Mushroom sauce made from dried mushrooms with sour cream. How to make mushroom sauce from dried mushrooms? How to make homemade mushroom sauce from dried mushrooms

step by step recipe with photo

Porcini mushrooms are probably the most aromatic, so soup, sauces, and other dishes with them turn out simply magnificent; the aroma cannot be described in words. Oddly enough, for soups, sauces, stews it is better to take dried mushrooms. And if you have fresh or frozen ones, then it’s better to fry them - with potatoes and onions it will turn out very tasty. Don’t forget that when using wild mushrooms, even those collected in ecologically clean areas, boil them in salted water for 30 minutes, after which you can stew or fry.

Ingredients

1 handful of dried porcini mushrooms
1 large onion
30 g butter
2 pinches of salt
100 ml sour cream
150 ml mushroom broth
1.5 tbsp. l. flour
1/5 tsp. ground black pepper
fresh dill

Preparation

1. Pour dried mushrooms with warm or hot water. They should have a pleasant but specific smell, and there should be no rot or damage on the surface. After 15 minutes, drain the mushrooms, then boil them in salted water for an hour. Do not pour out the broth.

2. Peel the onion and chop finely.

3. Melt the butter in a frying pan and add onion and wait until it acquires a caramel color. You need to sauté the vegetable over low heat, stirring.

4. Cool the boiled porcini mushrooms and chop finely.

5. Transfer the chopped mushrooms to the onion into the frying pan and fry everything together for a couple more minutes.

6. Add sour cream and stir, simmer for a couple more minutes over low heat.

7. Add 100-150 ml of mushroom or any other broth, or even plain water, into the frying pan. Add ground black pepper and nutmeg (optional) and simmer for 5 minutes, stirring.

Fragrant mushroom sauce goes well with potatoes, pasta, rice, buckwheat and other side dishes, and favorably emphasizes the taste of meat dishes. Having learned how to make mushroom sauce from dried mushrooms, which store well without losing beneficial properties, the housewife can always make any dish even more tasty and appetizing. Even everyday food, flavored with such gravy, will seem festive. You don't have to worry about what to make a delicious lunch from if you have a handful of dried mushrooms in your kitchen and know how to make a delicate sauce from them.

Cooking features

Our distant ancestors already prepared a sauce from dried mushrooms. Recipes have changed somewhat since that time, but the general principles of preparation remain the same. Knowing them, you will certainly be able to make a tasty and aromatic sauce according to any of your favorite recipes.

Dried mushrooms must be prepared in advance, about 6 hours before lunch, otherwise they will not have time to swell and take their original shape. First, they are poured with cool water for a short time, just 20–30 minutes, and rinsed well. Then soak for 4-6 hours in clean water and cook for half an hour in the same water, since otherwise the broth will not be aromatic enough. After this, the mushrooms can be removed from the broth, cooled and cut into small pieces.
Mushrooms for the sauce are crushed thoroughly, but not to a puree. Therefore, it is better not to use a blender, doing all the work manually.
Sometimes the recipe does not indicate the exact amount of mushrooms. This means that the sauce can be made from even a small amount. However, you must understand that the more mushrooms you use, the richer the taste and aroma of the finished sauce will be.
Dried mushroom sauce is most often thickened with flour. It is advisable to first fry it until it has a caramel color. Then the sauce will have a pleasant taste. IN otherwise it will turn out mealy and less tasty.
You should not prepare mushroom sauce in large quantities, as it is undesirable to store it for more than two days.

Mushroom sauce made from dried mushrooms is usually served hot, pouring it over the dishes before serving or placing a specially shaped container filled with sauce on the table.

Classic recipe for dried mushroom sauce

dried porcini mushrooms – 50–100 g;
onions – 0.2 kg;
water – 0.75 l;
butter – 100 g;
wheat flour – 40 g;
salt, spices - to taste.

