Mushroom gravy - give a new taste to familiar dishes. Mushroom sauce from frozen mushrooms

Mushroom sauce is universal, as it is suitable for any dishes. If you wish, you can find vegetarian recipes according to which you will prepare lean sauce. In addition to the seductive aroma and pleasant taste, mushroom gravy has another advantage: it is healthy and not too high in calories, so it is suitable for diet food. The most delicious sauce is obtained if it is made from fresh mushrooms, but not everyone has such an opportunity, especially when the yard is by no means mushroom season. However, this is not a reason to give up your favorite gravy. At any time of the year, you can make mushroom sauce from frozen mushrooms: from forest mushrooms or champignons.

Cooking features

If you want the mushroom gravy to be tasty and appetizing, then when preparing it, you need to consider several important points.

The sauce will turn out more fragrant if you use frozen porcini mushrooms for its preparation, but you can make it from other forest mushrooms or mushrooms.

The question of whether mushrooms need to be thawed before cooking depends on the recipe chosen. Some recipes do not involve whipping the sauce until smooth with a blender, as the sauce, which contains noticeable pieces of mushrooms, is good in its own way. However, in this case, the mushrooms must be cut much less than in the package. Then they will have to be thawed. It is also desirable to defrost mushrooms if you want to fry them until golden brown: otherwise they will be stewed in own juice and not fried. In all other cases, it is not necessary to defrost the mushrooms before preparing the sauce.
In order to thicken the sauce, starch or flour is most often used, but there are other ways. For example, with cheese. When using flour, it is advisable to pre-fry it in a dry frying pan or in butter. Then the sauce will acquire a pleasant creamy color and will be tastier.
Mushroom sauce can be used as a gravy, in which case it is served hot. In other cases, you can serve a chilled mushroom sauce to the table. In order for it not to become covered with a film when it cools, parchment paper soaked in oil is placed on its surface.

The technology for preparing frozen mushroom sauce often depends on the specific recipe. Therefore, even if you had to make the sauce according to one of the recipes, this does not mean that you can read the instructions for another inattentively.

Frozen mushroom sauce with sour cream

frozen mushrooms - 0.3 kg;
chicken egg (yolks) - 2 pcs.;
mushroom broth -100 ml;
wheat flour - 20 g;
sour cream - 150 ml;
butter - 40 g;
lemon juice - 2-3 ml;

Cooking method:

Defrost the mushrooms and dry them with paper towels.
Melt the butter and fry the mushrooms in it to brown them.
Toast the flour in a dry frying pan until caramelized.
Pour the broth into the flour, whisking it with a whisk. It is important that there are no lumps in the resulting mass. If they still form, wipe the sauce through a sieve or beat with a blender.
Pour the sauce over the mushrooms and simmer them in it, stirring for a few minutes.
Wash eggs with soap. Separate the yolks from the whites. Beat the yolks with a whisk and mix with sour cream, add spices, salt and lemon juice.
Pour this mass of mushrooms, mix. Keep on very low heat for about 5 minutes. It is important that the fire is not strong, otherwise the yolks can boil, but this cannot be allowed. It is even safer to heat the sauce in a water bath.

After that, hot sauce should be poured into a gravy boat. Can be served both hot and cold.

Mushroom sauce from frozen mushrooms with cream

frozen mushrooms (preferably porcini) - 0.5 kg;
fat cream - 0.5 l;
onions - 0.3 kg;
fresh dill - 100 g;
butter - 40 g;
salt, pepper - to taste.

Cooking method:

Put frozen mushrooms in a colander and hold under running cold water. Let her drain. Cut thawed mushrooms into small pieces.
Peel the onion and finely chop it.
Chop the dill with a knife.
Melt the butter and fry the onion in it. It is better to fry over low heat so that the onion becomes soft and translucent.
Add mushrooms, fry with onions for about 5 minutes. Fill with cream.
Stew mushrooms and onions in cream for 10-15 minutes. A few minutes before cooking, add salt, pepper and chopped dill.

The sauce according to this recipe is tender and fragrant, it will ennoble the taste of any dish. Serve alone or use as a gravy.

Mushroom sauce from frozen mushrooms with melted cheese

frozen champignons - 0.5 kg;
processed cheese - 150 g;
sour cream - 0.2 l;
carrots - 100 g;
onions - 160 g;
vegetable oil - 20 ml;
garlic - 2 cloves;
salt, black ground pepper - to taste.

Cooking method:

Grate the cheese. It will be easier to do this if you first hold it in the freezer for a while.
Clean and grate the carrots.
Free the onion from the husk and finely chop.
Pass the garlic through a press.
Mix garlic and cheese with sour cream.
In not in large numbers vegetable oil, fry chopped vegetables, add champignons to them and simmer them until excess moisture has evaporated.
Pour the mushrooms with a mixture of sour cream, melted cheese and garlic, salt and pepper. Simmer for 10 minutes.

