Creamy mushroom sauce made from dried mushrooms. Delicious sauces made from dried mushrooms and mushroom powder

Fragrant mushroom sauce goes well with potatoes, pasta, rice, buckwheat and other side dishes, favorably emphasizes the taste of meat dishes. Having learned how to cook mushroom sauce from dried mushrooms, which are well stored without losing their beneficial properties, the hostess can always make any dish even more tasty and appetizing. Even everyday food, flavored with such gravy, will seem festive. You don't have to puzzle over what to make a delicious dinner out of if you have a handful of dried mushrooms in your kitchen and know how to make a delicate sauce out of them.

Cooking features

Dried mushroom sauce was already prepared by our distant ancestors. The recipes have changed somewhat since then, but the general principles of cooking have remained the same. Knowing them, you will surely be able to make a delicious and fragrant sauce according to 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 they are soaked for 4-6 hours in clean water and boiled 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.
• You should not prepare mushroom sauce in large quantities, 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.

Classic Dried Mushroom Sauce Recipe

• 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:

• Rinse the mushrooms, cover with two glasses of filtered water and leave overnight or at least 4 hours.
• Put together with water in a saucepan, put it on fire.
• 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.
• Remove the mushrooms with a slotted spoon. Wait a bit for them to cool down. Finely cut with a knife.
• Peel and chop the onion with a knife. Fry it in butter until soft.
• 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.
• Simmer the sauce for about 5 minutes to thicken.
• 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

• 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:

• Pour the washed mushrooms with a liter of purified water for 4-6 hours.
• 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. This will take about 20-30 minutes after the water boils.
• Drain the broth, strain.
• Cool the mushrooms, finely chop.
• Cut the peeled onions into small pieces.
• Fry the onion in vegetable oil and mix with mushrooms. Fry this mixture for 5-10 minutes.
• Melt butter in a clean frying pan, add flour, stir.
• In a thin stream, while continuing to stir the sauce with a whisk, pour in the mushroom broth.
• When the sauce thickens a little, add mushrooms with onions, as well as finely chopped dill, to it.
• 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 the dill, acquires a fresh summer aroma, and sour cream gives it a delicate creamy taste.

Dried mushroom cream sauce

• 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:

• Rinse the mushrooms, soak for 4-5 hours in cool water, then boil in it until soft. Cool and chop finely.
• Free the onion from the husk. Cut it into small cubes.
• Finely chop fresh herbs with a knife.
• 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.
• Put mushrooms with onions and greens in the sauce. Cook, stirring, cream sauce for 10 minutes.

Delicate creamy taste and pleasant aroma of the sauce are 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

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

Cooking method:

• 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.
• Take out the mushrooms, let the water drain. Cut into pieces of medium size.
• Wash the pepper. Cut off the stems from the fruit, remove the seeds from them. Cut the peppers into small squares or thin strips.
• Peel and cut the onion into thin half rings.
• 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.
• Add the mushrooms and saute them along with the vegetables for about 10 minutes.
• 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. This is not even a sauce, but a warm salad that 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, in terms of its organoleptic qualities, it will not yield to a sauce made from fresh mushrooms.

There is a separate section in cooking for sauces. They are used as a liquid seasoning or as an addition to main dishes, especially in order to give them a 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.

Among the variety of prepared sauces, mushroom sauces are especially popular. After all, they exude a unique aroma and have a delicate taste. Sauce made from mushrooms goes well with potatoes, pasta, cereals.

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 please your family with fragrant mushroom sauces all year round, all you need is to stock up on dried "noble" mushrooms (boletus, boletus, white, boletus) in the fall.

By the way, the most delicious and fragrant sauce is obtained from dried porcini mushrooms, so they are considered the most valuable.

simple recipe

How to prepare mushroom sauce from dried mushrooms:

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).

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 time: 5 hours

Energy value per 100 g: 85 kcal.

Step by step description:

Aromatic dressing recipe with sour cream

Components:

• 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 time: 7 hours

Number of kcal per 100 g: 84.

How to cook mushroom sauce from dried mushrooms with sour cream:

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.

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 time: 4 hours

Nutritional value per 100 g: 82 kcal.

Preparation of mushroom sauce:

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. Cut melted cheese 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.

Sauces "do not tolerate" warming up. When reheated, they lose most of their flavor and aroma. Therefore, it is necessary to cook them in such quantity that it is enough for a single serving to the table.

