How to make mushroom sauce from fresh mushrooms. Fragrant spicy mushroom sauce can transform any dish beyond recognition

Calories: Not specified
Cooking time: Not indicated

A great option for lunch or dinner is mushroom sauce made from frozen mushrooms. This is the most delicious recipe, we assure you.
Mushrooms can be bought fresh all year round, and it would seem - why cook gravy from freezing? But after all, often after preparing the filling for, pies or soup, several mushrooms remain - so you can freeze them. And when you want to prepare a sauce or gravy for a side dish, you don’t have to run to the store - everything is already at hand. Well, if you have stocked up on frozen forest mushrooms since autumn, then diversifying the daily menu is even easier. Frozen mushrooms are suitable for cooking various dishes and will help you out at any time.
Mushroom gravy from frozen mushrooms is prepared very quickly, simply, you can make it in different ways. The basic recipe consists of mushrooms, sour cream or cream, and the gravy is thickened with flour. To make the taste brighter, “richer”, vegetables are added to the mushrooms: onions, carrots, sweet peppers, celery. Instead of sour cream or cream, you can make gravy with the addition of tomato sauce or mix sour cream and tomato. In any case, mushroom sauce will make even the simplest side dish very tasty!

Ingredients:

- frozen champignons - 150-200g;
- carrots - 1 small;
- onions - 2-3 pcs;
- thick sour cream 15-20% - 200 ml;
- vegetable oil - 2-3 tbsp. l;
- salt - to taste;
- wheat flour - 1 tbsp. l. with a slide;
- black pepper, red or other spices - to taste;
- water or mushroom, vegetable broth - 1-1.5 cups.

How to cook with a photo step by step

Cut the onion into small cubes. Carrots can be cut as you like - into segments, straws, cubes or grated. Just keep in mind that if you grate the carrot, it will absorb more oil during frying, the gravy will turn out to be more nutritious.

While the vegetables are roasting, prepare the base for the gravy. Mix thick sour cream, sifted wheat flour and paprika (or other spices).

Without adding liquid, grind with a spoon until a homogeneous viscous mass without lumps.

Gradually add cold water, not boiling water and not warm. If you pour boiling water, then hot water will “brew” the flour, the gravy will turn out with lumps of dough and will not thicken.

Add frozen mushrooms to the fried vegetables without defrosting them. Stir, increase heat and lightly fry.

After the mushrooms have thawed and the mushroom juice has evaporated, add salt and ground pepper. All to taste. You can flavor the gravy with herbs de Provence or dried dill.

Pour in the diluted mixture of sour cream, flour and spices. While stirring, heat the gravy, let it boil. If the gravy thickens quickly when heated, add more water or dilute with cream. We try on salt, spices.

Cook on low heat without covering with a lid for 5-7 minutes. Gradually, the gravy from frozen mushrooms will thicken, the color will become darker, the aroma of mushrooms and spices will appear.

Turn off the fire, cover and leave to brew for a while. The garnish must be prepared in advance or at the same time as the gravy. Lay a portion of the side dish on a plate (

Many chefs call mushroom sauce the king of liquid seasonings. Its amazing aroma is incomparable to anything else. The sauce is universal, that is, suitable for any dishes, but most often it is served with meat. Mushroom sauce, which has a delicate creamy texture, is best combined with beef and chicken, mushroom sauce with garlic and other spices, giving it piquant notes, is more suitable for pork.

Features of the preparation of mushroom sauce

Starting to prepare mushroom sauce, it does not hurt to get acquainted with the recommendations of experienced chefs.