Cooking method:

Rinse the mushrooms, cover with two glasses of filtered water and leave overnight or at least 4 hours.
Place it together with water in a saucepan and put it on the fire.
Cook the mushrooms, stirring occasionally, over low heat for 20-30 minutes after the contents of the pan come to a boil. 10 minutes before cooking, add salt and spices.
Remove the mushrooms with a slotted spoon. Wait a bit for them to cool down. Finely chop with a knife.
Peel and chop the onion with a knife. Fry it in butter until soft.
Fry the flour in a clean frying pan, pour in a glass of broth, constantly whisking the flour. If you get a little less mushroom broth, dilute it with warm boiled water first.
Cook the sauce for about 5 minutes to thicken.
Add onions and mushrooms to the sauce and stir. Cook for another 5 minutes.

This sauce can be served with almost any dish, but many housewives consider its recipe just a basic one, enriching the taste of the mushroom sauce with herbs, garlic, cream and other products.

Dried mushroom sauce with sour cream

dried mushrooms – 100 g;
water – 1 l;
onions – 0.2 kg;
vegetable oil – 100 ml;
butter – 50 g;
wheat flour – 35 g;
sour cream – 100 ml;
fresh dill – 50 g;
salt, pepper - to taste.

Cooking method:

Pour washed mushrooms with a liter of purified water for 4–6 hours.
Place the pan on the fire and wait until the water boils over medium heat. Cover the pan with a lid, reduce heat and boil the mushrooms until soft. This will take about 20-30 minutes after the water boils.
Drain the broth and strain.
Cool the mushrooms and chop finely.
Cut the peeled onions into small pieces.
IN vegetable oil fry the onion and mix with mushrooms. Fry this mixture for 5-10 minutes.
Melt butter in a clean frying pan, add flour, stir.
In a thin stream, while continuing to stir the sauce with a whisk, pour in the mushroom broth.
When the sauce thickens a little, add mushrooms and onions, as well as finely chopped dill.
Cook for another 5 minutes, stirring constantly. Add sour cream, salt and spices to taste. Stir, wait a couple of minutes and remove the sauce container from the heat.

The sauce prepared according to this recipe, thanks to dill, acquires a fresh summer aroma, and sour cream gives it a delicate creamy taste.

Creamy dried mushroom sauce

dried mushrooms – 100 g;
water – 0.5 l;
onions – 0.2 kg;
cream – 0.5 l;
fresh herbs (parsley, dill) - to taste;
butter – 50 g;
wheat flour – 20 g;
salt, spices - to taste.

Cooking method:

Wash the mushrooms, soak for 4-5 hours in cool water, then boil in it until soft. Cool and chop finely.
Peel the onion. Cut it into small cubes.
Finely chop the fresh herbs with a knife.
Melt the butter and fry the flour in it. When the flour acquires a pleasant creamy hue, pour in the cream in a thin stream. At this time, the sauce must be whisked so that no lumps form.
Add mushrooms, onions and herbs to the sauce. Cook, stirring, cream sauce within 10 minutes.

The delicate creamy taste and pleasant aroma of the sauce are unlikely to leave anyone indifferent. This sauce goes especially well with pasta and poultry dishes. The sauce will be even tastier and more aromatic if you squeeze a couple of cloves of garlic into it a few minutes before it’s ready.

Spicy dried mushroom sauce

mushrooms, reconstituted from dried – 0.5 kg;
onions – 150 g;
bell pepper – 0.5 kg;
dry white wine – 0.25 l;
salt, hot spices - to taste;
olive oil - how much will be needed.

Cooking method:

Restore dried mushrooms by soaking them in clean water for several hours. Place on the fire and boil until done. Usually 30 minutes of cooking is more than enough for this. 5 minutes before readiness, add salt and pepper to the broth.
Remove the mushrooms and let the water drain. Cut into medium sized pieces.
Wash the pepper. Cut off the stems of the fruits and remove the seeds. Cut the peppers into small squares or thin strips.
Peel and cut the onion into thin half rings.
Heat the oil in a frying pan, put the onion in it. Fry for 2-3 minutes, then add the pepper to the onion and continue cooking over low heat, stirring, for another 10 minutes.
Add the mushrooms and fry them along with the vegetables for about 10 minutes.
Pour in the wine, reduce the heat, and cover the pan with a lid. Simmer everything in wine for 5 minutes.

The sauce for this recipe is quite thick. This is not even a sauce, but a warm salad that will harmoniously complement any dish of meat, potatoes, or pasta.

