Frozen mushrooms in cream sauce recipe. Mushroom sauce. Creamy garlic mushroom sauce

Mushroom sauce is a simple and affordable dish that serves as an excellent addition to most main dishes. The taste neutrality of the gravy allows you to combine it with fish, meat, cereals and vegetables. The simplicity of cooking is so captivating that most housewives begin their culinary journey by preparing mushroom gravy. The availability of ingredients is also an important factor, because families with below-average incomes will be able to include such gravy in their daily menu without compromising the family budget.

The main ingredient needed to prepare mushroom gravy is, of course, mushrooms. It is noteworthy that the choice of mushrooms can be very different. The gravy is prepared from champignons, chanterelles, porcini mushrooms, etc. Also, the storage method does not really matter, so both fresh and dried or frozen mushrooms are suitable. The basis of mushroom gravy is always broth (chicken or vegetable), cream, milk or plain water.

It is preferable to cook, of course, with sour cream or milk, this will make the taste more rich and slightly sour. Water and vegetable broths used for lean gravy. Quite often, flour, onions, garlic, cheese, herbs, etc. are added to the primary products. It all depends solely on your culinary preferences and the specific recipe you take.

Today we present to your attention a trio best recipes, which is designed to come to your rescue at the right moment. Each gravy has its own special taste, so any reader will be able to find the best option for themselves.

A universal gravy that can serve as an excellent addition to meat and fish, or as an independent dish, will not get lost on the table. If you don't have it on hand dried mushrooms, then you can safely replace them with accessible and inexpensive champignons.

Ingredients:

100 g dried mushrooms
2 onions
2 tbsp. l. butter
2 tbsp. l. flour
150 ml cream
Pepper

Cooking method:

Dried mushrooms transfer to a deep container, fill with water and leave to soak for 3-4 hours.
Then boil the mushrooms in the same water until tender, after which we chop them finely.
Melt butter in a frying pan and fry finely chopped onion in it.
Add the mushrooms to the onions and, after mixing well, fry them together for 3-4 minutes.
Then add flour, add cream to the main ingredients, add salt and pepper to taste. Bring the mushroom sauce to a boil and cook until desired thickness.

Lenten mushroom sauce made from frozen mushrooms

Lenten mushroom sauce is best suited to a side dish based on boiled cereals or potatoes. To add a special piquancy to the taste, add a little chopped fresh herbs to the gravy just before the end of cooking.

Ingredients:

500 g frozen mushrooms
1 onion
1 carrot
2 tbsp. l. flour
250 ml water
1 tbsp. l. tomato paste
Vegetable oil
Pepper

Cooking method:

The first thing you need to do is defrost the mushrooms, then fry them in a greased frying pan. vegetable oil m until all the moisture is gone from them.
Peel, wash and chop the vegetables as finely as possible.
Mix the onions, carrots and mushrooms together and simmer over low heat for about 10 minutes.
In a clean frying pan, fry the flour in oil until it becomes creamy.
After this, pour water into the flour and, without stopping stirring, bring to a boil.
Pour the resulting broth over the vegetables and mushrooms.
Add tomato paste, salt and pepper to taste and mix thoroughly again.
We continue to cook over the fire, stirring constantly until the gravy reaches the thickness we need.

Mushroom sauce with dried mushroom sour cream

Dried Polish mushrooms are perhaps the most affordable of all, and mushroom sauce based on them turns out great. Its consistency is very thick, and its taste is distinguished by the taste of garlic, which is present in the list of ingredients for this particular recipe.

Ingredients:

100 g dried Polish mushrooms
1 liter of water
2 tbsp. l. butter
2 tbsp. l. flour
500 ml mushroom broth
1 onion
1 carrot
2 cloves garlic
100 ml sour cream
Pepper

Cooking method:

Place the Polish mushrooms in a saucepan and cover with water overnight (8 hours).
In the morning, boil the mushrooms until tender.
Remove the boiled mushrooms from the broth and chop finely.
Place the frying pan on the fire and put butter in it. Add flour to the melted butter and, stirring, fry until golden brown.
Then add the broth, mushrooms and simmer the contents of the pan under a tightly closed lid for about a quarter of an hour.
We wash, peel and chop the vegetables. Fry the onion, carrots and garlic in a clean frying pan until soft.
After this we transfer them to mushroom sauce, pour in sour cream, and add salt and pepper to taste.
Bring the sauce to a boil and keep it on the fire until it reaches the thickness we need.

