How to make sauce from dried mushrooms and mushroom powder: recipes for dressings for different dishes

A sauce made from dried mushrooms is an excellent addition to any main dish or side dish, you just need to choose the right ingredients for it. A rich, aromatic dressing that perfectly complements pasta, meat and fish dishes, or casseroles. Another advantage of this dressing, besides its taste, is its ease of preparation, so it’s worth learning several recipe options.

Hearty mushroom sauce recipe made from ground dried mushrooms

The recipe for a hearty sauce made from dried mushrooms involves the use of the following components:

50 g dried champignons.
1 glass of milk.
2 tbsp. spoons of vegetable oil.
20 g butter.
25 g garlic.
1 tbsp. spoon of flour.
1 PC. onions.
2 glasses of water.
1 pinch of salt.
20 g parsley or dill.

This mushroom sauce can be made from dried ground mushrooms or simply chopped dry ones.

Cover the champignons with water and leave for 2 hours.

When they soften, you need to cook them in the same liquid for 40 minutes. Transfer the finished champignons to another container.

Cut the onion into small cubes and fry in vegetable oil until golden brown, this will take 10 minutes.

After this, add chopped champignons and simmer for another 15 minutes.

Grind the flour with melted butter and fry over low heat for 4-5 minutes. After this, you need to carefully add the prepared liquid into it.

Place the mushrooms in a saucepan and cover them with broth.

The final touch at this stage is adding salt.

Then you need to slowly pour the heated milk into the container, stirring the mixture constantly. The cooking time will take 15 minutes.

Grind the garlic with herbs and add to the gravy, this will add a touch of piquancy to the dish.

Simmer over low heat for another 3-5 minutes. and you can serve the finished sauce on the table. This option goes well with both vegetable and meat dishes.

Preparation

It is important to prepare dry porcini mushrooms correctly - rinse and soak for 4-6 hours in cold water. During this time, they will swell, the folds of the caps will open and particles of the stove will settle at the bottom of the bowl.

After the specified time has passed, transfer the mushrooms to a saucepan or pan. Fill with the same water in which they were soaked (drain carefully so that no sediment gets in). Boil until fully cooked - 1 hour. You can add a little salt during the cooking process, but you don’t need to add too much salt; it’s better to adjust the amount at the very end of cooking.

Cool the already boiled mushrooms, finely chop them with a knife, and filter the broth (you can again carefully drain them from the sediment to be on the safe side). Place approximately one third of these mushrooms in the bowl of an immersion blender, add 250 ml of broth. Using a submersible blender, the flavor of the porcini mushrooms will be fully revealed in the sauce.

Heat butter and vegetable oil in a frying pan. Fry finely chopped onions until they soften and taste sweet. It is important not to burn it, otherwise the sauce will taste bitter!

Add boiled mushrooms (chopped with a knife) to it and fry for less than a minute. Sprinkle flour on top and continue frying for another half a minute until the flour acquires a nutty aroma.

Then add the mushrooms, pureed in a blender along with the broth.

Boil with constant stirring for 10 minutes. At this point the sauce should thicken.

Next, pour in a little cream, which will soften the taste of the sauce and make it creamier and more delicate. Heat for 2-3 minutes over low heat, add salt and pepper to taste. By the way, you can use milk instead of cream, the taste of the sauce will not be as “creamy”, but you will be able to reduce its calorie content.

All that remains is to cool the sauce and you can serve it to the table. If you want to add herbal flavor to it, you can put a couple of thyme sprigs in a still warm frying pan and leave until it cools completely, but this is not necessary.

What to serve? The sauce is suitable for meat (will go well with steaks and medallions), chicken and cutlets (for example, Pozharsky ones), potato dishes (mashed potatoes, potato pancakes, casseroles).

Mushroom sauce made from chopped dried mushrooms with cream

Mushroom sauce from chopped dried mushrooms with cream is prepared using the following ingredients:

2 tbsp. spoons of flour.
200 g dried honey mushrooms or chanterelles.
1 small onion.
30 g butter.
1 glass of cream.
3 glasses of water.
1-2 tbsp. spoons of vegetable oil.
1 pinch of ground black pepper.
1 pinch of salt.