The good thing about mushroom sauce made from dried mushrooms is that it can be prepared at any time of the year. At the same time, it is not inferior in its organoleptic qualities to a sauce made from fresh mushrooms.

Dried mushroom sauce is thick, aromatic, satisfying and incredibly delicious!

Surely you have noticed that dishes prepared with dried mushrooms are much tastier than those prepared with boiled, fried or baked mushrooms? When drying mushrooms, all the juice evaporates, the moisture leaves, but a concentrated mushroom flavor remains, which makes such dishes incredible!

Dried mushroom sauce or gravy is quick and easy to prepare and is a good addition to pasta, especially tomato pasta. durum varieties wheat or homemade spaghetti, as well as mashed potatoes, fried or baked potatoes, for buckwheat, rice or pearl barley porridge, the sauce can even be used as a dressing for warm vegetable salads!

If you are an experienced mushroom picker with experience, then telling you about the benefits of harvesting “forest meat” makes no sense. But maybe you came here because you got a bag of dried mushrooms by accident, and you simply don’t know what to cook? In this case, you are exactly at the right place. In addition to porcini mushroom gravy, you can also cook with them, with aromatic mushroom filling or bake with them, and also red with any wild mushrooms! And that's just small list recipes!

Let's return to our sauce, to prepare it we need:

water – 0.5 l;
dry mushrooms – 50-80 g (you can use fresh ones, read the proportions below);
onions – 1 – 2 pcs;
tomato paste or sauce - 2-3 tbsp. l;
garlic – 3-2 teeth;
rye flour – 2 tbsp. l;

Mushroom sauce, how to cook from porcini mushrooms

Dried porcini mushroom sauce is prepared very quickly! This is a kind of lifesaver in the kitchen when you want to eat delicious food, but don’t want to stand at the stove for a long time.

Soak mushrooms in drinking water for 2 hours. If you use frozen or fresh, you will need approximately 200-300 grams. There is no need to soak fresh ones; you can simply peel and cut them.

Then squeeze and cut into small pieces. Place in a frying pan with vegetable oil. Fry a little.

Finely chop the onion. Place in a frying pan with porcini mushrooms.

Fry the two ingredients until done. Add salt.

Add tomato sauce or pasta, canned or fresh tomatoes without skin.

Add water. Place on fire and bring to a boil. Cook over low heat for 10 minutes.

Dilute rye or wheat flour with water.

Pour the flour mixture into the simmering gravy. Stir, let it boil and remove from heat.

Add finely chopped herbs and chopped garlic to the hot dish.

Mushroom sauce is ready. It can be served hot, but it is also very tasty cold.

Bon appetit!

Mushroom sauce made from dried mushrooms is served with meat, cereal and potato dishes, and pasta. It's not difficult to prepare. If you stocked up on dried mushrooms in the fall, then a variety of delicious dishes You can make this with mushroom sauce every day. Mushrooms are an excellent source of protein.

Just keep in mind that this is quite heavy food. Nutritionists do not recommend frequently consuming mushroom dishes for children under 7 years of age and people with diseases of the liver, stomach, and pancreas. There is a separate section in cooking for sauces. They are used as a liquid seasoning or as an addition to main dishes, especially in order to give them a unique taste and aroma. Sauces contain a fairly large amount of extractive substances, which stimulate appetite and also improve the digestibility of food by the body. It is able to highlight the natural taste of meat and add a slight touch of piquancy to it. These types of liquid seasoning are prepared from both fresh and dried mushrooms. Moreover, from the latter, it turns out to be especially fragrant.

In addition, dried mushrooms, unlike fresh ones, are stored for quite a long period and do not cause any trouble. In order to all year round To delight your family with aromatic mushroom sauces, all you need is to stock up on dried “noble” mushrooms (aspen boletuses, porcini mushrooms, boletus mushrooms) in the fall. Surely you have noticed that dishes prepared with dried mushrooms are much tastier than those prepared with boiled, fried or baked mushrooms? When drying mushrooms, all the juice evaporates, the moisture leaves, but a concentrated mushroom flavor remains, which makes such dishes incredible!

