How to make mushroom sauce from fresh mushrooms. Mushroom gravy - give a new taste to familiar dishes

Not sure what to serve with pasta or another side dish? Mushroom sauce made from frozen mushrooms is the perfect complement to any second course. It is prepared quite simply from minimum set products. And our recipes will help you create a real culinary masterpiece.

"Mushroom" secrets

Do you have frozen mushrooms in the fridge? Today we will tell you how to make mushroom gravy from them without much effort. It will harmoniously complement the taste of pasta, buckwheat porridge, rice and potatoes. By the way, according to the recipes below, you can prepare gravy not only from frozen, but also from fresh and even salted mushrooms.

Read also:

But before we go to the kitchen, let's take a look at the tips of experienced hostesses:

Sour cream or cream can be used as a liquid base for mushroom gravy. And to reduce the calorie content of the dish, replace them with milk.
To give refined taste you can put a little tomato paste in the gravy. It is better to add it before dairy products.
The taste of mushroom sauce can be supplemented with vegetables - carrots and onions, as well as fresh and dried herbs.
If you like spicy and savory dishes, put a little chili pepper in the gravy.
It turns out very tasty gravy from mushrooms with melted cheese. However, before adding the cheese to the sauce, it must be poured with filtered water and beat with a blender until smooth.

Mushroom gravy from champignons is especially delicious. To prepare it, we need a frying pan with high sides. Mushrooms should not be defrosted beforehand, we need them solid. You can serve such gravy not only with pasta, but also with potato slices, meat rolls and even meatballs.

Compound:

150-200 g frozen champignons;
100 g of processed cheese;
onion head;
250 ml of milk;
refined vegetable oil;
table salt and spices.

Cooking:

We put the frozen mushrooms in a regular bag and go through them with a chop kitchen hammer. Mushrooms should crumble inside the bag.

Put the mushrooms in the pan with the onions and fry until cooked. Do not be afraid that the mushroom pieces will be of different sizes, because in the end we will get a thick and tasty sauce.

Now add milk to the pan and bring it to a boil, and then reduce the level of the burner.
We rub the cheese on a fine grater and spread it to the rest of the ingredients. Stir the sauce until it is completely dissolved.

Season the gravy with salt and spices, simmer for 2-3 minutes and remove the pan from the heat. If desired, you can add chopped greens - dill or parsley.
Our gravy is ready, it needs to be cooled a little so that it thickens, and then you can serve it to the table with your favorite side dish.

Gourmet porcini mushroom sauce

Mushroom pasta sauce can be real culinary masterpiece if cooked with white wine and cream. By the way, according to this recipe, you can make a sauce from fresh mushrooms. Shall we try?

Compound:

0.5 kg frozen white mushrooms;
2-3 onion heads;
250 ml of white wine;
500 ml heavy cream 33%;
dill sprigs;
50 g butter;
ground black pepper;
salt.

Cooking:

Wash frozen mushrooms cold water and put in a colander to get rid of excess liquid.
We clean the onions and cut into beautiful rings or half rings. Saute the onion in butter until tender. It usually takes ten minutes.
Now add wine to the pan, bring to a boil and reduce the heat. We continue to simmer the onions for five to seven minutes.

Mushrooms cut into small cubes and spread to the onion. Fry on the middle level of the burner so that all excess liquid comes out of them.

Season the sauce with salt and pepper, add cream.

Simmer the sauce over low heat for about half an hour. Don't forget to stir the sauce.
A few minutes before the end of the cooking process, put the chopped dill into the pan.

Serve mushroom sauce with pasta.

Preparing lean sauce

From frozen mushrooms, you can cook a fragrant and tasty lean gravy. She diversifies daily menu those who adhere diet food. Instead of cream and sour cream, we will add tomato paste and water. Determine the amount of liquid based on how thick you want the sauce to be.

Compound:

0.5 kg of frozen mushrooms;
carrot;
onion head;
2-3 tbsp. l. tomato paste;
filtered water to taste;
vegetable oil;
3-4 st. l. sifted flour;
table salt and spices.

