I offer several recipes for champignon mushroom sauce. All photos correspond to what you will see when you make mushroom sauce according to the recipe.

Light champignon mushroom sauce for steak

This aromatic mushroom sauce is great for. It makes it easy to create very delicious dinner. When preparing the sauce, you can add a little to the champignons white fungus. Then the dish will turn out just fantastic!

Ingredients:

1. champignon mushrooms - 250 grams;
2. butter - 1 tbsp;
3. olive oil - 1 tbsp;
4. dry red wine - 1/2 cup;
5. meat broth - 3/4 cup;
6. flour - 2 tablespoons;
7. cold water - 3 tablespoons;
8. dried parsley - 1 teaspoon;
9. salt and pepper to taste.

Cooking method:

• fry mushrooms in butter and olive oil for 3-5 minutes, stirring occasionally. Mushrooms for this sauce cut into the size that you like best. In classic Western cooking, mushrooms are cut coarsely but thinly.
• add red wine and simmer for another 5 minutes.
• then add beef broth and simmer to reduce the volume of liquid (about 5-7 minutes).
• Combine flour and cold water and beat until smooth.
• add the diluted flour to the mushrooms, mixing well.
• season to taste with salt and pepper and cook for about 1-2 minutes until the sauce thickens, stirring constantly. If the sauce is too thick, you can add a little more broth.
• add dry parsley or Mediterranean spices to the sauce.

This sauce is also very good for steak. Salt is not added during its preparation. “Salinity” is achieved through soy sauce. And it will be very good to add in addition to the ingredients of the recipe and black pepper, for spiciness. This will spice up the dish and improve it. taste qualities.
This recipe is for four servings.

Ingredients:

1. champignon mushrooms - 250 grams
2. butter - 3 tablespoons;
3. large onion - 1 piece;
4. cornmeal - 2 teaspoons;
5. water -1 glass of water;
6. soy sauce - 1 teaspoon;
7. tomato sauce- 2 tablespoons;
8. adjika - 2 teaspoons;
9. granular mustard - 2 teaspoons.

Cooking method:

• Heat the butter in a frying pan and fry the pre-cut onion in thin half rings for 5 minutes or until the onion is soft.
• add thinly sliced ​​mushrooms and simmer them for another 2-3 minutes.
• mix cornmeal with a small amount of water (1-2 tablespoons), and carefully weighing so that there are no lumps, pour the mixture into the pan. It is better to take boiled water.
• add to the mushrooms: the remaining amount of water, tomato sauce, adjika, mustard and soy sauce.
• cook over medium heat until the sauce thickens.
• steaks are poured with ready-made mushroom sauce.

Mushroom sauce with white wine and cream

This mushroom sauce recipe is delicious! It's good even without parmesan. If you want with cheese, but there is no expensive Parmesan, you can use any cheese durum varieties. if you love spicy sauces You can add three chopped garlic cloves to the mushrooms. Perfectly goes well with chicken. The recipe is for 4-6 servings.

Ingredients:

1. champignon mushrooms - 250 grams;
2. butter (for frying) - 2-3 tables. spoons;
3. flour - 1/2 cup;
4. butter - 1/2 cup;
5. chicken broth - 2 1/2 cups;
6. white wine - 1/2 cup (or use 3 cups of chicken broth instead of wine);
7. fat cream -1/2 cup;
8. parmesan cheese - 3-4 tables. lies. (or to taste);
9. pepper and salt.

Cooking method:

• fry the chopped mushrooms in butter until they start to brown (about 10-12 minutes) and set them aside.
• In a saucepan or frying pan, mix butter and flour. Heat over medium heat, stirring constantly, until mixture is light golden in color (about 6-7 minutes).
• add wine. Cook, stirring, until the mixture thickens.
• add cream. Reduce heat and simmer for another 10-12 minutes.
• Add the grated Parmesan cheese to the sauce and mix well. Simmer another 5-7 minutes.
• spice up ready sauce salt and pepper.

This is a very simple Australian recipe. The sauce can be prepared in advance a few hours before the meal, and fish fillet It is best to cook directly before serving.

Ingredients:

1. bacon - 4 slices;
2. medium bulb -1 piece;
3. vegetable oil for frying
4. heavy cream - 3/4 cup;
5. green onion- one bundle;
6. cornstarch - 2 teaspoons;
7. water -1 tables. the spoon;
8. champignon mushrooms - 150 grams.

