How to cook lean mushroom gravy. Fragrant spicy mushroom sauce can transform any dish beyond recognition

Vegetable casseroles, pasta, mashed potatoes, cereals or meat steaks can become tastier and juicier when they are complemented by mushroom gravy. We offer you a lean option for preparing champignon gravy, which can always be changed depending on your taste preferences and capabilities.

We will cook the mushroom gravy on the water. You can replace it with chicken broth if you like. Some recipes add cream or milk to add a milky note. As a thickener for a more delicate texture, we use flour, which is fried in a pan along with mushrooms.

As for the mushrooms, the choice is yours, which ones you want to use for gravy. We use champignons because they are available all year round and are safe for health. In addition, they do not need to be cooked for a long time, and this facilitates the process of creating a dish.

Taste Info Second: Mushrooms

Ingredients

• champignons or other mushrooms - 300 g;
• water - 1.5-2 tbsp.;
• carrots - 1 pc.;
• onion - 1 pc.;
• flour - 2 tablespoons;
• pepper, salt;
• seasoning for mushroom dishes - optional;
• vegetable oil.

How to cook champignon mushroom sauce

Pour vegetable oil into a saucepan or frying pan. Add chopped onion and grated or finely chopped carrots. Saute until golden brown.

Cut the champignons and send them to the frying pan for sautéing.

Season with salt and pepper. Saute for 5-7 minutes until almost all of the liquid has evaporated. At this stage, you can add seasoning for mushroom dishes, as well as sour cream or cream.

Add flour and stir.

Fry mushrooms with flour for about 2 minutes.

Pour in 1.5-2 cups of hot water. Take the amount of liquid at your discretion. Thoroughly mix the contents of the pan so that there are no lumps. Simmer covered for 5-7 minutes.

Remove from heat and serve mushroom sauce hot.

On a note

• Gravy can be prepared from forest dried mushrooms. To do this, fill them with water and leave for 1.5-2 hours. Then boil the mushrooms for about 1 hour. Drain the mushroom broth into a separate bowl. Prepare sautéed onions and carrots. Mix it with mushrooms, season with salt and pepper. Fry for a few minutes. Add flour and mushroom broth. Simmer for about 15 minutes covered.
• To prepare frozen mushroom gravy, defrost the product, rinse and then let the water drain. Put in a heated pan with vegetable oil. Fry until liquid evaporates. Then add onions and carrots. Fry for a few minutes until golden brown. Then you can add spices, flour and water. Simmer approximately 10 minutes.
• To prepare gravy from fresh wild mushrooms, first sort the product. Then rinse thoroughly and clean. Boil for an hour in salted water. Let the liquid drain. Fry in vegetable oil with onions and carrots. Add flour and broth in which mushrooms were boiled. Season with salt and pepper. Simmer covered for 15-20 minutes.
• As for oyster mushrooms, you can cook this dish from them according to the same principle as from champignons. The only difference will be the frying time of the mushrooms - it will increase. In this case, it is better to add onions with carrots after the oyster mushrooms are fried.
• Fenugreek herb will help enhance the taste of mushrooms, in particular champignons. It is added to the pan during stewing, and thrown away at the end of cooking.
• Prepare the gravy at one time just before serving so that it does not lose its ideal taste. If you had to leave it, place it in a glass container with a lid. Store in the refrigerator for 1-2 days. Warm up before use.
• So that the mushroom gravy does not become covered with a film when cooling, it can be kept in a water bath for some time before serving.
• Do not add a lot of spices to mushroom dishes, so as not to interrupt the taste and aroma of mushrooms.

For me, mushrooms are a very practical, convenient and tasty product. I can buy 2 kilograms of mushrooms in the store at once, come home, process them, wash them, chop each mushroom into 4 parts, pack them in containers and freeze. When I get a chance, I defrost them and make wonderful meals out of them for my family. Such a stock of mushrooms will help out any hostess. Mushrooms cook very quickly, they do not need to be fried and stewed for a long time, so in a short time you will feed your family tasty, nutritious and satisfying. Also in stores, sets of frozen mushrooms are blown, buy them too. There you can buy a whole assortment of mushrooms: champignons, boletus, mushrooms and milk mushrooms. Frozen mushrooms are easy to make gravy, which is suitable for dinner, and for gravy, I cook any porridge, for example, or another side dish. Make my mushroom gravy from frozen mushrooms, you will see for yourself that this is the most delicious recipe!





