Creamy sauce with mushrooms recipe. Mushroom sauce for meat

You can diversify your daily menu not only with the help of new food products. To do this, just prepare a new sauce and ordinary dishes will sparkle with new flavors.

Traditional recipe

Creamy sauce with mushrooms is very tasty, for which you will need the following ingredients:

cream;
flour;
butter;
dried porcini mushrooms.

First you need to wash the porcini mushrooms and soak them in water for at least eight hours. After this, boil them until tender and crumble them. Place butter in a hot frying pan, add flour and cream, then add salt and stir. Next, remove from the stove, put the mixture in a gravy boat, and you can serve.

With nutmeg

A delicate creamy sauce with mushrooms, which is great for rice, pasta, assorted vegetables and baked potatoes, can be made if you make a dressing with nutmeg. You should take:

fresh champignons;
cream;
garlic;
butter;
nutmeg;
greenery;
pepper, salt.

The preparation steps are as follows. First you need to melt the butter in a frying pan and add chopped garlic to it. Simmer the mixture for no more than three minutes. Add mushrooms cut into plates to the garlic, mix everything and simmer for five minutes over medium heat.

Add heated cream to the mushrooms and simmer again for about 10 minutes. Don’t forget to add a little pepper, moderate salt, and a little herbs and nutmeg. Leave the dressing to simmer for about five more minutes. The sauce is ready and can be served with the main dish.

Sauce without cream

You can make a real creamy sauce with mushrooms without using cream. The ingredients needed for this are:

milk;
flour;
butter;
pepper, salt;
Parmesan;
vegetable oil;
garlic.

The cooking process is as follows. Melt the butter in a saucepan over low heat until it becomes liquid and begins to boil. Once this process is in full swing, use a fork to beat the butter and add flour, only gradually. Be sure to stir the mixture so that the composition can combine.

Then you need to increase the heat to medium and continue stirring the contents of the pan, adding salt to the mixture. Meanwhile, heat the milk and pour it into the butter-flour mixture. If the contents begin to boil, stir immediately to avoid burning.

Important: the liquid from the sauce should evaporate and decrease in volume.

Without stopping, you should stir the dressing for about ten minutes until you get the required consistency. The longer the sauce sits on the stove, the thicker it will become. There are no clear rules regarding thickness; everyone achieves the consistency they like.

You can add various seasonings and spices to this recipe; everything in this matter will depend on the planned main dish. For added fat to a dairy-free cream sauce, you can add butter. This product can also be replaced with vegetable oil, but in the same proportions as indicated in the recipe.

With garlic

Some housewives, when preparing various sauces, cannot say goodbye to any of their ingredients - garlic and add it wherever possible. There is a creamy garlic sauce. Its components are:

potato;
mushrooms;
garlic;
sour cream;
hard cheese;
sunflower oil;
pepper, salt;
greenery.

How to cook this dish. First you need to cut the mushrooms into slices. Grate the hard cheese and chop the garlic very finely. Heat a container with a non-stick bottom over medium heat and pour sunflower oil into it. Next, place a metal cooking ring in the container and add some grated potatoes.

Using a spoon, gently press the mixture, making a compact cake. Fry on both sides until golden brown. Add a little sunflower oil. Place the mixture on a tray and crumble the cheese. Put everything in the oven.

Add more sunflower oil and fry the garlic until it turns golden. Add chopped mushrooms to the pan. After softening, add sour cream, then keep on fire for another five minutes. Pepper and salt. Remove from the oven once the cheese has melted. Place everything on a plate and then pour in the sauce.

With onions and cheese

The recipe for a creamy sauce with onions, mushrooms and cheese has a very delicate and piquant taste. It will require the following components:

butter;
cooking cream;
leek;
garlic;
various mushrooms;
White wine;
pepper, salt.

To prepare, you need to chop the white part of the onion very finely. Do the same with garlic. Melt the butter in a frying pan, add the garlic and leeks, fry it all until a slight blush appears.

Then combine with other products, in particular chopped mushrooms. Fry everything again until the moisture evaporates. Pour in the indicated amount of wine and continue frying. At the moment when the mushrooms have absorbed the wine well, add more cream and cooking cream, pepper, salt and simmer the contents again. Lastly, add the cheese.

