Creamy sauce with mushrooms at home

The combination of fruiting bodies and cream will satisfy with its amazing taste even gourmet lovers of mushroom dishes. A unique, mouth-watering and fragrant creamy sauce with mushrooms, prepared at home, will change any side dish, meat or fish beyond recognition and make the dish insanely delicious.

Any, even a novice hostess, can experiment with the sauce by adding or replacing the proposed ingredients, thereby surprising the household with a wide variety of this delicacy.

How to cook a creamy sauce with mushrooms? I must say that this question is asked very often. To begin with, it must be said that any fruit bodies are used for this: you can take forest ones collected with your own hands, or those that are sold in stores, such as champignons or oyster mushrooms. Forest gifts must be pre-boiled in salted water; purchased ones are usually prepared without heat treatment. Creamy mushroom sauce can be mashed with a blender, or left in small pieces, which will add a special piquancy to the dish.

Creamy sauce with mushrooms and garlic

To diversify the family’s daily menu, it is not necessary to buy new products. It is enough just to prepare the sauce: the usual dish will change and sparkle with new flavor notes. Making a creamy mushroom sauce is exactly what you need.

• 200-250 g mushrooms;
• 100 g butter;
• 300 ml cream;
• 1 bulb;
• 4 garlic cloves;
• Salt, ground black pepper – to taste.

Mushroom mushroom sauce with cream is prepared according to the proposed recipe with a step-by-step description.

1. Peel the garlic cloves, chop with a knife as finely as possible.
2. Remove the skin from the onion, wash and cut into thin quarters.
3. Melt a small amount of butter in a frying pan and fry the onion and garlic for 3-5 minutes.
4. Peel the mushrooms, boil, if it is forest mushrooms, cut into thin strips or cubes.
5. Add to vegetables and fry for 5-10 minutes. (Sautéing depends on which mushrooms have been chosen).
6. Salt, pepper to taste, add the remaining oil and fry for another 5-10 minutes.
7. Pour in the cream, cover the pan with a lid, make a minimum fire and simmer for 5-7 minutes.

Recipe for cream sauce with wild mushrooms and ham

Creamy wild mushroom sauce can be varied by adding ham. Then an ordinary dish with such a sauce will turn into a festive one, and your relatives and guests will definitely like it.

• 500 g of forest fruit bodies;
• 150 g of processed cheese;
• 10 g butter;
• 200 ml cream;
• Xnumx g ham;
• Salt and herbs – to taste.

Mushrooms in a creamy sauce using ham are best cooked according to the suggested steps.

1. Rinse the fruiting bodies, pat dry on a kitchen towel and cut into thin sticks.
2. Cut the ham into strips, peel the onion from the top layer and chop with a knife.
3. Put the butter in a saucepan, let it melt and add the onion.
4. Fry until golden brown, add ham strips and fry for 5-7 minutes.
5. Put the fruiting bodies, mix, fry until browned over low heat.
6. Add grated cheese, stir, wait for it to melt, pour in the cream.
7. Salt to taste, cover and simmer over low heat for 5 minutes.
8. Put in bowls and sprinkle with chopped herbs to taste.

How to cook mushrooms in a creamy sauce with hard cheese

Mushrooms cooked in a creamy sauce with cheese are perfect for vegetable cutlets, improving their taste. It has great taste and amazing aroma.

• 500 g of mushrooms (champignons);
• 400 ml cream;
• 200 g hard cheese;
• 3-4 tbsp. l. butter;
• Greens – for decoration;
• Salt, ground black pepper – to taste.

The recipe for cooking mushrooms in a creamy sauce with cheese is listed point by point.

1. After cleaning, cut the mushrooms into slices, melt the butter in a saucepan and fry them until browned.
2. Pour in the cream, stir, bring to a boil and immediately add the grated cheese on a coarse grater.
3. With continuous stirring, wait for it to melt, pour in the chopped herbs, salt and pepper to taste.
4. Cover with a lid and leave on the switched off stove for a few minutes to infuse.
5. Pour into bowls or small deep salad bowls, let cool and serve.

How to make Cream Cheese Sauce with Mushrooms and Onions

To prepare a delicious sauce with mushrooms, cream and cheese, you need to stock up on certain ingredients. Such a dish is the best suited for pork chops or oven-baked potatoes.

