroom sauce.

Quickly stir the mushrooms into the sauce. Add salt to taste. Add black pepper or other spices to taste. Boil the sauce for about 2 minutes more. Remove the pan from the heat. Pour the sauce into a salad bowl. Let the mushroom sauce cool.

Mushroom sauce champignons are ready. Mashed potatoes, pasta, pasta, buckwheat porridge or any other porridge, pour sauce over it just before serving. By the way, mushroom sauce in combination with is popular in Italy and the Mediterranean countries. Enjoy your meal. I will be glad if this mushroom champignon sauce recipe you liked it and will find it useful.

I offer several recipes for mushroom sauce made from champignons. All photos are exactly what you will see when you make the mushroom sauce recipe.

Light Mushroom Sauce for Steak

This flavorful mushroom sauce is perfect for... Thanks to it you can easily create very delicious dinner. When preparing the sauce, you can add a little to the champignons porcini mushroom. Then the dish will turn out simply fantastic!

Ingredients:

champignon mushrooms – 250 grams;
butter – 1 tbsp;
olive oil – 1 tbsp;
dry red wine -1/2 cup;
meat broth - 3/4 cup;
flour – 2 tablespoons;
cold water – 3 tablespoons;
dried parsley – 1 teaspoon;
salt and pepper to taste.

Cooking method:

fry the mushrooms in butter and olive oil for 3-5 minutes, stirring occasionally. Cut the mushrooms for this sauce into the size you like best. In classic Western cooking, mushrooms are chopped coarsely but thinly.
add red wine and simmer for another 5 minutes.
then add beef broth and simmer until the volume of liquid decreases (about 5-7 minutes).
mix flour and cold water and beat until smooth.
add the diluted flour to the mushrooms, mixing well.
season to taste with salt and pepper and cook for about 1-2 minutes until the sauce thickens, stirring constantly. If the sauce is too thick, you can add a little more broth.
add dry parsley or Mediterranean spices to the sauce.

This sauce is also very good on steak. No salt is added when preparing it. “Salinity” is achieved due to soy sauce. And it would be very good to add, in addition to the recipe ingredients, black pepper for spiciness. This will add piquancy to the dish and improve it taste qualities.
This recipe makes four servings.

Ingredients:

champignon mushrooms – 250 grams
butter – 3 tablespoons;
large onion - 1 piece;
corn flour - 2 teaspoons;
water -1 glass of water;
soy sauce – 1 teaspoon;
tomato sauce– 2 tablespoons;
adjika – 2 teaspoons;
grainy mustard - 2 teaspoons.

Cooking method:

Heat the butter in a frying pan and fry the onion, pre-cut into thin half rings, for 5 minutes or until the onion is soft.
add thinly sliced mushrooms and simmer for another 2-3 minutes.
mix cornmeal with a small amount of water (1-2 tablespoons), and after carefully stirring so that there are no lumps, pour the resulting mixture into a frying pan. It is better to take boiled water.
add to the mushrooms: the remaining amount of water, tomato sauce, adjika, mustard and soy sauce.
Cook over medium heat until the sauce thickens.
The prepared mushroom sauce is poured over the steaks.

Mushroom sauce with white wine and cream

This mushroom sauce recipe is delicious! It's good even without parmesan. If you want it with cheese, but don’t have expensive Parmesan, you can use any cheese durum varieties. if you love hot sauces You can add three chopped cloves of garlic to the mushrooms. It goes perfectly with chicken. The recipe is for 4-6 servings.

Ingredients:

champignon mushrooms – 250 grams;
butter (for frying) – 2-3 tables. spoons;
flour – 1/2 cup;
butter – 1/2 cup;
chicken broth - 2 1/2 cups;
white wine - 1/2 cup (or use 3 cups chicken broth instead of wine);
heavy cream - 1/2 cup;
Parmesan cheese - 3-4 tables. lie (or to taste);
pepper and salt.

Cooking method:

Fry the chopped mushrooms in butter until they begin to turn brown (about 10-12 minutes) and set them aside.
In a saucepan or frying pan, mix butter and flour. Heat over medium heat, stirring constantly, until the mixture turns light-colored. golden color(about 6-7 minutes).
add wine. Cook, stirring, until the mixture thickens.
add cream. Reduce heat and simmer for about 10-12 minutes.
add grated parmesan cheese to the sauce and mix thoroughly. Simmer for another 5-7 minutes.
season ready sauce salt and pepper.

This is a very simple recipe from Australian cuisine. The sauce can be prepared in advance several hours before the meal, and fish fillet It is better to cook directly before serving.

