Mushroom sauce: from fresh, frozen, dried mushrooms. Mushroom sauce with meat, cream, tomato paste, cheese - the most delicious recipes with detailed instructions

Mushroom sauces and gravies can turn meat, vegetables, pasta and cereals into restaurant delicacies. We will teach you how to make mushroom sauce that will become your favorite recipe!

Fragrant porcini mushrooms, delicious champignons, juicy honey mushrooms... Do you love mushrooms and mushroom dishes? Then you'll love making mushroom sauce from frozen mushrooms! Everyone has their own most delicious recipe, we will offer several, and you choose.

All recipes have been tested by housewives, are suitable for beginners in cooking and do not require special ingredients. Put on your apron and get started!

Mushroom sauce made from fresh mushrooms

The most delicious mushroom sauce is made from fresh forest mushrooms. It will have an incredible aroma. To prepare such a sauce, you can use porcini, Polish mushrooms, chanterelles, etc. If you don’t have wild mushrooms on hand, use store-bought champignons, oyster mushrooms, etc.

Polish mushrooms – 500 g
Onion – 120 g
Garlic – 3 cloves
Butter – 70 g
Olive oil – 30 ml
Water – 1 l
Flour – 35 g
Salt, spices

Gravy

From these ingredients you will get a light and tasty gravy.
First you need to prepare the mushrooms - the main ingredient of this dish. You can use not only Polish mushrooms, any others will also work. Clean the mushrooms from all kinds of dirt and wash them well. Then soak them in salt water for 10 minutes. and rinse again. Grind the ingredients and cook them for 30 minutes. Now the mushrooms are ready for further cooking.
Peel the onion and cut into half rings.
Peel the garlic and chop finely.
Heat olive oil, fry the onion in it, and place the finished ingredient in a plate.
Then put butter in a saucepan and cook the mushrooms in it for 10 minutes.
Then pour the specified amount of water into the container, season the contents with salt, spices, and add garlic.
Cover the container with a lid and cook the ingredients for 7 minutes.
Dissolve flour in a small amount of water. Pour the resulting liquid into the frying pan, constantly stirring the ingredients in it.
When the gravy thickens, add the onion and cook over medium heat for another 2 minutes.
If the gravy turns out to be too thick, it can be diluted with plain water, broth or cream.
If desired, you can add a little herbs, more garlic or red hot pepper.

Cooking secrets

To prepare the sauce, you need to let the boletus mushrooms soak in water and swell. To do this, pre-prepared fruiting bodies are soaked in water for 4 hours. And since boletus mushrooms are completely edible and aromatic, the water, after soaking the mushrooms in it, is used to prepare the sauce.

The sauce can also be successfully prepared from frozen mushrooms. They completely retain their taste and various beneficial properties.

Frozen products must be thawed before cooking. To do this, you need to transfer it from the freezer to the regular compartment of the refrigerator. Theoretically, you can greatly speed up the defrosting process using hot water or a microwave, but doing this is highly not recommended - it will greatly damage the taste and aroma of the mushrooms.

When dried boletus mushrooms are used, they are always pre-soaked in water, where they swell, and then squeezed out and dried.

Mushroom sauce made from frozen mushrooms

You don’t always have fresh mushrooms on hand, but frozen ones can often be seen in the freezer of thrifty housewives. You can prepare a tasty and aromatic mushroom gravy from such mushrooms.

Frozen porcini mushrooms – 350 g
Vegetable broth – 150 ml
Full-fat sour cream – 200 ml
Butter – 55 g
Dill - bunch
Onion – 1 pc.
Flour – 25 g
Chicken yolks – 3 pcs.
Salt, oregano, garlic

Mushroom delicacy

Frozen mushrooms will probably already be pre-cleaned, washed and boiled, so such a product will only need to be defrosted, rinsed again and dried to remove excess liquid.
Peel the onion and cut into small cubes.
Wash the dill and chop finely. You can use other greens too.
Place oil in a saucepan and fry the onion in it.
Then add mushrooms to the vegetable, cook the ingredients for 10 minutes.
Fry the sifted flour in a dry frying pan. Its readiness will be indicated by a golden, caramel color.
Gradually pour the vegetable broth into the flour, stirring the contents constantly to prevent lumps from forming, otherwise you will have to mix the mixture with a blender. You can also use mushroom or meat broth.
Add the resulting mass to the frying pan with mushrooms and onions, stir, season with salt and spices.
Cook the gravy under a closed lid over low heat for 7 minutes.
Beat the egg yolks with a fork, add sour cream to them, beat the mixture again, add herbs to it.
Add the resulting mass to the frying pan with the main ingredients and stir.
Cook the gravy for another 3 minutes. on the quietest fire.

