Mushroom gravy made from dried porcini mushrooms. Dried Mushroom Sauce Recipe

Mushroom sauce from dried mushrooms served with meat, cereals and potato dishes, to pasta. It is quite easy to prepare it. If in the fall you stocked up on dried mushrooms, then a variety of delicious dishes with mushroom sauce you can do every day. Mushrooms are an excellent source of protein.

Just keep in mind that this is a pretty heavy meal. Nutritionists do not recommend frequent use of mushroom dishes for children under 7 years old and people with diseases of the liver, stomach, pancreas. There is a separate section in cooking for sauces. They are used as a liquid condiment or as an addition to main dishes, especially to give them unique taste and aroma. Sauces contain in their composition a fairly large amount of extractive substances that stimulate appetite, as well as improve the digestibility of food by the body. It is able to emphasize the natural taste of meat and bring a slight touch of piquancy into it. These types of liquid seasoning are prepared, both from fresh and dried mushrooms. Moreover, from the latter, it turns out to be especially fragrant.

In addition, dried mushrooms, unlike fresh ones, are stored for a rather long period and do not cause any trouble. In order to all year round to please your family with fragrant mushroom sauces, all you need is to stock up on dried "noble" mushrooms (boletus, boletus, white, boletus) from the fall. Surely you have noticed that dishes prepared with dried mushrooms are much tastier than boiled, fried or baked ones? When drying mushrooms, all the juice is evaporated, the moisture leaves, and concentrated mushroom flavor Which is what makes these dishes incredible!

Sauce or gravy from dried porcini mushrooms is prepared quickly and simply, this good addition To pasta, especially for pasta durum varieties wheat or homemade spaghetti, as well as mashed potatoes, fried or baked potatoes, to buckwheat, rice or barley porridge, the sauce can even be used as a dressing for warm vegetable salads. If you experienced mushroom picker with experience, then tell you about the benefits of harvesting " forest meat' doesn't make sense.

Features of the preparation of the sauce

Dried mushroom sauce was already prepared by our distant ancestors. The recipes have changed a little since then, but general principles preparations remain the same. Knowing them, you will surely be able to make delicious and fragrant sauce 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, only for 20-30 minutes and washed well. Then soak for 4-6 hours in clean water and boil for half an hour in the same water, otherwise the broth will not be aromatic enough. After that, the mushrooms can already be removed from the broth, cooled and cut into small pieces.
• Mushrooms for the sauce are crushed thoroughly, but not to the state of puree. Therefore, it is better not to use a blender, having done all the work manually.
• Sometimes the exact amount of mushrooms is not indicated in the recipe. This means that the sauce can be prepared even from a small amount of them. However, you need to 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 desirable to fry it beforehand to a caramel shade. Then the sauce will have a pleasant aftertaste. Otherwise, it will turn out mealy and less tasty.
• Do not prepare mushroom sauce in in large numbers, since it is undesirable to store it for more than two days.

Mushroom sauce made from dried mushrooms is usually served hot, pouring it over dishes before serving or placing a specially shaped container filled with sauce on the table.

Required Ingredients:

• 50-100 g dried mushrooms (more is better than less),
• 300 g onions (these are 3 medium-sized onions),
• 2 tbsp flour (wheat)
• 50-100 g butter,
• water,
• salt,
• black pepper (optional)

Cooking method:

1. For Lenten menu – butter replace with vegetable. Properly cooked mushrooms are easier to digest, so we strictly follow the recipe.
2. Wash dry mushrooms cold water(1-2 glasses) and leave for 6 hours (you can overnight). Soaked mushrooms (together with water), transfer to a saucepan, add cold water (up to 1 liter) and cook without salt until the mushrooms are ready. Then remove the mushrooms from the broth with a slotted spoon, chop with a knife.
3. The onion must be peeled and finely chopped, fried in vegetable (or butter) oil. When the onion becomes transparent, add the prepared mushrooms. Saute mushrooms with onions until tender.
4. Spasser flour in butter until browned. Without allowing the passerovka to cool down, add 3 cups of hot mushroom broth with continuous stirring. Cook, stirring, for about 15 minutes. Then add mushrooms with onions, sour cream (as an option), salt, pepper (optional), mix and, as soon as it starts to boil, remove from heat. Let the mushroom sauce from dried mushrooms brew a little and serve.