Dried porcini mushroom sauce or sauce is prepared quickly and easily; it is a good addition to pasta, especially durum wheat pasta or homemade spaghetti, as well as mashed potatoes, fried or baked potatoes, buckwheat, rice or pearl barley porridge, sauce It can even be used as a dressing for warm vegetable salads. If you are an experienced mushroom picker with experience, then telling you about the benefits of harvesting “forest meat” makes no sense.

Features of preparing the sauce

Dried mushrooms must be prepared in advance, about 6 hours before lunch, otherwise they will not have time to swell and take their original shape. First, they are poured with cool water for a short time, just 20–30 minutes, and rinsed well. Then soak for 4-6 hours in clean water and cook for half an hour in the same water, since otherwise the broth will not be aromatic enough. After this, the mushrooms can be removed from the broth, cooled and cut into small pieces.
Mushrooms for the sauce are crushed thoroughly, but not to a puree. Therefore, it is better not to use a blender, doing all the work manually.
Sometimes the recipe does not indicate the exact amount of mushrooms. This means that the sauce can be made from even a small amount. However, you must understand that the more mushrooms you use, the richer the taste and aroma of the finished sauce will be.
Dried mushroom sauce is most often thickened with flour. It is advisable to first fry it until it has a caramel color. Then the sauce will have a pleasant taste. Otherwise, it will turn out mealy and less tasty.
You should not prepare mushroom sauce in large quantities, as it is undesirable to store it for more than two days.

Mushroom sauce made from dried mushrooms is usually served hot, pouring it over the dishes before serving or placing a specially shaped container filled with sauce on the table.

Required ingredients:

50-100 g dried mushrooms (more is better than less),
300 g onions (this is 3 medium-sized onions),
2 tbsp. flour (wheat),
50-100 g butter,
water,
salt,
black pepper (optional).

Cooking method:

For a Lenten menu, replace butter with vegetable oil. Properly prepared mushrooms are easier to digest, so we strictly follow the recipe.
Wash dried mushrooms and add cold water(1-2 glasses) and leave for 6 hours (can be overnight). Place the soaked mushrooms (along with water) in a saucepan, add cold water (up to 1 liter) and cook without salt until the mushrooms are ready. Then remove the mushrooms from the broth with a slotted spoon and chop with a knife.
The onion must be peeled, chopped finely, and fried in vegetable (or butter) oil. When the onion becomes transparent, add the prepared mushrooms. Fry mushrooms and onions until cooked.
Saute the flour in butter until it turns brownish in color. Without allowing the sauté to cool, add 3 cups of hot mushroom broth with continuous stirring. Cook, stirring, for about 15 minutes. Then add mushrooms with onions, sour cream (optional), salt and pepper (optional), stir and, as soon as it starts to boil, remove from heat. Let the mushroom sauce made from dried mushrooms brew a little and serve.

Classic mushroom sauce

Ingredients:

dried mushrooms 50 g
flour 20 g
onion 75 g
vegetable oil 30 g
salt to taste ground black pepper to taste

Cooking method:

Rinse the dried mushrooms well, soak overnight and cook in the same water for 1 hour without salt. Strain the broth and mince the mushrooms. Fry the flour in vegetable oil until light brown, dilute with boiling broth and cook over low heat for 15-20 minutes. Fry the chopped onion in vegetable oil, add mushrooms to it, fry everything together for 10 minutes, stirring, then add to the sauce. Add salt and ground black pepper to taste. Stir and boil. Serve to potato cutlets and other potato dishes, boiled pasta, etc.

porcini mushrooms (dry) – 50 g;
onions or salad – 80 g;
wheat flour – 30 g;
mushroom broth – 600 ml;
unsalted butter – 100 g;
rock salt;
white pepper

Cooking method:

To prepare sauce from dry mushrooms, they must first be washed and soaked for 4 hours in cold water. Then, after the specified time, the mushrooms are boiled for 1 hour in the same water in which they were soaked. There is no need to add salt during the cooking process;
Already boiled mushrooms should be finely chopped, and the broth should be strained. Measure out the required 600 ml, and the rest can be frozen;
First fry the flour in a dry frying pan (stirring constantly), and then add butter. When the flour acquires a beautiful light brown hue, add concentrated mushroom broth and boil with constant stirring for 13-15 minutes;
Meanwhile, in a separate frying pan, you need to fry finely chopped onions and boiled mushrooms;
Add the fried mushrooms and onions to the boiling sauce, add a little salt and a pinch of ground white pepper. Boil for another 1-2 minutes and remove from heat;
Transfer the aromatic sauce into a special vessel and serve as an addition to potato dishes (mashed potatoes, potato pancakes, casserole).

