Mushroom sauce for meat. The most delicious and simple recipes of mushroom sauce.
Recipes for mushroom sauces are designed for those housewives who do not agree to be content with ordinary ketchup or mayonnaise. Of course, to cook the mushroom sauce, you have to tinker with a fair amount of effort, but the result will not disappoint you. And the taste of meat, vegetable and even fish dishes with such aromatic additions will become more refined.
Mushroom sauces for meat and fish
Sauce with mushrooms, tongue and Zingara ham
Ingredients:
To make this delicious mushroom sauce, you will need 600 ml of meat juice, 200 ml of tomato juice, 20 g of truffles, 50 g of other mushrooms, 50 g of tongue, 50 g of ham, 50 g of butter, 150 ml of sauce with Madeira.
Cooking:
Combine the meat juice with tomato juice, add truffles and other mushrooms, cut into large noodles, tongue and ham, sprinkled with butter. Pour sauce with Madeira.
Ready mushroom meat sauce served warm.
Sauce with mushrooms and crayfish "Diplomat"
Ingredients:
For making this mushroom sauce You will need 650 ml of basic white fish sauce (recipe see below), 200 ml of white wine, 350 ml of mushroom broth, 50 g of butter, 30 g of truffles, 150 g of crayfish necks or lobster necks.
Cooking:
In the finished white main fish sauce add wine, mushroom broth and butter. Garnish with truffles, sliced, and cancerous necks or lobster necks.
Ready mushroom sauce for fish, fish bush, mussels or crayfish serve warm.
Basic white fish sauce
Ingredients:
900 ml of fish broth, 80 g of flour, 50 g of butter, salt.
Cooking:
Hot white sauté, cooked in butter, dilute with not very hot fish broth (1/3 of the broth, intended for making sauce) and stir until a homogeneous mass without lumps. Then, stirring constantly, pour the rest of the broth and cook for 20-25 minutes. During cooking, remove the foam as it accumulates on the surface of the sauce. Ready salt sauce, then strain.
Basic mushroom sauce
Cooking:
Finely chopped onions spasserovat on fat. Add boiled and finely chopped mushrooms. Fry with onions for a few minutes. In the browned flour pour mushroom broth, cook and strain. In sauce add mushrooms fried with onions. Cook the main mushroom sauce for this recipe for 10-15 minutes.
Recipes, how to cook sauces from dried mushrooms at home
Creole mushroom sauce
Ingredients:
2 cups mushroom broth, 2 tbsp. spoons of butter, 1 tbsp. a spoon of flour, 1 onion, 200 g of dried mushrooms, bay leaf, pepper, salt.
Cooking:
To make this mushroom sauce at home, you need to fry the flour in butter until it turns light brown, dilute it, stirring mushroom broth and cook for 20 minutes. Fry finely chopped onion.
Shortly before the end of roasting add chopped boiled mushrooms to the onions.
You can use dried or fresh porcini mushrooms, as well as fresh champignons for the recipe of this sauce. Combine the sauce with onions and mushrooms, salt, add the bay leaf, pepper and boil.
Basic mushroom sauce from dried mushrooms
Ingredients:
1 cup, 500 ml of water, 3 tbsp. spoons of ghee, 3-4 onions, 1 tbsp. Spoon flour, 2 tbsp. tablespoons butter, 1 1/2 cups mushroom broth, salt, black pepper.
Cooking:
Before cooking this sauce, dried mushrooms must be boiled in water and filtered.
In melted butter, along with finely chopped mushrooms, stew finely chopped onion.
Separately, fry in 1 tbsp. a spoonful of butter flour; Dilute it in mushroom broth and boil for 15-20 minutes.
After that, put the fried onions and mushrooms in the sauce, cook for 10-15 minutes, salt. Then, according to the recipe of this mushroom sauce, you need to add black pepper and 1 tbsp. spoon of butter and mix thoroughly.
Mushroom sauce with sour cream
Ingredients:
50 g dried porcini mushrooms, 50 g butter, 1/2 cup sour cream, 2 1/2 cups mushroom broth, 4 tsp flour.
Cooking:
Cook mushrooms, strain, chop. Brown flour with butter, dilute with mushroom broth, boil, stirring.
Add sour cream, mushrooms. Warm up without boiling. Do not forget to add a little salt to your mushroom sauce and sour cream cooked according to this recipe.