If desired, the sauce can be cooled slightly and turned into a homogeneous mass with a blender. It is not necessary to do this: both versions of the sauce are tasty and tender, and each option has its fans.

Frozen Mushroom Lean Sauce

frozen champignons - 0.35 kg;
garlic - 2 cloves;
potato starch - 20 g;
vegetable oil - 20 ml;
onions - 100 g;
carrots - 100 g;
salt, pepper - to taste.

Cooking method:

Pour the mushrooms, without defrosting, with water so that it barely covers them.
Boil the mushrooms for 5 minutes after boiling, pour the mushroom broth into a separate container.
Measure out 150 ml of broth, cool it. Dissolve starch in it.
Clean vegetables. Grate the carrots, finely chop the onion.
Fry vegetables, add boiled mushrooms to them, fry everything together for about 5 minutes.
Salt, pepper. Squeeze the garlic into the pan with the mushrooms. Fill with broth.
Simmer everything together for 5 minutes. After that, the sauce can be considered ready, but if desired, it can be whipped with an immersion blender.

The sauce prepared according to this recipe will appeal to vegetarians, as it does not contain animal products.

Even an inexperienced hostess can prepare a sauce from frozen mushrooms, but the sauce itself is so good that it can even decorate a festive table.

Many chefs call mushroom sauce the king of liquid seasonings. Its amazing aroma is incomparable to anything else. The sauce is universal, that is, suitable for any dishes, but most often it is served with meat. Mushroom sauce, which has a delicate creamy texture, is best combined with beef and chicken, mushroom sauce with garlic and other spices, which give it piquant notes, is more suitable for pork. However, there are no exact rules here, and it is safe to say that any mushroom sauce will be a harmonious addition to any meat dish, no matter what type of meat it is prepared from.

Cooking features

When starting to prepare mushroom sauce, it does not hurt to get acquainted with the recommendations of experienced chefs.

Most often, the sauce is made from champignons, as they are available. all year round fresh and relatively inexpensive. However, from wild mushrooms, especially porcini, the sauce will turn out much tastier and more aromatic. If you do not have the opportunity to purchase fresh porcini mushrooms, you can use dried ones, after soaking them in water.
Dried mushrooms can be ground in a coffee grinder to a powder and added in small portions to mushroom sauces made from farmed mushrooms when they are cooked to give them a brighter flavor. At the same time, one should not forget that the powder from dried mushrooms also needs heat treatment.
How much to chop the mushrooms and at what stage to do it depends on the recipe. Pay attention to the recommendations that accompany a particular recipe.
You can thicken the sauce with starch and flour, but not all recipes call for a thick mushroom sauce.
Do not use seasonings with a strong smell for the mushroom sauce so that they do not interrupt the aroma of the mushrooms. It is better to add a moderate amount of fresh herbs that will emphasize it.
Roasted onions help enhance the mushroom flavor. Therefore, this ingredient is most often included in mushroom sauces, especially if they are planned to be served with meat.

Mushroom sauces can be used both hot and cold, but they are best served warm with meat, using them as gravy.

Basic mushroom sauce

fresh mushrooms - 0.3 kg (or 100 g dried);
water - 2.5 l;
onions - 0.2 kg;
wheat flour - 35 g;
butter or margarine - 50 g;
sour cream - 60 ml;
salt, spices - to taste.

Cooking method:

Wash mushrooms and pat dry. If you use dried ones, they must first be soaked in water so that they return to their shape and volume.
Fill the mushrooms with water. Put the peeled and halved onion into the pan.
Put on fire, bring to a boil and simmer for 2 hours. Half an hour before readiness, salt and add spices to your liking.
Strain the finished broth. Finely chop the mushrooms or pass through a meat grinder.
Finely chop the remaining onion and fry until soft in butter.
Add mushrooms, fry them with onions for 5 minutes.
Add sour cream, simmer for 2-3 minutes.
In a dry frying pan, calcine the flour, brew it with 0.5 liters of mushroom broth. When introducing the broth, be sure to beat it with a whisk so that there are no lumps.
Pour the mushrooms and onions with the broth, mix and cook over low heat for 5 minutes.

This mushroom sauce can be served with meat dishes as a gravy or be used as a base for making other sauces. In particular, it can be mixed with herbs, grated cheese, pepper paste, tomato puree, garlic, each time adding new notes to the taste of the sauce.

Mushroom sauce on sour cream for meat

fresh champignons - 0.2 kg;
butter - 40 g;
wheat flour - 45 g;
onions - 0.2 kg;
sour cream - 50 ml;
salt, pepper - to taste.

Cooking method:

Wash mushrooms, dry and cut into thin slices.
Onion, freeing from the husk, cut into small pieces.
Melt the butter and put in the mushrooms and onions. Fry them until excess moisture evaporates from the pan.
In a separate pan, calcine the flour until a nutty smell appears and pour it into the pan where the mushrooms and onions are fried. Fry for a minute.
Add salt and pepper to sour cream, pour mushrooms into it. Simmer them for 2-3 minutes.
Grind the mushrooms with a blender, if desired, and bring the sauce to a boil again.