Before you start preparing the gravy, you need to soak honey mushrooms or chanterelles overnight in 2 glasses of water (7-8 hours), and in the morning you can use the finished ingredient.

[includeme file=»wp-content/plugins/include-me/goog-right.php»]It is better to rinse the infused mushrooms thoroughly, and then transfer the mass to a saucepan. Homemade sauce from dried mushrooms according to this recipe will work better if the broth is filtered through a sieve, removing possible impurities. The time it takes to heat treat the mushrooms is 35 minutes. When the product is ready, it must be chopped by hand or crushed using a blender. Melt the butter and pour in the vegetable oil. Add flour and chopped onion, simmer the whole mixture for 5-7 minutes. Pour in 1 cup of heated water and warm cream. Add mushrooms to the boiled mixture, add salt and pepper. Stir the resulting gravy until smooth, bring it to a boil and simmer for another 10 minutes. over low heat. The resulting aromatic gravy can be removed from the stove and served immediately with dishes.

Ingredients for Mushroom Fritters:

Yeast
(dry instant yeast "SAF-MOMENT" 11 g (in red packaging) from ) - 1 tsp.
Milk
(250 ml) - 1 cup.
Water
(250 ml) - 1 cup.
Sour cream
— 50 g
Sugar
- 1 tbsp. l.
Chicken egg
- 3 pcs
Mushroom powder
(I took a mixture of dry mushrooms and ground them in a coffee grinder) - 2 tbsp. l.
Wheat flour
/
Flour
— 500...600 g
Vegetable oil
- 1 tbsp. l.
Green onion
(I used dry, if you have fresh, use it to taste) - 1 tbsp. l.
Salt
- 1 tsp.

How to make mushroom sauce from dried porcini mushrooms

Another recipe for mushroom sauce at home made from dried mushrooms is simple and does not require any special material costs. It requires the following ingredients:

150 g dried white mushrooms.
1 glass of water.
1 glass of milk.
30 g flour.
30 g butter.
1/3 teaspoon salt.
1 pinch of ground black pepper.
1 pinch of nutmeg.

[includeme file=»wp-content/plugins/include-me/goog-left.php»]Instead of porcini mushrooms, you can use any other ones, but with white ones, the dressing will be more satisfying, and its taste will be more pronounced. To prepare it, it is important to first soak them for 1 hour. After this, cook in a saucepan in 1 glass of water for 15 minutes. over low heat. It is better not to remove the lid from the pan so that the water does not evaporate completely. How to make your own mushroom sauce from dried mushrooms is not a difficult task if they have softened enough. After this, they must be placed with liquid in a blender and crushed into a homogeneous puree. Melt the butter in a saucepan, add the flour and stir over low heat until the mixture forms without lumps. Place the puree into a saucepan and grind it with flour and butter. Slowly add the prepared hot milk, stirring the mixture constantly for 3 minutes. When the mixture becomes homogeneous, you need to complement the taste with spices and a pinch of salt.

Preparation of spices for powder

Before you start preparing mushroom powder, you should decide what spices you can use to diversify it. The problem is that the mushroom does not go well with every spice, so for such a powder you should stock up on spices from a specific list:

white pepper;
dried dill;
thyme;
oregano;
a little clove;
coriander;
dried green onions;
dried garlic;
fenugreek.

Herbs and spices for mushroom semi-finished product can be used in any proportions and combinations. Each housewife can independently create her own special recipe for making homemade powder from dried mushrooms.

Rich, creamy mushroom sauce made from dried mushrooms

You can also prepare another version in which the main ingredient will be soaked longer.

To prepare a creamy sauce from chopped dried mushrooms, you need the following products:

100 g dried white mushrooms.
1 glass of cream.
60 g butter.
1 tbsp. spoon of flour.
1 glass of water.
0.5 teaspoons salt.

The consistency of the sauce determines how best to serve it. If it turns out thick, it is better to transfer it to a gravy boat and use it for meat dishes. If the gravy is liquid, you can pour it over the top of the main dish. It could be pasta, mashed potatoes or casserole. To make the gravy, you need to follow these steps.

