Mushroom sauce - 7 delicious home-made recipes

The original sauce will make any dish tastier - at least a side dish, at least meat, at least salad. At the same time, you will have to spend a little time on its preparation. Also, very quickly and simply, it will be possible to knead mushroom sauce, for the base of which champignons and any forest mushrooms are suitable.

Classic mushroom mushroom sauce

Ingredients: 170 g of fresh mushrooms, onions, 70 g butter, 1 large spoonful of flour, a glass of very fat cream, salt, ground nutmeg.

More materials:champignon mushroom sauce

1. After cleaning, mushrooms and onions are cut with miniature cubes. Then they are fried together in a pan greased with oil until all the liquid released from the champignons is evaporated from it.
2. The contents of the pan are laid out on a plate, and butter is added to the remaining fat. When it is melted, flour is poured, cream is poured in and the whole warms up well. Do not bring the dairy product to a boil!
3. Mushrooms with onions, salt and nutmeg are sent to the cream.
4. The sauce heats up with frequent stirring until it thickens.

If the hostess went too far with the density of the dishes, the same fat cream or even plain milk will help to rectify the situation.

With creamy taste

Ingredients: 180 g of porcini mushrooms, 260 g of cream (35% fat), 3-4 garlic cloves, 55 g of butter, a pinch of ground black pepper and ground nutmeg, salt.

1. Butter is melted in a skillet. The chopped garlic is laid out in it and on a small fire it warms up a couple of minutes. Be sure to continuously stir the product so that it does not burn.
2. Then finely chopped porcini mushrooms pour into the pan. They immediately salted, flavored with seasonings and left on fire for 8-9 minutes.
3. Thick heavy cream pour in and the resulting mass languishes for 7-8 minutes with frequent stirring. During this time, the sauce will thicken and decrease in volume.

To make the mushroom sauce made of champignons with cream uniform, you can beat it with a submersible blender.

Mushroom meat sauce - step by step

Ingredients: 110 g champignons, large onion (white), 60 g butter and 1.5 cups cream (both dairy products should be as fat as possible), a pinch of salt, 1 large spoon of wheat flour.

1. Small pieces of onion are fried in well-heated lean oil until golden brown. Then crushed mushrooms are poured into the pan and the whole mass is cooked until the liquid completely evaporates from the tank.
2. In a separate frying pan, butter is melted and combined with flour. Cream is also poured here. The mass is languishing over low heat.
3. The frying from the first step is transferred to the cream base for the sauce, the mass is salted and cooked for another 4-6 minutes with frequent stirring.

Served mushroom sauce for meat hot with a lot of chopped fresh herbs.

Spaghetti Recipe

Ingredients: a pound of fresh champignons, 25 g butter of high-grade flour and butter, a full glass of not too greasy sour cream, onion, a mixture of colored ground peppers, salt.

1. First, onion with any vegetable oil is fried until transparent. Shredded fresh mushrooms are laid out to it and the mass is left on fire until all moisture has evaporated from the pan.
2. In another container, butter is dissolved and flour is roasted on it for a couple of minutes. The latter should not change color and even more so burn.
3. A thick mixture of flour and oil is transferred to the mushrooms, all the ingredients are salted, pepper to taste and languish for a couple of minutes. Spices with a very bright taste should not be added to the future sauce, otherwise they will “overshadow” the mushrooms.
4. Sour cream last goes to the pan. When the mass boils, you can turn off the fire under it.

This spaghetti sauce is served hot.

From dried mushrooms

Ingredients: 15-20 g of any dried mushrooms (preferably white), 1-3 garlic cloves, 1 tbsp. flour, 350-450 ml of mushroom broth, spices to taste, 90 ml of sour cream of medium fat content, salt.

1. First you need to do dried mushrooms. They are washed well and poured with boiling water for at least 3 hours, but you can completely leave them all night. Porcini mushrooms are ideally suited for such a sauce, as they give it an amazing aroma.
2. Prepared mushrooms are boiled in boiling water for 20-25 minutes. The broth remaining after them does not pour out - it will also be used in the future in the cooking process.
3. Finished mushrooms are finely chopped.
4. In a frying pan, flour is fried in a small amount of any oil. Mushroom broth is gradually added to it and the whole mass is intensively stirred.
5. Sour cream, spices and salt are introduced. It is enough to stew the mass for another 3-4 minutes before thickening.

Ready-made sauce of dried mushrooms is good both in hot and in cold form.

Mushroom sauce with sour cream base

Ingredients: 90 ml of fat milk, 380 g of fresh mushrooms, a glass of homemade sour cream, 3 large spoons of pre-sifted flour, 60 g of maximum fat butter, onion, table salt, black pepper.

1. The onion is peeled, cut smaller and passaged in butter. When the vegetable gets a golden hue, small pieces of mushrooms are sent to it. Together, the products are stewed over medium heat for 3-4 minutes.
2. The base for the sauce is sprinkled with flour, salt and pepper.
3. Everything is thoroughly kneaded. Without interrupting this process, milk is poured into the pan and the sauce is stewed until the mushrooms are completely ready.
4. It remains to add sour cream and cook a treat until thickened.In this case, the fire should be minimal so that the mass does not burn.

Ready creamy mushroom sauce can be served with slices or chopped in a blender. If the dish will complement pancakes, pancakes or just served with saltine crackers, then it will first need to be well cooled.

Bechamel with mushrooms

Ingredients: 290 g of fresh mushrooms (preferably mushrooms), 730 ml of homemade milk, 80 g of butter, 60 g of pre-sifted flour, half a bunch of fresh dill, coarse salt, ground nutmeg.

1. Mushrooms are thoroughly washed, slightly dried and cut into thin plates. Butter is melted in a frying pan and the mushroom slices are fried on it until cooked. It will take 12-15 minutes. The contents of the pan are periodically stirred with a wide spatula.
2. The onion is peeled, cut very finely and added to the almost ready-made mushrooms. After mixing, the ingredients are cooked together for 3-4 minutes. The mass is salted and sprinkled with seasoning.
3. Flour is introduced to the remaining ingredients through a sieve. After its addition, the constituent containers are rapidly and actively mixed.
4. The stewpan warms up the milk well. It is introduced into the base for the sauce in a thin stream when the flour is completely dissolved. In this case, the mass should be continuously mixed.
5. The dish is prepared for another 5-6 minutes with a slight boil.
6. At the very end, chopped dill is added to the sauce.

When the mass is respected to the desired consistency, it is removed from the heat and cools.