The sauce prepared according to this recipe is tender, fragrant, pleasant to the taste. It will gently shade the taste of meat.

Creamy mushroom sauce for chicken and lean meat

onions - 0.3 kg;
butter - 100 g;
champignons - 0.3 kg;
flour - 30 g;
sour cream - 100 ml;
cream - 0.3 l;
salt, pepper - to taste.

Cooking method:

Peel and cut the onion into small pieces.
Cut the washed and dried champignons into medium-sized cubes.
Fry mushrooms and onions in a large amount of butter for 20 minutes, transfer to a blender bowl.
In a separate pan, fry the flour until creamy.
Mix it with mushrooms and onions.
Add salt, pepper, sour cream and 150 ml of cream. Whisk everything together to obtain a homogeneous mass.
Place in saucepan with remaining cream. Put on a slow fire and bring to a boil.

If you want to get a thicker sauce, the amount of cream in the recipe can be reduced by one and a half times.

Spicy mushroom sauce for meat

white mushrooms - 100 g;
shallots - 20 g;
garlic - 2 cloves;
cognac - 10 ml;
fresh parsley - 10 g;
fat cream - 60 ml;
salt, pepper - to taste.

Cooking method:

Peel the porcini mushrooms, wash and dry. Cut into as small pieces as you can - the recipe does not require subsequent grinding of the ingredients with a blender.
Cut a piece of onion to the desired size and cut it into small pieces.
Finely chop the garlic.
Chop up the greens.
Preheat a frying pan with a good non-stick coating. Put mushrooms, onion and garlic on it. Fry them without oil for 2-3 minutes.
Pour in brandy and wait until it evaporates.
Add salt and pepper, pour mushrooms with cream, mix.
Once the cream boils, add the parsley and cook the sauce for 2-3 minutes.

This savory-flavored sauce will perfectly set off the taste of any meat dish, it goes especially well with pork and poultry.

Mushroom sauce for meat is perfect, no matter what recipe it is prepared. It can not only be served with meat dishes separately, watering them, but also used for cooking meat dishes. For example, meat can be stewed in mushroom sauce or baked in it. Most often, mushroom sauce is served hot, but it will remain delicious cold. This seasoning has only one drawback - it cannot be stored for a long time.

Features of the preparation of mushroom sauce

When starting to prepare mushroom sauce, it does not hurt to get acquainted with the recommendations of experienced chefs.

Most often, the sauce is made from champignons, as they are available fresh all year round and are relatively inexpensive. However, from wild mushrooms, especially porcini, the sauce will turn out much tastier and more aromatic. If you do not have the opportunity to purchase fresh porcini mushrooms, you can use dried ones, after soaking them in water.
Dried mushrooms can be ground in a coffee grinder to a powder and added in small portions to mushroom sauces made from farmed mushrooms when they are cooked to give them a brighter flavor. At the same time, do not forget that dried mushroom powder also needs heat treatment.
How much to chop the mushrooms and at what stage to do it depends on the recipe. Pay attention to the recommendations that accompany a particular recipe.
You can thicken the sauce with starch and flour, but not all recipes call for a thick mushroom sauce.
Do not use seasonings with a strong smell for the mushroom sauce so that they do not interrupt the aroma of the mushrooms. It is better to add a moderate amount of fresh herbs that will emphasize it.
Roasted onions help enhance the mushroom flavor. Therefore, this ingredient is most often included in mushroom sauces, especially if they are planned to be served with meat.

Basic mushroom sauce

Ingredients:

fresh mushrooms - 0.3 kg (or 100 g dried);
water - 2.5 l;
onions - 0.2 kg;
wheat flour - 35 g;
butter or margarine - 50 g;
sour cream - 60 ml;
salt, spices - to taste.

Cooking method:

Wash mushrooms and pat dry. If you use dried ones, they must first be soaked in water so that they return to their shape and volume.
Fill the mushrooms with water. Put the peeled and halved onion into the pan.
Put on fire, bring to a boil and simmer for 2 hours. Half an hour before readiness, salt and add spices to your liking.
Strain the finished broth. Finely chop the mushrooms or pass through a meat grinder.
Finely chop the remaining onion and fry until soft in butter.
Add mushrooms, fry them with onions for 5 minutes.
Add sour cream, simmer for 2-3 minutes.
In a dry frying pan, calcine the flour, brew it with 0.5 liters of mushroom broth. When introducing the broth, be sure to beat it with a whisk so that there are no lumps.
Pour the mushrooms and onions with the broth, mix and cook over low heat for 5 minutes.

This mushroom sauce can be served with meat dishes as a gravy or used as a base for making other sauces. In particular, it can be mixed with herbs, grated cheese, pepper paste, tomato puree, garlic, each time adding new notes to the taste of the sauce.

Creamy mushroom sauce for chicken and lean meat

Ingredients:

onions - 0.3 kg;
butter - 100 g;
champignons - 0.3 kg;
flour - 30 g;
sour cream - 100 ml;
cream - 0.3 l;
salt, pepper - to taste.

