How to make creamy mushroom sauce. Insanely delicious creamy sauce with mushrooms

First you need to finely chop the onion. The finer the onion is chopped, the better. The onion should only enhance the flavor of the mushrooms, not be felt as a separate ingredient in the sauce.

Then also finely chop the mushrooms. You can use a large grater. If you want the sauce to be of a homogeneous consistency, then the mushrooms can be chopped with a blender. Next, pour a little vegetable oil into a hot frying pan and fry the onion until golden brown. Then add the mushrooms and fry over medium heat, stirring occasionally. Add salt and pepper to taste. In order for the mushrooms to be completely ready, you need to wait until all the liquid from the mushrooms has evaporated.

When the mushrooms are ready, add the sifted flour and fry with the mushrooms for a couple of minutes. To make the sauce very thick, you need to add 3 tablespoons of flour. If it is enough that the sauce is close in consistency to liquid sour cream, then 1 tablespoon will be enough.

Then add the cream and simmer the sauce over low heat, not bringing to a boil. You can also use sour cream instead of cream. But in this case, the amount of flour can be halved. Literally 10 minutes and a gourmet dish for dinner will be ready. Creamy mushroom sauce is in perfect harmony with pasta, potatoes, and rice.

Properly made champignon sauce can decorate any dish and bring new notes of piquant flavor to it. It is relatively easy to cook, because home conditions allow you to do it quickly, using fresh or frozen mushrooms. The secrets of cooking champignon-based sauces lie in the choice of products and their processing.

How to make mushroom sauce

In order to properly and tasty prepare champignon-based mushroom sauce, you need to choose the main component. Fresh, dried or ready-made frozen mushrooms are suitable. You can take them solo or combine with others - white, chanterelles, mushrooms or oily. The options are unlimited. Mushrooms are thoroughly washed, cleaned, if necessary, of dirt and films, crushed and, if desired, fried to enhance the taste.

Heat treatment can be carried out in combination with onions to get a richer taste. You can use vegetable oil or butter for frying. In this case, mushroom and onion slices are fried until excess moisture evaporates, and then they are poured with broth (mushroom, vegetable or meat), sour cream, cream or mayonnaise. Seasonings include salt and black pepper. Mushroom sauce goes well with garlic, herbs, horseradish.

Particular attention should be paid to spices - there can be an unlimited number of them. Thyme, rosemary, Provence herbs, allspice are best suited for mushroom sauces. In addition to spices and seasonings, it is allowed to put cheese, tomatoes, apples in mushroom sauces. You can thicken the consistency with flour, herbs or eggs.

Creamy sauce with champignons or sour cream / mayonnaise / milk is cooked a little longer than classic white, because it needs to be boiled down to the required density. It is best to do this in a saucepan: sauté flour, pour mushroom broth, boil mushrooms. Add onions, a pile of spices, pour cream or sour cream, let it boil and leave to languish, serve with pasta or chicken.

Mushroom sauce - recipe

All cooks will appreciate this step by step recipe for mushroom sauce with a photo, which will help you create a gravy that is pleasant in taste and appearance, which will suit most dishes. Universal kitchen fill will decorate the taste of pasta, set off tender chicken meat, the aroma of pork and beef. Vegetarians or those who are losing weight will also appreciate the meatless champignon sauce, because it is good for proteins, but does not contain animal ingredients.

From champignons

• Cooking time: half an hour.
• Servings: 10 persons.
• Calorie content of the dish: 172 kcal.
• Destination: for lunch.
• Cuisine: author's.

The champignon mushroom sauce presented below is called white, it is distinguished by its simple manufacture and rich unusual taste. It is based on fresh mushrooms and butter, poured from milk with spices. Such gravy is suitable for poultry or fresh vegetable cuts; spices and green onions may be needed from additional components, which can be easily replaced with parsley or dill.

Ingredients:

• champignons - 0.7 kg;
• butter - 40 g;
• onions - 1 pc.;
• milk - liter;
• flour - 60 g;
• black pepper - 2 g;
• green onions - 4 stalks.