A sauce made from dried mushrooms is a great addition to any main course or side dish, you just need to choose the right ingredients for it. A rich, aromatic dressing that perfectly complements pasta, meat and fish dishes or casseroles. Another advantage of this dressing, in addition to taste, is the ease of preparation, so it’s worth knowing several recipe options.

The recipe for a hearty dried mushroom sauce involves the use of such components:

• 50 g dried champignons.
• 1 glass of milk.
• 2 tbsp. tablespoons of vegetable oil.
• 20 g butter.
• 25 g of garlic.
• 1 st. a spoonful of flour
• 1 PC. onion.
• 2 glasses of water.
• 1 pinch of salt.
• 20 g parsley or dill.

This mushroom sauce can be made from dried ground mushrooms or just sliced ​​dry mushrooms.

Pour the mushrooms with water and leave for 2 hours.

When they soften, you need to boil them in the same liquid for 40 minutes. Transfer the finished champignons to another container.

Cut the onion into small cubes and bring to a golden hue in vegetable oil, this will take 10 minutes.

After that, add chopped champignons and simmer for another 15 minutes.

Grind the flour with melted butter and fry over low heat for 4-5 minutes. After that, you need to carefully introduce the finished liquid into it.

Pour mushrooms into a saucepan, fill them with broth.

The final touch at this stage will be the addition of salt.

Then you need to slowly pour the heated milk into the container, constantly stirring the mass. The cooking time will take 15 minutes.

Grind the garlic with herbs and add to the gravy, this will add a touch of piquancy to the dish.

Simmer over low heat for another 3-5 minutes. and you can serve the finished sauce on the table.

This option goes well with both vegetable and meat dishes.

Mushroom sauce made from sliced ​​dried mushrooms with cream

Mushroom sauce from chopped dried mushrooms with cream is prepared using the following ingredients:

• 2 tbsp. spoons of flour.
• 200 g dried mushrooms or chanterelles.
• 1 small onion.
• 30 g butter.
• 1 cup cream.
• 3 glasses of water.
• 1 pinch of salt.

Before you start preparing the gravy, you need to soak mushrooms or chanterelles overnight in 2 glasses of water (7-8 hours), and in the morning you can use the finished ingredient.

It is better to rinse the infused mushrooms thoroughly, then transfer the mass to the pan. Homemade dry mushroom sauce according to this recipe will work better if the broth is filtered through a sieve, clearing it of possible impurities. The time that the heat treatment of mushrooms will take will be 35 minutes. When the product is ready, it must be chopped by hand or chopped with a blender. Melt the butter and pour vegetable oil into it. Add flour and chopped onion, simmer the whole mixture for 5-7 minutes. Pour in 1 cup of heated water and warm cream. Add mushrooms to the boiled mass, salt and pepper. Stir the resulting gravy to a homogeneous mass, bring it to a boil and simmer for another 10 minutes. on slow fire. The resulting fragrant gravy can be removed from the stove and immediately served with dishes.

How to make mushroom sauce from dried porcini mushrooms

Another recipe for mushroom sauce at home from dried mushrooms is simple and does not require special material costs. It needs the following ingredients:

• 150 g dried porcini mushrooms.
• 1 glass of water.
• 1 glass of milk.
• 30 g flour.
• 30 g butter.
• 1/3 teaspoon of salt.
• 1 pinch of ground black pepper.
• 1 pinch of nutmeg.

Instead of porcini mushrooms, you can use any other, but with porcini, the dressing will turn out to be more satisfying, and its taste will be more pronounced. For cooking, it is important to first soak them for 1 hour. After that, cook in a saucepan in 1 glass of water for 15 minutes. on slow fire. It is better not to remove the lid from the pan so that the water does not evaporate completely. How to make your own mushroom sauce from dried mushrooms is a simple task if they are softened enough. After that, they must be placed with liquid in a blender and chopped into a homogeneous puree. Melt the butter in a saucepan, add flour and stir over low heat until the mixture forms without lumps. Transfer the puree to the pan and grind it with flour and butter. Slowly introduce the prepared hot milk, constantly stirring the mass for 3 minutes. When the mixture becomes homogeneous, you need to supplement the taste with spices and a pinch of salt.

Rich Creamy Mushroom Dried Mushroom Sauce

You can also prepare another option in which the main ingredient will soak longer.

To prepare a creamy sauce from chopped dried mushrooms, you need to take the following products:

• 100 g dry white mushrooms.
• 1 cup cream.
• 60 g butter.
• 1 st. a spoonful of flour
• 1 glass of water.
• 0.5 teaspoons of salt.

