Porcini mushroom sauces with cream: recipes for their preparation

The tandem of porcini mushrooms with cream always turns out deliciously tasty and aromatic.
No one, even the most fastidious gourmets, will be able to resist such a dish. Recipes for preparing porcini mushrooms with cream are an excellent option for all occasions: hearty lunches, light dinners, festive feasts. A dish of mushrooms with cream will easily satisfy your hunger and diversify your family’s daily menu.

Porcini mushrooms fried with cream in a frying pan

Porcini mushrooms fried with cream in a frying pan are a traditional way to prepare the dish. Having the main product on hand, you can prepare an incredibly tasty and aromatic dish.

• 500 g mushrooms;
• 3 onions;
• 300 ml cream;
• 3 tbsp. l. butter;
• Salt - to taste.

The proposed recipe with a photo of preparing porcini mushrooms with cream will be of great benefit to those housewives who are just starting their culinary experience.

Peel the onions, wash and cut into thin half rings.

After pre-cleaning, wash the mushrooms, cut into cubes and fry in butter until golden brown.

Add onion half rings to the mushrooms and continue frying for another 10 minutes. over medium heat.

Pour in half the cream, add salt, stir and simmer for 10 minutes.

Pour in the second half of the cream, stir and simmer over low heat for another 10 minutes.

If desired, you can sprinkle the finished dish with chopped parsley or dill (to taste).

Soup "Multi-season"

A dish that can be prepared both in winter and summer. Inexpensive in cost, as dried mushrooms are used.

Ingredients:

• 90 grams of dried porcini mushrooms (you can choose a mixture)
• 0.5 l. Vegetable or chicken broth
• 3 potatoes
• Glass of heavy heavy cream
• Onion

Preparation:

Add dried mushrooms to the heated broth. Leave to soak for about an hour. Chop the potatoes into half-centimeter cubes. When the mushrooms are soaked and swollen, put the soup in the oven, first adding chopped potatoes. Next, the onion is cut into small pieces and fried until it becomes crusty. Turn off the burner, set it aside on the table and begin to stir in the cream, while simultaneously adding the fried onions. The dish can be considered ready when the consistency is similar to cream.

How to cook porcini mushrooms with cream in the oven

Cooking porcini mushrooms with cream in the oven does not take much time, the main thing is to cut the mushrooms and vegetables, fry a little, put in a mold and bake. All nutrients will retain their properties and have a positive effect on the human body.

A step-by-step recipe will explain how to properly cook porcini mushrooms with cream in the oven.

• 700 g mushrooms;
• 300 g cream;
• 3 onions;
• 5 potatoes;
• 2 eggs;
• Salt - to taste;
• 3 cloves of garlic;
• A pinch of rosemary and 1 tsp. Provençal herbs;
• Butter.

1. Diced onion and garlic are fried in butter.
2. Add peeled and sliced ​​mushrooms and fry until golden brown.
3. Whisk the cream with the eggs until smooth, add salt, Provençal herbs, and rosemary.
4. Place peeled and cut potatoes into slices on a greased baking sheet.
5. Next, mushrooms are laid out with onions and garlic, and whipped cream with eggs is poured on top.
6. The baking sheet is placed in a hot oven and baked for 30 minutes. at a temperature of 180-190°C.

Sour cream sauce

Sour cream is great for mushroom dishes, and the sauce made from dried mushrooms with sour cream turns out to be a feast for the eyes, tasty and aromatic. You will need:

• dried boletus or boletus - 90 grams;
• 200 grams of sour cream;
• onion – 2 heads;
• ready-made mixture of herbs, it is better to take “Provencal” - 2 grams;
• flour – 1.5 tablespoons;
• spread or butter – 50 grams;
• water 1 liter;
• a little dill;
• garlic pepper and salt to taste.

We begin to cook, following the described technology:

1. We process the mushrooms using proven technology, only cook them for about 1.5 hours. We reserve the resulting broth for further cooking.
2. We do not cut the onion, but chop it. Combine both prepared ingredients and fry for about five minutes. Let's check for readiness.
3. Take a saucepan, put butter in it, add flour, and saute it until it turns brownish.
4. Now we need broth, which we will add to the flour.
5. Stir everything, add fried onion and mushrooms and chopped dill.
6. Let it simmer for about seven minutes and add sour cream, pepper and salt. Another 2-3 minutes on the fire, and the mushroom sauce made from dried mushrooms with sour cream is ready.

Please note that the gravy does not keep for long, two days, and can no longer be used even if it has been in the refrigerator. That is why, calculate the amount of sauce for one lunch for your family.

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It’s great if you do mushroom hunting yourself. In the store, such a product is expensive. And the drying process is questionable. When everything is done with your own hands, you can be confident in both the quality of the raw materials and their safety.

Now about the correct serving of such gravy. Professionals recommend using it only when hot, when it emits a mind-blowing aroma. You can pour the sauce over the dish, or pour it into a saucepan or other container and place it on the table. Household members will decide for themselves how much gravy they need.

We can only wish you a bon appetit and remind you once again that you should not get carried away with eating mushroom dishes, especially at night.

