Mushroom goulash: recipes for champignons and porcini mushrooms

The early and warm autumn days have arrived, and with them the time to harvest forest gifts. Many of us are fans of mushroom “hunting,” and avid mushroom pickers manage to bring home considerable spoils: several buckets or a whole bag of selected specimens. But it is not enough to skillfully collect forest gifts; you also need to skillfully prepare them in order to pamper yourself and your loved ones, friends and acquaintances with delicious dishes. Recipes for porcini mushrooms are presented in great abundance in domestic cuisine. As well as from other forests. Or from artificially grown champignons. Our topic today is mushroom goulash. Well, let's try to cook?

Porcini mushroom goulash

First, we will do this with the gifts of the forests. Taking into account that you are well versed in the issues of “forest meat” and have collected the ones that are really necessary and not the poisonous ones. But seriously, you can also use store-bought fruits for these purposes. Fortunately, today they can almost always be purchased in large supermarkets, for example. By the way, mushroom goulash is an excellent and delicious Lenten dish. It can be prepared very simply and can easily replace meat foods during Lent. And also: mushroom goulash from white forest products can be an excellent dietary dish, since it contains little fat, a significant and satisfying addition to your favorite side dish, or simply served as an independent dish.

How to make mushroom sauce from frozen mushrooms

Mushroom Sauce
Before you make mushroom sauce from frozen mushrooms, you should prepare the ingredients. The main component is mushrooms; they should be defrosted and soaked in cold water for half an hour. Then rinse and boil the whole thing for an hour. The broth will be useful in sauce or soup, do not throw away this valuable liquid.

The type of mushroom does not matter much: you can prepare gravy not only from porcini mushrooms, but also from forest chanterelles, Polish, and even ordinary champignons. The remaining components can be varied depending on individual preferences. If you don’t like onions, or your husband hates carrots, don’t give up on the recipe. Just remove the ingredients you don't like or replace them with others. There are no strict restrictions in cooking, especially in sauces, the preparation of which requires a creative approach.

Ingredients

Recipes for porcini mushrooms, including our goulash, are quite simple to prepare. It is important here that the main ingredient is freshly cut and not worm-free. All other applications play a supporting role. So, we will need: a kilo of porcini mushrooms, a couple of large onions, one medium-sized carrot, one sweet pepper, a couple of cloves of garlic, a couple of spoons of flour, a few spoons of vegetable oil for frying, spices and salt to your tastes.

How to cook

1. Place a saucepan with peeled and thoroughly washed mushrooms on the fire. Lightly salt the water. After boiling, turn off the heat and cook the mushrooms for a quarter of an hour.
2. While everything is cooking, wash and peel the peppers, onions, and carrots. Chop everything finely (can be cubes).
3. Place the onion in a frying pan with well-heated vegetable oil and fry until golden brown. Then we add carrots to it, and when it changes color, then add bell pepper.
4. Then add boiled porcini mushrooms there, cutting them into large pieces. And garlic pressed in a press. Salt pepper. Simmer for 15 minutes.
5. In the mushroom broth we dilute a few tablespoons of wheat flour (you can replace it with buckwheat - it will turn out even tastier).
6. Pour the mixture into the total mass, stir and simmer for another five minutes. Cover with a lid, remove from the stove and let sit for 10 minutes.
7. Mushroom goulash made from porcini mushrooms is ready to eat. Sprinkled with herbs or topped with sour cream, it can be served in a separate bowl. Or you can portion it in plates, using, for example, mashed potatoes or rice as a side dish.

Chicken goulash with champignons in cream

Delicious chicken and mushroom goulash can be prepared using this recipe.

Ingredients:

• champignons – 8 pieces;
• chicken fillet – 1 kg;
• 350 g 10% cream;
• 4 cloves of garlic;
• 300 g cheese;
• greenery;
• Provencal herbs;
• salt pepper.