Cooking method:

1. Rinse the mushrooms, cover with water, boil. Salt, cook for 15 minutes at a low boil.
2. Peel the onion, chop, do the same with mushrooms.
3. Melt the butter, sauté the onion slices for four minutes, add the mushroom slices, simmer.
4. Pour in the flour, pour in the milk, stir thoroughly to avoid the formation of lumps, you can filter if desired. On low heat, bring to a boil. It is not necessary to cover with a lid.
5. Chop the green onion, season the sauce. Transfer to a separate bowl or immediately pour steamed meat or fish.

Creamy

• Cooking time: half an hour.
• Servings: 3 persons.
• Calorie content of the dish: 177 kcal.
• Purpose: for dinner.
• Cuisine: author's.
• Difficulty of preparation: medium.

Creamy mushroom sauce perfectly harmonizes with pasta, serves as an excellent fill, which emphasizes the taste of products. The special aroma of the gravy is created by used nutmeg, hard cheese and garlic. Mushroom sauce with cream has a slight sourness due to the use of lemon juice and traditional spices.

Ingredients:

• fresh champignons - 150 g;
• cream 10% fat - a glass;
• butter - 50 g;
• onion - 1 pc.;
• processed cheese - 20 g;
• nutmeg - a pinch;
• Italian herbs - a pinch;
• garlic - a slice;
• lemon juice - 20 ml.

Cooking method:

1. Melt the butter, fry the chopped onion on it until it is uniformly transparent, salt and pepper.
2. Wipe the mushrooms with a damp cloth, cut into slices, fry until lightly browned.
3. Pour cream over mushroom slices, season with spices. Stir thoroughly, simmer over medium heat for 20 minutes, so that the sauce evaporates a little and thickens.
4. Add cheese grated on a fine grater, leave until completely melted, pour in lemon juice, add garlic chips. You need to give him a couple of minutes to saturate.

With sour cream

• Cooking time: half an hour.
• Servings: 4 persons.
• Calorie content of the dish: 179 kcal.
• Destination: for lunch.
• Cuisine: author's.
• Difficulty of preparation: medium.

Mushroom sauce with sour cream turns out to be very attractive and suitable for seasoning many delicacies - from meat to fish. You can use for cooking not only fresh, but pickled mushrooms - this way the gravy will turn out to be more spicy and rich. From spices, it is good to use bay leaf and parsley. Mushroom gravy with sour cream will appeal to everyone who tries it.

Ingredients:

• champignons - half a kilo;
• onions - 2 pcs.;
• sour cream - 100 ml;
• flour - 20 g;
• vegetable oil -80 ml;
• bay leaf - 2 pcs.;
• water - 100 ml;
• parsley - 2 stalks.

Cooking method:

1. Rinse the mushrooms with cold water, cut into slices half a centimeter thick, similarly cut the onion into half rings.
2. Preheat the pan, pour in the oil, fry the onion first until golden, then add the mushroom slices, fry for five minutes. Salt, pepper, add flour.
3. Put sour cream, stir, pour in water. Simmer for 15 minutes, covered, using moderate heat. Season with bay leaf five minutes before cooking, garnish with herbs, you can try different types.

with mayonnaise

• Cooking time: half an hour.
• Servings: 4 persons.
• Calorie content of the dish: 182 kcal.
• Purpose: for dinner.
• Cuisine: author's.
• Difficulty of preparation: medium.

Mushroom sauce with mayonnaise is high in calories, but at the same time serves as a source of useful nutrients. Fat in mayonnaise filling gives a special softness and tenderness, which goes well with carrot-onion frying and tomato sauce, taken as additional products. Mayonnaise is better to take with an average fat content.

Ingredients:

• fresh champignons - 350 g;
• onion - 1 pc.;
• carrots - 1 pc.;
• parsley - 30 g;
• salad mayonnaise - 50 ml;
• bay leaf - 1 pc.;
• ketchup - 30 ml.

Cooking method:

1. Rinse the champignons well with cold water, put them in a colander to drain excess moisture, cut into thin slices.
2. Peel the carrots, grate coarsely, chop the onion into small cubes.
3. Heat the oil, fry the onion until golden brown, add the carrots, fry for a couple of minutes.
4. Send the mushroom slices there, simmer under the lid until the mushrooms are half cooked.
5. Season with bay leaf, black pepper, salt. Simmer for six minutes.
6. Pour in mayonnaise, ketchup, after two minutes finely chopped greens. Simmer for two minutes, serve with potatoes, spaghetti or rice.
7. Ketchup can be replaced with tomatoes chopped with a blender or tomato paste diluted with water in a 1: 1 ratio.