How to make a delicious creamy mushroom sauce?

For the sauce, you can use cream that is not too heavy, but then you need to evaporate the liquid a little longer so that the sauce acquires the desired consistency. This sauce will ideally complement pasta, as well as boiled or fried dumplings.

Cooking time: 20 min.

Cooking time: 5 min.

Servings – 4.

Ingredients:

Cream (10%) – 300 ml.
Champignons – 150 gr.
Onions – 1 pc.
Butter – 50 gr.
Vegetable oil – 3 tbsp.
Wheat flour – 1 tbsp.
Salt – 0.25 tsp.
Ground black pepper – 1 pinch.

Cooking process:

1. Washed and dried mushrooms are cut into cubes as small as possible.

2. In a frying pan in heated vegetable oil, fry the champignon pieces for 3-4 minutes.

3. By analogy with mushrooms, chop the onion and add it to the pan. The onion should be browned.

4. Melt butter in a saucepan, then add flour and stir vigorously with a spatula. Stirring continuously, pour in the cream and cook the sauce until it becomes smooth and thick, which may take up to 4 minutes.

5. Pour the sauce over the mushrooms, adjust to taste with salt and pepper and cook for about another minute. Bon appetit!

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Mushroom sauce made from dried mushrooms

Sometimes mushrooms are stored at home in dried form. Most often, this product is used for preparing first courses, however, it is a mistake to think that you cannot make a tasty gravy from it. To do this, you just need to follow simple instructions.

Dried mushrooms – 120 g
Onion – 45 g
Garlic – 2 cloves
Butter – 65 g
Olive oil – 30 ml
Mayonnaise – 50 ml
Flour – 30 g
Vegetable broth
Salt, herbes de Provence, paprika

Thick gravy

Since we use dried mushrooms in this recipe, they will need to be soaked first. To do this, pour a sufficient amount of water into the container with the mushrooms (so that all the mushrooms are covered with it) and leave for several hours.
During this time, the mushrooms will swell and become soggy. Rinse them again and lightly squeeze out excess liquid. Now they need to be welded, this should be done in the traditional way, in salted water. This process will take no more than half an hour.
The already cooked product needs to be chopped into small pieces.
Cut the peeled onion into half rings.
Grate the garlic onto a fine grater.
Heat the butter and olive oil in a saucepan and fry the chopped onion in it.
Then add the main ingredient and garlic to the container and cook for another 12 minutes.
After this time, add salt, spices to the pan and slowly add flour. Don’t forget that when adding flour to the main ingredients, you need to stir them constantly, otherwise the flour will form lumps.
You will get a fairly thick mass.
Now add mayonnaise to it. It can be replaced with sour cream.
All that remains is to use the broth to make the desired consistency of the gravy. Pour in as much liquid as necessary to obtain the desired consistency of the dish.
Cook the resulting mass over the lowest heat for another 7 minutes.

In a delicate gravy

You can prepare many wonderful dishes from forest stately boletuses, including excellent mushroom sauce. It will perfectly diversify your menu, and at the same time, its preparation will not take much of your time.

This sauce is prepared on the basis of meat or fish broth, using sour cream, cream, mayonnaise, milk and even wine. It is used both as an independent dish and as an addition to pasta, cereals or vegetable puree.

To enhance the taste, a variety of fruits and vegetables are used in its preparation, and flour is used to make the gravy thicker. Warmed milk and broth, on the contrary, are used to dilute the sauce.

Mushroom sauce with meat

Mushroom sauce can be prepared not only from mushrooms, although they will undoubtedly be the main ingredient. You can add gravy and other ingredients, such as meat. In this case, you will receive a hearty and aromatic deliciousness that can even be served as an independent dish.