• Most often, the sauce is made from champignons, as they are available fresh all year round and are relatively inexpensive. However, from wild mushrooms, especially porcini, the sauce will turn out much tastier and more aromatic. If you do not have the opportunity to purchase fresh porcini mushrooms, you can use dried ones, after soaking them in water.
• Dried mushrooms can be ground in a coffee grinder to a powder and added in small portions to mushroom sauces made from farmed mushrooms when they are cooked to give them a brighter flavor. At the same time, do not forget that dried mushroom powder also needs heat treatment.
• How much to chop the mushrooms and at what stage to do it depends on the recipe. Pay attention to the recommendations that accompany a particular recipe.
• You can thicken the sauce with starch and flour, but not all recipes call for a thick mushroom sauce.
• Do not use seasonings with a strong smell for the mushroom sauce, so that they do not interrupt the aroma of the mushrooms. It is better to add a moderate amount of fresh herbs, which will emphasize it.
• Roasted onions help enhance the mushroom flavor. Therefore, this ingredient is most often included in mushroom sauces, especially if they are planned to be served with meat.

Basic mushroom sauce

Ingredients:

• fresh mushrooms - 0.3 kg (or 100 g dried);
• water - 2.5 l;
• onions - 0.2 kg;
• wheat flour - 35 g;
• butter or margarine - 50 g;
• sour cream - 60 ml;
• salt, spices - to taste.

Cooking method:

1. Wash mushrooms and pat dry. If you use dried ones, they must first be soaked in water so that they return to their shape and volume.
2. Fill the mushrooms with water. Put the peeled and halved onion into the pan.
3. Put on fire, bring to a boil and simmer for 2 hours. Half an hour before readiness, salt and add spices to your liking.
4. Strain the finished broth. Finely chop the mushrooms or pass through a meat grinder.
5. Finely chop the remaining onion and fry until soft in butter.
6. Add mushrooms, fry them with onions for 5 minutes.
7. Add sour cream, simmer for 2-3 minutes.
8. In a dry frying pan, calcine the flour, brew it with 0.5 liters of mushroom broth. When introducing the broth, be sure to beat it with a whisk so that there are no lumps.
9. Pour the mushrooms and onions with the broth, mix and cook over low heat for 5 minutes.

This mushroom sauce can be served with meat dishes as a gravy or used as a base for other sauces. In particular, it can be mixed with herbs, grated cheese, pepper paste, tomato puree, garlic, each time adding new notes to the taste of the sauce.

Creamy mushroom sauce for chicken and lean meat

Ingredients:

• onions - 0.3 kg;
• butter - 100 g;
• champignons - 0.3 kg;
• flour - 30 g;
• sour cream - 100 ml;
• cream - 0.3 l;
• salt, pepper - to taste.

Cooking method:

1. Peel and cut the onion into small pieces.
2. Cut the washed and dried champignons into medium-sized cubes.
3. Fry mushrooms and onions in a large amount of butter for 20 minutes, transfer to a blender bowl.
4. In a separate pan, fry the flour until creamy.
5. Mix it with mushrooms and onions.
6. Add salt, pepper, sour cream and 150 ml of cream. Whisk everything together to obtain a homogeneous mass.
7. Place in saucepan with remaining cream. Put on a slow fire and bring to a boil.

If you want to get a thicker sauce, the amount of cream in the recipe can be reduced by one and a half times.

Spicy mushroom sauce for meat

Ingredients:

• white mushrooms - 100 g;
• shallots - 20 g;
• garlic - 2 cloves;
• cognac - 10 ml;
• fresh parsley - 10 g;
• fat cream - 60 ml;
• salt, pepper - to taste.

Cooking method:

1. Peel the porcini mushrooms, wash and dry. Cut into as small pieces as you can - the recipe does not require subsequent grinding of the ingredients with a blender.
2. Cut a piece of onion to the desired size and cut it into small pieces.
3. Finely chop the garlic.
4. Chop up the greens.
5. Preheat a frying pan with a good non-stick coating. Put mushrooms, onion and garlic on it. Fry them without oil for 2-3 minutes.
6. Pour in brandy and wait until it evaporates.
7. Add salt and pepper, pour mushrooms with cream, mix.
8. Once the cream boils, add the parsley and cook the sauce for 2-3 minutes.
9. This savory-flavored sauce will perfectly set off the taste of any meat dish, it goes especially well with pork and poultry.
10. Mushroom sauce for meat is perfect, no matter what recipe it is prepared. It can not only be served with meat dishes separately, watering them, but also used for cooking meat dishes.
11. For example, meat can be stewed in mushroom sauce or baked in it.
12. Most often, mushroom sauce is served hot, but it will remain delicious cold. This seasoning has only one drawback - it cannot be stored for a long time.