Sauce on mushroom broth with sour cream
Ingredients:
50 g dried porcini mushrooms, 21/2 cup mushroom broth, 50 g butter, 1/2 cup sour cream, 4 tsp flour, salt.
Cooking:
Cook mushrooms, strain, chop. Redden the flour with butter, dilute the mushroom broth, boil, stirring.
Add sour cream, mushrooms, salt. Warm up without boiling.
Festive Sauce
Ingredients:
50 g dried porcini mushrooms, 3 tsp flour, 100 g sour cream, 1 lemon (juice), 1 tbsp. spoon of butter, 1/4 cup of syrup from sugar, toasty, 2 glasses of mushroom broth, salt.
Cooking:
Mushrooms pour for 6 hours with salted water, boil in it, strain; chop
Redden flour in butter, boil with 1 cup of mushroom broth, add sour cream, lemon juice, butter, sugar syrup, 1 1/2 cups of mushroom broth, mushrooms, salt. Warm up without boiling.
Recipes, how to cook home mushroom sauces with sour cream
Sauce "English" of champignons
Ingredients:
200 g, 3 tsp of flour, 3 cups of broth, 2 tsp of sugar, 1 tbsp. spoon of butter, 1/2 cup sour cream, lemon juice, salt.
Cooking:
Before you cook such a mushroom sauce with sour cream, you need to chop the mushrooms, salt and cook, strain. Redden the flour in the butter, pour in the decoction of the champignons, boil. Add butter, lemon juice, sugar, sour cream and champignons. Warm up without boiling.
Red mushroom sauce
Ingredients:
To prepare such a mushroom sauce at home, you will need: 2 1/2 cups mushroom decoction, 3 tsp of flour, 1 tbsp. tablespoon butter, 1 lemon, 100 g sour cream, 1/4 cup syrup from toasted sugar.
Cooking:
Boil mushroom broth, pour a thin stream, stirring constantly, 1/2 cup of cold broth, loose with flour. Add oil, lemon juice, syrup from toasted sugar, sour cream, and salt. Warm up without boiling.
How to cook sour cream-mushroom sauce: delicious recipes
Spicy sauce with salted mushrooms
Ingredients:
1 carrot, 1 onion, turnip, parsley, butter, 200 g of pickled mushrooms, 2 tsp of flour, 100 g of sour cream, dill, parsley, 2 cups of boiled mushrooms.
Cooking:
Cut the carrots, turnips, onions, parsley, brown them in oil, wipe. Chop salted mushrooms, cook, strain.
Boil 11/2 cup broth red mushrooms, pour into it a thin stream, constantly stirring, 1/2 cup cold broth red mushrooms, loose with flour.
When the broth boils and thickens, add pureed vegetables, mushrooms, 1 tbsp. Spoon butter, sour cream. Warm up without boiling. In a creamy mushroom sauce prepared according to this recipe, add chopped dill, parsley.
Sour cream sauce on mushroom broth
Ingredients:
2 1/2 cups mushroom decoction, 3 tsp flour, 1 tbsp. tablespoon butter, 100 g sour cream, salt.
Cooking:
Before making this creamy-mushroom sauce, you need to boil 2 cups of mushroom broth. Then pour into it a thin stream, stirring constantly, 1/2 cup of cold mushroom broth, loose with flour.
When the broth boils and thickens, add butter and sour cream. Salt, warm, not boiling.
How to quickly make a creamy mushroom sauce: recipes with photos
Here you will learn how to quickly make a creamy-mushroom sauce for meat and poultry.
Sauce with mushrooms and cream
Ingredients:
600 ml of sauce with vinegar for game, 250 g sliced, 300 g cream, 50 g butter.
Cooking:
Add cream to the vinegar sauce for game, which gives the sauce a golden color and a more pleasant taste. Add fried mushrooms and season with butter. The creamy mushroom sauce prepared according to this recipe is served hot to the bush and croquettes.
Truffle sauce
Ingredients:
900 ml of meat juice, 20 g of starch, 50 g of truffles, 50 ml of broth from truffles.
Cooking:
Meat juice, thickened with starch, mixed with finely chopped truffles and decoction of truffles. Serve hot to the meat.
Mushroom sauce "Southern"
Ingredients:
600 ml of white sauce cooked in mushroom broth, 250 g of cream, 50 g of butter, 150 g of mushrooms (caps).
Cooking:
To cook white sauce on mushroom broth, add cream and boil for 10-20 minutes. Rub through a sieve and fill with butter.
