Creamy sauce with mushrooms - cooking options. Methods for making creamy mushroom sauce

Delicate mushroom creamy sauce goes well with any potato and pasta dishes, as well as with rice and vegetable cutlets. It can be used when baking cabbage rolls, meat cutlets and chops. Creamy sauce will add juiciness and tenderness to these dishes.

There are many varieties of edible mushrooms. There are also many sauces that can be prepared using them. It is a pity that these fresh mushrooms can only be used at the time of their collection.

But you can always buy oyster mushrooms and champignons in the store. By the way, in the recipes given below for these mushrooms, you can also include other mushrooms that are consumed fried during the harvest season. These sauces are universal.

Creamy sauce with mushrooms - food preparation

Onions are the first ingredient to start making the sauce. It must be well crushed, then it will practically not be felt in the sauce as a separate component. Onions will invisibly enhance the taste and aroma of mushrooms. This is its role in this dish. In the case of champignons, the help of onions is simply necessary.

Mushrooms for the sauce should be used fresh and without signs of spoilage or long-term storage. Dry mushrooms cannot be bought from hand or at the market. In its dried form, it is almost impossible to recognize either the mushroom itself or its quality.

Mushrooms must be washed and dried. For the sauce, it is better to cut the mushrooms into small pieces. After all, we want to get the sauce, and not the mushrooms stewed in cream. Instead of finely chopping, you can use mushrooms chopped in a meat grinder or using a coarse grater.

Creamy sauce with mushrooms - preparing dishes

A saucepan with thick walls and a bottom is best suited for preparing sauce and sauté. In its absence, you can use a frying pan. A thick-walled frying pan with a lid will not allow the components of the dish to burn and will create ideal conditions for stewing and simmering.

Before serving, the sauce can be put into special gravy boats or bowls and garnished with herbs. This will give the dish a solemn and appetizing look.

Creamy sauce with mushrooms - the best recipes

Recipe 1: Creamy sauce with mushrooms

Champignons are good because they are available at any time of the year. Purchasing other ingredients is also no problem. This sauce is especially good with a variety of potato dishes.

Ingredients

300 grams of fresh champignons, 1 medium-sized onion, 200 grams of cream, 25 grams of butter, 1-2 teaspoons of wheat flour, ½ cup of boiling water. Spices to taste.

Cooking method

Heat a saucepan or frying pan on the stove. Melt butter in it and sprinkle finely chopped onion on it. Washed and dried champignons also need to be chopped. When the onion turns golden, add the champignons. It doesn’t matter that the champignons take up a lot of space, they will fry almost three times. When heated, the mushrooms begin to release juice. It is necessary to stir them so as not to burn, and wait until the mushroom juice has completely evaporated. Champignons fried with onions acquire the aroma and necessary taste.

Ready mushrooms can be salted. It's time to add flour to the dish. If you want the sauce to have a consistency similar to rich sour cream, you need to add 3 teaspoons of flour. From 2 spoons it will correspond to low-fat sour cream, and from 1 spoon it will remain liquid, like cream. Mushrooms are evenly mixed with flour. Now it's time to introduce fluids. Let's start with boiling water. Pour boiling water in a thin stream over the entire surface of the pan so that all the mushrooms are covered and the entire dish is cooked at the same time. Mix the dish. Water and flour create a translucent substance containing onions and mushrooms. All that remains is to add the heated cream. After adding them, you no longer need to boil the sauce. If it turns out a little thick, you can add water. The sauce is ready and can be used right away.

Recipe 2: Creamy sauce with oyster mushrooms

Oyster mushrooms are not inferior to champignons either in terms of availability or taste characteristics. These mushrooms are nutritious and healthy. A creamy sauce prepared on their basis will decorate any dish. Creamy oyster mushroom sauce is especially good with pasta or rice. When cold, the sauce can be eaten with bread.