Cooking method:

Peel and cut the onion into small pieces.
Cut the washed and dried champignons into medium-sized cubes.
Fry mushrooms and onions in a large amount of butter for 20 minutes, transfer to a blender bowl.
In a separate pan, fry the flour until creamy.
Mix it with mushrooms and onions.
Add salt, pepper, sour cream and 150 ml of cream. Whisk everything together to obtain a homogeneous mass.
Place in saucepan with remaining cream. Put on a slow fire and bring to a boil.

If you want to get a thicker sauce, the amount of cream in the recipe can be reduced by one and a half times.

Spicy mushroom sauce for meat

Ingredients:

white mushrooms - 100 g;
shallots - 20 g;
garlic - 2 cloves;
cognac - 10 ml;
fresh parsley - 10 g;
fat cream - 60 ml;
salt, pepper - to taste.

Cooking method:

Peel the porcini mushrooms, wash and dry. Cut into as small pieces as you can - the recipe does not require subsequent grinding of the ingredients with a blender.
Cut a piece of onion to the desired size and cut it into small pieces.
Finely chop the garlic.
Chop up the greens.
Preheat a frying pan with a good non-stick coating. Put mushrooms, onion and garlic on it. Fry them without oil for 2-3 minutes.
Pour in brandy and wait until it evaporates.
Add salt and pepper, pour mushrooms with cream, mix.
Once the cream boils, add the parsley and cook the sauce for 2-3 minutes.
This savory-flavored sauce will perfectly set off the taste of any meat dish, it goes especially well with pork and poultry.
Mushroom sauce for meat is perfect, no matter what recipe it is prepared. It can not only be served with meat dishes separately, watering them, but also used for cooking meat dishes.
For example, meat can be stewed in mushroom sauce or baked in it.
Most often, mushroom sauce is served hot, but it will remain delicious cold. This seasoning has only one drawback - it cannot be stored for a long time.

Mushroom steak sauce

Ingredients:

200 g champignons
1 medium onion (or shallot)
1 garlic clove
200 ml heavy cream or sour cream
1/2 cup dry white wine
30 g butter
A pinch of nutmeg
Salt, pepper to taste

Cooking method:

Finely chop the onion, garlic and mushrooms.
Fry the onion in butter until translucent.
Then add the mushrooms and sauté until they are lightly browned.
Pour the white wine into the pan and bring to a boil until the alcohol has evaporated.
Add cream, a little salt and freshly ground pepper and cook for 5-8 minutes, stirring occasionally.
Once the sauce thickens, add minced garlic, a pinch of nutmeg and cook for another minute.
Remove from heat and serve with your favorite steak.

Bechamel with mushrooms

The classic bechamel sauce based on flour and milk will sparkle with new colors if you add mushrooms to it. In summer, fresh forest, in winter - dried or ground into powder, and all year round - champignons and oyster mushrooms. Bechamel with mushrooms can be used as a substitute for mayonnaise in hot dishes. More precisely, this mayonnaise began to be used for other purposes, replacing bechamel with it.

Ingredients:

50 g butter,
400 g fresh mushrooms or 100 g dried,
1 onion
1 clove of garlic
3 tbsp flour,
2 glasses of milk
0.5 tsp salt,
pepper to taste
grated hard cheese taste

Cooking:

Fry fresh mushrooms in butter until the juice evaporates. Soak dried mushrooms for several hours in advance and then squeeze and fry.
Add chopped onion and garlic to the fried mushrooms, cook until softened. Pour in the flour, mix so that it evenly covers the mushrooms.
Pour warm milk in small portions, stirring constantly. Add salt and pepper and cook until thickened.
If desired, add grated cheese to the prepared hot sauce and mix thoroughly until the cheese is completely melted. Serve hot or use for baking and garnishing hot dishes.

Homemade mushroom sauce

In order for the mushrooms in sour cream sauce to turn out really tasty and the recipe to be proudly shared with friends, you need to take a responsible approach to the choice of ingredients.

Ingredients:

Mushrooms 300 g
Onion 1 pc.
Butter 50 g
Flour 2 tsp
Cream 10% 500 ml
Salt 0.5 tsp
Pepper to taste
Garlic 2-3 cloves

Cooking method:

We clean the onion and garlic, rinse under running water. Did you know? To make it easier to peel onions and garlic from dry husks, soak them first in warm water for 10 minutes - the husk will soften a little and it will be easier to move away. Wash 300 grams of mushrooms and dry them with a paper towel (if suddenly you didn’t have paper towels, ordinary cotton towels will do). Then finely chop.
The smaller the better - this will help make our mushroom sauce according to our recipe more tender. Cooking Put the pan on medium heat and let it warm up. Meanwhile, finely chop one onion. Put 50 g of butter in a frying pan and melt it.
If suddenly you don’t have butter, you can replace it with two tablespoons of refined vegetable oil. Pour the chopped onion into the heated oil and fry until golden brown, stirring occasionally.
We spread the mushrooms in the pan, add half a teaspoon of salt and pepper to taste, mix everything together. The salt will help the mushrooms release the juice. While stirring, wait until the excess moisture evaporates. Sprinkle two teaspoons of flour directly on the mushrooms. The flour will act as a natural thickener.
We mix everything well. Mushrooms will then begin to stick together. Without delay, pour 500 ml of 10% cream or sour cream into the pan. Stir constantly and wait until the sauce begins to thicken and boil. Check it for salt and pepper.
If necessary, add. At the very end, add finely chopped garlic. If you have a garlic press, you can use it.

