Making mushroom sauce from dried mushrooms. Mushroom sauce

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.

Taste Info Sauces

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.

How to make mushroom sauce from dried wild mushrooms

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.

A sauce made from dried mushrooms is an excellent addition to any main dish or side dish, you just need to choose the right ingredients for it. A rich, aromatic dressing that perfectly complements pasta, meat and fish dishes, or casseroles. Another advantage of this dressing, besides its taste, is its ease of preparation, so it’s worth learning several recipe options.

The recipe for a hearty sauce made from dried mushrooms involves the use of the following components:

50 g dried champignons.
1 glass of milk.
2 tbsp. spoons of vegetable oil.
20 g butter.
25 g garlic.
1 tbsp. spoon of flour.
1 PC. onions.
2 glasses of water.
1 pinch of salt.
20 g parsley or dill.

This mushroom sauce can be made from dried ground mushrooms or simply chopped dry ones.

Cover the champignons with water and leave for 2 hours.

When they soften, you need to cook them in the same liquid for 40 minutes. Transfer the finished champignons to another container.

Cut the onion into small cubes and fry in vegetable oil until golden brown, this will take 10 minutes.

After this, add chopped champignons and simmer for another 15 minutes.

Grind the flour with melted butter and fry over low heat for 4-5 minutes. After this, you need to carefully add the prepared liquid into it.

Place the mushrooms in a saucepan and cover them with broth.

The final touch at this stage is adding salt.

Then you need to slowly pour the heated milk into the container, stirring the mixture constantly. The cooking time will take 15 minutes.

Grind the garlic with herbs and add to the gravy, this will add a touch of piquancy to the dish.

Simmer over low heat for another 3-5 minutes. and you can serve the finished sauce on the table.

This option goes well with both vegetable and meat dishes.

Mushroom sauce made from chopped dried mushrooms with cream

Mushroom sauce from chopped dried mushrooms with cream is prepared using the following ingredients:

2 tbsp. spoons of flour.
200 g dried honey mushrooms or chanterelles.
1 small onion.
30 g butter.
1 glass of cream.
3 glasses of water.
1 pinch of salt.

Before you start preparing the gravy, you need to soak honey mushrooms or chanterelles overnight in 2 glasses of water (7-8 hours), and in the morning you can use the finished ingredient.

It is better to rinse the infused mushrooms thoroughly, then transfer the mass to a saucepan. Homemade sauce from dried mushrooms according to this recipe will work better if the broth is filtered through a sieve, removing possible impurities. The time it takes to heat treat the mushrooms is 35 minutes. When the product is ready, it must be chopped by hand or crushed using a blender. Melt the butter and pour in the vegetable oil. Add flour and chopped onion, simmer the whole mixture for 5-7 minutes. Pour in 1 cup of heated water and warm cream. Add mushrooms to the boiled mixture, add salt and pepper. Stir the resulting gravy until smooth, bring it to a boil and simmer for another 10 minutes. over low heat. The resulting aromatic gravy can be removed from the stove and served immediately with dishes.

How to make mushroom sauce from dried porcini mushrooms

Another recipe for mushroom sauce at home made from dried mushrooms is simple and does not require any special material costs. It requires the following ingredients:

150 g dried white mushrooms.
1 glass of water.
1 glass of milk.
30 g flour.
30 g butter.
1/3 teaspoon salt.
1 pinch of ground black pepper.
1 pinch of nutmeg.

Instead of porcini mushrooms, you can use any other mushrooms, but with porcini mushrooms the dressing will be more satisfying and its taste will be more pronounced. To prepare it, it is important to first soak them for 1 hour. After this, cook in a saucepan in 1 glass of water for 15 minutes. over low heat. It is better not to remove the lid from the pan so that the water does not evaporate completely. How to make your own mushroom sauce from dried mushrooms is not a difficult task if they have softened enough. After this, they must be placed with liquid in a blender and crushed into a homogeneous puree. Melt the butter in a saucepan, add the flour and stir over low heat until the mixture forms without lumps. Place the puree into a saucepan and grind it with flour and butter. Slowly add the prepared hot milk, stirring the mixture constantly for 3 minutes. When the mixture becomes homogeneous, you need to complement the taste with spices and a pinch of salt.