Now you know how to prepare mushroom sauce. Bon appetit!

Many chefs call mushroom sauce the king of liquid seasonings. Its amazing aroma is incomparable. The sauce is universal, that is, suitable for any dish, but most often it is served with meat. Mushroom sauce, which has a delicate creamy texture, goes best with beef and chicken; mushroom sauce with the addition of garlic and other spices that give it a spicy note is more suitable for pork.

Features of preparing mushroom sauce

When starting to prepare mushroom sauce, it won’t hurt to get acquainted with the recommendations of experienced chefs.

Most often, the sauce is made from champignons, since they are available fresh all year round and are relatively inexpensive. However, from forest mushrooms, especially white ones, the sauce will turn out much tastier and more aromatic. If you do not have the opportunity to purchase fresh porcini mushrooms, you can use dried ones by first soaking them in water.
Dried mushrooms can be ground into a powder in a coffee grinder and added in small portions to mushroom sauces made from farmed mushrooms when cooking them to add a richer flavor. At the same time, do not forget that dried mushroom powder also needs heat treatment.
How much to chop the mushrooms and at what stage to do this depends on the recipe. Pay attention to the recommendations that accompany a specific recipe.
You can thicken the sauce using starch and flour, but not all recipes call for preparing a thick mushroom sauce.
Do not use seasonings with a strong smell for mushroom sauce so that they do not interrupt the flavor of the mushrooms. It is better to add a moderate amount of fresh herbs, which will highlight it.
Fried onions help enhance the mushroom flavor. Therefore, this ingredient is most often included in mushroom sauces, especially if they are planned to be served with meat.

Basic mushroom sauce

Ingredients:

fresh mushrooms – 0.3 kg (or 100 g dried);
water – 2.5 l;
onions – 0.2 kg;
wheat flour – 35 g;
butter or margarine – 50 g;
sour cream – 60 ml;
salt, spices - to taste.

Cooking method:

Rinse the mushrooms and dry. If you use dried ones, they must first be soaked in water so that they regain their shape and volume.
Cover the mushrooms with water. Place the peeled and halved onion into the pan.
Place on the fire, bring to a boil and simmer for 2 hours. Half an hour before it’s ready, add salt and spices to your taste.
Strain the finished broth. Finely chop the mushrooms or mince them.
Finely chop the remaining onion and fry in butter until soft.
Add mushrooms and fry them with onions for 5 minutes.
Add sour cream, simmer for 2-3 minutes.
Heat the flour in a dry frying pan and brew it with 0.5 liters of mushroom broth. When introducing the broth, be sure to whisk it so that there are no lumps.
Pour the broth over the mushrooms and onions, stir and cook over low heat for 5 minutes.

This mushroom sauce can be served with meat dishes as a gravy or be used as a base for preparing other sauces. In particular, it can be mixed with herbs, grated cheese, pepper paste, tomato puree, garlic, each time adding new notes to the taste of the sauce.

Creamy mushroom sauce for chicken and lean meat

Ingredients:

onions – 0.3 kg;
butter – 100 g;
champignons – 0.3 kg;
flour – 30 g;
sour cream – 100 ml;
cream – 0.3 l;
salt, pepper - to taste.

Cooking method:

Peel and cut the onion into small pieces.
Cut the washed and napkin-dried champignons into small cubes.
Fry the mushrooms and onions in a large amount of butter for 20 minutes, transfer to a blender bowl.
In a separate frying pan, fry the flour until creamy.
Mix it with mushrooms and onions.
Add salt, pepper, sour cream and 150 ml of cream. Whisk everything together to obtain a homogeneous mass.
Place in a saucepan, adding the remaining cream. Place over low heat and bring to a boil.

If you want a thicker sauce, the amount of cream in the recipe can be reduced by one and a half times.