Multicooker recipe

This dressing can be prepared in a slow cooker if you stock up on the following ingredients:

dry mushrooms;
onions;
carrots;
greens;
garlic;
cream;
salt;
vegetable oil.

When starting to create this culinary masterpiece, you first need to grind the dry mushrooms into grains.

Important: from about 20 g of chanterelles you can get 60 ml of cereal, which must be poured with cream, mix everything well so that there are no lumps.

Meanwhile, chop the carrots and onions. Next, grease the bowl of the device with vegetable oil, and then turn it to the “Fry” position. After a couple of minutes, you can put chopped vegetables into the container. Fry them, be sure to stir with the lid open.

If the food starts to brown, turn off the mode and remove the bowl from the housing to cool quickly. After these steps, it must be placed back in the multicooker. Pour the mixture of cream and mushrooms into the vegetables, stir, close the lid and set to “Porridge” mode for half an hour. A couple of minutes before the end, add salt, garlic and herbs.

Mix the contents and leave to “Warm up” for another ten minutes. After this time, the sauce will be ready. It is very aromatic and tasty, so you definitely need to cook it.

Creamy mushroom sauce, mushrooms stewed in sour cream - these culinary combinations have long become classics in both home and restaurant cuisine. Today, such dishes have already been brought to perfection. It is important to know just a few tricks to turn ordinary gravy into a real delicacy.

Creamy mushroom sauce, mushrooms stewed in sour cream - these culinary combinations have long become classics

Even a recipe as simple as a mushroom and cream gravy actually requires some preparation. If you know a few simple principles, you can make a really tasty sauce that goes well with many dishes:

First of all, the cream should be fat – from 40%. The fact is that a low-fat product can separate during heat treatment. Therefore, it is better to take 2 tablespoons of heavy cream than 4 tablespoons of low-fat cream.
Mushrooms together with cream form a delicate, pleasant taste that is easy to overpower with spices. You should not get carried away with pepper and especially with fragrant herbs (bay leaf, thyme, rosemary, etc.).
The tenderness of such a sauce can be enhanced with appropriate products - for example, cheese.
To prepare sauces, it is advisable to use olive, butter or ghee. Sunflower is acceptable, but only in refined form.
Finally, it is worth keeping in mind that for such a dish you need to use only fresh or frozen mushrooms. You can also take dried ones (especially white ones). But canned ones will affect the taste of the final product too much.

How to cook mushrooms with cream (video)

The best creamy mushroom recipes

Recipes for cooking mushrooms with cream are simple and can be prepared quite quickly. Below are 3 classic options for preparing this dish.

Nothing extra: mushrooms and cream

You will need the following ingredients:

400-500 g of any fresh or frozen mushrooms;
a glass of cream 40%;
sunflower oil 2 tablespoons;
salt and spices at your discretion.

The technology is as follows:

Heat oil in a frying pan.
Mushrooms are cut into lengthwise pieces and fried until golden brown.
Then add salt and reduce heat to medium.
At the same moment, add cream and simmer.
In a quarter of an hour the product will be completely ready.

Recipes for cooking mushrooms with cream are simple and can be prepared quite quickly.

If you want to get a sauce with onion flavor, then to the same ingredients you should add 1 small onion, which you need to cut into medium pieces. The sequence of actions is as follows:

Heat oil (preferably olive) and fry the onion until transparent.
Add chopped mushrooms and fry for 7 minutes.
Then pour in the cream and simmer for a quarter of an hour until fully cooked.
A few minutes before the end, add spices at your discretion (since the dish contains onions, it is appropriate to add a little black pepper).

Mushrooms with onions, stewed in cream

Mushrooms with cream and cheese

By adding cheese to the dish, you can enhance the creamy taste and at the same time add your own spicy note. It is better to take Parmesan cheese (200 g) as cheese, and other ingredients are taken in the same ratio (onions can be added or not - at your discretion).

