Mushroom sauce with cream for meat. How to cook delicious mushroom sauce with sour cream.
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:
To make this mushroom sauce, you will need 650 ml of basic white fish sauce (see the recipe 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
Mushroom sauce "Creole"
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:
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 true mushroom pickers know that no artificially grown champignons or oyster mushrooms can match the flavor and taste of true forest mushrooms. 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.
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
- Preliminary processing
Autumn is a mushroom season! Looking at the fragrant mushrooms collected or bought, each housewife thinks about what to make of them. Mushroom sauce is a great addition to almost any dish! There is a huge variety of sauces, so you can always find a recipe to your taste.
Mushroom sauce is a great addition to many dishes.
Preliminary processing
Care must be taken so that all mushrooms are fresh and young. Mushroom sauce can be prepared from different types of mushrooms, but champignons and white are most suitable for this purpose. Any mushrooms before cooking must be processed, there are 2 stages of processing: primary and subsequent (heat).
During primary processing it is necessary:
- sort the mushrooms by type;
- clean from the ground and leaves (soft cloth and a knife);
- cut darkened, damaged places;
- rinse thoroughly.
Champignons (and white mushrooms) - the best option for the sauce.
Mushrooms that can accumulate in themselves poisonous substances that dissolve in water, such as milk mushrooms, russules, and volonushki, are subjected to heat treatment. Champignons, white, chanterelles and mushrooms are not in need of such processing before cooking. If you do not plan to cook dishes from mushrooms in the next day, you can freeze or dry them. Delicious mushroom sauces can be made from both fresh and dried or frozen mushrooms!
You can freeze for the winter fresh mushrooms whole. To do this, put them on a flat surface in the freezer, and after a few hours, pour in the package. You can also freeze the previously boiled (5 min.) Or fried (20 min.) Mushrooms. After heat treatment, they should be cooled, decomposed into packets so that each packet has one portion of mushrooms (300-400 gr.).
It is easiest to dry mushrooms in special dryers, but it is also possible in the oven. To do this, cut them into thin slices, spread out on a baking sheet covered with parchment paper (lay out in 1 layer), put in an oven heated to 45-50 degrees for 1 hour (the door should be ajar). Then you can increase the temperature to 75-80 and continue to dry. Periodically, you need to check the mushrooms, remove those that have dried.
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Traditional mushroom sauces recipes
Garlic is added to the sauce twice.
Garlic Mushroom Sauce For the preparation of mushroom sauce with garlic will need the following ingredients:
- 4 champignons;
- 4 small cloves of garlic;
- 1 tbsp. fresh cilantro;
- 150 g sour cream;
- sunflower oil;
- salt pepper.
Wash the mushrooms and cut into 4 parts. Finely chop 1 clove of garlic and mix with mushrooms, put in a hot pan, greased with butter. Fry over high heat, stirring often, for 7-10 minutes. As the mushrooms cool down, chop the cilantro and the remaining garlic. Combine cilantro with garlic and mushrooms, put in a blender, add sour cream and grind until smooth. Add salt and pepper to taste.
Cheese and mushroom sauce. To prepare 2 servings of this sauce you will need:
- 200 g of champignons;
- 200 ml of cream of any fat content;
- 50 g butter;
- 100 g of cheese (preferably hard varieties);
- bunch of dill;
- salt.
Cut the champignons into thin slices, fry in melted butter for 7-10 minutes over high heat. Then add cream to the pan, let them boil. After that add cheese grated on a fine grater, reduce heat and, stirring, heat until cheese is completely melted. Finely chop the dill, add to the sauce, salt and keep on fire for another couple of minutes. This sauce is perfect for meat dishes!
Cold Mushroom Sauce
Sour cream for a cold mushroom sauce will need one glass.
The following ingredients are required for this sauce:
- 350 g boiled mushrooms;
- 1 onion;
- 1 sour apple;
- 1 cup sour cream;
- a bunch of dill, parsley and celery;
- salt, sugar, mustard - to taste.
Finely chop the mushrooms, onion and apple and mix with sour cream, seasoned with finely chopped greens, salt, sugar and mustard. Cooked sauce can be crushed in a blender, if you want to get a more tender texture. This sauce is suitable for cold meat snacks.
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Cooking sauces in a slow cooker
In our time, many housewives got a slow cooker. With it, you can cook a huge number of different dishes, making a minimum of effort and saving your time. In it you can cook not only independent dishes, but also sauces, which will be an excellent addition to meat, fish and vegetables.