Cooking:

Put the frozen mushrooms in a pan and fry, stirring, until all excess liquid comes out of them.
Then add vegetable oil and fry the mushrooms until golden brown.
We clean the vegetables, rub the carrots, and finely chop the onion.
We spread the vegetables to the mushrooms and sauté until they become soft.
In a separate frying pan without adding oil, fry the sifted flour until golden brown. Do not forget to stir it all the time so that it does not burn.
Add water to the flour, bring to a boil and reduce the heat, and then put the tomato paste into the pan.
Mix everything and simmer the sauce for 3-5 minutes.
Now add the sauce to the pan with mushrooms and vegetables, season the gravy with salt and spices and simmer until it thickens.
Serve mushroom gravy with a side dish, fish or meat.

Many housewives are tired of using the usual purchased (or homemade) mayonnaises, ketchups. And here such a simple, but incredibly tasty mushroom sauce will come to the rescue, which is perfect for meat, fish and any side dishes.

Below are the most popular and delicious technology cooking this dish.

Mushroom gravy prepared in this way is simple and special taste, because a fish broth is used, which at times increases the appetite of the dish. Oriental spices can be used in the sauce, which will give it even more piquancy and unusualness.

Would need:

Fish broth - 700 - 800 ml,
Mushrooms - 430 g,
Flour - 2 - 4 tbsp. l.,
Butter 82% - 70 g,
Spices.

Mushroom sauce is created from frozen mushrooms, as well as from dried ones.

We wash the mushrooms, clean them from the stalks. You need to fry them in oil. After a golden crust appears, pour the flour into the pan. Mix until a thick mass is formed. Pour some of the hot fish broth into it. Stir thoroughly until all lumps are dissolved. The rest of the broth is then sent next. We add spices. We simmer for half an hour. Mushroom sauce is ready!

Recipe #2

You will need:

Mushroom broth - 230 ml.
Bulb - 1 pc.
Mushrooms - 440 g.
Butter 75 - 82% - 45 g.
Flour - 15 g.
Spices.

Best of all, if you take the noble representatives of the forest.

It is famous for its indescribable aroma.

We set the mushrooms to boil on the stove for 40 - 60 minutes. As soon as they are ready, pour the water into a small bowl, but do not pour it out! She'll come in handy.

In a hot skillet, fry the flour until brown. Add to flour mushroom broth, mix, breaking lumps. Simmer for no more than 25 - 35 minutes. Mushroom gravy is almost ready.

Fry the onion until translucent, add the mushrooms to it. We fry for about 7 - 9 minutes. Now we send the frying to the flour and broth. Salt, pepper. Leave on the stove for another 20 minutes. It is recommended to serve this mushroom sauce with fish.

Please note that bechamel sauce with mushrooms is prepared in exactly the same way, only milk is used instead of broth.

Recipe #3

Oyster mushroom sauce turns out delicious even in the simplest variation of the recipe, which does not require a large number of ingredients. For simplicity and cheapness, this dish is loved by many housewives. Another, more common name for it is “Mass Mushroom Sauce”. It was received for amazing combination with any side dishes and meat.

You will need:

Mushrooms - 230 g,
Water - 550 ml,
Bulb - 2 pcs.,
Melted butter - 40 - 55 g,
Flour - 10 - 15 g,
Mushroom broth - 400 ml.,
Spices.

How to cook mushroom gravy for an inexperienced hostess and not make mistakes?

Boil the mushrooms in water until ready (approximately 40 - 55 minutes). We recline in a colander, drain the broth broth.

Cut onion and mushrooms, fry in oil.

In a separate pan, we calcine the flour until brown, pour in the mushroom broth left after cooking. Stir so that no lumps form.

We send the frying to the flour, simmer for 7 - 10 minutes. We put a spoonful of oil and spices there. Let it simmer for another 7 minutes. Delicious mushroom sauce is ready for tasting!

Recipe #4

You will need:

Mushrooms (white) - 130 g,
Butter 82% - 40 - 50 g,
Sour cream 15% - 150 g,
Mushroom broth - 350 ml,
Flour - 2 - 3 tbsp. l.

To prepare porcini noah sauce, main ingredient rinse under running water, remove the skin, stalks. Boil. Drain the broth into an enameled container, and chop the product into small pieces.

Fry the flour in a frying pan butter. After 3 minutes, we send the broth mixture. Stir constantly, gradually bringing to a boil.