Ingredients:

bacon - 4 slices;
medium onion - 1 piece;
vegetable oil for frying
heavy cream – 3/4 cup;
green onions– one bunch;
corn starch– 2 teaspoons;
water -1 tables. spoon;
champignon mushrooms – 150 grams.

Cooking method:

Place finely chopped bacon and chopped onion in a frying pan and place over low heat. Stir constantly and simmer for 2 minutes or until the onion is soft.
add cream, chopped green onions and cornstarch, previously mixed with water. Stir constantly until the mixture begins to thicken.
add chopped mushrooms and cook for another 2-3 minutes.

NOTE: If the mushroom sauce is too thick, turn it over low heat and add enough milk or cream until it reaches your desired consistency.

Mushroom pasta sauce

This mushroom sauce recipe comes from the original Italian cookbook. The sauce is very flavorful and or pasta. The recipe is for 2 servings.
Ingredients:

olive oil – 5 tablespoons;
garlic – 1 clove;
onion – 1 piece;
mixture of mushrooms (champignons, chanterelles, shiitake) – 400 grams;
white wine – 100 ml;
heavy cream – 150 ml;
salt, pepper and herbs to taste;
Parmesan cheese – 50 grams.

Cooking method:

clean and chop the mushrooms thin slices. Also peel and chop the onion and garlic.
Heat olive oil in a large skillet. Sauté the onion and garlic for 1-3 minutes and then add the mushrooms. On quite high fire fry them until almost all their liquid has evaporated.
add white wine and continue to simmer over high heat for a few minutes.
reduce heat and simmer until mixture thickens.
now add the cream and season with pepper and salt to taste (you can also add other spices if desired). Parsley is ideal.
If you like Parmesan cheese, you can add that too. In such cases it will be more cream sauce.
Now add the pasta to the sauce, stir and the dish is ready!

Mushrooms are often called a meat substitute, as they are very healthy and delicious product. They are often used in many recipes, served as a main dish, added to soups, salads, sauces, baking fillings, etc. The fact is that they go well with many foods - meat, fish, vegetables, dairy products, various side dishes etc.

Mushroom champignon sauce is the most common and very easy to prepare. And at the same time, it harmonizes wonderfully with many dishes. It is especially often served with pasta. There are many delicious recipes preparations of this sauce. In addition, the whole process takes a minimum of time, which means you can please tasty treat even unexpected guests.

To prepare mushroom sauce from champignons, you will need very few ingredients - the champignons themselves (200 g), milk (glass), salt, any seasoning, flour (3 tablespoons), vegetable oil. The mushrooms must be washed well, cut into small pieces and fried in oil until golden brown. Then add flour, stir and gradually pour in milk, stirring constantly (turn the heat to minimum). Add salt and seasoning, stir and cook until thick.

Many people prepare it from champignons with the addition of cream. For this recipe you will need the same products as in the first case, only you need to replace the milk heavy cream(about 2-3 tablespoons). You will also need broth (one and a half glasses) and parsley. The mushrooms must be chopped (you can put them through a meat grinder), then fry and add flour, then add cream. Already during last stage pour the broth into the dish and stir. Add salt and seasonings to taste and cook until a thick mass forms. At the end, add finely chopped parsley and turn off the heat. To give more rich aroma greens, you can cover the prepared dish with a lid for 5-7 minutes.

You can also add onions, carrots, lemon juice, other herbs, various herbs and spices, wine and much more to the mushroom sauce made from champignons. The main thing is that the sauce is the right consistency - not too thick and not too thin.

Very similar to the recipe. The ingredients are almost the same - champignons, cream, salt, onion, flour, butter, broth, fresh herbs.

To prepare creamy soup with champignons, you need to finely chop the mushrooms and onions, and then fry them until golden brown. Melt the butter and mix with flour, heat and pour in the broth. When the mixture boils, add the mushrooms and onions and stir, bring to a boil again, then puree with a blender. Put the soup back on low heat, add salt, pour in the cream and bring to a boil. The soup is ready. Pour into plates and sprinkle with chopped herbs.

Many people do not understand the taste of cream soup and prefer regular soups. However, admirers of this delicate dish doesn't get smaller. Champignons can be used to prepare wonderful Recipes there are many - soup with champignons and meat, with millet, soup with champignons and beans, etc.

