How to quickly prepare mushroom sauce from champignons, recipes for every taste

Champignon is a common, accessible version of mushrooms that we learned to grow entirely at home, so to speak, put it into production. Nowadays, the shelves of all stores and supermarkets are filled with them, so they cannot be called exotic. But there is a plus to this: abundance guarantees low cost, and properly prepared mushroom sauce from champignons will turn any dish into a masterpiece. So don’t be afraid to experiment, the taste will pleasantly surprise you, the sauce is used as an addition to the main dish, it can be served fully with a side dish, the only difference is in the method of preparation.

How to make a delicious champignon sauce?

The main rule for preparing the sauce is the heat treatment of the mushrooms themselves; you should not overcook them or dry them out in a frying pan, however, excess moisture will make the dish watery, which will also affect the final taste characteristics. Mushroom champignon sauce should be rich, thick and satisfying.

To do this, you can change the ingredients, for example, cream for sour cream, add flour or, conversely, dilute with milk. There is a recipe with cheese for mushroom sauce; it can replace flour, while the champignon sauce itself will not suffer in any way, but the cheese aroma will add a milky piquancy.

If you like cheese, you can use smoked sausage cheese as an option. Combined with champignon mushrooms, this is the best, original sauce recipe and very easy to prepare. You can learn other delicious recipes from our article.

Minimum set of products for cooking in different variations:

• Champignon;
• sour cream, milk or cream;
• onions, garlic or tomatoes;
• flour, starch or cheese;
• salt, pepper, spices;
• parsley or dill;
• oil, butter or vegetable;
• Additives: boiled eggs, corn, minced meat, and whatever else your imagination allows.

If you want to use the sauce as an addition to another dish, you need to chop all the ingredients finely or even put them through a blender. If your goal is a complete ready-made dish with a side dish (cereals, potatoes, vermicelli), then you should cut it larger.

Recipe Mushrooms stewed in milk with cheese. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Mushrooms stewed in milk with cheese.”

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of mushrooms stewed in milk with cheese is 70.6 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Delicious champignon sauce with cream

A very satisfying recipe - mushroom sauce from champignons - becomes thicker and tastier when cooked with cream, you don’t have to use butter. The percentage of fat in the cream will not affect the sauce, but will only emphasize the pleasant taste of the champignons. From the products we will need:

• butter – 20-30 g for frying mushrooms;
• fresh mushrooms – 200-500 g;
• garlic – 1-3 cloves (optional);
• grated lemon zest - 1 teaspoon;
• cream – 200-300 g;
• ground pepper, nutmeg, salt - to taste.

Let's start cooking:

1. Wash fresh mushrooms under the tap, cut off the ends of the stems, remove stains and dirt, and dry. Cut into slices, the size depends on your preference.
2. Heat the oil in a frying pan, add the mushrooms and fry until the excess moisture evaporates.
3. Take a lemon, wash it well and dry it. We grate the zest on a fine grater, all over the lemon, not reaching the pulp, only the yellow part. When a lemon is “stripped” it is not a death sentence; it can be used further, but the storage method is a little different. Cut it into slices, sprinkle with sugar, put it in a container with a lid and put it in the refrigerator; the shelf life in this form is unlimited.
4. When the mushrooms are stewed, pour the cream into the frying pan, add salt, pepper, sprinkle with nutmeg and lemon zest, mix well and simmer for another 5-7 minutes.
5. Garlic should be added at the very end, as it does not like prolonged heat treatment.

The mushroom sauce is ready, add it to chops, fish or poultry, serve with pasta or buckwheat; the aroma of champignons combined with cream will pleasantly and deliciously surprise you.

Other options for mushroom dressing for side dishes

Variants of mushroom sauce
The sauce made from mushrooms, cream and olives has a pleasant and bright taste. To add piquancy, soy sauce is added, thanks to which the dressing becomes interesting in taste. In the following recipe you should clearly feel the pieces of mushrooms and olives. The gravy goes well with meat, fish, buckwheat, and pasta.