Dried porcini mushroom sauce with cream

Ingredients:

dried mushrooms (any) – 100 g;
cream – 500 ml;
white onion – 2 heads;
creamy spread – 50 g;
flour – 25 g;
salt;
garlic cloves – 2 pcs.;
parsley - 2 sprigs.

Cooking method:

Rinse the mushrooms thoroughly under running water. Then fill them with clean filtered water and leave for 3.5-4 hours. After the specified time has passed, put them on the fire and boil in the same water for 1 hour, without adding salt;
After this, the broth should be strained. Boiled mushrooms are finely chopped and fried together with onions until they are golden brown;
Place the spread in a clean frying pan and melt. Then add the sifted flour and, stirring constantly with a whisk, fry until golden brown. Pour in the cream in a thin stream;
The next step is to add mushrooms with onions and finely chopped parsley to the pan with the thickened creamy sauce. Everything is thoroughly mixed, seasoned with salt, garlic passed through a press and removed from the heat;
The most delicate creamy mushroom sauce is served in addition to meat dishes, poultry dishes, and pasta.

Flavorful mushroom sauce recipe

Ingredients:

dried boletus - 90 g;
sour cream – 200 g;
Bulgarian onion – 2 pcs.;
flour – 40 g;
drinking water – 1 l;
creamy spread – 50 g;
table salt;
garlic pepper;
mixture “Provencal herbs” - 2 g.

Cooking method:

Rinse dry boletus mushrooms several times and then fill with cold drinking water and leave for 5 hours. This time will be enough for them to “recover.” If you don’t have boletus mushrooms in stock, nothing. Any wild mushrooms are suitable for preparing this sauce;
Place the pan with the “reconstituted” boletus mushrooms on the fire and bring to a boil. Then reduce the heat to low and boil them for 1.5 hours;
Remove the boiled boletus from the broth and finely chop;
Finely chop the peeled onions, combine with boletus mushrooms and fry for 3-5 minutes;
Melt the spread in a saucepan, stir it with flour and fry until golden brown. Then pour concentrated mushroom broth into them, stir thoroughly, add mushrooms with onions and chopped dill;
After 5-7 minutes, add sour cream, salt and garlic pepper to the thickened sauce. Wait 2-3 minutes and remove the saucepan from the heat.

Recipe for mushroom sauce made from dried mushrooms, milk and herbs

Ingredients for cooking:

dry mushrooms – 60 g;
processed cheese – 200 g;
whole milk – 150 ml;
onion – 1 pc.;
Sherry wine - 50 ml;
fresh herbs (dill, parsley) – 10 g;
sea salt.

Cooking method:

Pour washed dry mushrooms with purified cold water and leave for 3 hours to “restore”;
After 3 hours, place the container with them on the stove and boil for 40-45 minutes;
Remove the mushrooms from the broth and finely chop. Then chop the onion. Processed cheese cut into cubes. Next, fry the onion in a frying pan, then add mushrooms to it and, at the last moment, milk;
Boil all ingredients for 5-7 minutes, then add chopped herbs, salt and wine. Bring the mixture back to a boil and remove from heat.

Creamy sauce with mushrooms

Ingredients:

cream - 200 ml
flour - 1 tbsp.
butter - 2 tbsp.
porcini mushrooms (dried) - 100g.

Cooking method:

To prepare creamy sauce with porcini mushrooms you need.
Wash the porcini mushrooms, add water, and leave for 6-8 hours. Then wash, boil until tender and chop.
Place butter in a heated frying pan, add flour, add cream, salt and mix. Then place the porcini mushrooms in a frying pan with the creamy mixture, stir, simmer over low heat for 3 minutes and remove from heat.
Place the prepared mixture in a saucepan and serve.