Oyster mushrooms – 450 g
Pork pulp – 270 g
Onion – 130 g
Carrot – 70 g
Parsley – 1 bunch
Sour cream – 100 ml
Mustard – 15 g
Vegetable broth – 300 ml
Flour – 50 g
Olive oil – 55 ml
Salt, paprika, curry

Mushrooms with meat

Wash the oyster mushrooms and chop into small pieces.
Wash the pulp and dry with paper towels to remove excess liquid. Cut the meat into long strips. You can use other meats, such as chicken, beef, etc.
Peeled vegetables need to be cut. Grind them in any convenient way. Most often, onions are cut into cubes and carrots are grated
Wash the parsley and chop finely.
Heat the oil and fry the vegetables in it.
Next, add pork to the container and fry the ingredients for another 7 minutes.
After this time, place the mushrooms in the pan, add salt and spices, cook without covering the container with a lid for 10 minutes.
Now add the broth to the ingredients. You can use mushroom or meat broth, and if you don’t have it on hand, you can replace the ingredient with plain water. Cover the container with a lid and simmer the contents for 7 minutes.
Then add sour cream and mustard to the pan.
Dissolve flour in a small amount of water.
Pour the resulting liquid into the main mass in a thin stream, stirring the gravy constantly until it thickens.
Cook the dish over low heat for another 10 minutes. Before serving, sprinkle the delicacy with herbs.

What dishes would go with porcini mushroom sauce?

Mushroom dressing is ideal for home cooking in any season. It goes ideally with fried or boiled potatoes, mashed potatoes, buckwheat, rice and barley. It is very tasty to serve cutlets, meatballs, goulash and roast with this gravy, as well as any meat baked in the oven. Vegetable stew, cabbage rolls, grilled vegetables will be much tastier and more satisfying with this sauce.

By the way, if you don’t want to bother with freezing, then regular store-bought champignons will work just fine too. One life hack: add a few dried mushrooms to the champignons. Soak them, then boil them and throw them into the main mass. The taste and aroma will be beyond words!

Cook with pleasure, feed your family with natural homemade dishes, and be healthy. Bon appetit to you, your family and dear guests!

Mushroom sauce with cream

Mushroom sauce with cream differs in taste from other mushroom sauces, as it has a pronounced creamy taste and incredible aroma. It can be served with boiled potatoes, rice, buckwheat, etc.

Champignons – 700 g
Onion – 2 pcs.
Heavy cream – 650 ml
Butter – 130 g
Hard cheese – 170 g
Olives – 50 g
Parsley – 1 bunch
Salt, Italian herbs, paprika

With cream

To prepare this gravy, we use champignons, but you can use any other mushrooms, including forest ones. In the latter case, the gravy will be even more aromatic and appetizing. Wash the mushrooms, peel if necessary, cut into slices.
Peeled onions need to be cut into small pieces.
Grate the cheese. You can use any type of cheese, but Parmesan will add a special flavor to the dish.
Cut the olives into rings. You can use olives or omit this ingredient at all if you don’t like it.
Wash the parsley and cut it.
Melt the butter in a saucepan and fry the onion in it.
Add chopped mushrooms to the container, salt them and season with spices. Cook until the liquid in the saucepan evaporates.
Then add cream and olives to the main ingredients.
Reduce the heat under the container to minimum, cover it with a lid and simmer the gravy for 15 minutes.
After opening the lid, cook the dish for another 5 minutes.
Sprinkle the sauce with cheese and herbs and close the lid of the saucepan again. Cook the gravy for another 5-7 minutes.
It is advisable to serve this delicacy hot while the cheese is melted in it. The dish must be stirred before serving.
This mushroom sauce goes well with pasta.

Recipe No. 4: gravy with sour cream

This gravy, thanks to sour cream, will give boiled rice, potatoes or pasta a new, unusual, original taste.

Ingredients

: half a kilogram of mushrooms, a glass of water, the same amount of sour cream, three onions, three cloves of garlic, a tablespoon of tomato paste and flour, vegetable oil, pepper and salt.

We are preparing a dish called “Mushroom gravy with sour cream.” We wash the meat, clean it and cut it into equal-sized pieces. Fry the onion in vegetable oil until it turns golden. Add the mushrooms and fry further until they become golden brown. Place sour cream and tomato paste in a frying pan, pepper and salt. Add flour, water and simmer over low heat, stirring constantly. After 10 minutes, remove the frying pan from the heat, add the garlic, previously passed through the garlic press, into the gravy and mix as thoroughly as possible. Healthy and delicious mushroom sauce is ready. You can baste the baked chicken legs and serve.

Mushroom sauce with tomato paste

Mushroom sauce can be prepared not only with cream and sour cream. It turns out no less tasty if you cook it in tomato sauce, with tomato paste or juice. The resulting gravy is very tasty with a rich mushroom flavor.