Ingredients:

• champignons – 200 g;
• olives – 40 g;
• onions – 1 pc.;
• cream 25% – 300 ml;
• soy sauce – 1 tbsp. l.;
• sunflower oil – 4 tbsp. l.;
• olive oil – 3 tbsp. l.;
• salt, pepper, nutmeg to taste.

Step by step recipe:

1. First, peel the onion and cut it into cubes.
2. Pour oil into the frying pan and heat it. Add onion and sauté for 2 minutes. The cubes should become soft and golden.
3. The mushrooms are washed and chopped as finely as possible. Place in a frying pan and continue to fry over medium heat for 5 minutes.
4. Then salt and add pepper. Cream is poured.
5. When the cream has reduced slightly and become thick, the mixture is stirred. The fire is kept to a minimum.
6. The olives are cut into small pieces and added to the other ingredients. Mix thoroughly and add soy sauce.
7. Simmer for another 3-4 minutes, achieving the desired consistency.
8. The pan is removed from the stove and covered with a lid. Let stand for 15 minutes

Milk-mushroom sauce goes well with potatoes, rice, vegetables, fish, and beef. Place the side dish or meat on the dish and pour over the gravy.

Delicate champignon sauce with sour cream

A quick, delicious recipe for mushroom sauce for a minimal budget using champignons with milk or sour cream (your choice). Due to its delicate, airy consistency, milky taste and characteristic color, the dish is called white mushroom champignon sauce.

The set of products is very simple:

• fresh champignons;
• a little milk or sour cream;
• a pair of onions;
• a little flour;
• pepper and salt.

Step-by-step preparation of the tender mushroom sauce is presented in the video recipe:

Omelet with mushrooms - cooking features

Fresh champignons are an important ingredient in classic French omelet recipes. These mushrooms are also a valuable source of protein, although not very much of it. About 60 grams of chopped champignons is enough for a delicious morning omelet. They contain only 15 calories and are rich in vitamin B, making them a good addition to your daily diet.

A proper mushroom omelet is prepared following certain rules:

• It is better to take fresh mushrooms, since they can be bought in supermarkets at any time;
• greens not only improve the taste of the omelet, but also add brightness, which is important for creating a positive mood in the morning;
• milk can be replaced with kefir;
• choose seasonings to taste;
• You can add tomato or bell pepper to this omelette with champignons - it will be even tastier.

The mushroom omelet recipe below is ideal for dinner or early breakfast for adults, and for children you can prepare other dishes for breakfast: pancakes, flatbreads, pancakes.

The mushroom omelette in this recipe can be cooked for two in one frying pan with a diameter of approximately 26 cm. However, preparing two separate smaller omelettes does not require more time - it all depends on our will. Below you will find the ingredients and recipe for making an omelet with champignons and onions.

• Preparation: 5 minutes
• Cooking: 10 minutes
• Ready meal: just 15 minutes
• Number of servings: 2

Unusual mushroom sauce from canned champignons

Do you have a jar of canned champignons lying around at home? Can't you imagine what new things you can come up with from them? Then our recipe is especially for you.

Lenten sauce with champignon yoghurt is suitable for diet lovers, and with egg, cream, sour cream or milk it will delight the rest of the family. You can prepare many dishes from canned mushrooms; as a rule, they are all known and tested by the majority, but champignon sauce will pleasantly surprise even experienced eaters. We will need the following products:

• a can of canned mushrooms;
• sour cream, milk, cream or yogurt;
• several boiled eggs;
• oil of any kind;
• bulb;
• greens (fresh or dry);
• spices to taste.

