Ground mushroom sauce recipe. Mushroom sauces made from dried mushrooms

Mushrooms, of course, are not the best and healthiest product. But nevertheless, they are rich in vitamins, minerals, quite filling and have an excellent aroma, especially dry ones. For these reasons, they are in demand in cooking. They are fried, stewed, baked, added to sauces, and soups are cooked with them. Mushroom sauce made from dried mushrooms is very popular. The reason is a specific, unlike anything else aroma, simplicity and accessibility of preparation, piquant taste. Gravy brings life to the most ordinary dish.

General principles for preparing mushroom gravy

If you add these to potatoes or pasta, the side dishes will turn into tasty and memorable bright dishes. They are prepared by adding sour cream, cheese, cream and tomatoes. Flour is almost always used as a thickener. Dried mushrooms are served with meat, fish, casseroles, and vegetables.

In order for the flour to dissolve well, it is first pre-calcined, that is, poured into a dry frying pan and fried. In addition, it additionally adds a pleasant nutty flavor. You can now buy several types of fresh mushrooms in stores. But the whole point is that no artificially grown oyster mushrooms or champignons can compare with real forest mushrooms. For this reason, many housewives always have several bundles of fragrant wild mushrooms at home. They can always prepare a thick, hearty sauce with sour cream and garlic, which they then serve on the table along with boiled potatoes or meat. Now we will tell you several ways to prepare mushroom sauce from dried mushrooms.

One of the simplest recipes

For it we will need: dried mushrooms - 20 grams, mushroom decoction - 300 ml, a tablespoon of flour, parsley, 100 grams of sour cream, pepper, salt, a couple of cloves of garlic. We wash the dry mushrooms and pour boiling water over them overnight. In the morning, add a little more water to the same pan and boil. Then we filter the water, but do not pour it out. Heat a frying pan and fry the flour until it becomes creamy.

Pour in the broth and stir vigorously until a homogeneous consistency is obtained. Add one and a half to two glasses of ordinary water until the desired thickness is obtained. At the moment when the sauce thickens, add sour cream, mushrooms, pepper and salt. Cook for five minutes over low heat. When the cooking process is complete, add chopped garlic and herbs, leave to brew for a couple of minutes, and we can serve.

from dry porcini mushrooms

For three to four servings you need the following ingredients: 60 grams of cooked mushrooms, four tablespoons of sunflower oil, a pinch of pepper, a teaspoon of salt, two tablespoons of flour, 200 grams of onions. Now we’ll tell you how to prepare mushroom sauce from dry mushrooms.

In the evening, soak the mushrooms for 12-14 hours, and in the morning boil for 40 minutes in the same water.

Fry the chopped onion in oil until soft. Pass the mushrooms through a meat grinder, add them to the onions, fry for three to four minutes, stirring all the time. In a separate frying pan, always dry, fry the flour until creamy and pour in 50 ml of boiling water, then stir until smooth. Add mushrooms and onions from another frying pan, pepper and salt to taste. Mix everything thoroughly and simmer for five minutes.

Mushroom sauce from dried mushrooms: a universal recipe

If you cook any cereal, for example, buckwheat, pearl barley, millet, then our liquid seasoning is ideal for it. By the way, you can use both frozen and fresh mushrooms, but today’s article is not about them. Today we will prepare a dish from a collection of dried mushrooms: boletus, russula, honey mushrooms. First, rinse them well, fill them with water and leave them for five hours. Then strain through several layers of cheesecloth to remove sand. Cook over low heat until soft, rinse with water, this time hot, and chop. Now prepare the flour dressing: combine a spoonful of vegetable oil with two or three spoonfuls of flour.

Sauté the onion until it turns golden, dilute it with the broth and cook, stirring all the time and remembering to remove the foam. Add onions and mushrooms to the flour mixture, pepper, salt and cook over low heat for 10-15 minutes. If desired, add a little sugar, tomato paste, and vegetable seasonings to enhance the flavor. Stirring, bring to a boil, remove from heat. Mushroom sauce made from dried mushrooms (universal recipe) is ready.

What's the best way to use mushroom sauce?

You can serve this delicious gravy on your holiday table; you can pour it over mashed potatoes. What a dish you get if you combine the gravy with chicken, pork or veal! Let's give an example. Fry chicken fillet, cut into pieces, along with onions in a frying pan with sunflower oil. Then add the soaked dry mushrooms and simmer over low heat until fully cooked.

About 10 minutes before removing from the heat, add mayonnaise and flour, pepper, salt and, stirring, cook further. Dry gravy according to this recipe turns out to be very satisfying, and you can eat it without a side dish. If you add cream or sour cream, we get a gravy with a more delicate consistency and a delicate and pleasant aroma. Bon appetit!