Ingredients

250 grams of fresh oyster mushrooms, 200 ml of cream (fat content does not matter), 5 tablespoons of butter, ½ teaspoon of ground nutmeg, a bunch of parsley or cilantro, salt.

Cooking method

Coarsely chop the garlic and fry it in melted butter until soft. Add chopped oyster mushrooms. Fry the mushrooms until they release their juice. Pour in the cream. The cream must be warmed before adding. Simmer the dish over medium heat for 7-10 minutes. Before turning off the heat, you need to salt the dish, add finely chopped herbs and nutmeg to it. Turn off the fire. Mix everything well and cover with a lid. Let the dish sit for five minutes. Now it can be served.

Recipe 3: Creamy sauce with dried porcini mushrooms

Porcini mushrooms have excellent characteristics both fresh and dried. Dry porcini mushrooms are just as appetizing, tasty and aromatic. Based on them, you can prepare a wonderful creamy sauce that will give any dish a wonderful mushroom taste.

Ingredients

100 grams of dried porcini mushrooms, 200 ml cream, 1 tbsp. l. flour, 2 tbsp. l. oil drain

Cooking method

Dried porcini mushrooms must be washed, filled with water and left to swell for 8 hours. Then rinse the mushrooms again, cook until tender and chop. Heat a frying pan or saucepan. Melt the butter in a heated bowl, add flour and carefully pour in the cream, add salt and mix. Add porcini mushrooms, mix thoroughly, cover the dish with a lid and leave to simmer over low heat for three minutes. The finished sauce can be placed in a gravy boat and garnished with a sprig of herbs.

The name of the sauce itself implies that cream is used in its preparation, but not everyone can eat cream. In this case, the cream can be diluted in half or completely replaced with sour cream. The cream gives the sauce some airiness and a sweetish taste. Sour cream makes the sauce more tender and slightly sour. The combination of sour cream and cream makes the sauce sweet and sour. The use of this or that product in this case is a matter of taste.

It is better to heat the cream a little before adding it to the dish, then it will not curdle from the heat.
Flour, which is necessarily included in any sauce, must be pre-fried. If this is not done, lumps may form or an unpleasant aftertaste may appear.

If there is some sauce left after eating, you can put it in the refrigerator and use it later, warmed or cooled.

We offer you a recipe for an incredibly tasty, aromatic and easy-to-prepare creamy sauce with mushrooms. The delicate combination of cream, garlic and mushrooms will surprise even the most demanding gourmets with its unique taste. With such an unusually appetizing, amazingly aromatic homemade mushroom sauce, any side dish or meat will only become tastier. Thick sauce with garlic aroma - it's incredibly delicious! Try it, don’t be afraid to experiment, surprise your family and friends. Bon appetit!

Ingredients:

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

Insanely delicious creamy sauce with mushrooms. Step by step recipe

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

1. We peel five cloves of garlic, wash them well and finely chop them with a knife (if you don’t want to chop them with a knife, you can put them through a press).
2. Peel one onion (I use a medium-sized onion) for the mushroom sauce, wash it and cut it into half rings.
3. For the sauce, we will fry the onions and garlic in butter.
4. Place the frying pan with butter on the stove.
5. Add chopped garlic to the heated oil and fry it until golden over medium heat (stir the garlic in the oil periodically while frying).
6. Then add the onion cut into half rings to the fried garlic in the frying pan, mix everything well and continue frying until the onion is soft.
7. Peel the champignons and cut into small pieces (it’s very good if the mushrooms are cut into thin slices).
8. Add the mushrooms to the frying pan with the fried onions and garlic and continue frying until the mushrooms are completely cooked (it takes me about 15 minutes: it all depends on what kind of mushrooms you use).
9. After this time, salt the mushrooms in the pan, pepper to taste, and mix everything thoroughly.
10. Place the prepared heavy cream into the frying pan with the mushrooms, cover the frying pan with a lid, and reduce the heat to low.
11. Simmer the incredibly delicious creamy sauce over low heat for 3-5 minutes.
12. Tip: if you want the creamy sauce with mushrooms as a puree, you can beat it using a blender. But I don’t beat it; I really like it when there are spicy pieces of mushrooms and tender onions in the sauce.

