Mushroom sauce for meat. Mushroom sauce from frozen mushrooms

You can serve mushroom sauce from frozen mushrooms with almost any meat, fish dish or side dishes of vegetables, cereals, pasta. This sauce is juicy, aromatic and very tasty, despite the fact that it is prepared from frozen foods.

For those who love the mushroom flavor in dishes, I recommend making several of these preparations, for example, from fresh champignons, so that you can cook this dish at any time. Remember that champignons cook a little faster than oyster mushrooms or wild mushrooms, due to the lower density of the product. To make the mushroom flavor in the sauce more pronounced, at the end of cooking, before pureeing, add a little butter, homemade is best, or cream.

Do not add greens to mushroom sauce from frozen mushrooms - it will kill the natural taste of mushrooms. Use unscented vegetable oil.

Peel the onion, rinse and chop into small cubes. In a high-sided frying pan, heat the vegetable oil and fry the onion slices in it until lightly browned.

As soon as this happens, pour in the frozen sliced ​​\u200b\u200bmushrooms, you do not need to defrost it first. Mix gently and cover the container with a lid. Leave for 3 minutes - the product will defrost and release the juice.

At this point, salt and pepper the contents of the pan. Simmer mushrooms and onions for about 5-10 minutes until half of the liquid has evaporated.

When the mushroom slices darken and acquire a bright aroma, turn off the heat and add butter to the stewed mushrooms. Many cooks recommend stirring it with a little flour, but the mushroom sauce turns out to be thick anyway.

Transfer the contents of the pan to a deep bowl and puree with an immersion blender for 2-3 minutes. If the sauce seems thick to you, then add a little chilled boiled water to it and puree again.

Pour the frozen mushroom sauce into a gravy boat and serve immediately.

Mushroom gravy is a great alternative to any meat gravy. For the preparation of meat gravy, not only forest mushrooms are suitable, but also oyster mushrooms and champignons beloved by many. Regardless of what recipe it was cooked in, it will perfectly complement boiled rice, pearl barley, pasta and many other dishes.

This mushroom sauce is perfect for mashed potatoes. As for the recipes for making champignon mushroom sauce, they are quite diverse and range from the simplest to real culinary masterpieces of haute cuisine. You can prepare mushroom gravy based on meat broth, and in a lean version without meat.

Today I want to offer you the simplest, but very tasty champignon mushroom sauce recipe with onions, carrots and flour. Mushroom champignon sauce is prepared in just 20 minutes, which is very convenient when you need to quickly prepare lunch or dinner.

Ingredients:

• Onion - 1 pc.,
• Champignons - 500 gr.,
• Carrots - 2 pcs.,
• Flour - 4 tbsp. spoons,
• Water - 600 ml.,
• Spices: ground black pepper, Provence herbs,
• Salt to taste
• Sunflower oil - 4-5 tbsp. spoons.

Mushroom gravy from champignons - recipe

Cooking mushroom gravy begins with the preparation of all the necessary products. Peel carrots and onions from the skin. Wash and dry the mushrooms. Next, cut them into slices as for.

Cut the onion into small cubes, as for frying.

Grate the carrots on a medium or larger grater.

Fry the onion in sunflower (refined) oil until transparent.

As soon as the onion is fried, put the grated carrots in the pan.

Mix champignons with mushrooms, onions and carrots. Fry them for 7-8 minutes over low heat, stirring occasionally. During this time, the mushrooms should be fried, and the carrots should become soft.

Sprinkle the mushrooms with spices and salt.

Mushroom gravy from champignons. Photo

All kinds of sauces are just a lifesaver. After all, with them you can diversify and significantly improve the taste of ordinary dishes. Now we will tell you how to make frozen mushroom sauce.

Mushroom sauce from frozen mushrooms with sour cream

Saute mushrooms in butter until tender. At the same time, if time allows, then you can defrost them, or you can immediately send them frozen to the pan. Pour the flour into the broth (it should be cold) and stir, pour the mushrooms with this mixture, add salt, pepper and bring to a boil. We combine sour cream with yolks and add just a couple of drops of lemon juice. Add the mass to the mushrooms and warm over low heat for 3-4 minutes.

Mushroom sauce made from frozen porcini mushrooms

• frozen porcini mushrooms - 450 g;
• butter - 40 g;
• onion - 300 g;
• cream 33% fat - 0.5 l;
• dill - 1 bunch;
• salt;
• pepper.

We put white frozen mushrooms in a colander and rinse under cold water. Peel and chop the onion into thin half rings and fry it for about 20 minutes in butter over low heat. Then add the mushrooms and, stirring, cook until all the water has evaporated. Add pepper, salt and pour everything with cream. Simmer for about 30 minutes over low heat. 3 minutes before the end of the stew, add chopped dill.