How sometimes you want something unusual, spicy, tasty. My feet carry me to the kitchen, to the refrigerator, but there is nothing unusual there: porridge, soups, borscht, cold cuts - everything is wrong, my soul is not at peace. But any bland dish can be diversified, supplemented, changed with delicious seasoning, dressing or sauce. This is where your restless appetite will immediately subside, and if you make mushroom sauce from dried mushrooms, then this dressing will forever become an undisputed favorite in home cooking.

Dried mushrooms... many housewives have pickles and preserves in their pantry, but there is no such delicacy there, and I really want to try an unusual recipe. Store shelves will help you deal with this problem, fortunately there is an assortment, and the price allows it. People who collect and store forest products will undoubtedly find supplies of dried mushrooms in their pantries, because such a product is ideal for many dishes.

The porcini mushroom is rightfully considered the most delicious. It produces real culinary masterpieces, and the aroma it exudes immediately immerses a person in the unforgettable atmosphere of the forest. This fungus will change the taste of any treat for the better. Since ancient times in Rus', porridge with mushrooms was a signature dish, especially during Lent. Mushroom sauce or mushroom gravy was an everyday food, and modern housewives have learned to make improved versions of these dishes. So, prepare the sauce from dried porcini mushrooms:

Pour boiled, purified, slightly salted water over the mushrooms and leave to swell for 3 hours.
Without draining the liquid, cook the product for about 1 hour.
Add spices, salt, pepper, nutmeg to the broth. Many people neglect this amazing spice, and in vain: it is nutmeg that helps preserve and enhance the mushroom aroma, taste, and color.
Grind everything in a blender until pureed.
In a deep frying pan, fry half a faceted glass of flour until golden brown, gradually add sour cream, butter, and salt. You should get a viscous mass.
Combine the resulting sauces and simmer over low heat for several minutes.
Serve sauce with parsley, dill, basil.

It is almost impossible to spoil porcini mushrooms during cooking; of course, there are exceptions in the form of tightly burnt dressing. These gifts of the forest can be prepared with sour cream sauce or cream:

mushrooms are soaked, boiled, chopped;
the flour is also fried until light in color, butter and spices are added;
put a few tablespoons of rich sour cream into the resulting flour sauce, cook until thickened;
a mandatory attribute is bay leaf, its aroma should be unobtrusively present in the sauce, garlic, nutmeg, salt;
Combine the resulting roasts and cook for 10 – 13 minutes.

This is exactly the same recipe for sauce with cream: instead of sour cream, add heavy cream, and simmer for a while, making sure to stir the sauce with a wooden spoon.

Champignons with cheese

If it is still impossible to find porcini mushrooms - there are such situations - you can use what you have. Champignons are excellent versatile mushrooms. They are on store shelves all year round, as they are grown in greenhouse conditions. Accordingly, they can also be dried in the oven, microwave, simply on a thread, hanging a fragrant garland on a window or balcony. , especially from champignons, cook very quickly:

pour boiled water over the mushrooms, leave them to rest for a while and gain strength;
fry several onions with dried dill, salt and pepper;
Heat the wok, pour in the champignons with some water, evaporate for a while (the liquid should not all evaporate), add the onion, fry for a few minutes;
Add flour, butter, sour cream to the resulting dressing, mix everything quickly, simmer for a while, the sauce should become viscous;
Grind the prepared mass with a blender, put a few teaspoons of butter and put it on the fire;
the finishing touch is a handful of grated Dutch cheese. It must necessarily dissolve in the thick mushroom mousse, giving it a creamy, delicate flavor.

Preparing this dish will take about an hour of precious time, but this recipe will definitely be appreciated by guests, loved ones, and relatives. Mushroom sauce made from dried mushrooms served with herbs, garlic, and a drop of lemon juice.

Meat and wine

The recipe for Italian sauce, or mushroom sauce with wine, will delight gourmets with its exquisite, unique taste. Cooking step by step:

pour concentrated chicken broth over dry mushrooms;
after standing for 2 - 3 hours, boil them in this liquid, half of the moisture should evaporate, in return we get a magnificent chicken and mushroom broth;
If desired, fry the onion, adding it to the main dressing;
Simmer the resulting mix over fire, pouring in half a glass of red wine;
cook Bechamel sauce, combine with the main dressing, add a little butter, spices, cook for a while until thickened;

It is better to serve the meat sauce without grinding the mass to a puree: pieces of mushrooms should be felt in the main dish, but tastes vary. The wine in this recipe adds a small, but pleasant note of bitterness and spice. Chicken broth will add tenderness to the dressing. In a word, you get an unforgettable bouquet of tastes and aromas.