Mushrooms – 450 g
Onion – 2 pcs.
Garlic – 3 cloves
Flour – 35 g
Tomato sauce – 3.5 tbsp. l.
Olive oil – 70 ml
Salt, oregano, thyme, rosemary
Water – 250-350 ml

In tomato

Use any mushrooms you like. Wash them, peel them if necessary, cut into small pieces.
Finely chop the peeled onion and garlic using a knife.
Heat half the specified amount of oil in a frying pan and fry the onion in it.
Then add mushrooms, garlic, salt them, and fry for 12 minutes.
Heat the remaining oil in a clean frying pan. Now fry the sifted flour for us. During the frying process, do not forget to constantly stir the mixture so that the flour does not form lumps.
Now pour water or vegetable broth into the toasted flour. Mix the ingredients. The amount of liquid can be adjusted, since the thickness of the gravy depends on it.
Pour the liquid ingredients into the frying pan with the mushrooms, stir the contents, season it with spices.
Now add tomato sauce to the frying pan; it can be replaced with tomato juice, paste or ketchup. If you use juice, add more of it, but keep in mind that it will dilute the gravy and make it thinner. Therefore, if you use tomato juice, especially liquid one, add more flour to the dish.
Bring the gravy to readiness over low heat. The process will take 15 minutes.
This deliciousness is also great as an addition to pasta.

Mushroom sauce for spaghetti and pasta

The sauce based on mushrooms, cream and cheese is perfect for various types of pasta - spaghetti, cones, pasta or shells. The result is a complete, hearty dish for lunch or dinner, elegant and simple, which even a not very experienced cook can prepare.

Cooking time: 40 min.

Cooking time: 10 min.

Servings – 2.

Ingredients:

Spaghetti – 130 gr.
Champignons – 250 gr.
Cream – 200 ml.
Processed cheese – 90 gr.
White onion – 1 pc.
Garlic – 2 teeth.
Salt - to taste.
Ground black pepper - to taste.
Vegetable oil - for frying.

Cooking process:

1. Boil spaghetti in lightly salted boiling water and cook according to instructions. Before draining the liquid after cooking, pour out 200 g. liquid into another bowl to dilute the sauce.

2. Mushrooms are cut into slices, and onions - as you like, but not too large.

3. In a dry frying pan, start frying the mushrooms, lightly salting them, and they cook in their own juice, and when the liquid has evaporated, add oil and brown the slices of champignons with onions. Season the mushrooms with salt and pepper and crushed garlic.

4. Pour cream into the frying pan and boil over low heat for 3-5 minutes. Next, add grated cheese, mix and check the degree of salinity. If required, add salt and ground pepper.

5. Add spaghetti to the sauce, add a little liquid set aside after cooking the pasta, stir and let simmer for a few minutes. Bon appetit!

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Mushroom sauce with cheese

For mushroom and cheese lovers, you can prepare the gravy according to this recipe. The dish will contain a lot of soft melted cheese and aromatic mushrooms.

Mushrooms – 500 g
Processed cheese – 300 g
Onion – 2 pcs.
Butter – 100 g
Green onions - a few feathers
Dill – 1 tbsp. l.
Mushroom broth – 600 ml
Starch – 35-40 g
Salt, nutmeg, thyme, basil

Cheese

Frozen, dried, and fresh mushrooms are suitable for this delicacy. Wash the mushrooms, prepare them properly depending on their condition, cut into small slices.
Cut the peeled onion into half rings or cubes. Finely chop the onion feathers.
Wash the dill and chop finely.
Heat the butter in a saucepan and fry the onions in it.
Then add mushrooms to it, cook for 12 minutes.
Then pour 500 ml of liquid into the container. This can be plain water or some kind of broth. Season the contents with salt and spices.
Cover the container with a lid and simmer the contents for about 10 minutes. over medium heat.
After this, add melted cheese to the saucepan. Please note that to prepare a delicious mushroom gravy you need to use only high-quality cheese. You cannot use dairy products, cheese substitutes, etc., since such products will not even melt in your dish and will simply ruin it.
You can use processed cheeses like “Druzhba” or ones like “Yantar”. Stir the contents of the pan well.
Simmer the ingredients with the lid closed for a few more minutes.
Now dilute the starch in the remaining 100 ml of water.
Add green onions and dill to the container, and then pour in the starch liquid in a thin stream. Stir the gravy constantly until it thickens.
Cook the mushroom sauce on the lowest heat for another 10 minutes.
You can serve it with potatoes, pasta, freshly baked bread, etc.

Mushroom sauce is a fragrant and tasty delicacy that even a novice housewife can prepare. Despite the ease of preparation, this dish can deliciously diversify your menu.

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 simple, 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.

Simple and tasty dishes from champignon mushrooms

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.