Recipe for sauce with dried mushrooms. Recipe for making mushroom sauce from dried mushrooms. How to make a flavorful sauce from dried mushrooms

Mushroom sauce from dried mushrooms. It can be served with vegetable side dishes, all cereals and pasta, spaghetti, meat and fish dishes, poultry, cutlets, etc. The cooking process is not very complicated. During the summer and autumn, you can stock up on these gifts of the forest, dry them and delight your household with a variety of original dishes with this sauce.

This additive gives any food an exquisite piquant and aromatic taste, turning it into a festive dish.

The mushrooms themselves and dishes made from them are not only appetizing, they are nutritious and healthy. After all, it is an excellent source of biological components, proteins, fats, carbohydrates, vitamins (A, B, D, E, PP) and microelements. In addition, they are low-calorie and dietary.

It should be borne in mind that these dishes are difficult to digest, therefore all dishes in which they are used are not recommended for children under 7 years of age, patients with liver failure, or diseases of the gastrointestinal tract

Ingredients for cooking

You can prepare the dish using various dried mushrooms. Suitable for sauce:

white;
boletus;
boletus;
morels;
boletus;
flywheels;
honey mushrooms;
Champignon;
hangers-on, etc.

Dry mushroom sauce is prepared based on:

sour cream;
broth;
guilt;
milk;
cream.

The taste sensations will be diluted and improved if you add to the recipe:

various types of cheese;
greenery;
tomato paste;
capers;
horseradish;
apples;
tomatoes;
eggs;
garlic.

Flour is usually used as a thickener when preparing dishes.

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Several options for mushroom sauces

Mushroom classic sauce.

Ingredients:

Any dried mushrooms – 100 gr.
Flour – 1 tbsp. l.
Small onion – 1 pc.
Sunflower oil – 2 tbsp. l.
Mushroom broth – 2 cups.

Preparation:

Dried mushrooms are placed in a pan of water and left for about 4 hours. They are boiled in the same water for about 1 hour. Strain the broth into another pan (it will come in handy). When the mushrooms are cooked, they are chopped into thin strips. Fry the flour in butter in a frying pan until it turns light brown. After this, the flour is mixed with the broth, everything is mixed and simmered over low heat for about half an hour. Next, fried finely chopped onion is added, and the whole thing simmers for about 15 minutes. Then it is transferred to the sauce. Salt is added. As soon as everything boils, you can turn off the fire. Then they let the dish brew for a while and it’s ready to be served.

“Mushroom classic” will go well with various potato dishes (mashed potatoes, casserole, cutlets), etc.

Sauce “Mushrooms in cream”.

Ingredients:

Mushroom sauce prepared in the classic way – 800 ml.
Cream 10% – 100 ml.
Butter – 1.5 tsp.

Preparation:

Prepare the sauce according to classic version. It is combined with cream and boiled for 7 - 10 minutes. Add butter.

This sauce is an excellent addition to meat and vegetable dishes.

Morel sauce.

Ingredients:

Dried morels – 400 gr.
Butter – 2 tbsp. l.
Beef broth - 2 cups.
Cream – 4 tbsp. l.
1 onion.
Flour – 2 tbsp. l.

Add to taste: salt, pepper, nutmeg.

Preparation:

Morels are soaked for 3-4 hours. Without draining the water, boil for 1 hour. After this, filter and wash with running water. Finely chop the boiled morels and place them in a frying pan. Poured cold water, salted. After boiling, add chopped onion and sprinkle with pepper. Cover the pan with a lid and simmer over low heat for 40-50 minutes. The flour is ground in butter, diluted in 400 g. broth, stirring constantly. Cook until thickened. After the flour thickens, add fried morels and cream and boil for 3-5 minutes. To add aroma and an unusual taste, grated nutmeg and dill are added to the dish.

The best side dish for this sauce would be potato or fish cutlets.

Mushroom and garlic sauce

Ingredients:

Any dried mushrooms – 400 gr.
Sunflower oil – ½ cup.
1 head of garlic.
5% vinegar.
Salt.

Preparation:

The prepared mushrooms are washed and soaked for about 4 hours. After soaking, cook for 1 hour. Then the mushrooms are chopped. Peel the garlic, grind each clove with salt, add sunflower oil and stir thoroughly and combine with mushrooms. Season with vinegar.

“Mushroom with garlic” goes well with a side dish of cold meat or vegetable cutlets.

Sweet and sour mushroom sauce.

Ingredients:

Mushroom sauce prepared in the classic way – 800 ml.
Raisins – 1 tbsp. l.
Prunes – 2 tbsp. l.
Sugar – 1.5 tsp.
Wine vinegar 9% – 1 tbsp. l.
Tomato paste – 2 tbsp. l.
Butter – 1 tbsp. l.

Preparation:

Mushroom sauce is prepared according to the classic method, adding raisins, chopped prunes, sugar, wine vinegar and tomato paste, which is pre-fried. Mix everything and boil for 20 minutes, season with butter.

Sweet and sour sauce with an unusually rich taste goes well with meatballs, cutlets, casseroles, rolls, and cereal dishes.

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!

Sauce or sauce from dried mushrooms is prepared quickly and simply; 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 even Can 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 gravy from porcini mushrooms, 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.