Classic mushroom sauce

Ingredients:

• dried mushrooms 50 g
• flour 20 g
• onion 75 g
• vegetable oil 30 g
• salt to taste ground black pepper to taste

Cooking method:

Rinse dried mushrooms well, soak overnight and boil in the same water for 1 hour without salt. Strain the broth, pass the mushrooms through a meat grinder. Fry flour in vegetable oil until light brown, dilute with boiling broth and cook over low heat for 15-20 minutes. Fry the chopped onion in vegetable oil, add the mushrooms to it, fry everything together for 10 minutes, stirring, then transfer to the sauce. Add salt and ground black pepper to taste. Mix and boil. Serve to potato cutlets and other potato dishes, boiled pasta, etc.

• white mushrooms (dry) - 50 g;
• onion or salad - 80 g;
• wheat flour - 30 g;
• mushroom broth - 600 ml;
• unsalted butter - 100 g;
• rock salt;
• white pepper.

Cooking method:

1. To prepare the sauce from dried mushrooms, they must first be washed and soaked for 4 hours in cold water. Then, after the specified time, the mushrooms are boiled for 1 hour in the same water in which they were soaked. Salt should not be added during the cooking process;
2. Already boiled mushrooms should be finely chopped, and the broth should be filtered. Measure the required 600 ml, and the rest can be frozen;
3. Fry the flour first in a dry frying pan (stirring constantly), and then with the addition of butter. When the flour acquires a beautiful light brown hue, concentrated mushroom broth is poured into it and boiled with constant stirring for 13-15 minutes;
4. In the meantime, in a separate pan, you need to fry finely chopped onion And boiled mushrooms;
5. Enter the fried mushrooms with onions in a boiling sauce, add a little salt and a pinch of white ground pepper. Boil for another 1-2 minutes and remove from heat;
6. Transfer the fragrant sauce to a special vessel and serve as an addition to potato dishes (mashed potatoes, potato pancakes, casserole).

Dried porcini mushroom sauce with cream

Ingredients:

• dried mushrooms (any) - 100 g;
• cream - 500 ml;
• white onion - 2 heads;
• creamy spread - 50 g;
• flour - 25 g;
• salt;
• garlic cloves - 2 pcs.;
• parsley - 2 branches.

Cooking method:

1. Rinse the mushrooms thoroughly running water. Then fill them with clean filtered water and leave for 3.5-4 hours. After the specified time, put them on the fire and boil in the same water for 1 hour, without adding salt;
2. After that, the broth should be filtered. Boiled mushrooms are finely chopped and fried together with onions until they are golden brown;
3. Put the spread on a clean frying pan and melt. Then add the sifted flour to it and, constantly kneading with a whisk, fry until a golden hue appears. Pour in the cream in a thin stream;
4. The next step, mushrooms with onions and finely chopped parsley are added to the pan with thickened creamy sauce. Everything is thoroughly mixed, seasoned with salt, garlic passed through a press and removed from the heat;
5. most tender creamy mushroom sauce served to the table in addition to meat dishes, poultry dishes, as well as pasta.

Aromatic mushroom sauce recipe

Ingredients:

• dried mushrooms - 90 g;
• sour cream - 200 g;
• Bulgarian onion - 2 pcs.;
• flour - 40 g;
• drinking water - 1 l;
• creamy spread - 50 g;
• table salt;
• garlic pepper;
• mixture" Provencal herbs» - 2 years

Cooking method:

1. Rinse dry mushrooms several times, and then pour cold drinking water and leave for 5 hours. This time will be enough for them to "recover". If you don’t have mushrooms in stock, nothing. This sauce is suitable for any Forest mushrooms;
2. Put the pan with the "restored" mushrooms on the fire and bring to a boil. Then reduce the heat to a minimum and boil them for 1.5 hours;
3. Remove the boiled mushrooms from the broth and chop finely;
4. Finely chop the peeled onions, combine with mushrooms and fry for 3-5 minutes;
5. Melt the spread in a saucepan, stir it with flour and fry until golden brown. Then pour concentrated mushroom broth into them, mix thoroughly, add mushrooms with onions and chopped dill;
6. After 5-7 minutes, add sour cream, salt and garlic pepper. Wait 2-3 minutes and remove the saucepan from the heat.