Add mushrooms, sour cream, spices to the broth and flour. Porcini mushroom sauce is ready to try!

Recipe No. 5

How to make mushroom sauce festive table? Because you want some special dish. The following recipe will help in such a difficult matter.

You will need:

Mushrooms - 40 - 60 g,
Sour cream - 30 - 50 g,
Lemon juice - 10 g
Butter 82% - 35 - 40 g,
Sugar syrup - 55 g,
Mushroom broth - 350 ml,
Seasonings.

What is the step-by-step algorithm for making mushroom sauce with sour cream?

Mushrooms are thoroughly cleaned and washed. Boil in lightly salted water. Drain the liquid (but leave it), cool the mushrooms, cut into pieces.

In a frying pan, fry the flour in oil, pour in half the broth. Bring to a boil, add sour cream to the thick mushroom sauce, sugar syrup, lemon juice.

Leave on the stove for 10 minutes. Mushroom sauce is almost ready, it remains only to salt and pepper to taste.

Recipe No. 6

This mushroom sauce with sour cream is incredibly tasty and is ideal for roasted or fried poultry.

You will need:

Mushrooms (preferably fresh) - 150 - 250 g,
Turnip - 1 pc.,
Carrot - 1 pc.,
Onion - 1 pc.,
Butter 75 - 82% - 40 g,
Flour - 15 - 20 g,
Sour cream 15 - 20% - 50 - 150 g,
fresh greens,
Mushroom broth - 250 ml.

Preparation of sour cream mushroom sauce starts with the preparatory stage.

We clean the mushrooms, put them on the stove to boil until tender. After the broth is drained, and the product is cut.

Carrots, onions, turnips are peeled, washed. Grind on a medium grater or chop. fry vegetable mix for mushroom sauce in a hot frying pan.

We send half of the broth to the fire, leave to boil. In the second part, add flour and stir until it is completely dissolved. Now we combine it with boiling broth on the stove. sour cream sauce practically ready.

After thickening the broth, we send fried vegetables, boiled mushrooms to it. Cover with a lid and wait 5 minutes. Next - sour cream and spices with fresh herbs. Cook mushroom sauce with sour cream for another 7 minutes, in no case allowing it to boil.

Recipe No. 7

Spanish mushroom sauce has an incredibly easy recipe that doesn’t require a lot of ingredients, but you need to buy white wine in advance.

You will need:

Mushrooms - 140 g,
White wine - 30 - 50 ml,
Butter 82% - 45 g,
Broth on meat - 15 ml,
Red sauce - 220 ml.

Melt the butter in a frying pan. We send chopped mushrooms into it, fry until golden brown(5 minutes.). Add white wine to mushrooms. Simmer until half of the added liquid has evaporated. Now in the pan, where the sauce with mushrooms is stewed, pour the broth, as well as the sauce.

Leave on fire for 15 minutes. The dish is now ready to be served. Please note: with finely chopped mushrooms, the sauce will look more noble, especially with fish cakes.

Recipe No. 8

Mushroom sauce for tomato meat is prepared in just half an hour and goes perfectly with beef and pork.

You will need:

Tomato sauce (or paste) - 1 l,
Mushrooms - 140 g,
Onion - 1 pc.,
Sunflower oil - 25 - 35 ml.

The onion was peeled and finely chopped. Fry in oil until translucent or golden brown. Add sliced mushrooms to it and fry for another 5 minutes. We send the mass to tomato sauce. Cook for 5 minutes, stirring. Salt, pepper, add chopped garlic to the mushroom sauce.

Recipe No. 9

If there are leftovers at home sausage products or ham, then you can do mushroom sauce, the recipe for which, despite a large number of products are also simple.

You will need:

Meat juice - 500 ml,
Mushroom broth - 100 ml,
Ham or smoked sausage- 45 g,
Onions, carrots, celery - 1 pc.,
White wine - 140 ml,
Spices.

Before starting the recipe delicious sauce from chicken with mushrooms, should be done meat juice. Initially, it is obtained by frying meat or poultry. It needs to be thickened (using starch - 8 g per 500 ml of juice - which is mixed with part of the chilled meat broth, and then pour this mixture into boiling meat juice). Salt and pepper if desired. Some housewives like to leave pieces of meat, for example, chicken, in the broth (juice). In this case, the result is gravy with chicken and mushrooms.