With milk

• Cooking time: half an hour.
• Number of servings: 6 persons.
• Calorie content of the dish: 175 kcal.
• Destination: for lunch.
• Cuisine: author's.
• Difficulty of preparation: medium.

Champignon mushroom sauce with milk goes well with fresh or stewed vegetables, makes sauté or stew of them more tasty and fragrant. For manufacturing, you can take fresh or dry champignons, mix them with porcini mushroom powder to enhance the taste. Universal dressing perfectly emphasizes the freshness of products, makes their aroma recognizable and spicy.

Ingredients:

• milk - a glass;
• champignons - 600 g;
• dried porcini mushrooms - 100 g;
• onions - 2 pcs.;
• flour - 40 g;
• vegetable oil - 40 ml.

Cooking method:

1. Pour porcini mushrooms with warm water for 20 minutes, rinse, cut. Grind fresh champignons, do the same with onions.
2. Fry the onion with mushroom slices until soft and the liquid evaporates, pass the flour in another pan, mix with dry mushrooms.
3. Fry for a minute, pour in milk, season with spices. Boil, serve with vegetables or over steak.

From frozen mushrooms with sour cream

• Cooking time: half an hour.
• Servings: 2 persons.
• Calorie content of the dish: 179 kcal.
• Purpose: for dinner.
• Cuisine: author's.
• Difficulty of preparation: medium.

Mushroom sauce from frozen mushrooms with sour cream is easy to make, because it does not require defrosting the components. You can even freeze food for future use, and then use it in winter. You just need to pour them into the pan and bring them to readiness, you don’t even need to cut them. The exquisite aroma of the filling will make any dish even tastier, it causes appetite, household members are able to sweep away its portion very quickly.

Ingredients:

• frozen champignons - 300 g;
• egg yolks - 2 pcs.;
• vegetable broth - 100 ml;
• wheat flour - 20 grams;
• sour cream - 150 ml;
• butter - 40 g;
• lemon juice - a couple of drops.

Cooking method:

1. Melt the butter, fry the mushrooms.
2. Pour flour into cold broth, stir, pour mushrooms, salt, pepper.
3. Combine sour cream with yolks, beat for a couple of minutes, pour in lemon juice.

We offer you a recipe for an insanely delicious, fragrant and easy-to-prepare creamy sauce with mushrooms. A delicate combination of cream, garlic and mushrooms will surprise even the most demanding gourmets with its unique taste. With such an unusually appetizing, amazingly aromatic homemade mushroom sauce, any side dish or meat will only taste better. Thick sauce with garlic flavor - it's insanely delicious! Try, do not be afraid to experiment, surprise your family and friends. Bon appetit!

Ingredients:

• mushrooms - 200 grams;
• butter - 70 grams;
• cream (35%) - 250 grams;
• onions - 1 piece;
• garlic - 5 cloves;
• salt and pepper to taste.

Insanely delicious creamy sauce with mushrooms. Step by step recipe

1. For the creamy sauce, you can use any mushrooms you have (or whatever you prefer). But I often cook the sauce according to this recipe with champignons.

1. We clean five cloves of garlic, wash well and finely chop with a knife (if you do not want to chop with a knife, you can pass through a press).
2. One onion (I use a medium-sized onion) for mushroom sauce is peeled, washed and cut into half rings.
3. For the sauce, we will fry the onion with garlic in butter.
4. We put the pan with butter on the stove.
5. We send the chopped garlic to the heated oil and fry it until golden brown over medium heat (stir the garlic in the oil during frying periodically).
6. Then add the onion sliced ​​​​in half rings to the pan to the fried garlic, mix everything well and continue to fry until the onion is soft.
7. We clean the mushrooms and cut into small pieces (very good if the mushrooms are cut into thin slices).
8. Add mushrooms to the fried onions and garlic in a pan and continue to fry until the mushrooms are fully cooked (it takes me about 15 minutes: it all depends on which mushrooms you will use).
9. After this time, salt the mushrooms in the pan, pepper to taste, and mix everything thoroughly.
10. We send the prepared heavy cream to the pan with the mushrooms, cover the pan with a lid, reduce the heat to a minimum.
11. Simmer the insanely delicious creamy sauce over low heat for 3-5 minutes.
12. Tip: if you want to get a creamy sauce with mushrooms in the form of mashed potatoes, you can beat it with a blender. But I don’t whisk, I really like it when spicy pieces of mushrooms, tender onions come across in the sauce.

