Probably it is difficult to find more piquant and at the same time soft taste sauce than sauce with mushrooms. It can be prepared from different types of mushrooms and use not only fresh, but also frozen, dried and salted products. The preparation of the mushroom sauce is characterized by simplicity and not very expensive both financially and in time, and thanks to a special aroma, it is perfectly combined with a variety of dishes: buckwheat sowing, rice, chicken and meat. In addition, it is the best fish sauce. It is pointless about the benefits of mushrooms and is not meaningless: they are nutritious, contain a whole set of vitamins, useful trace elements and essential amino acids.

How long have you been thinking about how to cook mushroom sauce, looking at appetizing mushrooms in the refrigerator? Then we are in a hurry to present you the recipe for a mushroom sauce of white mushrooms, which will give a special taste to your dishes and will become an excellent surprise for loved ones. A recipe for mushrooms with mushrooms is characterized by a small set of ingredients, which relate to the category of publicly available products.

It will take such a set:

• White Mushrooms (Fresh or Frozen) - 300 g
• Onion - 1 medium bulb
• Cream 20% - 200 ml
• Flour - 1 tablespoon
• Creamy oil - 1 tablespoon
• Salt to taste
• Pepper - to taste
• Nutmeg - pinch
• Dill - 2-3 twigs

Number of portions– 5

Time for preparing– 60 minutes

Handling mushrooms

If the mushrooms are not assembled independently, it is recommended to acquire them in the markets with caution: a great risk of getting strongest poisoning. Today, if necessary, mushrooms can always be bought in supermarkets, where they one hundred percent correspond to the required qualities.

In case of excessive excitement in the cooking of forest fungi, they can be welded in advance, and sent to the sauce in the boiled form. So the product will pass double thermal processing, and it is not once again a disturbing how to make a dish of mushrooms safe.

1. Mushrooms are washed under running water. If they were frozen, you need to take care in advance to remove them out of the freezer and let it out. Washing mushrooms are thoroughly cleaned.
2. Mushrooms are cut into cubes - not too finely, but not large - within 0.7 centimeters. When they are cut, you need to prepare a pan with a bow.
3. The butter is heated in a frying pan, then a finely chopped onion is sent to it, which passs about 5-7 minutes. Then the mushrooms are sent to the pan and on a weak heat stew together with a bow of 8-10 minutes under a closed lid. The mushroom graft, the recipe of which is presented here, also allows the use of vegetable oil, but due to the creamy, the unique and very soft milk taste is achieved.

Give taste

Mushrooms and onions - the base of the mushroom sauce, but. So that it acquires the necessary consistency and aroma, the use of such ingredients like flour and cream is required. Creams will make the sauce with liquid enough, and flour, on the contrary, will give some viscosity so that the journey from the fungi does not spread around the plate.

Delicious mushroom pour is obtained by adding cheese, rubbed on the grater, but the preparation of such a variant of the sauce becomes more troublesome. Cheese, melting in a pan, can heal that give the dish an unpleasant taste.

1. When the onions with mushrooms are sworn, a tablespoon of flour is added to the mixture. In this form, the sauce is passable for another 2-3 minutes, until the flour roasts.
2. Flour, roasting, acquires a pleasant golden color. It is at this moment that it is necessary to pour into a pancake. Everything is thoroughly mixed slowly, covered with a lid and stew about 10-20 minutes on low heat.
3. If leaning mushroom sauce, cream and butter are replaced by appropriate analogues: soy cream and margarine or vegetable oil. Lean Mushroom Pour is not so rich and nutritious, but not less tasty, and perfectly complements vegetable dishes.

Final Accord

Complete preparation of sauce by adding seasonings. In fact, you can use completely any spices - it all depends on tastes and wishes. But the classic sauce of white mushrooms involves the use of three standard seasonings: black hammer pepper, nutmeg and dill. Mushroom sauce, the recipe of which is presented here, is traditional.

1. Without removing the frying pan from the fire, it is necessary to pour a pinch of a nutmeg to the mixture. It is important not to overdo it with a spider, since the Muscat is characterized by a fairly specific aroma.
2. At the end of the preparation you need to add salt and black pepper to taste. If fresh dill is used, it is possible to add finely chopped greens in the frying pan already removed from the slab or even a sprinkler when applying for a table. If Dill was dried, it is better to add it 2-3 minutes before turning off.
3. Mushroom sauce must be slightly or completely cool. The mushroom is poured into the saouse, the top with a slight nutty nut and ... can be served on the table!

Many owners are interested in an important question: how to cook mushroom gravy in a slow cooker? We answer: the sauce from the multicooker is not inferior to the cooked traditional way, so you can safely begin. All the ingredients and the procedure for the action are only the location of the dislocation. To prepare a mushroom sauce in a slow cooker, you must set the "Baking" mode for 40 minutes. First roasted onions, then mushrooms are added, and the products stew together. Flour, cream and spices are added to the container, after which it is closed, and the dive is languishing the remaining time. Upon completion of the exposed time, it turns out a delicious sauce.

Tasty sauce will be piquant, if instead of fresh prepare it from pickled mushrooms. Such pouring from white mushrooms is characterized by more sharp, thin and peculiar taste, perfectly suited to fish dishes, meat and potatoes. The sauce of pickled fungi is preparing for a similar scheme, the only difference is to reduce the volume of the seasoned seasonings, because home billets are initially saturated with all sorts of spices. Most often, it is done using sour cream instead of cream to emphasize the sharpness of the taste of mushrooms and prevent the cream to prevent the cream from exposure to vinegar contained in salty mushrooms.

Cooked sauce can perform on the table as a beautiful mushroom pouring to the Greek, or delightful mushroom sauce to the fish. It can be served not only warm, but also already cooled, not changing his delicious taste.

Bon Appetit!