Rich, creamy mushroom sauce made from dried mushrooms

You can also prepare another version in which the main ingredient will be soaked longer.

To prepare a creamy sauce from chopped dried mushrooms, you need the following products:

100 g dried white mushrooms.
1 glass of cream.
60 g butter.
1 tbsp. spoon of flour.
1 glass of water.
0.5 teaspoons salt.

The consistency of the sauce determines how best to serve it. If it turns out thick, it is better to transfer it to a gravy boat and use it for meat dishes. If the gravy is liquid, you can pour it over the top of the main dish. It could be pasta, mashed potatoes or casserole. To make the gravy, you need to follow these steps.

Rinse dried porcini mushrooms, add water and leave to swell for 7 hours. It's better to do this at night. When the main ingredient for the creamy mushroom rich sauce made from dried mushrooms swells, you need to cook it. Heat treatment should occur over low heat and take 20-30 minutes.

Melt butter in a frying pan and mix with flour. When you get a homogeneous mass, you need to slowly add cream and add salt. Chop the mushrooms into cubes or small oblong pieces and add them to the pan. Over low heat, stirring constantly, simmer the gravy for 3 minutes, remove and let the dish sit for a while.

To avoid minor problems during the cooking process, it is better to first fry the flour in a dry frying pan without oil, and heat the cream. This will help prevent curdling and clumping.

Recipe for classic mushroom sauce made from dried mushrooms

Another option is prepared with the addition of onions.

The recipe for a classic mushroom sauce made from dried mushrooms requires the following ingredients:

40 g dry champignons.
1.5 tbsp. spoons of flour.
1 small onion.
90 g butter.
2.5 glasses of water.
1 pinch of salt.
1 pinch of ground black pepper.

To prepare, soak the champignons in water for 3 hours. It is better to cook them in the same water so as not to drain the saturated liquid. The cooking process will take 1 hour over low heat. Pour the broth into a separate container and chop the champignons. Mix 60 g of butter with flour in a saucepan, brew the mixture, stirring constantly for 3-4 minutes. Add broth to the container and cook for another 15 minutes. Fry the chopped onion in a third of the butter until golden, add the mushrooms and, after simmering the mixture, transfer it to a saucepan. Mix the ingredients until smooth, finally adding salt and pepper. Boil the finished dish for another 5 minutes. over low heat and let it brew for a while.

Variant of mushroom sauce made from dry ground mushrooms with sour cream

For the next option, how to prepare a delicious mushroom sauce from dried mushrooms in water, you will need the following ingredients:

50 g dried porcini mushrooms.
3 glasses of water.
1 medium sized onion.
2 tbsp. spoons of olive oil.
1 pinch of salt.
2 tbsp. spoons of flour.
25 g butter.
1 glass of milk or 30 g of sour cream.
20 g parsley or dill.

For a sauce recipe made from dried chopped or ground mushrooms, there is no need to soak them.

Place mushrooms in a saucepan and add 2 cups of water. Cooking time is 30-35 minutes. Cut the onion into cubes and fry it in olive oil for 7 minutes, then add 1 glass of water and simmer for another 15 minutes. When the mushrooms are ready, you need to catch them and add them to the onions and add salt. When the onion cubes acquire a golden hue, you need to sprinkle flour on top of them. Add 25 g of butter and stir the mixture when it dissolves. Pour the broth into the pan and simmer for 10 minutes. You can add milk or sour cream, but the sauce will turn out delicious without this component. Sprinkle the finished dish with herbs and stir over low heat for another 3 minutes.

How to make homemade mushroom sauce from dried mushrooms

There are other ways to make water sauce from dried mushrooms.

For one of them you need to use the following ingredients:

100 g dried champignons or oyster mushrooms.
2 glasses of water.
1 tbsp. spoon of flour.
2 small onions.
50 g butter.
1 pinch of salt.

To get a good result, you should follow the sequence of actions.