Spicy mushroom sauce for meat

Ingredients:

porcini mushrooms – 100 g;
shallots – 20 g;
garlic – 2 cloves;
cognac – 10 ml;
fresh parsley – 10 g;
heavy cream – 60 ml;
salt, pepper - to taste.

Cooking method:

Peel the porcini mushrooms, wash and dry. Cut into as small pieces as you can - the recipe does not require further chopping of the ingredients with a blender.
Cut a piece of onion to the desired size and cut it into small pieces.
Finely chop the garlic.
Chop the greens.
Heat a good non-stick frying pan. Place mushrooms, onions and garlic on it. Fry them without oil for 2-3 minutes.
Pour in the cognac and wait for it to evaporate.
Add salt and pepper, pour cream over mushrooms, stir.
Once the cream has boiled, add the parsley and cook the sauce for 2-3 minutes.
This sauce with spicy taste It perfectly complements the taste of any meat dish; it goes especially well with pork and poultry.
Mushroom sauce goes perfectly with meat, no matter what recipe it is prepared according to. It can not only be served separately with meat dishes, pouring over them, but also used for preparing meat dishes.
For example, meat can be stewed in mushroom sauce or baked in it.
Most often, mushroom sauce is served hot, but it will remain tasty even when cold. This seasoning has only one drawback - long-term storage it is not subject to.

Mushroom sauce for steak

Ingredients:

200 g champignons
1 medium onion (or shallot)
1 clove of garlic
200 ml heavy cream or sour cream
1/2 cup dry white wine
30 g butter
Pinch nutmeg
Salt, pepper to taste

Cooking method:

Finely chop the onion, garlic and mushrooms.
Fry the onion in butter until transparent.
Then add the mushrooms and fry until they are lightly browned.
Pour white wine into the pan and bring to a boil until the alcohol evaporates.
Add cream, a little salt and fresh ground pepper and cook for 5-8 minutes, stirring occasionally.
Once the sauce thickens, add chopped garlic, a pinch of nutmeg and cook for another minute.
Remove from heat and serve with your favorite steak.

Bechamel with mushrooms

The classic bechamel sauce based on flour and milk will sparkle with new colors if you add mushrooms to it. In summer, fresh forest mushrooms, in winter – dried or ground into powder, and all year round – champignons and oyster mushrooms. Bechamel with mushrooms can be used as a substitute for mayonnaise in hot dishes. More precisely, this mayonnaise began to be used for other purposes, replacing bechamel with it.

Ingredients:

50 g butter,
400 g fresh mushrooms or 100 g dried,
1 onion,
1 clove of garlic,
3 tbsp. flour,
2 glasses of milk,
0.5 tsp salt,
pepper to taste,
grated hard cheese to taste

Preparation:

Fry fresh mushrooms in butter until the juice evaporates. Soak dried mushrooms for several hours in advance and then squeeze and fry.
Add chopped onion and garlic to the fried mushrooms and cook until softened. Add flour and stir until it evenly coats the mushrooms.
Pour in warm milk in small portions, stirring continuously. Add salt and pepper and cook until thick.
If desired, add grated cheese to the prepared hot sauce and stir thoroughly until the cheese is completely melted. Serve hot or use for baking and decorating hot dishes.

Homemade mushroom sauce

To mushrooms sour cream sauce They turned out really tasty and the recipe could be proudly shared with friends, you need to take a responsible approach to the choice of ingredients.

Ingredients:

Champignons 300 g
Onion 1 pc.
Butter 50 g
Flour 2 tsp.
Cream 10% 500 ml
Salt 0.5 tsp.
Pepper To taste
Garlic 2-3 cloves

Cooking method:

