→ How to prepare mushroom sauce. Mushroom sauce made from frozen mushrooms is the most delicious recipe. How to make mushroom sauce for fish

How to prepare mushroom sauce. Mushroom sauce made from frozen mushrooms is the most delicious recipe. How to make mushroom sauce for fish

Juicy mushroom sauce prepared according to our recipes will please all your loved ones.

Today, mushrooms are considered accessible and valuable product, from which you can prepare a huge amount of the most different dishes. We suggest you add several delicious recipes for preparing mushroom gravy to your cookbook.

Mushroom sauce made from fresh mushrooms

The most delicious mushroom sauce is made from fresh forest mushrooms. It will have an incredible aroma. To prepare such a sauce, you can use porcini, Polish mushrooms, chanterelles, etc. If you don’t have wild mushrooms on hand, use store-bought champignons, oyster mushrooms, etc.

  • Polish mushrooms – 500 g
  • Onion – 120 g
  • Garlic – 3 cloves
  • Butter – 70 g
  • Olive oil – 30 ml
  • Water – 1 l
  • Flour – 35 g
  • Salt, spices
  • From these ingredients you will get a light and tasty gravy.
  • First you need to prepare the mushrooms - the main ingredient of this dish. You can use not only Polish mushrooms, any others will also work. Clean the mushrooms from all kinds of dirt and wash them well. Then soak them in salt water for 10 minutes. and rinse again. Grind the ingredients and cook them for 30 minutes. Now the mushrooms are ready for further cooking.
  • Peel the onion and cut into half rings.
  • Peel the garlic and chop finely.
  • Heat it up olive oil, fry the onion on it, remove the finished ingredient into a plate.
  • Then put it in a saucepan butter, cook mushrooms on it for 10 minutes.
  • Then pour the specified amount of water into the container, season the contents with salt, spices, and add garlic.
  • Cover the container with a lid and cook the ingredients for 7 minutes.
  • Dissolve flour in a small amount of water. Pour the resulting liquid into the frying pan, constantly stirring the ingredients in it.
  • When the gravy thickens, add the onion and cook over medium heat for another 2 minutes.
  • If the gravy turns out to be too thick, it can be diluted with plain water, broth or cream.
  • If desired, you can add a little herbs, more garlic or red hot pepper.

Mushroom sauce made from frozen mushrooms

Fresh mushrooms are not always on hand, but frozen ones can often be seen in freezer thrifty housewives. You can prepare a tasty and aromatic mushroom gravy from such mushrooms.

  • Frozen porcini mushrooms – 350 g
  • Vegetable broth – 150 ml
  • Full-fat sour cream – 200 ml
  • Butter – 55 g
  • Dill - bunch
  • Onion – 1 pc.
  • Flour – 25 g
  • Chicken yolks – 3 pcs.
  • Salt, oregano, garlic


  • Frozen mushrooms will probably already be pre-cleaned, washed and boiled, so such a product will only need to be defrosted, rinsed again and dried to remove excess liquid.
  • Peel the onion and cut into small cubes.
  • Wash the dill and chop finely. You can use other greens too.
  • Place oil in a saucepan and fry the onion in it.
  • Then add mushrooms to the vegetable, cook the ingredients for 10 minutes.
  • Fry the sifted flour in a dry frying pan. Its readiness will be indicated by a golden, caramel color.
  • Gradually pour into flour vegetable broth, constantly stir the contents to prevent lumps from forming, otherwise you will have to mix the mass with a blender. You can also use mushroom broth or meat.
  • Add the resulting mass to the frying pan with mushrooms and onions, stir, season with salt and spices.
  • Cook the gravy under a closed lid over low heat for 7 minutes.
  • Beat the egg yolks with a fork, add sour cream to them, beat the mixture again, add herbs to it.
  • Add the resulting mass to the frying pan with the main ingredients and stir.
  • Cook the gravy for another 3 minutes. on the quietest fire.

Mushroom sauce made from dried mushrooms

Sometimes mushrooms are stored at home in dried form. Most often, this product is used for preparing first courses, however, it is a mistake to think that you cannot make a tasty gravy from it. To do this, you just need to follow simple instructions.