Mushroom sauce from frozen mushrooms - recipe

• frozen champignons - 550 g;
• processed cheese - 2 pcs.;
• sour cream - 220 g;
• carrots - 100 g;
• vegetable oil - 10 ml;
• onion - 180 g;
• garlic - 2 cloves;
• salt;
• ground black pepper.

Fry chopped carrots and onions in butter, add frozen champignons. Salt and pepper to your liking. As a rule, it is not recommended to add more spices so as not to clog the taste and aroma of mushrooms. So, as soon as all the liquid released by the mushrooms evaporates, add sour cream, grated processed cheese and mix well. Simmer the sauce covered for about 5 minutes. The fire must be medium. That's it, frozen mushroom sauce is ready! It will serve as a great addition to all kinds of cereals, pasta or potatoes.

Frozen Mushroom Lean Mushroom Sauce

• frozen champignons - 350 g;
• garlic - 3 cloves;
• dill - half a bunch;
• potato starch - 1 tbsp. spoon;
• olive oil - 10 ml;
• onion - 110 g;
• salt;
• pepper.

Frozen champignons are dipped in boiling water and boiled until tender in a small amount of water. It is enough if the mushrooms are simply covered with liquid. Drain the mushroom broth. Finely chop the onion and sauté in olive oil. As soon as the onion has acquired a golden color, add mushrooms to it and fry them. Then add chopped garlic, salt and pepper. In 150 ml of cold mushroom broth, dilute the starch, mix and pour into the mushrooms. We simmer the sauce for another 5 minutes on low heat, and turn it off, since the sauce is already completely ready!

How to make tomato mushroom sauce from frozen mushrooms?

Lightly fry the chopped onions and carrots, spread the frozen mushrooms and simmer everything together until the liquid evaporates. Themselves, at this time, fry the flour in heated vegetable oil. Pour in about 150 ml of water and grind until a homogeneous consistency. Add tomato paste, salt, pepper, you can also add a little sugar to taste, and mix well again. Pour the mushrooms with vegetables with the resulting mixture, add the bay leaf and simmer for 5 minutes over low heat.

Ingredients:

• mushrooms - 500 g
• onion - 1 pc.
• carrots - 1 pc.
• flour - 2 tbsp.
• tomato paste or Krasnodar sauce
• vegetable oil
• ground black pepper and allspice
• Bay leaf

Preparing this sauce is very easy. Cut pre-washed mushrooms into small pieces. You can use frozen mushrooms, then it is not necessary to wash them. Next, place the mushrooms in a deep frying pan and simmer in vegetable oil for 10 minutes. Frozen ones can be put together with pieces of ice, but then you will need to simmer until most of the water has evaporated. At this time, peel the carrots and onions. Grate the carrots, finely chop the onion. Mix vegetables with mushrooms and simmer for about 5 minutes.

Fragrant spicy mushroom sauce can transform any dish beyond recognition

• More

If you use fresh purchased or forest mushrooms, they must first be boiled in water. Attention: unknown fungi can be a health hazard!

Prepare the sauce. To do this, in a separate bowl, fry the flour in vegetable oil. Then pour it with water and rub it well to get a uniform consistency. Add flour sauce to mushrooms with vegetables, add a little boiling water and mix. The amount of water depends on the expected density of the gravy. Next, you need to add tomato paste to the pan, so that the sauce takes on a pleasant orange hue. Add spices, boil for about 6 minutes over low heat and that's it, tomato mushroom sauce is ready.

Mushroom sauce with sour cream

Ingredients:

• mushrooms - 500 g
• sour cream - 1 tbsp
• onions - 2-3 pcs.
• garlic - 2-3 cloves
• flour - 2 tbsp. l.
• vegetable oil
• pepper

This homemade gravy made from fresh or frozen mushrooms is good not only for side dishes, but also for meat, such as kebabs. Prepare mushrooms and cut into small pieces. Honey mushrooms can be left as is. Fry the peeled and finely chopped onion in vegetable oil until golden brown. Add the mushrooms and simmer for about 10-15 minutes, until the water has evaporated and the mushrooms begin to brown. Put sour cream in a frying pan, salt, pepper the dish and bring it to a boil. To give the gravy the desired density, you can use a small sieve to evenly distribute a little flour and mix thoroughly. If necessary, dilute the gravy with water. 5 minutes before cooking, add chopped garlic, mix all the ingredients well and turn off the heat. Let the gravy brew a little and soak in the aromas of spices.