- frozen mushrooms - 250 grams;
- carrot - 1 pc;
- bulb bulb - 1 pc;
- water - 50-70 grams;
- fat sour cream - 100 grams;
- bay leaf - 1-2 pieces;
- salt - to taste;
- pepper - to taste;
- vegetable oil for frying.

Recipe with photo step by step:

Since I have already chopped frozen mushrooms, immediately after defrosting I put them in a frying pan. I also send chopped onions to them. I pour in a little vegetable oil and evaporate the liquid that will be released from the mushrooms.




When the liquid evaporates, I pour in a little more oil and add the carrot grated through a metal grater. I cook mushrooms with vegetables. A little salt, but not much.




I add sour cream to the mushrooms, mix and slightly dilute with water to make a gravy.




I pepper, put a bay leaf, so that the gravy comes out more fragrant.






On average, I cook the gravy for 20-25 minutes, transfer the finished gravy to the gravy boat.




I serve to the table to use with any side dish. Rice, potatoes and of course spaghetti or other type of pasta will do.




Bon Appetite!
Still from frozen mushrooms you can cook delicious

Many housewives are tired of using the usual purchased (or homemade) mayonnaises, ketchups. And here such a simple, but incredibly tasty mushroom sauce will come to the rescue, which is perfect for meat, fish and any side dishes.

Below are the most popular and delicious cooking techniques for this dish.

Mushroom gravy prepared in this way is distinguished by its simplicity and special taste, because fish broth is used, which at times increases the appetite of the dish. Oriental spices can be used in the sauce, which will give it even more piquancy and unusualness.

Required:

• Fish broth - 700 - 800 ml,
• Mushrooms - 430 g,
• Flour - 2 - 4 tbsp. l.,
• Butter 82% - 70 g,
• Spices.

Mushroom sauce is created from frozen mushrooms, as well as from dried ones.

We wash the mushrooms, clean them from the stalks. You need to fry them in oil. After a golden crust appears, pour the flour into the pan. Mix until a thick mass is formed. Pour some of the hot fish broth into it. Stir thoroughly until all lumps are dissolved. The rest of the broth is then sent next. We add spices. We simmer for half an hour. Mushroom sauce is ready!

Recipe #2

You will need:

• Mushroom broth - 230 ml.
• Bulb - 1 pc.
• Mushrooms - 440 g.
• Butter 75 - 82% - 45 g.
• Flour - 15 g.
• Spices.

Best of all, if you take the noble representatives of the forest.

It is famous for its indescribable aroma.

We set the mushrooms to boil on the stove for 40 - 60 minutes. As soon as they are ready, pour the water into a small bowl, but do not pour it out! She'll come in handy.

In a hot skillet, fry the flour until brown. Add the mushroom broth to the flour, mix, breaking up the lumps. Simmer for no more than 25 - 35 minutes. Mushroom gravy is almost ready.

Fry the onion until translucent, add the mushrooms to it. We fry for about 7 - 9 minutes. Now we send the frying to the flour and broth. Salt, pepper. Leave on the stove for another 20 minutes. It is recommended to serve this mushroom sauce with fish.

Please note that bechamel sauce with mushrooms is prepared in exactly the same way, only milk is used instead of broth.

Recipe #3

Oyster mushroom sauce turns out delicious even in the simplest variation of the recipe, which does not require a large number of ingredients. For simplicity and cheapness, this dish is loved by many housewives. Another, more common name for it is “Mass Mushroom Sauce”. It is obtained for an amazing combination with any side dishes and meat.

You will need:

• Mushrooms - 230 g,
• Water - 550 ml,
• Bulb - 2 pcs.,
• Melted butter - 40 - 55 g,
• Flour - 10 - 15 g,
• Mushroom broth - 400 ml.,
• Spices.

How to cook mushroom gravy for an inexperienced hostess and not make mistakes?

Boil the mushrooms in water until ready (approximately 40 - 55 minutes). We recline in a colander, drain the broth broth.

Cut onion and mushrooms, fry in oil.

In a separate pan, we calcine the flour until brown, pour in the mushroom broth left after cooking. Stir so that no lumps form.

We send the frying to the flour, simmer for 7 - 10 minutes. We put a spoonful of oil and spices there. Let it simmer for another 7 minutes. Delicious mushroom sauce is ready for tasting!

Recipe #4

You will need:

• Mushrooms (white) - 130 g,
• Butter 82% - 40 - 50 g,
• Sour cream 15% - 150 g,
• Mushroom broth - 350 ml,
• Flour - 2 - 3 tbsp. l.

