Homemade porcini mushroom sauce

Hello dear readers of my culinary page. Today we will talk about how to prepare a thick sauce from fried porcini mushrooms. This is a very tasty and satisfying filling that serves as an excellent addition to steaks, cutlets, frying, fresh and stewed vegetables and snacks. It can be served as a pate with pieces of toasted white bread or croutons, spread on canapés and tartlets. The gravy is hearty, simple and versatile. A real lifesaver for housewives in different situations. Different recipes may contain different components that will create certain flavors. Before experimenting with the composition, you need to master the preparation of the basic base.

Basics of cooking

Thick Roasted Porcini Mushroom Sauce is a delicious and filling condiment that's great as an accompaniment to steaks, chops, quick meals, fresh and steamed vegetables, and appetizers.
It can be served as a pate with slices of toasted white bread or croutons, or spread on sandwiches and tartlets.
The sauce is hearty, simple and versatile. A real lifesaver for housewives in different situations.
Different recipes may contain different ingredients that create a specific taste.
Before you start experimenting, you need to know how to prepare the base.

How to cook

Making this sauce is very simple. First, fry the mushrooms in oil and then add the ingredients specified in the recipe. The composition can be replaced, leaving only the base of the dish:

boletus mushrooms themselves;
vegetable or animal oil;
onion.

Several spices and various vegetable ingredients can be added to this basic mixture, which brings out the aroma and taste of the dish in a new way. But you can only experiment with vegetable filling. Can add:

tomatoes;
other vegetables;
seasonings

If the sauce is prepared on the basis of dairy products, then its composition should not be changed arbitrarily. It is better not to add anything new to the porcini mushroom sauce with sour cream or cream, but to prepare it following the recipe.
Preparation does not require a long process. The sauce can be consumed hot or cold. Having mastered the basic principles of cooking, you can easily diversify your home menu.
Do not prepare it in advance, as it is not recommended to store the composition for more than two days. Even in the refrigerator, it can deteriorate if stored for a long time.

Calorie content of porcini mushroom sauce

The porcini mushroom itself is low in calories, as it contains 34 kcal per 100 g. The indicator becomes higher when adding various products. The sauce according to the classic recipe contains 102 kcal per 100 g, with sour cream - 69 kcal, with nutmeg - 67 kcal, with garlic - 143 kcal, with onions and cheese - 174 kcal, with processed cheese - 200 kcal.

Advice! You can add your favorite spices and chopped herbs to all the proposed recipes. If you like a liquid sauce, then you need to beat the finished dish with a blender.

Preparing mushrooms

An important step in making the sauce is the preparation step. To prepare a creamy sauce with porcini mushrooms, you need to carefully handle these gifts of the forest:

wash them;
clean;
clean.

If boletus mushrooms are purchased dried, then before cooking they must be soaked in water or milk for several hours. Frozen mushrooms must be properly thawed and washed. They are then crushed and fried.

Basic recipe

For lovers, these are, of course, the most delicious, the most desirable, since porcini mushrooms are considered one of the best. Even if you don't have too many mushrooms, you can use them to make something very tasty, like a sauce.

This is very simple to do: just fry the mushrooms along with the onions, then simmer a little in cream, and at the end just chop with a blender. This sauce can be served with pasta, spread on bread, or used as a base for sandwiches or tartlets. And, of course, porcini mushroom sauce goes well with dumplings with potato filling, mashed potatoes, croutons and other potato dishes.

To make this creamy porcini mushroom sauce, you only need a few ingredients—there's no need to overshadow the wonderful flavors and aroma of the dish.

Ingredients:

porcini mushrooms – 150 g;
cream 30% – 150 ml;
water – 120 ml;
dill - a bunch;

salt and pepper - to taste;
onion – 1 pc.;
butter – 100 gr.

Preparation:

Clean porcini mushrooms from forest debris.
Cut them into cubes.
Chop the onion for frying very finely.
Melt the butter in a frying pan, add the onion and put on fire.
Immediately add mushrooms to it. Stirring, fry until lightly browned.
Add cream to the mixture. You can use more than what is indicated in the recipe, then there will be less mushrooms and more liquid in the sauce. This way, you can adjust the number of servings if there are few mushrooms and the sauce needs to be made for more servings. You can use cream with less fat, then you don't need to add water.
Season the sauce to taste with salt and pepper and cook, covered, over low heat for about 10 minutes. At the end, add chopped dill.
Then grind the mass using a blender. You can either grind it into a smooth paste or make a sauce with mushroom pieces. Delicious in both forms.
Porcini mushroom sauce with cream is ready. We use it for its intended purpose.

Sauce with champignons and cream for meat

Royal champignons

It is better to take royal champignons, they are more flavorful!

