Recipes for mushroom sauce and dried mushroom gravy

Publication in the group: Dishes with mushrooms

Dried mushroom gravy is always considered an addition that helps add variety to winter or vegetarian menus. The basic recipe is simple and allows you to come up with numerous variations based on it. A cook can use a forest product to prepare a small culinary masterpiece for gourmets, a hearty quick lunch, or the centerpiece of a holiday table.

General principles for preparing dried mushroom gravy

Dried mushroom gravy (recipes may vary) is usually prepared using fried onions. Dried mushrooms come from the forest, unlike cultivated ones, so they retain a specific aroma. Traditionally in Rus' they were dried for the winter, since in the summer there were enough fresh ones. During the Nativity and Great Lents, meat dishes on the menu were replaced with mushroom ones, which is why mushrooms were popularly called “forest meat.”

You need to start preparing the gravy by preparing the mushrooms, no matter which recipe you choose. At this preliminary stage, you need to “breathe life” into dried mushrooms, giving them their original shape. During the drying process, mushrooms lose moisture, so to return to their original appearance, they should be allowed to gain the required volume of liquid.

To do this you need:

1. Soak the mushrooms in cool water and leave for half an hour.
2. Pour out the liquid and rinse the product thoroughly.
3. Re-fill the mushrooms with water for 5-7 hours.
4. Without draining the water, prepare the mushroom broth. After boiling, keep the broth over medium heat for 20-30 minutes.
5. Remove the mushrooms from the broth, cool and cut into pieces. You should not use a blender: it will spoil the unique taste and aroma of the dish.
6. The mushroom broth remaining after cooking will be needed at subsequent stages of preparing the gravy, so you should not pour it out.

It is better to do the initial stage the day before preparing the dish, since this stage requires considerable time. Some housewives prefer an accelerated version of the recipe, in which the mushrooms are poured with boiling water. In this case, you need to soak the product for an hour and a half, and then immediately cook the broth.

The dish is cooked until fully cooked in a bechamel-type sauce prepared on a flour basis. This process requires not so much high culinary skill as constant attention. If you get distracted for a minute and stop stirring, the sauce will be hopelessly spoiled. If the mixture is burnt or lumps have formed, the dish cannot be saved, you will have to start the whole process all over again.

Preparing Ingredients

You need to start preparing the sauce in advance. Necessary:

• pour cold water over the mushrooms for half an hour;
• Drain the water, rinse the mushrooms thoroughly;
• pour fresh water again and leave to swell for 4-6 hours;
• boil the swollen mushrooms for 20-30 minutes;
• pour the broth into another container (you will need it later);
• Cool the mushrooms themselves and finely chop them.

Classic recipe for dried porcini mushrooms

Porcini mushrooms are the most popular in cooking not only because of their high nutritional value and delicate taste, but also because they do not darken when cooked, and the broth remains transparent.

Such broths are used when preparing white sauces. Porcini mushroom julienne is a bestseller in world cuisine. They pair equally well with beef, ocean fish or Italian pasta.

Ingredients

Required:

• 200 g dried porcini mushrooms;
• 3 onions;
• 5 tbsp. l. premium wheat flour;
• 150 g butter;
• 100 ml sour cream;
• 0.5 tsp. allspice;
• 100 g of greens (parsley, coriander, dill);
• 3 cloves of garlic;
• coarse salt.

For a lenten or vegetarian table, you should use vegetable oil instead of butter for frying and avoid sour cream dressing.

To reduce the calorie content of the finished dish without giving up the use of dairy products, sour cream can be replaced with low-fat yogurt or yogurt, and butter with low-calorie margarine.

It is not recommended to change the recipe using vegetable oil for frying flour. You can fry flour without fat at all, but the result will not be worse.

