Mushroom mushroom sauce: recipes with photos

Mushroom mushroom sauce is appreciated by almost everyone, because it goes amazingly well with any dish, even the most ordinary one. World chefs annually compete with each other in the preparation of creamy mushroom sauces from mushrooms, because the dish goes well with meat, fish, and vegetable side dishes.

Often it is served with casseroles, pastas, meatballs, spaghetti, etc. No wonder the French say that you can eat old skin with this sauce.

How to make mushroom sauce from mushrooms

Sauces are prepared from almost a variety of mushrooms. Due to their crispy texture, mushrooms are very popular. As a rule, such sauces are prepared with meat and fish broths, sour cream, cream, wine, and milk. In addition, cheese, tomatoes, onions, capers, garlic, apples and other products are added to the dish. Flour is used as a thickener.

mushroom sauce recipes

It is known that sauces reveal the taste of any dish. The ability to choose the right ingredients distinguishes an experienced chef from a beginner. Gravy is often prepared with dairy products, as cream surprisingly reveals the taste of mushrooms. If there are no fresh mushrooms, you can use dried, frozen, salted and even canned.

In order to please your loved ones with exquisite culinary skills, for example, cooking mushrooms in cream in a pan, you need to practice cooking such dishes.

Honey mushrooms in creamy sauce

It takes about an hour to cook, the basis can be any broth: meat, vegetable, fish, mushroom. In fact, the taste largely depends on the quality and quantity of butter, cream. The first should be only creamy.

For the recipe for mushrooms in a creamy sauce you will need:

• fresh mushrooms – 500 g;
• bow – 2 heads;
• flour – 2 Art. l .;
• mushroom broth – 100 g;
• butter – 30 g;
• salt – 1 tsp;
• black pepper – 0,5 tsp;
• bunch of parsley;
• bay leaf – 3 pcs.

Preparation:

1. Rinse the fruits under running water, cut off the tips of the legs, put in boiling, slightly salted water and boil for 20 minutes.
2. Throw in a colander, strain the broth, leave 100 ml, you can cook soup from the rest.
3. Mushrooms cut.
4. Peel the onion heads and cut into half rings.
5. Put the butter in a frying pan, melt it, then put the chopped onion there.
6. As soon as the onion is browned, add the fruiting bodies, flour and mix.
7. To avoid lumps, the broth should be poured in in small portions, stirring constantly.
8. Add cream, bay leaf, black pepper, salt. Mix mass.
9. Cook until the mushrooms are cooked for another 15 minutes.

At the end decorate with parsley. When serving, you can add finely chopped garlic if desired. A recipe with a photo of mushrooms in a creamy sauce does not require special culinary skills.

Honey mushrooms in sour cream sauce

For this recipe, sour cream of any fat content is suitable. This mushroom sauce is suitable for pasta, vermicelli, buckwheat, stewed spinach, etc.

Ingredients:

• mushrooms – 700 g;
• sour cream – 400 g;
• flour – 2 Art. l .;
• bow – 3 heads;
• butter – 150 g;
• coriander – 0,5 tsp;
• paprika – 1 tsp;
• Garlic – 2 cloves;
• bay leaf – 1 pcs .;
• dry basil – 1 tsp;
• salt, black pepper – to taste;
• parsley, dill – 0,5 bunch.

Preparation:

1. The fruits are peeled, thrown into boiling water and boiled for 15 minutes.
2. The water is drained, the mushrooms are washed under cold running water.
3. Put honey mushrooms in a dry deep frying pan and dry until moisture evaporates.
4. Butter is also put there and mushrooms are fried.
5. The onion is peeled, chopped into half rings and added to the mushrooms. Bring to a golden color.
6. Sprinkle flour and stir-fry.
7. Pour in sour cream, mix and add all the spices.
8. Close the lid and simmer for 20 minutes.
9. Garlic, dill and parsley are finely chopped and added to the dish 5 minutes before readiness.

Serve hot as a side dish.

Mushroom mushroom sauce with cream and cheese

This cheese sauce with mushrooms is suitable for spaghetti. And there is no secret in this, because the recipe was invented in Italy itself.

Ingredients:

• mushrooms – 400 g;
• hard cheese – 150 g;
• bow – 1 head;
• cream – 200 g;
• butter – 100 g;
• nutmeg – to taste;
• salt, black pepper to taste.

Cooking process:

1. Boil the mushrooms in salted water for about 15 minutes.
2. Grate the cheese on the grater.
3. Onion cut into cubes and fry in butter.
4. Add mushrooms, fry until golden brown.
5. Add cream, mix, grate a little nutmeg.
6. Salt and pepper.
7. At the end, add the cheese, stir constantly until the cheese is completely melted.