Step-by-step preparation:

1. Do not open the jar of mushrooms all the way and drain all the liquid. If the mushrooms are chopped, great, whole ones need to be chopped.
2. Peel and finely chop the onion. Alternatively, even green onions will do.
3. In a heated frying pan with oil, fry the onion until golden brown.
4. Then add the mushrooms and fry over low heat for 10 minutes.
5. Peel the eggs and grate them whole on a coarse grater.
6. Pour the eggs into the pan, add sour cream, herbs and spices. Simmer for another five minutes and it's done.

If you want to omit the eggs and make an all-diet version, use a spoonful of flour to thicken, low-fat yogurt for the dressing, and milk instead of butter for the sauté.

Lenten mushroom sauce from champignons with garlic for pasta

Lenten mushroom sauce served with pasta has a rather interesting taste and is excellent for weight loss, provided that the pasta is taken from hard varieties.

Ingredients:

• a pinch of nutmeg;
• salt and ground black pepper;
• refined oil;
• 1.5 tbsp. l. wheat flour;

• 400 grams of mushrooms;
• 2 cloves of garlic;
• 300 ml water or vegetable broth;
• 1 onion.

Preparing the lean mushroom sauce takes no more than 30 minutes.

1. Peel and dice the onion and chop the garlic with a knife.
2. Place the onion and garlic in a frying pan heated with oil and fry until translucent.
3. Cut the pre-peeled mushrooms into thin slices, add to the vegetables and bake for 10 minutes.
4. Add flour, mix thoroughly, season with salt and pepper to taste and nutmeg.
5. Pour in water or broth, mix thoroughly again and keep on low heat until the mixture thickens.
6. Serve the sauce with your favorite type of pasta.

Classic mushroom sauce for pasta

In order to turn ordinary pasta into an original, interesting and satisfying dish, like in the best restaurants, we only need champignon sauce. Quick recipe, tasty and inexpensive. The simplest set of products, but you can feed the whole family.

Ingredients:

• spaghetti – 200 gr;
• one onion;
• fresh champignons – 250 gr;
• salt, pepper, spices;
• cream 20% fat – 200 gr.

Video instructions for cooking:

Spaghetti cooked with chicken and mushrooms

Spaghetti cooked with chicken and mushrooms

This dish is dietary because it is not fatty and therefore not as high in calories as when using cream and cheeses.

Ingredients:

1. Durum wheat spaghetti - 200 g.
2. Chicken fillet without skin - 200 g.
3. Champignons - 0.5 kg.
4. Salt, pepper, fresh basil - to taste.

Preparation:

• Boil the chicken in a liter of water until cooked. We do not add salt to the broth.
• Dilute half of the resulting broth with water and cook the pasta in it. Place the boiled pasta in a colander and let the liquid drain.
• Cut the finished chicken fillet into medium-sized pieces.
• Shred the champignons into a medium slice. Place the saucepan on the fire, add the mushrooms, pour in the remaining half of the broth and cook over high heat until the liquid evaporates.
• After the champignons are cooked, add fillet and spaghetti to them, heat for two minutes and serve.

Milk sauce

This recipe is made exclusively with milk, so you can prepare the sauce even if you don’t have sour cream or cream at home, control the fat content, thicken with hard cheese, which will only enhance the mushroom aroma of the champignons. Also, a combination of milk and butter can easily replace cream, and it will be even tastier. As a result, you will get a mushroom sauce from champignons with milk that is no worse than the recipe with sour cream and cream.

A simple set of products:

• mushrooms;
• milk;
• onion;
• salt, pepper, citric acid;
• hard cheese;
• oil;
• parsley;
• spoon of flour.