If the caps are large, then cut them into pieces.
Serve ready sauce hot to various types of meat and poultry, adding boiled small caps of mushrooms.
Sauce of salted mushrooms with cream
Ingredients:
200 g salted mushrooms, 2 tbsp. tablespoons butter, dill, parsley, 3 tsp flour, 2 1/2 cups broth, 1/2 cup cream.
Cooking:
Before you make such a creamy mushroom sauce, chop salted mushrooms, boil them, strain. Brown 1 tbsp. a spoonful of butter with flour, pour 1 cup of broth mushrooms, boil. Add cream and so much other broth mushrooms, so that all turned out 3 cups of sauce. Add mushrooms, 1 tbsp. spoon butter, chopped dill, parsley. Warm up without boiling.
Here you can see photos of creamy mushroom sauces according to the recipes presented above:
How to cook the mushroom sauce of champignons with cream: recipes and photos
Sauce with champignons, lemon and sugar
Ingredients:
To cook the mushroom sauce with cream for this recipe, you need to take: 100 g of champignons, 4 tsp of flour, cream (or milk), 1/4 cup syrup from sugar, toasted, 1/2 lemon, sugar, 1 tbsp. spoon of butter, salt.
Cooking:
Before making such a mushroom sauce with cream, mushrooms should be chopped. Then boil them in 2 cups of salted boiling water, strain, boil 1/2 cup of broth, pour in a thin stream, stirring constantly, 1/2 cup of cold broth, loose with flour.
When the broth boils and thickens, add syrup from toasted sugar, oil, lemon juice, sugar. Heat, measure with a glass, add so much cream (or milk) to make 3 glasses, decoction. Mushroom champignon sauce and cream prepared according to this recipe should be warmed up, not boiling.
Sauce with champignons and cream
Ingredients:
For the preparation of mushroom sauce with cream according to this recipe, you will need: 200 g of champignons, 2 cups decoction of vegetables (or milk), 3 tsp of flour, dill, parsley, 1 cup of cream, 1 tbsp. spoon of butter.
Cooking:
Chop the mushrooms, fry in oil. Boil a glass of decoction of any vegetables (or milk, in which they were boiled). Pour in a thin stream, constantly stirring, a glass of cold broth (or milk) from vegetables, loose with flour. When it boils and thickens, add mushrooms, butter, chopped dill, parsley, cream. Warm up without boiling.
And now look at the photo to the recipes of mushroom champignon sauces prepared according to these recipes:
Recipes how to cook porcini sauces
Spanish sauce with wine and mushrooms for meat
Ingredients:
3/4 cup fresh chopped white mushrooms or champignons, 1/4 cup semi-dry white wine, 2 tbsp. spoons of butter, 1 tbsp. spoon of concentrated broth, 2 cups of red sauce.
Cooking:
In order to cook the Spanish sauce of porcini mushrooms, you need to melt butter in a saucepan. Then put mushrooms in it and fry them for 5 minutes. Pour the wine into a saucepan and boil everything until the liquid is reduced by half. Add broth and red sauce. According to the recipe, this white mushroom sauce should be cooked on low heat for 15 minutes, then served on the table.
Sauce hunting for poultry
Ingredients:
2 tbsp. spoons of vegetable oil, 250 g chopped fresh porcini mushrooms or champignons, 4 tbsp. spoons finely chopped onions, 1/2 cup dry white wine, 2 tbsp. spoons of tomato paste, 1 1/2 glasses of red sauce, freshly ground black pepper, 1 tbsp. spoon of butter, chopped parsley, salt.
Cooking:
Before you cook the hunting mushroom sauce, you need to heat the vegetable oil in a saucepan to boil. Then put sliced mushrooms into it and fry for 5 minutes. Add onion and fry for another 2 minutes. Reduce heat and pour wine into a saucepan. Boil until the wine is half evaporated. After that, remove the saucepan from the heat, put in it tomato paste, red sauce, pepper, mix everything thoroughly until smooth. Put the stewpan on the fire again and let the sauce boil for 5 minutes.
Put the butter and parsley, salt.
Tomato sauce with mushrooms
Ingredients:
900 ml of tomato sauce, 150 g of mushrooms, 100 g of onion, 15 ml of sunflower oil, 5 g of garlic, salt.