Such gravy is usually served in portions in bowls as an independent dish. Or pour them over spaghetti.

Mushroom leg sauce

The legs of the fruit have a coarser texture than the caps. Some experts use the legs only in young fruiting bodies. Meanwhile, they are also edible, like the upper part. The only difference is in the preparation process. The legs should be cooked longer by about 20 minutes.

You need:

• Legs of mushrooms – 500 g;
• onion – 1 pcs .;
• flour – 2 Art. l .;
• sunflower oil – 70 g;
• carrots – 1 pcs .;
• Garlic – 2 cloves;
• salt, black pepper to taste.

Preparation:

1. Separate the legs from the fruits, peel and rinse under water.
2. Boil in boiling water, removing the foam for 30 minutes.
3. Throw the mushrooms in a colander, let the water drain.
4. Chop the onion, grate the carrots and fry everything in sunflower oil.
5. Turn the legs in a meat grinder, add to the vegetables.
6. Fry the mass for 15 minutes.
7. At the end, squeeze the garlic, add to the dish.
8. Fry the flour in a separate dry frying pan, pour in a little water and add to the mushroom mass.

The result is a vegetarian sauce that is served with meatless dishes.

Mushroom mushroom sauce for pasta

Often pasta is served with mushroom sauces based on dairy products. However, in this recipe, the main ingredients are tomatoes.

Ingredients:

• pasta – 500 g;
• tomatoes – 5 medium fruits;
• frozen mushrooms – 250 g;
• bow – head;
• garlic – 1 tooth;
• vegetable oil – 3 tbsp. l .;
• spices – to taste.

Preparation:

1. Pour boiling water over the tomatoes, remove the skin and chop finely.
2. Chop the onion and fry until translucent, add the tomatoes to it.
3. Meanwhile boil the pasta in salted water.
4. Pour frozen mushrooms to vegetables, bring to readiness.
5. Introduce spices, squeezed garlic.
6. Drain pasta in a colander and add to vegetables with mushrooms.

The result is a wonderful dish, which is also quickly prepared.

Frozen mushroom sauce

Despite the fact that frozen mushrooms are used in this dish, the sauce is juicy and aromatic.

Ingredients:

• frozen fruits – 500 g;
• vegetable oil – 25 ml;
• butter – 20 g;
• bulb – 1 head;
• black pepper – 0,5 tsp;
• salt – to taste.

Preparation:

1. Finely chop the onion and fry in vegetable oil until lightly browned.
2. Add frozen fruits to the onion (no need to defrost first).
3. As soon as the mushroom liquid evaporates, and the mushrooms themselves darken and release aroma, turn off the stove and immediately put a piece of butter there.
4. Turn everything into a homogeneous mass with a blender. If the sauce is dry, add a little boiled water.

In this recipe, greens were not used, because they can kill the natural taste of mushrooms.

Dry mushroom sauce

Many people know that sauces made from dried mushrooms are richer and more aromatic.

You need:

• dried mushrooms – 50 g;
• water – 1 glass;
• milk – 250 ml;
• flour – 30 g;
• butter -50 g;
• salt – 1 tsp;
• ground black pepper – to taste;
• nutmeg – a pinch.

Preparation:

1. Pour dry mushrooms with water and leave for 2 hours.
2. Put the mushrooms on the fire, after boiling, cook for another 10 minutes.
3. Grind mushrooms directly in the pan with a blender.
4. In a saucepan, fry flour in butter.
5. Add mushrooms to them.
6. Heat the milk well and add to the mushrooms in a thin stream.
7. Stir the mass constantly, because it will constantly thicken.
8. Add salt, pepper and nutmeg.

Since there is a lot of mushroom broth in the dish, it turns out to be incomparably fragrant.

Calorie mushrooms with cream

The nutritional value of mushrooms with cream is:

• caloric content – 47,8 kcal;
• proteins – 2,3 g;
• fats – 2,9 g;
• carbohydrates – 3

Since 10% cream is often used, the mushroom sauce is quite high in calories.

Conclusion

If you wish, you can cook mushroom sauce from mushrooms daily. This is not surprising, because it brings a life-giving touch to ordinary pasta, spaghetti, porridge from buckwheat, wheat, mashed potatoes, etc. The usual sour cream and creamy options cannot be confused with mushroom ones. Even if mushrooms or other mushrooms are not visible in the dish, the smell and incomparable taste of the gravy will give out the presence of “forest meat” in it.