Mushroom sauce for potato dishes

Ingredients:

Fresh mushrooms - 400 grams
Onion - 50 grams
Flour - 30 grams
Sour cream - 125 grams
Salt - 1 teaspoon without top
Ground black pepper - 0.5 teaspoon
Dill greens, chopped - 1 tablespoon

Cooking method:

Finely chop 400 grams of fresh mushrooms, put in a saucepan. 50 grams shallots or onion cut into small cubes and add to the mushrooms.
Pour 250 milliliters of water into a saucepan, put on fire, cover with a lid, bring to a boil and cook over low heat until the mushrooms are ready, about 25 minutes.
In the finished mushrooms, without removing from the heat, add 30 grams of flour, mix thoroughly. Add one teaspoon without the top of salt and half a teaspoon of black ground pepper
Add 125 grams of sour cream to the sauce - mix, add one tablespoon of chopped dill and mix again. Turn off the heat, cover with a lid, set aside and keep hot.

Dried mushroom sauce

Required Ingredients:

50-100 g dried mushrooms (more is better than less),
300 g onions (these are 3 medium-sized onions),
2 tbsp flour (wheat)
50-100 g butter,
water,
salt,
black pepper (optional)

Cooking method:

For Lenten menu- Replace butter with vegetable oil. Properly cooked mushrooms are easier to digest, so we strictly follow the recipe.
Rinse dry mushrooms, pour cold water (1-2 cups) and leave for 6 hours (you can overnight). Soaked mushrooms (together with water), transfer to a saucepan, add cold water (up to 1 liter) and cook without salt until the mushrooms are ready. Then remove the mushrooms from the broth with a slotted spoon, chop with a knife.
The onion must be peeled and finely chopped, fried in vegetable (or butter) oil. When the onion becomes transparent, add the prepared mushrooms. Saute mushrooms with onions until tender.
Spasser flour in butter until browned. Without allowing the passerovka to cool down, add 3 cups of hot mushroom broth with continuous stirring. Cook, stirring, for about 15 minutes. Then add mushrooms with onions, sour cream (as an option), salt, pepper (optional), mix and, as soon as it starts to boil, remove from heat. Let the mushroom sauce from dried mushrooms brew a little and serve.

Classic mushroom sauce

Cooking Ingredients:

white mushrooms (dry) - 50 g;
onion or salad - 80 g;
wheat flour - 30 g;
mushroom broth - 600 ml;
unsalted butter - 100 g;
rock salt;
white pepper.

Cooking method:

To prepare the sauce from dried 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. Salt should not be added during the cooking process;
Already boiled mushrooms should be finely chopped, and the broth should be filtered. Measure the required 600 ml, and the rest can be frozen;
Fry the flour first in a dry frying pan (stirring constantly), and then with the addition of butter. When the flour acquires a beautiful light brown hue, concentrated mushroom broth is poured into it and boiled with constant stirring for 13-15 minutes;
Meanwhile, in a separate pan, fry finely chopped onions and boiled mushrooms;
Enter the fried mushrooms with onions in a boiling sauce, add a little salt and a pinch of white ground pepper. Boil for another 1-2 minutes and remove from heat;
Transfer the fragrant sauce to a special vessel and serve as an addition to potato dishes (mashed potatoes, potato pancakes, casserole).

Aromatic mushroom sauce recipe

Ingredients:

dried mushrooms - 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 method:

Rinse dry mushrooms several times, and then pour cold drinking water and leave for 5 hours. This time will be enough for them to "recover". If you don’t have mushrooms in stock, nothing. To prepare this sauce, any forest mushrooms are suitable;
Put the pan with the "restored" mushrooms on the fire and bring to a boil. Then reduce the heat to a minimum and boil them for 1.5 hours;
Remove the boiled mushrooms from the broth and chop finely;
Finely chop the peeled onions, combine with 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, mix 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.