Insanely delicious, with a delicate garlic flavor, delicate creamy sauce is very easy to prepare. My family absolutely loves it when I serve spaghetti with this sauce. Garlic sauce will add a special taste and richness to any side dish. I really like this recipe: during cooking, you can experiment, getting a new taste each time. Cook with Very Tasty: we have prepared for you many more step-by-step recipes for amazingly delicious homemade sauces.

Today I want to show you how to cook step by step. Any sauce, just like mushroom or meat gravy, will be a great addition to the main side dish, giving 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 cooked mainly on mushroom broth with the addition of vegetables and flour as a thickener. Unlike this dish, mushroom sauce is prepared on the basis of mushrooms, cream, milk or sour cream. If mushrooms are used for the sauce, which can also be consumed raw, for example, champignons or oyster mushrooms, then these mushrooms are not pre-boiled.

Any forest mushrooms before preparing the mushroom sauce must undergo heat treatment according to the cooking technology. The fastest way to prepare mushroom sauce is a sauce based on oyster mushrooms or champignons. As for me, it turns out from champignons much tastier than from oyster mushrooms. In addition, you can cook it quickly, so to speak in haste.

Now let's move on to the recipe and see how to cook champignon mushroom sauce with cream.

Ingredients:

• Champignons - 400 gr.,
• Onion - 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 champignon mushroom sauce. Peel the onions and cut into small cubes.

Wash. Mushrooms cut into thin slices.

Put onions with mushrooms in a pan with heated vegetable oil.

Sauté mushrooms and onions, stirring occasionally, for about 10 minutes.

Transfer the fried mushrooms with onions to a plate. Wash the pan and dry it. Put it on the stove. As soon as the pan is hot, put the pieces of chopped butter on it.

Melt butter while stirring. As soon as it melts, add wheat flour.

With a wooden spatula, mix the butter with flour until a thick slurry is obtained.

Pour the chilled cream into the resulting mass. If there is not enough cream, you can replace them with milk. Take the pan off the heat. With quick movements, mix the flour brewed in butter with cream until the large lumps of flour completely disappear.

In the resulting mushroom sauce, put the fried champignon mushrooms with onions.

Quickly stir the mushrooms into the sauce. Salt to taste. Add black pepper or other spices to taste. Simmer the sauce for about 2 more minutes. Remove the skillet from the heat. Pour the sauce into a salad bowl. Let the mushroom sauce cool.

Mushroom mushroom sauce is ready. Pour mashed potatoes, pasta, pasta, buckwheat porridge or any other cereals with sauce just before serving. By the way, in Italy and in the Mediterranean countries, mushroom sauce is popular in combination with. Enjoy your meal. I would be glad if this champignon mushroom sauce recipe you like it and use it.

Especially from champignons, it is an excellent option for adding to a side dish. In terms of indescribable taste, it may well compete with meat dishes. As the main ingredient, it is better to choose champignons or oyster mushrooms, so adored by housewives. Although the taste of the gravy will not deteriorate at all if you use other types of forest mushrooms. Mushroom gravy amazingly complements various side dishes: potatoes (both fried and mashed potatoes), pasta, beans, buckwheat and other cereals.

There are a wide variety of recipes for preparing such a dressing. It is worth disassembling the basic, most popular of them. Having mastered such recipes, any housewife will be able to experiment, change the cooking principle somewhat by adding ingredients, and create her own culinary masterpiece.

The simplest recipe for champignon mushroom sauce is creamy sour cream sauce with flour and fried onions and carrots. It is prepared very quickly and does not require a lot of products. And the fragrant mixture will definitely appeal to people who are losing weight: the calorie content per 100 g is only 67 kcal.

This recipe is for 6 servings.

Mushroom champignon sauce with sour cream takes about 35 minutes (10 - preparation and 25 minutes - direct cooking).