[includeme file=»wp-content/plugins/include-me/goog-left.php»]Rinse dried porcini mushrooms, add water and leave to swell for 7 hours. It's better to do this at night. When the main ingredient for the creamy mushroom rich sauce made from dried mushrooms swells, you need to cook it. Heat treatment should occur over low heat and take 20-30 minutes.

Melt butter in a frying pan and mix with flour. When you get a homogeneous mass, you need to slowly add cream and add salt. Chop the mushrooms into cubes or small oblong pieces and add them to the pan. Over low heat, stirring constantly, simmer the gravy for 3 minutes, remove and let the dish sit for a while.

To avoid minor problems during the cooking process, it is better to first fry the flour in a dry frying pan without oil, and heat the cream. This will help prevent curdling and clumping.

Why is he so good

A natural sauce should consist of high-quality ingredients; this will provide it with special taste qualities that cannot be compared with store-bought substitutes. Also, natural ingredients will fill the dish with benefits for the body.

Since most of this sauce will be mushrooms, the main benefits will come from them. True, during heat treatment, some vitamins and minerals are destroyed. But the remaining share of useful components will only benefit the body. Mushrooms, unlike many fresh foods, retain most of their beneficial elements.

Its chemical composition also depends on what products will be included in the sauce. It is also impossible to predict the calorie content and nutritional value; it depends on the amount of flour, the quality of the broth and other components. However, the mushrooms themselves are low in calories and contain very little fat; by all criteria, this is a dietary product.

Each type of mushroom has its own beneficial qualities and vitamin composition, but all varieties also have common features. For example, lecithin is found in all mushrooms and is preserved after processing. It improves metabolism and the functioning of the circulatory system and heart.

Almost all mushrooms consist of 95% water, the rest is dry. Approximately 65% of this dry portion is plant protein, which is useful for tissue building and cell regeneration.

Also here is:

beneficial amino acids;
B vitamins;
carotene;
ascorbic acid;
vitamin PP.

There are few minerals in mushrooms, but they are all well absorbed by the body and are beneficial. Thus, potassium and magnesium improve the functioning of blood vessels and heart muscle. Phosphorus and calcium improve bone structure, accelerate bone tissue regeneration, strengthen teeth and joints. Iodine is good at preventing thyroid diseases and increasing immunity to viral diseases. Dishes with mushrooms, including sauce, reduce blood glucose levels and remove cholesterol.

Recipe for classic mushroom sauce made from dried mushrooms

Another option is prepared with the addition of onions.

The recipe for a classic mushroom sauce made from dried mushrooms requires the following ingredients:

40 g dry champignons.
1.5 tbsp. spoons of flour.
1 small onion.
90 g butter.
2.5 glasses of water.
1 pinch of salt.
1 pinch of ground black pepper.

To prepare, soak the champignons in water for 3 hours. It is better to cook them in the same water so as not to drain the saturated liquid. The cooking process will take 1 hour over low heat. Pour the broth into a separate container and chop the champignons. Mix 60 g of butter with flour in a saucepan, brew the mixture, stirring constantly for 3-4 minutes. Add broth to the container and cook for another 15 minutes. Fry the chopped onion in a third of the butter until golden, add the mushrooms and, after simmering the mixture, transfer it to a saucepan. Mix the ingredients until smooth, finally adding salt and pepper. Boil the finished dish for another 5 minutes. over low heat and let it brew for a while.

The classic version of the semi-finished product

The simplest and most accessible recipe for preparing mushroom powder is considered the classic traditional version.

For this preparation, you should initially stock up on the following ingredients:

50 grams of any dried mushrooms;
a couple of tablespoons of sea salt;
small spoon of oregano;
a teaspoon of dry green onions;
a teaspoon of dry dill;
a teaspoon of ground fenugreek;
a little paprika.

Mushroom powder is prepared in two ways. The first one is suitable for those who like a large powder mixture.

The mushrooms are loaded into a food processor, having previously closed all possible holes, and ground into flour.
The lid of the combine is opened after the mushroom flour has settled.
Combine all the ingredients, mix thoroughly and store for long-term storage in a clean glass container with a tight lid.

