Mushroom sauce from honey mushrooms: with cream, sour cream, recipe

For every avid mushroom picker, finding honey fungus in the forest is great luck and joy for the whole day. Forest honey mushrooms grow in whole families, and if you come across them in the forest, you know that you will collect a whole basket. At least there will definitely be enough for a delicious aromatic sauce! And what could be better than homemade thick gravy made from fresh mushrooms? It will decorate spaghetti, potatoes, holiday chicken, and just buckwheat or pearl barley. And just with the Borodinsky crust – a real delicacy!

Homemade mushroom sauce from honey mushrooms tastes like something from a restaurant, it is so tender, velvety and tasty. But the most amazing thing is its ease of preparation. Try it yourself and see that absolutely anyone can cook delicious food, without time or financial expenses, at any time of the year. Head to the kitchen, roll up your sleeves and get going!

Mushroom sauce from honey mushrooms

To prepare a delicious honey mushroom sauce, you can use both fresh and dried mushrooms. Unless salted and pickled mushrooms are suitable, it’s better not to make sauce with them, it won’t be the same at all. Although, it’s also worth a try as an experiment, why not!

To enhance the amazing mushroom flavor and aroma, chop the mushrooms smaller. You can even twist the finished gravy in a blender, then its consistency will be perfectly airy and tender. This is worth doing if you are going to serve the sauce cooled - for appetizers, as a dip. And if you baste hot dishes, leave the honey mushrooms whole, especially if they are small. This way the gravy will look especially appetizing, and each mushroom will reveal its wonderful taste on the tongue.

If you take dried honey mushrooms, then soak them first for several hours - at least three to four, ideally overnight. They will swell and become soft, drain the water and rinse the mushrooms with running water. After this, pour clean water into a saucepan, add a little salt, throw in a bay leaf (it will enhance the mushroom smell), and boil for 15-20 minutes, no more. Now you can make the sauce!

If the honey mushrooms are raw and fresh, you must first rinse them thoroughly, cut off the tip of the stem and the “cuff”, and generally remove all unnecessary parts. Then boil in the same salted water with salt and bay leaves for 15-20 minutes, and drain the water.

Unlike sauces made from porcini mushrooms or, say, chanterelles, no broth is used for honey mushrooms - it is not needed in the recipe. But it all depends on your imagination and desire, so if you want, you can put it into action.

Culinary recommendations

For beginners and experienced cooks, general recommendations for preparing champignon gravy will be useful. For example, the sauce will be more aromatic if you add dried porcini mushrooms to it, and use honey mushrooms to add sweetness.

Recipes for fried honey mushrooms

Cream softens the mushroom aroma and taste, fried onions add flavor, and greens add tenderness. It is ideal to use ground paprika or red pepper as a seasoning, but the main thing is not to overdo the amount of spices - they may not complement the dish, but completely overwhelm the characteristic mushroom aroma.

It is not necessary to strictly follow the recipe; each composition can be supplemented with your favorite vegetables, seasonings and other ingredients to taste. Every time the ordinary sauce becomes special with new unusual notes. For some it is easier to buy ready-made, but it will clearly lose out to the unique aroma of homemade gravy.

Recipes for mushroom sauce from honey mushrooms

Honey mushrooms as the main ingredient for sauces
There is no one “standard” recipe for preparing mushroom sauce, including honey mushrooms. Heavy cream and fresh sour cream go very well with mushrooms, so the most popular recipes are made using these products. But also, instead of a milk base, you can add tomato paste and vegetables. You can make the gravy spicy by adding more garlic, mustard, horseradish or chili pepper. It’s all about taste and color, as they say.

We will describe in detail for you the two most popular recipes for honey mushroom sauces. But in fact, there are many more recipes, and we advise you not to stop at these two, sour cream and cream. These are the basic recipes. Which are worth taking as a basis and giving free rein to your culinary imagination. For example, you feel that you are missing some herbs or your favorite coriander - go ahead, do not pay attention to the fact that these components are not indicated in the recipe. Create! Replace components, add interesting combinations, because cooking is an extremely creative process, which means it does not tolerate strict boundaries. So cook to your heart's content!

