How to cook mushroom sauce for meat. Basic white fish sauce. Mushroom cream sauce.
Mushroom sauce - one of the most beloved. A strong, persistent aroma and the incomparable taste of mushroom sauce are capable of correcting the flaws of the main course or making a boring dish completely unusual.
Mushrooms with sour cream - a trouble-free combination. Sour fermented milk product creates a “volume” of sauce, and mushrooms fill it with taste.
General principles of cooking mushroom sauces with sour cream
The basis of the sauce is made from fresh mushrooms. The most commonly used champignons, as they are easily accessible at any time of the year. In season, the sauce can be prepared from forest mushrooms, which during heat treatment keep their shape well - do not crawl away. If there are frozen mushrooms, they will do.
Legs and caps of fresh mushrooms are cleaned of dirt and debris before use, and then washed with running water, paying special attention to the inside of the cap. Usually it is in this part that trash accumulates. Frozen mushrooms are thawed at room temperature or in the refrigerator, placed in a common chamber for several hours. It is undesirable to defrost in water, as they absorb excess moisture.
Mushrooms for the sauce are cut into small slices or thin strips. It is used both a hat, and legs. They are boiled, then fry with onions, sometimes adding carrots. There are recipes for preparing the sauce without roasting the mushroom base.
Sour cream is added last. A fermented milk product does not like high temperatures and under their influence can spread. To minimize the likelihood of such an undesirable result, it is advisable to take sour cream with a small percentage of fat content, extremely fresh and high-quality.
Mushroom sauces with sour cream can be thick or rare. Flour acts as a thickener, starch is not used. Flour can be mixed with ready-made mushroom roasting or with sour cream. Before introducing the thickener into the sauce, which is cooked without roasting the mushroom base, flour is diluted in a small amount of cold water. The mixture is introduced gradually, pouring a thin stream into the boiling mass, and vigorously stirring it in a circle.
Fungal sauces with sour cream often complement the tomato, which gives the dressing a slightly sour taste. This may be tomato paste or mashed fresh tomatoes. Tomato is injected into the sauce along with sour cream.
Seasoning, spices, fresh greens - without which it is impossible to achieve a special flavor and rich taste of the sauce. Ground pepper - the most common spice, can be used turmeric, powder of nutmeg, red pepper.
Mushroom sauce universal It can be served with boiled or fried potatoes, casseroles, meatballs, potato cutlets. In Italian cuisine, mushroom sauce is seasoned with pasta. Mushroom sauce with sour cream goes well with any cereal boiled in water.
Mushroom sauce with sour cream for serving to potato dishes
Ingredients:
Medium fresh mushrooms - 400 gr.;
Two onions;
125 gr. sour cream, medium fat;
Spoon finely chopped dill;
30 gr. flour.
Cooking method:
1. Rinse well, wash the mushrooms, separate the caps and cut into small pieces.
2. Put it in a saucepan, add a shredded onion. Pour a little more than a glass of water, set to intense heat. Bringing to a boil, reduce the heat so that the contents of the pan only slightly boil, and cover with a lid. Cook mushrooms with onions for 25 minutes.
3. In a small cup pour some cold water, diluted with flour. Introduce the flour mixture to the mushrooms in a thin stream, stirring intensively the boiling base.
4. Add an incomplete spoonful of fine salt to the sauce and season with a little, put sour cream in, fill the dill. Carefully stirring all the components, remove the pan from the stove, cover with a lid.
5. Mushroom sauce is served hot with casseroles, pancakes, cakes, goes well with other potato dishes.
Easy recipe of mushroom sauce with sour cream and raw to spaghetti
Ingredients:
Small champignons or any other fresh mushrooms - 350 gr.
Small onion;
Half a pack of butter;
Spoon flour (30 gr.);
120 gr. Kostroma cheese;
Four spoons of thin sour cream;
Three sprouts of young dill;
Half a spoon of mushroom seasoning.
Cooking method:
1. Hats and legs of the washed mushrooms cut into thin strips and boil, dropping in boiling water for five minutes. We recline on a colander and leave for a while to dry well.