Cooking:
Before making a tomato mushroom sauce, finely chopped onion should be spasserovat in oil. Sliced onions and sliced champignons or fresh white mushrooms, combine with tomato sauce and cook for 10-15 minutes, then add finely chopped garlic and salt to the sauce.
How to cook mushroom sauce in broth
Sauce with mushrooms and tarragon "Chateaubriand"
Ingredients:
600 ml of white meat sauce "Velute" (see the recipe below), 300 ml of meat juice, 50 g of onions, 15 g of garlic, 50 g of mushrooms, 5 g of tarragon, 200 ml of white wine, parsley.
Cooking:
Before you cook the mushroom sauce "Chateaubriand", you need to finely chop the onion, garlic and tarragon (for flavor). Then add the shredded mushrooms, pour in the wine and reduce the liquid to 1/2 of the original volume.
Add white meat sauce, combining it previously with meat juice, and rub the resulting mass through a sieve. When serving mushroom sauce in broth, sprinkle with finely chopped parsley and tarragon leaves.
The main white meat sauce "Belute"
Ingredients:
150 grams of butter, 50 grams of onions, 100 grams of flour, 1 liter of meat broth.
Cooking:
Lluk need to finely chop and spasserovat on oil. Add flour, which is also spasserated, not allowing its color to change, then pour in ordinary white meat broth (made from bones or meat) 1 and mix well to get a homogeneous mass without lumps. Cook over low heat, stirring often with a spatula to avoid burning, and also remove the foam that appears on the surface.
Ready sauce drain. It can also be served in a frozen form, but after having been sprinkled with melted butter to prevent the formation of a film on the surface. If the cooked sauce is diluted with milk or cream, it can be used to make puree soup (velyute).
White meat sauce is used not only for the preparation of derivative sauces, but is also the basis of various soups, mashed potatoes, in this case, the composition of steaming is somewhat modified - leeks are used instead of onions, and depending on the type of mashed soup, the main broth should be chicken, calf, fish, etc.
Sauce with mushrooms and ham "Gotthard"
Ingredients:
600 ml of meat juice "Zhu" (recipe see below), 150 ml of mushroom broth, 50 g of ham, 50 g of onions, 50 g of carrots, 50 g of celery root, 200 ml of white wine, 1 bay leaf.
Cooking:
Before you make the mushroom sauce "Gotthard", you need to chop the onion, carrot and celery. Then pour wine into them and boil for 10 minutes. Put bay leaf, pour in meat juice, mushroom broth (you can add caps and legs of mushrooms) and add chopped ham. Boil the sauce at a low boil until the ham is soft, then rub it through a sieve. Serve hot with meat dishes.
Zhu meat juice
Cooking:
Meat juice is obtained by roasting meat products and poultry. It can be thickened with potato or corn starch. On 1 liter of meat juice - 15 g of starch. To do this, one part of the starch should be mixed with 4-5 parts of chilled meat juice (or broth), gradually pour the mixture into the hot juice, stir and heat until boiling. Then the meat juice, if necessary, salt and strain.
Recipes for cooking mushroom sauces with milk
Sauce "Bechamel" with mushrooms
Ingredients:
To prepare this mushroom sauce with milk, you will need 2-3 tbsp. spoons of butter, 3 tbsp. spoons of flour, 2 1/2 cups of milk, 2 egg yolks, 1 glass of broth, 100 g of fresh mushrooms, salt.
Cooking:
Heat the butter, add the flour, fry until light golden color, gradually diluting with 1 1/2 cups of milk and stirring to obtain a thick homogeneous mass.
Then pour another 1/2 cup of milk, into which you can pre-add egg yolks, broth, and salt to taste. Warm up, not boiling, stirring well.
When the sauce boils, remove it from the heat and add the remaining milk.
Put the cleaned, washed and finely chopped fresh mushrooms into the prepared sauce. Cook over low heat for 15 minutes.
Then remove from heat and add 1 tbsp. spoon of butter. Mushroom sauce prepared with this recipe with milk can be served with boiled chicken and brains.
Sauce for egg dishes, chicken, fish
Ingredients:
- 1 cup finely chopped fresh white mushrooms or champignons, 3 tbsp. tablespoons butter, 1/2 tsp salt, 2 cups bechamel sauce.
- For bechamel sauce: 1 cup of milk, 1 1/2 glasses of broth (if the sauce is prepared for fish, then fish), 1 bay leaf, 3 tbsp. spoons finely chopped onions, 4 tbsp. tablespoons butter, 1/3 cup wheat flour, 1/2 tsp salt, a pinch of allspice.