To prepare a simple sauce, you need basic ingredients and a little patience, because real masterpieces require work, but the result will exceed all expectations.

Sauces are a special section in cooking. These are not independent dishes, but liquid seasonings for main dishes, designed to improve their taste. When preparing a sauce, you must take into account its compatibility with the intended dish, because the main purpose of the sauce is to give an ordinary dish a unique taste and aroma.

Among the huge number of sauces, mushroom sauces should be highlighted - aromatic and very tasty. Mushroom sauce can be prepared from both fresh and dried mushrooms, and the dried ones make it more aromatic and tastier. To prepare sauces, you need to take “noble” mushrooms (boletus, boletus, boletus), although butter mushrooms, fly mushrooms, etc. are also suitable. The most delicious sauce is made from porcini mushrooms alone.

Dried mushrooms are pre-soaked and boiled in the same water in which they were soaked, since during the soaking process many aromatic substances pass into the infusion. The broth is not poured out, as it serves as a liquid base for the sauce.

Dried mushroom sauce is most often served with potatoes in any form. The sauce I offer is very good with potato pancakes (pancakes) and dumplings. This sauce is especially popular in Belarusian cuisine.

Taste Info Sauces

Ingredients

for 4 servings:
Dried mushrooms (porcini, boletus, boletus) – 50 g;
Water – 3 glasses;
Onions – 1 pc.;
Wheat flour – 1.5 tbsp. spoons;
Butter – 2 tbsp. spoons;
Salt - to taste.

Preparation time – 3 hours. Cooking time – 50 minutes.

How to make mushroom sauce from dried wild mushrooms

Place the dried mushrooms in a colander, wash thoroughly in running water and soak in cold water for 3 hours.

Boil the mushrooms over low heat, covered, until tender, in the same water in which they were soaked. Well-cooked mushrooms will settle to the bottom. Remove the mushrooms and chop or mince. Pour the broth into a separate bowl, measuring out 500 ml for the sauce.

Peel the onion and chop very finely.

Place the onion in a frying pan with heated butter (1 tablespoon) and sauté until soft and lightly browned.

Add chopped mushrooms to the onion.

Fry everything together for another 3-5 minutes.

In a frying pan with a thick bottom, melt the remaining butter, add the sifted flour and, stirring with a spatula or whisk, fry it until creamy, avoiding burning.

Cool the sautéed flour to a temperature of 60–70 °C, dilute hot mushroom broth with small portions while stirring until it reaches the consistency of thick sour cream, and then pour in the remaining broth, mix and cook for 10 minutes over low heat. If lumps have formed in the sauce, it must be strained.

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 place 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 readiness, 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.

I absolutely love dried mushrooms, probably because I live near the sea. How incredible they smell, what an aroma the food with which they are combined has. Today we will prepare mushroom sauce from dried mushrooms, it is incredibly tasty and aromatic, an incomparable addition to potatoes, rice, buckwheat and any of your favorite side dishes. Dried mushrooms must first be filled with hot boiled water for a while and allowed to swell. Watch how to prepare gravy from dried mushrooms with sour cream; a recipe with photos will help you do this without difficulty. Or children often ask me to cook them a very tasty dish - .

To prepare mushroom sauce from dried mushrooms we will need the following products:

- dried mushrooms 100 gr.,
- onion 1 pc.,
- 1 carrot,
- sour cream 5-6 tbsp.,
- flour 1 tbsp,
- vegetable oil 2 tbsp.,
- pepper, h.m. - taste,
- salt to taste,
- several sprigs of dill.

Cooking time 20 minutes\ Number of servings 2

Recipe with photos step by step:

Fry peeled and chopped onions and carrots in vegetable oil until soft.

Squeeze the mushrooms, cut into convenient pieces or slices, add to the pan, fry along with the vegetables until golden.

Pour in the water in which the mushrooms have swollen, stir and cook everything together for 5-7 minutes over low heat.

During this time, the mushrooms will swell even more and impart their flavor to the gravy.

Next, add sour cream and flour diluted with water so that there are no lumps. Stir the gravy well and cook everything together for 5 minutes. Salt and pepper to taste, if you like, you can also add garlic and bay leaf. These also turn out very tasty.

Lastly, add the chopped dill, mix, turn off the stove, cover with a lid and let the gravy brew for 10-15 minutes before serving.

Serve delicious dry mushroom gravy with your favorite side dish.