2. In a deep thick-walled pan dissolve the butter. Put middle-cut garlic teeth and chopped onion. Pass over low heat until the onion slices become transparent, then add the cooked mushrooms. Fry without changing the heat for half an hour. From time to time we mix and make sure that the mushrooms do not brown. If the oil is absorbed quickly, pour in some water.
3. Season the mushroom roast with pepper, add some salt and, after mixing it carefully, spread sour cream mixed with flour to it. Stew for five minutes, turn off the heat and immediately put the grated cheese to sleep, followed by the dill. Continuously stir the mushroom sauce until the cheese chips are completely dissolved.
4. Spread the mushroom dressing on top of hot spaghetti or other type of pasta.
Universal tomato mushroom sauce with sour cream
Ingredients:
A pound of fresh mushrooms;
One small carrot;
20 grams of butter, sweet cream;
Onion head;
20% sour cream - 80 gr .;
2 spoons of refined oil;
20 grams of tomato paste;
White flour, wheat - 1 tbsp. l .;
300 ml of water or mushroom decoction.
Cooking method:
1. Carrot rubbed large, small slices shred the onion. We clean, wash and dry mushrooms in a colander, cut them into small cubes.
2. Slightly warming up the vegetable oil, dip in it and cream. Turn on the average heat and wait until the mixture of fats is well warmed.
3. In hot, but not boiling, fat omit mushrooms. Cooking, stirring, seeking evaporation of moisture. Add the vegetables and continue to simmer, covered with a lid, until they soften.
4. Sprinkle the prepared roasting with flour, stirring, heat at medium temperature up to a minute, and pour broth or water into it. We introduce a paste diluted with a small amount of water, add sour cream, salt and pepper.
5. Mix the sauce and simmer on the lowest point of the fire for about five minutes, until it thickens easily.
Spicy mushroom sauce with sour cream: a recipe for flavored pasta dressing
Ingredients:
A little more than half a glass of dried tomatoes;
200 gr. sour cream;
Two spoons of dry wine;
450 grams of fresh champignons;
Creamy "Peasant" butter - 60 g;
Six small onions;
Teaspoon flour;
Spoon of olive oil;
Powdered nutmeg powder;
Two spoons of chopped parsley.
Cooking method:
1. Peel the onion and shred it with strips. Cut the mushrooms into small pieces. If dried tomatoes are cut large, cut them into strips.
2. In a skillet, warm the vegetable oil and melt the butter in it well. Fry onions in a mixture of fat to transparency, then add the mushrooms and simmer for three minutes. Salt, add 0.3 spoons of pepper, mix. Simmer another minute and a half, temporarily remove from heat.
3. Enter sour cream into the mushroom base, pour in the wine, mix well and put it on the fire again. Add dried tomatoes, nutmeg, and cook, stirring regularly and not allowing the sauce to boil for seven minutes.
The recipe of tomato mushroom sauce with sour cream and fresh tomatoes without flour
Ingredients:
400 gr. any fresh mushrooms, preferably white;
Tomatoes, fresh - 300 gr .;
Large onion;
Sour cream 15% fat - three spoons;
Five tablespoons of highly refined oil.
Cooking method:
1. We cut the mushrooms cleaned and washed from the remains of dirt. Clean the three prongs of garlic and gently crush with a spoon.
2. In a frying pan, heat the oil well, dip the garlic in it. Fry for about a minute, remove, put onion into the pan. Lightly grilled, add mushrooms. On a small fire simmer all together for about five minutes. Do not cover the lid, allowing the moisture to completely evaporate.
3. Scald tomatoes with boiling water. Quickly cool them with running water, remove the peel with a knife, grind the pulp into puree in any convenient way.
4. Slightly add salt to the tomato, add a little pepper, mix with sour cream and pour over the mushrooms. Simmer on medium heat with a slight boil for 20 minutes.
Spicy mushroom sauce with sour cream: a recipe of Indian cuisine
Ingredients:
A kilogram of oyster mushrooms or champignons; you can use forest mushrooms (wild mushrooms, chanterelles);
Half a cup of rare sour cream;
A teaspoon of turmeric;
Small onion head;
Half spoon ground zira;
A small bunch of dill;
Refined oil;
10 gr. fresh ginger root;
One third of a spoonful of freshly ground pepper.
