Champignon Sauce (7 Recipe Options); mushroom champignon sauce

After all, this delicious dish can be prepared in less than half an hour. Usually mushroom gravy is served along with some kind of side dish. The most successful options are boiled or fried potatoes, pasta, rice or stew. In this article we will look at the best recipes for champignon sauce, as well as several options for preparing a side dish for mushroom gravy. In the first case, you get a ready-made sauce that you can use at your discretion. And in the second case, you get a ready-made, complete dish that can be served for lunch or dinner. Let's find out how to make champignon sauce with your own hands quickly and tasty.

How to make mushroom sauce from champignons

Let's start not with the classic cooking option, but with the most popular recipe. The main feature of this mushroom sauce is that it can be served either hot or cold. Due to the large number of high-calorie ingredients in the composition, this dish cannot be called dietary. Thus, the calorie content of mushroom champignon sauce is 135 kcal per 100 grams. This cooking method requires a small amount of time: if you do not work with the ingredients for a long time, you can prepare it in less than half an hour. The result is a tasty, tender, appetizing dish that will be enough for 8 medium servings (provided that you do not change the amount of ingredients. Now let’s look at the step-by-step recipe for mushroom champignon sauce.

Ingredients

champignons – 360 g;
onions – 1 piece;
carrot – 1 piece;
wheat flour - 2 large spoons;
water – 450 ml;
sour cream – 3 large spoons;
vegetable oil – 1-2 tablespoons (used to lubricate the pan);
salt - to taste;
ground black pepper - at your discretion.

Description of preparation

Prepare the champignons: wash them in a bowl of water, remove the films and sort them (more details on preparing champignons can be found in this article).
Cut the champignons into small pieces (not necessarily cubes, these can be slices or even random pieces), put the mushrooms aside for now.
Peel the carrots (if this vegetable is small, it is better to take 2-3 pieces), grate on a coarse or medium grater (it is not recommended to chop with a knife, as finely chopping will be extremely difficult and problematic).
Peel the onion and cut into small cubes (if you like to feel the onion pieces in the dish, you can cut a little larger).
Grease the bottom of the frying pan with vegetable oil, put it on the fire and wait until the container heats up (to make this happen faster, you can turn on the maximum power of the stove).
As soon as the pan is hot, reduce the heat to medium and add chopped carrots and onions inside the container.
Fry the carrots and onion inside the pan until the onion turns golden (usually about 10 minutes), stirring occasionally.
As soon as the onion begins to acquire a golden hue, add chopped champignons to the vegetables and mix the ingredients thoroughly.
Salt and pepper the mushrooms, onions and carrots, mix the ingredients thoroughly again (you can add any spices and seasonings to taste).
Fry the mushrooms and vegetables for a few more minutes (about 5-6 minutes), during which time you need to prepare another component of the dish.
In a separate container, mix water, flour, salt and spices at your discretion, mix the ingredients thoroughly (it is not advisable to have flour lumps).
Add flour diluted in water to the frying pan with the remaining ingredients, mix thoroughly (carefully, liquid may spill over the edges).
Reduce heat to low, cover the pan with a lid and simmer the future mushroom sauce for 5 minutes.
After these 5 minutes, add sour cream to the composition (if this ingredient has a high fat content, it is recommended to take 2, not 3, spoons), mix thoroughly again.
Cover the pan with a lid and continue to simmer the champignon sauce for another 5 minutes, during which time you should not open the lid.
After the specified time, turn off the stove, stir the ingredients one last time and remove the pan from the hot burner.
The mushroom sauce from champignons is ready, it can be served to the table along with any side dish.
Bon appetit!

Nutritional and energy value:

Ready meals
kcal 635.9 kcal	proteins 9.8 g	fat 50.6 g	carbohydrates 36.9 g
Portions
kcal 159 kcal	proteins 2.5 g	fat 12.7 g	carbohydrates 9.2 g
100 g dish
kcal 227.1 kcal	proteins 3.5 g	fat 18.1 g	carbohydrates 13.2 g

How to prepare “mushroom sauce from champignons”

The article above has already discussed how to prepare mushroom sauce from champignons. In this recipe, let's cook chicken drumsticks with mushroom sauce. Let's slightly change the champignon sauce itself: add wine and a few more interesting ingredients. The result is tasty, tender and appetizing meat with a very unusual taste. Unfortunately, there is no need to talk about low calorie content, since it contains a large number of high-calorie ingredients. The energy value of chicken baked with mushroom sauce in the oven is 187 kcal per 100 grams. And the cooking time is about 1 hour. In this case, the dish will bake in the oven for 30-40 minutes, which means you will be free all this time. Let's find out how to quickly bake chicken with champignon sauce in the oven.