Recipe for mushroom sauce made from dried mushrooms, milk and herbs

Cooking Ingredients:

• dry mushrooms - 60 g;
• processed cheese - 200 g;
• whole milk - 150 ml;
• onion - 1 pc.;
• wine "Sherry" - 50 ml;
• fresh herbs (dill, parsley) - 10 g;
• sea ​​salt.

Cooking method:

1. Pour the washed dry mushrooms with purified cold water and leave for 3 hours to “restore”;
2. After 3 hours, put the container with them on the stove and boil for 40-45 minutes;
3. Remove mushrooms from broth and chop finely. Then chop the onion. processed cheese cut into cubes. Next, fry the onion in a pan, then add mushrooms to it and at the last moment - milk;
4. Boil all the ingredients for 5-7 minutes, then add the chopped herbs, salt and wine. Bring the mixture back to a boil and remove from heat.

Cream sauce with mushrooms

Ingredients:

• cream - 200 ml
• flour - 1 tbsp.
• butter - 2 tbsp.
• porcini mushrooms (dried) - 100g.

Cooking method:

1. To prepare cream sauce with porcini mushrooms is necessary.
2. We wash the porcini mushrooms, fill them with water, leave for 6-8 hours. Then wash, boil until tender and chop.
3. Put the butter in a heated frying pan, add the flour, pour in the cream, salt and mix. Then put in a frying pan creamy mass porcini mushrooms, mix, simmer over low heat for 3 minutes and remove from heat.
4. We put the prepared mass in a gravy boat and serve it on the table.

Dried porcini mushroom sauce

Ingredients:

• water - 0.5 l;
• dry mushrooms - 50-80 gr (you can fresh, read the proportions below);
• onion - 1 - 2 pcs;
• tomato paste or sauce - 2-3 tbsp. l;
• garlic - 3-2 tooth;
• rye flour - 2 tbsp. l;

Cooking method:

1. Soak mushrooms in drinking water for 2 hours. If you use frozen or fresh, they will need approximately 200-300 grams. Fresh ones do not need to be soaked, they can simply be peeled and cut.
2. Then squeeze the mushrooms and cut small pieces. Send to a frying pan with vegetable oil. Fry a little.
3. Finely chop the onion. Send to the pan with porcini mushrooms.
4. Fry the two ingredients until tender. Salt.
5. Add tomato sauce or pasta, canned or fresh tomatoes without skin.
6. Add water. Put on fire and bring to a boil. Cook over low heat for 10 minutes.
7. rye or wheat flour, diluted with water.
8. Pour the flour mixture into the boiling sauce. Stir, bring to a boil and remove from heat.
9. Add finely chopped herbs and chopped garlic to a hot dish.
10. Mushroom sauce is ready. It can be served hot, but it's also delicious cold.

dried mushroom sauce

Ingredients:

• 20-25 g dry mushrooms (5-6 dry mushrooms)
• 1 large onion
• 2-3 tablespoons of wheat flour
• some sunflower oil
• salt and ground black pepper to taste

Cooking method:

1. Soak dry mushrooms in clean cold water for 2 hours.
2. Put the soaked mushrooms without draining the water on the fire. After boiling - cook for 20 minutes, salt to taste.
3. While the mushrooms are cooking, peel the onion and cut into large half rings.
4. Let's sauté until golden color in a frying pan.
5. We take out the mushrooms with a slotted spoon, but do not pour out the mushroom broth, we will need it to prepare the sauce.
6. Let's turn the mushrooms through a meat grinder, and after them - browned onions.
7. Pour the flour into a dry frying pan and fry it until creamy, stirring occasionally.
8. Add mushrooms with onions to the flour and pour the mushroom broth.
9. After boiling, simmer for another 10-15 minutes until the sauce thickens. We try the gravy to taste, if necessary, add salt, if desired, you can pepper (I did not add pepper).
10. Mushroom sauce from porcini mushrooms is ready, it can be served in a separate gravy boat with dishes, or you can immediately add it to a plate.