There is a separate section in cooking for sauces. They are used as a liquid seasoning or as an addition to main dishes, especially in order to give them a unique taste and aroma. Sauces contain a fairly large amount of extractive substances, which stimulate appetite and also improve the digestibility of food by the body.

It is able to highlight the natural taste of meat and add a slight touch of piquancy to it. These types of liquid seasoning are prepared from both fresh and dried mushrooms. Moreover, from the latter, it turns out to be especially fragrant.

In addition, dried mushrooms, unlike fresh ones, are stored for quite a long period and do not cause any trouble. In order to delight your family with aromatic mushroom sauces all year round, all you need is to stock up on dried “noble” mushrooms (boletus, porcini, boletus) in the fall.

By the way, the most delicious and aromatic sauce is made from dried porcini mushrooms, which is why they are considered the most valuable.

How to make mushroom sauce from dried mushrooms:

1. To prepare sauce from dry 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. There is no need to add salt during the cooking process;
2. Already boiled mushrooms should be finely chopped, and the broth should be strained. Measure out the required 600 ml, and the rest can be frozen;
3. First fry the flour in a dry frying pan (stirring constantly), and then add butter. When the flour acquires a beautiful light brown hue, add concentrated mushroom broth and boil with constant stirring for 13-15 minutes;
4. Meanwhile, in a separate frying pan, you need to fry finely chopped onions and boiled mushrooms;
5. Add the fried mushrooms and onions to the boiling sauce, add a little salt and a pinch of ground white pepper. Boil for another 1-2 minutes and remove from heat;
6. Transfer the aromatic sauce into a special vessel and serve as an addition to potato dishes (mashed potatoes, potato pancakes, casserole).

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Porcini mushrooms with cream and cheese in pots

Porcini mushrooms cooked with cream and cheese in pots are the height of culinary delight. The dish turns out to have a rich creamy taste with an amazing aroma. To prepare, you will need several pots and the products suggested in the recipe.

• 1 kg of mushrooms;
• 400 g green beans;
• 500 ml cream;
• 100 g butter;
• 200 g hard cheese;
• 3 onions;
• Salt - to taste;
• 1 tbsp. l. Italian herbs.

1. Grease the pots with butter and add green beans.
2. Fry the sliced ​​mushrooms and onion half rings in a small amount of butter for about 15 minutes.
3. Add salt to taste, place on the beans and sprinkle with a thin layer of grated hard cheese.
4. Combine cream with Italian herbs and salt and mix well.
5. Pour the contents of the pots, place a small piece of butter on top and sprinkle well with grated cheese.
6. Cover with lids and place in a hot oven.
7. Bake at 190°C for 30 minutes.
8. Serve as soon as the cooking signal sounds. An excellent addition to mushrooms with cream would be a salad of fresh vegetables and herbs.

Ingredient preparation rules

Dried mushrooms are used to prepare soups, main courses, and sauces. They will be relevant almost everywhere if you follow simple rules, the most important of which is pre-soaking the mushrooms.

The duration of this process can be set by you yourself. Take cold water and add enough to completely cover the mushrooms as they will swell during the soaking process.

After soaking, it is necessary to cook the cooked mushrooms, with the exception of recipes with subsequent frying. Frying time depends on the size of the product and its type. Usually it ranges from 20-60 minutes. You need to be guided by the “behavior” of the product: if the mushroom sinks to the bottom, you can safely pull it out.

How long to cook dried mushrooms

Dried mushrooms are commonly used to make mushroom soup because dried wild mushrooms produce a rich, rich and flavorful broth. Frying time for dried mushrooms depends on their type (some cook faster, others take longer):

• How long should you soak dried mushrooms before cooking? Typically dried mushrooms are soaked for 2-3 hours in cold water (sometimes milk) or left overnight before cooking.
• How long to cook dried mushrooms for soup? Depending on the type of dried mushrooms, it will take 30 to 90 minutes until they are ready (when they sink to the bottom, this indicates they are ready).

Note: If for some reason you don't have time to soak the dried mushrooms before frying, you can immediately place them in the pan and cook for 10-15 minutes after boiling, then drain all the water and continue cooking them according to the recipe .

How to cook dried mushrooms

To prepare dried mushrooms for your favorite dishes, you must follow the following sequence:

• We measure the required amount of dry mushrooms, place them in a deep container and fill them with cold water so that the water covers them 2-3 cm above the edges. We infuse the mushrooms in water for 2-3 hours (you can leave them overnight).
• After soaking, transfer the mushrooms to a frying pan and add water (if the previous water is not cloudy, you can use it, so the broth will become richer).
• Boil water in a saucepan, then remove the foam that has formed on the surface of the water, reduce the heat so that the water does not boil, and cook the mushrooms for an average of 30 minutes until tender (the most popular forest mushrooms, such as porcini mushrooms, boletus, russula, honey mushrooms will be cooked During this time).
• Once the mushrooms are cooked, they can be used to make soup, hot dishes, pies, etc.