The technology is as follows:

Onion, chopped into medium pieces, is fried in hot oil (preferably melted or olive oil). It needs to become transparent.
Add finely chopped mushrooms and fry until golden brown for literally 5 minutes.
Pour in cream and simmer for another 10 minutes.
Sprinkle with grated cheese and leave to simmer over low heat for 3 minutes.
Served with greens.

ADVICE

This dish goes well with the garlic flavor, so you can enhance the taste by chopping a clove of garlic and sprinkling with these shavings when serving.

Creamy sauce with mushrooms (video)

Appetizing mushroom sauces with cream

Mushroom sauces are welcome additions to almost all dishes and side dishes. They often contain flour, but only in small quantities - after all, cream is already thick!

Recipe for aromatic sauce from dried porcini mushrooms

Porcini mushrooms have many advantages, one of which is that they can be used not only fresh, but also dried. For this recipe the following products are taken:

dried mushrooms 10 tablespoons (200 g);
1 medium onion;
cream 40% glass;
butter 4 tablespoons;
salt, spices and herbs at your discretion.

The cooking sequence is as follows:

First, the mushrooms are soaked, for which they are poured with half a liter of water at room temperature and left overnight.
Then add salt and a couple of tablespoons of softened butter to the water and cook until boiling.
Remove the mushrooms, and in the meantime chop the onion and fry in butter until half cooked.
Add mushrooms and fry for 10 minutes.
Then pour in a glass of cream and simmer for another 10 minutes.
2 minutes before readiness, add herbs and spices.
Served with greens.

Dried porcini mushroom sauce

Prepare a sauce from fresh porcini mushrooms with cream

If you are lucky and manage to pick wild porcini mushrooms, you can arrange a real holiday for yourself. Here is a proven recipe for a good sauce, for which you will need the following products:

mushrooms 400 g;
onion 1 medium head;
cream 40% glass;
cloves 2 buds;
salt and herbs, as well as spices - at your discretion.

The recipe is very simple:

First, the onion is fried in hot sunflower or olive oil until half cooked.
Then add mushrooms, cut into small (3-4 cm) pieces. In fact, you can start frying them together with onions - this will not affect the taste of the final product.
Give until golden brown (5-7 minutes) and add cream.
Add spices and salt and simmer for 10 minutes.
And a couple of minutes before readiness, add greens (parsley and dill are appropriate).

ADVICE

This sauce can be passed through a blender - you will get a thick, homogeneous mixture that is perfect for any meat dishes.

Fresh porcini mushroom sauce with cream

Champignons are one of the few mushrooms that can almost always be obtained fresh. Combining them with cream is a classic culinary recipe. To prepare a delicious sauce, you need to take the following products:

champignons 40 g;
cream 40% glass;
butter 2 tablespoons;
grated hard cheese 2 tablespoons;
small pinch of nutmeg;
garlic 5 cloves;
lemon juice tablespoon;
salt and pepper - at your discretion.

The technology is like this:

Fry finely chopped onions in heated butter and immediately add salt and pepper. Bring to a transparent state.
Then the pre-washed and thoroughly dried champignons are cut into medium pieces and added to the onion.
Simmer for 5-7 minutes and pour in cream.
At the same moment, add nutmeg and simmer for a quarter of an hour.
Meanwhile, grate the cheese and add it 3 minutes before it is ready.
At the same moment, add lemon juice and finely chopped garlic.
The sauce is decorated with herbs - dill or parsley.

Creamy mushroom sauce with champignons

Recipe for mushroom sauce with oyster mushrooms and cream

Along with champignons, you can always get fresh oyster mushrooms. By themselves, these mushrooms do not have a very bright aroma or expressive taste, but if you prepare a creamy sauce seasoned with spices based on them, the finished product turns out to be exceptionally tasty. You will need the following components:

oyster mushrooms 400 g;
onion 1 piece;
cream 40% glass;
salt, spices and herbs at your discretion.

The cooking instructions are practically no different from the sauce with champignons:

First, the onions are fried in butter or sunflower oil, preheated, until half cooked.
Add mushrooms, cut into small pieces and fry for 5-7 minutes.
Cream is poured in and everything is simmered for another quarter of an hour.
You can also add garlic, lemon or cheese to your liking.