Mushroom sauce with porcini mushrooms

Ingredients:

water - 0.5 l;
dry mushrooms - 50-80 gr (you can fresh, read the proportions below);
onion - 1 - 2 pcs;
tomato paste or sauce - 2-3 tbsp. l;
garlic - 3-2 tooth;
rye flour - 2 tbsp. l;

Cooking method:

Soak mushrooms in drinking water for 2 hours. If you use frozen or fresh, they will need approximately 200-300 grams. Fresh ones do not need to be soaked, they can simply be peeled and cut.
Then squeeze the mushrooms and cut into small pieces. Send to a frying pan with vegetable oil. Fry a little.
Finely chop the onion. Send to the pan with porcini mushrooms.
Fry the two ingredients until tender. Salt.
Add tomato sauce or pasta, you can canned or fresh peeled tomatoes.
Add water. Put on fire and bring to a boil. Cook over low heat for 10 minutes.
Rye or wheat flour, diluted with water.
Pour the flour mixture into the boiling sauce. Stir, bring to a boil and remove from heat.
Add finely chopped herbs and chopped garlic to a hot dish.
Mushroom sauce is ready. It can be served hot, but it's also delicious cold.

Classic dried mushroom sauce

Compound:

dried porcini mushrooms - 50–100 g;
onions - 0.2 kg;
water - 0.75 l;
butter - 100 g;
wheat flour - 40 g;
salt, spices - to taste.

Cooking method:

Rinse the mushrooms, cover with two glasses of filtered water and leave overnight or at least 4 hours.
Put together with water in a saucepan, put it on fire.
Simmer the mushrooms, stirring occasionally, over low heat for 20-30 minutes after the contents of the pot come to a boil. 10 minutes before cooking, add salt and spices.
Remove the mushrooms with a slotted spoon. Wait a bit for them to cool down. Finely cut with a knife.
Peel and chop the onion with a knife. Fry it in butter until soft.
In a clean frying pan, fry the flour, pour in a glass of broth, constantly whisking the flour with a whisk. If the mushroom broth turned out a little less, dilute it before that with warm boiled water.
Simmer for about 5 minutes to thicken the sauce.
Put the onion and mushrooms in the sauce, mix. Cook for 5 more minutes.

This sauce can be served with almost any dish, but many housewives consider its recipe to be just a basic one, enriching the taste of mushroom sauce with herbs, garlic, cream and other products.

Mushroom sauce with sour cream

Ingredients:

half an onion
400-500 grams of champignons -
300-400 grams of sour cream
two eggs-
flour (two tablespoons)
black pepper (half a teaspoon)
salt (one teaspoon).

Cooking method:

Finely chop the onion and fry it until soft.
Wash mushrooms and cut.
The legs should be cut into rings, and the hats into slices.
Add them to the pan, raise the heat to the highest level and fry, stirring, until all the liquid has evaporated and a golden crust is obtained.
It takes five to seven minutes to fry.
Pour in a little flour, mixing all the contents.
Beat the sour cream with the egg, salt and pepper, and pour this mixture into the mushrooms.
Stir this sauce until it warms up.
After that, reduce the heat to a minimum level and leave to simmer for five minutes.
When serving, you can add parsley.
Mushroom sauce with sour cream is ready and ready to serve
Please your family, friends and relatives with such an unusual and, at the same time, very delicious dish like mushroom sour cream sauce.
Serve it with a side dish of your choice and your family's choice, and the whole family will love this dish.

Mushroom sauce with tomatoes

Mushroom sauce with tomatoes and olives is ideal for meat, fish or a side dish. Since the sauce is lean, it can be prepared by people who follow a vegetarian diet. The sauce has a pleasant taste, however, the taste of olives, as a brighter one, dominates in it, so they need to be added quite a bit. If desired, the sauce can be made thicker or thinner so that it flows.

Ingredients:

1 tomato
1 onion
6-7 champignons,
10 g butter,
6-7 olives,
3 art. l. soy sauce,
1 green onion.

Cooking method:

Wash the tomato and chop finely. Remove the husk from the onion and also finely chop. By the way, instead of fresh tomato you can use ready-made grated tomatoes, whole peeled tomatoes, tomato juice or tomato paste(previously slightly diluted with water)
Wash the mushrooms thoroughly, scrape the cap and legs, finely chop. You can use royal mushrooms. However, although they have a more pronounced mushroom flavor, they are denser and the sauce will not turn out so tender. Read more:
To make the sauce have a delicate, creamy flavor, it is best to fry vegetables with mushrooms in melted butter. Make a low heat and transfer the tomato, onion and mushrooms to the pan. Pass over low heat for 5-7 minutes, stirring.
Add classic soy sauce to the pan. There is no need to add salt to the sauce, as the sauce itself is salty. Cut the olives into halves and also send to the pan. Stir and simmer for another 5-7 minutes.
When the mushrooms and onions are soft, transfer all the ingredients to a large cup or glass, grind with a blender until smooth.
Wash green onions and finely chop. Pour the sauce into a gravy boat and sprinkle over before serving. green onions. You can serve the sauce as it is, or pour it over a finished dish, such as a steak or chop.

By right it is considered the most universal. After all, this product is ideally combined with both creamy and tomato base. It is impossible not to say that self-made mushroom gravy from frozen mushrooms well complements meat and vegetable dishes, as well as various side dishes.

Today we will tell you how to make such a dinner. different ways. Using the presented recipes, you will be able to cook very satisfying and fragrant dishes for your family, which no one is able to refuse.