Mushroom steak sauce

Ingredients:

• 200 g champignons
• 1 medium onion (or shallot)
• 1 garlic clove
• 200 ml heavy cream or sour cream
• 1/2 cup dry white wine
• 30 g butter
• A pinch of nutmeg
• Salt, pepper to taste

Cooking method:

1. Finely chop the onion, garlic and mushrooms.
2. Fry the onion in butter until translucent.
3. Then add the mushrooms and sauté until they are lightly browned.
4. Pour the white wine into the pan and bring to a boil until the alcohol has evaporated.
5. Add cream, a little salt and freshly ground pepper and cook for 5-8 minutes, stirring occasionally.
6. Once the sauce thickens, add minced garlic, a pinch of nutmeg and cook for another minute.
7. Remove from heat and serve with your favorite steak.

Bechamel with mushrooms

The classic bechamel sauce based on flour and milk will sparkle with new colors if you add mushrooms to it. In summer, fresh forest, in winter - dried or ground into powder, and all year round - champignons and oyster mushrooms. Bechamel with mushrooms can be used as a substitute for mayonnaise in hot dishes. More precisely, this mayonnaise began to be used for other purposes, replacing bechamel with it.

Ingredients:

• 50 g butter,
• 400 g fresh mushrooms or 100 g dried,
• 1 onion
• 1 clove of garlic
• 3 tbsp flour,
• 2 glasses of milk
• 0.5 tsp salt,
• pepper to taste
• grated hard cheese to taste

Cooking:

1. Fry fresh mushrooms in butter until the juice evaporates. Soak dried mushrooms for several hours in advance and then squeeze and fry.
2. Add chopped onion and garlic to the fried mushrooms, cook until softened. Pour in the flour, mix so that it evenly covers the mushrooms.
3. Pour warm milk in small portions, stirring constantly. Add salt and pepper and cook until thickened.
4. If desired, add grated cheese to the prepared hot sauce and mix thoroughly until the cheese is completely melted. Serve hot or use for baking and garnishing hot dishes.

Homemade mushroom sauce

In order for the mushrooms in sour cream sauce to turn out really tasty and the recipe to be proudly shared with friends, you need to take a responsible approach to the choice of ingredients.

Ingredients:

• Mushrooms 300 g
• Onion 1 pc.
• Butter 50 g
• Flour 2 tsp
• Cream 10% 500 ml
• Salt 0.5 tsp
• Pepper to taste
• Garlic 2-3 cloves

Cooking method:

1. We clean the onion and garlic, rinse under running water. Did you know? To make it easier to peel onions and garlic from dry husks, soak them first in warm water for 10 minutes - the husks will soften a little and it will be easier to leave. Wash 300 grams of mushrooms and dry them with a paper towel (if suddenly you didn’t have paper towels, ordinary cotton towels will do). Then finely chop.
2. The smaller the better - this will help make our mushroom sauce according to our recipe more tender. Cooking Put the pan on medium heat and let it warm up. Meanwhile, finely chop one onion. Put 50 g of butter in a frying pan and melt it.
3. If suddenly you don’t have butter, you can replace it with two tablespoons of refined vegetable oil. Pour the chopped onion into the heated oil and fry until golden brown, stirring occasionally.
4. We spread the mushrooms in the pan, add half a teaspoon of salt and pepper to taste, mix everything together. The salt will help the mushrooms release the juice. While stirring, wait until the excess moisture evaporates. Sprinkle two teaspoons of flour directly on the mushrooms. The flour will act as a natural thickener.
5. We mix everything well. Mushrooms will then begin to stick together. Without delay, pour 500 ml of 10% cream or sour cream into the pan. Stir constantly and wait until the sauce begins to thicken and boil. Check it for salt and pepper.
6. If necessary, add. At the very end, add finely chopped garlic. If you have a garlic press, you can use it.