Mushroom sauce from honey mushrooms with cream

Creamy sauce with honey mushrooms
First, be sure to prepare a delicious mushroom sauce with honey mushrooms and cream. It will definitely become your favorite for many reasons! Firstly, such a creamy sauce does not require complex and expensive ingredients - just honey mushrooms themselves, a little cream and butter. Well, and a little magic, of course! Secondly, its taste is indescribable, even the most spoiled gourmet will appreciate it and ask for more. And thirdly, everyone in the house will run to the kitchen to smell this aroma, because it’s impossible to resist!

The calorie content of this thick creamy gravy is 130 kcal.

You will need the following ingredients:

Fresh honey mushrooms – 200 gr., or dried – 70 gr.;
Heavy cream – 200 ml;
Butter – 50 gr.;
Flour – 1 tbsp;
Mild mustard – 1 tsp;
Bay leaf – 1 pc.;
Spices, mixture of herbs to taste – 1 tsp;
Garlic – 2 cloves;
Fresh dill - a couple of sprigs.

Prepare creamy sauce with honey mushrooms according to the recipe:

First, prepare the mushrooms. If you have them fresh, then rinse, cut off all inedible parts, and boil in salted water with a bay leaf for 15-20 minutes. If the honey mushrooms are dried, they will have to be pre-soaked for several hours, and then washed and boiled in the same way in salted water with bay leaves.
Drain the water and chop the mushrooms finely.
Chop the garlic in advance with a knife, in a mortar or in a garlic press, as you prefer.
Chop the dill – don’t overdo it, you only need a little bit for color. Three branches are enough. Cut only the greens; discard the stems or store them for some other culinary purpose.
Place a deep frying pan with a thick bottom on the fire, or better yet, a regular saucepan. Put the butter there, which you first took out of the refrigerator in advance so that it is a little soft.
When the butter begins to melt and spread across the bottom of the pan, add a tablespoon of flour. Reduce the heat to less than medium so that the butter does not start to burn. Mix the butter with flour with a wooden spatula to obtain a golden paste of uniform consistency. Do this for two to three minutes.
Now add honey mushrooms, finely chopped, on top. Fry them lightly for five minutes, stirring frequently with a spatula.
Pour the cream into a small cup and place it in a bowl of hot water. This will allow the cream to warm up slightly.
Pour warm cream over the mushrooms in a saucepan, pour in a small stream, stirring the sauce constantly. It should be very even.
Reduce the heat to almost minimum, close the saucepan with a lid and let the sauce simmer for 5-7 minutes.
After this, add spices - this could be a mixture of “herbes de Provence” or something similar, at your discretion. Herbs should be aromatic, but not too strong, so as not to interrupt the aroma of honey mushrooms, but to highlight and complement it, adding piquancy.
Add chopped garlic and a little mustard.
Turn off the heat and let the sauce sit, covered, for five minutes to allow the spices and garlic to release their aromas.
Now the sauce should be cooled slightly and blended thoroughly in a blender. Ready!

By the way, if you don’t have a blender, it doesn’t matter. This gravy does not need to be beaten in at all; it can be served immediately after preparation, directly hot. You can whip it for a soft, velvety consistency, or leave it with chunks - that will also be good. Take your pick, it’s delicious in any version!

Mushroom sauce from honey mushrooms with sour cream: recipe

Sour cream sauce with honey mushrooms
If you liked the recipe for cream sauce, then you will definitely like the version with sour cream too. We will make this gravy thicker - using whole honey mushrooms, which we will not cut, and the sauce itself will not be crushed with a blender. The result is a hearty dressing that can be served with any side dish, making it a completely independent dish. Cheap, very beautiful, appetizing and incredibly tasty. Let's try!

The calorie content of sour cream gravy will be 127 kcal.

To prepare the sauce, take the following ingredients:

Fresh honey mushrooms – 200 gr. (can be dried, then you need about 80-100 grams);
Onion – 1 medium-sized head;
Sour cream 2.5% fat – 200 ml;
Warm, softened butter – 2 tbsp;
Garlic – 3 cloves;
Dried herbs and herbs, mixture – 2 tsp;
Salt, black pepper - a pinch to taste.