Most housewives prefer to store this mixture in the refrigerator: this way it lasts longer and does not spoil.

The second version of the classic mushroom semi-finished product

The ingredients for this preparation will be the same as for the powder prepared according to the first recipe. This option differs in the method and sequence of preparation.

Dried mushrooms and spices, which the housewife prefers to use to enhance the mushroom flavor, are simultaneously loaded into the food processor.

The ingredients are ground into flour until smooth, then turn off the combine and leave until the flour has finally settled.

The finished mushroom powder is transferred to a clean, dry container and tightly closed with a lid for storage.

The prepared mixture can be stored in a dark place for no more than three months or in the refrigerator for no longer than a year. Before use, the product must be shaken or mixed.

You can also prepare the product in a blender. In this case, the mushroom flour should also be allowed to settle before transferring it to another container for subsequent storage.

Variant of mushroom sauce made from dry ground mushrooms with sour cream

For the next option, how to prepare a delicious mushroom sauce from dried mushrooms in water, you will need the following ingredients:

50 g dried porcini mushrooms.
3 glasses of water.
1 medium sized onion.
2 tbsp. spoons of olive oil.
1 pinch of salt.
2 tbsp. spoons of flour.
25 g butter.
1 glass of milk or 30 g of sour cream.
20 g parsley or dill.

For a sauce recipe made from dried chopped or ground mushrooms, there is no need to soak them.

Place mushrooms in a saucepan and add 2 cups of water. Cooking time is 30-35 minutes. Cut the onion into cubes and fry it in olive oil for 7 minutes, then add 1 glass of water and simmer for another 15 minutes. When the mushrooms are ready, you need to catch them and add them to the onions and add salt. When the onion cubes acquire a golden hue, you need to sprinkle flour on top of them. Add 25 g of butter and stir the mixture when it dissolves. Pour the broth into the pan and simmer for 10 minutes. You can add milk or sour cream, but the sauce will turn out delicious without this component. Sprinkle the finished dish with herbs and stir over low heat for another 3 minutes.

What spices are suitable for mushroom soup?

Let's try to find out what seasonings and spices go well with the taste of mushrooms:

Of the dry spices that are most suitable for mushrooms: freshly ground black pepper, spicy nutmeg, coriander, bay leaf are best. Dried granulated or fresh garlic cloves.
Speaking of herbs, opt for rosemary for hot soup. Oregano, for cold served mushroom soup, or thyme, which goes perfectly with the creamy flavor of mushrooms. These Mediterranean herbs are perfect for mushrooms such as boletus and boletus.
Aromatic herbs are perfect for mushroom soup, preferably fresh:

green onions, parsley;
cilantro, dill.

How to make homemade mushroom sauce from dried mushrooms

There are other ways to make water sauce from dried mushrooms.

For one of them you need to use the following ingredients:

100 g dried champignons or oyster mushrooms.
2 glasses of water.
1 tbsp. spoon of flour.
2 small onions.
50 g butter.
1 pinch of salt.
1 pinch of ground black pepper.

To get a good result, you should follow the sequence of actions.

Soak champignons or oyster mushrooms in 2 different glasses of water for 2.5 hours. After they become soft, you need to cook them for 30 minutes. in the same water, then strain the liquid into a separate container. According to the recipe for making homemade mushroom sauce from dried mushrooms, you need to chop the forest products, finely chop the onion and fry the preparations in 35 g of oil. The flour must first be fried in a dry frying pan, and then the remaining oil must be added to it. After this, stir the mass, transfer it to a saucepan and, without allowing the mixture to burn, add hot broth into it. It is better to salt and pepper the preparation; when it begins to thicken, you need to add mushrooms and onions. At the final stage, the sauce should be simmered over low heat for another 5 minutes, stirring.

This gravy goes well with cutlets. It is also worth noting that as it cools, it will thicken; if a very thick consistency is undesirable, you can add a little water at the initial stage (in addition to the indicated amount).