Cooking method:

• Put the finely chopped bacon and chopped onion into a skillet and place over low heat. Stir constantly and simmer for 2 minutes or until the onion is soft.
• add cream, chopped green onions and cornstarch mixed with water beforehand. Stir constantly until the mixture begins to thicken.
• add chopped mushrooms and cook for another 2-3 minutes.

NOTE: If the mushroom sauce is too thick, turn it down to low heat and add enough milk or cream to get your desired consistency.

Mushroom pasta sauce

This mushroom sauce recipe comes from an original Italian cookbook. The sauce is very fragrant and or pasta. The recipe is for 2 servings.
Ingredients:

1. olive oil - 5 tablespoons;
2. garlic - 1 clove;
3. onion - 1 piece;
4. a mixture of mushrooms (mushrooms, chanterelles, shiitake) - 400 grams;
5. white wine - 100 ml;
6. fat cream - 150 ml;
7. salt, pepper and herbs to taste;
8. Parmesan cheese - 50 grams.

Cooking method:

• Peel the mushrooms and cut into thin slices. Also peel and chop the onion and garlic.
• heat the olive oil in a large skillet. Sauté the onion and garlic for 1-3 minutes and then add the mushrooms. On pretty strong fire fry them until almost all of their liquid has evaporated.
• add white wine and continue to simmer over high heat for a few minutes.
• reduce heat and simmer until mixture thickens.
• now add cream and season with pepper and salt to taste (you can also add other spices if desired). Perfect parsley.
• If you like Parmesan cheese, you can add that too. In this case, you will get a creamier sauce.
• Now send the pasta to the sauce, mix and the dish is ready!

You don't know how to make mushroom sauce? We will teach you this simple matter in the blink of an eye. The process is not difficult. You just need to follow certain rules and clearly follow the instructions of the recipe. You will like the result to such an extent that champignon sauces will become one of the most favorite dishes, most often appearing on the table both on holidays and on weekdays.

This recipe with photos can be called a classic. Ready meal made in this way is very rich and extremely fragrant. If you want to enrich the flavors with spicy or spicy notes, you should add curry seasoning, cayenne pepper, ground white mustard or a pinch of hot chili to the creamy base during cooking.

• champignons - 250 g
• flour - 3 tbsp
• vegetable oil - 2 tbsp
• butter - 4 tbsp
• white onion - 2 pcs
• cream 33% - 160 ml
• ground black pepper

1. Rinse mushrooms under running water, dry on a kitchen towel and cut into small pieces.
2. Peel the onion and chop finely.
3. Pour vegetable oil into a frying pan and heat over medium heat. Add onion and sauté until light golden brown. Then add mushrooms and fry for 5 minutes.
4. In a separate container, melt the butter, add the flour sifted through a kitchen sieve and sweat under the lid for 3-4 minutes. Pour cream at room temperature in a thin stream and mix very well so that all lumps and clots dissolve. Continue cooking for another 2-3 minutes small fire. At the end, add the onion-mushroom mass, simmer for another 10 minutes, salt, pepper and remove from heat.
5. Serve white mushroom sauce on the table as an addition to pasta, rice or meat dishes.

Mushroom sauce from champignons with cream

Mushroom mushroom sauce with sour cream

Cooking mushroom sauce on a broth-sour cream base is not difficult, and it takes quite a bit of time. This hearty addition to main courses and side dishes is appropriate to include in daily menu when there is no opportunity to create grandiose culinary delights, but you really want to pamper your family with something tasty.

• champignons - 450 g
• onion - 2 pcs
• sour cream 20% - 6 tbsp
• olive oil - 3 tbsp
• meat broth - 400 ml
• flour - 2 tbsp
• spices

1. Rinse the mushrooms, pat dry and chop very finely. Peel the onion and chop into small cubes. Combine both components in one container, salt, pepper, season with spices and fry over medium heat until soft.
2. After 10 minutes, add the flour sifted through a kitchen sieve, mix very thoroughly and continue cooking for another 7-8 minutes.
3. Then pour in warm broth, add sour cream and, stirring constantly, simmer for another 5-6 minutes.
4. Put the prepared sauce of champignons and sour cream into a beautiful container and serve hot to the table.

Tip: To creamy mushroom sauce turned out to be thicker and creamier, it is worth adding natural potato or corn starch to it. It will not spoil the taste of the dish, but it will improve the consistency significantly.

For those who already know how to cook champignon mushroom sauce, we suggest trying a completely new and unusual recipe. Instead of fresh mushrooms pickled ones are used here, and the capers that are part of the capers give the dish an additional piquancy. Lemon zest makes the aroma richer and brighter, enhancing it with fresh and juicy citrus notes.