Cooking method:
1. Cut the mushrooms washed from dirt into small ones and dip them into well-heated oil. Fry over low heat until evaporation of moisture, do not give to brown.
2. Finely rub the ginger. In a mortar and pestle, carefully grind all the spices and add pressed ginger to them. Add half a glass of cold water and mix thoroughly.
3. Paste the finely chopped onion in a clean pan in vegetable oil until transparent. Add to it the prepared spicy mixture, stir and leave to simmer. After a quarter of an hour, put the previously fried mushrooms and dill in the pan, cook another five minutes.
4. Add sour cream to the mushroom sauce, add some salt at our discretion and heat well. We make sure that it does not boil, otherwise the sour cream will immediately roll up.
Tricks of cooking mushroom sauces with sour cream
It is not necessary to use fresh mushrooms, sauces are prepared from dried mushrooms, only they will need to be soaked well. Usually, water is used for this, but if you soak the mushrooms in milk, the sauce will be softer. To enhance the flavor, slightly soaked dried mushrooms can be added to fresh ones.
In order not to take lumps of thick or excessively fat sour cream, it should be diluted with water or mushroom broth.
Do not use spices with a bright aroma, they will kill the main flavor of the mushroom sauce.
A fragrant mushroom sauce will be a great addition to different dishes. It is very tasty potato dishes, steamed vegetables and baked or roasted meat. This tender sauce can be served with pasta, cauliflower or cabbage rolls. In it, you can bake patties, chops or rolls.
Among the many options for cooking mushroom sauce, you can choose a recipe that is most liked by all family members.
You can make an unusually fragrant sauce of dried porcini mushrooms, and you can cook sweet-tasting sauce from honey agaric. Some people like thick orange chanterelle sauce, while others prefer champignon sauce.
In addition to mushrooms, the composition of most of these sauces include cream or sour cream, onions, vegetable oil and all sorts of spices. The onion roasted in vegetable oil enhances the mushroom flavor and makes the sauce much more appetizing. But if you do not like fried onions, you can not add it to the sauce, it will be just excellent without the onions.
Spices and additives with a very rich taste are rarely added to mushroom sauces so as not to kill the unique mushroom flavor. Mushrooms in these sauces play a major role, and the remaining ingredients only shade their taste and unobtrusively complement it.
Recipe 1. Basic Mushroom Sauce
On the basis of this mushroom sauce, you can prepare other sauces from mushrooms. The main mushroom sauce suits both vegetable dishes and meat, meatballs, cabbage rolls, casseroles and rolls. Serves as an additive to other various types of sauces.
Ingredients:
✵ dried mushrooms - 100 g (or fresh - 300 g);
✵ water - 2.5 liters;
✵ onion - 2 pcs .;
✵ butter (or vegetable) - 50 g;
✵ sour cream - 3 tbsp. spoons.
.
Cooking
1.
Wash the mushrooms and boil the broth with 1 onion, cut in half on the lowest heat for 2 hours.
2.
Fry the flour lightly in a deep frying pan.
3.
Graded flour gradually dissolve 2.5 cups of mushroom broth, mix well (so that there are no lumps) and cook for 5-7 minutes.
4.
Chop the second onion and fry in butter.
5.
Add to the onions finely chopped mushrooms (or scrolled in a meat grinder) and fry for 3-5 minutes.
6.
Add mushroom broth with flour, sour cream, mix thoroughly, bring to a boil and remove from heat. 
Cook with pleasure!
Recipe 2. Classical mushroom sauce
Classic sauces in mushroom broth or using the mushrooms themselves are popular among a huge number of gourmets. Mushroom sauce is universal: with it, the usual buckwheat porridge, and meat, and potatoes or pancakes, and even pasta are tasty. Fish with mushroom sauce and dumplings has a very refined taste. How to cook a classic mushroom sauce? It is very simple, because its preparation does not require special knowledge or special ingredients. 