What to serve with

As already mentioned, such an additive will brighten up almost any dish on the table. For potatoes and porridges, you need to prepare a mushroom additive with a neutral taste and a bright aroma of herbs; for rice, you can use a sour sauce with lemons or hot sauce with pepper.

For boiled meat, a version with a brighter taste and smell, for example, made with wine or with the addition of brandy, is suitable. On the contrary, you should carefully add sauces to fried dishes; in this case, it is better to choose neutral options, since the dish itself is already aromatic. Fried meat goes well with champignon or oyster mushroom sauce.

In any case, if you prepare such a universal gravy or thick paste, you will definitely find a use for it. Thick sauces are also great on toast as a snack.

Recipe for mushroom sauce made from chopped dried mushrooms with sour cream

For the recipe for sauce made from dried chopped mushrooms with sour cream, you will need the following ingredients:

100 g dried mushroom powder.
1 PC. onions.
30 g butter.
50 g hard cheese.
1 clove of garlic.
1 teaspoon of flour.
20 g parsley.
1 pinch of salt.
1 teaspoon of sugar.
1-2 tbsp. spoons of vegetable oil.
3 glasses of water.
80 g sour cream.

Before cooking, add 1 glass of water to the powder and leave for 1-2 hours.

Place the diced onion into a frying pan or saucepan with vegetable oil and fry for 5-7 minutes. Finely chop the garlic and grate the cheese, pour chopped parsley into another container. Pour the preparation for mushroom sauce from dried mushroom powder infused in water into a container with onions, add salt and sprinkle with sugar. Stir and simmer over low heat for 15-20 minutes, covering with a lid. Add a piece of softened butter and garlic to the mixture, stir.

After the butter has melted, you need to add flour, mix the mass and sprinkle with grated cheese. Pour the remaining water into the pan and stir everything thoroughly until the cheese is completely melted. Add sour cream to a homogeneous sauce and stir occasionally for 10-15 minutes until thickened.

We make our own mushroom powder

It is known that dried mushrooms are healthier than boiled or fried ones. Let's consider the option of using mushrooms, popular among gourmets. Let's talk about how to make mushroom powder, what spices you can add and what to cook.

Advantages of mushroom powder

Mushroom powder is an ideal product for dietary nutrition. It is used by vegetarians and those who want to lose weight. Research shows that this product is absorbed better than whole dried mushrooms and the chemical composition is more balanced than in all types of mushroom preparations.

The energy value of mushroom powder is quite high: 286 kcal. The presence of protein substances ranges from 39%, fiber – 37%, carbohydrates 9%, fats 12%. The vitamin composition is dominated by C (150 mg), PP (41 mg), PP NE (69 mg). The product is a leader in the presence of potassium and phosphorus.

The advantage of mushroom powder is its compactness and shelf life. In addition, it is versatile and easy to use/storage, making cooking much easier. Allows you to make dishes more healthy, tasty, and nutritious.

How to make mushroom powder

All experienced housewives are engaged in preparations. But not many of us preserve mushrooms in the form of a powdered, aromatic seasoning. Let's look at the process of preparing and storing this super product.

A powder is created from any dried mushrooms. It is preferable to take those with a bright aroma, such as white mushrooms, honey mushrooms, boletus mushrooms, boletus mushrooms, morels, champignons, ram mushrooms, goat mushrooms, aspen mushrooms, etc. Subspecies with bitter milk are excluded: white milk mushrooms, nigella mushrooms, saffron milk caps, etc.

Before grinding, you need to ensure the quality of the raw material. The mushrooms should be dry: break with a crunch and make a loud “rattling” sound. If the product is wet, dry it in the oven or on a radiator. There is no need to describe the cooking process - a coffee grinder, food processor, blender does it for you. If the mushrooms are large, break them before grinding. To preserve the product, grind it with salt at the same time. The proportion of the total weight is maintained within 5-10%.

Can be packaged in food grade laminated paper, foil, or polyethylene. In these cases, the taste will remain unchanged during storage for 9 months. In a glass container (jar, bottle) with a tight lid, it does not lose quality and taste for 2 years.

How to make aromatic seasoning from mushrooms

Many people like to combine mushroom powder with other flavors. The result is an excellent option for use in a variety of dishes.