Follow this cooking process:

1. Cut the chicken fillet into medium-sized pieces , mushrooms into small plates. Place the chicken and mushrooms in a frying pan and fry in butter.

2. In the meantime, when the chicken and mushrooms are cooking , begin the process of preparing the cream sauce.

3. To do this, crush the garlic well or grate it on a fine grater, add grated cheese, chopped herbs and pour cream over everything. Add some Provençal herbs to this mixture and mix everything well.

4. When the chicken and mushrooms are ready , drain a little liquid from the pan, but do not pour it all out, pour the cream sauce over the mixture, cover with a lid and simmer over low heat for 10 minutes.

Mushroom champignon goulash

Not always and not everyone manages to go mushroom hunting on warm autumn days. But it doesn’t matter, don’t be upset in vain. Housewives who decide to cook Lenten goulash can offer a wonderful alternative: champignons. They are highly available today as a main ingredient. In addition, they are cheap and tasty, they have a subtle and pleasant aroma that lingers in the air of the kitchen long after they are prepared. So, why not use this less labor-intensive (in the sense: you don’t need to visit the forest, but just go for a walk to the supermarket) option.

Cooking ingredients

So, we buy a kilo of selected champignons. If you're lucky, it won't be too large, but rather even small in size. This way, you won’t have to chop the mushrooms, but cook them whole. And this will make our goulash quite interesting in terms of appearance. In addition, the main feature of champignons is that they do not need to be peeled during the cooking process; you just need to rinse them thoroughly. In addition, we will need all the same ingredients as in the recipe with wild mushrooms. Flour, by the way, can be varied. Try buckwheat. Or maybe rice? Use dark bran: it is very useful. And some housewives prefer to replace this ingredient when preparing goulash with starch in the same quantities. Well, this option is quite acceptable.

Let's cook simply!

1. Wash the champignons thoroughly (as already mentioned, you don’t have to peel them, but for particularly scrupulous housewives: remove the skin from the caps and stems). If the mushrooms are medium-sized or small, then you can not cut them, but cook them whole.
2. Place the main ingredient in a saucepan, add water and bring to a boil. Add some salt and reduce the heat. Cook for 10 or 15 minutes.
3. At this time, peel the carrots and cut them into long, fairly large pieces. Peel the onion and cut into half rings. Sweet pepper - in half rings.
4. In a well-heated vegetable oil (it is better to use olive or sunflower oil with its addition) lightly fry the onion in a frying pan. Then add carrot sticks and pepper. At the end - mushrooms (already pre-boiled) and garlic, pressed in a press. Spices to taste. Simmer over low heat for about ten minutes.
5. At the very end of cooking, dilute a few tablespoons of starch in the broth left over from cooking the mushrooms. Add everything to the general mixture and mix thoroughly. Then, cover with a lid, simmer for a few more minutes. Remove from the stove and let the dish brew.

Mushroom sauce from frozen mushrooms recipes

Mushroom gravy goes well with any homemade dishes: potatoes, buckwheat, rice, meat stew, sausages, cutlets. Children will ask to dip their bread in it, and guests will appreciate the exquisite aroma in combination with meat goulash or roast.

We will offer you the best recipes: a simple recipe for beginners, options with sour cream, cheese, broth, cream. Try different recipes in your kitchen and choose your favorite!

A simple recipe for beginners

Easy Gravy for Beginners
If you're making mushroom gravy for the first time, you'll love this simple gravy recipe. It can be made from ordinary champignons; it is better to choose brown and small ones.

Calorie content – ​​80 kcal.

Dish components:

• Champignons – 300 gr.;
• Butter – 50 gr.;
• Low-fat sour cream – 100 gr.;
• Medium onion – 1 pc.;
• Small carrot – 1 pc.;
• Black pepper and a pinch of salt;
• Provençal herbs (mixture) – 1 tbsp.

We will cook in a large frying pan.

