How to cook half a diva of porcini mushrooms

Fragrant and hearty porcini mushroom gravy can be used with pasta, cereals and potatoes. You can read about how to cook porcini mushroom gravy on this page.

There are several ways to prepare this wonderful dish. Mushroom sauce is usually made from dried porcini mushrooms, but it can be made from fresh or salted mushrooms with proper preparation of the product. Choose the right recipe for porcini mushroom sauce with sour cream or mayonnaise, chicken or aromatic herbs. Step-by-step instructions will help you understand the principle of culinary processing of products. And the recipe for porcini mushroom gravy with a photo will allow you to do everything right and get an excellent dish at the end.

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Dried porcini mushroom sauce

Ingredients:

• 100 ml of juice formed during roasting meat
• 50 g dried porcini mushrooms
• 30 g flour
• 2-3 bulbs
• 500 ml beef broth
• 50 g butter
• salt

Rinse mushrooms, boil in a small amount of salted water, chop. Peel, wash, finely chop the onion, sauté in a frying pan in hot butter (30 g). Pass the flour in the remaining oil, add the mushroom broth with constant stirring, bring to a boil and cook over low heat for 7-10 minutes. Then add mushrooms and onions, pour in the juice formed during the roasting of meat, broth, salt and cook the gravy from dried porcini mushrooms until tender.

Recipe for porcini mushroom gravy with sour cream

According to the recipe for porcini mushroom gravy with sour cream, the following ingredients are needed:

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• 140 ml of juice from roasting meat
• 200 ml beef broth
• 120 g white mushrooms
• 60 g butter
• 70 g sour cream
• 50 g flour
• 1 bulb
• 1 parsley root
• parsley
• pepper
• salt

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fresh porcini mushroom gravy recipe

According to the recipe for making gravy from fresh porcini mushrooms, you will need to take the following ingredients:

• 150 ml of juice from roasting meat
• 100 ml beef broth
• 100 ml basic red sauce
• 2 tablespoons of tomato paste
• 200 g white mushrooms
• 50 g butter
• parsley and dill.

Wash parsley and dill, dry and chop. Sort porcini mushrooms or champignons, rinse, cut into thin slices and fry in a pan in hot butter until tender. Heat the main red sauce, add the meat juice and broth to the fresh porcini mushroom gravy, bring to a boil and cook over low heat for 2-3 minutes, stirring occasionally. Then put the tomato paste and mushrooms into the gravy, mix and cook for another 3-4 minutes.

Gravy with shallots and mushrooms.

Ingredients:

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• 120 ml of juice from roasting meat
• 250 ml basic white sauce
• 100 ml of strong mushroom broth
• 45 g butter
• 100 g white mushrooms
• 150 g shallots
• 3 tablespoons dry white wine
• parsley

Wash parsley, chop. Sort the mushrooms, wash, finely chop. Peel the shallots, wash, cut into quarters and sauté together with the mushrooms in a pan with warmed butter for 3-4 minutes. Add meat juice, hot mushroom broth and wine, bring to a boil, cook for 5-7 minutes. Then add the main white sauce, mix thoroughly and cook over low heat for 8-10 minutes, stirring occasionally. Put the parsley into the prepared gravy, mix.

Chicken gravy with porcini mushrooms

Ingredients:

• 120–130 ml juice from roasting chicken
• 150 ml chicken broth
• 150 mL of creamy cream
• 50 g dried porcini mushrooms
• pepper
• salt

Grind dry mushrooms in a coffee grinder, mix the resulting powder with hot broth and juice formed during roasting chicken. Bring everything to a boil, cook over low heat for 10-15 minutes. Add the cream, salt, pepper, bring the chicken gravy with porcini mushrooms to a boil and remove from heat. Then add mushrooms and onions, pour in the juice formed during the roasting of meat, broth, salt and cook the gravy until tender.

Dried porcini mushroom gravy with sour cream

Ingredients for dry porcini mushroom gravy are the following products:

• 100 g dried porcini mushrooms
• 2 bulbs
• 20 g flour
• 70 g butter
• 50 g sour cream
• salt
• ground black pepper – to taste

For gravy from dry porcini mushrooms with sour cream, mushrooms need to be finely chopped. Peel the onion, chop and put in a frying pan with hot oil. Fry the onion until golden brown. After adding the mushrooms, fry for another 5-7 minutes. Then salt, pepper and add flour. Mix thoroughly and cook for another 2-3 minutes. Then, adding sour cream, mix the gravy well and bring to a boil. Simmer over low heat for 4-5 minutes.

Porcini gravy with mayonnaise

Ingredients:

• 100–120 ml juice from roasted poultry
• 200 ml chicken broth
• 1 bulb
• 150 g marinated porcini mushrooms
• 2 tablespoons of tomato paste
• 2 tablespoons mayonnaise
• 1 tablespoon flour
• 50 g butter

1. Peel, wash and finely chop the onion.
2. Rinse pickled mushrooms with cold water, finely chop.
3. Put the onion in a pan with warmed butter, sprinkle with flour and fry until golden brown.
4. Then add tomato paste, mayonnaise and mushrooms, mix and fry for another 2-3 minutes.
5. Pour in the hot broth, add the juice formed during the roasting of the bird, cook the porcini mushroom gravy with mayonnaise over low heat for 2-3 minutes with constant stirring.

Tomato sauce with porcini mushrooms.

Ingredients:

• 230 g tomato sauce
• 500 grams of mushrooms
• garlic powder
• Reagan

Combine tomato sauce, chopped mushrooms, garlic powder and reagan. Boil.

Gravy is used in the preparation of dishes from the tongue.

Cooking time – 15 min.

Mushroom sauce.

Components:

• 400 grams of mushrooms
• 2-3 bulbs
• 1 cup vegetable stock
• 1 Art. l. flour
• 3 Art. l. vegetable oil
• salt
• ground black pepper
• Bay leaf

Cut the onion, fry in oil. Add coarsely chopped mushrooms, fry, stirring, 5-7 minutes. Sprinkle with flour, fry for 1 more minute. Pour in the broth, add salt, pepper, bay leaf, simmer for 10 minutes.

Mushroom sauce number 2.

• 450 g white mushrooms
• 3 Art. l. flour
• 3 art. l. butter or lard
• 150 ml meat broth
• spices to taste, salt

Saute flour in oil until creamy, pour in 4 tbsp. l. broth, add chopped porcini mushrooms and simmer under the lid, gradually adding broth. At the end of cooking, add salt, spices. If desired, you can put finely chopped greens.

Mushroom sauce for meat.

• 100 ml port wine
• 200 ml of mushroom broth
• 1 Art. l. flour
• 2 tbsp. l. red currant jelly
• 100 grams of red currant
• spices to taste
• salt

Combine port wine with mushroom broth, bring to a boil. Dilute flour in 3 tbsp. l. water, pour into the mixture, cook until thickened. Add currant jelly, salt and spices, cook over low heat to reduce the mixture a little. Then put the washed currant berries, mix gently, bring to a boil and remove from heat.