Chicken breast with mushrooms in cream sauce (video)

Thus, if you know some cooking features, you can turn creamy mushroom sauce into a real work of culinary art.

Bon appetit!

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Creamy mushroom sauce serves as a universal addition to meat, chicken and various vegetables. In addition, this sauce can be used for baking cabbage rolls, stuffed peppers, or simply cut into portions of chicken. There are many options for how to use creamy sauce with mushrooms when serving, and it’s worth trying to prepare such a dressing at least once.

The proposed recipe for mushroom sauce with cream is universal not only because it can be eaten with chicken, pasta or bread, but also because many different versions of the mushroom mixture can be prepared based on it.

To make a universal creamy sauce with mushrooms, you will need:

300 g of any fresh mushrooms;
200 ml. cream (the thickness of the product is optional);
1 onion;
salt, pepper, turmeric and curry to taste;
a little sunflower oil.

You need to prepare according to the following steps:

Peel, wash, lightly dry the mushroom caps (it’s better not to use the stems, they are tougher) and cut into small pieces.
Cut the onion into cubes.
Fry the onion in a frying pan until half cooked, then add the mushroom pieces, add a small amount of water and cover with a lid. The onion and mushroom mixture should be simmered until cooked.
After everything is ready, pour the cream into the frying pan, add the spices and mix well.
Simmer the resulting mass for another 3 – 5 minutes and remove from heat.

The gravy can be served either hot or cold.

Culinary fantasies

As mentioned above, creamy mushroom sauce is not only versatile. Due to its compatibility with various products, the proposed recipe can be modified by adding new components or replacing existing ones. How to do it? It is worth considering the most common options:

Replace cream with sour cream. The recipe has an original taste and is often used when baking meat or fish.
Add chopped herbs or use other spices instead of those suggested. Spicy lovers are advised to add a little extra garlic or hot pepper to the gravy.
Use cheese. Grated hard cheese or crushed processed cheese is added shortly before boiling and stirred until completely dissolved. Cheese and mushroom mass is often used for baking.
Squeeze lemon juice. It will give the gravy a delicious sourness.
Place pieces of meat or fish in mushroom sauce with cream or sour cream and serve with vegetables and pasta.

The option of preparing meat and mushroom gravy with cream is worth considering in more detail using the example of dressing with chicken and mushrooms. In addition to the ingredients indicated in the recipe, you need to take 200 - 300 g of white chicken meat (breast) and cook as follows:

Boil the chicken until tender, cool and finely chop the meat across the grain;
add the chicken along with the mushrooms to the frying onions and simmer (it is recommended to take not water, but a little broth where the bird was cooked);
then follow the description of how to cook indicated in the recipe.

Chicken can be replaced with other poultry, meat, or minced meat, or fish. Gourmets prefer to eat this mixture with potatoes or pasta.

Basic cooking principles

Creamy sauce with mushrooms has a delicate, refined taste, and preparing it is not difficult even for novice cooks. But still, before you start cooking, you should listen to the recommendations that can ensure 100% culinary success.

Selection of mushrooms. They must be fresh, without signs of worms or spoilage. For cooking, it is better to take only the caps and use the legs to make something else, for example, mushroom caviar.
Use of blanks. If only soaking is recommended for pickles, then dry mushrooms should be soaked overnight in cold water and then boiled for half an hour. But still, cooking using dry ingredients is not always successful: some pieces are not sufficiently saturated with moisture and remain hard. In this case, you can resort to a little trick: grind the boiled mushrooms and stew them in this form with onions.
Checking the freshness of dairy products. Often, when mushrooms are cooked in a cream sauce, the added cream does not mix evenly with the simmering onion-mushroom mass, but curls into unsightly milky crumbs. In order to avoid such a nuisance, it is worth boiling some water in a separate container and mixing with a small amount of cream. If they have not curdled, then you can add them to the gravy being prepared. The same test should be carried out with sour cream.
Don't get carried away with spices. Of course, you want it to be tasty and unusual, but too much seasoning will overwhelm the creamy mushroom taste. It is worth limiting yourself, in addition to salt, to 2–3 ingredients. You should be careful when using garlic: a strong garlic smell will not emphasize, but will interrupt the exquisite mushroom aroma.
Adding onions is a must. After frying and stewing, the onion particles become invisible, but they are necessary to enhance the mushroom taste and aroma.
Dishes with a thick bottom. You can cook in a frying pan, but if you have a saucepan with a thick bottom and walls, then you should use it. As a result of stewing, the products should become as soft as possible.
Maximum grinding. The sauce should not only be tasty, but also homogeneous. Some chefs prefer not to cut ingredients, but to grind them in a blender or meat grinder.