Ingredients:
✵ mushrooms (fresh or frozen) - 200-300 g;
✵ onion - 1 pc .;
✵ sour cream - 2-3 tbsp. spoons;
✵ butter - 50 g;
✵ water or broth (vegetable, meat, mushroom) - 500 ml;
✵ wheat flour - 1.5 tbsp. spoons;
✵ salt - to taste;
✵ pepper (spices) - to taste.
To calculate the weight of a product you can use a comparative table of measures and weights.
Cooking
1.
Mushrooms and onions clean, wash and chop finely.
2.
In a frying pan with a thick bottom, first fry the onion in butter to butter until transparent, then put mushrooms and fry over medium heat to it.
3.
When the mushrooms are ready, pour in the flour, mix well and only then, stirring constantly, dilute with broth or water.
4.
Stew the mushroom mixture for 9-10 minutes.
5.
At the very end, salt, pepper, add sour cream.
6.
While stirring, bring to a boil and turn off the heat.
7.
Ready sauce should brew about 20 minutes.
Cook with pleasure!
Recipe 3. Dried Mushroom Sauce
If you have stocked up with dried mushrooms since autumn, you can make a variety of delicious dishes with mushroom sauce every day. Mushrooms are an excellent source of protein. Just keep in mind that this is quite a heavy meal. Nutritionists do not recommend often eating dishes from mushrooms to children under 7 years old and people with diseases of the liver, stomach, pancreas. Properly cooked mushrooms are easier to digest, so you need to strictly adhere to the recipe. 
Ingredients:
✵ dried mushrooms - 40-60 g;
✵ bulb onion - 300 g (3 pieces of the average size);
✵ wheat flour - 2 tbsp. spoons;
✵ butter (or margarine) - 50 g;
✵ salt - to taste;
✵ pepper (spices) - at will.
Cooking
1.
Rinse dry mushrooms, pour 1-2 glasses of cold water and leave for 6 hours (you can overnight).
2.
Put the soaked mushrooms and liquid in the pan, add cold water (up to 1 liter) and cook without salt until ready.
3.
Then remove the mushrooms with a slotted spoon and chop with a knife.
4.
Peel the onions, rinse, finely chop and fry in butter (for the fast menu, butter can be replaced by vegetable).
5.
When the onions become transparent, add the mushrooms and fry until done.
6.
Spasserovat flour in butter until ruddy color.
7.
Not letting the broil to cool, add 3 cups of hot mushroom broth with continuous stirring. Boil at low boil, stirring for 6-7 minutes.
8.
Then add the mushrooms with onions, salt and pepper (if desired), stir and as soon as it begins to boil remove from heat. Ready sauce fill the remaining butter.
9.
Give the sauce of dried mushrooms a little brew and then can be served with meat, cereal and potato dishes, casseroles, rolls and pasta.
Cook with pleasure!
Recipe 4. Sour cream of white mushrooms
Gravy from white mushrooms belongs to the delicious dishes, because it is very tasty and rather rare guest on our table. It is prepared in a large amount of cream and butter, therefore it is very tender. For successful cooking gravy, you need to cook it over low heat, stirring often, and most importantly - skillfully set off with seasonings. Therefore, do not add all the seasonings at once, try what you do. White mushroom gravy can be served with pasta, potatoes, chops, Greek and stuffed cabbage. 
Ingredients:
Белые white mushrooms (fresh) - 200 g;
✵ onion - 1 pc .;
✵ mushroom (or meat) broth - 500 ml;
✵ wheat flour - 2 tbsp. spoons;
✵ butter (or vegetable) - 3 tbsp. spoons;
✵ sour cream - 0.5 glass;
✵ parsley or dill (minced) - 1 tbsp. spoon;
✵ salt - to taste;
Молот ground black pepper (spices) - to taste.
✵ lemon juice - to taste.
To calculate the weight of a product you can use a comparative table of measures and weights.
Cooking
1.
White mushrooms clean, wash and cook broth.
2.
In a deep frying pan with a thick bottom, melt the butter, put the finely chopped onion and parsley (or dill) and lightly fry.
3.
Sprinkle with flour and, stirring, hold on the fire for 1 minute.
4.
Then gradually add broth with sour cream to the dressing and cook for 6-8 minutes with continuous stirring.
5.