Peel the onions and garlic, rinse under running water. Did you know? To make it easier to peel onions and garlic from dry peels, pre-soak them in warm water for 10 minutes - the peels will soften a little and it will be easier to come off. Wash 300 grams of mushrooms and dry them with a paper towel (if you don’t have paper towels, regular cotton ones will do). Then finely chop.
The smaller the better - this will help make the mushroom sauce according to our recipe more tender. Preparation Place the frying pan on medium heat and let it warm up. Meanwhile, finely chop one onion. Place 50 g of butter in a frying pan and melt it.
If suddenly you don’t have butter, you can replace it with two tablespoons of refined vegetable oil. Pour chopped onion into the heated oil and fry until golden brown, stirring slightly occasionally.
Place the mushrooms in the pan, add half a teaspoon of salt and pepper to taste, mix everything together. Salt will help the mushrooms release their juice. While stirring, wait until the excess moisture evaporates. Pour two teaspoons of flour directly onto the mushrooms. Flour will act as a natural thickener.
Mix everything well. The mushrooms will begin to stick together. Without delay, pour 500 ml of 10% cream or sour cream into the frying pan. Stir constantly and wait until the sauce begins to thicken and boil. Check it for salt and pepper.
If necessary, add. At the very end, add finely chopped garlic. If you have a garlic press, you can use it.

Mushroom sauce for potato dishes

Ingredients:

Fresh mushrooms – 400 grams
Onion – 50 grams
Flour – 30 grams
Sour cream – 125 grams
Salt – 1 level teaspoon
Ground black pepper – 0.5 teaspoon
Dill, chopped – 1 tablespoon

Cooking method:

Finely chop 400 grams of fresh mushrooms and place in a saucepan. 50 grams shallots or onions cut into small cubes and add to the mushrooms.
Pour 250 milliliters of water into a saucepan, put on fire, cover with a lid, bring to a boil and cook over low heat until the mushrooms are cooked, about 25 minutes.
Without removing from the heat, add 30 grams of flour to the prepared mushrooms and mix thoroughly. Add one level teaspoon of salt and half a teaspoon of ground black pepper
Add 125 grams of sour cream to the sauce - mix, add one tablespoon of chopped dill and mix again. Turn off the heat, cover with a lid, set aside and keep hot.

Mushroom sauce made from dried mushrooms

Required ingredients:

50-100 g dried mushrooms (more is better than less),
300 g onions (this is 3 medium-sized onions),
2 tbsp. flour (wheat),
50-100 g butter,
water,
salt,
black pepper (optional).

Cooking method:

For Lenten menu– replace butter with vegetable oil. Properly prepared mushrooms are easier to digest, so we strictly follow the recipe.
Wash dry mushrooms and add cold water(1-2 glasses) and leave for 6 hours (can be overnight). Place the soaked mushrooms (along with water) in a saucepan, add cold water (up to 1 liter) and cook without salt until the mushrooms are ready. Then remove the mushrooms from the broth with a slotted spoon and chop with a knife.
The onion must be peeled, chopped finely, and fried in vegetable (or butter) oil. When the onion becomes transparent, add the prepared mushrooms. Fry mushrooms and onions until cooked.
Saute the flour in butter until it turns brownish in color. Without allowing the sauté to cool, add 3 cups of hot mushroom broth with continuous stirring. Cook, stirring, for about 15 minutes. Then add mushrooms with onions, sour cream (optional), salt and pepper (optional), stir and, as soon as it starts to boil, remove from heat. Let the mushroom sauce made from dried mushrooms brew a little and serve.

Classic mushroom sauce

Ingredients for cooking:

porcini mushrooms (dry) – 50 g;
onions or salad – 80 g;
wheat flour – 30 g;
mushroom broth – 600 ml;
unsalted butter – 100 g;
rock salt;
white pepper

Cooking method:

To prepare sauce from dry mushrooms, they must first be washed and soaked for 4 hours in cold water. Then, after the specified time, the mushrooms are boiled for 1 hour in the same water in which they were soaked. There is no need to add salt during the cooking process;
Already boiled mushrooms should be finely chopped, and the broth should be strained. Measure out the required 600 ml, and the rest can be frozen;
First fry the flour in a dry frying pan (stirring constantly), and then add butter. When the flour acquires a beautiful light brown hue, add concentrated mushroom broth and boil with constant stirring for 13-15 minutes;
Meanwhile, in a separate frying pan, you need to fry finely chopped onions and boiled mushrooms;
Add the fried mushrooms and onions to the boiling sauce, add a little salt and a pinch of ground white pepper. Boil for another 1-2 minutes and remove from heat;
Transfer the aromatic sauce into a special vessel and serve as an addition to potato dishes(mashed potatoes, potato pancakes, casserole).