Mushrooms - universal product, used for preparing various dishes. In addition, today mushrooms such as champignons are sold everywhere and are relatively inexpensive.

ready in 30-40 minutes. While roasting, peel the onion, chop and

add to the fried mushrooms, mix everything well and give more

10 min. brown the onions. Separately dilute sour cream, cream,

pour flour, salt, pepper and the entire whipped mixture into the mushrooms with onions and

boil. IN ready-made gravy you can add greens.

Suitable for any side dish. Time 40 min.

Gravy for pasta, rice, boiled potatoes

Chicken breast and onions are cut and thrown into a frying pan, salt, pepper and fry on sunflower oil.Throw in the cut into strips bell pepper and champignons (canned).. Fry for a couple of minutes, stirring. Throw half a jar of tomatoes and 100 g of cream and half a tablespoon of dried herbs, finely chopped, into the frying pan. fresh basil, .after a couple of minutes, pour into rice, pasta or potatoes and sprinkle with parsley.

If you are preparing a gravy that contains flour, then to avoid lumps, fry the flour over low heat until creamy and be sure to!! cool. Next, add water or cream (cream is better and tastier). Stir all the time, kneading the lumps. When there are no more lumps, pour in the rest of the water, stir and pour into the boiling gravy.

To the usual ingredients, add maggi, vigeta or something from this series containing monosodium glutamate (a flavor enhancer) and then the taste will be incomparable, but it’s really harmful to get carried away with it.

Chicken gravy"Nostalgia"

Ingredients for Nostalgie Chicken Gravy

Chicken (any parts)

Carrots - 2 pcs.

Water for broth - 1.5 - 2 l

Flour - 1 tbsp. l.

Tomato paste - 1 tbsp. l.

Bay leaf - 3 pcs

Garlic - 1 tooth.

Basil parsley cilantro (to taste)

Recipe "Chicken Gravy "Nostalgia""

Preparation procedure:

1. Take our chicken parts, wash them, and cook the broth as for soup, but a little longer so that the chicken is boiled (we won’t need all the broth). I didn't add salt.

2. While the broth is cooking, cut the onion into half rings and the carrot into slices. Fry everything in a frying pan in vegetable oil.

3. Remove the chicken (remove the skin and do not use it) and cut it into small pieces. We put our chopped chicken in the broth. Leave only part of the broth. The remaining broth can be used later for soup.

4. Add fried onions and carrots, flour and our seasonings and salt to the saucepan and tomato paste.

5. Stir, simmer for another 10 minutes...

6. Serve with rice, mashed potatoes or buckwheat….

Bon appetite!!!

Tomato sauce

Delicious

tomatoes - 4-5 pcs (~1 kg),

garlic - 1 clove,

hot pepper- 1 small ring (you can have more or less, depending on the desired spiciness),

olive or vegetable oil - 2-3 tablespoons,

a pinch of sugar

fresh ground pepper

Preparation

Wash the tomatoes and cut into cubes or slices.

Heated with vegetable or olive oil In a frying pan, fry a clove of garlic, cut lengthwise into 2-4 parts.

* If desired, you can fry a small ring of hot pepper (chili or peperoncino) along with the garlic, but adding hot pepper is not necessary.

When the garlic begins to brown, remove it from the pan along with the hot pepper.

Post to garlic oil tomatoes, add a little salt, add a little freshly ground pepper and simmer, stirring occasionally, for ~15-30 minutes (you can simmer longer at a low simmer, covered).

At the end of cooking, add salt to taste, add a pinch of sugar and cook for another 1-2 minutes.

Rub the tomato mass through a fine sieve, removing the skin and seeds.

The finished sauce can be added to any hot dishes instead of tomato paste or ketchup; Can also be served chilled with meat, fish and vegetables.

Enjoy your meal!

It depends on what for? For gravy I use sour cream or cream. Let's fry meat or meatballs. You put some water, onions, carrots, tomatoes in a saucepan, pour some water or cream and simmer until done

To prepare the gravy from fresh champignons we will need to take:

fresh champignons - 200 g
tomato paste - 4 tbsp.
sunflower oil - 2 tbsp.
dried herbs (parsley, dill)
black pepper
Bay leaf
salt to taste

Wash the champignons and cut them into pieces. Peel the onion and cut it into half rings. Sauté it in a deep frying pan with sunflower oil. When it is slightly fried, add tomato paste and let the onion simmer slightly. Add boiled water (200-300 ml) and bring to a boil. Then put the champignons into the resulting boiling broth and cook for 15-20 minutes over medium heat. There is no need to close the lid. About 10 minutes before readiness, add salt and pepper, add bay leaf and dried herbs. This sauce goes well with pasta or boiled potatoes.