Then put the boiled white mushrooms into the gravy and stew to the desired thickness.
6.
Spice gravy with lemon juice, salt and pepper to your liking.
7.
Serve with boiled and stewed beef, boiled fish, boiled potatoes, etc.
Cook with pleasure!
Recipe 5. Cream sauce with porcini mushrooms
Autumn is a golden time! How fortunate that she gives us the opportunity to delight herself with delicious, fragrant mushroom dishes! The white mushroom is the king among all the mushrooms! What a delicious meal you can cook with this product! Mushroom sauce turns out so matchless that you can eat it even just like that with bread, without a side dish. Cook and enjoy cream sauce with porcini mushrooms to your attention!
Ingredients:
✵ white mushrooms fresh - 200 g (or dried - 100 g);
✵ cream - 250 ml;
✵ butter - 3 tbsp. spoons;
✵ bulb onion - 1 pc. (small size);
✵ salt - to taste;
Молот ground black pepper - to taste;
✵ cumin dry - 0.5 tsp;
У dill (fresh) - the floor of the beam.
To calculate the weight of a product you can use a comparative table of measures and weights.
Cooking
1.
Fresh porcini mushrooms clean, wash and cut into small cubes. Dry mushrooms pour water, leave for 6-8 hours, then rinse, boil until cooked and chop.
2.
Peel the onions, rinse under cold water, chop and fry in butter.
Recipe 6. Lenten mushroom sauce
This sauce is so low in calories and easy to prepare that it can be enjoyed all year round.
Ingredients:
✵ champignon mushrooms - 500 g;
✵ wheat flour - 5-6 tbsp. spoons;
✵ onion - 1 pc .;
✵ fresh herbs - 30 g;
✵ vegetable oil - for frying;
✵ spices (seasoning) - to taste;
✵ salt - to taste.
Cooking
1.
Wash and chop the mushrooms,
2.
Peel the onions, rinse with cold water and chop.
3.
Fry mushrooms with onions in vegetable oil until mushrooms are ready.
4.
Separately, fry the flour in a dry frying pan until golden brown.
5.
Transfer the fried flour to a saucepan, dilute with water and cook for a few minutes, stirring constantly, until the consistency of liquid sour cream is obtained.
6.
Then add fried mushrooms with onions, spices (seasonings), salt to taste and cook for about 5 minutes.
7.
A minute before being ready to add chopped greens and stir.
This sauce will be an ideal gravy for vegetable and meat dishes, an additive for garlic buns or just pasta.
Cook with pleasure!
Recipe 7. Porcini sauce with brandy
The recipe uses shallots, which outwardly differs little from onions - except the heads are smaller, and the taste is sweeter. Its main advantage is that it does not clog, but emphasizes the taste of the sauce. After hot processing, shallots acquire a delicate texture and a sweetish aftertaste.
Ingredients:
✵ white mushroom (fresh or frozen) - 1 pc. (big size);
✵ shallot onions - ¼ part of a large onion;
✵ garlic - 2 cloves;
✵ cream (fat) - ¼ cup (50-60 ml);
✵ cognac - 10 ml (2 tsp);
Пет parsley - 3-4 twigs;
✵ salt - to taste.
To calculate the weight of a product you can use a comparative table of measures and weights.
Cooking
1.
White mushroom cut into small cubes.
2.
Shallots cut into small cubes. 
3.
Chop garlic.
4.
Finely chop the parsley.
5.
Put the mushrooms, onion and garlic in a pre-heated frying pan and lightly fry. 
6.
Add brandy and evaporate a little.
7.
Add cream, salt and mix.
8.
Sprinkle with chopped parsley, bring to a boil and stew for 2-3 minutes. 
Serve the white mushroom sauce to meat, poultry and fish dishes.
Cook with pleasure!
Recipe 8. Porcini Mushroom Sauce with Nutmeg
This creamy sauce from white forest mushrooms is a very tasty and fragrant addition to any dish. You can cook it on cream or sour cream, make it thicker or vice versa, adjusting the amount of flour. As a side dish, you can serve the Greek inhabitants, potato patties or pancakes.