To prepare white mushroom sauce, wash the main ingredient under running water, remove the skin, stalks. Boil. Drain the broth into an enameled container, and chop the product into small pieces.

In a frying pan, fry the flour in butter. After 3 minutes, we send the broth mixture. Stir constantly, gradually bringing to a boil.

Add mushrooms, sour cream, spices to the broth and flour. Porcini mushroom sauce is ready to try!

Recipe No. 5

How to cook mushroom sauce on the festive table? After all, you want some special dish. The following recipe will help in such a difficult matter.

You will need:

• Mushrooms - 40 - 60 g,
• Sour cream - 30 - 50 g,
• Lemon juice - 10 g
• Butter 82% - 35 - 40 g,
• Sugar syrup - 55 g,
• Mushroom broth - 350 ml,
• Seasonings.

What is the step-by-step algorithm for making mushroom sauce with sour cream?

Mushrooms are thoroughly cleaned and washed. Boil in lightly salted water. Drain the liquid (but leave it), cool the mushrooms, cut into pieces.

In a frying pan, fry the flour in oil, pour in half the broth. Bring to a boil, add sour cream, sugar syrup, lemon juice to a thick mushroom sauce.

Leave on the stove for 10 minutes. Mushroom sauce is almost ready, it remains only to salt and pepper to taste.

Recipe No. 6

This mushroom sauce with sour cream is incredibly tasty and is ideal for roasted or fried poultry.

You will need:

• Mushrooms (preferably fresh) - 150 - 250 g,
• Turnip - 1 pc.,
• Carrot - 1 pc.,
• Onion - 1 pc.,
• Butter 75 - 82% - 40 g,
• Flour - 15 - 20 g,
• Sour cream 15 - 20% - 50 - 150 g,
• fresh greens,
• Mushroom broth - 250 ml.

The preparation of sour cream mushroom sauce begins with the preparatory stage.

We clean the mushrooms, put them on the stove to boil until tender. After the broth is drained, and the product is cut.

Carrots, onions, turnips are peeled, washed. Grind on a medium grater or chop. Fry the vegetable mixture for mushroom sauce in a hot frying pan.

We send half of the broth to the fire, leave to boil. In the second part, add flour and stir until it is completely dissolved. Now we combine it with boiling broth on the stove. Sour cream sauce is almost ready.

After thickening the broth, we send fried vegetables, boiled mushrooms to it. Cover with a lid and wait 5 minutes. Next - sour cream and spices with fresh herbs. Cook mushroom sauce with sour cream for another 7 minutes, in no case allowing it to boil.

Recipe No. 7

Spanish mushroom sauce has an incredibly easy recipe that doesn't require a lot of ingredients, but you need to buy white wine in advance.

You will need:

• Mushrooms - 140 g,
• White wine - 30 - 50 ml,
• Butter 82% - 45 g,
• Broth on meat - 15 ml,
• Red sauce - 220 ml.

Melt the butter in a frying pan. We send chopped mushrooms into it, fry until golden brown (5 minutes). Add white wine to mushrooms. Simmer until half of the added liquid has evaporated. Now in the pan, where the sauce with mushrooms is stewed, pour the broth, as well as the sauce.

Leave on fire for 15 minutes. The dish is now ready to be served. Please note: with finely chopped mushrooms, the sauce will look more noble, especially with fish cakes.

Recipe No. 8

Mushroom sauce for tomato meat is prepared in just half an hour and goes perfectly with beef and pork.

You will need:

• Tomato sauce (or paste) - 1 l,
• Mushrooms - 140 g,
• Onion - 1 pc.,
• Sunflower oil - 25 - 35 ml.

The onion was peeled and finely chopped. Fry in oil until translucent or golden brown. Add sliced ​​mushrooms to it and fry for another 5 minutes. We send the mass to the tomato sauce. Cook for 5 minutes, stirring. Salt, pepper, add chopped garlic to the mushroom sauce.

Recipe No. 9

If there are leftovers of sausages or ham at home, then you can make mushroom sauce, the recipe for which, despite the large number of products, is also simple.

You will need:

• Meat juice - 500 ml,
• Mushroom broth - 100 ml,
• Ham or smoked sausage - 45 g,
• Onions, carrots, celery - 1 pc.,
• White wine - 140 ml,
• Spices.