• canned champignons in marinade - 200 g
• cream 33% - 500 ml
• capers - 50 g
• eggs - 3 pcs
• lemon - 1 piece

1. Place the eggs in a deep enameled container and beat with a whisk until an airy, fluffy foam is formed.
2. Pour cream at room temperature in a thin stream and add lemon peel, grated on the smallest grater.
3. Place the sauce on water bath and, without stopping whipping, bring to a state of thick sour cream. Then salt to taste and pour in freshly squeezed lemon juice.
4. Wash mushrooms under running water, dry on a kitchen towel, chop medium-sized, combine with chopped capers and put in a liquid sauce base.
5. Keep in a water bath for another 10-15 minutes, then remove from the stove and cool slightly.
6. Serve as a mushroom sauce for spaghetti or as a savory addition to long parboiled rice.

mushroom sauce from canned champignons

Important: Cream for mushroom sauce is better to take the highest possible fat content, at least 33%. Mushrooms stewed in such a base will turn out very soft and will melt in your mouth.

Mushroom cheese sauce with champignons

The mushroom and cheese sauce prepared according to this recipe turns out to be very thick and resembles tender butter cream. Ideally combined with both meat and fish, but can also act as an absolute self-dish. Served with green salad or fresh vegetables.

• champignons - 700 g
• white onion - 2 pcs
• cream cheese - 400 g
• butter - 100 g
• ground pepper

1. Wash mushrooms thoroughly under running water, dry on a paper towel and cut into medium-sized pieces.
2. Peel the onion from the husk and chop finely.
3. Melt the butter in a deep frying pan and sauté the onion in it until soft. Then add the mushrooms, mix, make a small fire and simmer under the lid for about 20-25 minutes. Stir from time to time so that the mass does not burn.
4. Soft cream cheese knead with a fork in a deep ceramic container, pour half a glass of boiling water and beat with a whisk into a light and airy homogeneous mass.
5. Pour the cheese liquid into the mushrooms, salt, pepper and bring to a boil over medium heat.
6. Remove from the stove, transfer to a beautiful container and serve hot as a sauce for meat, fish, spaghetti or fresh vegetables.

It is difficult to overestimate the importance of sauces that are served with various dishes. They enhance the taste of food, give it special flavor. Mushroom sauces are a different story, because these mushrooms themselves are unique. Any dish with delicacy mushroom gravy will sparkle with new, bright colors, become juicy, tender, satisfying, and even more appetizing.

This collection contains a lot of recipes with photos, how to make champignon sauce, what ingredients to add to the gravy so that the dish wins with it as much as possible.

How to make a simple mushroom sauce

Ingredients

• dried champignons - 50 g
• flour - 40 g
• creamy margarine - 100 g
• onion - 300 g
• water - 1.2 l, salt

This recipe will interest those who are looking for how to make a simple mushroom sauce that would suit almost all side dishes.

Dilute hot red passerovka (flour fried to cream color) with mushroom broth, stir well, salt, boil for 7-10 minutes, then add boiled finely chopped or chopped mushrooms and browned onions.

Mushroom sauce is served with potato dishes.

Mushroom sauce for pasta and potatoes

Ingredients

• mushroom sauce basic - 850 g
• tomato puree - 140 g or ketchup
• butter or creamy margarine - 30 g
• peppercorns
• Bay leaf

1. Combine the prepared mushroom sauce with browned tomato puree or ketchup, add peppercorns, bay leaf and cook for 10-15 minutes.
2. Mushroom sauce with tomato is served with potato and cereal cutlets, meatballs, croquettes and potato roll.
3. Mushroom sauce prepared in this way is suitable for pasta, potatoes and many other dishes.

How to cook champignon mushroom sauce with prunes

Ingredients

• mushroom sauce (basic) - 800 g
• prunes - 60 g
• raisins - 20 g
• granulated sugar - 15 g
• tomato puree - 110 g or ketchup - 90 g
• 3% vinegar - 10 g

How to cook champignon mushroom sauce so that it turns out unusual and serves as a kind of zest for a particular dish, making it not only tasty, but also original. This recipe will help with that.

1. In a simple mushroom sauce, add sorted, well-washed raisins, pitted prunes, granulated sugar, browned tomato puree or ketchup, vinegar and boil for 10-15 minutes.
2. Vinegar can be omitted from this sauce.
3. Sweet and sour mushroom sauce is served with meatballs, meatballs, potato croquettes, and cereals.
4. This sauce is served with fried meat dishes - langet, fillet, meatballs, chickens, chickens.