Dried porcini mushroom sauce

Ingredients:

water – 0.5 l;
dry mushrooms – 50-80 g (you can use fresh ones, read the proportions below);
onions – 1 - 2 pcs;
tomato paste or sauce - 2-3 tbsp. l;
garlic – 3-2 teeth;
rye flour – 2 tbsp. l;

Cooking method:

Soak mushrooms in drinking water for 2 hours. If you use frozen or fresh, you will need approximately 200-300 grams. There is no need to soak fresh ones; you can simply peel and cut them.
Then squeeze the mushrooms and cut into small pieces. Place in a frying pan with vegetable oil. Fry a little.
Finely chop the onion. Place in a frying pan with porcini mushrooms.
Fry the two ingredients until done. Add salt.
Add tomato sauce or paste, canned or fresh tomatoes without skin.
Add water. Place on fire and bring to a boil. Cook over low heat for 10 minutes.
Dilute rye or wheat flour with water.
Pour the flour mixture into the simmering gravy. Stir, let it boil and remove from heat.
Add finely chopped herbs and chopped garlic to the hot dish.
Mushroom sauce is ready. It can be served hot, but it is also very tasty cold.

Dried mushroom sauce

Ingredients:

20-25 g of dried mushrooms (5-6 pieces of dry mushrooms)
1 large onion
2-3 tablespoons wheat flour
a little sunflower oil
salt and ground black pepper to taste

Cooking method:

Soak dry mushrooms in clean cold water for 2 hours.
Place the soaked mushrooms on the fire without draining the water. After boiling, cook for 20 minutes, adding salt to taste.
While the mushrooms are cooking, peel the onions and cut them into large half rings.
Let it sauté in a frying pan until golden brown.
We remove the mushrooms with a slotted spoon, but do not pour out the mushroom broth; we will need it to prepare the sauce.
Let's put the mushrooms through a meat grinder, followed by the sautéed onions.
Pour the flour into a dry frying pan and fry it until creamy, stirring occasionally.
Add mushrooms and onions to the flour and pour in mushroom broth.
After boiling, simmer for another 10-15 minutes until the sauce thickens. We taste the gravy, add more salt if necessary, and add pepper if you wish (I didn’t add pepper).
Mushroom sauce from porcini mushrooms is ready, it can be served in a separate sauce boat with dishes, or you can add it directly to the plate.

Classic dried mushroom sauce

Compound:

dried porcini mushrooms – 50–100 g;
onions – 0.2 kg;
water – 0.75 l;
butter – 100 g;
wheat flour – 40 g;
salt, spices - to taste.

Cooking method:

Rinse the mushrooms, cover with two glasses of filtered water and leave overnight or at least 4 hours.
Place it together with water in a saucepan and put it on the fire.
Cook the mushrooms, stirring occasionally, over low heat for 20-30 minutes after the contents of the pan come to a boil. 10 minutes before cooking, add salt and spices.
Remove the mushrooms with a slotted spoon. Wait a bit for them to cool down. Finely chop with a knife.
Peel and chop the onion with a knife. Fry it in butter until soft.
Fry the flour in a clean frying pan, pour in a glass of broth, constantly whisking the flour. If you get a little less mushroom broth, dilute it with warm boiled water first.
Cook the sauce for about 5 minutes to thicken.
Add onions and mushrooms to the sauce and stir. Cook for another 5 minutes.

This sauce can be served with almost any dish, but many housewives consider its recipe just a basic one, enriching the taste of the mushroom sauce with herbs, garlic, cream and other products.

Dried mushroom sauce with sour cream

Compound:

dried mushrooms – 100 g;
water – 1 l;
onions – 0.2 kg;
vegetable oil – 100 ml;
butter – 50 g;
wheat flour – 35 g;
sour cream – 100 ml;
fresh dill – 50 g;
salt, pepper - to taste.