It is important to know that not every spice is suitable for mushroom seasoning.

Dry herbs of dill, green onions, celery, and parsley combine harmoniously with mushrooms. Spices used: cumin, cloves, thyme, bay leaf, allspice and white pepper, fenugreek, oregano, coriander, dried garlic. From this list, everyone chooses several items to suit their taste and uses them in any proportions. You can grind all the ingredients at the same time.

Mushroom salt

Can be used in any dish. It is prepared in different ways: all the ingredients are ground at the same time or aromatic additives are added to the finished powder. For 50 g of dried mushrooms, the following proportions are maintained: 2 tbsp/l sea salt, 1 tsp/l each of ground fenugreek, paprika, dried green onions, dill and 0.5 tsp/l oregano.

Cream soup mix

Having such a preparation, you will instantly prepare a delicious first course. Take 0.5 cups of mushroom powder, 300 g of dried milk. Starch is suitable as a thickener; for this portion – 30 g. If you prefer flour, then use a heap of tbsp. It is recommended to add dry spices (dill, onion, oregano or thyme). Proportions of the soup mixture: per glass of liquid 1 tbsp. This mixture can be stored for no more than 3 months.

Applications of mushroom powder

When adding mushroom powder, any dish acquires an exquisite taste. This is an ideal product for sauces, fillings, cream soups, and also an excellent addition to first courses, baked goods, side dishes, and breading. Consider the recipe for a popular sauce.

Mushroom sauce is prepared using sour cream. You will need 4 tbsp. water, onion, 1 tsp/l powder, 1 tbsp/l sour cream, the same amount of flour and butter. If the powder is not flavored, then add spices and fresh herbs.

Soak the powder in a tiny amount of water and leave for half an hour. Fry the onion in oil, add flour at the end. Pour in water and soaked powder, spices and herbs if necessary. Boil for 5-6 minutes and add sour cream and boil for another 1 minute - ready. The sauce goes well with porridge, potatoes, pasta, and meat dishes.

How to make a flavorful sauce from dried mushrooms

To prepare mushroom sauce from thinly sliced dried mushrooms with sour cream, the following products are required:

400 g dried porcini mushrooms.
3.5 glasses of water.
1 pinch of salt.
2 tbsp. spoons of flour.
250 g sour cream.
1 medium sized carrot.
20-30 g parsley.
1 PC. onions.
1 bay leaf.
2-3 tablespoons of olive oil.
5 black peppercorns.
1 clove of garlic.

After the mushrooms are filled with 1.5 glasses of water and left for 2 hours, you can begin the main part of cooking.

The onion needs to be finely chopped, it is better to grate the carrots. Pour the preparations into a frying pan, fry in oil and add salt. Don't let them turn brown, 5 minutes is enough. According to the recipe on how to make a fragrant sauce from dried mushrooms, you need to remove them with a slotted spoon and transfer the frying pan to the vegetables. Stir and heat treat for 5-7 minutes. Pour in the broth and add a whole clove of garlic. After 3 min. pour in 2 more glasses of water, pepper, salt and add bay leaf.

Stir the resulting mixture, cover with a lid and boil for another 15 minutes. Mix flour with sour cream until smooth and without lumps. Slowly pour the sour cream and flour into the broth, stirring constantly. Cook for 10 minutes. over low heat. Add chopped parsley and boil for 3-5 minutes.

This type of gravy goes great with mashed potatoes.

Mushroom fritters

Category: Baking Pancakes, pancakes, cheesecakes Pancakes

I think everyone loves mushrooms. Pancakes with sour cream are hard to resist! This has long been a favorite dish in Rus'! But today we will cook these pancakes with mushroom flour! Believe me, it’s very tasty, and also healthy! Listen here: It is very interesting that in terms of food digestibility, mushroom flour is superior not only to mushrooms prepared in various ways, but also to many well-known products. For example, bread is absorbed by the body by approximately 75%, vegetables by 70%, dried mushrooms by 65%, and mushrooms, crushed into powder, stop at a record digestibility mark of 90%! Mushroom flour is a healthy food, it does not contain GLUTEN and lactose and can be used as a food supplement.