Mushroom sauce with sour cream

Mushroom sauce with sour cream will help give new taste familiar dishes- pasta, potatoes or boiled rice. To prepare it we will need:

fresh mushrooms - 500 g
water - 1 tbsp.
sour cream - 1 tbsp.
onions - 3 pcs.
garlic - 3 cloves
flour - 1 tbsp.
tomato paste - 1 tbsp.
vegetable oil for frying onions
salt, pepper - to taste

We wash the mushrooms, peel them and cut them into pieces of the same size. Peel the onion and chop finely. Fry the onion in vegetable oil until golden brown. Then add mushrooms to it and fry until they brown. After this, add tomato paste and sour cream, salt and pepper to taste. Then add water, flour and simmer over low heat, stirring constantly, for 10 minutes. Then remove the gravy from the heat, add the garlic pressed through a garlic press and mix thoroughly.

Mushroom sauce

A very aromatic mushroom sauce is made from the “king of mushrooms” - the porcini mushroom. Cream gives it a special tenderness. To prepare porcini mushroom sauce, we will need to take:

porcini mushrooms - 200 g
cream - 100 ml
medium-sized onions - 2 pcs.
vegetable oil - 2 tbsp.
sour cream - 2 tbsp.
flour - 1 tbsp.
herbs, spices, salt - to taste

Wash the mushrooms and cut into small pieces. Fry the mushrooms for half an hour in a hot frying pan with sunflower oil. While there are mushrooms, peel the onion and cut into cubes. Add the chopped onions to the mushrooms and fry the mushrooms and onions for another 10 minutes.

In a separate pan, fry the flour. Then add cream, sour cream, herbs and spices to it, salt to taste. Stir the sauce and bring to a boil. Connecting fried mushrooms with onions and cream sauce and mix well.

Mushroom sauce with vegetables

Another option mushroom gravy. It differs from the previous ones in that we add vegetables to the gravy - carrots and parsley root. To prepare it we will take:

champignons - 300 g
water - 2 l
parsley root - 1 pc.
carrots - 1 pc.
flour - 1 tbsp.
salt - to taste

We wash the mushrooms cold water and chop finely. Wash the carrots and parsley root, peel and cut into strips. Heat the flour in a dry and clean frying pan until it has a nutty hue.

Place the mushrooms and chopped vegetables in a small saucepan, fill with water, add flour and place the saucepan over medium heat. Bring to a boil, add salt to taste and cook for about 20 minutes. The gravy is ready!

Bon appetit!

How to prepare mushroom gravy:: what can be prepared from mushrooms:: food:: kakprosto.ru: how easy it is to do everything

For lower calorie content of mushroom gravy, cream or sour cream can be replaced with 1 glass of milk.

If desired, you can add 1 teaspoon of tomato paste to the mushroom sauce before adding cream or sour cream.

Instead of dried mushrooms You can use fresh ones for the gravy; champignons are especially good; besides, they are much faster to cook. The gravy can also be prepared from salted mushrooms.

You can add carrots and parsley root, fresh or dried dill to the mushroom sauce.

Gravy with champignons

Ingredients:

200 g fresh champignons,

2 medium onions,

4 tbsp. spoons of tomato paste,

2 tbsp. spoons of sunflower oil,

dried, dill, parsley,

black pepper, bay leaf,

salt to taste.

Preparation:

In a deep frying pan, sauté onion, cut into half rings, in sunflower oil. When the onion is slightly fried, add tomato paste, simmer a little, then add 1-1.5 cups boiled water, let it boil, throw chopped champignons into the boiling broth. Cook over medium heat, with the lid open, for 15-20 minutes. 10 minutes before readiness, add salt and pepper, add dried herbs and bay leaf. You can serve potatoes or pasta as a side dish.

Gravy with mushrooms

Perfect with pasta, potatoes or porridge mushroom sauce, making the side dish more appetizing and tasty. gravy with mushrooms does not take much time, especially since the result completely justifies this time.

We will need:

500-600 gr. mushrooms - raw, frozen or canned pasteurized (champignons, oyster mushrooms, porcini mushrooms, boletus, Polish - your choice)
1 large onion
1 small carrot
2-3 tbsp. l. flour
vegetable oil (sunflower)
ground black pepper
black peppercorns
Bay leaf
tomato paste or sauce
additional spices, herbs optional

Preparation:

1. If necessary, clean the mushrooms. We wash it and cut it into small cubes, as for “Snacks from the godfather”.

2. Peel the carrots and onions, and wash them as well. Three carrots coarse grater, finely chop the onion.

3. Pour the mushrooms into a deep frying pan with heated vegetable oil, add salt and fry over low heat for about 10 minutes.

