Mushroom sauce - adding a new taste to familiar dishes. Mushroom sauce made from dried mushrooms. Cooking recipes

The original sauce will make any dish tastier - even a side dish, even meat, even a salad. At the same time, you will have to spend very little time preparing it. In the same way, very quickly and simply, you can mix a mushroom sauce, for the base of which both champignons and any wild mushrooms are suitable.

Classic mushroom champignon sauce

Product composition: 170 g fresh champignons, onion, 70 g butter, 1 large spoon of flour, a glass of very heavy cream, salt, ground nutmeg.

1. After cleaning, mushrooms and onions are cut into miniature cubes. Next, they are fried together in a frying pan greased with oil until all the liquid released from the champignons has evaporated.
2. The contents of the frying pan are laid out on a plate, and butter is added to the remaining fat. When it melts, add flour, pour in cream and heat everything together well. You can't let it go milk product to a boil!
3. Mushrooms with onions, salt and nutmeg are added to the cream.
4. Heat the sauce, stirring frequently, until it thickens.

If the housewife has gone too far with the thickness of the dish, the same heavy cream or even regular milk will help correct the situation.

With creamy taste

Ingredients: 180 g porcini mushrooms, 260 g cream (35% fat), 3-4 garlic cloves, 55 g butter, a pinch of ground black pepper and ground nutmeg, salt.

1. The butter is melted in a frying pan. Chopped garlic is placed in it and heated over low heat for a couple of minutes. Be sure to continuously stir the product so that it does not burn.
2. Next, finely chopped porcini mushrooms are poured into the frying pan. They are immediately salted, seasoned with seasonings and left on the fire for 8-9 minutes.
3. Thick heavy cream is poured in and the resulting mass simmers for 7-8 minutes with frequent stirring. During this time, the sauce will thicken and decrease in volume.

To make the mushroom sauce from champignons with cream smooth, you can beat it with an immersion blender.

Mushroom sauce for meat - step by step

Ingredients: 110 g of champignons, large onion (white), 60 g of butter and 1.5 cups of cream (both dairy products should be as fat as possible), a pinch of salt, 1 large spoon of wheat flour.

1. Small pieces of onion are fried in well-heated vegetable oil until golden brown. Then chopped mushrooms are poured into the frying pan and the entire mass is cooked until the liquid from the container has completely evaporated.
2. Melt butter in a separate frying pan and combine with flour. This is where the cream is poured. The mass is simmered over low heat.
3. The frying from the first step is transferred to the creamy base for the sauce, the mass is salted and cooked for another 4-6 minutes with frequent stirring.

Serve mushroom sauce with meat hot with big amount chopped fresh herbs.

Spaghetti recipe

Ingredients: half a kilo of fresh champignons, 25 g each of butter and high-grade flour, a full glass of not too fatty sour cream, onion, a mixture of ground colored peppers, salt.

1. First, fry the onion in any vegetable oil until transparent. Chopped fresh mushrooms are added to it and the mass is left on the fire until all the moisture has evaporated from the frying pan.
2. In another container, melt the butter and fry the flour in it for a couple of minutes. The latter should not change color, much less burn.
3. A thick mixture of flour and butter is transferred to the mushrooms, all ingredients are salted and peppered to taste and simmered for a couple of minutes. You should not add spices with a very strong taste to the future sauce, otherwise they will “eclipse” the mushrooms.
4. The last thing to go into the pan is sour cream. When the mass boils, you can turn off the fire under it.

This spaghetti sauce is served hot.

From dried mushrooms

Ingredients: 15-20 g of any dried mushrooms (preferably white), 1-3 garlic cloves, 1 tbsp. spoon of flour, 350-450 ml of mushroom broth, spices to taste, 90 ml of medium fat sour cream, salt.

1. First you need to deal with the dried mushrooms. They are washed well and filled with boiling water for at least 3 hours, but you can even leave them overnight. Porcini mushrooms are ideal for this sauce because they add amazing flavor.
2. Prepared mushrooms are boiled in boiling water for 20-25 minutes. The broth remaining after them is not poured out - it will also be used in the future in the cooking process.
3. Finished mushrooms are finely chopped.
4. Flour is fried in a frying pan in a small amount of any oil. Mushroom broth is gradually added to it and the whole mass is intensively stirred.
5. Sour cream, spices and salt are added. It is enough to simmer the mixture for another 3-4 minutes until it thickens.

The prepared dried mushroom sauce is good both hot and cold.