Classic dried mushroom sauce

Compound:

• 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:

1. Rinse the mushrooms, cover with two glasses of filtered water and leave overnight or at least 4 hours.
2. Put together with water in a saucepan, put it on fire.
3. Simmer the mushrooms, stirring occasionally, over low heat for 20-30 minutes after the contents of the pot come to a boil. 10 minutes before cooking, add salt and spices.
4. Remove the mushrooms with a slotted spoon. Wait a bit for them to cool down. Finely cut with a knife.
5. Peel and chop the onion with a knife. Fry it in butter until soft.
6. In a clean frying pan, fry the flour, pour in a glass of broth, constantly whisking the flour with a whisk. If the mushroom broth turned out a little less, dilute it before that with warm boiled water.
7. Simmer the sauce for about 5 minutes to thicken.
8. Put the onions and mushrooms in the sauce, mix. Cook for 5 more minutes.

This sauce can be served with almost any dish, but many housewives consider its recipe to be just a basic one, enriching the taste of mushroom sauce with herbs, garlic, cream and other products.

Dried mushroom sauce with sour cream

Compound:

• 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:

1. Pour the washed mushrooms with a liter of purified water for 4-6 hours.
2. Put the pan on the fire, over medium heat, wait until the water boils. Cover the pan with a lid, reduce the heat and boil the mushrooms until soft. On this after boiling the water will go away about 20-30 minutes.
3. Drain the broth, strain.
4. Cool the mushrooms, finely chop.
5. Cut the peeled onions into small pieces.
6. Fry the onion in vegetable oil and mix with mushrooms. Fry this mixture for 5-10 minutes.
7. Melt butter in a clean frying pan, add flour, stir.
8. In a thin stream, while continuing to stir the sauce with a whisk, pour mushroom broth.
9. When the sauce thickens a little, add mushrooms with onions, as well as finely chopped dill, to it.
10. Cook for another 5 minutes, stirring constantly. Enter sour cream, salt and spices to taste. Stir, wait a couple of minutes and remove the container with the sauce from the heat.

The sauce prepared according to this recipe, thanks to dill, gets fresh summer fragrance and sour cream gives it a tender creamy taste.

Dried mushroom cream sauce

Compound:

• 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:

1. Rinse the mushrooms, soak for 4-5 hours in cool water, then boil in it until soft. Cool and chop finely.
2. Free the onion from the husk. Cut it into small cubes.
3. Finely chop fresh herbs with a knife.
4. Melt the butter and fry the flour in it. When the flour has a nice creamy color, pour in the cream in a thin stream. At this time, the sauce must be whipped with a whisk so that no lumps form.
5. Put mushrooms with onions and greens in the sauce. Cook, stirring, cream sauce for 10 minutes.

Delicate creamy taste and pleasant aroma sauce is 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 garlic cloves into it a few minutes before it is ready.

Dried mushroom spicy sauce

Compound:

• mushrooms restored from dried - 0.5 kg;
• onions - 150 g;
• bell pepper - 0.5 kg;
• dry white wine - 0.25 l;
• salt, hot spices- taste;
• olive oil - how much will go.

Cooking method:

1. Restore dried mushrooms by soaking them for several hours in clean water. Put on fire and boil until tender. Usually 30 minutes of cooking is more than enough for this. 5 minutes before readiness, salt and pepper the broth. Read more:
2. Take out the mushrooms, let the water drain. Cut into pieces of medium size.
3. Wash the pepper. Cut off the stems from the fruit, remove the seeds from them. Cut the peppers into small squares or thin strips.
4. Peel and cut the onion into thin half rings.
5. Heat oil in a frying pan, put onion in it. Fry for 2-3 minutes, then add the pepper to the onion and continue to cook over low heat, stirring, for another 10 minutes.
6. Add the mushrooms and saute them along with the vegetables for about 10 minutes.
7. Pour in the wine, reduce the heat, cover the pan with a lid. Stew everything in wine for 5 minutes.

The sauce for this recipe is quite thick. It's not even a sauce, but warm salad, which will harmoniously complement any dish of meat, potatoes, pasta.