The consistency of the sauce will determine how best to serve it. If it turns out to be thick, it is better to transfer it to a gravy boat and use it for meat dishes. If the gravy is liquid, you can pour it on top of the main dish. It can be pasta, mashed potatoes or casserole. To make gravy, you must perform the following steps.

Rinse dried porcini mushrooms, add water and leave to swell for 7 hours. Better to do it at night. When the main ingredient for a creamy mushroom rich sauce made from dried mushrooms swells, you need to boil it. Heat treatment should take place over low heat and take 20-30 minutes.

Melt butter in a frying pan and mix with flour. When a homogeneous mass is obtained, it is necessary to slowly introduce cream into it and add salt. Chop the mushrooms into cubes or small oblong pieces and add them to the pan. On low heat, stirring constantly, stew the gravy for 3 minutes, remove and let the dish brew a little.

In order to avoid minor problems during the cooking process, it is better to first fry the flour in a dry frying pan without oil, and heat the cream. This will help prevent clotting and clumps.

Recipe for a classic mushroom sauce made from dried mushrooms

Another option is prepared with the addition of onions.

The recipe for a classic mushroom sauce made from dried mushrooms requires the following ingredients:

• 40 g dry champignons.
• 1.5 st. spoons of flour.
• 1 small onion.
• 90 g butter.
• 2.5 cups of water.
• 1 pinch of salt.
• 1 pinch of ground black pepper.

For cooking, you need to soak the mushrooms in water for 3 hours. It is better to cook them in the same water so as not to drain the saturated liquid. The cooking process will take 1 hour on low heat. Pour the broth into a separate container and chop the mushrooms. In a saucepan, mix 60 g of butter with flour, brew the mixture, stirring constantly for 3-4 minutes. Add broth to the bowl and cook for another 15 minutes. Fry the chopped onion in a third of the butter until golden, add the mushrooms and, after stewing the mixture, transfer it to the pan. Mix the ingredients until a homogeneous mass is obtained, at the end you need to add salt and pepper. Boil the finished dish for another 5 minutes. over low heat and let it brew a little.

A variant of mushroom sauce made from dried ground mushrooms with sour cream

For the next option, how to cook a delicious mushroom sauce from dried mushrooms in water, you will need the following ingredients:

• 50 g dry porcini mushrooms.
• 3 glasses of water.
• 1 medium sized onion.
• 2 tbsp. tablespoons of olive oil.
• 1 pinch of salt.
• 2 tbsp. spoons of flour.
• 25 g butter.
• 1 glass of milk or 30 g of sour cream.
• 20 g parsley or dill.

For a sauce recipe made from dried chopped or ground mushrooms, there is no need to soak them.

Pour mushrooms into a saucepan and pour 2 cups of water. Cooking time is 30-35 minutes. Cut the onion into cubes and fry it in olive oil for 7 minutes, then add 1 glass of water and simmer for another 15 minutes. When the mushrooms are ready, they must be caught and transferred to the onion, salt. When the onion cubes acquire a golden hue, you need to sprinkle them with flour on top. Add 25 g of butter and mix the mass when it dissolves. Pour the broth into the pan and simmer for 10 minutes. You can add milk or sour cream, but the sauce will turn out delicious without this component. Sprinkle the finished dish with herbs and stir over low heat for another 3 minutes.

How to make homemade dried mushroom sauce

There are other ways to make a sauce on the water from dried mushrooms.

For one of them you need to use the following ingredients:

• 100 g dry champignons or oyster mushrooms.
• 2 glasses of water.
• 1 st. a spoonful of flour
• 2 small onions.
• 50 g butter.
• 1 pinch of salt

To get a good result, you should follow the sequence of actions.

Soak mushrooms or oyster mushrooms in 2 different glasses of water for 2.5 hours. After they become soft, you need to cook them for 30 minutes. in the same water, after which the liquid is filtered into a separate container. According to the recipe for how to make homemade mushroom sauce from dried mushrooms, you need to chop the forest gifts, chop the onion finely and fry the blanks in 35 g of oil. The flour must first be fried in a dry frying pan, and then the remaining oil should be added to it. After that, knead the mass, put it in a saucepan and, without letting the mixture burn, add hot broth to it. It is better to salt and pepper the workpiece, when it starts to thicken, you need to add mushrooms and onions. At the final stage, the sauce must be simmered over low heat for another 5 minutes, stirring occasionally.

