Mushrooms in creamy sauce

The aroma of mushrooms can leave few people indifferent. And if they act in a duet with cream, they turn into a delicacy that can add a noble taste to almost any dish. Mushroom sauce with cream can be served with potatoes, pasta, chicken, any meat and even fish. Because of the versatility of this gravy and its excellent organoleptic qualities, it is one of the dishes that any housewife should learn how to make.

General cooking rules

Wild mushrooms are best suited for cooking. And not only such “dignified” ones as white or boletus, but also more common species, for example, honey mushrooms, chanterelles or russula.

But if wild mushrooms are not available, you can easily replace them with oyster mushrooms or champignons from the supermarket. The dish will be a little less aromatic, but just as tasty.

Any mushrooms need to be washed thoroughly, but if greenhouse mushrooms are enough to be rinsed with just water, forest mushrooms need to be thoroughly brushed to remove all forest debris.

Advice! Before washing wild mushrooms, you can soak them in cold water for a couple of hours to make debris easier to clean off.

Cream sauce is prepared on the basis of cream, it is better to use full-fat cream, but you can use 10%. To make the sauce thicker, a flour dressing is used.

Interesting facts: The most expensive mushrooms in the world are called “yarhagumba”, their cost is about 120 thousand dollars per 1 kg. The mushroom grows in a limited area - in the Himalayan mountains at an altitude of 3 to 5 thousand meters.

Which cheese is best?

Hard cheeses are best suited for the sauce.
It's even easier with cheese. Just take a good, high-quality hard cheese, not an exotic one, but not a cheap substitute either. Dutch, Russian - just right. There is no point in adding old and expensive cheese like Parmesan. Just regular hard.

You can mix two types of cheese, add a little mozzarella or suluguni for variety. But it’s better to simply take a piece of aromatic, solid “Russian” and not invent anything. The fact is that cheese gives consistency, and mushrooms give aroma and taste. But you can add a little blue cheese as an experiment: it will add subtle notes of exoticism and a most pleasant aroma. You can add processed cheese, for example take half hard, half processed. It will have a particularly delicate, viscous consistency. Just keep in mind that the processed cheese must be of high quality, natural and without chemical flavoring additives, otherwise you will only ruin everything.

Porcini mushrooms in cream sauce

Porcini mushrooms stewed in creamy sauce are very aromatic. The recipe is quite simple, and the result is worthy of a festive table.

400 gr. fresh white mushrooms;
1 onion;
100 gr. butter;
250 ml cream (10%);
salt and ground black pepper to taste;
dill greens.

Melt butter in a frying pan. Peel and cut the onion into small cubes. Fry the onion for two to three minutes, stirring occasionally. Wash the porcini mushrooms, peel them and cut them into small pieces. It is not necessary to pre-boil the porcini mushrooms; you can add them directly to the pan. Fry the mushrooms and onions over medium heat for 10-15 minutes, stirring occasionally.

With tomatoes and eggplants

Ingredients

Servings: –+1

red tomatoes 2-3 vegetables;
small eggplant 1 1 unit;
oyster mushrooms (champignons) 600-700 gr.;
flour (to regulate thickness) 1.5-2 tbsp;
butter ⅓ pack;
milk ½ liter;
sauce set: onion, garlic, any greens;
black and allspice, bay leaf, sugar and salt - at your discretion.

Steps

35 min.Print

Place a sheet of foil on a baking sheet and fold the edges to form a plate.
Wash the tomatoes and the “little blue” and place them inside a shiny mold. Let's bake at 180-200 degrees for 10-12 minutes.
While the ingredients are preparing in the oven, peel the onions and garlic. Cut the onion into half rings, put the garlic through a press, and chop the greens.
Pour boiling water over the oyster mushrooms and cut into strips.
Peel the baked vegetables, add flour and milk. Let's beat everything with a blender.
In a saucepan at a minimum temperature, melt the butter, combine all the ingredients. Boil for 8-10 minutes, stirring. The sauce is ready!

Chanterelles in cream sauce

Chanterelles in cream turn out very tasty; for piquancy, you should add garlic to the sauce.

300 gr. chanterelles;
200 gr. cream;
100 gr. milk;
1 teaspoon all-purpose seasoning;
2 cloves of garlic;
salt, herbs to taste;
vegetable oil for frying.

Clean and chop the mushrooms. Place in a frying pan with high sides, add a little oil and simmer until the liquid has evaporated. Add a little salt.

Pour milk and cream into the chanterelles and simmer for another 10-15 minutes until the sauce begins to thicken. At the end of stewing, add chopped garlic and finely chopped fresh herbs.