Prepare sour cream sauce with honey mushrooms step by step:

Let's prepare our honey mushrooms. If you have dried ones in stock, then feel free to take them - they are even more aromatic than fresh ones. Perhaps they are a little inferior in appearance, but it will still be great. Soak dried mushrooms overnight, then drain and rinse. Boil in salted water for 15 minutes - ready!
If your honey mushrooms are fresh, just from the forest, then wash them thoroughly and cut off all excess parts. Boil in water with salt for 15 minutes, drain. The mushrooms are ready!
The peeled onions should be finely chopped, as if for frying for soup.
Place the butter in a frying pan with high walls and a thick bottom. Immediately add the chopped onion to it and fry for a few minutes. It is important that the onions and oil do not burn, but do not just stew. Fry, stirring, until the onion becomes translucent golden and begins to emit a delicious aroma.
Now add the whole honey mushroom. Fry everything together, if necessary, add a little oil.
After five minutes, pour sour cream over everything. Take it out of the refrigerator in advance, a couple of hours before cooking, it should not be too cold.
Simmer the honey mushrooms in sour cream for 10 minutes over low heat, stirring occasionally.
At the end, add the garlic, pressed through a press, and spices. Be sure to taste for salt; if you want, add a little salt.

After a couple of minutes, remove the gravy from the heat and serve quickly! In this sour cream sauce from mushrooms you can serve spaghetti and any pasta, potatoes in any form, meat and chicken. You can pour it over dishes and bake in the oven, and sprinkle cheese on top. Tasty beyond belief!

Delicious spaghetti sauce in half an hour

mushrooms 300-500 g (champignons, oyster mushrooms or whatever you have at home);
hard cheese 100 gr;
a couple of medium onions;
a few cloves of garlic;
butter or sunflower oil 100 g;
Art. spoon of flour;
not very thick sour cream 150 g;
greens (dill, parsley);
salt, pepper, mushroom seasoning to taste.

Prepare mushroom sauce for spaghetti with sour cream:

We rinse the mushrooms well under the tap, thoroughly rinsing under the caps, as most of the dirt accumulates there.
Cut into strips, slices or cubes at your discretion and boil, lowering them into boiling water for five minutes. Then, using a colander, remove the mushrooms from the boiling water and let them dry thoroughly.
Peel and chop the onion as if for frying. If you like it bigger, it's up to you. Place the onion in a frying pan, oil and sauté over low heat until half cooked. Then add the boiled mushrooms to the onion and cook for about half an hour, stirring occasionally.
Mix sour cream and flour and pour into a frying pan, add salt and pepper. Simmer for another five minutes, then add herbs, garlic and shavings of hard cheese. Stir constantly until the cheese is completely dissolved. The mushroom aroma of the sauce combined with a hint of cheese will leave an unforgettable impression, and the sour cream base will add thickness and volume to the dish. Bon appetit!

Additionally, we recommend watching a video with a similar recipe. Enjoy watching:

Secrets of making delicious mushroom sauce

Honey mushroom sauce is a delicious addition to any side dish.
As you can see, to prepare a delicious honey mushroom sauce, nothing special is required. Time - no more than fifteen minutes, no hassle. But there are some tricks that are worth remembering to make the result of culinary experiments even better.

Firstly, if you are preparing a sauce with the addition of dried mushrooms, do not forget to soak and rinse them thoroughly. If you don’t cook it enough, the mushrooms will be tough, and this will not give the sauce the desired tenderness. After you have soaked the honey mushrooms, you should rinse them through a colander and add salt.
When you cook honey mushrooms, or any mushrooms in general, add a bay leaf. It will enhance the mushroom flavor, and the dish or sauce will turn out even better!
At the end, simmer the sauce over low heat, but close the lid so that the mass does not evaporate. Otherwise the consistency will not be the same.
Choose the fat content of sour cream or cream at your discretion. The fattier it is, the richer and more tender the sauce will be, but fat content adds calories, so it’s up to you to choose.
You can also make a Lenten sauce from honey mushrooms by replacing cream or sour cream with tomato paste and adding the broth that remains after cooking the mushrooms. A little flour and you're done! But butter can also be replaced with vegetable oil. A great way to prepare a lean and tasty dish!

Try, experiment, and every time it will turn out better!

