Sauce with melted cheese and mushrooms. Cheese sauce with mushrooms

In order to make an ordinary dish more tasty and aromatic, several methods have long been invented, including an additive called sauce. The most famous and widely used sauces are mayonnaise and ketchup, but no one considers them sauces anymore, since they have become integral ingredients in many dishes.

There is a traditional creamy sauce with mushrooms, which is not only a separate dish, but also the basis for many other sauces. From its delicate consistency, by adding various ingredients, you can obtain a completely unusual type of sauce that will go perfectly with any type of dish.

It is perfectly acceptable to add meat, ham, sausage or seafood to the creamy sauce. The result of such an experiment is a completely unusual separate dish. As a rule, these types of sauces can be served either hot or chilled. How to make creamy cheese sauce with mushrooms?

Mushrooms that will be used to prepare the dish must be thoroughly washed and dried. First, clean the mushrooms. Cut into plates of medium size and thickness. Peel the onion and chop into small cubes.

Wheat flour should be diluted with a small amount of water, mixing thoroughly to avoid lumps. Heat the pan and add oil. When the butter melts, add the onion and fry until nicely golden brown. When the onions are ready, add mushrooms to the pan and cook them until half cooked.

Next, pour in the cream, slowly stirring the mixture. Then add spices and salt. Slowly add flour and grated cheese, remembering to stir constantly. When the mass becomes thicker, boil it for about 5 minutes and remove from heat to cool, adding herbs.

Cheese sauce with mushrooms is good for family lunches and dinners, and for the holiday table. You can serve pasta, vegetables, meat, poultry with it... Yes, you can serve a lot of things, if only there was sauce! And it's incredibly easy to prepare. And the necessary ingredients are often at hand.

What mushrooms are suitable?

Of course, champignons are the first to come to mind. They are available at any time of the year, cook quickly, and the cheese and mushroom sauce with them is very tasty. But it will become even more aromatic if you take wild mushrooms - frozen or fresh.

Or even dried (they need to be soaked for several hours in cold water, rinsed, boiled for 20 minutes, and then used according to the recipe). It is not necessary to boil fresh or frozen forest mushrooms (porcini mushrooms, aspen mushrooms, boletus mushrooms, chanterelle mushrooms). You can fry it immediately.

Which cheese is best?

If we talk about cheese, then in this case there are two extremes. It is either melted (it gives the sauce a wonderful creamy taste and pleasant consistency) or hard (like Parmesan). Blue cheeses also sound good in this dish. They disperse well in hot liquid and enrich the sauce with an unusual aroma.

But cheese like Russian or cheddar is not the best option. It may clump together.

How to make mushroom sauce with cheese?

Very simple! You will need:

• 200–300 g mushrooms;
• 1 onion (optional);
• 30–50 g butter or vegetable oil;
• 200 ml cream of any fat content or sour cream;
• 100 g cheese (hard or processed);
• salt - to taste;
• dill - optional.

Cooking time: 30–40 minutes.

Number of servings: 4.

Prepare the cheese and mushroom sauce:

You can serve the sauce as an addition to some independent dish or stew it, for example, chicken fillet.

A simple mushroom sauce with melted cheese goes well with meat dishes, vegetables and appetizers. Read how to make mushroom sauce with cheese and see further.

Mushroom sauce with melted cheese recipe step by step

This sauce is very easy to prepare and quite quick. It is quite suitable for a simple family dinner and for a festive banquet. An excellent combination of ingredients and a balanced cheese and mushroom taste are the best qualities of the sauce. If desired, you can add dill or a mixture of dry herbs to the sauce.
Try making mushroom sauce for your lunch and you will be pleasantly surprised!
So, here's the recipe.

Recipe Mushroom sauce with melted cheese

Ingredients:

• 200 gr. champignons
• 2 pcs. onions
• vegetable oil for frying
• 150 gr. processed cheese (cheese)
• ground black pepper

Cooking method:

1. Wash the mushrooms and cut into small cubes.

2. Peel and chop the onion into strips, and then chop into cubes.

3. Place processed cheese or curds in the freezer for 20 minutes.

4. Pour vegetable oil into a frying pan and fry the champignons until golden brown.

5. Separately, in another frying pan, fry the onions in oil until soft.

6. Combine onions and mushrooms in one frying pan. Reduce heat and leave to simmer covered.

7. Remove the cheese from the freezer and grate it on a fine grater.

8. Place the cheese in a frying pan with the onion and mushroom frying, stir quickly until the cheese melts. Season with salt and pepper to taste. If necessary, pour in a little boiling water.