Mushroom sauce in the slow cooker can be prepared from both fresh and frozen mushrooms. The following ingredients will be needed:
- 1 medium onion;
- 1 carrot;
- 500 g of any mushrooms (fresh or frozen);
- 50 ml of sunflower oil;
- salt pepper;
- 110 ml of heavy cream;
- 1 glass of water;
- 3 tbsp. fat cream
The “quenching” mode in the slow cooker is optimal for preparing the sauce.
Mushrooms cut into thin plates, onions - into small cubes, grate carrots on a coarse grater. Put the mushrooms in the multicooker bowl, turn on the "baking" mode. When all the moisture has evaporated, add butter, carrots and onions, fry in the same mode for 20 minutes. Everything should be well reddened. Then add spices, sour cream, water and cream in the bowl, mix and put on the "quenching" mode for 10 minutes. After cooking, you can sprinkle with finely chopped greens and serve immediately to the table.
Lenten sauce of frozen mushrooms
For those who are fasting or just watching their figure, you can cook a low-calorie mushroom sauce using a slow cooker. It will require:
- 1 onion;
- 500 g of frozen mushrooms;
- 2 cloves of garlic;
- salt pepper;
- 2 cups vegetable broth;
- a pinch of dried rosemary, sage and thyme;
- 1 tbsp. l soy sauce;
- ½ cup soy milk;
- 1 tsp flour.
Defrost mushrooms, cut into plates, onions - diced. Put in a bowl multicooker, in the "baking" mode to evaporate moisture. Pour in vegetable broth, add spices and dried herbs, cook in the same mode for 25 minutes. Then pour the soy sauce with milk, in which you first need to dissolve the flour. Put on the mode of "quenching" for 10 minutes. Add chopped garlic, mix and leave on the heat for 25 minutes to the sauce soaked with the aroma of garlic. Serve this sauce with any side dish.
All recipes for sauces are quite versatile. They can be served with any side dishes, meat or fish, to cold and hot appetizers.
It is important that all dishes are prepared from fresh, high-quality products, then the result will delight you and your guests!
Sauces with mushrooms can completely change the impression of a dish: enrich its taste and aroma, make it more interesting, juicy and nutritious. The one who owns the art of selection and preparation of sauces, can easily and naturally turn an everyday table into a festive one, there would be necessary products and some free time. In the making of sauces, mushrooms will be very useful. Most Russian housewives keep billets at home all year round, which they ask for in sauces - frozen, dried, powdered forest mushrooms. The mushroom season in many regions of our country lasts from spring to late autumn, so finding porcini mushrooms, brown berries, chanterelles, wild mushrooms and other delicious forest products is not difficult. In extreme cases, in supermarkets you can buy fresh champignons and other artificially grown mushrooms at any time. Sauces with mushrooms will decorate dishes from meat, poultry and fish, and vegetable dishes and side dishes with mushroom sauces will sparkle with new colors and shades. The site is pleased to offer a collection of sauces with mushrooms for every taste and for any occasion.
First, a few words about mushrooms and other products for the preparation of mushroom sauces. In classic recipes of sauces, champignons are usually mentioned - they look beautiful, do not require complicated processing, have a recognizable “typically mushroom” taste. But the most delicious and fragrant sauces come from fresh forest mushrooms, and the white mushroom is considered the king among them. If possible, try to dry as many white mushrooms as you can during the summer season, so that in the winter, preparing sauces from them, fill the dishes with delicious flavors, and the kitchen with the aromas of the forest.
Dried porcini mushrooms should be soaked before cooking sauces, and water should be used for other purposes if the sauce recipe does not provide for excess liquid. A more convenient way is to grind dry white mushrooms in a coffee grinder and add to sauces as a spice. Chanterelles, boletus mushrooms, mushrooms, mushrooms and other mushrooms are best preserved for making sauces in frozen form, cut them into convenient pieces and put in small packages. As for mushrooms, oyster mushrooms and other mushrooms from the store, for a tasty and fragrant sauce, it is better to choose small strong mushrooms and use them immediately.
The rich taste and aroma of mushrooms certainly requires support in the form of bright spices and aromatic herbs. Rosemary, thyme, sage, savory are ideal for forest mushrooms. Artificially grown mushrooms will benefit from the neighborhood with parsley, green onions, basil. For any mushrooms fit garlic, onions, all kinds of pepper: black, white, fragrant, pink, green. To give tenderness to mushroom sauce cream is used - choose the fattest and most natural, with a short shelf life. If broth appears in the list of ingredients, you can use both freshly brewed and frozen. For everyday meals, you can replace the broth with water, but for holiday table this is not recommended - the taste of the sauce will not be so expressive. Some recipes feature wine and other alcoholic beverages - they give the mushroom sauces a rich, rich flavor, ideal for sumptuous festive dishes.