4. At this time, in a small deep bowl (preferably unenamelled) fry the flour in heated vegetable oil.

5. Fill with water and grind until smooth.

6. Add onions and carrots to the mushrooms and fry for 5 minutes, stirring occasionally.

7. Pour the sauce from fried flour, poured with boiling water, into a frying pan with mushrooms, straining through a metal sieve (this is desirable to achieve greater homogeneity, but not necessary). Add boiling water so that the sauce covers the mushrooms well, stir. The amount of water added depends on how thick the gravy you want to prepare.

8. Add tomato paste (2 tbsp) or sauce to the gravy and stir. We determine the amount of paste by the color of the gravy - it should be reddish-orange or reddish-brown.

9. Taste the gravy, add salt and ground black pepper to taste, and spices as desired. Add peppercorns and bay leaf. Mix. Let the gravy simmer over low heat for 5-7 minutes. You can optionally add chopped herbs to the prepared mushroom gravy, as well as to the meat gravy or sausage gravy.

10. Serve this delicious mushroom sauce with pasta, potatoes, buckwheat or other porridges.

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It is difficult to overestimate the importance of sauces that are served with various dishes. They enhance the taste of food and give it a special aroma. Champignon sauces are a different story, because these mushrooms themselves are unique. Any dish with delicious mushroom gravy will sparkle with new, bright colors, become juicy, tender, satisfying, and take on an even more appetizing appearance.

This collection contains many recipes with photos on how to prepare champignon sauce, what ingredients to add to the gravy so that the dish gets the most out of it.

How to make a simple mushroom sauce

Ingredients

dried champignons – 50 g
flour – 40 g
cream margarine– 100 g
onion – 300 g
water – 1.2 l, salt

This recipe will be of interest to those who are looking for how to make a simple champignon sauce that would suit almost all side dishes.

Dilute hot red sauteed flour (flour fried until creamy) with mushroom broth, stir well, add salt, boil for 7-10 minutes, then add boiled finely chopped or chopped mushrooms and sautéed onions.

Mushroom sauce is served with potato dishes.

Champignon sauce for pasta and potatoes

Ingredients

main mushroom sauce – 850 g
tomato puree – 140 g or ketch
butter or butter margarine – 30 g
peppercorns
Bay leaf

Combine the prepared mushroom sauce with sautéed tomato puree or ketchup, add peppercorns, bay leaves and cook for 10–15 minutes.
Mushroom sauce with tomato is served with potato and cereal cutlets, meatballs, croquettes and potato roll.
The sauce prepared in this way from champignons will do for pasta, potatoes and many other dishes.

How to prepare mushroom sauce from champignons with prunes

Ingredients

mushroom sauce (basic) – 800 g
prunes – 60 g
raisins – 20 g
granulated sugar– 15 g
tomato puree – 110 g or ketchup – 90 g
3% vinegar – 10 g

How to prepare mushroom sauce from champignons so that it turns out unusual and serves as a kind of zest for a particular dish, making it not only tasty, but also original. This recipe will help with this.

Add sorted, well-washed raisins, pitted prunes, granulated sugar, sauteed tomato puree or ketchup, vinegar to a simple mushroom sauce and boil for 10-15 minutes.
You don't need to add vinegar to this sauce.
Sweet and sour mushroom sauce is served with cutlets, meatballs, potato croquettes, and cereals.
This sauce is served with fried meat dishes - langet, fillet, cutlets, hens, chickens.

How to make champignon and onion sauce

Ingredients

dried champignons – 100 g
water – 1.5 l
1 onion
1–2 tbsp. spoons of flour
vegetable oil, salt, pepper

Thrifty and practical housewives are interested in how to make champignon sauce using minimal amount products. The given recipe is just from this series.

Wash the mushrooms and soak for 3-4 hours, then boil them in the same water, then strain and finely chop. Finely chop the onion, add salt and fry, then add the mushrooms and pour in the mushroom broth (leave 150 g), simmer and season with spices. In a glass of cold mushroom broth, stir the flour well and pour into stewed mushrooms at the end of cooking. When it starts to thicken, stir well and remove from heat.

This sauce can be poured over pancakes, dumplings, cabbage rolls, etc.

Mushroom champignon sauce with bacon for pasta

Ingredients

6 tbsp. spoons of butter
15 champignons
6 green onions
bacon
4 tbsp. spoons of parsley

The following recipe on how to prepare mushroom sauce from champignons for pasta can be called one of the most relevant, because this dish the whole family loves it.

