Mushroom sauces: mushroom sauce recipes

It is difficult to overestimate the importance of sauces that are served with various dishes. They enhance the taste of food, give it a special aroma. Mushroom sauces are a different story, because these mushrooms themselves are unique. Any dish with delicacy mushroom gravy will sparkle with new, bright colors, become juicy, tender, satisfying, and even more appetizing.

This collection contains a lot of recipes with photos, how to make champignon sauce, what components to add to the gravy, so that the dish will benefit from it as much as possible.

How to make a simple mushroom sauce

Ingredients

• dried champignons – 50 g
• flour – 40 g
• creamy margarine – 100 g
• onion – 300 g
• water – 1,2 l, salt

This recipe will interest those who are looking for how to make a simple mushroom sauce that would fit almost all side dishes.

Mushroom sauce for pasta and potatoes

Ingredients

• mushroom sauce basic – 850 g
• tomato puree – 140 g or so
• butter or creamy margarine – 30 g
• bell pepper
• Bay leaf

1. Combine the prepared mushroom sauce with browned tomato puree or ketchup, add peppercorns, bay leaf and cook for 10-15 minutes.
2. Mushroom sauce with tomato is served with potato and cereal cutlets, meatballs, croquettes and potato roll.
3. Mushroom sauce prepared in this way is suitable for pasta, potatoes and many other dishes.

How to cook champignon mushroom sauce with prunes

Ingredients

• mushroom sauce (basic) – 800 g
• prunes – 60 g
• raisins – 20 g
• granulated sugar – 15 g
• tomato puree – 110 g or ketchup – 90 g
• 3% vinegar – 10 g

How to cook champignon mushroom sauce so that it turns out unusual and serves as a kind of zest for a particular dish, making it not only tasty, but also original. This recipe will help with that.

1. In a simple mushroom sauce, add sorted, well-washed raisins, pitted prunes, granulated sugar, browned tomato puree or ketchup, vinegar and boil for 10-15 minutes.
2. Vinegar can be omitted from this sauce.
3. Sweet and sour mushroom sauce is served with meatballs, meatballs, potato croquettes, and cereals.
4. This sauce is served with fried meat dishes – langet, fillet, meatballs, chickens, chickens.

How to make champignon sauce with onions

Ingredients

• dried champignons – 100 g
• water – 1,5 l
• 1 bulb
• 1–2 centuries spoons of flour
• vegetable oil, salt, pepper

Zealous and practical housewives are interested in how to make champignon sauce using the minimum amount of products. This recipe is from that series.

Wash the mushrooms and soak for 3-4 hours, then boil in the same water, then strain and finely chop. Finely chop the onion, salt and fry, then add the mushrooms and pour in the mushroom broth (leave 150 g), stew and season with spices. In a glass of cold mushroom broth, stir the flour well and pour it into the stewed mushrooms at the end of cooking. When it starts to thicken, stir well and remove from heat.

This sauce can be poured over pancakes, dumplings, cabbage rolls, etc.

Mushroom champignon sauce with bacon for pasta

Ingredients

• 6 art. spoons of oil
• 15 champignons
• 6 green onion feathers
• bacon
• 4 Art. spoons of parsley

The following recipe on how to cook champignon mushroom sauce for pasta can be called one of the most relevant, because the whole family loves this dish.

Heat oil in a saucepan, add green onion, 3 finely chopped bacon pieces and finely chopped mushrooms. Warm up parsley and season. Spread on top of pasta, fish or chicken.

Fresh champignon sauce with onion and parsley

Ingredients

• 2 shallots
• fresh champignons – 100 g
• butter – 200 g
• 1 bunch of parsley
• 1 st. spoon of lemon juice
• black pepper, salt to taste

1. To prepare the sauce from fresh champignons, you need to cut the mushrooms and shallots into cubes.
2. Stir, add soft butter, chopped parsley, lemon juice, pepper, salt.
3. This sauce is very good with baked potatoes.

Dried champignon sauce with onion and cheese

Ingredients

• 2 bulbs
• broth – 200 ml
• 1 st. teaspoon ground dry champignons
• 3 art. spoons of cheese
• black pepper, salt to taste

An easy-to-prepare and low-cost champignon and cheese sauce will make the dish tender, juicy and fragrant.

1. Fry the onions until golden brown, pour in the broth, when it boils, add ground dry mushrooms.
2. Simmer over low heat for 10-15 minutes.
3. Then add 3 tbsp. spoons of cheese, black pepper and simmer for another 1 minute.
4. Let it brew for 10 minutes.