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

To ensure that cooked meat, vegetables or pasta have juiciness and a refined flavor, it is recommended to serve creamy mushroom sauce. The food addition is prepared very quickly using well-known products. The sauce can be made from dry, frozen, or fresh mushrooms. It is important to follow the recipe during the cooking process, then the gravy will be aromatic and tender.

The sauce recipe includes the following components:

• 300 grams of champignons;
• 200 ml cream;
• 20 grams of butter;
• half a glass of boiling water;
• 2 teaspoons flour;
• spices.

How to cook:

1. Wash the mushrooms well and cut them into small cubes. You can grind the product using a coarse grater.
2. The onion should be peeled and finely chopped.
3. Melt butter in a frying pan. First, fry the onion until golden brown, then add the pecheritsy. The cooking time depends on the complete evaporation of the liquid from the mushrooms.
4. Season the champignons with salt, add flour, mix well. Then add boiling water. Stir until the flour dissolves to avoid lumps.
5. Warm up the cream a little. Add them little by little to the pan, stirring all the time.
6. Cook the gravy for about 2 minutes, add pepper, remove from heat. The dressing should not boil.

The creamy sauce with mushrooms is served hot immediately after it is ready.

Mushroom sauce with cream

A good sauce recipe to complement a variety of dishes. It can be pasta, meat, potato cutlets, fish.

The recipe consists of the following components:

• Pecheritsy – 150 grams.
• Cream – 0.2 l.
• Butter – 50 grams.
• Hard cheese - a large spoon.
• Nutmeg – 5 g.
• Garlic – clove.
• Lemon juice - large spoon.
• Salt.
• Spices.

To make the mushroom sauce delicious, it is important to choose good butter. Then it will turn out tasty and aromatic. Therefore, you need to take oil that has a distinct creamy taste.

Melt butter in a Dutch oven. At this time, finely chop the onion and fry it. Immediately add salt and pepper. Sauté the onion until transparent.

Pecheritsy should be wiped with a damp towel and cut into slices. If desired, you can cut into small cubes so that the sauce has a more uniform consistency.

Fry the onions and mushrooms in a frying pan, stirring. The mushrooms should be browned. Then you can pour in the cream, salt and pepper. Add garlic and grated nutmeg.

At this stage, you can add some dry Italian herbs to the creamy mushroom sauce to taste. All ingredients need to be mixed well and cooked over low heat for about 20 minutes so that the sauce evaporates and becomes thicker.

Using a fine grater, grate 1 large spoonful of cheese and add to the gravy. Stir immediately until it melts. Then pour in a large spoonful of lemon juice and turn off the heat.

Mushroom sauce with cream comes out tender, with a pleasant aroma and creamy taste.

Creamy sauce with champignons and chicken

The recipe for gravy with chicken and mushrooms consists of the following components:

• 300 grams of chicken meat;
• 100 grams of butter;
• 300 grams of pecherits;
• bulb;
• a glass of cream;
• a tablespoon of flour;
• spices;
• refined oil;
• salt.

To make chicken with champignons in cream sauce, you must follow the cooking sequence.

1. Peel the onion and chop into small cubes.
2. Rinse the chicken meat and dry it with napkins. Cut into small cubes.
3. Wash the champignons and cut into slices.
4. Heat a frying pan, put oil on it.
5. When the butter melts, add the onion. Fry until golden brown.
6. Pour in a little refined oil and add chicken pieces.
7. While frying the meat, sprinkle it with paprika and ground black pepper. Add salt. Thanks to the bright color of paprika, the gravy turns out with a beautiful orange hue and a pronounced taste.
8. You can add other spices as well.
9. Fry the chicken for 7 minutes, stirring.
10. Then add the champignons. Simmer for 5 minutes. During this time, the mushrooms will release juice.
11. Then you need to pour in the cream. It is better to take a product with a high fat content. Mix everything well.
12. Next, add flour and stir quickly.
13. Stirring all the time, simmer the meat and mushrooms for 4 minutes.
14. When the sauce becomes thick, you can remove it from the heat.