Mushroom sauce for potato dishes

Ingredients:

• Fresh mushrooms - 400 grams
• Onion - 50 grams
• Flour - 30 grams
• Sour cream - 125 grams
• Salt - 1 teaspoon without top
• Ground black pepper - 0.5 teaspoon
• Dill greens, chopped - 1 tablespoon

Cooking method:

1. Finely chop 400 grams of fresh mushrooms, put in a saucepan. Cut 50 grams of shallots or onions into small cubes and add to the mushrooms.
2. Pour 250 milliliters of water into a saucepan, put on fire, cover with a lid, bring to a boil and cook over low heat until the mushrooms are ready, about 25 minutes.
3. In the finished mushrooms, without removing from the heat, add 30 grams of flour, mix thoroughly. Add one teaspoon without the top of salt and half a teaspoon of black ground pepper
4. Add 125 grams of sour cream to the sauce - mix, add one tablespoon of chopped dill and mix again. Turn off the heat, cover with a lid, set aside and keep hot.

Dried mushroom sauce

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 a lean menu - we replace butter with vegetable oil. Properly cooked mushrooms are easier to digest, so we strictly follow the recipe.
2. Rinse dry mushrooms, pour cold water (1-2 cups) 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

Cooking Ingredients:

• 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. Meanwhile, in a separate pan, fry finely chopped onions 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).

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 g.

Cooking method:

1. Rinse dry mushrooms several times, and then fill with 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. To prepare this sauce, any forest mushrooms are suitable;
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 to the thickened sauce. Wait 2-3 minutes and remove the saucepan from the heat.

Mushroom sauce with porcini mushrooms

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 into 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 paste, you can canned or fresh peeled tomatoes.
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.

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.

Mushroom sauce with sour cream

Ingredients:

• half an onion
• 400-500 grams of champignons -
• 300-400 grams of sour cream
• two eggs-
• flour (two tablespoons)
• black pepper (half a teaspoon)
• salt (one teaspoon).

Cooking method:

1. Finely chop the onion and fry until soft.
2. Wash mushrooms and cut.
3. The legs should be cut into rings, and the hats into slices.
4. Add them to the pan, raise the heat to the highest level and fry, stirring, until all the liquid has evaporated and a golden crust is obtained.
5. It takes five to seven minutes to fry.
6. Pour in a little flour, mixing all the contents.
7. Beat the sour cream with the egg, salt and pepper, and pour this mixture into the mushrooms.
8. Stir this sauce until it warms up.
9. After that, reduce the heat to a minimum level and leave to simmer for five minutes.
10. When serving, you can add parsley.
11. Mushroom sauce with sour cream is ready and ready to serve
12. Please your family, friends and loved ones with such an unusual and, at the same time, very tasty dish, like mushroom sour cream sauce.
13. Serve it with a side dish of your choice and your family's choice, and the whole family will love this dish.

Mushroom sauce with tomatoes

Mushroom sauce with tomatoes and olives is ideal for meat, fish or a side dish. Since the sauce is lean, it can be prepared by people who follow a vegetarian diet. The sauce has a pleasant taste, however, the taste of olives, as a brighter one, dominates in it, so they need to be added quite a bit. If desired, the sauce can be made thicker or thinner so that it flows.

Ingredients:

• 1 tomato
• 1 onion
• 6-7 champignons,
• 10 g butter,
• 6-7 olives,
• 3 art. l. soy sauce,
• 1 green onion.

