Mushroom sauce: mushroom sauce made from champignons and other types of mushroom sauce

Mushroom sauce is served either as a separate dish or in addition to other products. Chefs call it the king of liquid seasonings because it creates an amazing and unique taste. Pairs best with beef and chicken due to its soft, creamy texture, and if you add garlic, it will add a savory flavor to the pork.

What mushrooms are suitable for mushroom sauce?

Cookbooks indicate that the classic ingredient is champignons, popular in the homeland of most types of sauces - in France. These aromatic mushrooms give dishes a “signature” and recognizable smell.

But the use of other edible mushrooms, primarily white mushrooms, is no less important. Also suitable are boletus, honey mushrooms, chanterelles, saffron milk caps, oyster mushrooms and many others. You can collect them yourself by going for a walk in the forest. Most of the species grow all summer and autumn. A wide range is offered by shops and markets where you can easily purchase fresh, salted or dried product.

Cookbooks indicate that champignons are a classic ingredient for mushroom sauce.

Lenten mushroom sauce

Ingredients:

• mushrooms – 500 g
• onions – 1 pc.
• carrots – 1 pc.
• flour - 2 tbsp.
• tomato paste or Krasnodar sauce
• vegetable oil
• ground black pepper and allspice
• Bay leaf

Making this gravy is very simple. Cut the pre-washed mushrooms into small pieces. You can use frozen mushrooms, then there is no need to wash them. Next, place the mushrooms in a deep frying pan and simmer in vegetable oil for 10 minutes. Frozen ones can be placed together with pieces of ice, but then you will need to simmer until most of the water has evaporated. At this time, peel the carrots and onions. Grate the carrots and finely chop the onion. Mix vegetables with mushrooms and simmer for about 5 minutes.

If you use fresh store-bought or wild mushrooms, you must first boil them in water. Attention: unknown mushrooms may pose a health hazard!

Prepare the sauce. To do this, fry the flour in vegetable oil in a separate bowl. Then fill it with water and grind thoroughly to obtain a homogeneous consistency. Add the flour sauce to the mushrooms and vegetables, add a little boiling water and stir. The amount of water depends on the expected thickness of the gravy. Next, you need to add tomato paste to the frying pan so that the sauce takes on a pleasant orange hue. Add spices, boil for about 6 minutes over low heat and that’s it, the tomato mushroom gravy is ready.

What dishes should you serve with mushroom sauce?

As an old saying popular among the French goes, “you can even eat old skin with mushroom sauce.” This expression reflects the versatility of the flavorful gravy. It is served on the table together:

• with various types of meat and fish;
• vegetable dishes;
• casseroles;
• all kinds of side dishes: fried, baked and boiled potatoes, pasta, cereals, etc.

This addition can be prepared for many dishes: it will improve the taste of even the simplest and most everyday ones.

With onion

Ingredients:

• 750 g classic mushroom sauce;
• 300 grams of onion;
• 100 grams of pickled mushrooms;
• 80 g butter;

• 100 ml 3% vinegar;
• 2 bay leaves;
• ground black pepper;
• salt to taste.

Preparation:

1. Fry the peeled and finely chopped onion in a small amount of oil and pour in the vinegar.
2. Add chopped pickled mushrooms, bay leaf and black pepper.
3. Evaporate the liquid by half.
4. Combine the resulting sauce with the classic one, boil well and season with salt, pepper, bay leaf and the remaining oil.

Serve the sauce with boiled and stewed meat, as well as baked game.

Recipe for porcini mushroom sauce with sour cream

The sauce based on porcini mushrooms has a very pleasant smell.
It goes well with meat dishes and fish, although traditionally it is used with potatoes. To prepare you will need:

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• 400 g “white”;
• 150 g sour cream (with medium fat content);
• 30 g sifted flour;
• 2 onions;
• a little chopped dill.

