White mushroom sauce. The simplest and most delicious mushroom gravy

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

For me, mushrooms are very practical, convenient and delicious product. I can buy 2 kilograms of mushrooms in the store at once, come home, process them, wash them, chop each mushroom into 4 parts, pack them in containers and freeze. When I get a chance, I defrost them and make wonderful meals out of them for my family. Such a stock of mushrooms will help out any hostess. Mushrooms cook very quickly, they do not need to be fried and stewed for a long time, so in a short time you will feed your family tasty, nutritious and satisfying. Also in stores, sets of frozen mushrooms are blown, buy them too. There you can buy a whole assortment of mushrooms: champignons, boletus, mushrooms and milk mushrooms. Frozen mushrooms are easy to make gravy, which is suitable for dinner, and for gravy, I cook any porridge, for example, or another side dish. Make my mushroom gravy from frozen mushrooms, you will see for yourself that this is the most delicious recipe!





- frozen mushrooms - 250 grams;
- carrot - 1 pc;
- bulb bulb - 1 pc;
- water - 50-70 grams;
- fat sour cream - 100 grams;
- bay leaf - 1-2 pieces;
- salt - to taste;
- pepper - to taste;
- vegetable oil for frying.

Recipe with photo step by step:

Since I have already chopped frozen mushrooms, immediately after defrosting I put them in a frying pan. I also send chopped onions to them. I pour in a little vegetable oil and evaporate the liquid that will be released from the mushrooms.




When the liquid evaporates, I pour in a little more oil and add the carrot grated through a metal grater. I cook mushrooms with vegetables. A little salt, but not much.




I add sour cream to the mushrooms, mix and slightly dilute with water to make a gravy.




I pepper, put a bay leaf, so that the gravy comes out more fragrant.






On average, I cook the gravy for 20-25 minutes, transfer the finished gravy to the gravy boat.




I serve to the table to use with any side dish. Rice, potatoes and of course spaghetti or other type of pasta will do.




Bon Appetite!
Still from frozen mushrooms you can cook delicious

Mushroom gravy is a simple and affordable dish that serves as a great addition to most main dishes. 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 on hand dried mushrooms, 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:

1. We shift the dried mushrooms into a deep container, fill it with water and leave it to soak for 3-4 hours.
2. Then boil the mushrooms in the same water until tender, then finely chop them.
3. Melt the butter in a frying pan and fry the finely chopped onion in it.
4. Add the mushrooms to the onion and, mixing well, fry them together for 3-4 minutes.
5. 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:

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

Mushroom gravy 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 its consistency, and in terms of taste it stands out with a hint of garlic, which is present in the list of ingredients of 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:

1. We shift the Polish mushrooms into a saucepan and fill it with water overnight (8 hours).
2. In the morning, boil the mushrooms until tender.
3. We take out the boiled mushrooms from the broth and finely chop.
4. 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.
5. Then add the broth, mushrooms and simmer the contents of the pan under a tightly closed lid for about a quarter of an hour.
6. Wash, peel and chop vegetables. Fry the onion, carrot and garlic until soft in a clean pan.
7. After that, we shift them into mushroom sauce, pour sour cream, and add salt and pepper to taste.
8. 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 become 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 pre-fried on butter flour;
• 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.

Mushroom sauce is an excellent addition to second courses. His taste and nice smell scaffolding is sure to please those who love this product. In its preparation, various ingredients and technologies are used, so everyone can choose their favorite recipe or several of them.

Mushroom sauce is an excellent addition to second courses

Cookbooks indicate that the classic ingredient is champignons, popular in the homeland of most types of sauces - in France. These fragrant mushrooms give the dishes a "signature" and recognizable smell.

But no less important is the use of other edible mushrooms, primarily white. Also suitable are boletus, honey mushrooms, chanterelles, mushrooms, oyster mushrooms and many others. You can collect them yourself by going on a forest walk. Most of the species grow all summer and autumn. A wide range is offered by shops and markets, where you can easily buy a fresh, salted or dried product.