1. Place the frying pan on high heat.
2. Melt the butter.
3. We clean the onion, chop it into small pieces and throw it on the melted butter.
4. Fry the onion for 2-3 minutes until the golden color begins to appear.
5. Peel the carrots and grate them on a medium grater. Add grated carrots to the onions. Fry together for 2-3 minutes.
6. Wash the champignons and cut them into four parts. Throw it into the frying pan with the onions and carrots. Fry over high heat for 3-5 minutes, stirring often. It is important that the frying pan is large; the champignons should not be crowded.
7. Add some salt to the champignons and fry a little more so that the water comes out and boils away.
8. Pour in sour cream, add pepper and Provençal herbs. Reduce heat and cover the pan with a lid.
9. Let it simmer for 3 minutes.

Pour the hot mixture over your favorite dish and enjoy!

Frozen mushroom sauce with sour cream

Frozen mushroom sauce with sour cream
You can make an exquisite French sauce from frozen wild mushrooms with sour cream, it's quick and easy. It is ideal for Lent and diversifies the family menu.

Calorie content – ​​80 kcal.

Ingredients:

• Frozen mushrooms – 500 gr.;
• Flour – 2 tsp;
• Butter (if fasting, you can use vegetable oil) – 2 tbsp;
• Dried greens (herbs) – 1 tbsp;
• Onion – 1 head;
• Bay leaf – 2 leaves;
• Salt, spices.

Step-by-step cooking recipe:

1. Thaw the mushrooms and soak them in regular golden water for half an hour, then rinse thoroughly and put in a saucepan to cook. Throw two bay leaves into the same pan and add salt to the water. Let them cook for half an hour.
2. Drain the water and squeeze the mushrooms, cut into cubes. Throw away the bay leaves.
3. Place butter in a saucepan and melt over high heat.
4. Chop the onion and fry in oil.
5. Add the chopped mushroom mixture and fry over high heat with the onion for 10 minutes.
6. Add flour and stir the mixture well, add 3 tablespoons of water. You should get a thick, homogeneous mass.
7. Throw in herbs, spices, salt if necessary.
8. Simmer the mixture for another 5-7 minutes under a closed lid over low heat.

Serve hot, pouring over the dish directly on the plate. Bon appetit!

Mushroom sauce from frozen porcini mushrooms with cream and broth

Frozen porcini mushroom sauce with cream
Let's prepare an appetizing and aromatic gravy for your dinner or holiday table. You can use meat or chicken broth, or use broth from cooking the mushrooms themselves.

Calorie content – ​​110 kcal.

Ingredients:

• Frozen boletus - 0.5 kg;
• Broth – 150 gr.;
• Sour cream – 150 gr.;
• Bay leaf – 2 pcs.;
• Butter – 80 gr.;
• Flour – 1 tbsp;
• Dried dill – 1 tbsp;
• Mix of spices to taste, salt.

Gravy recipe:

1. Thaw the boletus mushrooms and boil them in water, to which add two bay leaves and salt. Cook for half an hour.
2. Use the broth for sauce or save it for preparing other dishes: soup, soup, vegetable stew.
3. Place the butter in a large, thick-bottomed frying pan and let it heat.
4. Cut the boletus into small neat pieces.
5. Add flour to the butter and mix until the flour is completely dissolved and a homogeneous mass is obtained. Let it simmer for a couple of minutes.
6. Add the mushrooms and fry them over medium heat for 15 minutes. If they burn, turn the heat even lower.
7. Pour sour cream over everything and add broth, meat or mushroom at your discretion. Taste for salt and add salt if necessary. Add herbs and spices.
8. With the lid open over low heat, simmer the gravy for 10-15 minutes, stirring with a wooden spoon. Cook until the consistency is perfect - thick and even.

Enjoy the taste of your dishes with this aromatic sauce!