Cooking method:

1. Wash the tomato and chop finely. Remove the husk from the onion and also finely chop. By the way, instead of a fresh tomato, you can use ready-made grated tomatoes, whole peeled tomatoes, tomato juice or tomato paste (previously slightly diluted with water)
2. Wash the mushrooms thoroughly, scrape the cap and legs, finely chop. You can use royal mushrooms. However, although they have a more pronounced mushroom flavor, they are denser and the sauce will not turn out so tender. Read more:
3. To make the sauce have a delicate, creamy flavor, it is best to fry vegetables with mushrooms in melted butter. Make a low heat and transfer the tomato, onion and mushrooms to the pan. Pass over low heat for 5-7 minutes, stirring.
4. Add classic soy sauce to the pan. There is no need to add salt to the sauce, as the sauce itself is salty. Cut the olives into halves and also send to the pan. Stir and simmer for another 5-7 minutes.
5. When the mushrooms and onions are soft, transfer all the ingredients to a large cup or glass, grind with a blender until smooth.
6. Wash green onions and finely chop. Transfer the sauce to a gravy boat, sprinkle with green onions before serving. You can serve the sauce as it is, or pour it over a finished dish, such as a steak or chop.

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 mushroom sauce from champignons is one of the simplest sauces, and even made from quite affordable products. It goes well with almost any dish.

Mushroom champignon sauce with cream

Mushroom sauce with cream is an unusual taste, creamy texture and tenderness.

For cooking you will need:

• about 300 milliliters of heavy cream;
• a spoonful of flour;
• 50 grams of butter;
• any seasonings as desired;
• one bulb;
• 200 grams of champignons.

Cooking process:

1. Mushrooms and onions need to be very finely chopped, and the smaller the pieces, the better, but you do not need to use a blender or a food processor.
2. Fry the onion in a hot pan until golden brown, combine with mushrooms and wait until everything comes to readiness. The resulting liquid should be completely boiled away.
3. Put the butter in another container, heat it, mix it with flour and fry for just a minute, then pour in the cream and bring to a boil, not forgetting to stir. The mixture should be completely homogeneous.
4. We continue to cook for another two minutes and pour in the sauce for mushrooms with onions. Add seasonings to your taste and simmer over low heat for about 15 minutes, so that the contents thicken. Serve the sauce only after it has cooled.

with mayonnaise

Another version of the sauce with mushrooms. An excellent solution in case there was no cream on hand.

Required products:

• a spoonful of flour;
• spices to your taste;
• about 150 grams of champignons;
• 30 grams of mayonnaise.

Cooking process:

1. Finely chop the mushrooms and onions, put them in a pan and fry until a beautiful ruddy color appears.
2. Then we spread mayonnaise, flour to them, season with the selected spices, mix and leave to cook over low heat for five minutes.

With sour cream

Mushroom sauce with sour cream is much healthier than with mayonnaise.

And if you take a product that is not too fatty, then the dish will turn out to be completely non-caloric.

Required products:

• a small jar of sour cream;
• seasonings as desired;
• one bulb;
• about 200 grams of champignons.

Cooking process:

1. Unlike other recipes, in this one you will have to stew the vegetables so that the liquid released does not evaporate.
2. Grind the onion and mushrooms, send to a frying pan with a low level of heat, cover with a lid and hold for about 15 minutes. If necessary, pour a little water into the pan so that its contents do not burn.
3. Pour in the sour cream and continue to cook for another 7 minutes. Add selected spices.
4. Remove from heat, wait for the mass to cool, and bring it to a puree state using a blender or combine.

Creamy Garlic Mushroom Sauce

Creamy mushroom sauce can be made more savory in taste. Just add some garlic to it.

Required products:

• two tablespoons of flour;
• 200 grams of champignons;
• seasonings to your taste;
• fat cream packaging;
• about 40 grams of butter;
• two cloves of garlic.