Mushroom sauce made from dried mushrooms is good because it can be prepared at any time of the year. At the same time, he will not yield in his organoleptic qualities sauce made from fresh mushrooms.

Dried mushroom sauce, thick, fragrant, hearty and insanely delicious!

Surely you have noticed that dishes prepared with dried mushrooms are much tastier than boiled, fried or baked ones? When mushrooms are dried, all the juice evaporates, the moisture leaves, and the concentrated mushroom flavor remains, which makes such dishes incredible!

Sauce or gravy made from dried mushrooms is quick and easy to prepare, it is a good addition to pasta, especially durum wheat pasta or homemade spaghetti, as well as mashed potatoes, fried or baked potatoes, buckwheat, rice or barley porridge, sauce even Can be used as a dressing for warm vegetable salads!

If you are an experienced mushroom picker with experience, then telling you about the benefits of harvesting "forest meat" does not make sense. But maybe you came here because you got a bag of dried mushrooms by accident, and you simply don't know what to cook? In that case, you are exactly at the right place. In addition to porcini mushroom gravy, you can also cook with them, with fragrant mushroom stuffing or bake with, and also red with any forest mushrooms! And this is just a small list of recipes!

Back to our sauce, to prepare it, we need:

• water - 0.5 l;
• dry mushrooms - 50-80 gr (you can fresh, read the proportions below);
• onion - 1 - 2 pcs;
• tomato paste or sauce - 2-3 tbsp. l;
• garlic - 3-2 tooth;
• rye flour - 2 tbsp. l;

Mushroom gravy, how to cook from porcini mushrooms

Dried porcini mushroom sauce is prepared very quickly! This is a kind of lifesaver in the kitchen when you want to eat deliciously, but you don’t want to stand at the stove for a long time.

Soak mushrooms in drinking water for 2 hours. If you use frozen or fresh, they will need approximately 200-300 grams. Fresh ones do not need to be soaked, they can simply be peeled and cut.

Then squeeze and cut into small pieces. Send to a frying pan with vegetable oil. Fry a little.

Finely chop the onion. Send to the pan with porcini mushrooms.

Fry the two ingredients until tender. Salt.

Add tomato sauce or paste, you can canned or fresh peeled tomatoes.

Add water. Put on fire and bring to a boil. Cook over low heat for 10 minutes.

Rye or wheat flour, diluted with water.

Pour the flour mixture into the boiling sauce. Stir, bring to a boil and remove from heat.

Add finely chopped herbs and chopped garlic to a hot dish.

Mushroom sauce is ready. It can be served hot, but it's also delicious cold.

Bon appetit!

Homemade dried mushroom sauce with milk. Mushroom sauce is prepared on the basis of Bechamel sauce, boiled mushrooms are crushed and combined with milk sauce. It turns out an excellent sauce for second courses of potatoes, pasta, vegetables and cereals. If you are adherents vegetarian cuisine, then mushroom sauce can be yours indispensable assistant. And during the fasting period, mushrooms become just a lifesaver. The taste and color of mushroom sauce directly depends on the added mushrooms, if these are porcini mushrooms, then the sauce turns out to be light in color. IN this recipe the sauce consists mainly of dried mushrooms with a little raincoat powder added, so the color of the sauce is darker.

Required Ingredients:

250 ml. water;

250 ml. milk (warm);

30 g flour;

40 g butter;

Salt and black pepper to taste.

How to cook:

Any dried mushrooms are suitable for making this sauce. I took some dried mushrooms and dry raincoat powder. Before starting cooking, mushrooms need to be soaked for a couple of hours with warm water.

Add raincoat powder to honey mushrooms and mix.

Then boil the mushrooms in the same water until they are soft. It took me about an hour. Boil the mushrooms small fire, with the lid closed. The remaining water from cooking will also go into the sauce. If your water starts to evaporate too soon, you can add a little.

Transfer the finished mushrooms to a blender or mixer and grind until gruel. Postpone.

Take a saucepan or small saucepan, pour flour into it and add butter.

Put this mixture on the stove and heat it up. Stir the ingredients until uniform consistency. The mass should turn out to be a very thick cream color.

Put the mushroom gruel in this mass and mix well.