Ingredients

chicken drumsticks – 6 pcs;
champignons – 360 g;
onions – 1 piece;
dry white wine – 100 ml;
sour cream – 3 large spoons;
vegetable oil – 1-2 tablespoons (used to lubricate the pan);
salt - to taste;
ground black pepper - at your discretion.

Description of preparation

Remove the chicken drumsticks from the freezer and give them time to thaw under natural conditions (that is, under the influence of room temperature; using a microwave is not recommended).
Place the frying pan on the fire, grease the bottom with vegetable or sunflower oil, and wait until the container heats up.
Lightly fry the chicken drumsticks on all sides for 2-3 minutes (no need to cook the meat, just lightly fry it to seal the juices inside - it will be tastier).
Remove the frying pan from the heat, turn off the stove, and put the chicken drumsticks aside for now; we won’t need them for the next half hour.
Prepare the champignons: wash them in a bowl of water, remove the films and sort them (more details on preparing champignons can be found in this article).
Cut the champignons into small pieces (not necessarily cubes, these can be slices or even random pieces), put the mushrooms aside for now.
Peel the onion and cut into small cubes (if you like to feel the onion pieces in the dish, you can cut a little larger).
Grease the bottom of the frying pan with vegetable oil, put it on the fire and wait until the container heats up (to make this happen faster, you can turn on the maximum power of the stove).
As soon as the pan is hot, reduce the heat to medium and add chopped onions inside the container.
Fry the onion inside the pan until the onion turns golden (usually about 10 minutes), stirring occasionally.
As soon as the onion begins to acquire a golden hue, add chopped champignons to the vegetables and mix the ingredients thoroughly.
Salt and pepper the mushrooms and onions, mix the ingredients thoroughly again (you can add any spices and seasonings to taste).
Fry the mushrooms and vegetables for a few more minutes (about 5-6 minutes), during which time you need to prepare another component of the dish.
Pour the wine into the almost finished mushroom sauce, mix thoroughly with the ingredients (the wine should be warm, if it is cold, the oil may start to shoot).
Reduce heat to low, cover the pan with a lid and simmer the future mushroom sauce for 5 minutes.
Turn on the oven in advance so that the appliance has time to heat up to 180 degrees Celsius (you should not set a high temperature, since the mushroom sauce should be cooked at 180 degrees Celsius).
After 5 minutes, add sour cream to the mushroom sauce (if this ingredient has a high fat content, it is recommended to take 2, not 3, spoons), mix thoroughly again.
Cover the pan with a lid and continue to simmer the champignon sauce for another 5 minutes, during which time you should not open the lid.
After the specified time, turn off the stove, stir the ingredients one last time and remove the pan from the hot burner.
Place the fried chicken drumsticks on a container for cooking in the oven, pour the prepared mushroom sauce on top (distribute the champignon sauce evenly).
Place in an already preheated oven at 180 degrees Celsius and cook the chicken with mushroom sauce for 35 minutes.
Check the readiness of the chicken drumsticks; if necessary, you can increase the cooking time in the oven by another 5-10 minutes.
Mushroom sauce from champignons with chicken is ready, it can be served along with some side dish (you can decorate it with herbs, for example, dill, to taste).
Bon appetit!

Options for champignon sauce recipes

Be sure to prepare mushroom sauce from champignons according to one of the recipes above. So, it can be prepared without any additional sauce, with sour cream, cream or even milk. All these 4 recipes will be described in detail in the article below in as much detail as possible with step-by-step instructions.

The prepared sauce can be used as an independent dish, but I still recommend serving the mushroom gravy with some kind of side dish. To quickly find the required recipe, I recommend using the contents of the article, which is located at the very beginning. Be sure to read the recipe descriptions as they contain useful information such as calorie content and cooking time. Now let's find out how else you can prepare mushroom sauce from champignons at home.

Classic champignon sauce

This cooking option is different in that it uses a minimal set of ingredients. Therefore, it has a low calorie content: 104 kcal per 100 grams - and you will also spend much less time on cooking: about 20 minutes. But at the same time, the sauce according to the classic recipe turns out no less tasty and appetizing. By the way, at the end of cooking you will need a blender to grind the sauce. But if you don't have this device or you like large mushroom pieces, then you can skip this step. By the way, this sauce is most delicious with boiled rice or potatoes - you'll lick your fingers. Now let's find out how to make a classic mushroom sauce from champignons.