Cooking process:

1. In a hot frying pan, melt the butter to a liquid state, put garlic chopped into small pieces to it, hold it for a while, but do not fry.
2. Pour flour into this mixture and stir until everything thickens. Pour in the cream, wait for the sauce to boil, put in the seasonings and turn off the heat.
3. In another pan, fry the chopped mushrooms - all the liquid should evaporate from them. Pour in the prepared sauce and simmer for another five minutes until fully cooked.

From frozen mushrooms

This sauce is prepared simply, but it turns out no worse than from a fresh product.

Required Ingredients:

• one bulb;
• a spoonful of butter;
• seasonings to taste;
• 300 grams of frozen champignons.

Cooking process:

1. Chop the onion into small pieces and fry in a hot pan until golden brown.
2. We also add mushrooms here, which do not need to be defrosted in advance. Cover with a lid and simmer for about three minutes.
3. Then we open, increase the heat and cook for another 5 minutes so that almost all the liquid has evaporated, and the color of the mushrooms has become darker.
4. Turn off the stove, add the butter and use a blender to make a puree from the mass.

If the sauce is too thick, you can pour in a little water and use the blender again.

Creamy Mushroom Spaghetti Mushroom Sauce

Spaghetti with mushroom sauce is one of the best combinations. The dish turns out tender and insanely tasty.

Required products:

• one bulb;
• jar of cream;
• 300 grams of champignons;
• seasonings and herbs as desired.

Cooking process:

1. Cut the onion into small cubes and bring to a ruddy color in a hot pan.
2. We spread the pre-sliced ​​champignons to it, fry everything together for about 10 minutes so that all the liquid has evaporated.
3. Season the vegetables with selected spices to your liking and pour in the cream. We wait until the contents boil, and remove from the stove.
4. Pour spaghetti with this sauce.

On top, if desired, you can also add fresh herbs.

Sauce recipe for meat dishes

Mushroom sauce goes well with just about anything. It can be used with pasta, rice, boiled potatoes, fish... And this cooking option is the perfect accompaniment to meat.

Required products:

• three tablespoons of lemon juice;
• about 30 grams of butter;
• 300 milliliters of broth;
• 200 grams of mushrooms;
• spices to taste;
• three tablespoons of flour.

Cooking process:

1. First, wash the mushrooms well and cut them into small pieces. You can even grind them with a grater.
2. We send oil to the pan and heat it. Then we fall asleep champignons and begin to simmer them over low heat so that they decrease in size and give up all the excess liquid. This will take about 10 minutes. See that they don't get fried.
3. Pour in the indicated amount of lemon juice, add flour. Mix everything thoroughly and season with any spices to your liking.
4. It remains to pour the broth into the sauce and bring everything to readiness by simmering over low heat for about 10 minutes.

By right it is considered the most universal. After all, this product is ideally combined with both creamy and tomato base. It should also be said that self-made mushroom sauce from frozen mushrooms complements meat and vegetable dishes, as well as various side dishes.

Today we will tell you how to make such a dinner in different ways. Using the presented recipes, you will be able to cook very satisfying and fragrant dishes for your family, which no one is able to refuse.

Mushroom gravy from frozen mushrooms: a step-by-step recipe

Experienced chefs know how to make a tasty and fragrant dish from simple frozen mushrooms. In order for you to master this information, we decided to present it to you right now.

So, we need:

• bulbs are not very large onions - 2 pcs.;
• tomato sauce or pasta - 2 large spoons;
• filtered drinking water - a couple of glasses;
• light wheat flour - a small spoon.

Component processing

Mushroom gravy from frozen mushrooms is no different from that made using fresh products. That is why we decided to use pre-frozen ingredients. They must be removed from the freezer and refrigerate until they are slightly thawed. Next, the mushrooms should be cut into plates. It is also required to separately chop onion bulbs into not very large cubes.