How to make champignon sauce with onions

Ingredients

• dried champignons - 100 g
• water - 1.5 l
• 1 bulb
• 1–2 tbsp. spoons of flour
• vegetable oil, salt, pepper

Zealous and practical housewives are interested in how to make champignon sauce using minimal amount products. This recipe is from that series.

Wash the mushrooms and soak for 3-4 hours, then boil in the same water, then strain and finely chop. Finely chop the onion, salt and fry, then add the mushrooms and pour in the mushroom broth (leave 150 g), stew and season with spices. In a glass of cold mushroom broth, stir the flour well and pour into stewed mushrooms at the end of the boil. When it starts to thicken, stir well and remove from heat.

This sauce can be poured over pancakes, dumplings, cabbage rolls, etc.

Mushroom champignon sauce with bacon for pasta

Ingredients

• 6 art. spoons of oil
• 15 champignons
• 6 green onions
• bacon
• 4 tbsp. spoons of parsley

The following recipe on how to cook champignon mushroom sauce for pasta can be called one of the most relevant, because the whole family loves this dish.

Heat oil in a saucepan, add green onion, 3 finely chopped bacon pieces and finely chopped mushrooms. Warm up parsley and season. Spread on top of pasta, fish or chicken.

Fresh champignon sauce with onion and parsley

Ingredients

• 2 shallots
• fresh champignons - 100 g
• butter - 200 g
• 1 bunch of parsley
• 1 st. a spoonful of lemon juice

1. To prepare the sauce from fresh champignons, you need to cut the mushrooms and shallots into cubes.
2. Mix, add soft butter, chopped parsley, lemon juice, pepper, salt.
3. This sauce is very good with baked potatoes.

Dried champignon sauce with onion and cheese

Ingredients

• 2 onions
• broth - 200 ml
• 1 st. teaspoon ground dry champignons
• 3 art. spoons of cheese
• ground black pepper, salt to taste

An easy-to-prepare and low-cost champignon and cheese sauce will make the dish tender, juicy and fragrant.

1. Fry the onions until golden brown, pour in the broth, when it boils, add ground dry mushrooms.
2. Simmer over low heat for 10-15 minutes.
3. Then add 3 tbsp. spoons of cheese, black pepper and simmer for another 1 minute.
4. Let it brew for 10 minutes.

Mushroom sauce with sour cream and herbs

Ingredients

• champignons - 300 g
• 1 bulb
• 1 st. a spoonful of flour
• sour cream - 100 g
• parsley and dill (greens)
• salt, pepper, butter - to taste

Mushroom mushroom sauce with sour cream, onions and herbs will give the cooked dish fresh, fragrant notes, make it more juicy, appetizing.

Mushrooms and onion chop, put in a saucepan, pour 1 glass of water, simmer until tender. Add flour, mix well, bring to a boil, pour in sour cream, salt and boil for 5–7 minutes. In the finished sauce, add butter and finely chopped greens.

The recipe for champignon sauce with sour cream, onions and herbs is suitable in cases where a vegetable, meat dish, or potato casserole is planned.

Sauce with champignons, milk, vegetables and herbs

Ingredients

• 2 glasses of milk
• 3 art. butter spoons
• 1 st. a spoonful of wheat flour
• 1/4 root of carrots, parsley, celery
• 1-2 onions
• 2 dried mushrooms or 4-5 fresh
• 0.5 st. spoons of tomato puree
• 2-3 bay leaves

Fry wheat flour until golden brown, dilute with milk, add lightly fried roots, carrots, parsley, celery and boil the sauce over low heat for 20-30 minutes. Then we filter the sauce, wipe the roots and combine with the sauce.

We chop the onion, lightly fry (spasser), add pre-cooked and chopped white fresh or dry mushrooms. Fry everything together for 5–8 minutes, combine with the prepared sauce, add the tomato puree sautéed with butter. Boil the sauce over low heat for another 10-15 minutes and salt. At the end of cooking, bay leaf, peppercorns.

Mushroom mushroom sauce with milk, vegetables and herbs is suitable for many hot dishes, but it is especially recommended to serve it with fish.

White champignon sauce in mushroom broth

Ingredients

• 50 g dry champignons
• 30 g flour
• 2-3 bulbs
• 500 ml mushroom broth
• 100 g butter, salt

1. Rinse mushrooms, boil in a small amount of salted water, chop. Peel, wash, finely chop the onion, sauté in a frying pan in 70 g of butter.
2. Pass the flour in the remaining oil, add with constant stirring mushroom broth, bring to a boil and cook over low heat for 7-10 minutes.
3. Then add mushrooms and onions, salt and cook the sauce until tender.
4. Received white sauce from champignons serve with dishes of veal, lamb, minced meat, game.