Cooking:
Before cooking this delicious mushroom sauce, melt the butter in a saucepan. Then put mushrooms in it, salt and fry for 5 minutes on high heat, so that no sauce remains in the saucepan.
If mushrooms give juice, fry them until complete evaporation of the juice from the saucepan. Pour the sauce, stir, bring to a boil and salt to taste.
Put the onion and bay leaf in a saucepan, pour in milk and meat (or fish) broth and boil. Let stand 15 minutes, then strain.
Melt the butter in a saucepan and pour in the flour, stirring.
As soon as the flour becomes golden in color, a thin stream, slowly stirring, pour the milk into the saucepan along with the broth. Bring sauce to a boil, stirring continuously, then add salt and pepper to taste, reduce heat and simmer the sauce for another 20 minutes, stirring often. Strain.
How to make sauces on mushroom broth
Sauce on the decoction of dried mushrooms
Ingredients:
100 g of dried mushrooms, 3-3 1/2 glasses of water, 1 tsp of flour, 1 tbsp. spoon of butter, vinegar, salt, sugar to taste.
Cooking:
Rinse dried mushrooms in boiling water, pour cold water and put to cook.
When the mushrooms are sufficiently soft, in a saucepan, spasserovat them in butter and flour, diluting it with the filtered mushroom decoction to the desired thickness. Add to sauce finely chopped boiled mushrooms, salt, sugar and vinegar to taste. Give the sauce on the mushroom broth well boil.
Madeira sauce "Financier"
Ingredients:
100 g of flour, 130 g of butter, 150 ml of wine (Madeira), 400 ml of common broth, 200 ml of mushroom broth, 100 ml of broth from truffles.
Cooking:
Spasserovat flour in butter and pour in wine, broth, mushroom broth and decoction of truffles.
Season this delicious mushroom sauce with butter and rub through a sieve.
Cream sauce on mushroom broth
Ingredients:
2 cups mushroom decoction, 3 tsp of flour, 1 tbsp. spoon of butter, 1 cup of cream, salt.
Cooking:
Boil 11/2 cup of mushroom broth, pour in a thin stream, stirring constantly, 1/2 cup of cold broth, loose with flour. When the broth boils and thickens, add butter, cream, salt. Heat this simple mushroom sauce, not boiling.
How to make mushroom sauce from champignons: cooking recipes
Below are a few more recipes for making mushroom champignon sauce for serving to different dishes.
Champignon sauce
Ingredients:
2 kg of champignons, 50 g of salt.
Cooking:
Before cooking mushroom sauce of mushrooms, clean the mushrooms and rinse. Then pour them with salted water, boil slightly, rub through a sieve. Next, cook like fresh berries and fruits in their own juice.
Mushroom Stroganovskiy sauce
Ingredients:
1 1/2 cups fresh champignons, 3-4 onions, 3 tbsp. spoons of butter, 1 tbsp. spoon flour, 2 cups mushroom broth, salt, black pepper.
Cooking:
For cooking mushroom sauce from champignons mushrooms should be thoroughly washed in cold water. Then fresh champignons must be boiled. Stew finely chopped onion in 2 tbsp. spoons of butter until soft, add boiled mushrooms, finely chopped and stew for another 10 minutes. In 1 tbsp. a spoonful of butter separately fry until golden brown flour, add broth and cook for about 10 minutes. Mix the resulting sauce with fried onions and mushrooms and cook for another 10 minutes. In the almost ready mushroom champignon sauce for this recipe you need to add salt and black pepper.
Onion sauce with mushrooms
Ingredients:
800 ml of red main sauce (recipe see below), 100 g of champignons or porcini mushrooms, 45 g margarine, 30 g butter, 300 g onions, 5 g sugar, 75 ml 9% vinegar, 0.5 g pepper peas, bay leaf, salt.
Cooking:
Before making mushroom sauce from mushrooms, onions need to be finely chopped and spasserovat. Then add boiled chopped champignons or porcini mushrooms, peppercorns, bay leaf and sauté all together for 5-6 minutes. Then pour the white wine, boil it to 1/3, combine with the red main sauce, put salt and cook for 10-15 minutes with a weak boil. Dress the sauce with butter.