Heat oil in a saucepan, add green onions, 3 finely chopped pieces of bacon and finely chopped mushrooms. Heat the parsley and season. Place on top of pasta, fish or chicken.

Fresh champignon sauce with onion and parsley

Ingredients

2 shallots
fresh champignons – 100 g
butter – 200 g
1 bunch of parsley
1 tbsp. spoon of lemon juice

To make a sauce from fresh champignons, you need to cut the mushrooms and shallots into cubes.
Stir, add soft butter, chopped parsley, lemon juice, pepper, salt.
This sauce is very good with baked potatoes.

Dry champignon sauce with onion and cheese

Ingredients

2 onions
broth – 200 ml
1 tbsp. spoon of ground dry champignons
3 tbsp. spoons of cheese
ground black pepper, salt to taste

Easy to prepare and not requiring any special ingredients, a sauce made from champignons and cheese will make the dish tender, juicy and aromatic.

Fry the onions until golden brown, pour in the broth, when it boils, add ground dry mushrooms.
Simmer over low heat for 10–15 minutes.
Then add 3 tbsp. spoons of cheese, black pepper and simmer for another 1 minute.
Let it brew for 10 minutes.

Champignon sauce with sour cream and herbs

Ingredients

champignons – 300 g
1 onion
1 tbsp. spoon of flour
sour cream – 100 g
parsley and dill (greens)
salt, pepper, butter - to taste

Mushroom sauce made from champignons with sour cream, onions and herbs will give the prepared dish fresh, aromatic notes, making it more juicy and appetizing.

Chop the mushrooms and onions, put them in a saucepan, pour in 1 glass of water, and simmer until tender. Add flour, mix well, bring to a boil, add sour cream, salt and boil for 5-7 minutes. Add butter and finely chopped herbs to the finished sauce.

The recipe for champignon sauce with sour cream, onions and herbs is suitable in cases where you plan to have vegetable, meat dish, or potato casserole.

Sauce with champignons, milk, vegetables and herbs

Ingredients

2 glasses of milk
3 tbsp. spoons of butter
1 tbsp. spoon of wheat flour
1/4 roots of carrots, parsley, celery
1–2 onions
2 dry champignons or 4–5 fresh
0.5 tbsp. spoons of tomato puree
2–3 bay leaves

Fry the wheat flour until golden brown, dilute it with milk, add lightly fried roots, carrots, parsley, celery and simmer the sauce over low heat for 20–30 minutes. Then strain the sauce, wipe the roots and combine with the sauce.

Chop the onion, lightly fry (sauce), add pre-cooked and chopped fresh or dry white mushrooms. Fry everything together for 5–8 minutes, combine with the prepared sauce, add tomato puree sautéed with oil. Boil the sauce over low heat for another 10–15 minutes and add salt. At the end of cooking, bay leaf and peppercorns.

Mushroom sauce made from champignons with milk, vegetables and herbs goes well with many hot dishes, but it is especially recommended to serve it with fish.

White champignon sauce with mushroom broth

Ingredients

50 g dry champignons
30 g flour
2–3 onions
500 ml mushroom broth
100 g butter, salt

Wash the mushrooms, boil in small quantity salted water, chop. Peel the onion, wash, finely chop, saute in a frying pan in 70 g of butter.
Saute the flour in the remaining oil, add with constant stirring mushroom broth, bring to a boil and cook over low heat for 7–10 minutes.
Then add mushrooms and onions, add salt and cook the sauce until tender.
Received white sauce champignons served with veal, lamb, minced meat, game.

Canned champignon sauce with white wine

Ingredients

75 g tomato puree
75 g canned champignons
50 ml dry white wine
1 small onion
40 g ham
30 g visceral fat
parsley and tarragon
pepper, salt

Wash the parsley and tarragon and chop.
Cut the ham into cubes.
Melt the fat in a frying pan, add mushrooms and onions to the frying pan, fry for 1 minute, then add the ham and fry for another 2-3 minutes.
Heat the red main sauce, add fried onions, mushrooms and ham, add tomato puree and white wine.
Stir, cook over low heat for 5–7 minutes, then add herbs, salt and pepper.
Bring the sauce to a boil again and remove from heat.
Red sauce from canned champignons recommended to be served with dishes from fried meat, poultry and game.

Creamy mushroom sauce from champignons with meat broth

Ingredients

500 ml meat broth
200 g champignons
2 onions
100 g cream
100 g butter
30 g flour

Creamy mushroom sauce from champignons is one of the most delicious, aromatic and simple, so it is loved by many housewives who try to please their family with delicious dishes even on weekdays.