This gravy goes well with meatballs. It is also worth noting that as it cools, it will thicken, if a very thick consistency is undesirable, you can add a little water at the initial stage (in addition to the indicated amount).

Mushroom sauce recipe from chopped dried mushrooms with sour cream

For a recipe for a sauce of dried chopped mushrooms with sour cream, you will need the following ingredients:

• 100 g dried mushroom powder.
• 1 PC. onion.
• 30 g butter.
• 50 g hard cheese.
• 1 clove of garlic.
• 1 teaspoon of flour.
• 20 g parsley.
• 1 pinch of salt.
• 1 teaspoon of sugar.
• 1-2 tbsp. tablespoons of vegetable oil.
• 3 glasses of water.
• 80 g sour cream.

Before cooking, pour the powder with 1 glass of water and leave for 1-2 hours.

Transfer the diced onion to a frying pan or stewpan with vegetable oil and fry for 5-7 minutes. Finely chop the garlic and grate the cheese, pour chopped parsley into another container. Pour the preparation for mushroom sauce from the powder of dried mushrooms infused in water into a container with onions, salt and sprinkle with sugar. Stir and simmer over low heat for 15-20 minutes, covered with a lid. Add a piece of softened butter and garlic to the mixture, mix.

After the butter is melted, you need to add flour, mix the mass and sprinkle with grated cheese. Pour the remaining water into the pan and mix everything thoroughly until the cheese is completely melted. Add sour cream to a homogeneous gravy and stir occasionally for 10-15 minutes until thickened.

How to make a fragrant sauce from dried mushrooms

To prepare mushroom sauce from thinly sliced ​​dried mushrooms with sour cream, the following products are required:

• 400 g dried porcini mushrooms.
• 3.5 cups of water.
• 1 pinch of salt.
• 2 tbsp. spoons of flour.
• 250 g sour cream.
• 1 medium sized carrot.
• 20-30 g parsley.
• 1 PC. onion.
• 1 bay leaf.
• 2-3 tablespoons of olive oil.
• 5 black peppercorns.
• 1 clove of garlic.

After the mushrooms are filled with 1.5 glasses of water and infused for 2 hours, you can proceed to the main part of cooking.

The onion needs to be finely chopped, it is better to grate the carrot. Pour the blanks into the pan, fry in oil and salt. Do not bring them to brown, 5 minutes is enough. According to the recipe, how to make a fragrant sauce from dried mushrooms, you need to get them with a slotted spoon and transfer the pan to the vegetables. Stir and heat treat for 5-7 minutes. Pour in the broth and add a whole clove of garlic. After 3 min. pour 2 more glasses of water, pepper, salt and add bay leaf.

Stir the resulting mixture, cover with a lid and boil for another 15 minutes. Mix flour with sour cream until a uniform mass without lumps. Slowly pour the sour cream with flour into the broth, stirring constantly. Boil 10 min. on slow fire. Add chopped parsley and boil for 3-5 minutes.

This gravy goes great with mashed potatoes.

Sauce of ground dried mushrooms, milk and sour cream

Mushroom sauce with sour cream made from dried mushrooms is a great addition to a poultry dish. In particular, it goes well with chicken or turkey.

For it, you need to prepare the following components:

• 300 g dry champignons.
• 300 ml of milk.
• 2 glasses of water.
• 100 ml olive oil.
• 100 g sour cream.
• 3 pcs. onion.
• 1 pinch of ground black pepper.
• 1 pinch of salt.

To prepare, follow the instructions.

Finely chop the onion and sauté in oil until soft. Add chopped champignons to the onion, previously soaked in water for 3 hours, and fry for 20 minutes, stirring occasionally. It is not necessary to pour the liquid from the infusion of champignons into the total mass, but it can be used to control the density. It is important to ensure that the mixture does not burn. When the champignons and onions have cooled, they must be placed in a blender, add sour cream, salt, pepper and pour in 150 ml of milk. Grind the mass until a homogeneous puree. The sauce obtained from ground dried mushrooms must be transferred to a saucepan and add the remaining cream, mix. Bring the mass to a boil over low heat, remove from the stove and let it brew for 15-20 minutes.

How else can you make a sauce from dried mushroom powder

Delicious gravy can be made not only from chopped mushrooms, but also from a powder version. For this you need to take the following ingredients:

• 1 teaspoon of mushroom powder.
• 3-4 glasses of water.
• 1 st. a spoonful of wheat flour.
• 1 st. a spoonful of sour cream.
• 1 small onion.
• 30 g butter.
• 20-30 g dill.
• 1 pinch of ground black pepper.