Mushroom sauce with sour cream base

Ingredients: 90 ml of full-fat milk, 380 g of fresh champignons, a whole glass of homemade sour cream, 3 large spoons of pre-sifted flour, 60 g of maximum fat butter, onion, salt, ground black pepper.

1. The onion is peeled, cut into smaller pieces and sautéed in butter. When the vegetable acquires a golden hue, small pieces of mushrooms are added to it. Together, the products are simmered over medium heat for 3-4 minutes.
2. The sauce base is sprinkled with flour, salt and pepper.
3. Everything is thoroughly mixed. Without interrupting this process, milk is poured into the frying pan and the sauce continues to simmer until full readiness mushrooms
4. All that remains is to add sour cream and cook the treat until thickened. The fire should be minimal so that the mass does not burn.

The finished creamy mushroom sauce can be served with pieces or chopped in a blender. If the dish will be complemented by hash browns, pancakes, or simply served with salted crackers, then it will first need to be thoroughly cooled.

Bechamel with mushrooms

Product composition: 290 g fresh mushrooms(preferably champignons), 730 ml homemade milk, 80 g butter, 60 g pre-sifted flour, half a bunch of fresh dill, coarse salt, ground nutmeg.

1. The mushrooms are thoroughly washed, lightly dried and cut into thin slices. Melt butter in a frying pan and fry slices of champignons on it until fully cooked. This will take 12-15 minutes. The contents of the pan are periodically stirred with a wide spatula.
2. The onion is peeled, cut very finely and added to the almost finished mushrooms. After mixing, the ingredients cook together for 3-4 minutes. The mass is salted and sprinkled with seasoning.
3. Flour is added to the remaining ingredients through a sieve. After adding it, the components of the container are quickly and actively mixed.
4. The milk warms up well in the saucepans. It is introduced into the sauce base in a thin stream when the flour is completely dissolved. In this case, the mass should be stirred continuously.
5. Cook the dish for another 5-6 minutes at a low boil.
6. At the very end, chopped dill is added to the sauce.

Cooking sauce is currently popular because such a dish turns out to be nourishing, aromatic and tasty. The dressing made from dried mushrooms is especially nutritious and tender, as they are more filling and healthy. Mushroom sauce made from dried mushrooms turns out to be doubly tasty and appetizing, so it is usually served on the festive table as a hot appetizer.

Recipe Description

Mushroom sauce is prepared from dried mushrooms from any main ingredient. However, the gravy tastes best if it is made from:

• porcini mushroom;
• oyster mushroom;
• champignons;
• chanterelles;
• honey mushrooms;
• saffron milk caps.

Traditionally, this recipe is made with the addition of tomatoes, cream, milk, butter, herbs and processed cheese. You can also add onions or garlic to the sauce with dried mushrooms, which will add excellent taste, aroma and tenderness to the dish.

Important: this recipe is rich useful substances and microelements, necessary for the body for normal functioning. Although mushrooms are not the best useful product, they contain:

• zinc;
• magnesium;
• potassium;
• iron.

It is worth noting that mushroom sauce made from dried mushrooms is much tastier, more aromatic and nutritious than one prepared from a fresh or salted product. This is due to the fact that dried champignons acquire a special taste and density, as a result of which the gravy becomes rich and pleasant to the taste.

• potatoes or mashed potatoes;
• pasta;
• fried or boiled meat;
• fried fish;
• Greeks;
• rice;
• unsweetened cereals;
• stewed vegetables.

In any case, mushroom sauce made from dried mushrooms will taste good and will perfectly decorate the side dish.

It is important to note that each recipe for this dish contains a certain set of ingredients, so before choosing a sauce you need to study it carefully. In this case, the mushroom dressing will turn out to be tender and nutritious, and will also appeal to food lovers. homemade food.

Attention: dried mushroom sauce is dietary dish, which is served to the table when maintaining a diet or healthy eating. The dressing will be especially useful if you add milk and herbs to it.

To make the dish tasty and healthy, following the preparation steps, you need to follow some tips, with the help of which the mushroom sauce will turn out with a bang.

1. Before cooking, dried mushrooms need to be poured with warm water to soak them. In this case, they will cook faster and turn out soft.
2. When cooking, it is recommended to use a minimum of spices, as they will spoil the taste of mushrooms and milk sauce.
3. You need to prepare the gravy in a frying pan with a thick bottom so that the main ingredient can simmer as best as possible. Or the dish is made in a cauldron.
4. Garlic added to the sauce will give it a good aroma and taste. But you shouldn’t take a lot of it so that the product doesn’t interrupt the main taste.
5. There is no need to make a rich gravy, so you should fry the ingredients in butter and not in vegetable oil or margarine. It is advisable to use natural and slightly sweet oil.
6. The most delicious dressing will come from porcini mushrooms, because they are aromatic, nutritious and satisfying.

