Mushroom sauce

Mushroom-based sauce can be served with any side dish and dishes of all types of meat. This is a fairly independent and satisfying product that will perfectly complement pasta, mashed potatoes or boiled rice and buckwheat. You can use any type of mushroom for the sauce and the result will be a flavorful and vibrant dish.

Homemade mushroom sauce from champignons

The secret of a successful mushroom sauce lies in high-quality butter, so for cooking, it is better to take high-quality butter with high fat content and a rich, creamy taste.

1. 
   Mushroom sauce is easy to prepare at home. Heat the oil in a deep frying pan.
2. 
   The onion is cut into small cubes, transferred to a frying pan and cooked until the pieces become transparent. You need to salt and pepper the onion immediately.
3. 
   Mushrooms are cut into slices. If you want the champignons to not stand out in the sauce, you should cut them into small cubes.
4. 
   Add the mushrooms to the onions and let them brown, stirring the contents of the pan. At this stage, add a little more salt and pepper, as well as nutmeg and chopped garlic.
5. 
   Mushrooms with onions are poured with cream and simmered for 15-20 minutes so that the sauce evaporates a little and becomes thicker.
6. 
   Add grated cheese, stir quickly so that it has time to be evenly distributed in the sauce before it melts, then pour in a spoonful of lemon juice and remove the pan from the stove. The sauce is ready.

How to make a delicious creamy mushroom sauce?

For the sauce, you can use cream that is not too heavy, but then you need to evaporate the liquid a little longer so that the sauce acquires the desired consistency. This sauce will ideally complement pasta, as well as boiled or fried dumplings.

Cooking time: 20 min.

Cooking time: 5 min.

Servings – 4.

Ingredients:

• Cream (10%) – 300 ml.
• Champignons – 150 gr.
• Onions – 1 pc.
• Butter – 50 gr.
• Vegetable oil – 3 tbsp.
• Wheat flour – 1 tbsp.
• Salt – 0.25 tsp.
• Ground black pepper – 1 pinch.

Cooking process:

1. Washed and dried mushrooms are cut into cubes as small as possible.

2. In a frying pan in heated vegetable oil, fry the champignon pieces for 3-4 minutes.

3. By analogy with mushrooms, chop the onion and add it to the pan. The onion should be browned.

4. Melt butter in a saucepan, then add flour and stir vigorously with a spatula.Stirring continuously, pour in the cream and cook the sauce until it becomes smooth and thick, which may take up to 4 minutes.

5. Pour the sauce over the mushrooms, adjust to taste with salt and pepper and cook for about another minute. Bon appetit!

Step-by-step recipe for making mushroom sauce with sour cream

Mushroom sauce based on sour cream is a universal dish, easy to prepare and complements various side dishes well, including pasta, buckwheat porridge or potatoes in all sorts of dishes made from it. An important secret: the fattier the sour cream, the tastier the sauce will be.

Cooking time: 30 min.

Cooking time: 5 min.

Servings – 4.

Ingredients:

• Champignons – 200 gr.
• Onions – 1 pc.
• Sour cream – 150 gr.
• Greens - to taste.
• Salt - to taste.
• Vegetable oil - for frying.

Cooking process:

1. Chop the mushrooms as finely as possible, and chop the onion in the same way.

2. Prepared ingredients are cooked with the addition of oil under the lid for 15 minutes.

3. Then add sour cream and salt the sauce, continuing to simmer for about 7 minutes.

4. The greens are chopped and the sauce is allowed to cool slightly.

5. Combine everything together into a homogeneous mass using a blender. The sauce can be served either cold or hot.

Aromatic sauce made from dried mushrooms

Wild mushrooms have a special aroma and taste, so dishes with them are brighter and richer. This sauce goes well with dumplings, pasta or porridge. Fried onions will further enrich the taste of the sauce.

Cooking time: 4 hours.

Cooking time: 10 min.

Servings – 4.

Ingredients:

• Dried mushrooms – 50 gr.
• Wheat flour – 1 tbsp.
• Onions – 1 pc.
• Butter – 2 tbsp.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

1.The mushrooms are washed in warm water, then soaked in cool water for several hours, and then boiled in the same liquid in which they were soaked. The resulting broth is not drained, and the mushrooms are cut very finely.