Place the prepared creamy mushroom sauce with chicken in a bowl and sprinkle with fresh herbs.

Gravy with champignons and sour cream

Champignons filled with flavor and aroma go well with cream and rich sour cream. This combination of flavors is ideal for any side dish or meat dish.

The recipe for gravy with mushrooms in sour cream includes the following products:

• 35 grams of butter;
• 2 cloves of garlic;
• 240 grams of pecherits;
• 120 ml dry white wine;
• 150 ml cream;
• 90 grams of white onion;
• 150 ml fat sour cream.

Preparing the gravy:

First you need to prepare all the products. Clean the caps and legs of the pecherits from debris using a dry cloth. Finely chop the mushrooms. Peel the onion, chop into small cubes. Squeeze out the garlic using a garlic press.

Heat oil in a frying pan. First, fry the onion for about 3 minutes, then add the garlic to it. Fry for another 30 seconds. When the aroma from the garlic begins to emanate, you can lay out the pecheritsy. When frying, all liquid should evaporate.

Creamy sauce with mushrooms and sour cream is ready to eat.

There are many types of edible mushrooms, as well as sauces that are prepared from them. Creamy sauce goes well with rice, pasta, and vegetable cutlets. Thanks to the spices, the gravy acquires an amazing aroma and color. In order for the dish to have a creamy taste, you should pay attention to the quality of the oil.

Creamy mushroom sauce serves as a universal addition to meat, chicken and various vegetables. In addition, this sauce can be used for baking cabbage rolls, stuffed peppers, or simply chicken cut into portions. There are many options for how to use creamy sauce with mushrooms when serving, and it’s worth trying to prepare such a dressing at least once.

The proposed recipe for mushroom sauce with cream is universal not only because it can be eaten with chicken, pasta or bread, but also because many different versions of the mushroom mixture can be prepared based on it.

To make a universal creamy sauce with mushrooms, you will need:

• 300 g of any fresh mushrooms;
• 200 ml. cream (the thickness of the product is optional);
• 1 onion;
• salt, pepper, turmeric and curry to taste;
• a little sunflower oil.

You need to prepare according to the following steps:

1. Peel, wash, lightly dry the mushroom caps (it’s better not to use the stems, they are tougher) and cut into small pieces.
2. Cut the onion into cubes.
3. Fry the onion in a frying pan until half cooked, then add the mushroom pieces, add a small amount of water and cover with a lid. The onion-mushroom mixture should be simmered until cooked.
4. After everything is ready, pour the cream into the frying pan, add the spices and mix well.
5. Simmer the resulting mass for another 3 - 5 minutes and remove from heat.

The gravy can be served either hot or cold.

Culinary fantasies

As mentioned above, creamy mushroom sauce is not only versatile. Due to its compatibility with various products, the proposed recipe can be modified by adding new components or replacing existing ones. How to do it? It is worth considering the most common options:

• Replace cream with sour cream. The recipe has an original taste and is often used when baking meat or fish.
• Add chopped herbs or use other spices instead of those suggested. Spicy lovers are advised to add a little extra garlic or hot pepper to the gravy.
• Use cheese. Grated hard cheese or crushed processed cheese is added shortly before boiling and stirred until completely dissolved. Cheese and mushroom mass is often used for baking.
• Squeeze lemon juice. It will give the gravy a delicious sourness.
• Place pieces of meat or fish in mushroom sauce with cream or sour cream and serve with vegetables and pasta.