Cooking steps:

1. Clean the mushrooms well and cut them into small pieces about 0.8–1 cm in length.
2. Boil the whites with onions in a glass of water for half an hour.
3. Mix the flour with a cup of cold water, stirring thoroughly so that there are no sticky lumps. Pour the resulting mixture into the boiling mushrooms, stirring constantly.
4. Now you need to add salt and dill, and, if desired, pepper or other spices. But they should not have a strong smell, because it will overwhelm the mushroom aroma.
5. Leave to sit for about 10 minutes.

The sauce is served warm in a gravy boat or as a gravy.

Porcini mushroom sauce with sour cream

Preparing salted mushroom gravy

To prepare a mushroom addition to dishes, not only fresh and dry mushrooms are used, but also salted ones. This sauce goes well with meat and side dishes: potatoes, buckwheat, rice and pasta.

To prepare you will need:

• 4 cups of pickled mushrooms, cut into small pieces (you can use any types: boletus, boletus, cherries, etc.);
• 100–180 g processed cheese;
• medium onion;
• 3 tbsp. spoons of sifted flour (wheat or rye);
• 2 glasses of milk;
• 50 g butter (3 tablespoons);
• fine salt.

Cooking steps:

1. Place the mushrooms in water, leave to soak for a couple of hours to remove excess salt, and then squeeze well.
2. Melt butter in a frying pan and fry mushrooms and finely chopped onions in it.
3. When they turn brown, add flour and milk, stir the gravy so that there are no lumps.
4. After the mixture boils, add processed cheese cut into it for quick cooking and leave on low heat until it is completely melted.

Now the gravy can be served with the main dish.

These are the basic recipes on how to properly make sauce with mushrooms. All of them can be improved. For example, to prepare gravy for fish or meat, add a few drops of lemon, which will add an original sourness to the taste. A spoonful of dry white wine makes the sauce a little tart.

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A fragrant and very appetizing mushroom sauce can serve as an independent dish, as a filling for baked goods, or served with a variety of side dishes. In addition, such a universal dish is healthy and low in calories.

How to make mushroom sauce with mayonnaise

There is an interesting cooking recipe in which milk, cream or full-fat sour cream is successfully replaced by mayonnaise, which is available in almost every refrigerator. To prepare you will need:

1. 100 g of any fresh or dried mushrooms with a pleasant aroma;
2. 2 onions;
3. 2 tbsp. spoons of selected mayonnaise;
4. 1 tbsp. spoon of flour;
5. a little sunflower oil;
6. a pinch of salt.

Cooking steps:

1. Boil the mushrooms and then chop them (you can grind them in a blender or meat grinder). Leave the broth for the final step.
2. Place the resulting “minced meat” in a frying pan with hot oil and fry it well.
3. When blush appears, add finely diced onions.
4. Add mayonnaise, flour and salt.
5. Pour in mushroom broth or plain water and leave to simmer for 5 minutes.

The advantage of this dish is that when choosing lean mayonnaise, the sauce is suitable for vegetarians and anyone who refuses food of animal origin.

Mushroom sauce with mayonnaise

Delicious champignon sauce

In the vegetable department of the supermarket there is always a package of champignon mushrooms, by purchasing which you can easily prepare a very aromatic gravy for any side dish.

To complete the recipe you will need:

• 400 g champignons;
• head of white onion;
• carrot;
• parsnip;
• 600 ml water;
• 50 g flour;
• 50 ml sour cream;
• a little sunflower oil, herbs;
• salt and seasonings.

Cooking method:

1. Carrots and parsnips are cut into cubes.
2. The pan is filled with 300 ml of water, where, after boiling, salt, root vegetables and parsnips are sent.
3. The onion is chopped and placed in a frying pan for frying.
4. After the onions become soft, pieces of mushrooms are laid out in the frying pan.
5. When the liquid from the champignons has evaporated, the fried and salted mixture is added to the broth.
6. Flour, sour cream, seasonings and chopped herbs are diluted in the remaining water, after which everything is whisked and poured into the boiling broth with mushrooms.
7. 3 minutes after boiling, the gravy is ready. https://www.youtube.com/watch?v=_z4PmwjMslw

Recipe for creamy mushroom sauce for meat

An exquisite sauce is obtained by using mushrooms in a duet with delicate cream and sour cream.