Note: if you buy dried mushrooms and are not sure of their properties and purity, it is better to wash them in a colander under cold running water before frying, to wash out dust and possibly debris, and also when boiling the soup, drain the first broth and boil the broth in new water.

Mushrooms in modern cooking

Nowadays, sauces with mushrooms are widely used in any European cuisine, especially if they are white - the best, “noble” and highest quality of all. They are used both fresh and dried - this does not change the taste of the finished sauce, and the recipe is supplemented with only one point - the need to soak the dried mushrooms. It is very good with champignons. The classic white sauce acquires a romantic, subtle aroma and taste. The preparation of bechamel itself does not become more difficult.

Mushroom bechamel

How to prepare bechamel sauce with mushrooms? You need to choose the right products for it. This is especially true for mushrooms - the quality and taste of the finished dish directly depends on them.

The classic recipe calls for the use of porcini mushrooms or champignons. For everyday use, you can use other, simpler mushrooms, even russula. Of course, such mushroom sauce cannot be compared with the real, classic one.

Any mushrooms must first be boiled, but some nuances should be taken into account:

• If dry mushrooms are used, before cooking they should be soaked in cold water for 2–4 hours, rinsed well and boiled. Then cut into small pieces.
• If using fresh ones, simply boil and cut into small pieces.
• There is no need to boil the champignons when cooking.

Prepare the base for the mushroom sauce:

• To obtain a uniform consistency, the mushrooms are whipped in a blender
• if small pieces are desired, boiled mushrooms are passed through a meat grinder.

Cooking bechamel

You will need the following set of products:

• milk – 1 liter;
• butter – 100 grams + 1 tablespoon;
• wheat flour – 100 grams;
• garlic – 1 clove;
• onion – 1 piece;
• carrots – 50 grams;
• dried porcini mushrooms – a handful, or 300–350 grams of fresh ones;
• salt, ground pepper - to taste;
• nutmeg - to taste.

Calorie content is about 120 kcal per 100 grams. This is a medium calorie dish.

It is contraindicated to give it to children under 3–4 years of age: it is too heavy for their stomachs, and mushrooms are poorly digestible at this age.

Adviсe

• It is better to take high-fat milk for white sauce; you can even add cream to it.
• the oil should not be lower than 78% fat content. If it is less than 70, it is most likely a spread. There is a lot of moisture in it, it will just spoil the taste of the sauce.
• You can add a little potato starch to the flour, about a teaspoon per 100 grams of flour - this will make the sauce more tender.

Preparation

1. In a thick-bottomed saucepan, melt the butter over low heat. It should be warm. Under no circumstances should it be brought to a boil.
2. Add all the flour at once. The butter must be continuously stirred so that the flour dissolves evenly, otherwise lumps will form. It can be difficult to break them. Flour - the basis of bechamel - should be slightly golden in color. Add crushed garlic and other spices. The sauce will have the consistency of sour cream. If you need it more liquid, just add less flour.
3. In a separate frying pan, lightly fry the onion. Grate the carrots on a fine grater and add to the onions. Add the prepared mushroom mixture and simmer for 15 minutes.
4. Add milk heated to 40–45 degrees to the bechamel. This way, no lumps form in the sauce itself. It must be stirred continuously so that it does not burn. Milk should also be added in small portions - literally a few tablespoons. This will reduce the likelihood of lumps appearing.
5. Add the prepared mushrooms to the sauce and simmer for another 3-5 minutes.

That's it, the mushroom white sauce is ready.

During the cooking process, do not get carried away with spices. They should only slightly shade, emphasize the taste and aroma of mushrooms, and not overwhelm it. The recipe even allows for their complete absence.

Advice

Bechamel sauce requires two methods of preparation - quick and long. The composition, appearance and consistency when prepared using both methods are identical, the recipe is the same, the difference lies in the final taste.

With the fast method, it cooks for about 10–12 minutes at a high temperature of brewing flour, but at the same time it acquires the taste of jelly or paste. The method seems cheaper.

If cooked for a long time, it will cook for more than 40–45 minutes. In this case, the aftertaste disappears, bechamel reveals all its qualities, becomes truly tasty and aromatic.

Mushroom bechamel sauce can be stored in the refrigerator for 2-3 days. Just put it in a jar and pour melted butter on top. It will harden in the refrigerator and will not allow bacteria to develop on the surface.

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Advice from experienced chefs

When making sauce, flour rather than starch is usually used as a thickener. Cooks use the latter for fattier and thicker dressings, since when heated and mixed with liquid (for example, broth), it turns into a sticky gel, making the composition denser in consistency. Here are four more secrets that experienced housewives use when making dressing.

1. "Correct" dishes. It is better to make the sauce in a saucepan or deep saucepan with thick walls and a non-stick coating. Stir the dressing with a wooden spatula.
2. Pre-boiling. Boil fresh or frozen mushrooms for five minutes in salted water, even if the recipe does not mention this. This will give the dressing a milder taste.
3. Fat percentage. If the sauce is prepared on a milk basis, take the product with a minimum percentage of fat content (except for cream) so that it does not curdle during heat treatment.
4. Spices. Do not use spices with a pronounced aroma: they will kill the smell of mushrooms.