Step-by-step cooking process

Sequencing:

1. Prepare the mushrooms as described above (soak, cook, cool and chop).
2. Peel the bulbs. Divide each head into halves, cut crosswise into narrow half rings.
3. Peel the garlic cloves and cut them lengthwise into thin slices.
4. Divide a piece of butter into 2 halves so that part of it is placed in a frying pan, put on low heat, wait until the piece is completely melted. To help the butter melt faster and not burn, move it along the bottom of the pan using a fork.
5. Over medium heat, lightly fry the onion half rings, add garlic. Continue cooking until the onion reaches translucency.
6. Lightly salt and pepper.
7. Add mushrooms to the pan. Stirring, sauté over moderate heat for 12-15 minutes.
8. While the mixture of mushrooms and vegetables is ready, make the sauce in a deep frying pan or saucepan with a thick bottom. To do this, melt the second part of the butter, add flour and fry it until creamy, stirring continuously. A sign of readiness is the appearance of a subtle aroma reminiscent of the smell of a nut. Pour the hot broth remaining after cooking the mushrooms (200 ml) into the fried flour and mix thoroughly until a homogeneous consistency is achieved.
9. Add mushrooms and onions to the sauce, add sour cream. To make the gravy more liquid, you can add the remaining mushroom broth. Adjust the thickness of the mixture to the cook’s taste, taking into account that at the last stage some of the liquid will evaporate.
10. Cover the pan with a lid and simmer the sauce over low heat for 20 minutes.
11. Taste the dish and add salt if necessary.
12. Before serving, sprinkle the gravy with finely chopped herbs.

Flavorful mushroom sauce recipe

Ingredients:

• dried boletus - 90 g;
• sour cream – 200 g;
• Bulgarian onion – 2 pcs.;
• flour – 40 g;
• drinking water – 1 l;
• creamy spread – 50 g;
• table salt;
• garlic pepper;
• mixture “Provencal herbs” - 2 g.

Cooking method:

1. Rinse dry boletus mushrooms several times, then cover with cold drinking water and leave for 5 hours. This time will be enough for them to “recover.” If you don’t have boletus mushrooms in stock, nothing. Any wild mushrooms are suitable for preparing this sauce;
2. Place the pan with the “reconstituted” boletus mushrooms on the fire and bring to a boil. Then reduce the heat to low and boil them for 1.5 hours;
3. Remove the boiled boletus from the broth and finely chop;
4. Finely chop the peeled onions, combine with boletus mushrooms and fry for 3-5 minutes;
5. Melt the spread in a saucepan, stir it with flour and fry until golden brown. Then pour concentrated mushroom broth into them, stir thoroughly, add mushrooms with onions and chopped dill;
6. After 5-7 minutes, add sour cream, salt and garlic pepper to the thickened sauce. Wait 2-3 minutes and remove the saucepan from the heat.

With sour cream

A sauce of dried mushrooms (recipes can be completely different) with sour cream is prepared quickly enough and serves as an excellent addition to beef steak, spaghetti or boiled buckwheat.

Dried mushroom sauce with sour cream, recipe.

Preparation next.

Ingredients

For this option you need:

• 150 g dried mushrooms;
• 2 onions;
• 200 g carrots;
• 150 g vegetable oil;
• 3 tbsp. l. flour;
• 200 ml sour cream;
• 3-4 black peppercorns;
• 100 g of greens;
• salt (to taste).

Step-by-step cooking process

Sequencing:

1. Peel the onions and carrots, cut into cubes.
2. Fry the onion (2 minutes at moderate heat).
3. Put carrots. Fry until the carrots are soft.
4. Add pre-boiled and chopped mushrooms and continue to simmer for 8-10 minutes.
5. Pour in one glass of mushroom broth, add salt and spices.
6. In a separate bowl, combine flour with sour cream and stir.

7. Add the sour cream and flour mixture to the frying pan.
8. Continue cooking, stirring occasionally, for 10 minutes, add finely chopped herbs and remove from heat.

Features of preparing the sauce

Our distant ancestors already prepared a sauce from dried mushrooms. Recipes have changed somewhat since that time, but the general principles of preparation remain the same. Knowing them, you will certainly be able to make a tasty and aromatic sauce according to any of your favorite recipes.