To make a creamy mushroom sauce from champignons with cream for meat we will need:

Champignon mushrooms – 400 g
Onions - 2 medium heads
Cream 20% – 350 ml
Sour cream 2 tbsp. l.
Butter - 30 g
Vegetable oil - 2 tbsp. l.
Salt - to taste
Pepper - 1 pinch

To prepare a creamy sauce for meat with mushrooms, you first need to prepare the ingredients.

Wash the onion and chop it into small cubes, place it in a frying pan with sunflower oil and fry until transparent.
Add butter and finely chopped mushrooms to the onion. Turn up the heat and fry the mushrooms until done.
Pour in cream and sour cream, salt, sprinkle pepper, simmer for 5 minutes. You don’t have to pour the cream all at once, but add it depending on the desired thickness.
Bring with a blender until smooth and simmer over low heat for a couple of minutes.

Creamy sauce with mushrooms for meat is ready!

This mushroom sauce made from champignons with cream for meat, the recipe is just a bomb! It will explode your taste buds. Be sure to try serving this mushroom sauce with steak.

How to quickly peel champignons

Life hack on how to quickly peel champignons:

Place the champignons in a bowl of water and add flour, which, like an abrasive, will help quickly wash the mushrooms.

The best recipes with mushroom sauce

If you are using frozen mushrooms, defrost them first by placing them on the bottom shelf of the refrigerator for an hour and then leaving them at room temperature for a while. If you cook undefrosted mushrooms, they will not fry due to excess moisture in the pan.

Chicken fillet with porcini mushroom sauce

They love this recipe for its simplicity and speed of preparation. The delicate but characteristic taste of porcini mushrooms combined with cream will make any dish unique.

Ingredients:

chicken fillet – 2 pcs.;
porcini mushrooms – 300 g;
rice – 200 gr;
cream (20%) – 300 ml;
onion – 1 pc.;
garlic (1 for fillet, 2 for sauce) – 3 cloves;
butter – 20 g;

a mixture of peppers (pink and white to taste);
salt;
wheat flour – 1 tbsp. l.;
parsley - 2 sprigs;
coriander (ground);
oil (for frying).

Preparation:

Boil the rice in salted water. Cook over low heat for 30 minutes.
Boil the porcini mushrooms in a small amount of salted water for 3-5 minutes, constantly skimming off the foam. After the time has passed, place them in a colander and let the liquid drain.
Meanwhile, take care of the fillets. Season with salt, freshly ground pink pepper and finely chopped garlic. Rub all the spices into the meat. Fry the fillet in vegetable oil for about 5-7 minutes on each side. Don't rush to turn the pieces over; let them cook well. This way the meat will be golden on the outside and juicy on the inside.
Fry the prepared mushrooms in a frying pan with a little oil over medium heat until the moisture has completely evaporated and the mushrooms have acquired a beautiful color. Add chopped onion, oil, coriander (not too much, don't overdo it) and 2 cloves of garlic. They don't need to be peeled, just crush it with a knife. Fry until the onion becomes translucent.
When the mushrooms are almost cooked, add flour and mix well. Pour the warm cream into the pan (heat it in the microwave), bring to a boil and reduce the heat to low (the cream should not boil too much). Add salt (remember that the mushrooms were boiled in salted water), season to taste (freshly ground white pepper is just right for this dish), add finely chopped parsley. Cook for a few more minutes and taste, adding more salt if necessary.
Place rice on a plate. Slice the chicken, place it next to the rice, pour a generous amount of sauce over it and sprinkle with freshly ground pink pepper.

Bon appetit!

Pizza with mushroom white sauce

Ingredients for the dough:

wheat flour – 250 gr;
water (warm) – 125 g;
salt – 1/3 tsp;

sugar – 1 tsp;
yeast (dry fast-acting) – 1 tsp.

For the sauce:

mushrooms – 150 gr;
cream (20%) – 200 g;
onion – 1 tbsp. l.;

spices (salt, pepper) – 1 tsp;
butter (for frying) – 50 g;
soft cheese – 1 tbsp. l.

For filling:

mushrooms (for decoration) – 50 g;
soft cheese – 200 gr;
spices – 1 tbsp. l.

How to cook:

Prepare yeast dough. Mix warm water with sugar. In a separate bowl, combine dry ingredients: flour, salt and yeast. Form into a ball. Add butter and knead the dough for another 10 minutes.
Cover the dough with plastic wrap and set aside in a warm place to rise.
Chop the onions, mushrooms and grate the cheese. Grind as desired, as you will need to use a blender later. Prepare a few mushrooms for decoration.
Melt the butter in a frying pan and fry the onion until golden brown. Add the mushrooms and wait until they are lightly browned.
Pour in the cream. Season to taste with salt and pepper. Simmer for 15–20 minutes. Add cheese at the end.
Process using a blender.
Then assemble the pizza. Divide the dough into two parts and roll out to a thickness of 2 mm. Brush the layers with sauce, sprinkle with spices, and top with cheese and mushroom slices.
Bake on parchment paper. You can sprinkle with semolina to make the pizza come off easier. 250 degrees, approximately 5-7 minutes.

