Mushroom gravy from champignons for meat. Easy recipes for mushroom champignon sauce

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 prepared mainly on 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 and chop the onions 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 pieces of chopped butter on it.

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 champignon sauce is 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 dream big amount 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 is light golden brown (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!

Prepare a delicious and very tender mushroom sauce from champignons to complement meat, fish, vegetable dishes, as well as poultry dishes, pasta or potatoes. After all, champignon sauce is designed to make food more interesting.

We will cook using cream. Thus our creamy mushroom sauce will take on a gorgeous milky hue. Regarding consistency of this dish, then it should be adjusted at your discretion. However, too thick sauce It's not worth doing. To ensure that the mass is not too liquid, we will use a thickener - flour.

In this case, you shouldn’t use too bright spices, so as not to overpower them. delicate taste and the aroma of our champignons. Plain ground black pepper will do small quantity. Also, if you wish, you can use ready-made seasoning for cooking mushroom dishes, which contains natural spices (allspice, cumin, garlic, Bay leaf and etc.).

Taste Info Sauces

Ingredients

cream 10-15% - 200 ml;
champignons – 200 g;
butter – 60-70 g;
flour – 2 tsp;
onion- 1 PC.;
pepper, salt - to taste;
parsley.

How to make mushroom sauce from champignons with cream

Place a piece of butter on a heated frying pan. Melt it down. Then place finely chopped onions there. Sauté until it turns slightly brown.

Cut the champignons into small cubes. Pour them into the frying pan. Season with salt. Fry until all the liquid has evaporated and the mushrooms are golden brown.

As soon as the champignons are browned, you can add flour. Two teaspoons for this amount of mushrooms will be enough. Just sprinkle flour on top and mix thoroughly while keeping it on the heat.

Fry for about another minute.

Pour cream into the pan and season with pepper. Mix all the contents of the dish. And let it boil. Keep the pan on the heat for another 2-3 minutes, stirring the mixture occasionally.

If the sauce seems too thick, you can add a little water or milk to adjust the consistency, but it is better to do this with cream without disturbing the taste and structure of the dish. Also add chopped parsley at the end of cooking.

Mushroom champignon sauce is ready to eat. Fill a gravy boat with it and serve warm.

On a note

To prevent the champignons from absorbing water, they do not need to be washed (the exception is mushrooms that are too dirty). Just take a small knife and scrape the stem of the mushroom a little. Then remove the thin skin from the cap. This can be done by hand without using a knife. Thus, we get the purest mushroom without excess moisture. This is done very simply and quickly, especially when the mushrooms are fresh.
Before buying champignons, decide for yourself whether you will wash them or not. If you plan to clean, it is better to choose large ones. They are much easier to work with.
Mushroom sauces based on dairy products should be stored for no more than a day in a closed glass container in the refrigerator.
You can prepare champignon sauce not only based on cream, but you can also use milk or sour cream. In addition, broth is also used to base the sauce.
If you want to cook Lenten option sauce, use vegetable oil instead of butter, and vegetable or mushroom broth instead of dairy products for liquids.
If desired, ordinary mushroom sauce can be transformed by adding melted or hard cheese. This component is added to the sauce at the end of cooking in grated form. You need to let it melt, stirring constantly and keeping it over low heat. As soon as the product becomes one with the sauce, you can remove it from the stove.

Mushroom sauces champignons are an excellent addition to meat, poultry, fish and seafood dishes.

Sauces and gravies, or can be generally called seasonings, improve the taste and increase the nutritional value of the entire dish as a whole. They are often prepared with a large number of spices and herbs, which makes the dish spicy, promoting the secretion of gastric juice and stimulating the appetite.

Mushroom seasonings are distinguished by their sophistication and can elevate any simple dish. Seasonings are often prepared from champignons. Champignons are the most popular mushrooms in the world. In addition to the natural environment, they are grown in special greenhouses, where a special microclimate is created for them. Their price is quite affordable. This circumstance, multiplied by taste properties, makes champignons the starting product for various mushroom dishes, including sauces. They are prepared with the addition of cream, dry wines, broths and many spices. Let's look at recipes for champignon sauces, with brief explanations regarding use.

Sauces for meat dishes

Mushroom champignon sauce goes well with meat, cutlets, meatballs, poultry, sausages, sausages, and offal. Here is the recipe.

Tomato and cream sauce

Ingredients:

champignons – 250 gr.,
onion – 30 gr.,
tomatoes – 60 gr.,
butter – 50 gr.,
flour – 20 gr.,
cream – 100 gr.,
salt,
pepper.

Champignon sauce with step by step recipe preparations.

Wash the mushrooms, chop them and fry them with onions in oil, then sprinkle them with flour and brown them a little.

The washed tomato is grated.

Add the tomato mass to the mushrooms, salt and pepper, dilute the mixture with water and boil for 15 minutes.

At the very end of cooking, add cream and cook for another 5 minutes. Using cream makes the sauce soft and velvety.