If you follow the recipe correctly, it will turn out so tasty that you can’t even tell that the dish was prepared at home.

How to make the sauce

This cooking recipe is considered the easiest and simplest. Important: it requires minimum costs, so you can cook it often.

Required ingredients:

• 50 grams of dried porcini mushrooms,
• 200 ml water,
• 250 ml milk (it is advisable to use minimal fat content),
• 30 grams of flour,
• a piece of butter,
• a pinch of salt and pepper,
• a handful of nutmeg.

The nut must be included in the recipe so that it gives the gravy a refined taste and aroma.

Mushrooms, of course, are not the best and healthiest product. But nevertheless, they are rich in vitamins, minerals, quite filling and have an excellent aroma, especially dry ones. For these reasons, they are in demand in cooking. They are fried, stewed, baked, added to sauces, and soups are cooked with them. Mushroom sauce made from dried mushrooms is very popular. The reason is a specific, unlike anything else aroma, simplicity and accessibility of preparation, piquant taste. Gravy brings life to the most ordinary dish.

General principles for preparing mushroom gravy

If you add these to potatoes or pasta, the side dishes will turn into tasty and memorable bright dishes. They are prepared by adding sour cream, cheese, cream and tomatoes. Flour is almost always used as a thickener. Dried mushrooms are served with meat, fish, casseroles, and vegetables.

In order for the flour to dissolve well, it is first pre-calcined, that is, poured into a dry frying pan and fried. In addition, it additionally adds a pleasant nutty flavor. You can now buy several types of fresh mushrooms in stores. But the whole point is that no oyster mushrooms or champignons grown artificially can compare with real ones forest mushrooms. For this reason, many housewives always have several fragrant fagots at home. forest mushrooms. They can always prepare a thick, hearty sauce with sour cream and garlic, which they then serve on the table along with boiled potatoes or meat. Now we will tell you several ways to prepare mushroom sauce from dried mushrooms.

One of the simplest recipes

For it we will need: dried mushrooms- 20 grams, mushroom decoction - 300 ml, a tablespoon of flour, parsley, 100 grams of sour cream, pepper, salt, a couple of cloves of garlic. We wash the dry mushrooms and pour boiling water over them overnight. In the morning, add a little more water to the same pan and boil. Then we filter the water, but do not pour it out. Heat a frying pan and fry the flour until it becomes creamy.

Pour in the broth and stir vigorously until a homogeneous consistency is obtained. Add one and a half to two glasses of ordinary water until the desired thickness is obtained. At the moment when the sauce thickens, add sour cream, mushrooms, pepper and salt. Cook for five minutes over low heat. When the cooking process is complete, add chopped garlic and herbs, leave to brew for a couple of minutes, and we can serve.

from dry porcini mushrooms

For three to four servings you need the following ingredients: 60 grams of cooked mushrooms, four tablespoons of sunflower oil, a pinch of pepper, a teaspoon of salt, two tablespoons of flour, 200 grams onions. Now we’ll tell you how to prepare mushroom sauce from dry mushrooms.

In the evening, soak the mushrooms for 12-14 hours, and in the morning boil for 40 minutes in the same water.

Fry the chopped onion in oil until soft. We pass the mushrooms through a meat grinder, add them to the onions, fry for three to four minutes, stirring all the time. In a separate frying pan, always dry, fry the flour until creamy and pour in 50 ml of boiling water, then stir until smooth. Add mushrooms and onions from another frying pan, pepper and salt to taste. Mix everything thoroughly and simmer for five minutes.

Mushroom sauce from dried mushrooms: a universal recipe

If you cook any cereal, for example, buckwheat, pearl barley, millet, then our liquid seasoning is ideal for it. By the way, you can use both frozen and fresh mushrooms, but today’s article is not about them. Today we will prepare a dish from a collection of dried mushrooms: boletus, russula, honey mushrooms. First, rinse them well, fill them with water and leave them for five hours. Then strain through several layers of cheesecloth to remove sand. Cook over low heat until soft, rinse with water, this time hot, and chop. Now prepare the flour dressing: combine a spoonful of vegetable oil with two or three spoonfuls of flour.