Mushroom sauce made from frozen mushrooms with melted cheese

Mushroom sauce with melted cheese
If you have frozen mushrooms, be sure to pamper your favorite guests or husband and children with this delicious sauce. Pour it over pasta or porridge, boiled or fried potatoes, and you will simply be adored for this treat!

Calorie content – ​​120 kcal.

Ingredients:

• Frozen mushrooms – 400 gr.;
• Hard cheese that melts well – 200 g;
• Butter – 80 gr.;
• Cream – 100 gr.;
• Flour – 1 tbsp;
• Garlic – 2 cloves;
• Dill - a bunch;
• Salt and spices at your discretion.

Cooking method:

1. Boil the mushrooms in slightly salted water and chop finely.
2. Place the butter in a large frying pan and let it melt. Add flour to the butter, dissolve it and simmer for a couple of minutes.
3. Add the mushroom mixture and fry over medium heat without a lid for about 10 minutes. stir vigorously with a wooden spatula.
4. Taste for salt and add if necessary. Season.
5. Cream on top. Press the garlic, chop it and add the dill.
6. Stir the whole mixture and let it boil.
7. Finally, add the grated cheese and stir until it melts.

Pour the hot, thick, aromatic mixture over your favorite dish and enjoy!

Lenten sauce from frozen mushrooms

Frozen mushrooms
Lent is delicious if you know how to make mushroom sauce! Lenten dishes prepared with this sauce will be incredibly tasty and satisfying, and fasting will not seem boring.

The calorie content of lean sauce is 80 kcal.

Ingredients for the recipe:

• Frozen boletus, Polish or other mushrooms – 400 gr.;
• Wheat flour, and if you have corn flour - 1 tbsp;
• Vegetable oil – 1 tbsp;
• Onion – 1 medium piece;
• Small carrot – 1 pc.;
• Garlic – 3 cloves;
• Dill, parsley - several branches each;
• Bay leaf – 3 pcs.;
• Spices to taste – cardamom, saffron, basil, pepper;

Salt.

Prepare lean mushroom sauce according to the original recipe:

1. First, you need to prepare the mushrooms. Defrost them and soak them in cold water, let them sit for half an hour. Then we rinse it in running water and cook it in a saucepan, putting three bay leaves in it - this way the mushrooms will reveal their aroma more fully. Cook them for half an hour.
2. After cooking, pour the broth into a separate cup, we will need it.
3. Lightly squeeze the mushrooms, dry and cut into small pieces.
4. The onion needs to be peeled and finely chopped.
5. We also peel the carrots, wash them and grate them on a medium grater.
6. Peel the garlic and pass it through a crush.
7. Wash the greens, dry them and chop them finely.
8. We take a large frying pan, or a spacious saucepan. Place on fire and pour in sunflower oil.
9. Fry the onion as usual until slightly golden.
10. Then combine the onion and carrots and sauté together, stirring. Reduce the heat so it doesn't burn.
11. Pour in the mushrooms and fry all the vegetables together, 10 minutes will be enough.
12. Season with salt, add spices and herbs, garlic.
13. Pour in the flour and mix the whole mass very carefully so that it becomes uniform and the flour is completely dissolved.
14. Slowly pour in a glass of mushroom broth and stir.
15. Simmer over low heat without a lid, stir and wait until the gravy reaches the desired consistency - thick and pleasant.

We pour this lean gravy over our favorite homemade dishes: buckwheat, porridge, potatoes and vegetables. Enjoy and treat your guests!

How to make mushroom sauce from frozen mushrooms with tomato paste

Mushroom sauce with tomato paste
Another option for a wonderful Lenten mushroom sauce. This sauce will harmoniously complement meat dishes. It is very tasty to serve sausages and grilled meats, goulash and roasts, poultry and meat cutlets, and chops. And simple potatoes will be much tastier and more satisfying with such a delicious gravy!

Calorie content – ​​100 kcal.