Aromatic, spicy mushroom sauce can transform any dish beyond recognition

To prepare dishes in Russian cuisine, mushrooms are used in any form - fresh, dried or frozen. They are used to make soups and stews, and add them to borscht. When stewed and fried, it is a separate dish or an ingredient in porridges and pies fillings. Mushroom sauce, aromatic and tasty, will add a piquant taste to meat or poultry dishes.

Mushroom sauce: how to cook

Photo: Shutterstock

Of course, the most delicious mushroom sauce will come from wild mushrooms, for example, porcini mushrooms, aspen boletuses, boletus mushrooms, and chanterelle mushrooms. They can be used fresh, but only dried wild mushrooms can give the dish the strongest flavor.

Porcini mushroom is best, but dried honey fungus will also be very good. If you have such an opportunity, you can freeze or dry wild mushrooms for future use - you need very little of them to prepare the gravy.

And frozen mushrooms, even those grown artificially (champignons and oyster mushrooms), will make an excellent gravy.

Before cooking, soak dry mushrooms in boiling water for 2–3 hours. After this, you can cook them in the same way as fresh ones.

This gravy can be made from fresh wild mushrooms or champignons. For it you will need: - 200 g of fresh mushrooms; - 2 medium-sized onions; - 100 g cream 20%; - 2 tbsp. sour cream 15 or 20%; - 2 tbsp. wheat flour; - 4 tbsp. olive oil; - salt; - fresh herbs.

Wash the mushrooms and dry a little. To do this, they can be laid out on paper kitchen towels and left for an hour and a half. Then cut into slices and fry in a hot frying pan, adding olive oil.

Fry, stirring constantly, for 15–20 minutes, then add the finely chopped onion and continue to fry until it begins to caramelize and turns light brown. Mix sour cream and cream, add salt to the mixture and dilute the flour in it.

Pour this mixture over the mushrooms; when it boils, remove the pan from the stove and add some finely chopped herbs to the gravy.

Do not add a lot of spices and herbs to dishes with mushrooms in order to preserve the natural aroma of mushrooms

For this simple recipe you will need: - 400 g of fresh or frozen champignons; - 1 large carrot; - 2 medium-sized onions; - 1 liter of boiled water; - 5 tbsp. sour cream; - 4 tbsp. olive oil; - salt; - ground black pepper.

Heat a frying pan, pour olive oil into it, fry finely chopped onion until golden brown, add grated carrots and simmer everything together for 10 minutes, stirring constantly. Cut the mushrooms into slices, add water and cook. When the water boils, reduce the heat to medium.

After 10 minutes, add fried onions and carrots, sour cream, and salt to the mushrooms. Add a little pepper, mix everything and simmer the gravy for another 5-10 minutes.

Source: https://www.wday.ru/dom-eda/soh/aromatnaya-pikantnaya-podliva-iz-gribov-sposobna-preobrazit-lyuboe-blyudo-do-neuznavaemosti/

Calories and nutritional value

Mushroom sauce is a low-calorie dish that will not harm your figure. Its calorie content does not exceed 120 kcal and depends on the ingredients. The most dietary option is the lean version, without the use of cream, sour cream and butter. The less dairy products and frying, the lighter and more dietary the sauce will be.
A mushroom broth sauce will have about 80 kcal, 6 g fat, 3 g carbohydrates and 1.5 g protein.

If you add cream or sour cream, the calorie content will be 108–115 kcal, and the KBJU will be approximately: proteins 10 g, fats 5–15 g (this depends on the fat content of the dairy products you consume), and carbohydrates – 20 g.

It is great for Lent and vegetarian dishes, but at the same time it is filling, tasty and will allow you to add variety to your daily home menu. For those who are on a diet, this sauce should be prepared without frying onions and vegetables, but using light sautéing in vegetable oil.

Adviсe

Mushroom sauce can surprise many with its taste, and if you become addicted to it, you will no longer be able to cook proven dishes without pouring them with this sauce. Mushrooms themselves go well with many dishes, and gravy with them is no exception. In conclusion, I would like to give some tips to make your dinner tasty and aromatic:

The thickness of the sauce can be adjusted by adding flour, previously fried in butter.
Try using homemade dried mushrooms for this recipe. If you buy them at the market, you are taking a pig in a poke.
A deep cast-iron frying pan or a thick-bottomed saucepan is best for cooking. The gravy will be prepared best in such a container.
The sauce is a great addition not only to meat, fish or vegetables. It can also be used as a side dish (cereals, purees, pasta) or made into a full meal for lunch or dinner.