Mushroom gravy from frozen mushrooms: a step-by-step recipe

Experienced chefs know how to make a tasty and fragrant dish from simple frozen mushrooms. In order for you to master this information, we decided to present it to you right now.

So, we need:

bulbs are not very large onions - 2 pcs.;
tomato sauce or pasta - 2 large spoons;
filtered drinking water - a couple of glasses;
light wheat flour - a small spoon.

Component processing

Mushroom gravy from frozen mushrooms is no different from the one that is made using fresh produce. That is why we decided to use pre-frozen ingredients. They must be removed from the freezer and refrigerate until they are slightly thawed. Next, the mushrooms should be cut into plates. It is also required to separately chop onion bulbs into not very large cubes.

Cooking on the stove

To make mushroom gravy from frozen mushrooms as tasty and fragrant as possible, all ingredients should be fried beforehand. To do this, it is necessary to heat up in a saucepan and then put the main product to it. If the mushrooms have not completely melted, then first all the moisture should be evaporated from them, and only then vegetable fat should be added.

After partial frying, onions are required to be added to the main product. Cook both components preferably until lightly browned. At the end, the mushrooms should be flavored with spices. Also in the saucepan you need to add tomato paste and a glass of drinking water. It is recommended to stew products in this composition for ¼ hours.

When the mushrooms are fully cooked, they should be poured again drinking water premixed with toasted wheat flour. This will make your gravy thicker and more delicious.

How to properly serve a dish to the table?

As you can see, it is not difficult to make mushroom gravy with tomato paste. After its preparation, you need to put some side dish on a plate, and then completely fill it with a pre-made sauce and sprinkle with fresh herbs.

Mushroom sauce from frozen mushrooms with sour cream in a slow cooker

As mentioned above, mushroom gravy can be prepared using various ingredients. We talked about how tomato goulash is made above. If you want to cook a cream-based dish, then you will need:

carrots and onions are not very large - 1 pc.;
any frozen mushrooms - about 500 g;
refined oil - about 50 ml;
table salt and crushed pepper - use at discretion;
fat sour cream - 3 large spoons;
filtered drinking water - 1 glass;
cream 40% - 110 ml.

Preparation of ingredients

Mushroom gravy from frozen mushrooms with sour cream is very tasty and high-calorie. Before cooking it, it is necessary to remove the main ingredient from the refrigerator and partially defrost it. Next, the mushrooms should be chopped. As for carrots and onions, they need to be peeled and chopped. The first ingredient - on a grater, and the second - with a sharp knife.

Cooking mushroom sauce in a slow cooker

How to make mushroom gravy cooker, everyone knows. However, not everyone knows how to cook such a dish using a slow cooker. To do this, put the mushrooms in the bowl and turn on the baking program. After all the moisture has evaporated, refined oil should be added to the product, as well as grated carrots and chopped onions. It is recommended to fry the ingredients in the same mode for 20-22 minutes. During this time, they should be well browned.

Having carried out the described actions, spices, as well as sour cream, drinking water and cream should be laid out to the mushrooms and onions. In this composition, the ingredients must be stewed in the same mode for 10 minutes.

Properly presented to the dining table

Now you know how frozen mushroom sauce is prepared. After the dish is ready, it must be distributed among the plates along with the side dish, sprinkled with fresh herbs and immediately presented to the guests. Enjoy your meal!

Making lean sauce from frozen mushrooms

Mushroom gravy from frozen mushrooms (lean) turns out to be just as tasty and fragrant as a high-calorie dish using or sour cream. But from such a dinner you will never get better.

So, we need:

onion is not very large onion - 1 pc.;
any frozen mushrooms - about 500 g;
fresh garlic - 2 cloves;
table salt and crushed pepper - use at discretion;
vegetable broth - 2 cups;
dried rosemary, sage and thyme - a pinch each;
soy sauce - a large spoon;
soy milk - ½ cup;
light wheat flour - a small spoon.

Cooking method

The principle of preparing such a dish is similar to that presented above. First you need to defrost the mushrooms, chop them and put them in a saucepan along with onions. After waiting for all the moisture to evaporate, add spices and dried herbs to the products. After 25 minutes, you need to pour in soy sauce to the mushrooms and in which wheat flour should first be dissolved. After waiting for the ingredients to boil, they must be simmered over low heat for about 5 minutes. Next, you need to add grated garlic cloves to the gravy and mix everything well.

After removing the pan from the heat, its contents must be kept under the lid for ¼ hour. During this time, the gravy will absorb the flavors of the garlic and become more delicious.

It is recommended to serve the finished dish to the dinner table along with some side dish (for example, pasta, buckwheat porridge, spaghetti, mashed potatoes, etc.), fresh herbs and a slice of bread.

Mushroom gravy is a simple and affordable dish that makes a great addition to most main courses. The taste neutrality of the gravy allows you to combine it with fish, meat, cereals and vegetables. The simplicity of cooking captivates so much that most hostesses start their culinary journey precisely from the preparation of mushroom gravy. The availability of ingredients is also an important factor, because families with below average incomes will be able to include such gravy in their daily menu without compromising the family budget.