The option of preparing meat and mushroom gravy with cream is worth considering in more detail using the example of dressing with chicken and mushrooms. In addition to the ingredients indicated in the recipe, you need to take 200 - 300 g of white chicken meat (breast) and cook as follows:

• Boil the chicken until tender, cool and finely chop the meat across the grain;
• add the chicken along with the mushrooms to the frying onions and simmer (it is recommended to take not water, but a little broth where the bird was cooked);
• then follow the description of how to cook indicated in the recipe.

Chicken can be replaced with other poultry, meat, or minced meat, or fish. Gourmets prefer to eat this mixture with potatoes or pasta.

Basic cooking principles

Creamy sauce with mushrooms has a delicate, refined taste, and its preparation is not difficult even for novice cooks. But still, before you start cooking, you should listen to the recommendations that can ensure 100% culinary success.

• Selection of mushrooms. They must be fresh, without signs of worms or spoilage. For cooking, it is better to take only the caps, and use the legs to make something else, for example, mushroom caviar.
• Use of blanks. If only soaking is recommended for pickles, then dry mushrooms should be soaked overnight in cold water and then boiled for half an hour. But still, cooking using dry ingredients is not always successful: some pieces are not sufficiently saturated with moisture and remain hard. In this case, you can resort to a little trick: grind the boiled mushrooms and stew them in this form with onions.
• Checking the freshness of dairy products. Often, when mushrooms are cooked in a cream sauce, the added cream does not mix evenly with the simmering onion-mushroom mass, but curls into unsightly milky crumbs. In order to avoid such a nuisance, it is worth boiling some water in a separate container and mixing with a small amount of cream. If they have not curdled, then you can add them to the gravy being prepared. The same test should be carried out with sour cream.
• Don't get carried away with spices. Of course, you want it to be tasty and unusual, but too much seasoning will overwhelm the creamy mushroom taste. It is worth limiting yourself, in addition to salt, to 2–3 ingredients. You should be careful when using garlic: a strong garlic smell will not emphasize, but will interrupt the exquisite mushroom aroma.
• Adding onions is a must. After frying and stewing, the onion particles become invisible, but they are necessary to enhance the mushroom taste and aroma.
• Dishes with a thick bottom. You can cook in a frying pan, but if you have a saucepan with a thick bottom and walls, then you should use it. As a result of stewing, the products should become as soft as possible.
• Maximum grinding. The sauce should not only be tasty, but also homogeneous. Some chefs prefer not to cut ingredients, but to grind them in a blender or meat grinder.

You can diversify your daily menu not only with the help of new food products. To do this, just prepare a new sauce and ordinary dishes will sparkle with new flavors.

Traditional recipe

Creamy sauce with mushrooms is very tasty, for which you will need the following ingredients:

• cream;
• flour;
• butter;
• dried porcini mushrooms.

First you need to wash the porcini mushrooms and soak them in water for at least eight hours. After this, boil them until tender and crumble them. Place butter in a hot frying pan, add flour and cream, then add salt and stir. Next, remove from the stove, put the mixture in a gravy boat, and you can serve.

With nutmeg

A delicate creamy sauce with mushrooms, which is great for rice, pasta, assorted vegetables and baked potatoes, can be made if you make a dressing with nutmeg. You should take:

• fresh champignons;
• cream;
• garlic;
• butter;
• nutmeg;
• greenery;
• pepper, salt.

The preparation steps are as follows. First you need to melt the butter in a frying pan and add chopped garlic to it. Simmer the mixture for no more than three minutes. Add mushrooms cut into plates to the garlic, mix everything and simmer for five minutes over medium heat.

Add heated cream to the mushrooms and simmer again for about 10 minutes. Don’t forget to add a little pepper, moderate salt, and a little herbs and nutmeg. Leave the dressing to simmer for about five more minutes. The sauce is ready and can be served with the main dish.

Sauce without cream

You can make a real creamy sauce with mushrooms without using cream. The ingredients needed for this are:

• milk;
• flour;
• butter;
• pepper, salt;
• Parmesan;
• vegetable oil;
• garlic.