Add warmed milk and beat the sauce well until smooth.

Season with salt and ground black pepper to taste. Bring to a light boil and heat for about 2 to 3 more minutes. The consistency of the mushroom sauce can be easily adjusted by reducing the liquid. If necessary, you can add a little more boiled milk.Dried mushroom sauce is ready!

Serve it as a side dish with a main course or with sandwiches as an appetizer.

Porcini mushrooms are probably the most fragrant, so soup, sauces, and other dishes with them turn out just great, the aroma cannot be described in words. Oddly enough, for soups, sauces, stews, it is better to take dried mushrooms. And if you have fresh or frozen ones, then it is better to fry them - with potatoes and onions it will turn out very tasty. Do not forget that when using wild mushrooms, even those collected in ecologically clean areas, boil them in salted water for 30 minutes, after which you can stew or fry.

Ingredients

• 1 handful dried porcini mushrooms
• 1 large onion
• 30 g butter
• 2 pinches of salt
• 100 ml sour cream
• 150 ml mushroom broth
• 1.5 st. l. flour
• 1/5 tsp ground black pepper
• fresh dill

Cooking

1. Pour dried mushrooms with warm or hot water. They should have a pleasant but specific smell, and there should be no rot spots or damage on the surface. After 15 minutes, drain the water from the mushrooms, then boil them in salted water for an hour. Do not pour out the broth.

2. Peel and finely chop the onion.

3. Melt the butter in a frying pan and put onions and wait until it acquires a caramel hue. You need to sauté the vegetable over low heat, stirring occasionally.

4. Cool the boiled porcini mushrooms and chop finely.

5. Transfer the chopped mushrooms to the onion in the pan and fry everything together for a couple more minutes.

6. Add sour cream and mix, simmer for a couple more minutes over low heat.

7. Add 100-150 ml of mushroom or any other broth to the pan, you can even plain water. Add ground black pepper, nutmeg (optional) and simmer for 5 minutes, stirring occasionally.

The original sauce will make any dish tastier - even a side dish, even meat, even a salad. At the same time, it will take very little time to prepare it. Also, very quickly and simply, it will be possible to knead the mushroom sauce, for the base of which both champignons and any forest mushrooms are suitable.

Classic champignon mushroom sauce

Product composition: 170 g fresh champignons, onion, 70 g butter, 1 large spoonful of flour, a glass of very heavy cream, salt, ground nutmeg.

1. Mushrooms and onions after cleaning are cut into miniature cubes. Then they are fried together in a frying pan, greased with oil, until all the liquid released from the mushrooms has evaporated from it.
2. The contents of the pan are laid out on a plate, and butter is added to the remaining fat. When it melts, flour is poured in, cream is poured in and everything warms up well together. Can't bring milk product to the boil!
3. Mushrooms with onions, salt and nutmeg are sent to the cream.
4. The sauce heats up with frequent stirring until it thickens.

If the hostess went too far with the density of the dish, the same heavy cream or even regular milk.

Creamy flavor

Ingredients: 180 g of porcini mushrooms, 260 g of cream (35% fat), 3-4 garlic cloves, 55 g of butter, a pinch of ground black pepper and ground nutmeg, salt.

1. Butter is melted in a frying pan. Chopped garlic is laid out in it and warmed up over low heat for a couple of minutes. Be sure to constantly stir the product so that it does not burn.
2. Next, finely chopped porcini mushrooms are poured into the pan. They are immediately salted, flavored with seasonings and left on fire for 8-9 minutes.
3. Thick fat cream is poured in and the resulting mass languishes for 7-8 minutes with frequent stirring. During this time, the sauce will thicken and reduce in volume.

To make the mushroom sauce from champignons with cream turned out to be homogeneous, you can beat it with a submersible blender.

Mushroom sauce for meat - step by step

Ingredients: 110 g of champignons, large onion (white), 60 g of butter and 1.5 cups of cream (both dairy products should be as fat as possible), a pinch of salt, 1 large spoonful of wheat flour.