• Dried mushrooms must be prepared in advance, about 6 hours before lunch, otherwise they will not have time to swell and take their original shape. First, they are poured with cool water for a short time, just 20–30 minutes, and rinsed well. Then soak for 4-6 hours in clean water and cook for half an hour in the same water, since otherwise the broth will not be aromatic enough. After this, the mushrooms can be removed from the broth, cooled and cut into small pieces.
• Mushrooms for the sauce are crushed thoroughly, but not to a puree. Therefore, it is better not to use a blender, doing all the work manually.
• Sometimes the recipe does not indicate the exact amount of mushrooms. This means that the sauce can be made from even a small amount. However, you must understand that the more mushrooms you use, the richer the taste and aroma of the finished sauce will be.
• Dried mushroom sauce is most often thickened with flour. It is advisable to first fry it until it has a caramel color. Then the sauce will have a pleasant taste. Otherwise, it will turn out mealy and less tasty.
• You should not prepare mushroom sauce in large quantities, as it is undesirable to store it for more than two days.

Mushroom sauce made from dried mushrooms is usually served hot, pouring it over the dishes before serving or placing a specially shaped container filled with sauce on the table.

With cream

Dried mushroom gravy with cream will delight lovers of hearty and high-calorie food. The dish goes well with chicken or turkey cutlets.

Ingredients

In this case, the composition of the products is slightly different:

• 60 g dried mushrooms;
• 60 g onions;
• 2 tbsp. l. flour;
• 50 g sunflower oil;
• 2 tbsp. l. butter or margarine;
• 1 cup 20% cream;
• 0.5 tsp. ground nutmeg;
• salt.

Step-by-step cooking process

Sequencing:

1. Prepare boiled mushrooms (do not pour out the broth).
2. Peel the onion, finely chop.

3. Heat a mixture of vegetable oil and butter in a frying pan, add onion. Simmer for 5-7 minutes. over low heat. Stir occasionally to prevent the onion from burning.
4. Sprinkle flour on the onion and continue cooking for 2-3 minutes.
5. Add boiled mushrooms, pour in a glass of mushroom broth.
6. Continue to simmer, stirring, for 10-15 minutes until the gravy thickens.
7. Add heated cream, stir thoroughly again.
8. Leave on low heat for 2-3 minutes.
9. Add nutmeg powder and salt to taste.

Spicy gravy

This version of the gravy will be appreciated by lovers of Caucasian cuisine. Thanks to its spicy taste, the sauce is perfect for roasts, grilled chicken or grilled dishes.

Ingredients

The ingredients include:

• 100 g dried mushrooms;
• 2 onions;
• 1 small carrot;
• 2 tbsp. l. flour;
• 100 g butter;
• 1 tbsp. l. mustard;
• a pinch of chili pepper;
• 2-3 peas of allspice;
• 4 cloves of garlic;
• salt (to taste).

Step-by-step cooking process

Sequencing:

1. Grate the carrots on a coarse grater.

2. Peel and finely chop the onion.
3. Fry vegetables in vegetable oil in a saucepan for 5-6 minutes. Don't forget to stir.
4. Add pieces of boiled mushrooms, cook for another 5 minutes.
5. Sprinkle the mixture with flour, stir, add a glass of hot mushroom broth.
6. Mix thoroughly again, making sure that the flour does not form lumps.
7. Cover with a lid and keep on medium heat for another 10 minutes.
8. Add finely grated garlic, mustard, chili pepper, salt, allspice.
9. Keep on fire for another 3-5 minutes.

Classic mushroom sauce

Ingredients:

• dried mushrooms 50 g
• flour 20 g
• onion 75 g
• vegetable oil 30 g
• salt to taste ground black pepper to taste

Cooking method:

Rinse the dried mushrooms well, soak overnight and cook in the same water for 1 hour without salt. Strain the broth and mince the mushrooms. Fry the flour in vegetable oil until light brown, dilute with boiling broth and cook over low heat for 15-20 minutes. Fry the chopped onion in vegetable oil, add mushrooms to it, fry everything together for 10 minutes, stirring, then add to the sauce. Add salt and ground black pepper to taste. Stir and boil. Serve with potato cutlets and other potato dishes, boiled pasta, etc.

