The most delicious and simple mushroom sauce recipes. The simplest and most delicious mushroom gravy

All kinds of sauces are just a lifesaver. After all, with them you can diversify and significantly improve the taste. regular meals. Now we will tell you how to make frozen mushroom sauce.

Mushroom sauce from frozen mushrooms with sour cream

Saute mushrooms in butter until tender. At the same time, if time allows, then you can defrost them, or you can immediately send them frozen to the pan. Pour the flour into the broth (it should be cold) and stir, pour the mushrooms with this mixture, add salt, pepper and bring to a boil. We combine sour cream with yolks and add just a couple of drops of lemon juice. Add the mass to the mushrooms and warm over low heat for 3-4 minutes.

Mushroom sauce made from frozen porcini mushrooms

frozen porcini mushrooms - 450 g;
butter - 40 g;
onion - 300 g;
cream 33% fat - 0.5 l;
dill - 1 bunch;
salt;
pepper.

We put white frozen mushrooms in a colander and under cold water we wash. Peel and chop the onion into thin half rings and fry it for about 20 minutes in butter over low heat. Then add the mushrooms and, stirring, cook until all the water has evaporated. Add pepper, salt and pour everything with cream. Simmer for about 30 minutes over low heat. 3 minutes before the end of the stew, add chopped dill.

Mushroom sauce from frozen mushrooms - recipe

frozen champignons - 550 g;
processed cheese - 2 pcs.;
sour cream - 220 g;
carrots - 100 g;
vegetable oil - 10 ml;
onion - 180 g;
garlic - 2 cloves;
salt;
ground black pepper.

Fry chopped carrots and onions in butter, add frozen champignons. Salt and pepper to your liking. As a rule, it is not recommended to add more spices so as not to clog the taste and aroma of mushrooms. So, as soon as all the liquid released by the mushrooms evaporates, add sour cream, grated processed cheese and mix well. Simmer the sauce covered for about 5 minutes. The fire must be medium. That's it, frozen mushroom sauce is ready! It will serve as a great addition to all kinds of cereals, pasta or potatoes.

Frozen Mushroom Lean Mushroom Sauce

frozen champignons - 350 g;
garlic - 3 cloves;
dill - half a bunch;
potato starch - 1 tbsp. a spoon;
olive oil - 10 ml;
onion - 110 g;
salt;
pepper.

Frozen champignons are dipped in boiling water and boiled until tender in not in large numbers water. It is enough if the mushrooms are simply covered with liquid. Drain the mushroom broth. Finely chop the onion and sauté olive oil. As soon as the onion has acquired a golden color, add mushrooms to it and fry them. Then add chopped garlic, salt and pepper. In 150 ml of cold mushroom broth, dilute the starch, mix and pour into the mushrooms. We simmer the sauce for another 5 minutes on low heat, and turn it off, since the sauce is already completely ready!

How to make tomato mushroom sauce from frozen mushrooms?

Lightly fry the chopped onions and carrots, spread the frozen mushrooms and simmer everything together until the liquid evaporates. Themselves, at this time, on a heated vegetable oil fry the flour. Pour in about 150 ml of water and grind until a homogeneous consistency. Add tomato paste, salt, pepper, you can also add a little sugar to taste, and mix well again. Pour the mushrooms with vegetables with the resulting mixture, add the bay leaf and simmer for 5 minutes over low heat.

Vegetable casseroles, pasta, mashed potatoes, cereals or meat steaks can become tastier and juicier when they are complemented by mushroom gravy. We offer you a lean option for preparing champignon gravy, which can always be changed depending on your needs. taste preferences and opportunities.

We will cook the mushroom gravy on the water. You can replace it if you wish. chicken broth. Some recipes add cream or milk to add a milky note. As a thickener for a more delicate texture, we use flour, which is fried in a pan along with mushrooms.

As for the mushrooms, the choice is yours, which ones you want to use for gravy. We use mushrooms because they are available. all year round and safe for health. In addition, they do not need to be cooked for a long time, and this facilitates the process of creating a dish.

Taste Info Second: Mushrooms

Ingredients

champignons or other mushrooms - 300 g;
water - 1.5-2 tbsp.;
carrots - 1 pc.;
onion - 1 pc.;
flour - 2 tablespoons;
pepper, salt;
seasoning for mushroom dishes - optional;
vegetable oil.

How to cook champignon mushroom sauce

Pour vegetable oil into a saucepan or frying pan. Add chopped onion and grated or finely chopped carrots. Saute until golden brown.

Cut the champignons and send them to the frying pan for sautéing.