Mushroom champignon sauce is one of the simplest sauces, and even made from quite affordable ingredients. It will suit almost any dish.

Champignon sauce with cream has an unusual taste, creamy texture and tenderness.

To prepare you will need:

approximately 300 milliliters of heavy cream;
spoon of flour;
50 grams of butter;
any seasonings as desired;
one onion;
200 grams of champignons.

Cooking process:

Mushrooms and onions need to be chopped very finely, the smaller the pieces, the better, but you do not need to use a blender or food processor.
Fry the onion in a hot frying pan until golden brown, combine with the mushrooms and wait until everything is ready. The liquid that appears should be completely boiled down.
Place the butter in another container, heat it, mix it with flour and fry for just a minute, then pour in the cream and bring to a boil, not forgetting to stir. The mixture should be completely homogeneous.
Continue cooking for another two minutes and add the sauce to the mushrooms and onions. Add seasonings to your taste and simmer over low heat for about 15 minutes until the contents thicken. Serve the sauce only after it has cooled.

With mayonnaise

Another option for sauce with mushrooms. An excellent solution if you don’t have cream on hand.

Required Products:

spoon of flour;
spices to your taste;
about 150 grams of champignons;
30 grams of mayonnaise.

Cooking process:

Chop the mushrooms and onions well, place them in a frying pan and fry until a beautiful golden brown color appears.
Then add mayonnaise and flour to them, season with the selected spices, mix and leave to cook over low heat for five minutes.

With sour cream

Mushroom sauce with sour cream is much healthier than with mayonnaise.

And if you take a product that is not too fatty, then the dish will turn out to be completely calorie-free.

Required Products:

a small jar of sour cream;
seasonings as desired;
one onion;
about 200 grams of champignons.

Cooking process:

Unlike other recipes, this one requires you to simmer the vegetables so that the liquid released does not evaporate.
Chop the onions and mushrooms, place in a frying pan over low heat, cover with a lid and cook for about 15 minutes. If necessary, add a little water to the pan to prevent the contents from burning.
Add sour cream and continue cooking for another 7 minutes. Add the selected spices.
Remove from heat, wait for the mixture to cool, and puree it using a blender or food processor.

Creamy garlic mushroom sauce

Creamy mushroom sauce can be made more piquant in taste. Just add garlic to it.

Required Products:

two tablespoons of flour;
200 grams of champignons;
seasonings to your taste;
packaging of heavy cream;
about 40 grams of butter;
two cloves of garlic.

Cooking process:

In a hot frying pan, melt the butter until liquid, add garlic chopped into small pieces, hold it for a while, but do not fry.
Add flour to this mixture and stir until everything thickens. Pour in the cream, wait until the sauce boils, add seasonings and turn off the heat.
In another frying pan, fry the chopped mushrooms - all the liquid should evaporate from them. Pour in the prepared sauce and simmer for another five minutes until fully cooked.

From frozen mushrooms

This sauce is easy to prepare, and it turns out no worse than from a fresh product.

Required ingredients:

one onion;
a spoonful of butter;
seasonings to taste;
300 grams of frozen champignons.

Cooking process:

Chop the onion into small pieces and fry in a hot frying pan until golden brown.
We also add mushrooms, which do not need to be defrosted in advance. Cover with a lid and simmer for about three minutes.
Then open, increase the heat and cook for another 5 minutes so that almost all the liquid evaporates and the color of the mushrooms becomes darker.
Turn off the stove, add butter and use a blender to puree the mixture.

If the sauce is too thick, you can add a little water and use the blender again.