Ingredients:
Белые white mushrooms (fresh) - 400 g;
✵ cream (20% fat) - 200 ml;
✵ butter - 1 tbsp. spoon;
✵ vegetable oil - 2 tbsp. spoons;
✵ onion - 1 pc .;
✵ wheat flour - 1 tbsp. spoon;
✵ salt - to taste;
✵ black pepper (ground) - to taste;
✵ nutmeg (ground) - 2 pinches.
To calculate the weight of a product you can use a comparative table of measures and weights.
Cooking
1.
White mushrooms clean, wash, coarsely chop, add cold water and boil for 40 minutes.
2.
Drain the water. Mushrooms cool and cut into smaller pieces, but not very small, otherwise you get a homogeneous mass.
3.
In a heated pan, mix the butter with the vegetable oil and fry the mushrooms. 
4.
Peel and chop the onions, put them in a frying pan and fry with the mushrooms, then salt and pepper.
5.
Add flour, mix and fry everything together. 
6.
Pour in the cream, mix, add ground nutmeg, bring to a boil, then reduce the heat and then cook on low heat for 8 minutes until thick.
Ready-made flavored white mushroom sauce can be served with your favorite dishes.
Many housewives are bored with using familiar purchasing (or home) mayonnaise, ketchup. And here comes to the aid of such a simple, but incredibly delicious mushroom sauce, which is perfectly suited to meat, fish and any side dishes.
Below are the most popular and delicious cooking technology of this dish.
The mushroom sauce prepared in this way is distinguished by simplicity and a special taste, because fish broth is used, which at times increases the appetizing of the dish. In the sauce, you can use oriental spices, which will give it even more spicy and unusual.
Would need:
- Fish decoction - 700 - 800 ml,
- Mushrooms - 430 g,
- Flour - 2 - 4 tbsp. l.,
- Butter 82% - 70 g,
- Spice.
Mushroom sauce is created from frozen mushrooms, as well as from dried ones.
Mushrooms are washed, cleaned of the stalks. It is necessary to fry them in butter. After the golden crust appears, pour flour into the pan. Stir to form a thick mass. There also pour a portion of hot fish broth. Stir thoroughly until all the lumps dissolve. After that we send the rest of the broth. Add spices. Stew for half an hour. Mushroom sauce is ready!
Formulation number 2
It will take:
- Broth mushroom decoction - 230 ml.
- Onion - 1 pc.
- Mushrooms - 440 g.
- Butter 75 - 82% - 45 g.
- Flour - 15
- Spice.
Best of all, if you take the noble representatives of the forest.
Mushrooms are nourishing, rich in minerals, vitamins, and tasty in the end! And what is their flavor, especially in dried. Therefore, they are often used in cooking - they cook soups, fry, add to sauces. Mushroom sauces are very popular. Their popularity is due to the specific, unlike anything aroma, savory taste, availability and ease of preparation. He is able to revive and ennoble the most ordinary and ordinary dish. Pasta, potatoes, rice, porridge with mushroom sauce turn into a holiday dish - bright, catchy and tasty, very tasty. Mushroom sauces are prepared with the addition of cream, cheese, sour cream, tomatoes. Flour most often acts as a thickener. They are served with fish, meat, vegetables, potato patties, casseroles.
Mushroom Sauce - Food Preparation
To thicken the consistency, flour is added to the sauce. In order for it to be well dissolved in a liquid, it must first be calcined, i.e. fry in a dry frying pan. Additionally, the fried flour adds a pleasant nutty flavor to the sauce, and not a paste, like raw flour.
Mushroom Sauce - The Best Recipes
Recipe 1: Dried Mushroom Sauce
Now and in the winter is not a problem in the store to buy fresh mushrooms. But real mushroom pickers know that no artificially grown champignons or oyster mushrooms can match the flavor and taste of real, forest ones. Therefore, they always have in store a bunch of other fragrant forest fungi, and they can easily at any time prepare a hearty, thick, mushroom-flavored sauce, with garlic and cream. It can be screwed with meat and chicken, and a simple boiled potato.
Ingredients: 15-20g dried mushrooms, mushroom broth (broth) - 0.2-0.4 l, parsley (greens), flour - 1 tables. l., salt, pepper, sour cream - 100g, 1-2 cloves of garlic.