With vegetables

Dried mushroom gravy (recipes for vegetarian cuisine) is equally suitable for fasting days and a fasting table.

Ingredients

The composition remains almost unchanged, but vegetables are added:

• 100 g dried mushrooms;
• 1 onion;
• 100 g carrots;
• 100 g asparagus;
• 2 tomatoes;
• 1 zucchini;
• 2 tbsp. l. flour;
• 100 ml olive oil;
• 3 cloves of garlic;
• 100 g of greens;
• salt pepper.

Step-by-step cooking process

Sequencing:

1. Heat olive oil in a frying pan, add the onion chopped into small pieces. Fry over medium heat, stirring occasionally.

2. Grate the carrots on a coarse grater, chop the tomatoes, asparagus and zucchini.
3. Wait until the onion changes color to golden, add vegetables. Sauté for 15 minutes.
4. Add pieces of boiled mushrooms, stir, add 200 ml of broth. Reduce heat to low and leave for 20 minutes.
5. Finely chop the peeled garlic cloves and add to the gravy.
6. In a separate bowl, dilute the flour in warm water (50 ml), pour into the sauce.
7. Keep the mixture over low heat until it thickens and turn off the heat.
8. Sprinkle the dish with spices and herbs and salt.

Unusual “Béchamel” with mushrooms

Fans of fine French cuisine will appreciate this recipe, which requires:

• 300 g champignons;
• a piece of butter;
• bulb;
• 70 g flour;
• 500 – 600 ml milk;
• salt, spices and herbs.

Step-by-step cooking instructions:

1. The mushrooms are washed well, cut into strips and placed in a frying pan with butter, where they are fried until tender.
2. The onion is chopped and added to them 5 minutes before the mushrooms are ready.
3. The onion-mushroom mass is salted and peppered.
4. Add flour, then mix everything thoroughly so that no lumps form.
5. After kneading, the contents of the pan are poured with milk.
6. Chopped dill is also added to the sauce if desired.
7. The gravy is simmered to the consistency required by the cook for about 15 - 25 minutes. https://www.youtube.com/watch?v=4I1K67hED08

With meat

Mushroom sauce can not be added to the main meal, but can be cooked immediately along with the meat. In this case, the cooking process will be delayed, but you will not need to waste time on preparing other dishes.

Ingredients

When using meat, the composition of the products should be slightly changed:

• 100 g dried mushrooms;
• 0.5 kg of lean meat;
• 2 onions;
• 1 carrot;
• 2 tomatoes;
• 2 tbsp. l. wheat flour;
• 100 g butter;
• 40 g tomato paste;
• salt pepper.

Step-by-step cooking process

Sequencing:

1. Prepare the meat by removing the tendons. Cut into narrow pieces 3-4 cm long.
2. Cut vegetables (onions, carrots, tomatoes) into small cubes.
3. Heat oil in a frying pan, add pieces of meat. Fry over high heat until a crust forms.

4. Add vegetables, mix well. Reduce heat to moderate. Simmer for 10-12 minutes.
5. Add boiled finely chopped mushrooms. Continue cooking, stirring, for 5 minutes.
6. Sprinkle the mixture with flour, stir thoroughly until a homogeneous consistency is achieved.
7. Dilute tomato paste in half a glass of water. Pour the resulting mixture into the pan, stirring constantly and making sure there are no lumps.
8. Salt and pepper.
9. Reduce heat to low and cover the mixture with a lid.
10. Simmer over low heat for half an hour, adding water if necessary to prevent the dish from burning.

With tomato paste

Dried mushroom sauce (Mediterranean recipes) is prepared with tomato paste, red wine and olives. This spicy sauce goes well with pasta.

Ingredients

The ingredients include:

• 100 g of dried forest mushrooms;
• 1 cup olives (pitted);
• 100 g butter;
• 50 ml olive oil;
• 50 g tomato paste;
• 1 glass of dry red wine;
• 50 g parsley;
• 4 cloves of garlic;
• ground red pepper;
• coarse sea salt.