Ingredients:

champignons – 360 g;
onions – 2 pcs;
vegetable oil – 1-2 tablespoons (used to lubricate the pan);
butter – 50 g;
salt - to taste;
ground black pepper - at your discretion.

Description of preparation:

Prepare the champignons: wash them in a bowl of water, remove the films and sort them (more details on preparing champignons can be found in this article).
Cut the champignons into small pieces (not necessarily cubes, these can be slices or even random pieces), put the mushrooms aside for now.
Peel the onion and cut into small cubes (if you like to feel the onion pieces in the dish, you can cut a little larger).
Grease the bottom of the frying pan with vegetable oil, put it on the fire and wait until the container heats up (to make this happen faster, you can turn on the maximum power of the stove).
As soon as the pan is hot, reduce the heat to medium and add chopped onions inside the container.
Fry the onion inside the pan until the onion turns golden (usually about 10 minutes), stirring occasionally.
As soon as the onion begins to acquire a golden hue, add chopped champignons to the vegetables and mix the ingredients thoroughly.
Salt and pepper the mushrooms and onions, mix the ingredients thoroughly again (you can add any spices and seasonings to taste).
Fry the mushrooms and vegetables for a few more minutes (about 5-6 minutes).
Reduce heat to low, cover the pan with a lid and simmer the future mushroom sauce for 5 minutes.
Transfer the mushroom sauce to a blender and blend until pureed, then add butter, salt, pepper and other spices to taste, and blend the sauce again.
Transfer the mushroom sauce from the champignons back to the pan, at this point you can add 50-100 milliliters of white wine to taste.
Cover the pan with a lid and continue to simmer the champignon sauce for another 5 minutes, during which time you should not open the lid.
After the specified time, turn off the stove, stir the ingredients one last time and remove the pan from the hot burner.
The mushroom sauce from champignons is ready, it can be served to the table along with any side dish.
Bon appetit!

Champignons with sour cream

In the article above, mushroom sauce with sour cream was already discussed at the very beginning. Here I propose to consider an improved cooking option that can even be served on a festive table. The main role in this case is given to seasonings and spices, which are carefully selected specifically for this dish. Therefore, it is not recommended to change the amount of seasonings or add new ones, as this can spoil the taste. The calorie content of champignon sauce with sour cream is 148 kcal per 100 grams, cooking time is about 30 minutes. It’s worth noting right away that despite the large number of ingredients, preparing such a dish is not difficult - even novice cooks can do it. Now let's find out how to prepare champignon sauce with sour cream and spices for the holiday table.

Ingredients:

champignons – 360 g;
onions – 1 piece;
garlic – 1-2 cloves;
carrot – 1 piece;
cream – 50 ml;
wheat flour - 2 large spoons;
water – 450 ml;
nutmeg – ½ teaspoon;
sour cream – 3 large spoons;
vegetable oil – 1-2 tablespoons (used to lubricate the pan);
salt - to taste;
leek – 1 piece;
ground black pepper - at your discretion.

Description of preparation:

Prepare the champignons: wash them in a bowl of water, remove the films and sort them (more details on preparing champignons can be found in this article).
Cut the champignons into small pieces (not necessarily cubes, these can be slices or even random pieces), put the mushrooms aside for now.
Wash the leek, peel it, and then cut it into thin half rings (if you cut it thickly, this vegetable may not have time to fry).
Peel the carrots (if this vegetable is small, it is better to take 2-3 pieces), grate on a coarse or medium grater (it is not recommended to chop with a knife, as finely chopping will be extremely difficult and problematic).
Peel the onion and cut into small cubes (if you like to feel the onion pieces in the dish, you can cut a little larger).
Grease the bottom of the frying pan with vegetable oil, put it on the fire and wait until the container heats up (to make this happen faster, you can turn on the maximum power of the stove).
As soon as the pan is hot, reduce the heat to medium and add chopped carrots, leeks and onions inside the container.
Fry the carrots and onion inside the pan until the onion turns golden (usually about 10 minutes), stirring occasionally.
As soon as the onion begins to acquire a golden hue, add chopped champignons to the vegetables and mix the ingredients thoroughly.
Salt and pepper the mushrooms, onions and carrots, mix the ingredients thoroughly again (you can add any spices and seasonings to taste).
Fry the mushrooms and vegetables for a few more minutes (about 5-6 minutes), during which time you need to prepare another component of the dish.
In a separate container, mix water, flour and salt, mix the ingredients thoroughly (it is not advisable to have flour lumps).
Add flour diluted in water to the frying pan with the remaining ingredients, mix thoroughly (carefully, liquid may spill over the edges).
Reduce heat to low, cover the pan with a lid and simmer the future mushroom sauce for 5 minutes.
In a separate container, mix sour cream, cream, nutmeg, salt, ground pepper and pre-chopped garlic (you don’t have to cut it with a knife, but crush it using a press).
After these 5 minutes, add the sour cream sauce and mix thoroughly again.
Cover the pan with a lid and continue to simmer the champignon sauce for another 10 minutes, during which time you should not open the lid.
After the specified time, turn off the stove, stir the ingredients one last time and remove the pan from the hot burner.
The mushroom sauce from champignons is ready, it can be served to the table along with any side dish.
Bon appetit!