Flavorful mushroom sauce recipe

Ingredients:

dried boletus - 90 g;
sour cream – 200 g;
Bulgarian onion – 2 pcs.;
flour – 40 g;
drinking water – 1 l;
creamy spread – 50 g;
table salt;
garlic pepper;
mixture “Provencal herbs” - 2 g.

Cooking method:

Rinse dry boletus mushrooms several times, then cover with cold drinking water and leave for 5 hours. This time will be enough for them to “recover.” If you don’t have boletus mushrooms in stock, nothing. Any wild mushrooms are suitable for preparing this sauce;
Place the pan with the “reconstituted” boletus mushrooms on the fire and bring to a boil. Then reduce the heat to low and boil them for 1.5 hours;
Remove the boiled boletus from the broth and finely chop;
Finely chop the peeled onions, combine with boletus mushrooms and fry for 3-5 minutes;
Melt the spread in a saucepan, stir it with flour and fry until golden brown. Then pour concentrated mushroom broth into them, stir thoroughly, add mushrooms with onions and chopped dill;
After 5-7 minutes, add sour cream, salt and garlic pepper to the thickened sauce. Wait 2-3 minutes and remove the saucepan from the heat.

Mushroom sauce from porcini mushrooms

Ingredients:

water – 0.5 l;
dry mushrooms – 50-80 g (you can use fresh ones, read the proportions below);
onions – 1 - 2 pcs;
tomato paste or sauce - 2-3 tbsp. l;
garlic – 3-2 teeth;
rye flour – 2 tbsp. l;

Cooking method:

Soak mushrooms in drinking water for 2 hours. If you use frozen or fresh, you will need approximately 200-300 grams. There is no need to soak fresh ones; you can simply peel and cut them.
Then squeeze the mushrooms and cut into small pieces. Place in a frying pan with vegetable oil. Fry a little.
Finely chop the onion. Place in a frying pan with porcini mushrooms.
Fry the two ingredients until done. Add salt.
Add tomato sauce or pasta, canned or fresh tomatoes without skin.
Add water. Place on fire and bring to a boil. Cook over low heat for 10 minutes.
Rye or wheat flour, dilute with water.
Pour the flour mixture into the simmering gravy. Stir, let it boil and remove from heat.
Add finely chopped herbs and chopped garlic to the hot dish.
Mushroom sauce is ready. It can be served hot, but it is also very tasty cold.

Classic dried mushroom sauce

Compound:

dried porcini mushrooms – 50–100 g;
onions – 0.2 kg;
water – 0.75 l;
butter – 100 g;
wheat flour – 40 g;
salt, spices - to taste.

Cooking method:

Rinse the mushrooms, cover with two glasses of filtered water and leave overnight or at least 4 hours.
Place it together with water in a saucepan and put it on the fire.
Cook the mushrooms, stirring occasionally, over low heat for 20-30 minutes after the contents of the pan come to a boil. 10 minutes before cooking, add salt and spices.
Remove the mushrooms with a slotted spoon. Wait a bit for them to cool down. Finely chop with a knife.
Peel and chop the onion with a knife. Fry it in butter until soft.
Fry the flour in a clean frying pan, pour in a glass of broth, constantly whisking the flour. If you get a little less mushroom broth, dilute it with warm boiled water first.
Cook the sauce for about 5 minutes to thicken.
Add onions and mushrooms to the sauce and stir. Cook for another 5 minutes.

This sauce can be served with almost any dish, but many housewives consider its recipe just a basic one, enriching the taste of the mushroom sauce with herbs, garlic, cream and other products.

Mushroom sauce with sour cream

Ingredients:

half an onion
400-500 grams of champignons -
300-400 grams of sour cream -
two eggs-
flour (two tablespoons) -
black pepper (half a teaspoon) -
salt (one teaspoon).