For it you need to prepare the following components:

300 g dry champignons.
300 ml milk.
2 glasses of water.
100 ml olive oil.
100 g sour cream.
3 pcs. onions.
1 pinch of ground black pepper.
1 pinch of salt.

To prepare, you must follow the instructions.

Finely chop the onion and simmer in oil until it becomes soft. Add chopped champignons, previously steeped in water for 3 hours, to the onion and fry for 20 minutes, stirring occasionally. The liquid from infusing the champignons does not need to be poured into the total mass, but can be used to control the density. It is important to ensure that the mixture does not burn. When the champignons and onions have cooled, place them in a blender, add sour cream, salt, pepper and pour in 150 ml of milk. Grind the mixture to a homogeneous puree. The sauce obtained from ground dried mushrooms should be transferred to a saucepan and the remaining cream should be added and stirred. Bring the mixture to a boil over low heat, remove from heat and let steep for 15-20 minutes.

Champignons with cheese

If it is still impossible to find porcini mushrooms - there are such situations - you can use what you have. Champignons are excellent versatile mushrooms. They are on store shelves all year round, as they are grown in greenhouse conditions. Accordingly, they can also be dried in the oven, microwave, simply on a thread, hanging a fragrant garland on a window or balcony. , especially from champignons, cook very quickly:

pour boiled water over the mushrooms, leave them to rest for a while and gain strength;
fry several onions with dried dill, salt and pepper;
Heat the wok, pour in the champignons with some water, evaporate for a while (the liquid should not all evaporate), add the onion, fry for a few minutes;
Add flour, butter, sour cream to the resulting dressing, mix everything quickly, simmer for a while, the sauce should become viscous;
Grind the prepared mass with a blender, put a few teaspoons of butter and put it on the fire;
the finishing touch is a handful of grated Dutch cheese. It must necessarily dissolve in the thick mushroom mousse, giving it a creamy, delicate flavor.

Preparing this dish will take about an hour of precious time, but this recipe will definitely be appreciated by guests, loved ones, and relatives. Mushroom sauce made from dried mushrooms served with herbs, garlic, and a drop of lemon juice.

How else can you make sauce from dried mushroom powder?

A delicious gravy can be made not only from chopped mushrooms, but also from the powdered version. To do this you need to take the following ingredients:

1 teaspoon of mushroom powder.
3-4 glasses of water.
1 tbsp. spoon of wheat flour.
1 tbsp. spoon of sour cream.
1 small onion.
30 g butter.
20-30 g dill.
1 pinch of ground black pepper.

You can use either fresh or dried dill. Once the ingredients are prepared, you can begin to create a sauce from ground dried mushroom powder.

The powder is soaked in 2-3 tbsp. spoons of water. It's better to take warm water. Leave the mixture to steep for 30 minutes. The onion should be cut into cubes and fried in oil. Once the onion is browned, sprinkle it with flour and mix thoroughly. When the onions and flour are sufficiently fried (but do not turn brown), you need to add the remaining water to the pan and pepper the mixture.

The infused powder with water is poured into the total mass and mixed. The resulting gravy should boil for 5 minutes. When it is ready, add sour cream and chopped dill. After mixing with sour cream, the sauce needs to be boiled for another 3 minutes. and remove from the stove.

It is not necessary to use powder from one type of mushroom. To make the sauce made from dry ground mushrooms have a more interesting and unusual taste, you can mix different options. For example, boletus, boletus and oyster mushrooms will go well together. You can combine them to your liking.

What seasonings are suitable for different mushrooms?

Just think how many delicious variations of this dish can be prepared using the right spices. This includes soup from the king of mushrooms - the porcini mushroom, and mushroom broth based on assorted mushrooms from deciduous forests, and a hearty creamy champignon soup.

There are many options and each of them is unique, tasty and healthy. You should carefully consider the choice of seasoning, taking into account the type of mushroom. For example, champignons and oyster mushrooms have the most delicate taste.

You need to add certain spices and not overdo it. And saffron milk caps and chanterelles do not favor a variety of spices, having their own individual mild taste.