Soak champignons or oyster mushrooms in 2 different glasses of water for 2.5 hours. After they become soft, you need to cook them for 30 minutes. in the same water, then strain the liquid into a separate container. According to the recipe for making homemade mushroom sauce from dried mushrooms, you need to chop the forest products, finely chop the onion and fry the preparations in 35 g of oil. The flour must first be fried in a dry frying pan, and then the remaining oil must be added to it. After this, stir the mass, transfer it to a saucepan and, without allowing the mixture to burn, add hot broth into it. It is better to salt and pepper the preparation; when it begins to thicken, you need to add mushrooms and onions. At the final stage, the sauce should be simmered over low heat for another 5 minutes, stirring.

This gravy goes well with cutlets. It is also worth noting that as it cools, it will thicken; if a very thick consistency is undesirable, you can add a little water at the initial stage (in addition to the indicated amount).

Recipe for mushroom sauce made from chopped dried mushrooms with sour cream

For the recipe for sauce made from dried chopped mushrooms with sour cream, you will need the following ingredients:

100 g dried mushroom powder.
1 PC. onions.
30 g butter.
50 g hard cheese.
1 clove of garlic.
1 teaspoon of flour.
20 g parsley.
1 pinch of salt.
1 teaspoon of sugar.
1-2 tbsp. spoons of vegetable oil.
3 glasses of water.
80 g sour cream.

Before cooking, add 1 glass of water to the powder and leave for 1-2 hours.

Place the diced onion into a frying pan or saucepan with vegetable oil and fry for 5-7 minutes. Finely chop the garlic and grate the cheese, pour chopped parsley into another container. Pour the preparation for mushroom sauce from dried mushroom powder infused in water into a container with onions, add salt and sprinkle with sugar. Stir and simmer over low heat for 15-20 minutes, covering with a lid. Add a piece of softened butter and garlic to the mixture, stir.

After the butter has melted, you need to add flour, mix the mass and sprinkle with grated cheese. Pour the remaining water into the pan and stir everything thoroughly until the cheese is completely melted. Add sour cream to a homogeneous sauce and stir occasionally for 10-15 minutes until thickened.

How to make a flavorful sauce from dried mushrooms

To prepare mushroom sauce from thinly sliced dried mushrooms with sour cream, the following products are required:

400 g dried porcini mushrooms.
3.5 glasses of water.
1 pinch of salt.
2 tbsp. spoons of flour.
250 g sour cream.
1 medium sized carrot.
20-30 g parsley.
1 PC. onions.
1 bay leaf.
2-3 tablespoons of olive oil.
5 black peppercorns.
1 clove of garlic.

After the mushrooms are filled with 1.5 glasses of water and left for 2 hours, you can begin the main part of cooking.

The onion needs to be finely chopped, it is better to grate the carrots. Pour the preparations into a frying pan, fry in oil and add salt. Don't let them turn brown, 5 minutes is enough. According to the recipe on how to make a fragrant sauce from dried mushrooms, you need to remove them with a slotted spoon and transfer the frying pan to the vegetables. Stir and heat treat for 5-7 minutes. Pour in the broth and add a whole clove of garlic. After 3 min. pour in 2 more glasses of water, pepper, salt and add bay leaf.

Stir the resulting mixture, cover with a lid and boil for another 15 minutes. Mix flour with sour cream until smooth and without lumps. Slowly pour the sour cream and flour into the broth, stirring constantly. Cook for 10 minutes. over low heat. Add chopped parsley and boil for 3-5 minutes.

This type of gravy goes great with mashed potatoes.

Sauce made from ground dried mushrooms, milk and sour cream

Mushroom sauce with sour cream, made from dried mushrooms, is an excellent addition to a poultry dish. In particular, it goes well with chicken or turkey.

For it you need to prepare the following components:

300 g dry champignons.
300 ml milk.
2 glasses of water.
100 ml olive oil.
100 g sour cream.
3 pcs. onions.
1 pinch of ground black pepper.
1 pinch of salt.

To prepare, you must follow the instructions.

Finely chop the onion and simmer in oil until it becomes soft. Add chopped champignons, previously steeped in water for 3 hours, to the onion and fry for 20 minutes, stirring occasionally. The liquid from infusing the champignons does not need to be poured into the total mass, but can be used to control the density. It is important to ensure that the mixture does not burn. When the champignons and onions have cooled, place them in a blender, add sour cream, salt, pepper and pour in 150 ml of milk. Grind the mixture to a homogeneous puree. The sauce obtained from ground dried mushrooms should be transferred to a saucepan and the remaining cream should be added and stirred. Bring the mixture to a boil over low heat, remove from heat and let steep for 15-20 minutes.