1. Small pieces of onion are fried on a well-heated vegetable oil to blush. Then chopped mushrooms are poured into the pan and the whole mass is cooked until the liquid has completely evaporated from the container.
2. On a separate frying pan butter is melted and combined with flour. This is where the cream comes in. The mass is languishing on a slow fire.
3. The frying from the first step is transferred to the creamy base for the sauce, the mass is salted and cooked for another 4-6 minutes with frequent stirring.

Mushroom sauce is served hot with meat. big amount chopped fresh herbs.

Recipe for spaghetti

Ingredients: a pound of fresh champignons, 25 g of butter and high-grade flour, a full glass is not too fat sour cream, onion, mixture of colored ground peppers, salt.

1. First, onion is fried in any vegetable oil until transparent. Shredded fresh mushrooms and the mass is left on fire until all the moisture has evaporated from the pan.
2. In another container, butter is dissolved and flour is fried on it for a couple of minutes. The latter should not change color and even more so burn.
3. A thick mixture of flour and butter is transferred to the mushrooms, all the ingredients are salted, pepper to taste and languish for a couple of minutes. In the future sauce, you should not add spices with very bright taste otherwise they will "eclipse" the mushrooms.
4. Sour cream is sent to the pan last. When the mass boils, you can turn off the fire under it.

This spaghetti sauce is served hot.

From dried mushrooms

Ingredients: 15-20 g of any dried mushrooms (preferably porcini), 1-3 garlic cloves, 1 tbsp. a spoonful of flour, 350-450 ml of mushroom broth, spices to taste, 90 ml of medium-fat sour cream, salt.

1. First you need to deal with dried mushrooms. They are well washed and poured with boiling water for at least 3 hours, but you can leave them all night. Porcini mushrooms are ideal for this sauce, as they give it an amazing flavor.
2. Prepared mushrooms are boiled in boiling water for 20-25 minutes. The broth remaining after them is not poured out - it will also be used in the future in the cooking process.
3. Ready mushrooms are finely cut.
4. In a frying pan a small amount any oil is fried flour. Mushroom broth is gradually added to it and the whole mass is intensively stirred.
5. Sour cream, spices and salt are introduced. It is enough to simmer the mass for another 3-4 minutes until thickened.

Ready-made dried mushroom sauce is good both hot and cold.

Mushroom sauce with sour cream base

Product composition: 90 ml fat milk, 380 g fresh champignons, whole glass homemade sour cream, 3 large spoons pre-sifted flour, 60 g of the most fatty butter, onion, salt, ground black pepper.

1. The onion is peeled, cut into smaller pieces and sautéed in butter. When the vegetable acquires a golden hue, they are sent to it. small pieces mushrooms. Together, the products are stewed over medium heat for 3-4 minutes.
2. The base for the sauce is sprinkled with flour, salt and pepper.
3. Everything is thoroughly mixed. Without interrupting this process, milk is poured into the pan and the stewing of the sauce continues until fully prepared mushrooms.
4. It remains to add sour cream and cook the treat until thickened. In this case, the fire should be minimal so that the mass does not burn.

Ready-made creamy mushroom sauce can be served with slices or chopped in a blender. If the dish will complement potato pancakes, pancakes or just be served with salted crackers, then it will first need to be thoroughly cooled.

Bechamel with mushrooms

Ingredients: 290 g fresh mushrooms (preferably champignons), 730 ml homemade milk, 80 g butter, 60 g pre-sifted flour, half a bunch fresh dill, coarse salt, ground nutmeg.

1. Mushrooms are thoroughly washed, slightly dried and cut into thin slices. Butter is melted in a frying pan and champignon slices are fried on it until fully cooked. This will take 12-15 minutes. The contents of the pan are periodically stirred with a wide spatula.
2. The onion is peeled, cut very finely and added to almost ready mushrooms. After mixing, the ingredients are cooked together for 3-4 minutes. The mass is salted and sprinkled with seasoning.
3. Flour is introduced to the rest of the ingredients through a sieve. After its addition, the components of the container are quickly and actively mixed.
4. Milk is well heated in saucepans. It is introduced into the base for the sauce in a thin stream, when the flour is completely dissolved. In this case, the mass should be continuously mixed.
5. The dish is prepared for another 5-6 minutes with a slight boil.
6. At the very end, chopped dill is added to the sauce.