Cooking method
Wash mushrooms, pour boiling water. Leave overnight. Add to the saucepan, where the mushrooms were soaked with more water and boil there. Strain the water, but do not pour it, it is still needed.
Heat the dry pan and add flour, fry it until it changes color, i.e. will be slightly creamy. Pour the remaining water (mushroom broth), intensively stirring, and then the lumps can spoil all the beauty, I mean a homogeneous consistency. Pour a glass or two of water to the desired thickness. When the sauce thickens, add the mushrooms, sour cream, salt and pepper. Boil four to five minutes, making a quiet fire. At the end, add chopped greens and garlic, let stand for a couple of minutes, and can be served.
Recipe 2: Mushroom sauce with melted cheese
This sauce simply gushes flavors - cheese, mushroom, and even a couple of spoons of wine is present. If there is no sherry, any white fortified will do. Well, or completely without him, although it is undesirable. Trifle, and makes a contribution to the bouquet. It is better if you find processed cheese for soup, it dissolves faster and never closes. In general, you can take any cheese.
Ingredients: mushrooms (champignons) - 0.6 kg, processed cheese - 1 pc. (200g), milk - 150 ml, 1 onion, salt, pepper, 2 tbsp. spoons of sherry (wine).
Cooking method
Shred the onion in half-rings, mushrooms in arbitrary, medium-sized slices, slices or slices and fry it all in butter. Pour the milk, add the processed cheese. If it is soft, like Amber, lay out with a spoon, if it is hard, you need to rub it finely. You can freeze slightly to make it easier to rub. Boil for about five minutes. The curd should disperse without any lumps. Add salt, pepper and wine. Stir, bring to a boil and turn off. All is ready. You can sprinkle with a green onion. Delicious and with meat, and cereals and pasta.
Sample dishes with mushroom sauce
Recipe 1: Meatballs with Mushroom Sauce
It seems to be a simple dish, but tasty. It is quite possible to cook for dinner, in a quick way. Delicate meatballs, spicy mushroom sauce and the whole family are full and satisfied. If the spices do not lead a great friendship, limit black pepper.
Ingredients: minced meat - 0.6-0.7 kg, mushrooms (oyster mushrooms) - 0.3 kg, cream - 0.3 liters, 3 onions, flour - 1 tablespoon, liter, on a pinch of marjoram, cinnamon, white pepper.
Cooking method
In order to not waste time, turn on and heat the oven (200C).
Mince salt, mix with herbs, spices, roll up meatballs and fry them to a crust over high heat.
Onions and mushrooms finely chopped and fry until soft. Add salt, flour, lightly fry, pour in the cream and stew until the sauce thickens.
Meatballs put in any refractory dishes, pour sauce and bake for 15 minutes. Serve with a side dish - mashed potatoes, pasta.
Recipe 2: Meat with Mushroom Sauce
Meat, and even with mushroom sauce. This is already a big application for a masterpiece dish. The recipe specifies dried mushrooms (for more flavor), if not, take fresh grams 300-400. This recipe deserves to be prepared at least once, in order to try it as unrealistically delicious. Mushrooms are not cut into pieces, but twisted in a meat grinder. If the mushrooms are fresh, as an option, you can grate large. Pork can be replaced with chicken breasts, but with pork tastier.
Ingredients: pork (pulp, tenderloin) - 0.7-0.8 kg, 2 eggs, salt - a teaspoon, pepper - 0.5 tsp, breadcrumbs. Sauce: dried mushrooms - 20g, a glass of water, butter - 20g (1 tbsp), flour (1 tbsp).
Cooking method
The meat is cut into long strips, approximately 10-15 centimeters in length, 4-5 in width, and 1.5 in thickness. It is clear that you do not need to run with the ruler, this is so, the approximate dimensions for the reference. Lightly discourage, do not need much flattening. If the flesh is tender, you can not beat.
In deep dishes mix the eggs with salt, pepper and a quarter cup of water (1/4). Put the meat in this mixture, making sure that each piece was soaked with it. At 2 hours leave to pickle.