You can use both fresh dill and dried. After the ingredients are prepared, you can begin to create a sauce from the ground powder of dried mushrooms.

The powder is soaked in 2-3 tbsp. spoons of water. It is better to take warm water. Leave the mixture to infuse for 30 minutes. Onions should be cut into cubes and fried in oil. After the onion is browned, sprinkle it with flour and mix thoroughly. When the onions and flour are cooked through enough (but not brown), add the remaining water to the pan and pepper the mixture.

The infused powder with water is poured into the total mass and mixed. The resulting gravy should boil for 5 minutes. When it is ready, sour cream and chopped dill are added. After mixing with sour cream, the sauce must be boiled for another 3 minutes. and remove from the stove.

It is not necessary to use powder from one type of mushroom. To make the sauce made from dried ground mushrooms have a more interesting and unusual taste, you can mix different options. For example, boletus, boletus and oyster mushrooms will be well combined. You can combine them to your liking.

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The peak of popularity of mushroom sauce falls on the winter holidays. But, this tasty addition to different types of dishes pleases with its taste, regardless of the year. If you have the necessary products according to our recipe, it can be prepared quite quickly.

Gravy Products:

100 g dried mushrooms (preferably white), 2 onions

1 tbsp flour, 3 tbsp. l. vegetable oil or butter

3 tbsp sour cream, salt, pepper.

Soak the mushrooms in cold water for 2-3 hours, wash, pour fresh water and for 25-30 minutes, cool, drain (if the decoction of mushrooms, do not pour it out) and cut into slices.

You can use different mushrooms, but it is advisable not to cook those species that are little known to you. On the site grib-bludo.ru you can find a description of mushrooms with photographs that will help you get better acquainted with the objects of "quiet hunting".

Cut the onion into cubes and fry in vegetable oil or butter until golden brown, add and continue for 5-7 minutes. Salt, pepper, sprinkle with flour, fry for another 2-3 minutes and add sour cream. Stir thoroughly and pour in the mushroom broth (if you do not use the broth, then fill it with cold boiled water). Pour in carefully, stirring well. If the broth is too small, then add cold boiled water. (In general, you need to use 500 ml of liquid). Bring to a boil and simmer over low heat for 3-4 minutes.

Mushroom sauce made from dried mushrooms is served with meat, cereal and potato dishes, pasta. It is quite easy to prepare it. If you stocked up on dried mushrooms in the fall, then you can make a variety of delicious dishes with mushroom sauce 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.

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). For a lean menu - we replace butter with vegetable oil. Properly cooked mushrooms are easier to digest, so we strictly follow the recipe.

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.

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.

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.

Mushroom gravy from dried mushrooms - culinary on food.ua

Wash mushrooms, put in a bowl and cover with cold water. Soak for 2-3 hours, wash, pour fresh water and cook for about 30 minutes. Cool, strain and cut the mushrooms into slices. Save the decoction.

Peel the onion, wash and cut into small cubes. Put in a pan with hot butter and fry until golden brown. Add mushrooms and fry for another 7 minutes.

Season with salt and pepper. Sprinkle with flour, fry for about 3 more minutes, add sour cream. Stir, pour in 500 ml of mushroom broth slowly to get a gravy of the desired consistency. Bring to a boil and simmer over low heat for about 4 minutes.

In such a gravy, you can also add chopped dill and parsley.

Mushroom gravy from dried mushrooms is ready!

Sauce from dry mushrooms - a culinary recipe. sauce mushroom sauce with mushrooms sauce for second courses

100 g dried mushrooms, 2 tbsp. l. flour, 2 tbsp. l. butter, 3 small onions, vegetable oil, salt, fresh herbs, sour cream.

100 g dried mushrooms 2 tbsp. l. flour 2 tbsp. l. butter 3 small onions vegetable oil salt, fresh greens sour cream Soak the washed mushrooms in cold water for 6 hours, then boil in the same water, do not salt. Fry the flour in butter and dissolve in 3 cups of mushroom broth (hot). Cook over low heat, stirring occasionally, 15 minutes. Peel the onions, finely chop and fry, gradually adding chopped mushrooms. Put everything in the sauce, mix. Add a little sour cream and finely chopped greens, salt and boil. Serve the sauce with meat, pasta.