9. Remove the sauce from the stove, cool slightly and pour into a gravy boat.

Mushroom sauce with melted cheese is ready. Can be served.

Bon appetit!

See the video recipe for more details.

Video recipe “Mushroom sauce with cheese”

Have fun cooking and be healthy!

Always yours Alena Tereshina.

I offer a sauce that is very quick to prepare and has a spicy taste that will decorate any dish! I especially recommend using it for decoration (both in terms of taste and appearance) for spaghetti and potato dishes. The ingredients can be taken 50:50 (cream:cheese), or you can take 70:30 (cream:cheese), as I roughly did. This creamy cheese sauce with mushrooms is thinner, but no less tasty.

Ingredients for making the sauce:

• Frozen butter mushrooms – 150-200 gr.;
• Cream – 150 gr.;
• Mozzarella cheese – 50-70 gr.;
• Vegetable oil or butter;
• Salt.

Making mushroom sauce

It should be noted that all ingredients (except cream) can be changed. Mushrooms can be used fresh or dried. These can be porcini mushrooms with the addition of champignons, chanterelles, boletus mushrooms, milk mushrooms, etc.

The main thing is that the mushroom has a taste that it will share with the cream (for example, champignons alone will produce a sauce with a weak mushroom flavor, so it is not recommended to use it alone).

You can also use a variety of cheeses, which are closer to hard types. Because we have two types of mozzarella cheese on sale: young cheese, known for its delicate properties, immersed in brine for longer storage, and hard mozzarella. I emphasize that the one that is harder is used. Cut it into any convenient pieces or three on a grater.

Preparing mushrooms depends on what mushrooms you are going to use for cooking.

If these are dried mushrooms, they must be soaked and then washed.

If frozen, defrost and also rinse thoroughly.

Fresh mushrooms – peel if necessary and rinse well too.

The main thing in preparing mushrooms is to remove soil and sand from them, which are always hidden in the bins of this wonderful delicacy.

Fry the prepared mushrooms in a frying pan in vegetable oil or butter until tender, adding a little salt. Then add cream to it and immediately pour cheese into it. Stir this aromatic magic (because nothing else can come from such ingredients) and bring to a boil. The cheese should be completely dissolved in the finished sauce.

Pour hot sauce over the finished dish before serving.

Bon appetit!

Cheese sauces, of course, are difficult to consider as an independent dish, but an exquisite sauce can be just the touch that will turn a simple dish into a culinary masterpiece. Cheese sauces are good because they are quick and very easy to prepare; you don’t need a lot of ingredients or special skills.

Cheese sauce- an excellent solution if there is a small piece of cheese (or pieces of different cheeses) left, which is not enough for either a salad or a meal. Cheese sauces are good for potatoes, rice, pasta, fish and meat dishes; you can also use them as a salad dressing instead of sour cream or mayonnaise.

Cheese sauce with mushrooms, recipe:

Ingredients:
natural cream – 100-120 ml.
“Russian” cheese – 70 gr.
Emmental cheese - 70 gr.
Gouda cheese - 70 gr.
champignons – 6-8 pcs.
Sunflower oil – 30 ml.
paprika – ½ teaspoon

Rinse the champignons thoroughly, dry with a clean linen napkin, and chop finely. You can chop the mushrooms with a blender, you can chop some of them, and chop some of them with a blender - it depends on what kind of sauce structure you want to get.

Heat the vegetable oil and fry the mushrooms over low heat until tender - 5-6 minutes, stirring vigorously. There is no need to salt the mushrooms - cheeses contain a sufficient amount of salt, but you can add ground black pepper, but just a little.

Grind the cheeses randomly. You can chop it finely, or grate it on a coarse grater.

Pour the cream into a saucepan and heat until almost boiling. Add cheeses and paprika. Cook, stirring all the time so that the cheese does not stick to the bottom of the pan, until the cheese is completely melted - 4-5 minutes.

Add the fried mushrooms and simmer the sauce for a couple more minutes.