Cooking method:

Pour washed mushrooms with a liter of purified water for 4–6 hours.
Place the pan on the fire and wait until the water boils over medium heat. Cover the pan with a lid, reduce heat and boil the mushrooms until soft. This will take about 20-30 minutes after the water boils.
Drain the broth and strain.
Cool the mushrooms and chop finely.
Cut the peeled onions into small pieces.
Fry the onion in vegetable oil and mix with mushrooms. Fry this mixture for 5-10 minutes.
Melt butter in a clean frying pan, add flour, stir.
In a thin stream, while continuing to stir the sauce with a whisk, pour in the mushroom broth.
When the sauce thickens a little, add mushrooms and onions, as well as finely chopped dill.
Cook for another 5 minutes, stirring constantly. Add sour cream, salt and spices to taste. Stir, wait a couple of minutes and remove the sauce container from the heat.

The sauce prepared according to this recipe, thanks to dill, acquires a fresh summer aroma, and sour cream gives it a delicate creamy taste.

Creamy dried mushroom sauce

Compound:

dried mushrooms – 100 g;
water – 0.5 l;
onions – 0.2 kg;
cream – 0.5 l;
fresh herbs (parsley, dill) - to taste;
butter – 50 g;
wheat flour – 20 g;
salt, spices - to taste.

Cooking method:

Wash the mushrooms, soak for 4-5 hours in cool water, then boil in it until soft. Cool and chop finely.
Peel the onion. Cut it into small cubes.
Finely chop the fresh herbs with a knife.
Melt the butter and fry the flour in it. When the flour acquires a pleasant creamy hue, pour in the cream in a thin stream. At this time, the sauce must be whisked so that no lumps form.
Add mushrooms, onions and herbs to the sauce. Cook, stirring, cream sauce for 10 minutes.

Spicy dried mushroom sauce

Compound:

mushrooms, reconstituted from dried – 0.5 kg;
onions – 150 g;
bell pepper – 0.5 kg;
dry white wine – 0.25 l;
salt, hot spices - to taste;
olive oil - how much will be needed.

Cooking method:

Restore dried mushrooms by soaking them in clean water for several hours. Place on the fire and boil until done. Usually 30 minutes of cooking is more than enough for this. 5 minutes before readiness, add salt and pepper to the broth. Read more:
Remove the mushrooms and let the water drain. Cut into medium sized pieces.
Wash the pepper. Cut off the stems of the fruits and remove the seeds. Cut the peppers into small squares or thin strips.
Peel and cut the onion into thin half rings.
Heat the oil in a frying pan, put the onion in it. Fry for 2-3 minutes, then add the pepper to the onion and continue cooking over low heat, stirring, for another 10 minutes.
Add the mushrooms and fry them along with the vegetables for about 10 minutes.
Pour in the wine, reduce the heat, and cover the pan with a lid. Simmer everything in wine for 5 minutes.

The sauce for this recipe is quite thick. This is not even a sauce, but a warm salad that will harmoniously complement any dish of meat, potatoes, or pasta.

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.

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

Mushroom sauce is one of the most popular sauces.

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.
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. Do not bring the dairy product to a boil!
Mushrooms with onions, salt and nutmeg are added to the cream.
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 of porcini mushrooms, 260 g of cream (35% fat), 3-4 garlic cloves, 55 g of butter, a pinch of ground black pepper and ground nutmeg, salt.

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.
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.
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.

This mushroom sauce can be served with meat dishes as a gravy.

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.
In a separate frying pan, melt the butter and combine with flour. This is where the cream is poured. The mass is simmered over low heat.
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 the mushroom sauce with the meat hot with plenty of 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.

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.
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.
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.
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.

Mushroom sauce is a good addition to any dish.

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.
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.
Finished mushrooms are finely chopped.
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.
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 fat milk, 380 g fresh champignons, a whole glass homemade sour cream, 3 large spoons of pre-sifted flour, 60 g of maximum fat butter, onion, table salt, ground black pepper.

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.
The sauce base is sprinkled with flour, salt and pepper.
Everything is thoroughly mixed. Without interrupting this process, milk is poured into the frying pan and the sauce continues to simmer until the mushrooms are completely cooked.
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 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.
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.
Flour is added to the remaining ingredients through a sieve. After adding it, the components of the container are quickly and actively mixed.
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.
Cook the dish for another 5-6 minutes at a low boil.
At the very end, chopped dill is added to the sauce.