How else can you make sauce from dried mushroom powder?

A delicious gravy can be made not only from chopped mushrooms, but also from the powdered version. To do this you need to take the following ingredients:

1 teaspoon of mushroom powder.
3-4 glasses of water.
1 tbsp. spoon of wheat flour.
1 tbsp. spoon of sour cream.
1 small onion.
30 g butter.
20-30 g dill.
1 pinch of ground black pepper.

You can use either fresh or dried dill. Once the ingredients are prepared, you can begin to create a sauce from ground dried mushroom powder.

The powder is soaked in 2-3 tbsp. spoons of water. It's better to take warm water. Leave the mixture to steep for 30 minutes. The onion should be cut into cubes and fried in oil. Once the onion is browned, sprinkle it with flour and mix thoroughly. When the onions and flour are sufficiently fried (but do not turn brown), you need to add the remaining water to the pan and pepper the mixture.

The infused powder with water is poured into the total mass and mixed. The resulting gravy should boil for 5 minutes. When it is ready, add sour cream and chopped dill. After mixing with sour cream, the sauce needs to be boiled for another 3 minutes. and remove from the stove.

It is not necessary to use powder from one type of mushroom. To make the sauce made from dry ground mushrooms have a more interesting and unusual taste, you can mix different options. For example, boletus, boletus and oyster mushrooms will go well together. You can combine them to your liking.

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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.

Among the variety of prepared sauces, mushroom ones are especially popular. After all, they exude a unique aroma and have the most delicate taste. The sauce made from mushrooms goes well with potatoes, pasta, and cereals.

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 delight your family with aromatic mushroom sauces all year round, all you need is to stock up on dried “noble” mushrooms (boletus, porcini, boletus) in the fall.

By the way, the most delicious and aromatic sauce is made from dried porcini mushrooms, which is why they are considered the most valuable.

Simple recipe

How to make mushroom sauce from dried mushrooms:

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 time: 5 hours.

Energy value per 100 g: 85 kcal.

Step by step description:

Recipe for aromatic dressing with sour cream

Components:

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 time: 7 hours.

Amount of kcal per 100 g: 84.

How to make mushroom sauce from dried mushrooms with sour cream:

Rinse dry boletus mushrooms several times, then cover 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 time: 4 hours.

Nutritional value per 100 g: 82 kcal.

Preparation of mushroom sauce:

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. Cut the processed cheese 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.

Sauces do not tolerate heating. When reheated, they lose much of their flavor and aroma. Therefore, it is necessary to prepare them in such quantity that there is enough for a single serving to the table.

Dried mushrooms perfectly complement and add variety to meat and potato dishes. It is absolutely easy to prepare. The most important thing is to stock up on dried mushrooms in the fall and delight your family with original dishes at least every day. Today we will tell you how to make mushroom sauce from dried mushrooms.

Dried mushroom sauce

Ingredients:

dried porcini mushrooms – 100 g;
onion – 2 pcs.;
premium flour - 2 tbsp. spoons;
butter – 100 g;
spices;
filtered water.

Preparation

We wash the dried mushrooms, fill them with filtered water and leave them to steep overnight. Then transfer them to a clean saucepan, add more water and boil until fully cooked. After this, carefully remove them with a slotted spoon and chop them with a knife. Peel the onion, finely chop and sauté in hot oil until soft. Next, add the porcini mushrooms and, stirring, fry everything until tender. Brown the flour separately in butter, gradually pour in a few glasses of hot mushroom broth and cook, stirring, for about 15 minutes. Then lay out the vegetables, salt and pepper and remove from the heat. Cover the dried porcini mushroom sauce with a lid and let it brew for a while.

Dried mushroom sauce with sour cream

Ingredients:

dry mushrooms – 100 g;
onion – 2 pcs.;
flour – 2 tbsp. spoons;
vegetable oil – 100 ml;
butter – 50 ml;
spices;
sour cream – 4 tbsp. spoons;
dill greens – 1 bunch.