The main ingredient that is needed for cooking mushroom gravy is, of course, mushrooms. It is noteworthy that the choice of mushrooms can be very different. Gravy is prepared from champignons, chanterelles, porcini mushrooms, etc. Also, the method of storage does not really matter, because both fresh and dried or frozen mushrooms are suitable. The basis of mushroom sauce is always broth (chicken or vegetable), cream, milk or plain water. It is preferable to cook, of course, on the basis of sour cream or milk, from this the taste will be more saturated and with a slight sourness. Water and vegetable broths are used for lean gravies. Quite often, flour, onions, garlic, cheese, herbs, etc. are added to the primary products. It all depends on your culinary preferences and specific recipe.

Today we bring to your attention a trio best recipes, which is designed to come to your rescue at the right moment. Each gravy has its own special taste, so any of the readers will be able to find the best option for themselves.

Mushroom gravy with dried mushroom cream

Universal gravy, which can serve as an excellent addition to meat and fish, and as an independent dish will not get lost on the table. If you don’t have dried mushrooms at hand, then you can safely replace them with affordable and inexpensive champignons.

Ingredients:

100 g dried mushrooms
2 onions
2 tbsp. l. butter
2 tbsp. l. flour
150 ml cream
Pepper

Cooking method:

We shift the dried mushrooms into a deep container, fill it with water and leave it to soak for 3-4 hours.
Then boil the mushrooms in the same water until tender, then finely chop them.
Melt the butter in a frying pan and fry the finely chopped onion in it.
Add the mushrooms to the onion and, mixing well, fry them together for 3-4 minutes.
Then add flour, pour cream into the main ingredients, add salt and pepper to taste. Bring the mushroom sauce to a boil and cook until desired thickness.

Frozen Mushroom Lean Mushroom Sauce

Lean mushroom gravy is best suited for a side dish based on boiled cereals or potatoes. To give the taste a special piquancy, add a little chopped fresh herbs to the gravy just before the end of cooking.

Ingredients:

500 g frozen mushrooms
1 bulb
1 carrot
2 tbsp. l. flour
250 ml water
1 st. l. tomato paste
Vegetable oil
Pepper

Cooking method:

Mushrooms first need to be thawed, then fried in a greased pan vegetable oil until all moisture is gone.
We clean the vegetables, wash them and cut them as finely as possible.
Mix onions, carrots and mushrooms together and simmer over low heat for about 10 minutes.
In a clean frying pan, fry the flour in butter until it becomes creamy.
After that, pour water into the flour, and, without stopping stirring, bring to a boil.
The resulting broth is poured over vegetables with mushrooms.
Add tomato paste, salt and pepper to taste and mix well again.
We continue to cook on fire, stirring constantly, until the gravy becomes the density we need.

Mushroom sauce with dried mushroom sour cream

Sushi polish mushrooms, perhaps the most affordable of all, and mushroom gravy based on them turns out well. It is very thick in texture and palatability stands out with a hint of garlic, which is present in the list of ingredients, this particular recipe.

Ingredients:

100 g dried Polish mushrooms
1 liter of water
2 tbsp. l. butter
2 tbsp. l. flour
500 ml mushroom broth
1 bulb
1 carrot
2 garlic cloves
100 ml sour cream
Pepper

Cooking method:

We shift the Polish mushrooms into a saucepan and fill it with water overnight (8 hours).
In the morning, boil the mushrooms until tender.
We take out the boiled mushrooms from the broth and finely chop.
We put the pan on the fire and put the butter in it. Add the flour to the melted butter and, stirring, fry until golden brown.
Then add the broth, mushrooms and simmer the contents of the pan under a tightly closed lid for about a quarter of an hour.
Wash, peel and chop vegetables. Fry the onion, carrot and garlic until soft in a clean pan.
After that, we shift them into mushroom sauce, pour sour cream, and add salt and pepper to taste.
Bring the sauce to a boil, and keep it on fire until it acquires the density we need.

Now you know how to cook mushroom sauce. Enjoy your meal!

Mushroom gravy can surprise many with its taste, and if you get addicted to it, then you will no longer be able to cook proven dishes without pouring such gravy on them. Mushrooms, on their own, pair wonderfully with a variety of dishes, and their gravy is no exception. Finally, I want to give a couple of tips to make your mushroom gravy tasty and fragrant:
The density of the gravy is regulated by adding flour pre-fried in butter;
Try to take self-made dried mushrooms for the recipe. Since, buying them on the market, you take a "pig in a poke";
For cooking, a deep cast-iron skillet or a heavy-bottomed pot works best. In such dishes, the gravy is best stewed;
Gravy perfectly complements not only meat, fish or vegetables. It can also be poured over a side dish (porridge, mashed potatoes, pasta), thereby preparing a full-fledged dish for lunch or dinner.