The cooking process is as follows. Melt the butter in a saucepan over low heat until it becomes liquid and begins to boil. Once this process is in full swing, use a fork to beat the butter and add flour, only gradually. Be sure to stir the mixture so that the composition can combine.

Then you need to increase the heat to medium and continue stirring the contents of the pan, adding salt to the mixture. Meanwhile, heat the milk and pour it into the butter-flour mixture. If the contents begin to boil, stir immediately to avoid burning.

Important: the liquid from the sauce should evaporate and decrease in volume.

Without stopping, you should stir the dressing for about ten minutes until you get the required consistency. The longer the sauce sits on the stove, the thicker it will become. There are no clear rules regarding thickness; everyone achieves the consistency they like.

You can add various seasonings and spices to this recipe; everything in this matter will depend on the planned main dish. For added fat to a dairy-free cream sauce, you can add butter. This product can also be replaced with vegetable oil, but in the same proportions as indicated in the recipe.

With garlic

Some housewives, when preparing various sauces, cannot say goodbye to any of their ingredients - garlic and add it wherever possible. There is a creamy garlic sauce. Its components are:

• potato;
• mushrooms;
• garlic;
• sour cream;
• hard cheese;
• sunflower oil;
• pepper, salt;
• greenery.

How to cook this dish. First you need to cut the mushrooms into slices. Grate the hard cheese and chop the garlic very finely. Heat a container with a non-stick bottom over medium heat and pour sunflower oil into it. Next, place a metal cooking ring in the container and add some grated potatoes.

Using a spoon, gently press the mixture, making a compact cake. Fry on both sides until golden brown. Add a little sunflower oil. Place the mixture on a tray and crumble the cheese. Place everything in the oven.

Add more sunflower oil and fry the garlic until it turns golden. Add chopped mushrooms to the pan. After softening, add sour cream, then keep on fire for another five minutes. Pepper and salt. Remove from the oven once the cheese has melted. Place everything on a plate and then pour in the sauce.

With onions and cheese

The recipe for a creamy sauce with onions, mushrooms and cheese has a very delicate and piquant taste. It will require the following components:

• butter;
• cooking cream;
• leek;
• garlic;
• various mushrooms;
• White wine;
• pepper, salt.

To prepare, you need to chop the white part of the onion very finely. Do the same with garlic. Melt the butter in a frying pan, add the garlic and leeks, fry it all until a slight blush appears.

Then combine with other products, in particular chopped mushrooms. Fry everything again until the moisture evaporates. Pour in the specified amount of wine and continue frying. At the moment when the mushrooms have absorbed the wine well, add more cream and cooking cream, pepper, salt and simmer the contents again. Lastly, add the cheese.

Multicooker recipe

This dressing can be prepared in a slow cooker if you stock up on the following ingredients:

• dry mushrooms;
• onions;
• carrots;
• greens;
• garlic;
• cream;
• salt;
• vegetable oil.

When starting to create this culinary masterpiece, you first need to grind the dry mushrooms into grains.

Important: from about 20 g of chanterelles you can get 60 ml of cereal, which must be poured with cream, mix everything well so that there are no lumps.

Meanwhile, chop the carrots and onions. Next, grease the bowl of the device with vegetable oil, and then turn it to the “Fry” position. After a couple of minutes, you can put chopped vegetables into the container. Fry them, be sure to stir with the lid open.

If the food starts to brown, turn off the mode and remove the bowl from the housing to cool quickly. After these steps, it must be placed back in the multicooker. Pour the mixture of cream and mushrooms into the vegetables, stir, close the lid and set to “Porridge” mode for half an hour. A couple of minutes before the end, add salt, garlic and herbs.

Mix the contents and leave to “Warm up” for another ten minutes. After this time, the sauce will be ready. It is very aromatic and tasty, so you definitely need to cook it.