• 400 ml cream 20% fat;
• 500 g mushrooms;
• 2 bulbs;
• 100 g cheese;
• 2 st. l. wheat flour;
• Salt and spices to taste;
• Vegetable oil – for frying;
• Green parsley.

Cream cheese sauce with mushrooms is prepared according to the following recipe:

1. Mushrooms after pre-treatment, cut into small cubes.
2. Peel the onion from the top layer, chop with a knife.
3. Dilute the flour with a little water so that there are no lumps.
4. Heat up a frying pan, add some oil and add onions.
5. Fry until beautiful golden brown and add mushroom cubes.
6. Fry over medium heat for 10 minutes, add salt and spices to taste, mix and pour in the cream.
7. Slowly pour in the flour solution, mix and immediately pour in the grated cheese.
8. As soon as the mass thickens, leave on a minimum heat for 7-10 minutes.
9. Cool the dish completely before serving, sprinkle with parsley and serve.

Creamy sauce made from dried mushrooms

A creamy sauce made from dried mushrooms simply cannot fail to please your home. The bright aroma of fruiting bodies and the tenderness of cream will only complement each other’s taste properties.

• 50 g dried forest mushrooms;
• 200 ml cream;
• 1 bulb;
• 1 carrots;
• 1,5 Art. l wheat flour;
• Vegetable oil;
• Salt and ground black pepper;
• 2 garlic cloves.
• 200 g of soft cheese.

The preparation of dried mushroom sauce with cream is described for your convenience in stages.

1. Mushrooms pour boiling water and leave for 60 minutes to swell.
2. Boil in the same water for 20 minutes, let cool and cut into cubes.
3. Grate carrots and cheese on a fine grater, chop the peeled onion with a knife.
4. Heat the pan, pour 3 tbsp. l. oil, fry the onion first until browned.
5. Add mushrooms, cover and simmer over low heat for 20 minutes.
6. Add grated carrots, continue to simmer for 10 minutes, salt and add ground pepper to taste, mix.
7. Combine grated cheese, cream, flour and crushed garlic in one container, beat thoroughly into a homogeneous mass.
8. Pour into mushrooms and vegetables, mix and simmer over low heat for 10 minutes.

How to cook a creamy sauce with mushrooms and garlic

It’s easy to make a spicy gravy that goes well with a variety of dishes. How to properly prepare a creamy sauce with mushrooms and garlic will be described later in a step-by-step recipe.

• 500 g of champignon mushrooms;
• 70 g cheese;
• 50 g butter;
• 2 Art. l olive oil;
• 2 tbsp. l. chopped garlic;
• 2 st. l. wheat flour;
• 400 ml cream;
• Salt and a mixture of ground peppers – to taste.

1. Put the butter in a hot frying pan and pour in the olive oil.
2. Add the garlic, stir and saute a little, without frying until golden brown.
3. Add flour, stir thoroughly from lumps and fry until it darkens.
4. Heat a little cream, pour into a pan, add salt and a mixture of peppers to taste, mix, bring to a boil, remove from heat and add grated cheese.
5. While the cheese is melting, fry the diced fruit bodies in butter, pour over the creamy sauce and simmer for 10 minutes.

Sauce made with mushrooms, cream and chicken

The sauce prepared with mushrooms, cream and chicken will perfectly cope with the role of the main course. Boiled rice or mashed potatoes can serve as a side dish.

• 2 chicken fillets;
• 400 ml whipping cream;
• 500 g mushrooms;
• 2 st. l. butter;
• Salt and spices – to taste.

A recipe with a step-by-step photo of cooking mushrooms in a creamy sauce will help you properly cope with the process.

Mushroom Pasta Sauce with Cream and Parmesan Cheese

If you think that it is impossible to make a quick and easy tasty dinner, try the recipe for sauce with mushrooms and cream for pasta. Appetite and satiety of the Italian dish will be 100% guaranteed.

• 500 g champignons;
• 400 g of pasta;
• 1 egg;
• 100 ml cream;
• 1 bulb;
• 2 garlic cloves;
• 1 Art. l flour;
• 1 st. l. butter;
• 2 Art. l olive oil;
• 100 g of Parmesan cheese;
• 1 tsp Provence herbs;
• 3-5 leaves of green thyme;
• Salt and ground black pepper – to taste.