Cooking method:

Finely chop the onion and fry it until soft.
Wash the mushrooms and chop.
The legs need to be cut into rings, and the caps into plates.
Add them to the pan, turn up the heat to maximum and fry, stirring, until all the liquid has evaporated and you get a golden crust.
Five to seven minutes are enough for frying.
Add a little flour, mixing all the contents.
Whisk the sour cream with the egg, add salt and pepper, and pour this mixture into the champignons.
Stir this sauce until it is heated through.
After this, reduce the heat to minimum and leave to simmer for five minutes.
When serving, you can add parsley.
Mushroom sauce with sour cream is ready and can be served
Please your family, friends and loved ones with such an unusual and, at the same time, very delicious dish, like mushroom sour cream sauce.
Serve it with a side dish of your and your family's choice, and the whole family will approve of this dish.

Mushroom sauce with tomatoes

Mushroom sauce with tomatoes and olives is ideal for meat, fish or side dish. Since the sauce is lean, it can be prepared for people who adhere to a vegetarian diet. The sauce has a pleasant taste, however, the taste of olives, as a brighter one, dominates in it, so you need to add very little of them. If desired, you can make the sauce thicker or thinner so that it flows.

Ingredients:

1 tomato
1 onion,
6-7 champignons,
10 g butter,
6-7 olives,
3 tbsp. l. soy sauce,
1 feather of green onion.

Cooking method:

Wash the tomato and chop finely. Remove the skin from the onion and chop it finely. By the way, instead of fresh tomato You can use ready-made grated tomatoes, whole peeled tomatoes, tomato juice or tomato paste (previously slightly diluted with water)
Wash the champignons thoroughly, scrape the cap and stems, and chop finely. You can use royal champignons. However, although they have a more pronounced mushroom taste, they are denser and the sauce will not be as tender. Read more:
To ensure that the sauce has a delicate, creamy flavor, it is best to fry vegetables and mushrooms in melted butter. Turn the heat to low and add the tomato, onion and mushrooms to the pan. Sauté over low heat for 5-7 minutes, stirring.
Add to pan soy sauce With classic taste. There is no need to add salt to the sauce, as the sauce itself is salty. Cut the olives into halves and also add to the frying pan. Stir and simmer for another 5-7 minutes.
When the mushrooms and onions are soft, transfer all ingredients to a large cup or glass and blend with a blender until smooth.
Wash the green onions and chop finely. Place the sauce in a gravy boat and sprinkle on top before serving. green onions. You can serve the sauce as is or pour it over it ready dish, such as steak or chop.

Description

Mushroom sauce It’s very simple to prepare and what’s remarkable is that it can be created from absolutely any mushroom. No matter from fresh champignons Whether your gravy is made from dried wild mushrooms, its taste will always remain very delicate, but at the same time the gravy will be quite satisfying. You can also make frozen mushroom gravy. Mushrooms have a unique texture, taste and a very tart, strong aroma. In the process of preparing the gravy, all these qualities will only increase, making mushroom sauce a truly unique and indispensable addition to many dishes.

A step-by-step recipe for mushroom gravy with photos will tell you how to prepare delicious sauce from mushrooms at home, what spices and additional ingredients. By the way, You can choose the spices as you wish, that is, absolutely any. For example, red chili pepper will dilute the milky taste of the dish and make it spicier, while paprika will add sweetness.

We will first fry the mushrooms selected for preparing the gravy and only then cook them in a mixture of water and milk with the addition of bouillon cubes. The deep and rich taste of mushroom gravy will allow you to serve it along with unleavened porridges and at the same time create a new, even more delicious dish.

So, without wasting any more time ranting, let's get started creating the mushroom gravy!

Ingredients

(1 piece medium)
(1/2 pcs.)
(3 tbsp)
(250 g)
(4 tbsp)
(3 tbsp)
(1.5 cups)
(1.5 cups)
(2 pcs.)
(to taste)
(to taste)

Cooking steps

Heat the indicated amount in a saucepan or small suitable pan. olive oil. We wash the carrots, peel them and grate them coarse grater. Peel the onion and chop it quite finely. Fry the vegetables until soft for 5-6 minutes, stirring the ingredients constantly.

Choose mushrooms to suit your taste. Ordinary champignons, which can be purchased at any grocery store, are quite suitable.