Rye or wheat flour, dilute 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!

I absolutely love dried mushrooms, probably because I live near the sea. How incredible they smell, what an aroma the food with which they are combined has. Today we will prepare mushroom sauce from dried mushrooms, it is incredibly tasty and aromatic, an incomparable addition to potatoes, rice, buckwheat and any of your favorite side dishes. Dried mushrooms must first be filled with hot boiled water for a while and allowed to swell. Watch how to prepare gravy from dried mushrooms with sour cream; a recipe with photos will help you do this without difficulty. Or children often ask me to cook for them very tasty dish - .

To prepare mushroom sauce from dry mushrooms we will need following products:

- dried mushrooms 100 gr.,
- onion 1 pc.,
- 1 carrot,
- sour cream 5-6 tbsp.,
- flour 1 tbsp,
- vegetable oil 2 tbsp.,
- pepper, h.m. - taste,
- salt to taste,
- several sprigs of dill.

Cooking time 20 minutes\ Number of servings 2

Recipe with photos step by step:

On vegetable oil fry peeled and chopped onion and carrots until soft.

Squeeze the mushrooms, cut into convenient pieces or slices, add to the pan, fry along with the vegetables until golden.

Pour in the water in which the mushrooms have swollen, stir and cook everything together for 5-7 minutes over low heat.

During this time, the mushrooms will swell even more and impart their flavor to the gravy.

Next, add sour cream and flour diluted with water so that there are no lumps. Stir the gravy well and cook everything together for 5 minutes. Salt and pepper to taste, if you like, you can also add garlic and Bay leaf. These also turn out very tasty.

Lastly, add the chopped dill, mix, turn off the stove, cover with a lid and let the gravy brew for 10-15 minutes before serving.

Serve delicious dry mushroom gravy with your favorite side dish.

Sauces are a special section in cooking. These are not independent dishes, but liquid seasonings for main dishes, designed to improve their taste. When preparing a sauce, you must take into account its compatibility with the intended dish, because the main purpose of the sauce is to give an ordinary dish a unique taste and aroma.

Among the huge number of sauces, mushroom sauces should be highlighted - aromatic and very tasty. Mushroom sauce can be prepared from both fresh and dried mushrooms, and the dried ones make it more aromatic and tastier. To prepare sauces, you need to take “noble” mushrooms (boletus, boletus, boletus), although butter mushrooms, fly mushrooms, etc. are also suitable. The most delicious sauce is made from porcini mushrooms alone.

Dried mushrooms are pre-soaked and boiled in the same water in which they were soaked, since during the soaking process many aromatic substances pass into the infusion. The broth is not poured out, as it serves as a liquid base for the sauce.

Dried mushroom sauce is most often served with potatoes in any form. The sauce I offer is very good with potato pancakes (pancakes) and dumplings. This sauce is especially popular in Belarusian cuisine.

Ingredients

for 4 servings:
Dried mushrooms (white, aspen, boletus) – 50 g;
Water – 3 glasses;
Onions – 1 pc.;
Wheat flour – 1.5 tbsp. spoons;
Butter – 2 tbsp. spoons;
Salt - to taste.

Preparation time – 3 hours. Cooking time – 50 minutes.

Preparation

Place the dried mushrooms in a colander, wash thoroughly in running water and soak in cold water for 3 hours.

Boil the mushrooms over low heat, covered, until tender, in the same water in which they were soaked. Well-cooked mushrooms will settle to the bottom. Remove the mushrooms and chop or mince. Pour the broth into a separate bowl, measuring out 500 ml for the sauce.

Peel the onion and chop very finely.

Place the onion in a frying pan with heated butter (1 tablespoon) and sauté until soft and lightly browned.

Add chopped mushrooms to the onion.

Fry everything together for another 3-5 minutes.

In a frying pan with a thick bottom, melt the remaining butter, add the sifted flour and, stirring with a spatula or whisk, fry it until creamy, avoiding burning.

Cool the sautéed flour to a temperature of 60–70 °C, dilute hot mushroom broth with small portions while stirring until it reaches the consistency of thick sour cream, and then pour in the remaining broth, mix and cook for 10 minutes over low heat. If lumps have formed in the sauce, it must be strained.

The mushrooms have disappeared from the forest, but their home reserves remain. You can prepare a delicious, aromatic mushroom gravy from dried white mushrooms. will perfectly complement and diversify your diet, because it is known that mushrooms are a good source of complete protein. It is from dried mushrooms that the most delicious is obtained; it can be served with meat and potato dishes, pasta and porridge.

It’s not at all difficult to prepare a healthy, nutritious, tasty mushroom gravy; you will need a minimum of ingredients. It can be safely included for those who are watching their weight.

Offers Lenten recipe with a photo of preparing mushroom sauce, which does not contain sour cream, butter, or cream. Therefore, you can serve a wide variety of dishes with it at least every day.

Ingredients

To prepare mushroom gravy you will need the following 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

The process of preparing a delicious and aromatic mushroom gravy:

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.
The onion can be chopped coarsely.
Let's saute until golden brown in a frying pan.
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,
Following them are 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 fill it with 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).