  • Dried mushrooms – 120 g
  • Onion – 45 g
  • Garlic – 2 cloves
  • Butter – 65 g
  • Olive oil – 30 ml
  • Mayonnaise – 50 ml
  • Flour – 30 g
  • Vegetable broth
  • Salt, herbes de Provence, paprika


  • Since we use dried mushrooms in this recipe, they will need to be soaked first. To do this, pour a sufficient amount of water into the container with the mushrooms (so that all the mushrooms are covered with it) and leave for several hours.
  • During this time, the mushrooms will swell and become soggy. Rinse them again and lightly squeeze out excess liquid. Now they need to be welded, this should be done in the traditional way, in salted water. This process will take no more than half an hour.
  • The already cooked product needs to be chopped into small pieces.
  • Cut the peeled onion into half rings.
  • Grate the garlic onto a fine grater.
  • Heat the butter and olive oil in a saucepan and fry the chopped onion in it.
  • Then add the main ingredient and garlic to the container and cook for another 12 minutes.
  • After this time, add salt, spices to the pan and slowly add flour. Don’t forget that when adding flour to the main ingredients, you need to stir them constantly, otherwise the flour will form lumps.
  • You will get a fairly thick mass.
  • Now add mayonnaise to it. It can be replaced with sour cream.
  • All that remains is to use the broth to make the desired consistency of the gravy. Pour in as much liquid as necessary to obtain the desired consistency of the dish.
  • Cook the resulting mass over the lowest heat for another 7 minutes.

Mushroom sauce with meat

Mushroom sauce can be prepared not only from mushrooms, although they will undoubtedly be the main ingredient. You can add gravy and other ingredients, such as meat. In this case, you will receive a hearty and aromatic deliciousness that can even be served as an independent dish.

  • Oyster mushrooms – 450 g
  • Pork pulp – 270 g
  • Onion – 130 g
  • Carrot – 70 g
  • Parsley – 1 bunch
  • Sour cream – 100 ml
  • Mustard – 15 g
  • Vegetable broth – 300 ml
  • Flour – 50 g
  • Olive oil – 55 ml
  • Salt, paprika, curry


  • Wash the oyster mushrooms and chop into small pieces.
  • Wash the pulp and dry with paper towels to remove excess liquid. Cut the meat into long strips. You can use other meats, such as chicken, beef, etc.
  • Peeled vegetables need to be cut. Grind them in any convenient way. Most often, onions are cut into cubes and carrots are grated
  • Wash the parsley and chop finely.
  • Heat the oil and fry the vegetables in it.
  • Next, add pork to the container and fry the ingredients for another 7 minutes.
  • After this time, place the mushrooms in the pan, add salt and spices, cook without covering the container with a lid for 10 minutes.
  • Now add the broth to the ingredients. You can use mushroom or meat broth, and if you don’t have it on hand, you can replace the ingredient with plain water. Cover the container with a lid and simmer the contents for 7 minutes.
  • Then add sour cream and mustard to the pan.
  • Dissolve flour in a small amount of water.
  • Pour the resulting liquid into the main mass in a thin stream, stirring the gravy constantly until it thickens.
  • Cook the dish over low heat for another 10 minutes. Before serving, sprinkle the delicacy with herbs.

Mushroom sauce with cream

Mushroom sauce with cream differs in taste from other mushroom sauces, since it has a pronounced creamy taste and incredible aroma. It can be submitted to boiled potatoes, rice, buckwheat, etc.

  • Champignons – 700 g
  • Onion – 2 pcs.
  • Heavy cream – 650 ml
  • Butter – 130 g
  • Hard cheese – 170 g
  • Olives – 50 g
  • Parsley – 1 bunch
  • Salt, Italian herbs, paprika


  • To prepare this gravy, we use champignons, but you can use any other mushrooms, including forest ones. In the latter case, the gravy will be even more aromatic and appetizing. Wash the mushrooms, peel if necessary, cut into slices.
  • Peeled onions need to be cut into small pieces.
  • Grate the cheese. You can use any type of cheese, but Parmesan will add a special flavor to the dish.
  • Cut the olives into rings. You can use olives or omit this ingredient at all if you don’t like it.
  • Wash the parsley and cut it.
  • Melt the butter in a saucepan and fry the onion in it.
  • Add chopped mushrooms to the container, salt them and season with spices. Cook until the liquid in the saucepan evaporates.
  • Then add cream and olives to the main ingredients.
  • Reduce the heat under the container to minimum, cover it with a lid and simmer the gravy for 15 minutes.
  • After opening the lid, cook the dish for another 5 minutes.
  • Sprinkle the sauce with cheese and herbs and close the lid of the saucepan again. Cook the gravy for another 5-7 minutes.
  • It is advisable to serve this delicacy hot while the cheese is melted in it. The dish must be stirred before serving.
  • Such mushroom sauce goes well with pasta.

Mushroom sauce with tomato paste

Mushroom sauce can be prepared not only with cream and sour cream. It turns out no less tasty if you cook it in tomato sauce, with tomato paste or juice. The resulting gravy is very tasty with a rich mushroom flavor.