We prepare sauce for pasta from mushrooms with cream according to the recipe described below.

1. Peel the onion, chop it into small pieces, heat two types of oil in a saucepan and put the vegetable.
2. Saute for 5 minutes, add crushed garlic and sauté all together until caramelized, but do not overcook.
3. Cut the peeled mushrooms into small and thin strips, pour into the onion, add salt, Provencal herbs, thyme, mix.
4. Roast for 15 minutes, changing heat from low to medium every 3 to 5 minutes.
5. Put half of the fried fruit bodies in a separate plate, pour the cream into the rest, bring to a boil, but do not boil.
6. Grind with a blender, put on minimum heat, beat the egg and pour into the gravy.
7. Sift the flour and pour into the cream, mix thoroughly so that there are no lumps.
8. Leave the dish on the fire for a few seconds, add grated cheese and wait until it is completely melted.
9. Boil the pasta according to the instructions on the package, drain in a colander, pour in 1 tbsp. l. olive oil and mix well.
10. Put the pasta in the gravy, add the mushrooms that were set aside on top and sprinkle with grated cheese.
11. Cover with a lid, shake the pan several times and leave for 3-5 minutes.

Sauce with mushrooms, onions and cream for meat

Most seasoned cooks consider a sauce made with mushrooms and cream for meat to be the king among sauces. The amazing aroma and taste of the dish never leaves anyone indifferent.

• 300 g champignons;
• 50 g butter;
• 2 Art. l flour;
• 2 bulbs;
• 200 ml cream;
• Salt and black pepper to taste.

Mushrooms in a creamy sauce for meat are prepared according to the recipe described below.

1. Fruit bodies are cut into slices and laid out in half the butter.
2. Fry for 10 minutes, add peeled and chopped onion, saute for 5-7 minutes.
3. In a separate dry frying pan, flour is fried until creamy and poured into mushrooms.
4. Stir and continue frying for 1-2 minutes.
5. It is salted, peppered, cream is poured in, mixed and stewed for 5 minutes.
6. If you like, grind the gravy with a blender, let cool and serve in gravy boats.

Sauce with mushrooms and cream prepared for pasta

Sauce with mushrooms and cream, prepared for pasta, will turn out fragrant, tender and surprisingly tasty.

• 200 g of mushrooms (champignons);
• 200 ml cream 10% fat;
• 2 tbsp. l. butter;
• 1 medium bulb;
• 2 tbsp. l. grated hard cheese;
• A pinch of ground nutmeg;
• A pinch of dry ground garlic, and oregano;
• 1,5 Art. l lemon juice;
• Salt.

1. Melt the butter in a saucepan, add the onion chopped with a knife, salt, mix and sauté until transparent.
2. Mushrooms after pre-cleaning, cut into strips or small cubes.
3. Pour into the vegetable, stir and fry until lightly browned.
4. Pour in the cream, salt, garlic, nutmeg and oregano.
5. Stir the contents of the saucepan and simmer over low heat for 15 minutes to thicken the gravy.
6. Pour in the cheese, stir well and pour in the lemon juice.
7. Turn off the stove and leave the dish to infuse for 10 minutes, then pour into a gravy boat and serve.

Creamy sauce with mushrooms for rice or bulgur

Making a creamy mushroom sauce for a side dish of rice or bulgur is easy. Such a tasty and fragrant gravy will be appreciated by children who do not like porridge. Put the boiled cereal in a plate, pour warm sauce on top and serve.

• 500 g champignons;
• 3 bulbs;
• 400 ml cream;
• 3 Art. l sour cream;
• Butter – for frying;
• Salt – to taste.

The recipe for making a sauce with mushrooms and cream is described in stages so that novice housewives can easily cope with the process.

1. Cut the peeled onion into cubes, fry in a small amount of oil until a beautiful golden color.
2. Grind the mushrooms after cleaning, pour over the onion and fry for 15 minutes until the excess liquid has evaporated.
3. Salt to taste, put in a blender bowl and grind into a homogeneous mass.
4. Add sour cream, pour ½ part of the cream, beat and pour into a saucepan.
5. Put on minimum heat, bring to a boil and pour in the second part of the cream.
6. Without stirring, bring to a boil, without allowing the sauce to boil. You can serve delicious gravy not only hot, but also cold, storing in the refrigerator for no more than 3 days.