Porcini mushroom sauce: for meat, pasta, recipes with photos

The porcini mushroom sauce is not only tasty and tender, but also very satisfying. It will amaze everyone with its aroma and help diversify the menu. In a maximum of half an hour, everyone will be able to prepare an amazing sauce that will be no worse than a restaurant one.

How to make porcini mushroom sauce

White mushrooms are very popular among lovers of quiet hunting. They cook a wide variety of dishes. But it turns out especially tasty with their use of gravy. The sauce is prepared on the basis of fish or meat broth, cream, sour cream, mayonnaise, milk and or wine.

In addition, vegetables, fruits or cheese are added to a hot dish to enhance the taste, as well as flour, which helps to thicken the gravy. You can dilute it to the desired consistency with milk or broth, which is preheated.

The sauce is used as an independent dish, as well as an addition to any cereals, pasta or vegetable puree.

How to make dried porcini mushroom sauce

Gravy from dried porcini mushrooms turns out fragrant and very tasty. First, the fruits are poured with water so that the liquid completely covers them, and left for 3-4 hours. All copies should swell. You can add more water if necessary.

The liquid does not need to be drained. It turns out fragrant and is ideal for further preparation of the sauce. Porcini mushrooms are taken out with a slotted spoon, squeezed and used according to the chosen recipe.

How to make mushroom sauce from frozen porcini mushrooms

Gravy from frozen porcini mushrooms turns out no worse than from fresh ones. This is due to the fact that the frozen product retains its full taste and nutritional properties, as well as aroma.

Before you start cooking, you need to thaw the forest fruits. To do this, you need to get them out of the freezer in advance and transfer them to the refrigerator compartment. Do not place porcini mushrooms in the microwave or hot water. Thus, defrosting will be faster, but the fruiting bodies will lose their shape and change the taste for the worse.

It is necessary to stew frozen porcini mushrooms in the same amount of time as freshly harvested ones.

How to make fresh porcini mushroom gravy

Fresh fruits are first sorted out, only strong and intact ones are suitable for cooking. Wormed by worms, they are immediately thrown away. It is best to use young porcini mushrooms, as large ones absorb a large amount of toxins and can be harmful to health.

After that, they are cleaned, removing all debris and washed. Then boil in salted water until tender. During the cooking process, the water is changed once, which draws out harmful substances from the fruiting bodies. The broth is not poured out, but used to make a sauce or soup.

Not only fresh, but also dried fruits are suitable for sauce

Mushroom Sauce Recipes

Gravy helps to bring out the taste of any dish. In winter, canned porcini mushrooms, dried, salted or frozen can be used for cooking.

Below are the best recipes for stewed porcini mushrooms with the addition of various ingredients, thanks to which everyone will be able to prepare an amazingly tasty sauce the first time. It will harmoniously complement any dish.

Classic porcini mushroom sauce

The traditional version has an incredible aroma and great taste. It goes well with chicken dishes and pasta.

Required:

• fresh porcini mushrooms – 170 g;
• ground black pepper;
• butter – 120 g;
• salt;
• onion – 240 g;
• garlic – 3 tooth;
• flour – 40 g;
• mushroom broth – 480 ml.

Cooking process:

1. Pour water over fruiting bodies that have been previously cleaned and washed. Salt. Cook until fully cooked. Get it with a slotted spoon. Rinse and cool. Cut into small cubes. Leave the broth for further preparation.
2. Sauté chopped onion in butter until soft.
3. Add porcini mushrooms, chopped garlic. Steam on a minimum flame for a quarter of an hour. Stir constantly, as the sauce can burn.
4. In a separate pan, brown the flour with the addition of butter. Pour in the broth. Mix thoroughly and quickly. There should be no lumps. Boil 10 minutes. Fire must be kept to a minimum.
5. Connect two masses. Salt. Sprinkle with pepper and stir. If you need a delicate homogeneous consistency, then you can beat the mixture with an immersion blender.
6. Cook with the lid closed for three minutes. Remove from stove and leave for 10 minutes.

Greens will help improve the taste of the sauce

Mushroom sauce with porcini mushrooms and sour cream

A detailed recipe with a photo will help you cook mushrooms in white sour cream sauce the first time. The dish will be a wonderful addition to friable rice.

Required components:

• flour – 60 g;
• boiled white mushroom – 250 g;
• black pepper – 5 g;
• mushroom broth – 800 ml;
• onion – 360 g;
• salt;
• sour cream – 110 ml;
• Butter – 70

Step-by-step process:

1. Chop the peeled onions. Fry until golden brown.
2. Finely chop the fruit bodies and fry separately. The process will take about 20 minutes. By this time, the released liquid should have evaporated.
3. Combine with flour. Whisking constantly, pour in the hot broth. With it, you can adjust the desired density of the sauce.
4. Enter sour cream. Salt. Then pepper.
5. Warm up for three minutes. Turn off the heat and insist under a closed lid for seven minutes.

Serve hot gravy

Mushroom sauce of porcini mushrooms with nutmeg

The sauce helps turn an ordinary piece of meat or a cutlet into an exquisite expensive dish. You can cook it with any mushrooms, but with white mushrooms it turns out to be especially tender and fragrant.

Ingredients needed for the sauce:

• butter – 40 g;
• black pepper;
• garlic shallot – 1 pc.;
• salt;
• garlic – 1 tooth;
• nutmeg – 2 g;
• flour – 30 g;
• boiling water – 500 ml;
• cayenne pepper – 2 g;
• thyme – 3 branches;
• dried porcini mushrooms – 7 large;
• white wine – 60 ml.