  • Mushrooms – 450 g
  • Onion – 2 pcs.
  • Garlic – 3 cloves
  • Flour – 35 g
  • Tomato sauce - 3.5 tbsp. l.
  • Olive oil – 70 ml
  • Salt, oregano, thyme, rosemary
  • Water – 250-350 ml


  • Use any mushrooms you like. Wash them, peel them, if necessary, cut into small pieces.
  • Finely chop the peeled onion and garlic using a knife.
  • Heat half the specified amount of oil in a frying pan and fry the onion in it.
  • Then add mushrooms, garlic, salt them, and fry for 12 minutes.
  • Heat the remaining oil in a clean frying pan. Now fry the sifted flour for us. During the frying process, do not forget to constantly stir the mixture so that the flour does not form lumps.
  • Now pour water or vegetable broth into the toasted flour. Mix the ingredients. The amount of liquid can be adjusted, since the thickness of the gravy depends on it.
  • Pour the liquid ingredients into the frying pan with the mushrooms, stir the contents, season it with spices.
  • Now add tomato sauce to the frying pan; it can be replaced with tomato juice, paste or ketchup. If you use juice, add more of it, but keep in mind that it will dilute the gravy and make it thinner. Therefore, if you use tomato juice, especially liquid, then add more flour to the dish.
  • Bring the gravy to readiness over low heat. The process will take 15 minutes.
  • This deliciousness is also great as an addition to pasta.

Mushroom sauce with cheese

For mushroom and cheese lovers, you can prepare the gravy according to this recipe. The dish will contain a lot of soft melted cheese and aromatic mushrooms.

  • Mushrooms – 500 g
  • Processed cheese – 300 g
  • Onion – 2 pcs.
  • Butter – 100 g
  • Green onions - a few feathers
  • Dill – 1 tbsp. l.
  • Mushroom broth – 600 ml
  • Starch – 35-40 g
  • Salt, nutmeg, thyme, basil


  • For such a delicacy, frozen, dried, and fresh mushrooms. Wash the mushrooms, prepare them properly depending on their condition, cut into small slices.
  • Cut the peeled onion into half rings or cubes. Finely chop the onion feathers.
  • Wash the dill and chop finely.
  • Heat the butter in a saucepan and fry it onion.
  • Then add mushrooms to it, cook for 12 minutes.
  • Then pour 500 ml of liquid into the container. This can be plain water or some kind of broth. Season the contents with salt and spices.
  • Cover the container with a lid and simmer the contents for about 10 minutes. over medium heat.
  • After this, add melted cheese to the saucepan. Please note that to prepare a delicious mushroom gravy you need to use only high-quality cheese. You cannot use dairy products, cheese substitutes, etc., as such products will not even melt in your dish and will simply ruin it.
  • Can be used processed cheeses like “Friendship” or others like “Yantar”. Stir the contents of the pan well.
  • Simmer the ingredients with the lid closed for a few more minutes.
  • Now dilute the starch in the remaining 100 ml of water.
  • Add to container green onions, dill, and then pour in the starch liquid in a thin stream. Stir the gravy constantly until it thickens.
  • Cook the mushroom sauce on the lowest heat for another 10 minutes.
  • You can serve it with potatoes, pasta, freshly baked bread, etc.

Mushroom sauce – aromatic and tasty treat, the preparation of which even a novice housewife can handle. Despite the ease of preparation, this dish can deliciously diversify your menu.

Video: Excellent mushroom sauce with cream

Recipe mushroom soup porcini mushrooms with pasta

Mushroom soup is one of the most delicious and healthy first courses, and it is easily absorbed by the body. Soups are cooked in various broths: vegetable, meat or just water, using fresh, pickled, dried and frozen mushrooms. There is an interesting variety of mushroom soup with the addition of pasta.

Low-calorie lean mushroom gravy. It goes well with potato cutlets and can be poured over pasta. If you season buckwheat and rice with a similar sauce, the cereal dish will become juicy and even more tasty.

Necessary:

250 grams of fresh champignons;
1 large onion;
1 mushroom bouillon cube;
pepper, salt - to taste;
40 grams of vegetable oil;
1 liter of water;
2 tbsp. spoons of wheat flour.

How to cook:

    First, prepare the onion by peeling it, rinsing it, and cutting it into small cubes.

    Pour half the amount of oil into the frying pan, heat it up, and add the prepared onion pieces. Fry the onion until appetizingly golden brown. At the same time, prepare the champignons: wash and cut lengthwise into thin, beautiful slices.

    When the onion reaches the desired shade, place it in a bowl.

    Add the rest to the pan vegetable oil, warm it up, add the champignons. Fry them for 15-20 minutes.

    Now pour water into the pan, let it boil, add the crumbled bouillon cube.