Sauté the onion until it turns golden brown, dilute it with the broth and cook, stirring all the time and remembering to remove the foam. Add onions and mushrooms to the flour mixture, pepper, salt and cook over low heat for 10-15 minutes. If desired, add a little sugar tomato paste, vegetable seasonings to enhance the flavor. Stirring, bring to a boil, remove from heat. Mushroom sauce made from dried mushrooms (universal recipe) is ready.

What's the best way to use mushroom sauce?

You can serve this delicious gravy with festive table, it can be watered or mashed potatoes. What a dish you get if you combine the gravy with chicken, pork or veal! Let's give an example. Fry in a frying pan with sunflower oil chicken fillet, cut into pieces, along with onions. Then add the soaked dry mushrooms and simmer over low heat until fully cooked.

About 10 minutes before removing from the heat, add mayonnaise and flour, pepper, salt and, stirring, cook further. Dry gravy according to this recipe turns out to be very satisfying, and you can eat it without a side dish. If you add cream or sour cream, we get a gravy with a more delicate consistency and a delicate and pleasant aroma. Bon appetit!

How sometimes you want something unusual, spicy, tasty. My feet carry me to the kitchen, to the refrigerator, but there is nothing unusual there: porridge, soups, borscht, cold cuts - everything is wrong, my soul is not at peace. But any bland dish can be diversified, supplemented, changed with delicious seasoning, dressing or sauce. This is where your restless appetite will immediately subside, and if you make mushroom sauce from dried mushrooms, then this dressing will forever become an undisputed favorite in home cooking.

Dried mushrooms... many housewives have pickles and preserves in their pantry, but there is no such delicacy there, but I really want to try unusual recipe. Store shelves will help you deal with this problem, fortunately there is an assortment, and the price allows it. People who collect and store forest products will undoubtedly find supplies of dried mushrooms in their pantries, because such a product is ideal for many dishes.

Porcini is rightfully considered the most delicious. It produces real culinary masterpieces, and the aroma it exudes immediately immerses a person in the unforgettable atmosphere of the forest. This fungus will change in better side taste of any treat. Since ancient times in Rus', porridge with mushrooms was a signature dish, especially during Lent. Mushroom sauce or mushroom gravy was an everyday food, and modern housewives have learned to make improved versions of these dishes. So, prepare the sauce from dried porcini mushrooms:

1. Pour boiled, purified, slightly salted water over the mushrooms and leave to swell for 3 hours.
2. Without draining the liquid, cook the product for about 1 hour.
3. Add spices, salt, pepper, nutmeg to the broth. Many people neglect this amazing spice, and in vain: it is nutmeg that helps preserve and enhance the mushroom aroma, taste, and color.
4. Grind everything in a blender until pureed.
5. In a deep frying pan, half cut glass Fry the flour until golden brown, gradually add sour cream, butter, and salt. You should get a viscous mass.
6. Combine the resulting sauces and simmer over low heat for several minutes.
7. Serve sauce with parsley, dill, basil.

It is almost impossible to spoil porcini mushrooms during cooking; of course, there are exceptions in the form of tightly burnt dressing. These gifts of the forest can be prepared with sour cream sauce or cream:

• mushrooms are soaked, boiled, chopped;
• flour is also fried until light color, butter and spices are added;
• put a few tablespoons of rich sour cream into the resulting flour sauce, cook until thickened;
• required attribute – Bay leaf, its aroma should be unobtrusively present in the sauce, garlic, nutmeg, salt;
• Combine the resulting roasts and cook for 10 – 13 minutes.

This is exactly the same recipe for sauce with cream: instead of sour cream, add heavy cream, and simmer for a while, making sure to stir the sauce with a wooden spoon.

Champignons with cheese

If it is still impossible to find porcini mushrooms - there are such situations - you can use what you have. Champignons are excellent versatile mushrooms. All year round they are on store shelves because they are grown in greenhouse conditions. Accordingly, they can also be dried in the oven, microwave, simply on a thread, hanging a fragrant garland on a window or balcony. , especially from champignons, cook very quickly:

• pour in boiled water mushrooms, leave them to rest for a while, gain strength;
• fry several onions with dried dill, salt and pepper;
• Heat the wok, pour in the champignons with some water, evaporate for a while (the liquid should not all evaporate), add the onion, fry for a few minutes;
• Add flour, butter, sour cream to the resulting dressing, mix everything quickly, simmer for a while, the sauce should become viscous;
• Grind the prepared mass with a blender, put a few teaspoons of butter and put it on the fire;
• the finishing touch is a handful of grated Dutch cheese. It must necessarily dissolve in the thick mushroom mousse, giving it a creamy, delicate flavor.