Instructions for cooking:

1. Pour boiling water over porcini mushrooms. Leave for half an hour. Take out and grind.
2. If the infusion is not quite clean, then strain.
3. Heat up the oil in a saucepan. Add finely chopped onion. Simmer for three minutes until lightly browned.
4. Throw in chopped garlic. Darken for half a minute.
5. Sprinkle flour. Stirring, cook for two minutes. The flour should darken slightly.
6. Fill with wine. Stirring constantly, simmer for two minutes. Sprinkle with spices and herbs. Pour a little infusion of porcini mushrooms. Mix. Make sure there are no lumps.
7. Pour in the remaining infusion. Boil.
8. Switch fire to minimum. Boil the gravy for 11 minutes. Stir occasionally. Beat with a blender.

Serve the sauce, garnished with herbs

Porcini mushroom sauce with garlic

Garlic gives the sauce a piquancy, and lemon zest fills it with an amazing aroma.

Required:

• butter – 60 g;
• nutmeg;
• lemon zest – 10 g;
• porcini mushrooms – 230 g;
• black pepper;
• garlic – 2 tooth;
• cheese – 60 g;
• cream – 360 ml.

Step-by-step process:

1. Boil forest fruits. Cool down.
2. Melt butter in a saucepan. Lay out sliced ​​porcini mushrooms. Fry for half a minute. The fire must be medium.
3. Add finely chopped garlic cloves. Pour in the cream. Mix.
4. Sprinkle in lemon zest, then nutmeg and pepper. Salt.
5. Stirring constantly, cook for three minutes.
6. Pour in grated cheese. Simmer until the last product added is dissolved.

Gravy is delicious served with boiled, fried or baked potatoes

Porcini mushroom gravy with onion and cheese

Mushroom sauce made from porcini mushrooms is ideal for pasta. To make it more satisfying, minced meat is added to the composition.

Ingredients:

• minced meat – 230 g;
• cheese – 130 g;
• white mushroom – 170 g;
• salt;
• cream – 330 ml;
• pepper;
• onion – 150 g;
• greenery;
• olive oil – 50 ml;
• garlic – 2 cloves.

Step-by-step process:

1. Chop the onion, then the garlic cloves.
2. Sort, wash and cut into cubes porcini mushrooms.
3. Warm up the oil in a saucepan. Place garlic and onion. Simmer for three minutes.
4. Put the minced meat mixed with forest fruits. Sprinkle with pepper. Salt. Stirring constantly, fry for seven minutes. In the process of cooking, break up lumps with a spatula.
5. Pour in the cream. Cook over low heat until the mixture boils. Add grated cheese. Mix.
6. Serve in a minute. Sprinkle with chopped herbs if desired.

For cooking, hard cheese is used.

Mushroom gravy of porcini mushrooms with melted cheese

The melted cheese helps to add flavor to the sauce.

Ingredients:

• processed cheese – 130 g;
• salt;
• nuts – 20 g;
• sour cream – 230 ml;
• olive oil – 40 ml;
• pepper;
• boiled porcini mushrooms – 130 g.

Step-by-step process:

1. Put the cheese in the freezer for half an hour. This preparation will help simplify the grinding process.
2. Mushrooms cut. Fry until golden brown. Grind the nuts in a coffee grinder and combine with the fried product.
3. Pour in sour cream. Salt. Sprinkle with pepper and simmer for 12 minutes. Stir constantly during the process.
4. Get the cheese and grate on a medium grater. Pour into sauce. When the product melts, the dish is immediately ready to eat.

Serve the finished product beautifully in a separate small bowl.

Lean mushroom sauce

Diet is a complex process that not everyone can handle. Many people think that it is necessary to eat tasteless and monotonous dishes. The proposed recipe is able to prove to everyone that the menu can be not only healthy, but also tasty. Lean mushroom gravy will improve the taste of any porridge and easily replace meat products. Therefore, in addition to losing weight, the sauce is ideal for vegetarians and fasting people.

You need:

• dry porcini mushrooms – 70 g;
• salt;
• onion – 130 g;
• carrots – 70 g;
• spice;
• sweet pepper – 70 g;
• vegetable oil – 60 g;
• flour – 60

Step-by-step process:

1. Pour fruiting bodies overnight with water. Take out with a slotted spoon and grind. Make cubes smaller. Do not drain the water, it will be useful for making the sauce.
2. Chop the onion. Grate carrots finely. Grind the pepper, which you can not use if desired. Saute with porcini mushrooms.
3. Fry flour. Its color should be dark cream. Pour in oil. Mix until smooth. Remove from fire and cool. Repeat the process several times until the mass becomes thick enough.
4. Pour in some of the remaining water after soaking. Mix. Add spices with salt and cook for seven minutes.
5. Add fried foods. Simmer on a low flame for a few minutes.

Sauce with porcini mushrooms and vegetables turns out to be nutritious and healthy

Calorie content of porcini mushroom sauce

The porcini mushroom itself is low in calories, since 100 g contains 34 kcal. The indicator becomes higher when adding various products. The sauce according to the classic recipe contains 100 kcal per 102 g, with sour cream – 69 kcal, with nutmeg – 67 kcal, with garlic – 143 kcal, with onions and cheese – 174 kcal, with melted cheese – 200 kcal.

Conclusion

White mushroom sauce is a delicious addition to rice, buckwheat, potatoes and pasta. Properly prepared gravy has a high taste and is suitable for consumption by people who follow their figure.