Sort the mushrooms, rinse, cut into slices. Peel the onion, wash it, finely chop it. Fry mushrooms and onions in a frying pan in 50 g of butter until tender, add salt.

Heat 20 g of butter in a frying pan, fry the flour in it until golden yellow. Remove from heat, add a third specified quantity broth, mix thoroughly.

Place the pan on the heat again and bring the resulting mixture to a boil while stirring constantly. Pour in the remaining broth and cream, cook at low simmer for 10–15 minutes, stirring occasionally. Add mushrooms, onions, salt and remaining butter, stir.

Serve the finished creamy champignon sauce with potato, buckwheat and millet dishes.

Mushroom champignon sauce with cream, roots and spices

Ingredients

500 ml mushroom broth
100 g champignons
40 g butter
100 g cream
30 g chopped roots (parsley, celery)
20 g chopped onions
20 g flour
20 ml lemon juice, pepper, salt

Mushroom champignon sauce with cream has a pleasant spicy taste, which is provided by roots, onions and spices. In addition, it makes the dish unusually tasty and tender.

Sort the mushrooms thoroughly, rinse and chop finely. Heat half the specified amount of butter in a frying pan, add mushrooms and vegetables, fry for 2-3 minutes. Add flour, fry everything together until golden yellow.

Add broth and cream in small portions with constant stirring, bring the mixture to a boil, simmer over low heat for 15 minutes.

Remove the mixture from the heat, strain, add pepper, salt, lemon juice and the remaining butter, stir.

Champignon sauce with cream, roots and spices, served with dishes of potatoes and cabbage, rice, buckwheat and millet.

Mushroom sauce with champignons, apple and onion

Ingredients

400 g champignons
200 g sour cream
2 onions
1 apple (Antonovka or any other sour variety)
parsley and celery
sugar, salt

The recipe for mushroom sauce made from champignons with sour cream, apple, onion and herbs will interest those who prefer unusual, sweet and sour dishes with expressive taste and bright aroma.

Sort the mushrooms thoroughly, rinse, boil in a small amount of salted water, cool and cut into strips.
Peel the onion, wash it, finely chop it.
Wash the parsley and celery, dry and chop.
Wash, peel, core, and grate the apple.
Mix sour cream with mushrooms, onions, apples and herbs, season with sugar and salt, stir.
Mushroom sauce made from champignons and sour cream, apple, onion and herbs, served with dishes from boiled vegetables and meat.

Sour cream and mushroom sauce with champignons, eggs and horseradish

Ingredients

300 g boiled champignons
250 g sour cream
50 g horseradish
2 eggs
dill, green onions
sugar, salt

A sour cream and mushroom sauce made from champignons, horseradish, eggs and herbs will add heat and spice to any second dish and give it a new, more expressive taste.

Finely chop the mushrooms. Wash the dill and green onions, dry and finely chop.
Hard boil the eggs, cool, peel and chop.
Mix sour cream with horseradish sauce, add eggs, mushrooms, dill and green onions. Season the sauce with sugar and salt and stir.
Serve with fried and baked potato dishes.

Sauce with champignons, cucumbers and mayonnaise

Ingredients

200 g mayonnaise
100 g sour cream
70 g pickled champignons
70 g pickled cucumbers
1 small onion
dill, red and black ground pepper

One of the most current issues lovers mushroom dishes– how to prepare champignon sauce with sour cream, because it can transform any side dish, making it more tasty, juicy and aromatic. One such recipe is presented here.

Cut the pickled mushrooms into strips. Peel the pickled cucumbers and cut into strips. Peel the onion, wash it, finely chop it. Wash the dill and chop it.

Mix sour cream with mayonnaise, add mushrooms, cucumbers, dill and onions, pepper, mix.

Champignon sauce with sour cream and mayonnaise can be served with fresh and boiled vegetables, meat.

Creamy mushroom sauce from champignons with minced spaghetti

Ingredients

200 g minced meat
150 g champignons
300 ml cream
1 onion
1–2 cloves of garlic
50 ml olive oil
pepper, salt

A recipe for mushroom sauce made from champignons with minced meat and cream will help make a hot dish for lunch more satisfying, nutritious and surprisingly tasty.

Peel the onion and garlic, wash and finely chop. Sort the mushrooms, rinse, cut into small pieces.
Heat olive oil in a frying pan, add onion and garlic, fry for 2-3 minutes, then add minced meat and mushrooms, salt and pepper, stir and fry for another 5-7 minutes.
After this, add cream, bring the sauce to a boil over low heat with constant stirring.
Fragrant creamy mushroom sauce made from champignons with minced meat, ideal for spaghetti, as well as any pasta and vegetable dishes.
Serve sauce over small pasta.