Before you start mastering the recipe for a delicious chicken sauce with mushrooms, you should make meat juice. Initially, it is obtained by frying meat or poultry. It needs to be thickened (using starch - 8 g per 500 ml of juice - which is mixed with part of the chilled meat broth, and then this mixture is poured into boiling meat juice). Salt and pepper if desired. Some housewives like to leave pieces of meat, for example, chicken, in the broth (juice). In this case, the result is gravy with chicken and mushrooms.

Wash onions, carrots and celery, peel and chop into small pieces. We cut the ham in the same way. Pour the vegetable mixture into the pan and pour in the white wine. Stirring occasionally, bring to a boil. Add spices and pre-prepared meat juice, mushroom broth. We send ham to onions and carrots. If desired, add chopped mushrooms. The sauce continues to be cooked by lowering the heat, then the gravy is rubbed through a sieve or crushed in a blender.

Conclusion

Mushroom sauce (and especially chicken gravy) is an extremely easy-to-make addition that any housewife can easily master. The unique taste will not leave anyone indifferent and will pleasantly set off any side dish, meat, fish or poultry. You only need to slightly modify the recipe to get your own unique dish. Mushroom sauce is quite capable of becoming the central composition of both a festive and everyday table.

Fragrant and very appetizing mushroom gravy can act as an independent dish, a component of baking fillings or served with a variety of side dishes. In addition, such a versatile dish is healthy and low in calories.

Delicious champignon dip

In the vegetable department of the supermarket there is always a package of champignon mushrooms, having bought it, you can easily prepare a very fragrant gravy for any side dish.

To complete the recipe you will need:

• 400 g of champignons;
• head of white onion;
• carrot;
• parsnip;
• 600 ml of water;
• 50 g flour;
• 50 ml sour cream;
• a little sunflower oil, greens;
• salt and seasonings.

Cooking method:

1. Carrots and parsnips are cut into cubes.
2. The pan is filled with water with a volume of 300 ml, where, after boiling, salt, root crops and parsnips are sent.
3. The onion is crushed and placed in a frying pan.
4. After the onion has become soft, pieces of mushrooms are laid out in the pan.
5. When the liquid from the mushrooms evaporates, the fried and salted mixture is sent to the broth.
6. Flour, sour cream, spices and chopped greens are diluted in the remaining water, after which everything is whipped and poured into a boiling broth with mushrooms.
7. 3 minutes after boiling, the gravy is ready. https://www.youtube.com/watch?v=_z4PmwjMslw

From frozen mushrooms

To give the taste of mushroom sauce richness and piquancy, it is recommended to use:

• ½ kg of mushrooms;
• 2 packs of processed cheese;
• 200 ml sour cream;
• carrot;
• bulb;
• ½ cup sunflower oil;
• 2 garlic cloves;
• salt and pepper.

In preparation:

1. The onion is chopped, and the carrots and curds are rubbed on a grater.
2. The garlic is crushing.
3. Cheese mass and garlic gruel are mixed.
4. Onions and carrots are fried in a pan, to which, after acquiring golden onion slices, pre-thawed and chopped mushrooms are sent.
5. When the moisture from the mushrooms evaporates, the contents of the pan are seasoned with cheese-garlic mixture and sour cream.
6. The gravy is salted, peppered and stewed for 10 minutes.

With sour cream sauce

Mushroom gravy with sour cream sauce is an excellent dish for dieters, which does not contain meat ingredients, but has a bright taste.

For cooking you need:

• 300 g mushrooms;
• 2 eggs;
• 100 ml mushroom broth;
• 20 g flour;
• a piece of butter;
• 3 ml lemon juice;
• salt and spices.

Stages of creation:

1. Mushrooms are cut into several pieces, which are fried until golden brown in butter.
2. Flour is fried in a dry frying pan to a caramel color, after which it is gradually poured with mushroom var with constant stirring, which eliminates the possibility of lumps.
3. Mushrooms are poured with flour broth and stewed for 2 - 3 minutes.
4. The yolks are separated from the proteins and mixed with sour cream and lemon juice using a blender.
5. The contents of the pan are poured with sauce and warmed up for 5 minutes.

How to make gravy from dried mushrooms

Dried mushroom gravy is always out of season. And if wild mushrooms are dried, then the aroma of such a dish will be truly delicious.

A thick and fragrant sauce can be prepared from:

• 100 g dried mushrooms;
• 2 bulbs;
• 15 g flour;
• a piece of butter;
• 50 ml sour cream;
• salt and pepper.