Mushroom sauce with sour cream and herbs

Ingredients

• champignons – 300 g
• 1 bulb
• 1 st. spoon of flour
• cream – 100 g
• parsley and dill (greens)
• salt, pepper, butter – to taste

Mushroom mushroom sauce with sour cream, onions and herbs will give the cooked dish fresh, fragrant notes, make it more juicy, appetizing.

Mushrooms and onion chop, put in a saucepan, pour 1 glass of water, simmer until tender. Add flour, mix well, bring to a boil, pour in sour cream, salt and boil for 5–7 minutes. In the finished sauce, add butter and finely chopped greens.

The recipe for champignon sauce with sour cream, onions and herbs is suitable in cases where a vegetable, meat dish, or potato casserole is planned.

Sauce with champignons, milk, vegetables and herbs

Ingredients

• 2 cup of milk
• 3 Art. tablespoons butter
• 1 st. a spoonful of wheat flour
• 1/4 root of carrots, parsley, celery
• 1-2 onions
• 2 dried mushrooms or 4-5 fresh
• 0,5 tbsp. spoons of tomato puree
• 2-3 bay leaves

Fry wheat flour until golden brown, dilute with milk, add lightly fried roots, carrots, parsley, celery and boil the sauce over low heat for 20-30 minutes. Then we filter the sauce, wipe the roots and combine with the sauce.

We chop the onion, lightly fry (spasser), add pre-cooked and chopped white fresh or dry mushrooms. Fry everything together for 5–8 minutes, combine with the prepared sauce, add the tomato puree sautéed with butter. Boil the sauce over low heat for another 10-15 minutes and salt. At the end of cooking, bay leaf, peppercorns.

Mushroom mushroom sauce with milk, vegetables and herbs is suitable for many hot dishes, but it is especially recommended to serve it with fish.

White champignon sauce in mushroom broth

Ingredients

• 50 g dry champignons
• 30 g flour
• 2-3 bulbs
• 500 ml of mushroom broth
• 100 g butter, salt

1. Rinse mushrooms, boil in a small amount of salted water, chop. Peel, wash, finely chop the onion, sauté in a frying pan in 70 g of butter.
2. 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.
3. Then add mushrooms and onions, salt and cook the sauce until tender.
4. The resulting white mushroom sauce is served with dishes of veal, lamb, minced meat, and game.

Canned champignon sauce with white wine

Ingredients

• 300 g basic red sauce
• 75 g of tomato puree
• 75 g canned mushrooms
• 50 ml of dry white wine
• 1 small onion
• 40 g ham
• 30 g visceral fat
• green parsley and tarragon
• pepper, salt

1. Peel, wash and finely chop the onion.
2. Wash parsley and tarragon, chop.
3. Cut the ham into cubes.
4. Melt fat in a frying pan, put mushrooms and onions in a frying pan, fry for 1 minute, then add ham and fry for another 2-3 minutes.
5. Warm up the red main sauce, add fried onions, mushrooms and ham, add tomato puree and white wine.
6. Stir, cook over low heat for 5-7 minutes, then add greens, salt and pepper.
7. Bring sauce back to a boil and remove from heat.
8. Canned champignon red sauce is recommended to be served with fried meat, poultry and game dishes.

Creamy mushroom sauce with champignons in meat broth

Ingredients

• 500 ml meat broth
• 200 g mushrooms
• 2 bulbs
• 100 g cream
• 100 g butter
• 30 g flour
• salt

Creamy mushroom mushroom sauce from champignons is one of the most delicious, fragrant and simple, therefore we love many housewives who try to please their family with delicious dishes even on weekdays.

Sort the mushrooms, wash, cut into slices. Peel, wash and finely chop the onion. Fry mushrooms and onions in a frying pan in 50 g of butter until tender, salt.

Heat 20 g of butter in a frying pan, fry the flour on it until golden yellow. Remove from heat, add a third of the specified amount of broth, mix thoroughly.

Return the pan to the heat and bring the mixture to a boil, stirring constantly. Pour in the remaining broth and cream, cook at a low boil for 10-15 minutes, stirring occasionally. Add mushrooms, onion, salt and remaining butter, mix.

Ready creamy mushroom sauce served with dishes of potatoes, buckwheat and millet.