Wash the mushrooms, dry them and cut them into not too thin slices. Add the slices to the pan with the rest of the ingredients, stir and fry for another 6-8 minutes.

After the specified time, pour the required amount of water and milk into the saucepan with mushrooms and vegetables. Bring the liquid to a boil, then add bouillon cubes, salt and pepper to taste. Mix the ingredients thoroughly, and when the cubes are completely dissolved, reduce the heat.

Butter put it in a small bowl, melt it and add three tablespoons of wheat flour to the bowl.

Using a mixer, thoroughly beat the ingredients until they form a thick, homogeneous mass.

In portions, add the prepared cream mixture in a thin stream to the saucepan with the mushrooms, onions and carrots. Adjust the thickness of the mushroom gravy using hot milk if necessary. Stir the sauce until smooth and even, adjust with salt and pepper to your taste, add other spices as desired.

We serve the finished dish both hot and cold as an addition to the side dish. Mushroom sauce is ready.

Bon appetit!

Mushroom sauce is very simple to prepare and the remarkable thing is that it can be created from absolutely any mushrooms. It doesn’t matter whether your gravy is made from fresh champignons or from dried wild mushrooms, its taste will always remain very delicate, but at the same time the gravy will be quite satisfying. You can also make frozen mushroom gravy. Mushrooms have a unique texture, taste and a very tart, strong aroma. In the process of preparing the gravy, all these qualities will only increase, making mushroom sauce a truly unique and indispensable addition to many dishes.

A step-by-step recipe for mushroom sauce with photos will tell you how you can prepare a delicious mushroom sauce at home, what spices and additional ingredients are needed. By the way, you can choose the spices as you wish, that is, absolutely any. For example, red chili pepper will dilute the milky taste of the dish and make it spicier, while paprika will add sweetness.

So, without wasting any more time ranting, let's get started creating the mushroom gravy!

Ingredients

Carrots (1 piece medium)
Mushrooms to taste (350 gr)
Onions (1/2 pcs.)
Olive oil (3 tbsp)
Butter (4 tbsp)
Wheat flour (3 tbsp)
Water (1.5 cups)
Milk (1.5 cups)
Ground black pepper (to taste)
Table salt (to taste)

Cooking steps

Heat the indicated amount of olive oil in a saucepan or small suitable pan. We wash the carrots, peel them and grate them on the coarsest grater. Peel the onion and chop it quite finely. Fry the vegetables until soft for 5-6 minutes, stirring the ingredients constantly.

Choose mushrooms to suit your taste. Ordinary champignons, which can be purchased at any grocery store, are quite suitable.

Wash the mushrooms, dry them and cut them into not too thin slices. Add the slices to the pan with the rest of the ingredients, stir and fry for another 6-8 minutes.

Place the butter in a small bowl, melt it and add three tablespoons of wheat flour to the bowl.

Using a mixer, thoroughly beat the ingredients until they form a thick, homogeneous mass.

In portions, add the prepared cream mixture in a thin stream to the saucepan with the mushrooms, onions and carrots. Adjust the thickness of the mushroom gravy using hot milk if necessary. Stir the sauce until smooth and even, adjust with salt and pepper to your taste, add other spices as desired.

We serve the finished dish both hot and cold as an addition to the side dish. Mushroom sauce is ready.

It is rightfully considered the most universal. After all this product goes perfectly with both creamy and tomato bases. It should also be said that homemade mushroom sauce from frozen mushrooms complements meat and vegetable dishes, as well as various side dishes.

Today we will tell you how to make such a lunch in different ways. Using the recipes presented, you can prepare very satisfying and flavorful dishes for your family that no one can refuse.

Mushroom sauce from frozen mushrooms: step-by-step recipe

Experienced chefs know how to make a tasty and aromatic dish from simple frozen mushrooms. So that you also master this information, we decided to present it to you right now.

So, we need:

not very large bulbs - 2 pcs.;
tomato sauce or pasta - 2 large spoons;
filtered drinking water - a couple of glasses;
light wheat flour - a small spoon.