In progress:

1. Dried mushrooms are laid out in a bowl, where they are filled with water and soaked for about 3 hours.
2. The soaked products are transferred to a saucepan, ½ liter of water is poured and boiled for 25 minutes, after which they are removed from the broth.
3. The cooled gifts of the forest are cut into cubes.
4. The onion is chopped and fried with salt and spices until golden brown in butter.
5. Mushrooms are sent to it, and after 5 minutes flour is poured.
6. After 2 minutes, the base of the gravy is poured with broth with sour cream diluted in it.
7. The gravy is stewed after boiling for 5 minutes.

Step by step pasta recipe

Versatile mushroom and sour cream gravy is the perfect complement to pasta side dishes.

To bring the recipe to life, you should have at hand:

• 100 g mushrooms;
• bulb;
• 15 g flour;
• 250 ml sour cream;
• sunflower oil;
• salt and spices.

Gravy is prepared according to the following scheme:

1. From the washed and dried mushrooms, small slices are prepared, which are browned in a pan.
2. The onion is cut into small pieces, which are sent to the mushrooms when they release the liquid.
3. After the onion has acquired transparency, salt, spices and flour are poured into the pan.
4. After 2 minutes, the mushroom mass is poured with sour cream and continues to stew for 5 minutes under the lid. https://www.youtube.com/watch?v=Tl9a5VtE23Q&t=47s

Unusual "Bechamel" with mushrooms

Fans of gourmet French cuisine will appreciate this recipe, for the execution of which you need:

• 300 g of champignons;
• a piece of butter;
• bulb;
• 70 g flour;
• 500 - 600 ml of milk;
• salt, spices and herbs.

Step by step cooking instructions:

1. Mushrooms are well washed, cut into strips and laid out in a pan with butter, where they are fried until tender.
2. The onion is chopped and 5 minutes before the mushrooms are ready, it is added to them.
3. The onion-mushroom mass is salted and peppered.
4. Flour is poured, then everything is thoroughly mixed so that lumps do not form.
5. After kneading, the contents of the pan are poured with milk.
6. Chopped dill is also added to the sauce if desired.
7. The gravy is stewed to the consistency necessary for the cook for about 15 - 25 minutes. https://www.youtube.com/watch?v=4I1K67hED08

Creamy flavor

Cream gives the gravy tenderness and nutrition.

An excellent version of mushroom sauce is prepared from:

• 150 g fresh mushrooms;
• 200 ml cream;
• a piece of butter;
• bulbs;
• 20 g of cheese;
• heads of garlic;
• 15 ml lemon juice;
• a small amount of salt, spices and nutmeg.

To prepare gravy, follow these simple steps:

1. Mushrooms are washed, rubbed and cut into slices.
2. The garlic is crushed with a knife.
3. The onion is chopped and sautéed in butter until transparent, after which mushroom plates are added to it.
4. As soon as the contents of the pan are browned, the onion-mushroom mass is poured with cream.
5. After boiling, the sauce is salted, crushed with nutmeg and Italian herbs, which give the composition a rich aroma.
6. Stew the gravy over low heat for about 15 - 20 minutes until thickened.
7. In the finale, cheese is rubbed, with which the sauce is generously crushed.
8. The gravy is quickly mixed and immediately removed from the stove until the cheese has had time to completely disperse.https://www.youtube.com/watch?v=yz3DfSCEtRY

Lean mushroom gravy

This is an interesting version of the gravy, for the preparation of which it is enough to have:

• 350 g mushrooms;
• 2 garlic cloves;
• 20 g of potato starch;
• 20 ml sunflower oil;
• carrot;
• bulb;
• salt and spices.

The preparation method consists in performing the following steps:

1. Mushrooms are divided into parts, which are boiled for 5 minutes, and then removed from boiling water.
2. Starch is diluted in 150 ml of broth after it has cooled.
3. Onions and carrots are chopped and then sautéed until tender.
4. 5 minutes before the end of frying vegetables, mushrooms are laid out in the pan.
5. The gravy is salted, seasoned, seasoned with garlic gruel and poured with broth.
6. After 5 minutes of simmering, the gravy is ready.https://www.youtube.com/watch?v=DVtM2PR5m70

Mushroom sauce is a great addition to a variety of dishes. A deliciously tasty composition that allows you to diversify the menu, gives traditional dishes a rich taste and unsurpassed aroma.