Recipe: dried mushroom and onion sauce - all recipes in Russia

Servings: 4

• 0.5 cup dried mushrooms
• 2 glasses of water
• 1 st. a spoonful of flour
• 2 onions
• 50 g butter
• salt and pepper to taste

Cooking method

Prep: 10min › Cook: 45min › +2h soak › Total time: 2h55min

1. Soak the mushrooms in 2 cups of water for 2-3 hours and boil for 30 minutes. Strain the broth, chop the mushrooms.
2. Fry mushrooms with onions with a piece of butter.
3. In another dry frying pan, brown the flour (without butter), add a piece of butter (1 tbsp), grind. Dilute mushroom broth (preferably hot), bring to a boil, stirring, salt. The broth should thicken slightly. Add mushrooms with onions, cook stirring over low heat for another 5-10 minutes.

Mushroom sauces go well with almost all dishes. Is it possible to refuse potato cutlets with wild mushroom sauce or spaghetti with mushroom cream sauce?

In addition to excellent taste, mushroom sauces are good for our body. Dried mushrooms contain up to 30% protein, they also contain the fiber we need and many other useful substances and trace elements.

Mushroom sauce can be prepared from a variety of mushrooms, dried, canned and even pickled.

Dried mushroom sauce

Ingredients:

• Dry mushrooms - 100 g,
• Onion (large) - 2 pcs.,
• Wheat flour - 2 tbsp. spoons,
• Vegetable oil - 50-100 ml,
• Dill greens - 1 bunch,
• Sour cream - 100 g,
• Salt,
• Pepper.

Cooking:

Mushrooms rinse in running water and soak in one liter of water for 3 hours. Then boil the mushrooms in the same water. Remove the mushrooms from the broth and cut arbitrarily.

Finely chop the onion and fry in a little oil until soft. Add boiled mushrooms to the onion.

Lightly fry the flour in a dry frying pan until brown, add butter and mix well (you can fry the flour in butter), then dilute the flour with hot mushroom broth (this will require 2-4 cups of broth). Cook over low heat until thickened. Add onions and mushrooms, sour cream, salt, pepper and finely chopped dill.

You can skip the sour cream if you want to make a dairy-free mushroom sauce.

Mushroom Cream Sauce Puree

Ingredients:

• Champignon - 500 g,
• Fatty cream - 300-500 ml,
• Onion - 1-2 pieces,
• Parsley greens - 0.5 bunch,
• Melted butter - 2 tbsp. spoons,
• Salt,
• White pepper.

Cooking:

Fry the chopped onion until soft, add the chopped mushrooms, mix and cook for 10-15 minutes, during which time the moisture from the mushrooms should evaporate. Transfer mushrooms and onions to a blender bowl, add salt, pepper, cream (300 ml) and chop everything well. Pour the mixture into a saucepan or skillet. At this stage, you can add more salt, pepper to taste and cream to bring sauce to the desired consistency. Heat the mass a little, but do not boil. When serving, add chopped parsley.

Mushroom sauce with bell pepper

Ingredients:

• Champignons - 500 g,
• Shallots - 2 pcs.,
• Bulgarian pepper - 2 pcs.,
• White dry wine - 250 ml,
• Basil (chopped) - 2-3 tbsp. spoons,
• Salt,
• Ground red pepper,
• Rice oil.

Cooking:

Chop shallots and fry in a small amount of rice oil for 3-5 minutes, add chopped mushrooms and bell pepper (previously remove the seeds). When moisture evaporates from the mushrooms, salt, pepper and add white wine. When the alcohol has evaporated and the liquid has reduced slightly, add the basil and turn off the heat.

Mushroom sauce red

Ingredients:

• White mushrooms (champignons) - 250 g,
• Onion - 1 pc.,
• Tomato paste - 100 g,
• Dry white wine - 50-100 ml,
• Melted butter - 2 tbsp. spoons,
• Salt,
• Pepper.

Cooking:

Peel and chop the onion. Heat the ghee in a frying pan, put the chopped onion, salt a little and simmer it until tender.

Mushrooms cut into plates and add to the onion, simmer for 5-10 minutes. Add wine and cook over medium heat until liquid has reduced. Add tomato paste, diluted in a small amount of water, salt, pepper and boil lightly.