Basic red sauce
Ingredients:
- For broth: 500 g of peeled beef tails or bones, 150 g of baked butter, 130 g of onion, 140 g of carrots, 80 g of celery, 80 g of parsley root, 1.6 l of broth or water, 1 g of black pepper.
- For the sauce: 900 ml of brown broth, 160 ml of red wine, 60 g of onion, 150 butter, 60 g of carrot, 60 g of celery, 50 g of parsley root, 80 g of flour, 1 g of black pepper, 1 bay leaf, 2 g of thyme, salt .
Cooking:
To make this sauce, you need a brown broth, boiled from waste of meat and bones. It is recommended to use both peeled beef and calf tails. Red sauce, cooked in this broth, is especially suitable for beef and veal, grilled - medallions, filet mignon, tournedos, steaks, chops, as well as meat, baked in the oven. Brown broth can be prepared in the following way. Cut bones or peeled meat and bone tails into cartilage joints, rinse in cold water, dry, put on a baking sheet with melted melted butter and fry in an oven at high temperature until brown in color, stirring every 10-12 minutes.
Add peeled, washed and not very finely chopped carrots, celery and parsley roots.
After the vegetables are well browned, remove them along with the tails (but without fat), and lay in a deep pan, pouring separately boiled meat broth or cold water. Put on the stove and bring to a boil, removing the foam as it accumulates on the surface of the broth. Again add peeled, washed and coarsely chopped carrots, celery, parsley roots and onions. One onion cut in half, brown on the surface of the plate and add to the broth. Put coarsely chopped black peppercorns and salt to taste. Boil at a low boil in an open dish for 5-6 hours. Put the cooked broth ready on board for 10-15 minutes, then strain through a napkin or sieve.
Brown broth can also be cooked from food waste and game bones, but without a spinal column with a spinal cord, as it makes the broth cloudy and changes its normal color. In the game broth put bay leaf and thyme. It can be used for making sauces for game. Brown broth can be obtained from other types of meat and poultry in the above way. Finely chopped onions spasserovat on oil, avoiding browning. Add finely chopped carrots, celery and parsley roots.
Root the browned until browning, then add the flour and continue to brown until brown. Pour in the wine and brown broth prepared as above.
Stir until a homogeneous mass without lumps. Boil at a low boil for 25-30 minutes, salt to taste, stirring occasionally to prevent burning.
Put the plates on board, strain it together with the vegetables through a sieve, fill with butter and mix well. Ready-made sauce to use as a basis for the preparation of various derivatives of red sauces - with Marsala-type wine, most or Bordeaux, truffles and other mushrooms, or browned tomato-mashed potatoes, which are served with various dishes.
Delicious mushroom sauces in fish broth
Sauce with mushrooms and parsley
Ingredients:
25 g of onion, 100 g of butter, 80 g of flour, 200 ml of white wine, 600 ml of fish broth, 50 ml of mushroom broth, parsley.
Cooking:
Sliced finely chopped onion in butter with flour. Then pour the wine and concentrated fish broth, boil for 20-25 minutes and fill with butter. Add mushroom broth to the mixture and rub through a sieve.
Ready mushroom sauce in fish broth served hot to boiled stewed fish dishes, sprinkled with chopped parsley.
Fish sauce with mushrooms in Russian
Ingredients:
1/2 cup fish broth, 25 g flour spattered without fat, 25 g tomato-mashed potatoes, 50 g pickled mushrooms, 80 g salted cucumbers, 50 g boiled carrots, 40 g mayonnaise, parsley, black pepper, lemon juice, lemon zest , sugar, salt.
Cooking:
Tomato puree dilute with fish broth and add flour diluted in water. Bring to a boil and boil for about 15 minutes with continuous stirring.
Remove from heat and cool. Add crushed cucumbers, carrots, mushrooms and chopped parsley with seasonings - grated lemon zest, lemon juice, ground black pepper and salt. Stir and put on the cold. Add Mayo. Sauce served with boiled fish with the addition of olives.
Photos of recipes for mushroom sauces will help you better understand the technology of preparation:
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 are often supplemented with 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.
Seasonings, spices, fresh greens - without which it is impossible to achieve a special aroma and rich taste of the sauce. Ground pepper - the most common spice, can be used turmeric, powder of nutmeg, red pepper.
Mushroom sauce is versatile. 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 into 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 has delicious 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 meat products - meatballs, 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, sunflower 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.