Required ingredients:

• Frozen mushrooms – 500 gr.;
• Onion – 1 head;
• Bell pepper – 1 pc.;
• Carrots – 1 pc.;
• Garlic – 3 cloves;
• Tomato paste – 2 tbsp;
• White wheat flour – 2 tsp;
• Vegetable oil – 2 tbsp;
• Bay leaf – 2 leaves;
• Mushroom broth – 200 gr.;
• Italian herbs spice mixture – 1 tbsp;
• Salt, pepper - to taste.

Cooking method:

1. Thaw frozen mushrooms, rinse thoroughly and soak in cold water for 30 minutes. Then fill the pan with water and cook for another 30 minutes. Add some salt to the water and add a couple of bay leaves to it.
2. Remove the mushrooms and reserve the water. We need a glass of this broth to further prepare the sauce.
3. Dry the mushrooms with a towel and chop them into even small pieces.
4. Let's prepare the vegetables. Peel the onions, carrots, peppercorns and garlic. Finely chop the onion and bell pepper, grate the carrots on a medium or fine grater. Let's pass the garlic through a special press.
5. Take a large saucepan, pilaf pan or frying pan. Pour sunflower oil into the bottom and place on high heat.
6. Add all the vegetables at once, except for the garlic. Fry the vegetable mixture over high heat, stirring vigorously with a wooden spatula. Three minutes will be enough.
7. Add chopped mushrooms. Stir the whole mixture, reduce the heat a little so that nothing burns. Fry the mushroom-vegetable mixture for 5-7 minutes.
8. Add flour and dissolve it in the mixture.
9. Add Italian herbs, pepper, and salt to taste. Taste and vary the salt and spice content.
10. Pour in the broth, stir and turn on low heat.
11. Let the gravy simmer for another 5-7 minutes over low heat.

And now your flavorful, thick gravy is ready! Serve it piping hot, as soon as you remove it from the stove. The hotter it is, the tastier it is. Bon appetit!

Mushroom sauce from frozen porcini mushrooms with wine

Sauce with wine
The refined and sophisticated taste of this sauce will be appreciated by even the most sophisticated gourmets and pampered guests. An excellent sauce option if you are planning a magnificent festive feast, a home celebration, or a romantic dinner. If you want to pleasantly surprise and show off your culinary skills, here is a great option for you, take advantage of it!

Calorie content – ​​90 kcal.

Required ingredients:

• Frozen boletus mushrooms – 500 gr.;
• White onion – 1 pc.;
• Garlic – 3 cloves;
• Dry white wine – 150 g;
• Heavy cream – 100 gr.;
• Butter – 50 gr.;
• Flour – 1 tbsp;
• Dried dill, basil - 1 tsp each;
• Black pepper, salt, spices.

Step-by-step recipe for sauce with wine:

1. Thaw the mushrooms and rinse them under running water. Then soak them in cold water and let them soak for 20-30 minutes. During this time, prepare the remaining ingredients.
2. Peel the onion and finely chop into neat cubes.
3. Peel the garlic and chop it with a knife, or pass it through a garlic press.
4. Prepare spices and herbs.
5. Rinse the boletus mushrooms again, place them in a saucepan and cover with water. Add salt and cook for 20-30 minutes.
6. Drain the broth from the pan, but do not throw it away. It is useful in preparing a wide variety of dishes: gravies, sauces, soups and stews.
7. Cut the boletus into small cubes. Place them on a towel to remove excess liquid.
8. Place the butter in a large saucepan and melt over medium heat.
9. Throw chopped white onion onto the melted butter and simmer for just a couple of minutes.
10. Then add the mushrooms and let them fry with onions for 7-10 minutes. Be sure to stir and adjust the heat so it doesn't burn.
11. Add a spoonful of flour and stir the whole mass thoroughly.
12. Pour in the wine in a thin stream and add the cream.
13. Add garlic, spices and herbs, and salt if necessary.
14. Stir the sauce and let it evaporate for 7-10 minutes.