Tatiana CHEKRYGINA

Mushroom Expert: Edible vs Inedible

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Sauce with mushrooms. mushroom sauce recipes how to cook mushroom sauce - useful tips. secrets and mushroom recipes from experienced chefs. / culinary recipes with photos are simple, delicious, homemade, lean. recipes from meat, poultry, fish and mushrooms. appetizer and salad recipes. recipes for cakes, pies and pies. /female opinion

Mushrooms are nutritious, rich in minerals, vitamins, and delicious, after all! And what flavor do they have, especially when dried. Therefore, they are often used in cooking - boiled soups, fried, added to sauces. Mushroom sauces are very much in demand. Their popularity is explained by a specific, unlike anything aroma, spicy taste, availability and ease of preparation. He is able to revive and ennoble the most ordinary and ordinary dish. Pasta, potatoes, rice, under mushroom sauce, turn into a holiday dish - bright, memorable and tasty, very tasty. Mushroom sauces are prepared with the addition of cream, cheese, sour cream, tomatoes. The most common thickener is flour. They are served with fish, meat, vegetables, potato cutlets, casseroles.

Mushroom sauce - food preparation

To thicken the consistency, flour is added to the sauce. In order for it to dissolve well in a liquid, it must first be calcined, i.e. fry in a dry frying pan. The extra toasted flour adds a nice nutty flavor to the sauce rather than the gelatinous flavor of raw flour.

Mushroom sauce - the best recipes

Recipe 1: Dried Mushroom Sauce

Now and in winter, mushrooms are not a problem in the store. But real mushroom pickers know that no artificially grown or oyster mushrooms can be compared in aroma and taste with real, forest ones. Therefore, they always have a bundle or two of fragrant forest mushrooms in reserve, and they can easily prepare a hearty, thick, mushroom-flavored sauce with garlic and sour cream at any time. It can be screwed with meat and chicken, and even with a simple boiled potato.

Ingredients: 15-20g dried mushrooms, mushroom broth (decoction) - 0.2-0.4l, parsley (greens), flour - 1 table. l., salt, pepper, sour cream - 100g, 1-2 garlic cloves.

Cooking method

Rinse mushrooms, pour boiling water. Leave overnight. Add more water to the saucepan where the mushrooms were soaked and boil in the same place. Strain the water, but do not pour it out, you will still need it.

Heat a dry frying pan and add flour, fry it until it starts to change color, i.e. will become slightly creamy. Pour in the remaining water (mushroom broth), stirring vigorously, otherwise lumps can spoil all the beauty, that is, a homogeneous consistency. Pour in a glass or two of water until desired consistency. When the sauce thickens, add mushrooms, sour cream, salt and pepper. Boil for four to five minutes, making a quiet fire. At the end, add chopped herbs and garlic, let it brew for a couple of minutes, and you can serve.

Recipe 2: Mushroom Sauce with Cream Cheese

This sauce simply gushes with flavors - cheesy, mushroom, and even a couple of tablespoons of wine is present. If Sherry is not available, any white fortified will do. Well, or without it at all, although it is undesirable. A trifle, but contributes to the bouquet. It is better if you find processed cheese for soup, it dissolves faster and never curls. In general, you can take any cheese.

Ingredients: mushrooms (champignons) - 0.6 kg, processed cheese - 1 pc. (200g), milk - 150 ml, 1 onion, salt, pepper, 2 tbsp. spoons of sherry (wine).

Cooking method

Chop the onion into half rings, mushrooms into arbitrary medium-sized slices, pieces or slices and fry it all in oil. Pour in milk, add melted cheese. If it is soft, like Amber, put it with a spoon, if it is hard, you need to finely grate it. You can freeze slightly to make it easier to rub. Boil for about five minutes. The cheese should disperse without any lumps. Add salt, pepper and wine. Stir, bring to a boil and turn off. All is ready. You can sprinkle with green onions. Delicious with meat, and cereals and pasta.

Examples of dishes with mushroom sauce

Recipe 1: Meatballs with mushroom sauce

Seems like a simple dish, but delicious. It is quite possible to cook it for dinner, in a quick way. Tender meatballs, spicy mushroom sauce and the whole family is full and happy. If you don’t make friends with spices, limit yourself to black pepper.

Ingredients: minced meat - 0.6-0.7 kg, champignons (oyster mushrooms) - 0.3 kg, cream - 0.3 l, 3 onions, flour - 1 tbsp, l., a pinch of marjoram, cinnamon, white pepper.

Cooking method

In order not to waste time, turn on and heat the oven (200C).

Salt minced meat, mix with herbs and spices, roll up meatballs and fry them to a crust over high heat.

Finely chop the onion and mushrooms and fry until soft. Add salt, flour, lightly fry, pour in the cream and simmer until the sauce thickens.