Hot sauce is poured over cutlets, meatballs, and served separately for chops or langet.

Mushroom sauce with red wine

This gravy is a little more difficult to prepare. Gourmet Seasoning Recipe.

Ingredients:

mushroom decoction – 400 ml,
beef broth – 350 ml,
red dry wine– 150 ml,
margarine – 50 gr.,
flour – 2 tbsp.,
onion – 1 pc.
salt.

Mix the mushroom broth and broth and boil for 15 minutes.

Flour is fried in margarine until brown.

Peeled and washed onions are chopped and dipped into the broth.

Place the toasted flour there and cook for another 20 minutes.

Then the mixture is filtered through a sieve, the gravy should be homogeneous and without lumps, wine is added and brought to a boil. Receive excellent variety mushroom sauce.

Cold sauce with apple

Ingredients:

mushrooms – 500 gr.,
apples – 1 pc.,
onion – 40 gr.,
cream – 300 gr.,
ready mustard - 0.5 tsp,
parsley – 1 bunch,
salt.

Mushroom sauce from champignons is also prepared cold. Here is the recipe for how to prepare this dish.

The apple and onion are chopped, as are the mushrooms.

Mix the pieces boiled mushrooms, apple and onion, season with cream, the fat content of the cream does not matter, mustard and salt. Mix the cold creamy champignon sauce thoroughly, sprinkle with chopped parsley and serve with boiled chicken.

Gravy for fish or seafood dishes

Of all types of mushroom gravies, gravy for fish dishes the most labor-intensive to prepare. They are prepared on the basis of fish broth; the stronger it is, the tastier and more refined the gravy is. Mushroom sauce can go with any fish and improve its taste. Gravies and seasonings can be prepared different ways, but mostly they are cooked in white fish dressing.

White fish dressing recipe

fish broth– 1.1 liters,
flour – 30 gr.,
butter -45 gr.

The recipe for making white dressing is not complicated. From the heads large fish, fins and tail parts, a strong fish broth is boiled, then filtered. Flour is sautéed in butter. It is butter that gives all seasonings their peculiar creamy taste, dilute a third of the broth and mix well. Then add the remaining broth and prepare the dressing for about 25 minutes. The dressing is constantly stirred and the foam is removed.

White wine sauce

Ingredients:

mushrooms – 450 gr.,
white fish dressing – 850 gr.,
champignon decoction – 50 gr.,
wine – 100 ml,
lemon juice – 30 ml,
spices.

Add to fish white dressing boiled mushrooms, finely chopped a little mushroom broth, lemon juice, wine, salt, pepper and bring to a boil.

The cooled mass is ground in a blender or meat grinder.

The gravy is good for boiled or baked salmon, trout, and sterlet in foil.

Champignon sauce with shrimp

Ingredients:

mushrooms – 500 gr.,
white wine – 120 ml,
peeled shrimp – 100 gr.,
lemon – 0.5 pcs.,
egg yolks- 3 pcs.,
For tomato base:
white fish dressing – 500 gr.,
tomato puree – 2 tbsp.,
carrots – 1 pc.,
parsley – 30 gr.
spices.

Start cooking with a tomato base. To do this, add to the white fish dressing tomato paste, fried onions, carrots and cook for 20 minutes.

Small shrimp are boiled and peeled.

IN tomato dressing lay out shredded shrimp boiled mushrooms, squeeze out lemon juice and pour in wine, mix well and boil for 30 minutes.

Add egg yolks to the dish and mix vigorously. Next, the gravy is ground through a sieve.

The gravy comes to fried fish or shrimp, mussels.

Mushroom sauces for pasta

Pasta products: spaghetti, cones, feathers, are popular in Russia. And, if you choose the right seasoning for them, you can serve them as independent dish. Seasonings for pasta are prepared using cream, apples, ham, lemon juice. Mushroom sauces from champignons are one of the best seasonings e pasta.

Cream sauce

Ingredients:

fresh champignons – 400 gr.,
leeks – 60 gr.,
vegetable oil – 70 gr.,
cream – 200 ml,
dill -20 gr.,
spices.

The simplest sauce, even a teenager can prepare such a dish. The presence of cream in the recipe will give it a rich creamy mushroom taste.

The white part of the leek is cut off, finely chopped, and fried until translucent in olive oil.

The champignons are washed and cut into thin slices. Then they are fried along with onions. In this case, abundant release of mushroom juice occurs.

Add spices and cream, preferably the thickest cream, to the mushrooms and onions, and stirring constantly, simmer for 15 minutes until thick. To enhance the taste, some chefs add a little more cream.

Mushroom sauce from champignons is transferred to a pan with hot pasta, mixed and placed on plates.

The finished dish is sprinkled with dill.

Gravy with ham in Czech style

Prepare this mushroom sauce not difficult. Here is the prescription.

Ingredients:

mushrooms, onion oil - as in. recipe above
ham – 120 gr.,
meat broth – 750 ml,