Component Processing

Mushroom sauce made from frozen mushrooms is no different from that made using fresh products. That's why we decided to use pre-frozen ingredients. They need to be removed from the freezer and left until slightly thawed. Next, the mushrooms should be cut into slices. You also need to chop the onions separately into not very large cubes.

Cooking on the stove

To make mushroom sauce from frozen mushrooms as tasty and aromatic as possible, all ingredients should be pre-fried. To do this, you need to heat the saucepan and then add the main product to it. If the mushrooms have not melted completely, then first evaporate all the moisture from them, and only then add vegetable fat.

After partial frying, you need to add onions to the main product. It is advisable to cook both components until lightly browned. Finally, the mushrooms should be seasoned with spices. You also need to add tomato paste and a glass of drinking water to the saucepan. It is recommended to simmer foods in this composition for ¼ hour.

When the mushrooms are completely cooked, drinking water, previously mixed with toasted wheat flour, should be poured into them again. This will make your gravy thicker and tastier.

How to serve a dish correctly?

As you can see, it’s not at all difficult to make mushroom gravy with tomato paste. After preparing it, you need to put some side dish on the plate, and then completely fill it with the pre-made sauce and sprinkle with fresh herbs.

Mushroom sauce from frozen mushrooms with sour cream in a slow cooker

As mentioned above, mushroom gravy can be prepared using various ingredients. We talked above about how tomato goulash is made. If you want to prepare a cream-based dish, then you will need:

carrots and onions not very large - 1 pc.;
any frozen mushrooms - approximately 500 g;
refined oil - about 50 ml;
table salt and crushed pepper - use as desired;
fat sour cream - 3 large spoons;
filtered drinking water - 1 glass;
cream 40% - 110 ml.

Preparing Ingredients

Mushroom sauce made from frozen mushrooms with sour cream is very tasty and high in calories. Before preparing it, you need to remove the main ingredient from the refrigerator and partially defrost it. Next, the mushrooms should be chopped. As for carrots and onions, they need to be peeled and chopped. The first ingredient is grated, and the second is used with a sharp knife.

Making mushroom sauce in a slow cooker

Everyone knows how to make mushroom gravy on the stove. However, not everyone knows how to prepare such a dish using a multicooker. To do this, place the mushrooms in a bowl and turn on the baking program. After all the moisture has evaporated, refined oil should be added to the product, as well as grated carrots and chopped onions. It is recommended to fry the ingredients in the same mode for 20-22 minutes. During this time they should be well browned.

Having carried out the described actions, you should add spices to the mushrooms and onions, as well as sour cream, drinking water and cream. In this composition, the ingredients must be simmered in the same mode for 10 minutes.

Properly presented to the dinner table

Now you know how to prepare frozen mushroom sauce. After the dish is ready, it must be distributed on plates along with the side dish, sprinkled with fresh herbs and immediately presented to the guests. Bon appetit!

Making Lenten Sauce from Frozen Mushrooms

Mushroom sauce made from frozen mushrooms (lean) turns out to be just as tasty and aromatic as a high-calorie dish using sour cream. But you will never get better from such a lunch.

So, we need:

not very large onion - 1 pc.;
any frozen mushrooms - approximately 500 g;
fresh garlic - 2 cloves;
table salt and crushed pepper - use as desired;
vegetable broth - 2 cups;
sage and thyme - a pinch;
soy sauce - large spoon;
soy milk - ½ cup;
light wheat flour - a small spoon.

Cooking method

The principle of preparing such a dish is similar to that presented above. First you need to defrost the mushrooms, chop them and put them in a saucepan along with the onions. After waiting for all the moisture to evaporate, add spices and dried herbs to the food. After 25 minutes, add soy sauce to the mushrooms, in which wheat flour must first be dissolved. After waiting for the ingredients to boil, they must be simmered over low heat for about 5 minutes. Next, you need to add grated garlic cloves to the gravy and mix everything thoroughly.

After removing the frying pan from the heat, its contents must be kept covered for ¼ hour. During this time, the gravy will absorb the flavors of the garlic and become more tasty.

Serve the finished dish to dining table recommended along with some side dish (for example, pasta, buckwheat porridge, spaghetti, mashed potatoes, etc.), fresh herbs and a slice of bread.