Mushroom sauce with milk

At first glance, it seems that mushroom sauce with milk is not so tasty and appetizing. But in fact, the gravy turns out to be tender with unusual, but pleasant, taste qualities. At the same time, it is easy to prepare such a dish; it is easier to prepare only the classic recipe. The calorie content of mushroom gravy with milk is 112 kcal per 100 grams, and the cooking time is about half an hour. By the way, as in the classic recipe, you can grind the sauce in a blender to get a homogeneous mushroom puree (this option is suitable for those who do not like large pieces of vegetables and mushrooms in the sauce). Now let's find out how to make mushroom sauce with milk with your own hands.

Ingredients:

champignons – 360 g;
onions – 1 piece;
sugar – 2-3 teaspoons;
carrot – 1 piece;
butter – 50 g;
wheat flour - 2 large spoons;
starch - 1 large spoon;
water – 300 ml (3 cups);
milk – 250 ml (1 glass);
vegetable oil – 1-2 tablespoons (used to lubricate the pan);
salt - to taste;
ground black pepper - at your discretion.

Description of preparation:

Prepare the champignons: wash them in a bowl of water, remove the films and sort them (more details on preparing champignons can be found in this article).
Cut the champignons into small pieces (not necessarily cubes, these can be slices or even random pieces), put the mushrooms aside for now.
Peel the carrots (if this vegetable is small, it is better to take 2-3 pieces), grate on a coarse or medium grater (it is not recommended to chop with a knife, as finely chopping will be extremely difficult and problematic).
Peel the onion and cut into small cubes (if you like to feel the onion pieces in the dish, you can cut a little larger).
Grease the bottom of the frying pan with vegetable oil, put it on the fire and wait until the container heats up (to make this happen faster, you can turn on the maximum power of the stove).
As soon as the pan is hot, reduce the heat to medium and add chopped carrots and onions inside the container.
Fry the carrots and onion inside the pan until the onion turns golden (usually about 10 minutes), stirring occasionally.
As soon as the onion begins to acquire a golden hue, add chopped champignons to the vegetables and mix the ingredients thoroughly.
Salt and pepper the mushrooms, onions and carrots, mix the ingredients thoroughly again (you can add any spices and seasonings to taste).
Fry the mushrooms and vegetables for a few more minutes (about 5-6 minutes), during which time you need to prepare another component of the dish.
In a separate container, mix water, flour, salt and spices at your discretion, mix the ingredients thoroughly (it is not advisable to have flour lumps).
Add flour diluted in water to the frying pan with the remaining ingredients, mix thoroughly (carefully, liquid may spill over the edges).
Reduce heat to low, cover the pan with a lid and simmer the future mushroom sauce for 5 minutes.
Transfer the mushroom sauce to a blender and blend until pureed, then add butter, salt, pepper and other spices to taste, and blend the sauce again.
Pour the homogeneous mushroom puree into a saucepan, put on fire and pour in half a glass of milk, mix thoroughly.
In the remaining milk (there should be half a glass left), dilute the starch and sugar, then pour the sauce with this sweet-starchy milk, be sure to mix thoroughly.
Bring the mushroom sauce with milk to a boil, taste for sugar and salt, if everything is satisfactory, then you can remove from the heat (if not, then add and cook for another 1 minute).
The mushroom sauce from champignons is ready, it can be served to the table along with any side dish.
Bon appetit!

Mushroom sauce with cream

This is the last recipe that will be discussed in this article. Unlike the recipe with sour cream, the sauce with cream turns out more tasty, tender and without the characteristic sourness, which many people do not like. At the same time, the composition uses a minimal amount of water, as a result of which the sauce is quite thick, which is a big advantage for many people. The calorie content of mushroom sauce with cream depends on the fat content of the cream sauce. If we take medium fat content (that is, 10-15%), then the calorie content will be approximately 136 kcal per 100 grams. In this case, you need to spend at least half an hour of personal time on preparation. The result is a delicious, tender and appetizing creamy dish that goes best with boiled rice. Now let's find out how to prepare mushroom sauce from champignons with cream in a frying pan.