What dishes should be served with mushroom sauce

As the old saying, popular among the French, says, “Even old skin can be eaten with mushroom sauce.” This expression reflects the versatility of the aromatic gravy. It is served on the table together:

• With various types meat and fish;
• vegetable dishes;
• casseroles;
• all kinds of side dishes: fried, baked and boiled potatoes, pasta, cereals, etc.

Such an addition can be prepared for many dishes: it will improve the taste of even the simplest and most everyday dishes.

How to make delicious mushroom sauce (video)

Recipe for porcini mushroom sauce with sour cream

Sauce based on porcini mushrooms has a very pleasant smell. He will come to meat dishes and fish, although it is traditionally used with potatoes.

• 400 g "white";
• 150 g sour cream (with an average% fat content);
• 30 g of sifted flour;
• 2 onions;
• a little chopped dill.

Cooking steps:

1. Clean the mushrooms well and cut them into small pieces about 0.8–1 cm long.
2. Boil whites with onions in a glass of water for half an hour.
3. Mix flour in a bowl cold water, thoroughly stirring so that there are no sticky lumps. Pour the resulting composition into boiling mushrooms, stirring constantly.
4. Now you need to put salt and dill, and if desired, pepper or other spices. But they should not have a strong smell, because it will overpower the mushroom flavor.
5. Leave to infuse for about 10 minutes.

The sauce is served warm in a gravy boat or as a gravy.

How to make mushroom sauce with mayonnaise

Exists interesting recipe cooking, in which milk, cream or fat sour cream successfully replaces the mayonnaise that is available in almost every refrigerator. For cooking you will need:

1. 100 g of any fresh or dried mushrooms with a pleasant aroma;
2. 2 onions;
3. 2 tbsp. tablespoons of the selected mayonnaise;
4. 1 st. a spoonful of flour;
5. a little sunflower oil;
6. a pinch of salt.

Cooking steps:

1. Boil the mushrooms, and then chop them (you can scroll in a blender or meat grinder). Leave the decoction for the final step.
2. Send the resulting “minced meat” to a frying pan with hot oil and fry it well.
3. When a blush appears, add finely diced onion.
4. Put mayonnaise, flour and salt.
5. Pour in the mushroom broth or plain water, and leave to simmer for 5 minutes.

The advantage of this dish is that when choosing lean mayonnaise, the sauce is suitable for vegetarians and anyone who refuses food of animal origin.

Recipe for creamy mushroom sauce for meat

An exquisite sauce is obtained by using mushrooms in a duet with delicate cream and sour cream.

To prepare a classic creamy mushroom sauce you will need:

• 400 g of fresh mushrooms;
• 300-350 ml cream;
• 3 art. spoons of sour cream;
• 3 medium sized onions;
• salt (half a teaspoon) and pepper as needed.

Cooking steps:

1. Peel and chop the onion sharp knife into small cubes. Fry it until golden brown in a minimum amount of sunflower or olive oil.
2. Cut and put the mushrooms on the onion.
3. Leave on medium heat (15 minutes is enough), constantly remembering to stir regularly. At this step, you need to sprinkle with salt and, if desired, spices.
4. Put the onion-mushroom mass in a blender, as well as sour cream and ½ cream. Beat until smooth.
5. Pour the resulting base for the sauce into a small saucepan, pour in the remaining volume of cream and, over medium heat, wait for bubbles to appear, then immediately remove from the stove.

Traditional sauce with mushrooms and cream is used cold and hot as an addition to meat dishes and side dishes. If desired, it can be “improved” with your favorite spices and herbs. The main thing is that the taste and aroma should be harmonious.

How to make mushroom sauce for fish

Mushroom sauce designed for fish can soften its natural taste and aroma and competently complement it with new notes. At the same time, such a gravy will make the dish more beautiful and attractive.