Sour cream with mushrooms
One of the simplest recipes of mushroom sauces, familiar to everyone since childhood. Perfectly nourishes, helps to rationally use the rich harvest of mushrooms, and is suitable for the uncomplicated mashed potatoes, and to meat, and to sandwiches, looks great on the summer holiday table.
Ingredients:
500 g fresh mushrooms,
1 large onion,
1 tbsp. flour,
200 g sour cream,
oil, salt, pepper - to taste
Cooking:
Fry the finely chopped onion, add the sliced mushrooms, salt, sprinkle with flour and cook on low heat, stirring occasionally. Pour in the sour cream, mix well, bring to a boil and, if necessary, boil until thick.
Bechamel with mushrooms
The classic bechamel sauce based on flour and milk will sparkle with new colors if you add mushrooms to it. In summer, fresh forest trees, in winter, dried or ground into powder, and all year round, mushrooms and oyster mushrooms. Bechamel with mushrooms can be used as a substitute for mayonnaise in hot dishes. More precisely, this mayonnaise was used for other purposes, replacing them with bechamel.
Ingredients:
50 g butter,
400 g fresh mushrooms or 100 g dried,
1 onion,
1 clove of garlic,
3 tbsp. flour,
2 cups milk
0.5 tsp salt,
pepper to taste
grated hard cheese to taste
Cooking:
Fry the fresh mushrooms in butter until the juice evaporates. Soak dried mushrooms in advance for several hours and then squeeze and fry. Add minced onion and garlic to roasted mushrooms, cook until softened. Pour the flour, stir, so that it evenly covered the mushrooms. In small portions pour warm milk, stirring continuously. Add salt and pepper and cook until thick. If desired, add grated cheese to the finished hot sauce and mix thoroughly until the cheese is completely melted. Serve hot or use for baking and decorating hot dishes.
Mushroom coolie
Cool sauces are light, tender, fragrant and very rich. They are prepared shortly before serving and do not reheat again - this will destroy their taste. Mushroom kuli is ideal with pasta, rice, baked or boiled potatoes, and stewed vegetables.
Ingredients:
70 g butter,
30 grams of onions,
300 g fresh or frozen mushrooms,
300 ml of chicken or vegetable broth,
1 clove of garlic,
20 g fresh parsley,
salt, pepper to taste
Cooking:
Melt half the butter in a saucepan, add the finely chopped onion, then the mushrooms and stew on low heat for 10 minutes. Pour in the broth, add chopped parsley and garlic, boil for another 10 minutes. Pour everything into a blender, grind until smooth. For extra softness, wipe the sauce through a sieve. Before serving, add the second half of the butter, salt and pepper to the warm sauce, mix thoroughly.
Port mushroom sauce
This aromatic sauce with a light acidity refreshes the taste of fried and baked fatty meat, perfectly suited to the duck with apples, pork shank, kebabs.
Ingredients:
50 g butter,
50 g onions,
200 g champignons or other fresh mushrooms,
50 g cranberries or black currants,
1 glass of port wine
1 tsp orange peel,
300 ml of broth,
salt, pepper to taste
Cooking:
Melt the butter, fry finely chopped onion and finely chopped mushrooms on it. Add the zest and berries (frozen can not be thawed), then all together 4-5 minutes. Pour in the broth, bring to a boil, remove the foam. Pour in port wine, salt, pepper and cook on low heat without a lid until thick (about half an hour). Strain the sauce through a thin sieve before serving.
German white wine mushroom sauce
This sauce takes time and effort, but it turns out royally luxurious: silky and light. It is combined with dishes from poultry and vegetables, and will turn simple pasta into a gastronomic masterpiece.
Ingredients:
50 grams of shallots,
100 ml of dry white wine,
1 tsp white peppercorns,
2-3 sprigs of savory,
0.5 liters of chicken broth,
100 g champignons or porcini mushrooms,
200 ml of cream
3 yolks,
1 lemon,
salt to taste
Cooking:
Finely chopped onion, savory and crushed peppercorns pour wine in a skillet, bring to a boil and boil over low heat to half. Pour in the broth, add the sliced mushrooms and boil again to half. Pour in the cream, bring to a boil and cook for another 5 minutes until thick. Meanwhile, mix the yolks with lemon juice and pour them into the sauce, whipping it at the same time. Immediately turn off the heat, add salt, mix well and strain. Serve immediately.
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