Step-by-step cooking process

Sequencing:

1. Heat olive oil in a frying pan with thick walls, add butter.
2. When the butter melts and the mixture reaches homogeneity, add boiled mushrooms to the pan.

3. Simmer the mushrooms over low heat for 8-10 minutes, stirring occasionally so as not to burn.
4. Peel the garlic, finely grate, add to the sauce.
5. After 2-3 minutes. put tomato paste.
6. Mix the whole mixture thoroughly, pour in the wine and a little mushroom broth. Cook over medium heat for 6-7 minutes.
7. Cut the olives into rings and add to the gravy.
8. Add seasonings and herbs.

What's the best way to use mushroom sauce?

Delicious mushroom sauce can be served at the holiday table, with meatballs or mashed potatoes. And what a dish you get if you combine the sauce with chicken, pork or veal!

Here's an example. In a frying pan with sunflower oil, fry the chopped chicken fillet along with the onion. Then add the soaked dried mushrooms and simmer until tender.

About 10 minutes before removing from heat, add mayonnaise and flour, pepper, salt and continue cooking. The sauce made from dried mushrooms according to this recipe is very satisfying, you can eat it just like that. If you add cream or sour cream, you get a sauce with a softer texture and a delicate, pleasant taste. Bon appetit!

With cheese

Cheese sauce is well known in European cuisine. Depending on the region, different varieties of hard or semi-hard cheese are placed in it: Dutch Edam, French Roquefort or Italian Parmesan. Housewives who are ready to experiment in the kitchen can use several types of cheese at the same time, including suluguni, mozzarella or even processed cheese.

This sauce will be an excellent addition to chicken or pork dishes. It can also be served as a separate hot snack in portioned dishes.

Ingredients

You need to take:

• 150 g dried mushrooms;
• 1 onion;
• 250 g hard cheese;
• 70 g butter;
• 250 ml cream (20%);
• 3-4 black peppercorns;
• salt.

Step-by-step cooking process

Sequencing:

1. Peel the onions and chop them. Fry in hot oil until light golden brown (5-10 minutes)
2. Cut the boiled mushrooms into thin slices and add to the onion. Cook over moderate heat, stirring vigorously, for 8-10 minutes.
3. Coarsely grate the cheese and add to the onion and mushroom mixture.

4. Add cream, boil.
5. When the mixture boils, add spices and salt.

Useful tips and tricks

Modern city dwellers, as a rule, do not have much experience in choosing mushrooms. And once upon a time, among our ancestors, mushroom dishes were included in the daily diet and were equally popular both in peasant families and among representatives of the upper strata of aristocratic society. Today's gourmets consider mushrooms a delicacy, since this natural product gives every dish a unique, subtle taste.

The high nutritional value of mushrooms allows you to make any dish based on them not only tasty, but also healthy. Due to the high content of minerals in mushrooms, their consumption has a beneficial effect on the cardiovascular, nervous and digestive systems of the body. Regularly including mushroom dishes in your menu can improve the appearance of your skin, nails and hair, as well as strengthen the walls of blood vessels and reduce cholesterol in the blood.

When asked about choosing the type of mushroom for mushroom gravy, you can rely on your own preferences or on the international classification, dividing representatives of the mushroom kingdom into 4 groups according to the degree of nutritional and taste value. The highest category includes porcini mushrooms, milk mushrooms, saffron milk caps and truffles. They are not only tasty, but also a real storehouse of useful minerals. One step behind is the group, which includes rednecks, chanterelles, boletuses and aspen boletuses.

Their taste is not as refined, and their nutritional properties are less impressive than those of the leaders. Honey mushrooms and morels fell into the third group, and russula - into the fourth. Despite this, each type of mushroom has its own connoisseurs and fans. When choosing spices, no fewer questions arise than when choosing mushrooms.

The following comparative table will help the cook navigate the world of spices:

Dried mushroom gravy is a universal dish. Thanks to the variety of recipe options and ease of preparation, even an inexperienced cook can please family members and surprise guests with dishes from the cuisine of various regions of the globe.