Ingredients:

champignons – 360 g;
onions – 1 piece;
carrot – 1 piece;
wheat flour - 2 large spoons;
water – 100 ml;
Parmesan cheese – 50 g;
cream (preferably 10-15% fat) – 200 ml;
vegetable oil – 1-2 tablespoons (used to lubricate the pan);
salt - to taste;
ground black pepper - at your discretion.

Description of preparation:

Prepare the champignons: wash them in a bowl of water, remove the films and sort them (more details on preparing champignons can be found in this article).
Cut the champignons into small pieces (not necessarily cubes, these can be slices or even random pieces), put the mushrooms aside for now.
Peel the carrots (if this vegetable is small, it is better to take 2-3 pieces), grate on a coarse or medium grater (it is not recommended to chop with a knife, as finely chopping will be extremely difficult and problematic).
Peel the onion and cut into small cubes (if you like to feel the onion pieces in the dish, you can cut a little larger).
Grease the bottom of the frying pan with vegetable oil, put it on the fire and wait until the container heats up (to make this happen faster, you can turn on the maximum power of the stove).
As soon as the pan is hot, reduce the heat to medium and add chopped carrots and onions inside the container.
Fry the carrots and onion inside the pan until the onion turns golden (usually about 10 minutes), stirring occasionally.
As soon as the onion begins to acquire a golden hue, add chopped champignons to the vegetables and mix the ingredients thoroughly.
Salt and pepper the mushrooms, onions and carrots, mix the ingredients thoroughly again (you can add any spices and seasonings to taste).
Fry the mushrooms and vegetables for a few more minutes (about 5-6 minutes), during which time you need to prepare another component of the dish.
In a separate container, mix water, flour, ½ part of the cream, salt and spices at your discretion, mix the ingredients thoroughly (it is not advisable to have flour lumps).
Add flour diluted in water to the frying pan with the remaining ingredients, mix thoroughly (carefully, liquid may spill over the edges).
Reduce heat to low, cover the pan with a lid and simmer the future mushroom sauce for 5 minutes.
After these 5 minutes, add the remaining cream to the mixture and mix thoroughly again.
Cover the pan with a lid and continue to simmer the champignon sauce for another 5 minutes, during which time you should not open the lid.
After the specified time, turn off the stove, stir the ingredients one last time and remove the pan from the hot burner.
Grate the Parmesan on a coarse or medium grater and sprinkle it on top of the sauce (if you want the cheese to completely melt, you can put the pan back on the burner for 2 minutes)
The mushroom sauce from champignons is ready, it can be served to the table along with any side dish.
Bon appetit!

Chefs' tips

It is difficult to prepare a culinary masterpiece at home, like in a restaurant, but if you take the advice of experienced chefs, the taste of the dish can be significantly improved.

If you don’t have time to monitor the cooking process, you can make the gravy in a slow cooker. Simply put all the ingredients in a bowl and cook in simmer mode until soft.
Sour cream can be replaced with mayonnaise. Then the taste of the gravy will be more piquant.
If you don't have cream, you can replace it with milk. The gravy will be thinner, but will have a pronounced milky taste, which goes well with boletus.

To summarize

Now you know how to prepare champignon sauce with different fillings. Be sure to use these recipes if you want to diversify your side dish with an unusual, delicious sauce. It is worth noting that these are not all cooking options. So, after completing the program, you can add a little mayonnaise to the classic recipe for mushroom gravy (it cannot be fried in a frying pan, as it will change its taste for the worse under the influence of high temperature).

By the way, if you use frozen mushrooms, it is not necessary to defrost them first. You just need to boil them first for 5-10 minutes or fry them a little more (without vegetables) so that almost all the water evaporates. If you still have any questions, ask them in the comments below the article. And also share your opinion in the comments about recipes for mushroom sauce from champignons - it will be interesting to read. Bon appetit, see you soon!

With mayonnaise

Another option for sauce with mushrooms. An excellent solution if you don’t have cream on hand.

Required Products:

spoon of flour;
spices to your taste;
onion;
about 150 grams of champignons;
30 grams of mayonnaise.

Cooking process:

Chop the mushrooms and onions well, place them in a frying pan and fry until a beautiful golden brown color appears.
Then add mayonnaise and flour to them, season with the selected spices, mix and leave to cook over low heat for five minutes.