2. In a saucepan, fry the flour with one tablespoon of butter until light brown, and then pour in 2 cups of the broth in which the mushrooms were cooked. The broth should first be strained and then added to the fried flour.

3. Cook the sauce on low heat for 15-20 minutes.

4. Fry chopped onions with oil, add mushrooms and cook everything together for a few minutes.

5. Transfer the fried mushrooms to the sauce, add some salt, add pepper and let simmer for a few minutes.

How to make sauce from fresh wild mushrooms?

Turmeric is an important ingredient in this sauce: it gives a pleasant color to the sauce and is also very healthy. The sauce goes well with pasta or pearl barley porridge.

Cooking time: 1 hour 5 minutes.

Cooking time: 10 min.

Servings – 4.

Ingredients:

• Forest mushrooms – 300 gr.
• Onions – 2 pcs.
• Cream – 200 gr.
• Sour cream – 2 tbsp.
• Salt - to taste.
• Ground black pepper - to taste.
• Turmeric - to taste.
• Butter – 20 gr.
• Vegetable oil - for frying.
• Parsley - to taste.

Cooking process:

1. Peeled and chopped mushrooms are washed and boiled in slightly salted water for half an hour, after which the liquid is drained.

2. Fry boiled mushroom pieces in a mixture of butter and vegetable oil for 10 minutes.

3. Chop the onion as finely as possible and add to the mushrooms. Cook until the onion pieces are browned.

4. Pour in the cream and add sour cream, mix, add seasoning, salt and chopped parsley.

5. Cook the sauce until it thickens.This will take about 5 minutes.

Delicious homemade porcini mushroom sauce

King mushroom based sauce is a dish for a special occasion. This sauce will even decorate a holiday table, so you can safely offer it to guests at a friendly party or celebration.

Cooking time: 35 min.

Cooking time: 10 min.

Servings – 2.

• Porcini mushrooms – 100 gr.
• Onions – 0.5 pcs.
• Butter – 100 gr.
• Ground black pepper – 0.5 tsp.
• Salt – 1 tsp.
• Cream – 250 ml
• Cumin seeds – 0.5 tsp.
• Fresh dill - 0.5 bunch.

Cooking process:

1. Boletus mushrooms are washed under running water, mushroom stems are peeled, everything is cut into small cubes.

2. The onion is crushed in the same way.

3. Fry the onion in heated butter and then add the mushrooms. Keep everything together in a frying pan for 8 minutes at medium heat on the stove and stirring.

4. Add cream, pepper, cumin and salt to the mushrooms and onions and simmer for 5 minutes without a lid, and then continue cooking for another 8 minutes under the lid over very low heat. You must remember to stir the sauce periodically.

5. At the end, before serving, add chopped herbs to the frying pan, transfer the product to a sauce boat and serve.

Mushroom sauce for spaghetti and pasta

The sauce based on mushrooms, cream and cheese is perfect for various types of pasta - spaghetti, cones, pasta or shells. The result is a complete, hearty dish for lunch or dinner, elegant and simple, which even a not very experienced cook can prepare.

Cooking time: 40 min.

Cooking time: 10 min.

Servings – 2.

Ingredients:

• Spaghetti – 130 gr.
• Champignons – 250 gr.
• Cream – 200 ml.
• Processed cheese – 90 gr.
• White onion – 1 pc.
• Garlic – 2 teeth.
• Salt - to taste.
• Ground black pepper - to taste.
• Vegetable oil - for frying.

Cooking process:

1. Boil spaghetti in lightly salted boiling water and cook according to instructions. Before draining the liquid after cooking, pour out 200 g. liquid into another bowl to dilute the sauce.

2. Mushrooms are cut into slices, and onions - as you like, but not too large.

3. In a dry frying pan, start frying the mushrooms, lightly salting them, and they cook in their own juice, and when the liquid has evaporated, add oil and brown the slices of champignons with onions. Season the mushrooms with salt and pepper and crushed garlic.