Mushroom champignon sauce with cream, roots and spices

Ingredients

• 500 ml of mushroom broth
• 100 g mushrooms
• 40 g butter
• 100 g cream
• 30 g chopped roots (parsley, celery)
• 20 g chopped onion
• 20 g flour
• 20 ml lemon juice, pepper, salt

Mushroom mushroom sauce with cream has a pleasant spicy taste, which is given by roots, onions and spices. In addition, it makes the dish unusually tasty and tender.

Mushrooms carefully sorted, washed, finely chopped. In a frying pan, heat half the specified amount of butter, put mushrooms, vegetables, fry for 2-3 minutes. Add flour, fry everything together until golden yellow.

In small portions, with constant stirring, add the broth and cream, bring the mixture to a boil, cook over low heat for 15 minutes.

Remove mixture from heat, strain, add pepper, salt, lemon juice and remaining butter, stir to combine.

Mushroom sauce with cream, roots and spices served with dishes of potatoes and cabbage, rice, buckwheat and millet.

Mushroom sauce with champignons, apple and onion

Ingredients

• 400 g mushrooms
• 200 g sour cream
• 2 bulbs
• 1 apple (Antonovka or any other sour variety)
• parsley and celery
• sugar, salt

The recipe for champignon mushroom sauce with sour cream, apple, onion and herbs will interest those who prefer unusual, sweet and sour dishes with an expressive taste and bright aroma.

1. Sort the mushrooms thoroughly, rinse, boil in a small amount of salted water, cool and cut into strips.
2. Peel, wash and finely chop the onion.
3. Wash parsley and celery, dry and chop.
4. Wash the apple, peel, remove the core, grate on a coarse grater.
5. Mix sour cream with mushrooms, onion, apple and herbs, season with sugar and salt, mix.
6. Mushroom sauce made from champignons and sour cream, apples, onions and greens is served with dishes of boiled vegetables and meat.

Creamy mushroom sauce with champignons, eggs and horseradish

Ingredients

• 300 g boiled champignons
• 250 g sour cream
• 50 g horseradish
• 2 eggs
• dill greens, green onions
• sugar, salt

Sour cream-mushroom sauce made from champignons, horseradish, eggs and greens will give sharpness and spice to any second course and give it a new, more expressive taste.

1. Finely chop the mushrooms. Wash dill and green onion, dry, finely chop.
2. Hard boil eggs, cool, peel and chop.
3. Mix sour cream with horseradish sauce, add eggs, mushrooms, dill and green onions. Season the sauce with sugar and salt, mix.
4. Serve with fried and baked potatoes.

Sauce with champignons, cucumbers and mayonnaise

Ingredients

• 200 g mayonnaise
• 100 g sour cream
• 70 g pickled mushrooms
• 70 g pickled cucumbers
• 1 small onion
• dill greens, red and black ground pepper

One of the most pressing questions of mushroom dishes lovers is how to cook mushroom sauce with sour cream, because it can transform any side dish, make it more tasty, juicy and fragrant. One of these recipes is presented here.

Pickled mushrooms cut into strips. Peel pickled cucumbers, cut into strips. Peel, wash and finely chop the onion. Wash dill greens, chop.

Mix sour cream with mayonnaise, add mushrooms, cucumbers, dill and onions, pepper, mix.

Mushroom sauce with sour cream and mayonnaise can be served with dishes of fresh and boiled vegetables, meat.

Creamy Mushroom Mushroom Sauce with Minced Spaghetti

Ingredients

• 200 g ground beef
• 150 g mushrooms
• 300 ml cream
• 1 bulb
• 1-2 garlic cloves
• 50 ml olive oil
• pepper, salt

The recipe for champignon mushroom sauce with minced meat and cream will help make a hot lunch dish more satisfying, nutritious and surprisingly tasty.

1. Peel, wash and finely chop the onion and garlic. Sort the mushrooms, wash, cut into small pieces.
2. Heat olive oil in a frying pan, put onion and garlic, fry for 2-3 minutes, then add minced meat and mushrooms, salt, pepper, mix and fry for another 5-7 minutes.
3. After that, add the cream, bring the sauce to a boil over low heat with constant stirring.
4. Fragrant creamy mushroom sauce of champignons with minced meat is ideal for spaghetti, as well as any pasta and vegetable dishes.
5. Serve the sauce with small pasta.