Cooking process

A good and tasty dish for any side dish, which will appeal to lovers of vegetarian cuisine, as well as those observing fasting, and just all mushroom lovers.

It is prepared as follows.

Let's prepare the ingredients for the dish. Wash and salt the water from the mushrooms, peel and grate the carrots, cut the onions into half rings, take three tablespoons of flour, bay leaf, black and red pepper, parsley and salt.

Fry the carrots and onions in a frying pan with vegetable oil until golden brown.

Add the mushrooms and fry them a little too.

In a separate dry frying pan, fry the flour until creamy.

Pour the toasted flour into a deep bowl and add a glass of cold water. Mix so that there are no lumps.

Add red and black pepper, dried parsley and bay leaf to the mushrooms in the pan.

Then pour in water to completely cover all the ingredients of our gravy and bring to a boil. After this, reduce the heat a little and cook for 5-7 minutes.

At the end of cooking, pour water with diluted flour into our gravy, stirring constantly with a spoon. Salt to taste, bring to a boil and turn off the heat.

Add the finished gravy to a side dish of mashed potatoes, rice, buckwheat, etc. Bon appetit!

Sour cream sauce with champignons

The secret of the perfect sour cream sauce with champignons lies in well-stewed mushrooms and a uniform consistency.

Ingredients:

Fresh champignons – 100 g.
Onions – 1 pc.
Sour cream “Prostokvashino” 20% – 2 tbsp.
Vegetable oil - for frying
Salt, pepper - to taste

Cooking steps:

Clean the champignons and cut them into slices.
Chop the onion.
Fry the mushrooms together with the onions in a frying pan until golden brown.
Then cover them with a lid for three minutes.
Dilute the champignons with water and simmer them until the water evaporates.
Place the fried mushrooms in a blender and chop.
Add sour cream, spices and stir.

With sour cream

And if you take a product that is not too fatty, then the dish will turn out to be completely calorie-free.

Cooking process:

Unlike other recipes, this one requires you to simmer the vegetables so that the liquid released does not evaporate.
Chop the onions and mushrooms, place in a frying pan over low heat, cover with a lid and cook for about 15 minutes. If necessary, add a little water to the pan to prevent the contents from burning.
Add sour cream and continue cooking for another 7 minutes. Add the selected spices.
Remove from heat, wait for the mixture to cool, and puree it using a blender or food processor.

Recipe for porcini mushrooms with tomatoes and without flour

Sauce with tomatoes and sour cream is perfect for preparing porcini mushrooms. The highlight is the addition of fresh tomatoes and garlic; together with sour cream, the sauce with porcini mushrooms acquires a delicate taste and aroma. A very interesting, tasty and unusual recipe.

450-600 grams of porcini mushrooms;
350 g fresh tomatoes;
one large onion;
several (1-3) cloves of garlic;
sour cream, 4 tablespoons;
vegetable or butter for frying.

Quick, step-by-step preparation of the sauce:

Cut the peeled, washed boletus mushrooms into medium-sized slices.
We also clean the onion and garlic and chop it finely.
Pour oil into a frying pan and heat it well.
First, fry the garlic, then the onion separately.
Pour the mushrooms into the onion and simmer with the lid open to maximize the evaporation of moisture.
Tomatoes must be doused with boiling water, cooled under running water, peeled and crushed into a puree with a spoon.
Place tomato puree and sour cream in a frying pan, add salt and pepper, and simmer for 15 minutes at medium temperature.
At the end, add the fried garlic and herbs, the sauce is ready.

Recipe Description

Mushroom sauce is prepared from dried mushrooms from any main ingredient. However, the gravy tastes best if it is made from:

porcini mushroom;
oyster mushroom;
champignons;
chanterelles;
honey mushrooms;
saffron milk caps.

Traditionally, this recipe is made with the addition of tomatoes, cream, milk, butter, herbs and processed cheese. You can also add onions or garlic to the sauce with dried mushrooms, which will add excellent taste, aroma and tenderness to the dish.