Cooking on the stove

To make mushroom gravy from frozen mushrooms as tasty and aromatic as possible, all ingredients should be fried beforehand. To do this, it is necessary to heat up in a saucepan and then put the main product to it. If the mushrooms have not completely melted, then first all the moisture should be evaporated from them, and only then vegetable fat should be added.

After partial frying, onions are required to be added to the main product. Cook both components preferably until lightly browned. At the end, the mushrooms should be flavored with spices. Also in the saucepan you need to add tomato paste and a glass of drinking water. It is recommended to stew products in this composition for ¼ hours.

When the mushrooms are fully cooked, they should again be poured with drinking water, previously mixed with toasted wheat flour. This will make your gravy thicker and more delicious.

How to properly serve a dish to the table?

As you can see, it is not difficult to make mushroom gravy with tomato paste. After its preparation, you need to put some side dish on a plate, and then completely fill it with a pre-made sauce and sprinkle with fresh herbs.

Mushroom sauce from frozen mushrooms with sour cream in a slow cooker

As mentioned above, mushroom gravy can be prepared using various ingredients. We talked about how tomato goulash is made above. If you want to cook a creamy dish, then you will need:

• carrots and onions are not very large - 1 pc.;
• any frozen mushrooms - about 500 g;
• refined oil - about 50 ml;
• table salt and crushed pepper - use at discretion;
• fat sour cream - 3 large spoons;
• filtered drinking water - 1 glass;
• cream 40% - 110 ml.

Preparation of ingredients

Mushroom gravy from frozen mushrooms with sour cream is very tasty and high-calorie. Before cooking it, it is necessary to remove the main ingredient from the refrigerator and partially defrost it. Next, the mushrooms should be chopped. As for carrots and onions, they need to be peeled and chopped. The first ingredient - on a grater, and the second - with a sharp knife.

Cooking mushroom sauce in a slow cooker

Everyone knows how to make mushroom sauce on the stove. However, not everyone knows how to cook such a dish using a slow cooker. To do this, put the mushrooms in the bowl and turn on the baking program. After all the moisture has evaporated, refined oil should be added to the product, as well as grated carrots and chopped onions. It is recommended to fry the ingredients in the same mode for 20-22 minutes. During this time, they should be well browned.

Having carried out the described actions, spices, as well as sour cream, drinking water and cream should be laid out to the mushrooms and onions. In this composition, the ingredients must be stewed in the same mode for 10 minutes.

Properly presented to the dining table

Now you know how frozen mushroom sauce is prepared. After the dish is ready, it must be distributed on plates along with a side dish, sprinkled with fresh herbs and immediately presented to guests. Enjoy your meal!

Making lean sauce from frozen mushrooms

Mushroom gravy from frozen mushrooms (lean) turns out to be just as tasty and aromatic as a high-calorie dish with sour cream. But from such a dinner you will never get better.

So, we need:

• onion is not very large onion - 1 pc.;
• any frozen mushrooms - about 500 g;
• fresh garlic - 2 cloves;
• table salt and crushed pepper - use at discretion;
• vegetable broth - 2 cups;
• dried rosemary, sage and thyme - a pinch each;
• soy sauce - a large spoon;
• soy milk - ½ cup;
• light wheat flour - a small spoon.

Cooking method

The principle of preparing such a dish is similar to that presented above. First you need to defrost the mushrooms, chop them and put them in a saucepan along with onions. After waiting for all the moisture to evaporate, add spices and dried herbs to the products. After 25 minutes, you need to pour in soy sauce to the mushrooms and in which wheat flour should first be dissolved. After waiting for the ingredients to boil, they must be simmered over low heat for about 5 minutes. Next, you need to add the grated cloves of garlic to the gravy and mix everything well.

After removing the pan from the heat, its contents must be kept under the lid for ¼ hour. During this time, the gravy will absorb the flavors of the garlic and become more delicious.

It is recommended to serve the finished dish to the dinner table along with some side dish (for example, pasta, buckwheat porridge, spaghetti, mashed potatoes, etc.), fresh herbs and a slice of bread.