Mushroom sauce is a great addition to a huge number of dishes. It goes amazingly with meat treats, such as cutlets, chops, steaks, pasta, potatoes in any form, dumplings, dumplings and buckwheat or rice porridge. Even if you dip plain bread in such a delicious gravy, it will acquire an unearthly taste.
Of course, buying a finished product in a store is not difficult. But will it live up to your hopes? As a rule, the taste of industrial mushroom sauces leaves much to be desired, and natural mushrooms cannot be found in the composition. We suggest making a delicious, aromatic gravy from the most affordable mushrooms with your own hands, because it is very simple and quite quick.
An appetizing addition to your favorite dishes can be prepared using sour cream or cream. And if you need the gravy to be lean, then in our selection of step-by-step photo recipes you will find such a method.
Basic recipe
The sauce has a creamy mushroom taste with a slight hint of sourness. Goes great with chicken, potatoes (mashed, boiled, baked), pasta.
Ingredients:
- onion – 1 pc.;
- champignons – 100 gr;
- vegetable oil – 2 tbsp. l.;
- water – 120 ml;
- sour cream – 200 gr;
- salt - to taste.
Preparation:
- Place finely chopped onion in a frying pan or saucepan with vegetable oil and fry until softened, then add chopped mushrooms and simmer for 3 minutes.
- Pour in water, cover with a lid and simmer for another 5 minutes.
- Uncover and cook until all liquid has evaporated.
- Transfer the mushrooms to a bowl, add sour cream and mix well.
- The mushroom mass can also be blended in a blender to give the sauce a more uniform consistency.
Sour cream and mushroom sauce recipe
Ingredients:
- 35 grams of butter;
- 2 cloves of garlic;
- 240 grams of pecherits;
- 120 ml dry white wine;
- 150 ml cream;
- 90 grams of white onion;
- 150 ml fat sour cream.
Cooking method:
- First you need to prepare all the products.
- Clean the caps and legs of the pecherits from debris using a dry cloth.
- Finely chop the mushrooms.
- Peel the onion, chop into small cubes.
- Squeeze out the garlic using a garlic press.
- Heat oil in a frying pan.
- First, fry the onion for about 3 minutes, then add the garlic to it.
- Fry for another 30 seconds. When the aroma from the garlic begins to emanate, you can lay out the pecheritsy.
- When frying, all liquid should evaporate.
- Next, season the gravy base and pour in the wine.
- When 2/3 of the wine has evaporated, you need to pour in a mixture of sour cream and cream.
- Reduce the heat and let the gravy simmer for 2 minutes until thick.
- Creamy sauce with mushrooms and sour cream is ready to eat.
With champignons
Any dish becomes tastier if served with aromatic mushroom sauce and sour cream. It goes perfectly with meat dishes, cereals, but best of all with regular boiled potatoes.
Ingredients:
- champignons – 500 gr;
- sour cream – 200 gr;
- onion – 1 pc.;
- wheat flour – 20 g;
- butter – 25 g;
- vegetable oil – 40 ml;
- ground black pepper and salt - to taste.
How to cook:
- Pour some oil into the pan and fry the finely chopped onion until translucent. Then add the washed and chopped mushrooms and fry until the moisture has evaporated from the mushrooms.
- Place a piece of butter in another frying pan and melt it, add the flour and fry for a few minutes, but not too long so that it does not change color.
- Add the flour to the pan with the mushrooms, season with salt and pepper and continue to fry, stirring constantly.
- Then add sour cream, mix everything and cook until the liquid comes to a boil, then turn off the heat. The sauce is ready, you can puree it in a blender if you like, or leave the mushrooms in whole pieces. Bon Appetit everyone!
Sour cream and mushroom sauce
Ingredients:
- mushrooms 400 g,
- onion 1 pc., -
- yogurt 100 ml,
- salt,
- pepper.
Preparation:
- Chop the mushrooms and onions as needed (then put everything straight into a blender), add salt and pepper and simmer under the lid until tender.
- Mushrooms release a lot of juice, if you want the sauce to be more liquid, then turn it off, and if not, simmer again so that the juice evaporates a little, but not completely, otherwise it will be a little dry.
- We throw everything into a bowl and mix everything with an immersion blender, you can add different spices as you like.
- Then add yogurt and mix well.
Delicious spaghetti sauce in half an hour
Ingredients:
- mushrooms 300–500 g (champignons, oyster mushrooms or whatever you have);
- hard cheese 100 gr;
- a couple of medium-sized onions;
- several cloves of garlic;
- butter or sunflower oil 100 g;
- 1 tbsp. l. flour;
- not too thick sour cream 150 g;
- greens (dill, parsley);
- salt, pepper, mushroom seasoning to taste.
Preparation:
- Rinse the mushrooms well under the tap, very carefully under the caps, as this is where the most dirt accumulates.