How to make champignon bolognese sauce with cream

Ingredients

700 g mixed minced meat(pork, beef)
800 g canned tomatoes without skin
200 g champignons
100 g smoked ham
1 onion
1 carrot
1 stalk of celery
60 ml olive oil
60 ml dry red wine
60 ml cream
ground nutmeg
pepper, salt

Many chefs are looking for a recipe for making Bolognese sauce from champignons with cream, ham, vegetables and minced meat, because this Italian delicacy is not only an excellent addition to spaghetti, but can also be served as a nourishing, aromatic and very tasty dish on its own.

Peel the carrots and onions, wash and chop.
Wash the celery and cut into small pieces.
Cut canned tomatoes into small pieces. Sort the mushrooms, rinse, cut into slices. Cut the ham into small cubes.
Heat olive oil in a frying pan, add carrots, onions and celery, fry for 5-7 minutes, stirring occasionally.
Place in a frying pan chopped meat, mix thoroughly and fry for another 5–7 minutes. Place the mushrooms in the pan and fry for another 2-3 minutes.
After this, add ham, tomatoes, wine, salt and spices, bring to a boil while stirring and simmer over low heat for 45–60 minutes, stirring occasionally.
At the end of cooking, add cream to the sauce, heat over medium heat for 1-2 minutes, remove from heat.
Serve the sauce with spaghetti and tagliatelle.

The preparation of champignon sauce with cream is complemented by a photo, viewing which you can see how appetizing and beautiful this dish looks.

Champignon sauce with seafood in sour cream in a frying pan

Ingredients

400 ml sour cream 25% fat
200 g champignons
100 g peeled mussels
100 g peeled shrimp
1 onion
2 cloves garlic
50 ml olive oil
1 teaspoon starch
parsley
ground paprika, salt

Peel the onion and garlic, wash and finely chop. Sort the mushrooms, rinse, cut into thin slices. Wash the parsley, dry it, chop it.
Place the onion and garlic in a frying pan with heated olive oil and fry until they become transparent. Add mushrooms, stir and fry for 4-5 minutes.
Then add defrosted seafood, heat through, add sour cream, add starch, paprika and salt, bring to a boil.
Cook champignon sauce with seafood in sour cream in a frying pan over low heat with constant stirring, add parsley to the sauce, stir and remove from heat.
Serve sauce over spaghetti. Can also be used to make small pasta casseroles.

Sauce with champignons, tomato puree and lemon juice

Ingredients

300 g basic red sauce
75 g tomato puree
75 g champignons
50 ml dry white wine
50 ml lemon juice
1 small onion
30 ml olive oil
parsley and tarragon, pepper, salt

Peel the onion, wash it, finely chop it. Wash the parsley and tarragon and chop. Wash the champignons and cut into small pieces.

Heat olive oil in a frying pan, add mushrooms and onions, fry, stirring constantly, for 5-7 minutes.

Heat the red main sauce a little, add fried onions and mushrooms, add tomato puree, lemon juice and white wine. Cook, stirring, over low heat for 5–7 minutes, then add the herbs, salt and pepper. Bring the sauce to a boil again and remove from heat.

An appetizing and aromatic red champignon sauce is recommended to be served with small pasta.

Champignon, onion and chicken sauce

Ingredients

200-300g chicken fillet
6-8 pcs. champignons
1 onion
vegetable oil
pepper
1 tbsp. l. flour
200 ml milk or cream
dill or parsley,
20g butter
pepper

Champignon and chicken sauce is an excellent addition to potatoes, any vegetable dishes and pasta, making any dish juicy and aromatic.

The first step is to prepare the onion - peel, rinse and cut into small cubes. After this, fry it in vegetable oil until golden brown and place in a separate container.

Add vegetable oil to the same frying pan, put the chicken, cut into small pieces, fry until half cooked, put in a separate container.

Wash the champignons, cut into slices, fry in a frying pan in vegetable oil.

Combine all prepared ingredients in a frying pan, add vegetable oil, salt and pepper, add flour. Then pour cream into the pan, mix everything well, add herbs, simmer for 5 minutes under the lid. Before turning off the heat, add a knob of butter to the pan. Let the dish sit for 10 – 15 minutes.

The recipe for mushroom sauce from champignons with chicken is presented with a photo, which makes cooking easier and allows you to see the end result.