Wash, peel and chop onions, carrots and celery small pieces. We cut the ham in the same way. Pour the vegetable mixture into the pan and pour in the white wine. Stirring occasionally, bring to a boil. Add spices and pre-prepared meat juice, mushroom broth. We send ham to onions and carrots. If desired, add chopped mushrooms. The sauce continues to be cooked by reducing the heat, then the gravy is rubbed through a sieve or crushed in a blender.

Conclusion

Mushroom sauce (and especially chicken gravy) is an extremely easy-to-make addition that any housewife can easily master. Unique taste will not leave anyone indifferent and will pleasantly shade any side dish, meat, fish or poultry. You only need to modify the recipe slightly to get your own. unique dish. Mushroom sauce is quite capable of becoming the central composition of both a festive and everyday table.

Calories: Not specified
Time for preparing: 15 minutes

Mushroom gravy - universal sauce that goes well with any side dish. boiled rice, pasta, buckwheat, boiled or mashed potatoes - any of these side dishes will become much tastier if you add mushroom sauce to it. You can prepare gravy from fresh or frozen mushrooms, and the second option is even more affordable and relevant. Frozen mushrooms, unlike fresh ones, can be bought at the nearest store or frozen champignons left over from making soup. Check out this delicious one.
The basis of mushroom gravy can be meat or chicken bouillon, low-fat cream (10-15%), sour cream or tomato paste. Vegetables are added to the mushrooms - onions, carrots, Bell pepper, tomatoes. Or vice versa - add mushrooms to stew, and then you get a completely self-sufficient dish, tasty and satisfying.
In the very simple version mushroom sauce made from frozen mushrooms, the most delicious recipe see below, cooked with fried onions, sour cream or cream. Cooking takes a maximum of 15 minutes.

Ingredients:

- frozen champignons - 2 handfuls (or 150-200 gr.);
- flour - 1.5 tablespoons;
- sour cream 10% - 200 ml;
- water or broth - 0.5 cups;
- salt - to taste;
- leek - 2 thin shoots of 15-20 cm each or 1 large onion;
- vegetable oil - 3 tablespoons;
- a mixture of Provence herbs - 0.5 tsp;
- ground black pepper - to taste (optional).

Recipe with photo step by step:

For mushroom gravy, you will definitely need onions. It can be a leek or a regular one. onion, and in the spring you can use the white part of the green onion shoots. Finely chop the onion, cubes or rings. We take the mushrooms out of the freezer, but they do not need to thaw.

Pour a sufficient amount of oil into the pan, heat it up. Add onion and cook over low heat until soft.

Add mushrooms. We increase the fire so that the mushrooms thaw faster and give the juice that needs to be evaporated.

After about five minutes, the mushrooms will become soft, slightly fried. We muffle the fire, leave it to stew for a couple of minutes.

Preparing the sauce for the gravy. Mix sour cream and flour until smooth.

We mix with a spoon or a whisk (but do not beat), all the lumps of flour need to be kneaded, otherwise the flour will boil in hot gravy, and you will get small pieces boiled dough.

Pour out sour cream filling in a pan with mushrooms. Dilute with water or broth (meat or chicken, mushroom), warm, but not to a boil.

Salt to taste. Flavoring mushroom sauce provencal herbs and throw a couple of pinches of black pepper for spiciness.

While stirring, bring the mushroom sauce to desired consistency. If it is very thick, add sour cream or broth, if it is liquid, thicken it with flour, mixing it with a small amount of sour cream or cold broth. Be sure to prepare these.

After cooking, leave the mushroom sauce from frozen mushrooms under the lid, let it brew for several minutes, absorb the aromas of herbs. Serve with any side dish of your choice. And you can add greens or make vegetable cutting. Enjoy your meal!

For cooking in Russian cuisine, mushrooms are used in any form - fresh, dried or frozen. Soups and stews are cooked from them, they are added to borscht. in stew and fried- This is a separate dish or ingredient of cereals and fillings for pies. Mushroom gravy, fragrant and tasty, will add meat or poultry dishes spicy taste.