- Cut into strips, slices or cubes as you like and cook them for five minutes in boiling water. Then drain in a colander and let the liquid drain.
- Peel and chop the onion as if for frying. If you like it bigger, it's up to you. Place it in a frying pan and fry in oil over low heat until soft. Then add the mushrooms and cook for about half an hour, stirring occasionally.
- Mix sour cream with flour and place in a frying pan, add salt and pepper. Simmer for another 5 minutes, then add herbs, garlic and grated hard cheese. Stir constantly until it melts. The mushroom flavor of the sauce combined with the cheese aroma will leave an unforgettable impression, and the sour cream base will add thickness and volume to the dish.
Lenten sour cream and mushroom sauce
Ingredients:
- Champignons – 300 g;
- Onion – 1 piece;
- Greenery;
- Garlic – 2-3 cloves;
- Vegetable or olive oil – 1 tbsp;
- Spices – salt, pepper, herbs;
- Starch – 1 tbsp.
Cooking method:
- First you need to wash, chop the mushrooms and boil them in a small amount of water;
- Pour the resulting broth into a separate cup;
- Finely chopped onions are quickly sautéed in vegetable oil.
- It is advisable to use a non-stick frying pan so that you can get by with 1 tablespoon of oil;
- Once the onion turns golden, add the mushrooms and fry a little.
- Next, add crushed or finely chopped garlic, spices, pour in some of the water from under the mushrooms
- Separately, mix the starch with the second part of the mushroom liquid and pour into the frying pan.
- Simmer the sauce for 5 minutes and serve.
From oyster mushrooms
Oyster mushrooms in their biological composition are rich in vegetable protein and vitamins. They can successfully replace meat for vegetarians, and are also used in diets due to their low calorie content. Properly prepared, they are not inferior in taste to other types of mushrooms, and are inexpensive.
You will need:
- oyster mushrooms 400–600 g;
- medium fat sour cream 200 g;
- onion;
- olive oil;
- greenery;
- salt, ground pepper.
Cooking steps:
- Prepare the oyster mushrooms by cutting off the roots and washing and drying the rest.
- Cut the mushrooms into pieces, cubes or slices, as you prefer.
- Peel the onion and chop it finely.
- Heat olive oil in a cast iron skillet and toss in the onions.
- When it's almost ready, add the mushrooms to the pan. The liquid will evaporate after about 15 minutes, but be careful not to overcook them or they may become tough.
- Add sour cream, salt, pepper and herbs. Bring to a boil and you're done!
If the mushroom sauce is too thick, you can add milk or water. If it is too runny, add a few tablespoons of flour, stir and cook for another 10 minutes. Delight your loved ones with a new delicious dish!
Description of preparation:
I realized a long time ago that any dish is more enjoyable to eat with sauce, but since I don’t really trust store-bought options, I decided to cook it myself.
As it turned out, it’s very easy, quick and economical, so I’m happy to share with you this recipe for making mushroom sauce with sour cream. For me, it is the most delicious, since the combination of sour cream and champignons is very successful, so the taste of the sauce is quite soft and pleasant. I tried to cook it with meat, and with pasta, and with cereals and potatoes - it turns out great in all cases. Try a simple recipe for mushroom sauce with sour cream and decide for yourself what you like to eat it with. Purpose: For breakfast / For lunch / For dinner / Inexpensive Main ingredient: Mushrooms / Champignons Dish: Sauces
From honey mushrooms
To prepare mushroom sauce with sour cream from honey mushrooms, use a simple recipe.
Ingredients:
- fresh honey mushrooms;
- medium fat sour cream;
- onions, maybe green;
- butter;
- dill;
- salt pepper.
Cooking steps:
- Prepare honey mushrooms: wash, peel, cut off the tip of the stem and the cuff.
- Pre-boil them for half an hour and rinse again.
- Fry in butter and add chopped onion.
- Fry until the onion becomes transparent.
- Add sour cream, spices (salt, pepper) and half the herbs.
- Simmer until the mixture is completely cooked and smooth.
- Garnish the dish with the remaining herbs.
With sour cream
Mushroom sauce with sour cream is much healthier than with mayonnaise.
And if you take a product that is not too fatty, then the dish will turn out to be completely calorie-free.
Required Products:
- a small jar of sour cream;
- seasonings as desired;
- one onion;
- about 200 grams of champignons.
Preparation:
- 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.
Sour cream and mushroom sauce made from dried mushrooms
Ingredients:
- dry mushrooms – 100 g;
- onion – 2 pcs.;
- flour – 2 tbsp. spoons;
- vegetable oil – 100 ml;
- butter – 50 ml;
- spices;
- sour cream – 4 tbsp. spoons;
- dill greens – 1 bunch.
Cooking method:
- We thoroughly wash the mushrooms and soak them in one liter of filtered water for several hours.
- Then put them on medium heat, cover with a lid and boil until soft.