Put the meatballs in any refractory dish, pour over the sauce and bake for 15 minutes. Serve with a side dish - mashed potatoes, pasta.

Recipe 2: Meat with mushroom sauce

Meat, and even with mushroom sauce. This is already a big application for a masterpiece dish. The recipe specifies dried mushrooms (for more flavor), if they are not available, take fresh ones, 300-400 grams. This recipe deserves to be prepared at least once in order to taste how unrealistically delicious it is. Mushrooms are not cut into pieces, but twisted in a meat grinder. If the mushrooms are fresh, as an option, you can grate coarsely. Pork can be replaced with chicken breasts, but it tastes better with pork.

Ingredients: (pulp, tenderloin) - 0.7-0.8 kg, 2 eggs, salt - a teaspoon, pepper - 0.5 tsp, breadcrumbs. Sauce: dried mushrooms - 20g, a glass of water, butter - 20g (1 tablespoon), flour (1 tablespoon).

Cooking method

Cut the meat into long strips, approximately 10-15 centimeters long, 4-5 centimeters wide, 1.5 centimeters thick. It is clear that you do not need to run with a ruler, this is so, approximate dimensions for a guide. Slightly beat off, it is not necessary to flatten strongly. If the pulp is tender, you can not beat off.

In a deep bowl, mix with salt, pepper and a quarter cup of water (1/4). Put the meat in this mixture, making sure that each piece is saturated with it. Leave to marinate for 2 hours.

Pour oil into the pan, generously, without sparing. The meat should be immersed in it somewhere at least a third. Roll each piece of meat in breadcrumbs and fry until tender. To soften it, put it in a dish, covering it with a plate or lid.

Grind the mushrooms in a meat grinder, add a glass of water and cook for ten minutes. Pour in the egg liquid where the meat was marinated.

Toast the flour in a dry frying pan until it turns dark golden. Mix it with mushroom sauce, not forgetting to mix intensively. Add butter, salt. Let it simmer for a minute or two. Serve with meat. Garnish - rice, potatoes, pasta.

To prevent sour cream from curdling in hot sauce, add a little milk to it.

When reheated, the sauces lose their taste, so it is recommended to cook them at once.

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Volyn style dried mushroom sauce - recipe

Dried mushrooms pour boiling water and leave overnight.

Boil mushrooms in plenty of water. Save the water for the sauce! Mushrooms cut.

Fry the flour, stirring constantly.

Gradually add mushroom water, stirring the sauce intensively.

The density of the sauce will depend on the amount of water (to your taste), so I give such a "gap" of 200-400 ml.

Add sour cream and mushrooms to the sauce, salt and pepper. Cook for 3-5 minutes over low heat.

Add herbs and crushed garlic. Leave to simmer for 1-2 minutes.

You can submit!

To the potato growers, for example: http://www.povarenok.ru/recipes/show/55236/

Mushroom sauce made from dried mushrooms is served with meat, cereal and potato dishes, pasta. It is quite easy to prepare it. If you stocked up on dried mushrooms in the fall, then you can make a variety of delicious dishes with mushroom sauce 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 seasoning or as an addition to main dishes, especially in order to give them a 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 please your family with fragrant mushroom sauces all year round, all you need is to stock up on dried "noble" mushrooms (boletus, boletus, white, boletus) in the fall. 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!

A sauce or gravy made from dried porcini 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 can even 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.

Features of the preparation of the sauce

Dried mushroom sauce was already prepared by our distant ancestors. The recipes have changed somewhat since then, but the general principles of cooking have remained the same. Knowing them, you will surely be able to make a delicious and fragrant sauce according to 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 they are soaked for 4-6 hours in clean water and boiled 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.
• You should not prepare mushroom sauce in large quantities, 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 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

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 the 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 with 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. 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).

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 under 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. The most delicate creamy mushroom sauce is 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 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.

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. Cut melted cheese 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 a creamy sauce with porcini mushrooms, you need.
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 porcini mushrooms in a pan with a creamy mass, 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 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.

dried mushroom sauce

Ingredients:

• 20-25 g dry mushrooms (5-6 dried 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 brown 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. This will take about 20-30 minutes after the water boils.
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 in the 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 the dill, acquires a fresh summer aroma, and sour cream gives it a delicate 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 of the sauce are 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 - to 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. This is not even a sauce, but a warm salad that 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, in terms of its organoleptic qualities, it will not yield to a sauce made from fresh mushrooms.