Required:

• Mushrooms (champignons) - 300 - 400 g.
• Sour cream 15 - 20% - 30 g.
• Onion of medium size - 1 - 2 pcs.
• Carrot - 1 pc.
• Baking flour - 1 - 3 tbsp. l.
• Oil for frying, spices.

Preparation

First, prepare all the products. We wash the carrots, cleaning from dirt, remove the skin. We also remove the husk from the onion. Mushrooms (if they are fresh) should be peeled from a thin film. It will add unwanted bitterness to the dressing, so it's best to remove it. We wash the mushrooms in running water and put them in a colander. If you use not ordinary sour cream, but creamy sour cream sauce, then you should prepare it in advance.

Direct cooking

Grind carrots on a grater. Finely chop the onion. Some housewives like to grind it in a blender - you should do it the way you like. We send carrots and onions to a hot frying pan with vegetable oil. Leave to fry over low or medium heat, stirring occasionally. We wait until the onion becomes translucent, and the carrots give up their juice. The main thing is that the roast does not burn out!

Cut the mushrooms into thin slices or sticks. And as soon as the vegetables are in a state of full readiness, add chopped mushrooms to the pan. The fire needs to be smaller. Fry until golden brown, salt and pepper as desired. You can put various spices (for example, turmeric, cardamom, bay leaf).

The next step is to add flour. A couple of spoons should be thrown into the pan to the fried vegetables and mushrooms. We mix all the ingredients with champignons to get a single substance.

Then pour boiled water (about 350 - 400 ml.) into the pan, stir thoroughly, ensuring that the lumps of flour dissolve in the water. This will take some time. Now we count from the moment the liquid is added to the pan for about 3 - 7 minutes and simmer over low heat. We will definitely taste it. If necessary, immediately put other spices, salt or pepper.

Then you can carefully put 2 - 3 tbsp. l. 20% sour cream or creamy sour cream sauce. Mix again and leave the pan with the prepared sauce to languish on the stove for another 2-3 minutes.

Please note: some housewives combine flour and water in a separate container, everything is thoroughly mixed there and only after that they are poured into the pan. There is no fundamental difference here, everyone cooks as it is more convenient for him. It is worth trying both methods and choosing the one you like best.

Appetizing and incredibly fragrant creamy sour cream champignon sauce is ready to eat!

Bon appetit and easy cooking!

Recipe number 2

Mushroom dressing from champignons can be prepared not only with sour cream, but also with milk. In this case, it will turn out more tender. Unlike creamy sour cream sauce, here it is better to take rustic cow or goat milk, since it is more fatty and the sauce will come out with an incredible taste.

Required:

• Mushrooms - 500 - 700 g.
• Milk - 400 ml.
• Flour - 3 - 4 tbsp. l.
• Onion of medium size - 2 pcs.
• Spices, oil.

How to cook mushroom sauce from champignons with milk? Very simple.

Pre-prepare vegetables, chop into cubes or cubes, clean, rinse and cut mushrooms.

Fry 3-4 tablespoons of bread flour in a hot skillet until light brown, 2 minutes. Be sure to stir constantly.

We send mushrooms to another hot pan. Fry them, covered, in a small amount of oil over low heat until golden brown (no more than 5 minutes). Be sure to remember to stir. Salt, pepper. You can add dried dill or parsley.

At the same time, we send the calcined flour to the milk, stir until the lumps are completely dissolved.

We move the fried onions and carrots to the mushrooms, pour milk and flour into a pan with vegetables. You can add a little more milk if you wish. Mix thoroughly, let it stew over low heat for 10 - 13 minutes without a lid. Do not forget to stir, otherwise it will burn!

We take a sample from the prepared mixture. If necessary, put salt, pepper or any seasonings (to taste). Gradually, the champignon mushroom sauce will begin to thicken, which means that the delicious sauce is almost ready!

These champignons are best served with potatoes or pasta.

Bon appetit!

Conclusion

Mushroom mushroom sauce with cream, sour cream or milk can be a real salvation for the hostess who does not know how to diversify the usual side dishes (buckwheat, mashed potatoes). The incredible taste and aroma of forest mushrooms will not leave anyone in the household indifferent!