Season with salt and pepper. Saute for 5-7 minutes until almost all of the liquid has evaporated. At this stage, you can add seasoning for mushroom dishes, as well as sour cream or cream.

Add flour and stir.

Fry mushrooms with flour for about 2 minutes.

Pour in 1.5-2 cups hot water. Take the amount of liquid at your discretion. Thoroughly mix the contents of the pan so that there are no lumps. Simmer covered for 5-7 minutes.

Remove from heat and serve mushroom sauce hot.

On a note

Gravy can be prepared from forest dried mushrooms. To do this, fill them with water and leave for 1.5-2 hours. Then boil the mushrooms for about 1 hour. Drain the mushroom broth into a separate bowl. Prepare sautéed onions and carrots. Mix it with mushrooms, season with salt and pepper. Fry for a few minutes. Add flour and mushroom broth. Simmer for about 15 minutes covered.
To prepare frozen mushroom gravy, defrost the product, rinse and then let the water drain. Put in a heated pan with vegetable oil. Fry until liquid evaporates. Then add onions and carrots. Fry for a few minutes until golden brown. Then you can add spices, flour and water. Simmer approximately 10 minutes.
To prepare gravy from fresh forest mushrooms sort the product first. Then rinse thoroughly and clean. Boil for an hour in salted water. Let the liquid drain. Fry in vegetable oil with onions and carrots. Add flour and broth in which mushrooms were boiled. Season with salt and pepper. Simmer covered for 15-20 minutes.
As for oyster mushrooms, you can cook this dish from them according to the same principle as from champignons. The only difference will be the frying time of the mushrooms - it will increase. In this case, it is better to add onions with carrots after the oyster mushrooms are fried.
Fenugreek herb will help enhance the taste of mushrooms, in particular champignons. It is added to the pan during stewing, and thrown away at the end of cooking.
Make the gravy one time just before serving so it doesn't lose its perfect flavor. taste qualities. If you had to leave it, place it in a glass container with a lid. Store in the refrigerator for 1-2 days. Warm up before use.
So that the mushroom gravy does not become covered with a film when cooling, it can be kept in a water bath for some time before serving.
Don't add too many spices mushroom dishes so as not to interrupt the taste and aroma of mushrooms.

Mushroom gravy is a great alternative to any meat gravy. For the preparation of meat sauce suitable not only Forest mushrooms, but also beloved by many oyster mushrooms and champignons. Regardless of what recipe it was cooked in, it will perfectly complement boiled rice, pearl barley, pasta and many other dishes.

This mushroom sauce is perfect for mashed potatoes. As for the recipes for making champignon mushroom sauce, they are quite diverse and range from the simplest to real culinary masterpieces of haute cuisine. You can prepare mushroom gravy based on meat broth, and in a lean version without meat.

Today I want to offer you the simplest, but very tasty champignon mushroom sauce recipe with onions, carrots and flour. Mushroom champignon sauce is prepared in just 20 minutes, which is very convenient when you need to quickly prepare lunch or dinner.

Ingredients:

Onion - 1 pc.,
Champignons - 500 gr.,
Carrots - 2 pcs.,
Flour - 4 tbsp. spoons,
Water - 600 ml.,
Spices: ground black pepper, Provence herbs,
Salt to taste
Sunflower oil - 4-5 tbsp. spoons.

Mushroom gravy from champignons - recipe

Cooking mushroom gravy begins with the preparation of all necessary products. Peel carrots and onion. Wash and dry the mushrooms. Next, cut them into slices as for.

Cut the onion into small cubes, as for frying.

Grate the carrots on a medium or larger grater.

Fry the onion in sunflower (refined) oil until transparent.

As soon as the onion is fried, put the grated carrots in the pan.

Mix champignons with mushrooms, onions and carrots. Fry them for 7-8 minutes over low heat, stirring occasionally. During this time, the mushrooms should be fried, and the carrots should become soft.

Sprinkle the mushrooms with spices and salt.

Mushroom gravy from champignons. A photo

By right it is considered the most universal. After all, this product is ideally combined with both creamy and tomato base. It should also be said that self-made mushroom sauce from frozen mushrooms 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 aromatic 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 on plates along with a side dish, sprinkled with fresh herbs and immediately presented to guests. Enjoy your meal!

Making lean sauce from frozen mushrooms

Mushroom gravy from frozen mushrooms (lean) turns out to be just as tasty and aromatic as a high-calorie dish with 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.

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, giving 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 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.

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 used as a base for 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.
Saute mushrooms and onions butter within 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 perfect for meat, no matter what recipe it is cooked. 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.