To prepare a classic creamy mushroom sauce you will need:

• 400 g fresh mushrooms;
• 300–350 ml cream;
• 3 tbsp. spoons of sour cream;
• 3 medium sized onions;
• salt (half a teaspoon) and pepper as needed.

Cooking steps:

1. Peel the onion and chop it into small cubes with a sharp knife. Fry it until golden brown in a minimal amount of sunflower or olive oil.
2. Chop the mushrooms and add them to the onion.
3. Leave on medium heat (15 minutes is enough), constantly remembering to stir regularly. At this step you need to sprinkle salt and, if desired, spices.
4. Place the onion and mushroom mixture in a blender, as well as sour cream and ½ cream. Beat until smooth.
5. Pour the resulting sauce base into a small saucepan, pour in the remaining amount of cream and wait until bubbles appear over medium heat, then immediately remove from heat.

Traditional sauce with mushrooms and cream is used cold or hot as an addition to meat dishes and side dishes. If desired, it can be “improved” with your favorite spices and herbs. The main thing is that the taste and aroma are harmonious.

Creamy mushroom sauce for meat

With creamy taste

Cream gives the gravy tenderness and nutrition.

An excellent version of mushroom sauce is made from:

• 150 g fresh mushrooms;
• 200 ml cream;
• a piece of butter;
• bulbs;
• 20 g cheese;
• heads of garlic;
• 15 ml lemon juice;
• a small amount of salt, spices and nutmeg.

To prepare the gravy, follow these simple steps:

1. The champignons are washed, wiped and cut into slices.
2. Garlic crumbles with a knife.
3. The onion is chopped and sauteed in butter until transparent, after which mushroom slices are added to it.
4. As soon as the contents of the pan are browned, the onion-mushroom mixture is poured with cream.
5. After boiling, the sauce is salted, crushed with nutmeg and Italian herbs, which give the composition a rich aroma.
6. Simmer the gravy over low heat for about 15 - 20 minutes until thickened.
7. At the end, the cheese is grated and the sauce is generously crushed.
8. The gravy is quickly mixed and immediately removed from the stove before the cheese has time to completely disperse. https://www.youtube.com/watch?v=yz3DfSCEtRY

How to make mushroom sauce for fish

Mushroom sauce intended for fish can soften its natural taste and aroma and intelligently complement it with new notes. At the same time, such gravy will make the dish more beautiful and attractive.

To prepare you will need:

• 150 g of fresh mushrooms (it is better to take champignons or porcini mushrooms - this is the “gold standard” of cooking, but you can choose other pleasant-smelling types);
• 40 g (or 2 tablespoons) high-quality butter;
• 2 cups of broth left after boiling the fish;
• 3 tablespoons of medium or high fat sour cream;
• Vegetable oil for frying;
• Salt, pepper (ground) to taste,
• 2 tbsp. spoons of premium flour.

Step-by-step preparation:

1. Prepare the mushrooms. They must be strong, without signs of rotting. They need to be cleaned, removing all excess, and rinsed under running cold water several times, using a sieve or colander. After the water has drained, carefully cut the mushrooms into approximately equal small pieces.
2. Melt butter in a small saucepan.
3. Fry chopped mushrooms in it, sprinkle them with pepper and stir. Under the influence of heat treatment, juice will begin to intensively release.
4. Cover the saucepan with a lid and leave for 15 minutes on low heat so that the base for the future sauce is thoroughly simmered. You can use a wooden spatula for stirring. When the leaked juice has completely evaporated, proceed to the next step.
5. All that remains is to combine the remaining ingredients into a single whole. Without stopping stirring with a spatula, add the sifted flour and pour in the pre-prepared broth, vegetable oil, and then add sour cream.
6. Do not remove from heat for another 5-7 minutes.