2015-02-05
Date: 05 02 2015
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Mushroom sauce from frozen mushrooms - for all occasions of culinary life. Make it liquid - you get gravy, thick - already gravy. So he loved to sentence the good and very famous in his time Petersburg cook, whom everyone respectfully called "Solomonovich". So today we look at how to make a thick and liquid mushroom sauce from frozen mushrooms.
I personally prefer to make mushroom sauce from white mushrooms. In the summer - from fresh, and "in the icy winter season" - from frozen. This year I was incredibly lucky. My husband went to the mountains in the summer - to relax and “gather ideas.” As a result, he ran across the mountains and gained 30 pounds of selected white mushrooms. When he returned, he solemnly opened the car. And in it - the whole wealth! The mushroom spirit was such that it circled.
I figured out how many jars of pickled mushrooms can be made and how many bags of frozen mushrooms will fit into the freezer. By night, the purging of the handsome white-footed men was over. I triumphantly lowered the knife - for the winter mushrooms just enough! For dinner that evening, of course, we had our favorite thick creamy mushroom sauce “without ensemble” - simply.
Frozen Porcini Mushroom Sauce
Ingredients:
White mushrooms, frozen 500 grams
Onions 4-5 large heads
Dry white wine 250 ml (for caramelization of onions)
Cream 33-35% 500 ml
Dill 1 medium bunch
Ground black pepper ½ tsp
Butter of 30-40 grams
How to cook a thick mushroom sauce of frozen mushrooms
Frozen white mushrooms put in a colander, put under a stream of cold water for a few minutes. Leave in a colander. Peel the onion, cut into thin half-rings, melt the butter in a frying pan. Caramelize onions. How to do this, I told in detail. Cooking onions for the sauce is enough for 20 minutes. In the finished bow
we put mushrooms
cook together, stirring, until the moisture from the frozen mushrooms is evaporated. Salt, pepper, pour cream.
Simmer it all together for about 30 minutes on low heat. Make sure that the mushroom sauce is not burnt! 3-4 minutes before the end of the quenching put finely chopped dill.
It turned out very tasty! And this is - the agony of creativity.
How to cook liquid mushroom sauce from frozen mushrooms
Add another 250 ml of mushroom or chicken broth to the ingredients of the thick sauce recipe. Cream mixed with broth, then cook as in the previous recipe.
My comments:
- To thicken the sauce is used not an ordinary technique. The density of the sauce does not give flour, but a large amount of onions.
- Mushroom sauce can be prepared from other frozen forest mushrooms, for example, from mushrooms or chanterelles.
- Thick sauce is suitable for pasta, stuffing leg of lamb in the oven and chicken breast in a pan.
- Cream can be replaced with a good homemade sour cream. The shop has a great chance to curl up while cooking.
- Liquid mushroom sauce can, if desired, grind in a blender.
Suprem mushroom sauce of frozen mushrooms
Ingredients:
4 frozen mushrooms
Flour 2 tablespoons
2.5 tablespoons butter
Chicken broth 350 ml
Cream 33-35% 200 ml
Ground white pepper ½ tsp
Lemon juice to taste
Wash frozen mushrooms with cold water. Bring the chicken broth to a boil, put the mushrooms into it, boil for 20 minutes over low heat, pour the broth into a separate bowl. Fry the flour in melted butter until light to light golden color. Gradually pour about 100 ml of broth into the flour, whisk until smooth.
Bring the remaining broth to a boil, gradually add flour mass to it, stirring each time until smooth. Put cream in the resulting sauce, adding them in a tablespoon and stirring each time, add salt, ground white pepper, lemon juice (add it a little bit and try). Add mushrooms to the almost ready sauce, boil together for about 3 minutes.
My comments:
- From fresh mushrooms sauce preparation technology is the same.
- In addition to white mushrooms, the mushroom will be suitable for cooking the sauce.
- Instead of cream, you can add the same amount of bechamel to the sauce.
- The sauce goes well with veal, chicken, pork, mashed potatoes, rice, ciabatta.
Mushroom sauce of frozen mushrooms is a magic wand, if unexpected guests suddenly descend, it is good for a romantic dinner together with tender meat. More than once I will return to the sauces and present you with many recipes, among which are variations and the mushroom sauce from frozen mushrooms.
Always yours
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 of mushroom sauces in one article.
Mushroom sauce with sour cream
The perfect mushroom sauce for meat exists! it 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 onions and celery, or stewing in it.
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