How to cook mushroom sauce: a universal supplement that will make any dish a success

In the classic version, the sauce is prepared from dried mushrooms. Professional chefs and experienced housewives know that they have a richer flavor than fresh and especially frozen mushrooms. In the cookbooks you can find a recipe for mushroom sauce from mushrooms, oyster mushrooms, porcini mushrooms, and other varieties. But the most popular champignons. They are affordable, easy to handle and incredibly fragrant.

Sour cream based mushroom sauce recipes

Delicate cream sour cream with a slight sourness - an ideal base for mushroom sauce. Sour-milk product softens mushrooms, soaking them with taste. Champignon mushroom sauce with sour cream is best for potatoes, turkey and chicken.

Classical

You will need:

• 300 g of champignons;
• two tablespoons of flour;
• the same amount of butter;
• a glass of sour cream;
• salt.

Cooking

1. Boil the mushrooms for half an hour. Be sure to salt the water.
2. Cut the champignons into strips.
3. In melted butter, fry the flour. Make sure that the products are not burnt, otherwise the sauce will get an unpleasant aftertaste.
4. Stirring the mass with a spatula, slowly pour a glass of water left over from the mushrooms.
5. Add mushrooms and boil the mass for ten minutes.
6. Stir in sour cream and stew for another ten minutes.

With onion

You will need:

• 0.5 kg of champignons;
• onion;
• glass of water;
• two large spoons of flour;
• 150 g sour cream;
• salt, pepper, herbs.

Cooking

1. Chop mushrooms and onions, fill with water and boil.
2. Continue to boil the mixture until mushrooms are ready. It will take about 25 minutes.
3. Without turning off the heat, gradually introduce the flour.
4. It remains to add sour cream and chopped herbs.

Based on Bechamel

Classic French bechamel sauce has become the basis for hundreds of new recipes, some of which involve the use of mushrooms. He, as a rule, is served with seafood, meat, pasta. Based on it, such popular dishes as lasagna and moussaka are cooked. If you want to give your meal a subtle French touch and rich aroma, a step-by-step recipe for white mushroom sauce is useful for you.

Base

You will need:

• three glasses of milk;
• three large tablespoons of butter;
• as much flour;
• 200 g of champignons;
• two raw yolks;
• a glass of chicken or bone broth;
• salt.

Cooking

1. Pass the flour into ghee. Do not overdo it so that the base does not burn.
2. Pour in half the milk slowly.
3. Whisk the second part of the milk with the yolks and send to the sauce.
4. When the mass boils, salt and let cool.
5. Sliced ​​raw mushrooms in a warm sauce, simmer another quarter of an hour.

With lemon juice

You will need:

• 300 g of champignons;
• one and a half glasses of chicken stock or vegetables;
• two large spoons of flour;
• the same amount of butter;
• the same amount of lemon juice;
• salt.

Cooking

1. Lightly fry flour and butter.
2. Fry the chopped mushrooms until liquid appears and simmer for 20 minutes.
3. Oil and flour base and lemon juice send to the mushrooms.
4. Add the broth, salt and cook to the desired density.
5. Beat the mass with a blender or grind through a sieve.

Creamy options

Fans of hearty and aromatic dishes need to learn how to make mushroom sauce with cream. The taste is rich enough to complement the dietary meat of poultry or white fish. And this is the best option for spaghetti.

Main

You will need:

• 300 g loaves;
• 250 g cream;
• onion;
• two large spoons of flour;
• the same amount of butter;
• half a glass of hot water;
• salt.

Cooking

1. Sauté finely chopped onion in ghee until golden.
2. Send the shredded mushrooms there. Fry until moisture evaporates.
3. Gradually add flour, add salt.
4. Pour in hot water and wait until it boils.
5. It remains to mix the cream in the sauce and turn off the burner.

With tomatoes

You will need:

• 0.5 kg of oyster mushroom;
• half a glass of sun-dried tomatoes in oil;
• the same amount of cream;
• three large tablespoons of butter;
• one onion head;
• a large spoon of flour;
• salt, nutmeg.

Cooking

1. Sauté chopped onion in oil. When it turns golden, add champignons and spices. Cook for five to seven minutes.
2. Add the tomatoes and cream. Heat until boiling.
3. Send the flour there, cook until the dish thickens, like sour cream.

For lean dishes

If for one reason or another you do not eat animal products, the classic recipe for mushroom sauce will not work for you. Pay attention to lean options.

Potato

You will need:

• 0.5 kg of chanterelles;
• 1 kg of potatoes;
• two glasses of water;
• carrot;
• onion;
• a tablespoon of tomato paste;
• three cloves of garlic;
• salt, dry dill, bay leaf.

Cooking

1. Sauté chopped onion. When it turns golden, add the grated carrots, chopped potatoes and tomato paste.
2. When the potatoes are tender, send chopped mushrooms to the pan.
3. Add water and wait for it to boil.
4. Season with salt and season, then heat for another half hour.
5. The finished product must be interrupted with a blender or crushed with a blender.

Tomato

You will need:

• three glasses of juice from tomatoes;
• 0.5 kg of forest mushrooms;
• three cloves of garlic;
• onion;
• salt, dried basil, marjoram, oregano.

Cooking

1. Sliced ​​onions and garlic until transparent.
2. Add chopped mushrooms and fry until soft.
3. Pour in tomato juice, salt and season.
4. Heat the sauce until boiling. After that, continue to cook the mixture without a lid until the excess liquid evaporates and the sauce becomes thick enough.

Garlic

You will need:

• 200 g of porcini mushrooms;
• a teaspoon of vinegar;
• two cloves of garlic;
• two glasses of water;
• salt and spices.

Cooking

1. Boil the mushrooms until half cooked and scroll through the meat grinder.
2. Sauté mashed potatoes for three to five minutes with squeezed garlic and spices.
3. Pour in half a glass of water in which the mushrooms were boiled, and simmer for another ten minutes.
4. Season the cold mass with vinegar.

Mistress note

The recipe for home-made mushroom sauce made from dry, frozen or fresh mushrooms must be in the cookbook of a skilled housewife. In addition, you need to remember the six tips of professional chefs.

1. Product quality. Before starting work, the mushrooms must be carefully sorted. They must be tight. If there are any suspicious spots, they need to be cut with a knife.
2. Equivalent replacement. Fresh mushroom is 90% water. This must be taken into account if you want to replace a fresh product with a dried one and vice versa. So, 20 g of dried mushrooms are equivalent to 100 g of fresh ones.
3. Spice. Mushrooms are a universal product that harmonizes with almost any kind of spices. But it is best to put rosemary, allspice, Provencal herbs and thyme in sauces.
4. Calories If you follow the figure, but cannot deny yourself a fragrant sauce, you can use kefir instead of sour cream or cream. The rest of the recipe remains unchanged.
5. Storage. Ready mushroom sauce can be stored in the refrigerator for no more than a day. Be sure to cover the container or tighten with foil.
6. Slow cooker. During cooking in a slow cooker, all processes must be performed with the lid open. The optimal mode is “Baking”.

If you are sorely lacking time, but you want to surprise guests with mushroom sauce, mayonnaise will come to the rescue. Just scroll the boiled or fried mushrooms through a meat grinder, mix with egg sauce and add spices. Knowing how to cook mushroom sauce, you can make the usual cutlets, pancakes, dumplings, fish and many other dishes play in a new way.

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