To prepare this recipe, instead of fresh mushrooms, you can take 20 g of dry ones.

Mushroom sauce for fish

From honey mushrooms

Many people underestimate the importance of sauce; in fact, it is one of the main components of the dish. In serious establishments there is always a person specializing exclusively in sauces

Thanks to this, it is possible to make dishes unique and unsurpassed. For preparation you will need:

• 2.5 cups of milk;
• 200 grams of mushrooms;
• 3 tablespoons butter;
• 3 tablespoons flour;
• 2 yolks;
• 1 glass of water;
• a quarter teaspoon of salt.

Preparation of mushroom sauce from honey mushrooms:

After assembling all the necessary ingredients, you need to thoroughly clean and wash the mushrooms. Afterwards they need to be crushed.

Take a frying pan and heat the oil. Then immediately add flour and wait until everything reaches a golden color. To do this, wait about a minute. Afterwards you can add milk.

Important! Milk must be added gradually, there is no need to pour it all at once. Thus, you need to add one and a half liters

The result should be a slightly thick, homogeneous mass.

Whatever remains must be mixed with egg yolks. There will be approximately 1 glass of milk left with the added yolks. Add it to the container with the future sauce. Next, add water, broth, salt, depending on your taste preferences. The resulting mass must be stirred without removing from the stove.

Eventually the sauce should start to boil. As soon as this happens, you need to add the last half glass of milk. Chopped mushrooms must also be added to the resulting substance.

It is important not to forget about pre-treatment with water. You will have to cook the mushrooms in the sauce for about 15 minutes, after which you can safely remove the almost finished addition to the dish from the heat

It is important not to forget to add a spoonful of oil after cooking.

You can use the resulting French mushroom sauce with pasta or potatoes. Although many chefs believe that its range of uses is as wide as possible, thanks to which you can make almost any dish unique.

Recipe for making mushroom sauce without cream and sour cream with milk

Most types of mushroom sauce require cream, which is quite expensive. This makes it unaffordable for frequent cooking for many people. But there are also recipes made with milk that make the sauce no less tasty. You can also successfully do without sour cream.

To prepare you will need:

• 400 g fresh mushrooms, pre-prepared;
• 1 glass of milk;
• 50 g butter;
• 1 onion;
• garlic clove;
• a pinch of salt and ground pepper;
• spices to taste: nutmeg, parsley or basil.

Cooking steps:

1. Fry the onion in melted butter in a frying pan until translucent.
2. Cut the mushrooms into approximately equal pieces and add to the onion, leaving on medium heat for another 5-7 minutes.
3. Sift the flour into the frying pan, mixing the whole mass thoroughly.
4. Gradually pour in the milk, continuously stirring the future sauce until smooth.
5. Finally, add salt, spices and chopped garlic.

This recipe is an economical analogue for making sauces with cream.

Unusual “Béchamel” with mushrooms

Fans of fine French cuisine will appreciate this recipe, which requires:

• 300 g champignons;
• a piece of butter;
• bulb;
• 70 g flour;
• 500 – 600 ml milk;
• salt, spices and herbs.

Step-by-step cooking instructions:

1. The mushrooms are washed well, cut into strips and placed in a frying pan with butter, where they are fried until tender.
2. The onion is chopped and added to them 5 minutes before the mushrooms are ready.
3. The onion-mushroom mass is salted and peppered.
4. Add flour, then mix everything thoroughly so that no lumps form.
5. After kneading, the contents of the pan are poured with milk.
6. Chopped dill is also added to the sauce if desired.
7. The gravy is simmered to the consistency required by the cook for about 15 - 25 minutes. https://www.youtube.com/watch?v=4I1K67hED08