A simple recipe for beginners

You can prepare this aromatic sauce for both lunch and dinner. Mushroom dishes are universal food; they can be eaten both on regular days and during fasting. Mushroom dishes are suitable for vegetarians. Can be served on everyday and festive tables. Mushroom sauces and gravies always occupy a separate niche in the menu. A fragrant addition always diversifies the table and gives even the simplest dish an appetizing taste and aroma. Surely every housewife knows how to prepare mushroom sauce from frozen mushrooms. The task is not easy, but even novice cooks can do it:

So, frozen mushrooms need to be thawed. This procedure should be carried out in order to remove ice and get rid of excess moisture.
After defrosting, the mushrooms must be chopped.
The sauce can be cut in any way: strips, cubes, and so on. However, you should not grind it too much so as not to turn the sauce into porridge.

The method for preparing the sauce is simple. First you need to prepare all the ingredients: 350 grams of mushrooms, 2 cloves of garlic (more is possible, to taste), 20 grams of starch, 100 grams of onions, 100 grams of carrots, 20 milliliters of vegetable oil and salt/pepper to taste. Further:

Place the chopped mushrooms in a saucepan, add water, covering them by about 2 centimeters, bring to a boil and cook over low heat for 6 minutes.
Then the mushrooms need to be separated from the broth.
Cool the liquid to room temperature, add starch.
It is important to stir the starch until it is completely dissolved, break up the lumps, and mix until a homogeneous consistency is obtained.
Grate the carrots on a coarse grater, finely chop the onion and fry. When blush appears, add boiled mushrooms.
Fry for five minutes over medium heat.
Next you need to add spices and garlic.
Pour in broth.

Simmer the resulting mass for five minutes (until tender), stirring constantly. Here's a simple recipe that won't take much time or effort.

Champignons in cream sauce

Champignons in cream sauce are no less tasty. The dish is good on its own, it can be served with potatoes or pasta.

400 gr. champignons;
1 lemon;
2 tablespoons butter;
1 tablespoon vegetable oil;
1 onion;
0.5 cups cream, preferably heavy;
1 tablespoon finely chopped parsley;
salt and pepper to taste.

Wash and clean the mushrooms; store-bought champignons, as a rule, do not need additional cleaning.

Advice! If you don’t have fresh champignons, you can safely use fresh frozen ones.

Place the prepared mushrooms in a bowl, pour in lemon juice, leave for 15 minutes. Peel and finely chop the onion. Cut the pickled champignons into thin slices. Heat vegetable oil in a frying pan, add butter. When the butter melts, add the chopped onion and fry for a couple of minutes, stirring constantly.

Add mushrooms to the onions, salt and pepper. Pour in the cream. Simmer for 5-10 minutes, then add parsley. You need to simmer at very low heat so that the cream does not boil, otherwise it will curdle. The dish is ready.

Calories and nutritional value

Mushroom gravy is a low-calorie dish that will not harm your figure. Its calorie content does not exceed 120 kcal, and depends on the components. The most dietary option is lean, without the use of cream, sour cream and butter. The less dairy products and frying, the lighter and more dietary the gravy will be.

Mushroom sauce with broth will contain approximately 80 kcal, 6 g. fat, 3 gr. carbohydrates and 1.5 g. proteins.

If you add cream or sour cream, the calorie content will become 108-115 kcal, and the KBJU will be something like this: proteins 10 g, fats 5-15 g. (depending on the fat content of the dairy product you take), and carbohydrates 20 g.

This is an excellent product for fasting and for vegetarian nutrition, but at the same time it is nourishing, tasty and will allow you to diversify your daily home menu. Those on a diet should make this gravy without frying the onions and vegetables, but using a light sauté in vegetable oil.

Oyster mushrooms in sauce in a frying pan

A simple recipe for cooking oyster mushrooms with creamy sauce in a frying pan. It is better to take a frying pan with high sides.

400 gr. oyster mushroom;
1 onion;
3 cloves of garlic;
50 ml broth or water;
100 ml cream;
vegetable oil for frying;
salt and pepper to taste.

We wash the oyster mushrooms well and cut them into strips about 1 cm wide. Pour a little oil into a frying pan and fry the mushrooms in it; fry until all the liquid secreted by the mushrooms has evaporated and the oyster mushrooms themselves have browned. Remove the mushrooms from the pan onto a plate.

Add a little more oil to the pan and fry finely chopped onion in it. Fry it until golden brown, then add garlic to the frying pan and add broth (water) and cream. Mix.