Preparation

We thoroughly wash the mushrooms and soak them in one liter of filtered water for several hours. Then put them on medium heat, cover with a lid and boil until soft. Next, carefully remove them with a slotted spoon, cool slightly and cut into arbitrary pieces. Peel the onion, rinse, finely chop with a knife and sauté in a small amount of oil until golden brown. After this, add the prepared mushrooms and mix. Lightly brown the flour separately in a dry frying pan, pour in the melted butter and mix everything thoroughly. Gradually pour in the hot mushroom broth and simmer the mixture over low heat until thickened. Now add the roasted vegetables, throw in the chopped herbs and spices. At the very end, add sour cream, stir everything with a spoon, bring to a boil and remove the sauce from the heat.

Creamy sauce with dried mushrooms

Ingredients:

champignons – 500 g;
heavy cream – 500 ml;
onion – 2 pcs.;
butter – 2 tbsp. spoons;
parsley;
spices.

Preparation

Chop the peeled onion and sauté until soft. Then add the chopped mushrooms, mix and cook the vegetables for about 10 minutes. Then transfer them to the blender bowl, add spices to taste, add cream and beat everything well. Now pour the resulting mass into a saucepan, heat it up a little and remove from the heat. When serving, decorate the sauce with chopped fresh herbs.

Mushroom sauce made from dried mushrooms with pepper

Ingredients:

Preparation

Process the shallots, chop them and fry them in a small amount of rice oil for about 3 minutes. Then add mushrooms chopped into small slices and bell peppers, previously peeled and washed. When all the moisture has evaporated from the champignons, add some salt to the vegetables and pour in a little white wine. Let it sit for about 5 minutes, and when the alcohol has evaporated a little, throw in the chopped basil and remove the sauce from the heat. Let it brew a little, with the lid closed, and then serve!

Mushroom sauce is one of the simplest, but at the same time popular dishes. This dish is excellent with fish and meat, as well as with vegetables, cereals or pasta. An important fact remains that the gravy is easy to prepare and requires the simplest ingredients. By the way, what we have long called gravy in many countries is called nothing more than an ordinary sauce. The names of these two dishes are different, but the essence is the same - both are designed to make any dish ten times tastier, more satisfying and more aromatic.

Mushroom sauce is naturally based on mushrooms.. They can be quite different, including oyster mushrooms and champignons available all year round, frozen and dried mushrooms. Mushroom gravy is usually made with mushroom, vegetable or chicken broth, cream, sour cream, milk or plain water. Sour cream makes the taste of the dish more rich, with a pleasant sourness; The cream gives the gravy a slightly sweet flavor and makes it more airy. If you use both sour cream and cream in the gravy at the same time, the taste of the dish will become sweet and sour. Vegetable broths and water are used for lean gravies. In addition, all kinds of products can be added to the watering: flour, butter or vegetable oil, cheese, onions, eggs, garlic, horseradish, tomato paste, tomatoes, carrots, herbs.

Spices and seasonings with a rich taste are very rarely added to mushroom dishes, so as not to overwhelm the special mushroom aroma. In such dishes, mushrooms play the main role, and all other ingredients are intended only to complement and highlight their taste, and to do this easily and unobtrusively.

Secrets to making the perfect mushroom gravy

Mushroom sauce will be an excellent addition to many dishes. Potato dishes, baked or fried meat, stewed vegetables, and steamed cutlets are very tasty with it. The gravy is good served with pasta, cabbage rolls, and cauliflower; it turns the simplest and most tasteless dishes into exquisite dishes. If you are doing it for the first time, pay attention to the useful secrets of experienced chefs who know how to make delicious mushroom sauce:

Secret No. 1. To make the gravy thick, add flour, which is first fried in butter until creamy. This toasted flour gives the gravy a nice nutty flavor rather than the paste-like taste of raw flour.

Secret No. 2. Do not buy dried mushrooms from your hands at the market. In this form, it is impossible to recognize either the mushrooms themselves or their quality. It is better to purchase such products from a trusted store.

Secret No. 3. A thick-bottomed saucepan or saucepan is best for preparing gravy. Such dishes will not allow food to burn and at the same time create ideal conditions for stewing the dish.