Preparing this dish will take about an hour of precious time, but this recipe will definitely be appreciated by guests, loved ones, and relatives. Mushroom sauce made from dried mushrooms served with herbs, garlic, and a drop of lemon juice.

Meat and wine

The recipe for Italian sauce, or mushroom sauce with wine, will delight gourmets with its exquisite, unique taste. Cooking step by step:

• pour concentrated chicken broth over dry mushrooms;
• after standing for 2 - 3 hours, boil them in this liquid, half of the moisture should evaporate, in return we get a magnificent chicken and mushroom broth;
• fry the onion if desired, adding it to the main dressing;
• Simmer the resulting mix over a fire, pouring in half a glass of red wine;
• cook Bechamel sauce, combine with the main dressing, add a little butter, spices, cook for a while until thickened;

It is better to serve the meat sauce without grinding the mass to a puree: pieces of mushrooms should be felt in the main dish, but tastes vary. The wine in this recipe adds a small, but pleasant note of bitterness and spice. Chicken bouillon will give the dressing tenderness. In a word, you get an unforgettable bouquet of tastes and aromas.

To prepare a simple sauce, you need basic ingredients and a little patience, because real masterpieces require work, but the result will exceed all expectations.

Mushrooms occupy a leading place in today's cooking. They are rich in vitamins and minerals, quite filling, and can be combined with many foods. The peculiarities of edible specimens are their unforgettable aroma and bright taste.

Mushroom sauce made from dried mushrooms, which is very quickly prepared, is very popular as an addition to many dishes.

Features of using the sauce

Mushroom sauce made from dry mushrooms goes well with any side dish, such as potatoes, pasta, buckwheat, rice. In addition, this sauce goes well with meat and fish dishes.

Using dried mushroom sauce, you can diversify your daily dishes, give them originality and make them more appetizing and festive. The sauce remarkably retains both its taste and beneficial properties.

Porcini mushrooms are edible and have a very aromatic and unique taste. Soups, sauces, salads and many other dishes prepared from this ingredient are simply unforgettable for gourmets.

Best Recipes

It is best to use dried mushrooms for making sauces and soups. Many cooks wonder how to make mushroom sauce from dried mushrooms. It is more advisable to heat treat frozen and fresh forest products. They go well fried with potatoes and onions.

A special feature of preparing this dish is that the mushrooms must first be boiled for 35-45 minutes in water with added salt.

Recipes for fried honey mushrooms

Cooking today has a huge selection of recipes for making sauces from dry porcini mushrooms.

Beginning housewives are wondering how to make a sauce from dried mushrooms so that everything turns out tasty, satisfying and quick.

It is from the dry gifts of the forest that the dishes come out very nourishing and aromatic.

Mushroom sauce with sour cream

The recipe is quite simple. The amount of sauce is designed for approximately five servings. Average cooking time is 1 hour. The calorie content of the dish is 554 kcal.

To prepare this dish you will need:

Pour water at room temperature over dried mushrooms, let stand for 20 minutes, then drain.

Boil the mushrooms in new salted water for 20 minutes. Then strain the mushrooms and set aside the broth. Over low heat, fry the onion in butter in a frying pan until translucent.

Finely chop the boiled mushrooms, mix with onions and simmer for five minutes in a well-heated frying pan. Add sour cream and continue to fry for several minutes over low heat. Pour 120−170 ml of broth into the frying pan, add black pepper, fry all ingredients for 7−9 minutes over low heat.

Then add flour and simmer everything for seven minutes.

Mushroom sauce made from dried mushrooms with sour cream must be cooled to room temperature.

Champignon mushroom shashlik recipes

Then mix thoroughly with a spoon, and at the end you need to grind the resulting mass using a blender.

Place the resulting dish in a sauce boat and add chopped herbs.

Porcini mushroom sauce with cream

Many people will like this recipe.

To prepare you need to take:

Rinse the mushrooms under running water, add purified water, and set aside the filled mushrooms in a dark place for 3.5-4.5 hours.

Then simmer for an hour over low heat, drain the water, and chop the boiled mushrooms as finely as possible. Combine the resulting ingredients with chopped onion, fry on sunflower oil until ready.

Melt the spread or margarine, gradually stir in the sifted wheat flour, fry everything thoroughly until golden brown. Gradually pour in the cream in a thin stream. Add porcini mushrooms and onions to the resulting mass, mix everything.

The last stage of cooking is adding herbs, crushed garlic and salt.