White mushrooms in cream: recipes with photos

Porcini mushroom sauce with cream is a tasty, tender and hearty dish with a great aroma that can add variety to a regular menu. It can be prepared on the basis of broths, sour cream, cream, mayonnaise, milk or wine. Often served as a gravy for pasta, cereals, or mashed vegetables, but mushroom sauce with cream is not ruled out as a main dish.

How to cook porcini mushrooms with cream

Mushroom sauce is prepared from both fresh and dried or frozen fruit bodies. Dried specimens will need to be kept in water for some time so that they are saturated with liquid and restore their shape. Thawing may be required depending on the desired consistency of the future gravy. If in the finished dish the porcini mushrooms should be cut into pieces or they are planned to be fried until golden brown, then you need to defrost the fruiting bodies. In other cases, this is not necessary.

The sauce is prepared from fresh, dried and frozen mushrooms.

To get a thick consistency of gravy, starch or flour is added to it, cheese or other ingredients can also be used. The flour is pre-fried in a dry frying pan or in butter until brown. So the finished dish will be tastier and get a beautiful brown color.

Fruit bodies for cooking are cut very finely, sometimes they even use a blender or meat grinder. Otherwise, instead of gravy, you get porcini mushrooms stewed in cream.

Usually, onions are added to the gravy to enhance and emphasize the taste and smell of mushrooms. It should be cut as small as possible so that it is practically not noticeable.

If you need to fry any ingredient in the recipe, it is better to use butter, despite the fact that vegetable oil is also allowed.

Mushroom sauce can be served as a gravy, in which case it should be hot. As a separate dish, it can be put on the table cold. To prevent a film from forming on it when cooling, it is covered with pre-oiled parchment paper.

Recipes for porcini mushrooms with cream

There are many ways to cook porcini mushrooms, but mushroom gravy with cream is the best dish that can be made from this product. Below are the best recipes with photos of porcini mushroom sauces with cream – classic, as well as with the addition of ingredients such as nutmeg, garlic, onion, melted cheese. Each of them in its own way changes the taste and aroma of the finished gravy.

Classic creamy mushroom sauce with porcini mushrooms

Creamy mushroom sauce, prepared according to a classic recipe, stands out for its unforgettable aroma and amazing taste.

Ingredients:

• fresh mushrooms – 170 g;
• 240 g of onions;
• 40 g flour;
• 480 ml of mushroom broth;
• 120 g butter;
• 3 cloves of garlic;
• salt, black pepper – to taste.

Creamy mushroom sauce can be served with pasta and chicken

Procedure:

1. Peel fruit bodies, wash, pour salted water, boil until tender. Remove with a slotted spoon from the water, rinse, cool, cut into small cubes. Do not pour out the broth.
2. Place finely chopped onion in a saucepan, sauté until soft.
3. Finely chop the garlic, put together with mushrooms in a saucepan. Simmer on low heat for 15 minutes, stirring occasionally so that the dish does not burn.
4. Pour flour into the pan and brown, adding butter. Add broth, stir quickly to avoid lumps. Boil for 10 minutes over low heat.
5. Pour liquid into mushrooms, add pepper and salt, mix. To get a gentle homogeneous mass, you can use an immersion blender.
6. Cover the sauce with a lid, cook for 3 minutes. Remove from stove, infuse for 10 minutes.

Dried porcini mushroom sauce with cream

The preparation of this dish does not take much time. You can change its consistency by increasing or decreasing the amount of flour.

Ingredients:

• dried porcini mushrooms – 20 g;
• 0,2 l cream (low-fat);
• 20 g flour;
• 40 g butter;
• salt, seasoning – to taste.

Adding flour makes the mushroom sauce thicker.

Step-by-step cooking:

1. Pour cold water into a bowl, place porcini mushrooms and leave for 6-8 hours to swell.
2. Wash the prepared fruit bodies, put in a saucepan, pour water, put on fire. After boiling, cook for 5 minutes, not forgetting to remove the resulting foam.
3. Season with salt and continue to simmer for 15 to 20 minutes.
4. Drain the water, dry the mushrooms and grind in a blender.
5. In a frying pan with melted butter, add flour and fry a little. Pour in the cream and, stirring vigorously, continue to cook until thickened.
6. Put the fruiting bodies, salt and pepper. Keep on fire for another 2-3 minutes and set the gravy aside until it cools completely.

If desired, you can add your favorite spices or seasonings to the finished dish.

Porcini mushrooms in creamy sauce

This sauce is considered universal because it is suitable for any dishes.

Ingredients:

• 150 g fresh or frozen fruiting bodies;
• 0,25 l cream 10% fat;
• 100 g of onions;
• 100 g butter;
• 120 ml of water;
• 30 g fresh dill;
• salt, black pepper to taste.

Creamy sauce with mushrooms can be served with meat and potatoes

Procedure:

1. Peel, cut the fruiting bodies into medium-sized cubes.
2. Peel the onion from the husk, chop finely.
3. In a saucepan with melted butter, sauté the onion until browned.
4. Add fruiting bodies to the dishes, continue cooking until the moisture has completely evaporated.
5. Put pepper, salt, cream. Stirring, cook for 10 minutes.
6. Finely chop the dill, put in a saucepan, continue to stew for 5 minutes.
7. Grind the gravy in a blender until smooth.
8. Return the almost finished dish to the saucepan, boil and cook until the desired density.