Secret No. 4. The gravy can be served directly with a side dish, such as potatoes, or poured into special bowls and gravy boats.

Secret No. 5. If you are using champignons, then take a few dried mushrooms, grind them in a mortar or coffee grinder until they become flour and add them to the gravy. Dried mushrooms will enrich the taste of the dish with their aroma.

Secret No. 6. If you choose fresh wild mushrooms to prepare the gravy, first wash and boil them, then chop and fry until tender. Wild mushrooms should not be consumed without prior cooking.

Secret No. 7. The cream should be slightly heated before adding to the gravy so that it does not curdle due to high temperature.

Mushroom sauce is perfect for pasta, potatoes, buckwheat porridge or fluffy rice. Instead of frozen mushrooms, you can use fresh ones, such as champignons or oyster mushrooms. The sauce will acquire a richer taste if you add a little chopped herbs at the end of cooking.

Ingredients:

frozen mushrooms - 500 g;
onion - 1 pc.;
flour - 2 tbsp;
carrots - 1 pc.;
tomato paste - 1 tbsp;
water - 250 ml;
vegetable oil - for frying;
pepper, salt.

Cooking method:

Remove the mushrooms from the freezer and leave to thaw.
Then fry the mushrooms in oil until the moisture evaporates.
Peel the carrots and onions and chop them finely.
Mix vegetables with mushrooms and simmer for 10 minutes.
In a separate frying pan, fry the flour in oil until creamy.
Pour water into the flour, mix well until smooth, bring to a boil, combine with mushrooms and vegetables.
Season the sauce to taste with salt and pepper, add tomato paste and stir. Cook to the required thickness and serve with vegetable dishes or porridges.

Interesting from the network

This mushroom sauce is a godsend for many dishes. Thick, satisfying, with a pleasant garlic note, it will be an excellent addition to meat dishes, boiled potatoes, pasta, various cutlets and stewed vegetables. If you don't have dried mushrooms, you can use frozen ones or buy regular mushrooms.

Ingredients:

dried mushrooms - 100 g;
flour - 2 tbsp;
mushroom broth - 500 ml;
butter - 2 tbsp;
sour cream - 100 ml;
onion - 1 pc.;
carrots - 1 pc.;
salt pepper;
garlic - 2 cloves.

Cooking method:

Wash the mushrooms thoroughly, put them in a saucepan, fill them with water (about a liter), and leave for 6 hours.
Then boil the mushrooms (in the same water) until tender.
Remove the mushrooms from the broth (reserve the liquid) and cut into small pieces.
Melt butter in a frying pan, add flour, mix well, fry until nice golden brown.
Pour in the broth and cook the mixture over low heat for 15 minutes.
In a separate frying pan, fry grated carrots and finely chopped onions until soft, add chopped garlic.
Transfer the vegetables to the mushroom sauce, add sour cream, salt and pepper. Bring the mixture to a boil and cook to the required thickness.
Leave the finished sauce on the stove for 15 minutes, then serve with main courses.

This sauce can be either an independent dish or the basis for preparing other dishes, for example, julienne. Suitable for almost any chicken, meat, fish and vegetable dishes. If you don’t have dried mushrooms on hand, use more readily available champignons or oyster mushrooms. Cream can be replaced with milk or sour cream; in the latter case, flour can be excluded from the recipe.

Ingredients:

dried mushrooms - 100 g;
cream - 150 ml;
onion - 2 pcs.;
flour - 2 tbsp;
butter - 2 tbsp;
salt, pepper, nutmeg.

Cooking method:

Wash the mushrooms, add water, and leave to soak for several hours.
Then boil the mushrooms in a large amount of water, remove from the liquid, cool, and cut into pieces.
Peel the onion, cut into cubes, fry in heated butter until transparent and a characteristic onion smell appears.
Add chopped mushrooms to the onion, mix and fry for a few minutes.
Add flour, mix, pour in cream, season with salt, pepper, nutmeg. Bring the gravy to a boil. If the consistency is too liquid, cook for a few more minutes to allow the excess moisture to evaporate. In this case, do not cover the pan with a lid.
Serve with any side dish or as an addition to meat, fish or vegetable dishes.

Now you know how to prepare mushroom gravy according to the recipe with photo. Bon appetit!