For cooking you will need:

• 150 g fresh mushrooms(it is better to take champignons or white ones - this is the "gold standard" of cooking, but you can choose other pleasant-smelling types);
• 40 g (or 2 tablespoons) quality butter;
• 2 cups of broth left after boiling the fish;
• 3 tablespoons of medium or high fat sour cream;
• Vegetable oil for frying;
• Salt, pepper (ground) to taste,
• 2 tbsp. spoons of flour of the highest grade.

Step by step preparation:

1. Prepare mushrooms. They must be strong, without signs of decay. They need to be cleaned, removing all unnecessary, and rinsed under running cold water several times using a sieve or colander. After draining the water, the mushrooms are carefully cut into approximately the same pieces of small size.
2. Melt butter in a small saucepan.
3. Fry chopped mushrooms in it, sprinkle them with pepper and mix. Under influence heat treatment will begin to secrete juice intensively.
4. Cover the saucepan with a lid and leave for 15 minutes on low heat so that the base for the future sauce is thoroughly stewed. You can use a wooden spatula to stir. When the leaked juice has completely evaporated, proceed to the next step.
5. It remains to combine the remaining ingredients into a single whole. Without stopping stirring with a spatula, add the sifted flour and pour in the pre-prepared broth, vegetable oil, and then put the sour cream.
6. Do not remove from heat for another 5-7 minutes.

For this recipe, instead of fresh mushrooms, you can take 20 g of dry ones.

Recipe for mushroom sauce without cream and sour cream in milk

To prepare most types of mushroom sauce, cream is required, the cost of which is quite high. This makes it unaffordable for frequent cooking for many people. But there are recipes in milk, according to which the sauce is no less tasty. You can also successfully do without sour cream.

For cooking you will need:

• 400 g fresh mushrooms, pre-prepared;
• 1 glass of milk;
• 50 g butter;
• 1 onion;
• garlic clove;
• a pinch of salt and ground pepper;
• spices to taste: nutmeg, parsley or basil.

Cooking steps:

1. Saute the onion in the melted butter in a pan until translucent.
2. Cut the mushrooms into approximately equal pieces and put to the onion, leaving over medium heat for another 5-7 minutes.
3. Sift the flour into the pan, thoroughly mixing the whole mass.
4. Gradually pour in the milk, continuing to stir the future sauce until smooth.
5. In conclusion, add salt, spices and chopped garlic.

This recipe is an economical analogue of making sauces with cream.

Mushroom sauce for potato dishes (video)

Cooking pickled mushroom gravy

For the preparation of mushroom additions to dishes, not only fresh and dry mushrooms are used, but also salted ones. This gravy is in perfect harmony with meat and side dishes: potatoes, buckwheat, rice and pasta.

For cooking you will need:

• 4 cups of pickled mushrooms, cut into small pieces (you can use any kind: boletus, boletus, cherries, etc.);
• 100–180 g of processed cheese;
• medium bulb-turnip;
• 3 art. tablespoons of sifted flour (wheat or rye);
• 2 glasses of milk;
• 50 g butter (3 tablespoons);
• fine salt.

Cooking steps:

1. Put the mushrooms in water, leaving to soak for a couple of hours so that excess salt comes out, and then squeeze well.
2. Melt the butter in a frying pan, fry the mushrooms with finely chopped onions in it.
3. When they become ruddy, add flour with milk, stir the gravy so that there are no lumps.
4. After boiling the mass, put the processed cheese cut into it for quick preparation and leave it on low heat until it is completely melted.

The gravy is now ready to be served with the main course.

These are the basic recipes on how to properly make mushroom sauce. All of them can be improved. For example, to prepare gravy for fish or meat, pour in a few drops of lemon, which will give the taste an original sourness. And a spoonful of dry white wine makes the sauce a little tart.

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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 for 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.