4. Pour cream into the frying pan and boil over low heat for 3-5 minutes. Next, add grated cheese, mix and check the degree of salinity. If required, add salt and ground pepper.

5. Add spaghetti to the sauce, add a little liquid set aside after cooking the pasta, stir and let simmer for a few minutes. Bon appetit!

A simple and delicious recipe for mushroom sauce with cheese

Processed cheese gives the mushroom sauce a creamy note, but with it the dish turns out to be less expensive than with cream, but no less tasty. This budget option for cheese and mushroom sauce complements pasta dishes, meat or fish delicacies well.

Cooking time: 40 min.

Cooking time: 10 min.

Servings – 2.

Ingredients:

• Champignons – 200 gr.
• Onions – 2 pcs.
• Vegetable oil - for frying.
• Processed cheese – 150 gr.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

1. Champignons are cut into small cubes.

2. The onion is crushed in the same way.

3. Place the processed cheese in the freezer for 20 minutes and then grate it.

4.Fry the mushrooms in a deep frying pan with oil until they turn golden.

5. In another heat-resistant bowl, sauté the onion: the pieces should become soft and transparent. Then the onions are added to the mushrooms, the heat is reduced and they continue to cook under the lid.

6. Pour cheese into a hot frying pan with mushrooms, stir quickly and pour in a little boiling water so that the cheese melts and the consistency of the sauce becomes more tender and uniform. If necessary, add salt to the sauce, season with pepper and serve in a gravy boat.

Step-by-step recipe for making mushroom sauce with milk

In this sauce, spices are a very important component: they emphasize the mushroom flavor. It is better if freshly grated nutmeg with a more intense aroma and taste is used to prepare this sauce.

Cooking time: 35 min.

Cooking time: 10 min.

Servings – 2.

Ingredients:

• Onions – 1 pc.
• Milk – 500 ml.
• Bay leaf – 1 pc.
• Wheat flour – 25 gr.
• Nutmeg - to taste.
• Allspice – 10 pcs.
• Cloves – 1 pc.
• Ground white pepper - to taste.
• Parsley - to taste.
• Salt - to taste.
• Butter – 25 gr.
• Champignons – 200 gr.
• Vegetable oil - for frying.

Cooking process:

1. Chop the onion so that it gives as much flavor and aroma as possible to the sauce.

2. Milk is heated with bay leaf, salt, cloves and allspice. It is important not to bring it to a boil, but to let it soak in the aroma of spices.

3. Add nutmeg, ground white pepper and chopped parsley to the heated milk.

4. Pour the chopped onion into the aromatic milk mixture and continue heating without a lid. As soon as the mixture begins to boil, remove it from the heat and let it brew under the lid.

5. Finely chopped mushrooms are fried with vegetable oil.

6.In a saucepan, mix the butter, which should melt a little, with the flour and stir vigorously so that the flour changes color slightly.

7. Without ceasing to stir, pour hot aromatic milk into the flour. It's better to do this a little at a time so that the sauce has time to mix. Cook for a few more minutes, then add the mushrooms, simmer for a few minutes and remove the sauce from the heat.

How to make chanterelle mushroom sauce at home?

An original mushroom sauce with chanterelles, which goes well with potato dishes or pasta. Chanterelles have a distinct flavor and look beautiful in the sauce. It’s ideal if you managed to prepare a dish based on small mushrooms - it’s aesthetically pleasing and appetizing.

Cooking time: 30 min.

Cooking time: 10 min.

Servings – 4.

Ingredients:

• Chanterelles – 500 gr.
• Butter – 20 gr.
• Vegetable oil - for frying.
• Wheat flour – 1 tbsp.
• Cream – 400 ml.
• Salt - to taste.

Cooking process:

1. Cut the onion into very small cubes.

2. Chanterelles are sorted, washed and dried. Large mushrooms are cut into several parts, and small ones are left whole.

3. In a mixture of two types of oils, brown the onion, then add the mushrooms and cook until the liquid has evaporated.

4. Reduce the heating level of the pan where the sauce is prepared, sprinkle the chanterelles and onions with flour, add pepper and salt, pour in cream.

5. The sauce is simmered until it begins to thicken, and then served hot as an addition to side dishes or main courses.