Advice! If you want a thick sauce, do not add broth, just use cream.

When the cream is almost boiling, add the fried oyster mushrooms to the pan, stir and simmer over low heat for about three minutes.

Cheese and mushroom sauce

Where the cheese sauce with mushrooms was originally invented is a mystery. The French will say that this is their invention. And Italian chefs will defend their leadership in this matter. But also in Rus' there is gravy made from fresh boletus mushrooms and honey mushrooms with cheese. Many housewives knew how to cook with butter and milk, and the recipe was whispered to neighbors and passed on to daughters-in-law and daughters-in-law. Today, tender pasta made from mushrooms and cheese is served in all decent restaurants, in many cozy home cafes and canteens. And skillful housewives sculpt it at their stove and delight their family with delicious dishes!

With cheese and mushroom sauce you can serve whatever your heart desires, except maybe borscht and soup. Bake a regular chicken breast under its “fur coat” and get a delicious light dinner. Add to a bowl of pasta and you've got a restaurant dish, Italian pasta. What can I say, even salads in his “embraces” acquire a new taste and charm! Let's quickly learn how to cook it and find out all the recipes for aromatic mushroom sauce, all the subtleties and culinary tricks of this product.

Mushrooms in sauce with melted cheese

Processed cheese perfectly complements the taste of the creamy sauce. For preparation, it is recommended to choose soft cheese in tubs or cheese curds marked “for soup”, since these types of cheese melt well.

500 gr. mushrooms (for example, champignons);
1 cup cream (10%);
50 gr. processed cheese;
2 onions;
salt to taste;
oil for frying.

Peel and finely chop the onion, chop the champignons into slices. If we use wild mushrooms, we first boil them until tender.

Heat a little oil in a frying pan and fry the onion in it. When the onions begin to turn golden, add the mushrooms. Stir, reduce heat and simmer for about 10 minutes.

Then lay out the processed cheese, stir and pour in the cream. Stir until the cheese is completely melted. Simmer for 5-6 minutes until a thicker sauce is obtained. Ready!

What mushrooms are suitable

Most often, champignons are used to prepare the sauce.
The main component in the delicate cheese sauce is mushrooms. They give that same breathtaking aroma, mushroom flavor and pleasant texture with pieces of soft mushrooms. Of course, it is important which mushrooms will be used in the recipe; the taste, smell and quality of the product you are preparing depends on this.

The most common and accessible are champignons, and they can be used. It is better to take not very large ones, but ideally brown ones, since this variety is much more aromatic.

Wild mushrooms are an ideal choice. They can be either fresh, if it’s mushroom season, or frozen – they will also work amazingly well. If you have dried mushrooms at home, great, they enhance the flavor very well, and add them if you use champignons. But pickled or salted mushrooms are not suitable.

Mushrooms with potatoes cooked in a slow cooker

You can also cook mushrooms in creamy sauce in a slow cooker. Let's make mushrooms and potatoes.

300 gr. champignons;
4-5 potatoes;
300 ml cream;
Vegetable oil for frying;
1 bay leaf;
spices and salt to taste;
fresh herbs optional.

Peel the potatoes and mushrooms and cut into cubes. Finely chop the greens. Pour some oil into the bowl and set it to the “fry” program. When the oil is hot, add the potatoes and mushrooms and fry for about 15 minutes, stirring occasionally.

Basic composition of the gravy

Champignons, available at any time of the year, will also work for making the dressing, but with forest “trophies” (ceps, boletus, chanterelles, saffron milk caps, aspen mushrooms, oyster mushrooms) the sauce will be especially aromatic. The main component can be used in five “guises”.

Fresh. It is most preferable, as it provides the most intense taste and pronounced aroma. Usually mushrooms are boiled or fried; it is recommended to pour boiling water over them first.
Frozen. Before adding to the dressing, the product must be defrosted at room temperature, or even better in the refrigerator. Frozen mushrooms are always fried before adding to the sauce, usually with onions, sometimes with carrots.
Dried. Before use, mushrooms are soaked in warm water or milk, then boiled with bay leaves.
Salty. The product must be soaked and boiled. Tubular mushrooms are suitable for dressings: trumpet mushrooms, milk mushrooms, russula, cap, bitter mushrooms.
Marinated. The marinade is strained off before adding to the sauce. Additional preparation (frying, boiling) is not required.

In addition to mushrooms, the dressing contains other components. The variety of possible options is reflected in the table below.