- Next, carefully remove them with a slotted spoon, cool slightly and cut into arbitrary pieces.
- Peel the onion, rinse, finely chop with a knife and sauté in a small amount of oil until golden brown.
- After this, add the prepared mushrooms and mix.
- Lightly brown the flour separately in a dry frying pan, pour in the melted butter and mix everything thoroughly.
- Gradually pour in the hot mushroom broth and simmer the mixture over low heat until thickened.
- Now add the roasted vegetables, throw in the chopped herbs and spices.
- At the very end, add sour cream, stir everything with a spoon, bring to a boil and remove the sauce from the heat.
Mushroom sauce for meat
Ingredients:
- fresh champignons - 200 gr.;
- flour - 3 tbsp. l. ;
- butter - a few tablespoons
- sour cream - a few tablespoons;
- onions - several pieces;
- dill.
Cooking method:
- Mushrooms are finely chopped and fried with butter in a frying pan until half cooked.
- After that, add flour, salt, pepper and mix everything well.
- The contents are fried for 5 minutes, and then chopped onions and sour cream are added to it.
- The components are simmered for about 5 minutes and removed from the heat.
- Before serving, you can sprinkle the sauce with herbs.
Sour cream and mushroom sauce
Ingredients:
- mushrooms 400 g,
- onion 1 pc.,
- yogurt 100 ml,
- salt,
- pepper.
Preparation:
- Chop the mushrooms and onions as needed (then put everything straight into a blender), add salt and pepper and simmer under the lid until tender.
- Mushrooms release a lot of juice, if you want the sauce to be more liquid, then turn it off, and if not, simmer again so that the juice evaporates a little, but not completely, otherwise it will be a little dry.
- We throw everything into a bowl and mix everything with an immersion blender, you can add different spices as you like. Then add yogurt and mix well.
Useful properties of mushrooms
Mushrooms are a source of human health. They contain many useful substances. Those who are on a diet will be pleased to know that this product is low in calories. This is due to their composition: they are 90% water. Another advantage is their nutritional value, since mushrooms contain protein of plant and animal origin.
It is believed that people who regularly include mushrooms in their diet are very rarely at risk of developing cancer.
Such immunity is created by lenitan present in mushrooms. In the modern world, this component is often present in cancer drugs.
Almost all mushrooms are endowed with various beneficial elements, including vitamins B, A, D, E and PP. These microelements have a beneficial effect on the human nervous system, the functioning of the cardiovascular system and other parts of the human body. In addition, mushrooms create strong immunity, which helps improve the general condition of the body. The most important rule for this food product is its measure. In order for mushrooms to bring only benefits, you do not need to eat them too often, otherwise problems with the digestive organs may occur.
Classic sour cream and mushroom sauce
Ingredients:
- dried mushrooms,
- sour cream (any fat content),
- water (I indicated for a thick sauce, but you can use more if you like a thinner sauce),
- onions, refined (I use sunflower) oil,
- wheat flour (any type),
- a pinch of ground nutmeg and black pepper, as well as salt.
Cooking method:
- The first step is to thoroughly rinse the sand (especially if the mushrooms are store-bought) from the dried mushrooms, then pour about a glass of water over them and cook over medium heat until soft (20-25 minutes). If you soak mushrooms, for example, overnight, you will need to cook them for literally 5-7 minutes.
- Meanwhile, pour vegetable oil into a suitable frying pan and heat it. Peel the medium onion and cut into small cubes. Place chopped onion in hot oil. Fry it over medium heat, stirring occasionally so as not to burn.
- When the onion turns golden, add a tablespoon of wheat flour to it.
- Mix everything and let the flour become creamy - this way we will get rid of the characteristic flour taste, which will be replaced by a pleasant nutty aroma.
- Next, pour 100 milliliters of boiling water, mix everything and let it simmer for a couple of minutes.
- During this time, the dried mushrooms were boiled. They need to be removed from the broth and cut into medium pieces if you are grinding the sauce with a blender. If desired, you can leave the mushrooms, then they need to be chopped quite finely
- Add pieces of mushrooms to the onion-flour base and pour in 100-150 milliliters of mushroom broth
- Simmer everything covered over low heat, stirring occasionally. When most of the liquid has evaporated, remove the pan from the heat.
- Add sour cream to the mushroom sauce and mix everything vigorously. Return the pan to the heat and quickly heat everything up, stirring constantly. It is important not to let the sour cream boil, otherwise it may curdle. This sauce contains flour, thanks to which the sour cream should not curdle, but you never know...
- In fact, the sour cream and mushroom sauce is ready - you just need to let it cool. But you can eat this sauce warm - in any case it will be delicious.
- I like my mushroom sauce to be smooth and almost uniform, so I puree it using an immersion blender. But this is a matter of taste - you can leave the mushrooms in whole pieces, as I said above.