How to make Creamy Mushroom Bolognese Sauce

Ingredients

• 700 g mixed minced meat (pork, beef)
• 800 g canned peeled tomatoes
• 200 g mushrooms
• 100 g smoked ham
• 1 bulb
• 1 carrots
• 1 stalk of celery
• 60 ml olive oil
• 60 ml of dry red wine
• 60 ml cream
• ground nutmeg
• pepper, salt

Many cooks are looking for a recipe for how to cook champignon bolognese sauce with cream, ham, vegetables and minced meat, because this Italian delicacy is not only a great addition to spaghetti, but can also be served as a hearty, aromatic and very tasty dish on its own.

1. Peel, wash and chop carrots and onions.
2. Wash the celery, cut into small pieces.
3. Cut canned tomatoes into small pieces. Sort the mushrooms, wash, cut into slices. Cut the ham into small cubes.
4. Heat olive oil in a frying pan, put carrots, onions and celery, fry for 5-7 minutes, stirring occasionally.
5. Put the minced meat in the pan, mix thoroughly and fry for another 5-7 minutes. Add mushrooms to skillet and cook for 2-3 more minutes.
6. After that, add ham, tomatoes, wine, salt and spices, bring to a boil while stirring and simmer over low heat for 45–60 minutes, stirring occasionally.
7. At the end of cooking, add cream to the sauce, warm over medium heat for 1-2 minutes, remove from heat.
8. Serve sauce with spaghetti, tagliatelle.

The preparation of champignon sauce with cream is complemented by a photo, after viewing which you can see how appetizing and beautiful this dish looks.

Mushroom sauce with seafood in sour cream in a frying pan

Ingredients

• 400 ml sour cream 25% fat
• 200 g mushrooms
• 100 g peeled mussels
• 100 g peeled shrimp
• 1 bulb
• 2 garlic cloves
• 50 ml olive oil
• 1 teaspoon starch
• parsley
• ground paprika, salt

1. Peel, wash and finely chop the onion and garlic. Sort the mushrooms, wash, cut into thin slices. Wash parsley, dry, chop.
2. Put the onion and garlic in a pan with heated olive oil, fry until they become transparent. Add mushrooms, stir and fry for 4-5 minutes.
3. Then add thawed seafood, heat, add sour cream, add starch, paprika and salt, bring to a boil.
4. Cook champignon sauce with seafood in sour cream in a pan over low heat with constant stirring, add parsley to the sauce, mix and remove from heat.
5. Serve sauce with spaghetti. Can also be used to make small pasta casseroles.

Sauce with champignons, tomato puree and lemon juice

Ingredients

• 300 g basic red sauce
• 75 g of tomato puree
• 75 g mushrooms
• 50 ml of dry white wine
• 50 ml lemon juice
• 1 small onion
• 30 ml olive oil
• parsley and tarragon, pepper, salt

Peel, wash and finely chop the onion. Wash parsley and tarragon, chop. Wash mushrooms, cut into small pieces.

Heat the olive oil in a frying pan, put the mushrooms, onions, fry, stirring constantly, for 5-7 minutes.

Warm the red main sauce a little, put fried onions and mushrooms into it, add tomato puree, lemon juice and white wine. Cook, stirring, over low heat for 5-7 minutes, then add greens, salt and pepper. Bring sauce back to a boil and remove from heat.

Appetizing and fragrant red champignon sauce is recommended to be served with small pasta.

Mushroom, onion and chicken sauce

Ingredients

• 200-300g chicken fillet
• 6-8 pcs. mushrooms
• 1 onion
• vegetable oil
• pepper
• 1 Art. l. flour
• 200 ml milk or cream
• dill or parsley,
• 20g butter
• salt
• pepper

Champignon and chicken sauce is an excellent addition to potatoes, any vegetable dishes and pasta, making any dish juicy and fragrant.

The first step is to prepare the onion – peel, rinse and cut into small cubes. After that, fry it in vegetable oil until golden brown, put in a separate container.

Add vegetable oil to the same pan, put the chicken, cut into small pieces, fry until half cooked, put in a separate container.

Rinse the mushrooms, cut into plates, fry in a pan in vegetable oil.

Combine all prepared ingredients in a pan, add vegetable oil, salt, pepper, add flour. Then pour the cream into the pan, mix everything well, add greens, simmer for 5 minutes under the lid. Before turning off the heat, add a piece of butter to the pan. Let the dish rest for 10-15 minutes.

The recipe for champignon mushroom sauce with chicken is presented with a photo, which makes cooking easier and makes it possible to see the final result.