Mushroom gravy: how to cook

What mushrooms can be used to make mushroom gravy

Of course, the most delicious mushroom gravy will come from wild mushrooms, for example, white, boletus, boletus, chanterelles. They can also be used in fresh, but only dried Forest mushrooms. White mushroom is best, but dried honey agaric will also be very good. If you have such an opportunity, you can freeze or dry wild mushrooms for future use - they require very little to make gravy. And from frozen mushrooms, even those that are grown artificially (champignons and oyster mushrooms), you get an excellent gravy.

Soak dry mushrooms in boiling water for 2-3 hours before cooking. After that, you can cook them in the same way as fresh ones.

How to make fresh mushroom gravy

Such a gravy can be made from fresh forest mushrooms or champignons. For her you will need: - 200 g fresh mushrooms; - 2 onions of medium size; - 100 g cream 20%; - 2 tablespoons sour cream 15 or 20%; - 2 tablespoons wheat flour; - 4 tablespoons olive oil; - salt; - fresh herbs.

Rinse the mushrooms and dry a little. To do this, they can be laid out on paper kitchen towels and left for an hour and a half. Then cut into slices and fry for hot pan by adding olive oil. Fry, stirring constantly, for 15-20 minutes, then add the finely chopped onion and continue to fry everything until it starts to caramelize and turns light brown. Mix sour cream and cream, salt the mixture and dilute the flour in it. Pour the mushrooms with this mixture; when it boils, remove the pan from the stove and add some finely chopped greens to the gravy.

Do not add a lot of spices to dishes with mushrooms and herbs to preserve the natural flavor of the mushrooms

If you have a bag of mushrooms in your fridge that you can't figure out where to put, make this mushroom gravy out of them. It is good because it requires a minimum of body movements from you, and its taste is perfect to the point of impossibility. Again, it requires the bare minimum of products: onions, flour, milk, and the actual mushrooms themselves. Even without spices, it turns out awesome yummy. And if you add a little nutmeg to it, and even warm up the oil with garlic, then ... In general, you can have it with potatoes, and with meat, and with pasta. Just like that, without anything at all. To emphasize that the dish is very simple, I didn’t even stick a sprig of greens (which, to tell the truth, I didn’t have). Without any greens, everything was immediately eaten and even the plates were licked.

Ingredients:

Fresh mushrooms (I have champignons) - 300 g,
Bulb - 1,
Flour - 1 tablespoon with a slide,
Milk - half a glass (can be replaced with cream or sour cream),
Salt - 2/3 teaspoon.

Additional Ingredients:

garlic clove,
¼ teaspoon ground nutmeg.

How to make mushroom sauce

This mushroom gravy is one of the first dishes that I learned how to cook deliciously. And I must say that, like any novice cook, I made it in a complex way in three pans. No, we will get by with one frying pan, one with full-fledged high sides. You do not expect any frying of flour to a nut color, followed by mixing it with some liquid until lumps disappear and other laborious nonsense. So let's go!

I will give sophisticated option gravy. If you want it simple, then subtract the steps from the recipe.

So, take a frying pan, put it on a small fire. Pour vegetable oil.
We separate the clove of garlic from the head, put it on the board, press flat with a knife, then easily peel it, cut it into three or four arbitrary pieces and throw it into the oil.
Then we take an onion. Wash, clean, cut in half and finely chop.
Our garlic has already been fried. You need to drive it a little in a pan, then remove it from the oil and discard. Our oil now has a subtle aroma.
Pour the onion into the pan, mix with the oil and let it warm up until it becomes as if transparent. You don't need to overcook the onions.
Meanwhile, wash the mushrooms. And chop them finely. The process is easy. I usually use child labor because mushrooms are easy to mince even with a dull knife.
We spread the mushrooms in a pan, mix with onions, cover with a lid and let it stew for about 10 minutes. During this time, they darken and boil down almost by half.
We open the lid. Pour a spoonful of flour (with a slide!), Mix flour with mushrooms until it is no longer visible. Then just fill with milk. No milk, take cream. Sour cream is also possible. Stir again, close the lid.
In five minutes everything is ready. The gravy has thickened. Salt, add nutmeg, mix and you can eat.

I managed to cook pasta at the same time. Enjoy your meal!