Table - Sauce variations

Variety
The basis
Thickener

Lactic	Milk; cream; kefir; sour cream; mayonnaise	Flour; eggs; heavy cream; cheese
On broth	Meat or chicken broth; mushroom broth	Flour; cheese
Lean	Vegetable broth; mushroom broth; pureed tomatoes; coconut milk	Flour; tomato paste

The following additional ingredients are used: wine (usually white, sometimes red), spices (thyme, pepper, basil, dill, parsley, nutmeg, horseradish and other spices and herbs), onions, garlic, fresh lemon juice, cheese, tomato pasta, eggs.

The prepared mushroom sauce is stored in a closed container for no more than two to three days in the refrigerator. However, it is better to make the dressing immediately before serving.

Recipe for Lenten Mushroom Gravy

Recipe for mushroom soup from porcini mushrooms with pasta Mushroom soup is one of the most delicious and healthy first courses, and it is easily absorbed by the body. Soups are cooked in various broths: vegetable, meat or just water, using fresh, pickled, dried and frozen mushrooms.

There is an interesting variety of mushroom soup with the addition of pasta. It goes well with potato cutlets and can be poured over pasta. If you season buckwheat and rice with a similar sauce, the cereal dish will become juicy and even more tasty.

Necessary:

250 grams of fresh champignons;
1 large onion;
1 mushroom bouillon cube;
pepper, salt - to taste;
40 grams of vegetable oil;
1 liter of water;
2 tbsp. spoons of wheat flour.

How to cook:

First, prepare the onion by peeling it, rinsing it, and cutting it into small cubes.
Pour half the amount of oil into the frying pan, heat it up, and add the prepared onion pieces. Fry the onion until appetizingly golden brown. At the same time, prepare the champignons: wash and cut lengthwise into thin, beautiful slices.
When the onion reaches the desired shade, place it in a bowl.
Add the rest of the vegetable oil to the frying pan, heat it, and add the champignons. Fry them for 15-20 minutes.
Now pour water into the pan, let it boil, add the crumbled bouillon cube.
If you want the gravy to be completely natural, replace it with a pinch of salt and dried chopped dill and/or parsley.
Simmer the sauce under a closed lid for 10 minutes.
Meanwhile, pour the flour into a bowl or glass, add 50 grams of water, stir.
Pour the thickener into the pan, quickly stirring its contents; thanks to the flour, the gravy will thicken before your eyes.
If the sauce needs more salt, do so and add pepper to taste.
After this, put the onion in the pan, boil the sauce for 5 minutes, stirring continuously.
Now you can put it on top of a dish with steaming spaghetti or fluffy rice.
Gravy is served with potato cutlets in a gravy boat or poured directly over them when serving in portioned plates.

Ingredient Features

The main ingredients of mushroom sauce seasoned with cream are mushrooms, cream, wheat flour, butter and spices in the form of garlic and onions. In terms of their nutritional and taste qualities, all products have properties that together form a dish.

Mushrooms. To prepare sauces and gravy from mushrooms, you can use any type of product. Mushrooms can be used either fresh or previously prepared in the form of freezing or drying. Plants collected in the wild have the brightest taste, but this product is not completely safe to use.
Cream. Cream is considered one of the main ingredients for preparing any type of sauce. The taste and nutritional value depend on their fat content and product quality. To prepare sauces with cream, you can use both products with a low fat content and enriched ones. An option to replace the ingredient with another product is sour cream, the fat content of which may also differ.
Butter. In some cases, to reduce calories, the ingredient is excluded from the food list. Butter is needed for frying ingredients; its properties make the dish richer and tastier.
Spices. Both fresh ingredients (garlic, onion) and dried are used. Food additives, the main purpose of which is to change taste, are selected based on personal taste.

With chicken fillet

Another classic version of this dish is pasta with chicken and mushrooms. This recipe will use chicken fillet.

Other parts of the carcass are not suitable for paste.

Ingredients:

100 grams of pasta;
chicken fillet – 300 g;
mushrooms – 150 gr;

heavy cream – approximately 50 ml;
herbs and fine salt.

Preparation:

Boil the pasta according to the recipe indicated on the package.
Wash and dry the mushrooms and meat. Cut into small pieces.
Pour oil into a hot frying pan and add chicken. Fry for 1-2 minutes, then transfer to a plate.
Fry chopped onions and mushrooms in the same oil. When they are ready, pour in the warm cream.
Simmer, stirring regularly, for 10 minutes. Add the meat and cook the sauce for another 5 minutes.
Immediately mix the prepared pasta with mushrooms and chicken in a frying pan and serve in portions.