    If you want the gravy to be completely natural, replace it with a pinch of salt and dried chopped dill and/or parsley.

    Simmer the sauce under a closed lid for 10 minutes.

    Meanwhile, pour the flour into a bowl or glass, add 50 grams of water, stir.

    Pour the thickener into the pan, quickly stirring its contents; thanks to the flour, the gravy will thicken before your eyes.

    If the sauce needs more salt, do so and add pepper to taste.

    After this, put the onion in the pan, boil the sauce for 5 minutes, stirring continuously.

    Now you can put it on top of a dish with steaming spaghetti or fluffy rice.

    TO potato cutlets the gravy is served in a gravy boat or poured directly over them when serving in portioned plates.

Recipe for mushroom sauce with sour cream


Sour cream goes well with mushrooms; it’s not for nothing that these two ingredients are often included in the same dish, including the following gravy.

Necessary:

300 gr fresh mushrooms;
1 onion;
3 tbsp. spoons of vegetable oil;
3 tbsp. spoons of sour cream;
1 tbsp. spoon of wheat flour;
250 g broth;
dry herbs, salt, pepper - to taste.

How to cook:

    If you have forest mushrooms, such as porcini mushrooms, after sorting them out, wash them, cut them into 3x2 cm pieces, small ones can be left whole. Boil the forest products in boiling water for 35-40 minutes, drain in a colander.

    Meanwhile, fry the onion as in the previous recipe, transfer it to a bowl.

    In the same frying pan, place boiled wild mushrooms or fresh champignons, shredded into plates.

    Fry for 15 minutes, stirring.

    Pour in the broth, add spices, simmer for 5 minutes.

    Whisk the flour in 40 grams of cold water, pour into the sauce, stirring.

    When it boils, add sour cream and let the sauce simmer over low heat for another 5 minutes, after which it is ready.

For information on how to cook Pozharsky cutlets with mushroom sauce, see the story:

Bon appetit!

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

This mushroom gravy goes perfectly with mashed potatoes. As for the recipes for preparing mushroom sauce from champignons, they are quite diverse and range from the simplest to real culinary masterpieces haute cuisine. You can prepare mushroom sauce based on meat broth, and in a lean version without meat.

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

Ingredients:

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

Mushroom champignon sauce - recipe

Preparing mushroom gravy begins with preparing everyone necessary products. Peel the carrots and onions. Wash and dry the champignons. Next, cut them into slices as for.

Cut the onion into small cubes, as for frying.

Grate the carrots on a medium or larger grater.

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

As soon as the onions are fried, add the grated carrots to the pan.

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

Sprinkle the mushrooms with spices and salt.

Mushroom sauce from champignons. Photo

Vegetable casseroles, pasta, mashed potatoes, porridge or meat steaks can become tastier and juicier if they are complemented with mushroom gravy. We are offering to you Lenten option preparing champignon sauce, which can always be changed depending on your taste preferences and capabilities.

We will prepare the mushroom gravy using water. You can replace it if you wish chicken broth. Some recipes add cream or milk to add a milky flavor. As a thickener for a more delicate consistency, we use flour, which is fried in a frying pan along with mushrooms.

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

Ingredients

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

Preparation

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

Slice the champignons and place them in a frying pan for sautéing.

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

Add flour and stir.

Fry the mushrooms with flour for about 2 minutes.

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

Remove from heat and serve mushroom gravy hot.

On a note

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


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.
Champignons can be bought fresh all year round, and it would seem - why make gravy from frozen? But often, after preparing the filling for pies, pies or soup, a few mushrooms remain - so they can be frozen. 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 ones since the fall forest mushrooms, then it’s even easier to diversify your daily menu. Frozen mushrooms are suitable for preparing various dishes and will help you out at any time.
Mushroom sauce from frozen mushrooms is prepared very quickly, simply, you can make it in different options. 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, Bell pepper, celery. Instead of sour cream or cream, you can make gravy with the addition 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, red pepper or other spices - to taste;
- water or mushroom, vegetable broth - 1-1.5 cups.

How to cook with photos step by step

Cut the onion into small cubes. Carrots can be cut as you wish - into segments, strips, cubes or grated. Just keep in mind that if you grate the carrots, they will absorb more oil during frying, and the gravy will be higher in calories.



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



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





Add little by little cold water, not boiling water and not warm. If you pour in boiling water, the hot water will “cook” the flour, the gravy will end up with lumps of dough and will not thicken.



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



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





Pour in the diluted mixture of sour cream, flour and spices. Stirring, heat the gravy and let it boil. If the gravy thickens quickly when heating, add more water or dilute with cream. Taste for salt and spices.



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



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

 

 
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