Pour oil into the pan, generously, without stint. Meat should be immersed in it somewhere at least a third. Each piece of meat roll in breadcrumbs and fry until cooked. To make it otmyaklo, it should be laid out in a dish, covered with a plate or lid.
Grind mushrooms in a meat grinder, add a glass of water and cook for ten minutes. Pour in the egg liquid, where the meat was marinated.
Calcify the flour in a dry frying pan until it turns dark golden. Mix it with mushroom sauce, not forgetting to mix intensively. Add butter, salt. Give a minute or two to simmer. Serve meat with meat. Garnish - rice, potatoes, pasta.
To sour cream is not curled in a hot sauce, it adds a little milk.
When reheating, the sauces lose their taste, so it is recommended to cook them at one time.
Mushrooms are beautiful both by themselves and as an ingredient for sauces. A variety of sauces with mushrooms in the composition is simply indescribable, and, in fact, mushrooms, as a neutral product and loved by many, can decorate with themselves almost any recipe. Today we will try to collect the most delicious recipes mushroom sauces in one article.
Mushroom sauce with sour cream
The perfect mushroom sauce for meat exists! This is a creamy mushroom sauce, the recipe is presented below. After tasting this sauce, you will no longer be able to eat steak without a pleasant mushroom supplement.
Ingredients:
- olive oil - 1 tsp;
- champignons - 150 g;
- cream - 150 ml;
- pepper and salt to taste;
- garlic - 2 cloves.
Cooking
Heat butter in a frying pan and fry sliced mushrooms on it. Mushrooms will be ready as soon as they become golden. Add cream, salt and pepper, bring to a boil and cook for 5-8 minutes, stirring continuously. As soon as the amount of sauce in the pan is reduced by half, add the garlic passed through the press into the pan and immediately remove the sauce from the heat. Creamy mushroom champignon sauce served with a good steak.
Mushroom Dried Mushroom Sauce
The ancient Polish recipe for sauce based on dried boletus has a strong taste and is perfect for both meat and vegetable dishes.
Ingredients:
- dried boletus - 1 tbsp .;
- onions - 1 pc .;
- butter - 2 tbsp. spoons;
- flour - 1 tbsp. spoon;
- salt, white pepper - to taste.
Cooking
Wash dried mushrooms, put them in a saucepan and pour 3 cups of mineral or filtered water.
Clean the large onion and cut it into quarters and send it to the pan for the mushrooms. As soon as the mushrooms reach full readiness, put them on a plate to cool, and then grind them manually or with a blender. Return the mushrooms back to the pan with the broth. Bulbs we reach.
In a pan, melt the butter and fry the flour on it. Add flour zazharku in mushroom broth and mix. Cook the sauce over low heat until thick, and then season with salt and pepper to taste. The finished sauce has a rich dark color and a wonderful aroma.
Spaghetti Mushroom Sauce
This Italian sauce combines not only wonderful taste, but also simplicity in cooking. No exception will be the following recipe, which can be safely considered traditional.
Ingredients:
- olive oil - 2 tbsp. spoons;
- parsley (chopped) - 1 ½ tables;
- onions - 1 pc .;
- celery - 3 stalks;
- garlic - 2-3 cloves;
- mushrooms - 250 g;
- tomatoes in their own juice - 800 g;
- tomato puree - 800 g;
- dried basil - 1 tsp;
- dried oregano - 1 tsp;
- salt pepper;
- dry red wine - 120 ml.
Cooking
Before you cook the mushroom sauce, you must prepare all the available ingredients: chop the onions and celery, chop the mushrooms into plates, skip the garlic through a press.
Pour olive oil in a frying pan and fry celery and onion until soft. Put the mushrooms and parsley to the onion, mix, sprinkle the mixture with garlic, herbs and spices.
Now it is the turn of tomatoes, they can be slightly kneaded with a spoon and mixed with tomato puree, then add the mixture to the mushrooms in a pan. Now it remains to pour in the wine and stew the sauce over a low heat for about 40-45 minutes, then check the mushrooms for spices and complement to taste.
Meat eaters can supplement such a vegetarian recipe with chicken or minced meat, after frying it with onion and celery, or stewing in it.
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