Porcini mushroom gravy with cream

Dry porcini mushrooms stewed in cream will be a delicious gravy for meat dishes and side dishes. Cooking process:

• dried mushrooms – 30 g;
• 1 glass of hot water;
• 1 shallot;
• 1 st. l. butter;
• 0,5 hours. L. Timyyana;
• 0,25 glass of cream;
• 0,3 cups of grated Parmesan cheese;
• 1 Art. liter. olive oil;
• salt, black pepper – to taste.

Porcini mushroom gravy is served with meat dishes and side dishes

Step-by-step cooking:

1. Pour dried porcini mushrooms with hot water and leave to restore shape. After 20 minutes, drain the water and save for further cooking.
2. Cut the fruit bodies into small cubes, finely chop the onion and garlic.
3. In a frying pan with melted butter, fry mushrooms, garlic, onion, thyme and pepper for two minutes. Salt the dish.
4. Mix cream and water, pour into the pan.
5. Pour in the parmesan. Stirring constantly, cook the gravy for 2-4 minutes.

Sauce with porcini mushrooms, cream and melted cheese

To prepare 4 servings of this dish you will need:

• white mushrooms – 200 g;
• 300 ml cream 20% fat;
• 30 g butter;
• 50 g of processed cheese;
• 4 cloves of garlic;
• 1 bulb;
• salt and pepper – to taste.

The sauce will be most aromatic if you use frozen porcini mushrooms for its preparation.

Cooking process:

1. Wash fruit bodies and cut into cubes.
2. Melt the butter in a heated frying pan, put the porcini mushrooms and fry.
3. Add finely chopped garlic-onion mixture to mushrooms.
4. Grate the melted cheese on a coarse grater.
5. Pour cream into the pan, salt and pepper, mix everything.
6. Add melted cheese and simmer until boiling.

Creamy mushroom sauce goes great with meat dishes.

White mushroom sauce with garlic

In this recipe, garlic is used to spice up the dish, while lemon zest adds incredible flavor.

Ingredients:

• white mushrooms – 230 g;
• 60 g butter;
• 10 g lemon zest;
• 60 g cheese;
• 360 ml cream;
• 2 cloves of garlic;
• nutmeg, black pepper, salt – to taste.

Porcini mushroom sauce with garlic is obtained with a delicate and piquant taste

Procedure:

1. Boil fruit bodies, cool, cut into slices.
2. Fry porcini mushrooms in melted butter in a frying pan for about half a minute.
3. Grind garlic, add to mushrooms, add cream, mix thoroughly.
4. Put the lemon zest, spices, salt.
5. Stew porcini mushrooms in cream in a pan, stirring constantly for three minutes.
6. Grate and sprinkle with cheese.

The preparation of the gravy continues until the cheese is completely dissolved.

White mushroom sauce with onion and cheese

A dish of mushrooms with cream, cheese and onions goes well with spaghetti. To make it more tasty and rich, minced meat can be added to the composition.

Ingredients:

• 230 g minced meat;
• white mushrooms – 170 g;
• 130 g cheese;
• 50 ml of olive oil;
• 330 ml cream;
• 150 g of onions;
• 2 cloves of garlic;
• salt, pepper, greens – to taste.

You can add a little minced meat to the porcini mushroom sauce for a richer taste.

Preparation:

1. Coarsely chop the onion and garlic.
2. Peel the fruit bodies, wash and cut into cubes.
3. Put the garlic and onion into the heated skillet. Fry for three minutes.
4. Mix porcini mushrooms with minced meat, add to the pan. Season with pepper and salt. Cook for about seven minutes, stirring often to avoid lumps.
5. Add cream and simmer over low heat. Pour the chopped cheese into the boiled mass and mix. Leave on the stove for about a minute. Serve hot.

Fresh herbs are added to the finished sauce to taste.

Mushroom sauce of porcini mushrooms with cream and nutmeg

Sauce with mushrooms and cream, made according to this recipe, has an indescribable aroma. It goes well with side dishes, meat or poultry.

To cook porcini mushrooms with cream and nutmeg, you will need:

• fresh porcini mushrooms – 400 g;
• 1 head onion;
• 200 ml cream 20% liquid;
• 1 Art. l flour;
• 2 Art. l. vegetable oils;
• 1 st. l. butter;
• 2 g nutmeg;
• pepper and salt to taste.

Mushrooms for sauce can be chopped in a blender or meat grinder

Procedure:

1. Fruit bodies wash, peel, boil for 40 minutes, drain the water, chop finely.
2. In a saucepan, add a mixture of butter and vegetable oil, fry the mushrooms.
3. Put the chopped onion, salt, pepper, continue cooking.
4. Add flour, mix, fry.
5. Add the cream, stirring, add the nutmeg, boil and cook the gravy over low heat for 8 minutes until the desired consistency is obtained.

Calorie content of porcini mushrooms with cream

Boletus itself is not a high-calorie product – per 100 g it contains only 34 kcal. If you make gravy from it, this value will become higher due to the addition of other ingredients. Classic sauce per 100 g of the product contains 102 kcal, with nutmeg – 67 kcal, with garlic – 143 kcal, with cheese and onions – 174 kcal, with melted cheese – 200 kcal.

Conclusion

Porcini mushroom sauce with cream can be served as a main course or as an addition to meat, poultry, various side dishes. It has an amazing taste, great aroma, and also does not contain a large amount of calories, so it is suitable for people who follow their figure.