Creamy mushroom sauce for spaghetti

Spaghetti with mushroom sauce is one of the best combinations. The dish turns out tender and incredibly tasty.

Required Products:

one onion;
a jar of cream;
300 grams of champignons;
seasonings and herbs as desired.

Cooking process:

Cut the onion into small cubes and cook until golden brown in a hot frying pan.
Add pre-chopped champignons to it and fry everything together for about 10 minutes so that all the liquid evaporates.
Season the vegetables with the selected spices to your taste and pour in the cream. We wait until the contents boil and remove from the stove.
Pour this sauce over the spaghetti.

Required Products:

three spoons of lemon juice;
about 30 grams of butter;
300 milliliters of broth;
200 grams of mushrooms;
spices to taste;
three spoons of flour.

Cooking process:

First, wash the mushrooms well and cut them into small pieces. You can even grind them using a grater.
Add oil to the frying pan and heat it. Then add the champignons and begin to simmer them over low heat so that they reduce in size and release all the excess liquid. This will take about 10 minutes. Make sure they don't get fried.
Pour in the specified amount of lemon juice, add flour. Mix everything thoroughly and season with any spices to your liking.
All that remains is to pour the broth into the sauce and bring everything to readiness by simmering over low heat for about 10 minutes.

Hello. Do you want to cook something tasty and unusual to surprise your family with a new dish? But you don't have much time? Don't know how to do this? Everything is very simple. You can take, for example, spaghetti and boil it. And make a great recipe for mushroom sauce with champignons and cream.

Mushroom champignon sauce with cream is a great addition to many dishes. It can be served with pasta, rice, and potato dishes. And it will give chops and cutlets softness and juiciness.

It will give dishes an unusually delicate creamy taste, and its aroma is simply impossible to forget. The recipe is very simple and it will not take you much time to prepare. Below is a step-by-step preparation method.

Ingredients:

1. Champignons – 300 g.

2. Onion – 1 pc.

3. Butter – 50 g.

4. Flour – 2 tsp.

5. Cream 10% - 500 ml.

6. Salt and spices to taste

Cooking method:

1. How to prepare this sauce? First, let's take the champignons. It is better to prepare the dish from frozen rather than dried mushrooms. They need to be defrosted, washed and dried. Then we cut them.

If you like pieces of mushrooms to be felt in the sauce, then you need to cut them into thin slices. If you want it to be uniform, then you need to cut the champignons smaller.

2. You can also immediately cut the onion into small cubes. The role of the onion is important here. It gives the necessary aroma. This is especially important if the sauce is made from champignons. For example, porcini mushrooms have great flavor on their own.

3. Then take . It must be fresh and have a pronounced creamy taste and delicate aroma. This is an important point.
Melt the butter in a preheated frying pan.

4. After the butter is completely melted, add the onion to it. You need to fry it until it has a beautiful golden color, stirring occasionally.

5. Then add champignons here. Don't be embarrassed that they take up a lot of space: when fried, they shrink to three times their size. Fry, stirring, until they are browned. The water released by the mushrooms should completely evaporate. At this time, salt and pepper the resulting mass to taste.

You can also add a small pinch of grated nutmeg. It will help bring out the flavor of the cream more vividly and richly.

6. Then to make the sauce thicker. Stir until a homogeneous mass is obtained. If you want it to look like thick sour cream, you can add three tablespoons of flour. And with two it will look like low-fat sour cream. One spoon will give the sauce a creamy appearance.

7. When everything is fried and browned, pour in the cream. They must be introduced in a thin stream over the entire surface of the frying pan. You also need to make sure that the cream covers the entire surface of the mushrooms. And again stir slowly and carefully.

8. When the sauce boils and thickens, remove the pan from the heat.

9. As you can see, the recipe is very simple, but the result will help you surpass yourself and surprise your guests or your family with something unusual.

The sauce is served cold. It can be poured into special sauce boats and decorated with herbs. This will give the dish not only an aesthetically beautiful appearance, but also a more appetizing and festive look.

In addition to champignons, other mushrooms can be used. These could be porcini mushrooms. They can be used both fresh (frozen) and dried. Moreover, dried ones have a brighter aroma.