Important: this recipe is rich in nutrients and microelements that the body needs for normal functioning. Although mushrooms are not the healthiest product, they contain:
zinc;
magnesium;
potassium;
iron.
It is worth noting that mushroom sauce made from dried mushrooms is much tastier, more aromatic and nutritious than one prepared from a fresh or salted product. This is due to the fact that dried champignons acquire a special taste and density, as a result of which the gravy becomes rich and pleasant to the taste.
potatoes or mashed potatoes;
pasta;
fried or boiled meat;
fried fish;
Greeks;
rice;
unsweetened cereals;
stewed vegetables.
In any case, mushroom sauce made from dried mushrooms will taste good and will perfectly decorate the side dish.
It is important to note that each recipe for this dish contains a certain set of ingredients, so before choosing a sauce you need to study it carefully. In this case, the mushroom dressing will be tender and nutritious, and will also appeal to lovers of homemade food.
Attention: dried mushroom sauce is a dietary dish that is served when following a diet or a healthy diet. The dressing will be especially useful if you add milk and herbs to it.
To make the dish tasty and healthy, following the preparation steps, you need to follow some tips, with the help of which the mushroom sauce will turn out with a bang.
Before cooking, dried mushrooms need to be poured with warm water to soak them. In this case, they will cook faster and turn out soft.
When cooking, it is recommended to use a minimum of spices, as they will spoil the taste of mushrooms and milk sauce.
You need to prepare the gravy in a frying pan with a thick bottom so that the main ingredient can simmer as best as possible. Or the dish is made in a cauldron.
Garlic added to the sauce will give it a good aroma and taste. But you shouldn’t take a lot of it so that the product doesn’t interrupt the main taste.
There is no need to make a rich gravy, so you should fry the ingredients in butter and not in vegetable oil or margarine. It is advisable to use natural and slightly sweet oil.
The most delicious dressing will come from porcini mushrooms, because they are aromatic, nutritious and satisfying.
If you follow the recipe correctly, it will turn out so tasty that you can’t even tell that the dish was prepared at home.

How to cook pasta with honey mushrooms

By adding various sauces and seasonings to pasta, you can easily create unique flavors as a result. The advantage of pasta is its low cost, high culinary qualities and speed of cooking. Honey mushrooms help make the dish unusual and especially piquant, enhancing its nutritional qualities.

Pasta from Italian producers is best suited for cooking. When choosing domestic pasta, you should give preference to a product made from durum wheat flour. Such pasta can be consumed even during a diet, as it does not make you fat. The best fat to use is olive oil.

Advice! If you need to add cheese to a recipe, then you should purchase only hard varieties. The best option is Parmesan.

Honey mushrooms are best used freshly picked. They must first be cleared of moss and debris. Rinse. Then the forest fruits are boiled in salted water. Cooking time for small specimens is 15 minutes, and for large ones – 25 minutes. The dish must be prepared in a thick-walled container. Since all products in such a container are heated evenly and do not burn.

Sour cream sauce with mushrooms

Ingredients:

Mushroom broth – 400 ml
Mushrooms – 200 grams
Sour cream 20% – 200 ml
Flour – 1 tablespoon
Butter – 1 tablespoon
Leek – 100 grams
Salt.

Cooking method:

Clean the mushrooms from the bottom edge of the stem, as well as from damaged areas, and rinse in water.
Place the mushrooms in a saucepan, add water, salt and cook the broth.
After the mushrooms are cooked, remove them and chop them very finely.
Wash the leek and chop it finely.
Fry onions and mushrooms in butter.
At the same time, heat the frying pan and fry the wheat flour along with the butter.
Fry for one minute and add mushroom broth.
Boil for 10 minutes.
After this, add fried mushrooms with onions, salt and sour cream.
Boil for another five minutes and set aside.
The sauce should be served cold.

Preparing salted mushroom gravy

To prepare a mushroom addition to dishes, not only fresh and dry mushrooms are used, but also salted ones. This sauce goes well with meat and side dishes: potatoes, buckwheat, rice and pasta.

To prepare you will need:

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

Cooking steps:

Place the mushrooms in water, leave to soak for a couple of hours to remove excess salt, and then squeeze well.
Melt butter in a frying pan and fry mushrooms and finely chopped onions in it.
When they turn brown, add flour and milk, stir the gravy so that there are no lumps.
After the mixture boils, add processed cheese cut into it for quick cooking and leave on low heat until it is completely melted.

Now the gravy can be served with the main dish.

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