Cooking:

1. Let's boil the milk, no matter where you purchased it and no matter how unsure of the quality you are, do not neglect this point. Firstly, the safety of family and friends comes first, and secondly, this dish will even be stored much longer than with raw milk.
2. Wash the mushrooms thoroughly, clean the stems, dry and cut.
3. The onion must be peeled, finely chopped and fried in a frying pan with butter until almost cooked.
4. Add the mushrooms to the onion and simmer until excess moisture evaporates.
5. Grate the cheese into shavings on a coarse grater.
6. When everything is ready in the frying pan, pour in the milk, after stirring a spoonful of flour in it. Salt, pepper, add a pinch of citric acid, mix, simmer for seven minutes.
7. At the very end, generously sprinkle the contents of the pan with cheese shavings, cover with a lid and let the shavings melt completely.
8. The milk sauce is ready, when serving, garnish with a couple of whole sprigs of parsley or finely chopped herbs, enjoy your meal.

Spicy mushroom sauce for spaghetti

The recipe is perfect for spaghetti, will decorate any meat dishes, fish or poultry, and mushroom sauce from champignons is in perfect harmony with potatoes and cereals. Even a child can cook, but how can you easily diversify the family diet with the help of an ordinary set of products:

• freshly cooked spaghetti – 450 g;
• mushrooms - 750 gr;
• low-fat cream – 225 ml;
• a couple of spoons of soy sauce;
• a couple of cloves of garlic.

Step-by-step preparation of this recipe:

With cognac

Cognac adds a slight tartness, and in combination with cream creates a subtle sweetish taste.

Follow the proportions indicated in the recipe, as if you overdo it with the amount of cognac, the sauce will be bitter.

Ingredients:

• 2 cloves of garlic;
• black pepper, salt;
• 1 onion;
• half a glass of cream;

• 1 tablespoon cognac;
• a small bunch of parsley;
• 150 grams of champignons.

Preparation:

1. Heat the cognac in a frying pan, add the diced mushrooms.
2. Finely chop the onion and add to the mushrooms. Season with pepper and add salt. Squeeze the garlic.
3. Pour in the cream and simmer the sauce for 12 minutes.
4. 2 minutes before the end of cooking, add finely chopped parsley.

Delight your guests with a delicious sauce - mushrooms will enrich any dish and add a unique taste to even the most boring appetizer.

Tomato sauce with champignons

A very unusual and tasty recipe. Mushroom sauce can be made from frozen mushrooms and is no less tasty than from fresh champignons. Try it, this dish may surprise you.

Product set:

• fresh mushrooms;
• cream or sour cream;
• butter or olive oil;
• a couple of onions;
• 1-3 cloves of garlic;
• tomato paste;
• a little wheat flour;
• salt, allspice, bay leaf;
• greenery.

Preparation:

1. Wash well and clean the mushrooms. We cut off the spots and the end of the leg. Dry and cut as convenient, it doesn’t matter.
2. Peel the garlic and onions. Cut the onions into cubes and the garlic into thin rings.
3. Heat a frying pan with oil, fry the onion until golden brown, add the mushrooms, simmer until excess moisture is removed.
4. Mix the tomato paste with flour and cream and pour it into the frying pan with the onions, a pinch of salt, a couple of allspice peas, and a bay leaf.
5. At the very end, sprinkle with garlic and simmer for three minutes, decorate with herbs, the dish is ready.

From frozen mushrooms

How to cook

1. Mushroom sauce can also be made with cream. The recipe and preparation steps are the same as in the previous version.
2. In this case, use cream instead of sour cream. However, if we dilute sour cream with water, then in this case there is no need for it.
3. Dissolve 1 tablespoon of flour in 200 ml of 10–15% cream and pour into the fried onions and mushrooms.

Unlike sour cream, a creamy dish will be more tender and non-acidic. This product will harmoniously complement any side dish. You can sprinkle with herbs when serving.

You already know how to make mushroom sauce from fresh champignons. Sometimes it becomes necessary to use a frozen product. The culinary feature is that these mushrooms are more juicy. The amount of liquid must be adjusted during the cooking process. When evaporated, it decreases or evaporates. There is no need to defrost the main ingredient before heating it. The finished dish of frozen mushrooms will be slightly darker, but this will not affect the taste.