Bon appetite!

Mushroom sauce recipe from frozen forest mushrooms

Frozen Wild Mushroom Sauce
You'll love this gravy: it's rich, thick, and very satisfying. Any forest mushrooms are suitable for it: chanterelles, honey mushrooms, Polish mushrooms, boletus mushrooms, boletus mushrooms - the whole harvest will do! You can even add champignons if there are no others. The taste will be no worse!

Calorie content – ​​120 kcal.

Ingredients:

• Mushrooms (thawed dry mass) – 400 gr.;
• Butter – 80 gr.;
• Cream – 100 gr.;
• Mushroom or meat broth – 100 g;
• Flour – 1 tbsp;
• Bay leaf – 1 pc.;
• Mustard – 1 tsp;
• Garlic – 3 cloves;
• Greens - a bunch;
• Spices, salt - to taste.

Step by step recipe:

1. Boil the thawed mushrooms in salted water for 25-30 minutes, then dry them to remove excess water and cut them finely, as if for a salad.
2. Pass the garlic through a crusher.
3. Wash the greens and chop them finely.
4. Place butter in a frying pan and wait until it dissolves. Add mushrooms.
5. Fry them until golden brown over high heat, stirring frequently.
6. Then add flour, cream and broth. Mix all this so that it is completely homogeneous.
7. We turn the heat to low so that the gravy evaporates quietly, but does not boil.
8. Add mustard, salt and spices, herbs.
9. Steam the gravy for another 10 minutes.

Season your homemade dishes with the ready-made steaming gravy and enjoy the unique taste!

In a slow cooker

It is no coincidence that mushroom goulash in a slow cooker is called a dish for the lazy. Today, many people have this miraculous device in their kitchen. It allows a busy housewife to entrust the preparation of food to the machine, and not worry so much about time and temperature during the cooking process. So, we take a kilogram of regular store-bought champignons, a couple of onions, a couple of carrots, bell peppers, garlic, flour, vegetable oil, half a glass of tomato paste and spices with salt. We wash the mushrooms and vegetables and cut them as you like: slices, slices, strips, cubes. When all the preparatory work has been completed, pour vegetable oil into the multicooker bowl and set the “Baking” mode to 40 minutes. First, fry the vegetables without closing the lid. Then pepper for a few minutes, then add mushrooms. After another 10 minutes, add the diluted flour and tomato paste. After that, mix and close with a lid. We prepare until the signal. The finished dish can be decorated with herbs and served in combination, for example, with pasta or rice.

Recipe for chicken goulash with champignons in sour cream

To prepare chicken goulash with champignons, use the following ingredients:

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• chicken – ½ part;
• bulb;
• carrot;
• champignons – 300 g;
• tomatoes – 5 pieces;
• a tablespoon of sour cream;
• 1 tbsp. l. tomato paste;
• flour – 1 tbsp. l.;
• sunflower oil – 3 tbsp. l.;
• butter – 20 g;
• chicken seasoning;
• salt pepper;
• water.

Chicken goulash with champignons in sour cream is prepared in the following way:

1. Finely chop the onion , grate the carrots. Fry in vegetable oil until tender.

2. Cut the mushrooms into small slices and place them with the onions and carrots. Fry until done for 10 minutes.

3. Peel the tomatoes. To do this, make a cut on top with a knife and dip them in boiling water for a few minutes. Cut them into medium-sized pieces, add to the mushrooms and simmer until all the liquid has completely evaporated.

4. Meanwhile, while the vegetables are stewing , prepare the chicken. Cut it into small cubes, using only fillets, salt, pepper, and add spices. Fry in a separate frying pan until golden brown and add to the vegetable mixture.

5. Prepare the sauce: mix sour cream , tomato paste and flour, add a pinch of salt. Mix everything well and pour this mixture over the vegetables and chicken.

6. Simmer under the lid for 15 minutes.