Canned champignon sauce with white wine

Ingredients

• 75 g tomato puree
• 75 g canned mushrooms
• 50 ml dry white wine
• 1 small onion
• 40 g ham
• 30 g visceral fat
• parsley and tarragon
• pepper, salt

1. Wash parsley and tarragon, chop.
2. Cut the ham into cubes.
3. Melt fat in a frying pan, put mushrooms and onions in a frying pan, fry for 1 minute, then add ham and fry for another 2-3 minutes.
4. Warm up the red main sauce, put fried onions, mushrooms and ham into it, add tomato puree and white wine.
5. Stir, cook over low heat for 5-7 minutes, then add greens, salt and pepper.
6. Bring sauce back to a boil and remove from heat.
7. Canned champignon red sauce is recommended to be served with dishes from fried meat, poultry and game.

Creamy mushroom sauce with champignons in meat broth

Ingredients

• 500 ml beef broth
• 200 g champignons
• 2 onions
• 100 g cream
• 100 g butter
• 30 g flour

Creamy mushroom mushroom sauce from champignons is one of the most delicious, fragrant and simple, therefore we love many housewives who try to please the family with delicious dishes even on weekdays.

Sort the mushrooms, wash, cut into slices. Peel, wash and finely chop the onion. Fry mushrooms and onions in a frying pan in 50 g of butter until tender, salt.

Heat 20 g of butter in a frying pan, fry the flour on it until golden yellow. Remove from heat, add a third of the specified amount of broth, mix thoroughly.

Return the pan to the heat and bring the mixture to a boil, stirring constantly. Pour in the remaining broth and cream, cook at a low boil for 10-15 minutes, stirring occasionally. Add mushrooms, onion, salt and remaining butter, mix.

Ready creamy mushroom sauce served with dishes of potatoes, buckwheat and millet.

Mushroom champignon sauce with cream, roots and spices

Ingredients

• 500 ml mushroom broth
• 100 g champignons
• 40 g butter
• 100 g cream
• 30 g chopped roots (parsley, celery)
• 20 g chopped onion
• 20 g flour
• 20 ml lemon juice, pepper, salt

Mushroom mushroom sauce with cream has a pleasant spicy taste, which is given by roots, onions and spices. In addition, it makes the dish unusually tasty and tender.

Mushrooms carefully sorted, washed, finely chopped. In a frying pan, heat half the specified amount of butter, put mushrooms, vegetables, fry for 2-3 minutes. Add flour, fry everything together until golden yellow.

In small portions, with constant stirring, add the broth and cream, bring the mixture to a boil, cook over low heat for 15 minutes.

Remove mixture from heat, strain, add pepper, salt, lemon juice and remaining butter, stir to combine.

Mushroom sauce with cream, roots and spices served with dishes of potatoes and cabbage, rice, buckwheat and millet.

Mushroom sauce with champignons, apple and onion

Ingredients

• 400 g champignons
• 200 g sour cream
• 2 onions
• 1 apple (Antonovka or any other sour variety)
• parsley and celery
• sugar, salt

The recipe for champignon mushroom sauce with sour cream, apple, onion and herbs will interest those who prefer unusual, sweet and sour dishes with an expressive taste and bright aroma.

1. Sort the mushrooms thoroughly, rinse, boil in a small amount of salted water, cool and cut into strips.
2. Peel, wash and finely chop the onion.
3. Wash parsley and celery, dry and chop.
4. Wash the apple, peel, remove the core, grate on a coarse grater.
5. Mix sour cream with mushrooms, onion, apple and herbs, season with sugar and salt, mix.
6. Mushroom sauce made from champignons and sour cream, apples, onions and herbs, serve with dishes from boiled vegetables and meat.

Creamy mushroom sauce with champignons, eggs and horseradish

Ingredients

• 300 g boiled champignons
• 250 g sour cream
• 50 g horseradish
• 2 eggs
• dill greens, green onion
• sugar, salt

Sour cream-mushroom sauce made from champignons, horseradish, eggs and greens will give sharpness and spice to any second course and give it a new, more expressive taste.

1. Finely chop the mushrooms. Wash dill and green onion, dry, finely chop.
2. Hard boil eggs, cool, peel and chop.
3. Mix sour cream with horseradish sauce, add eggs, mushrooms, dill and green onions. Season the sauce with sugar and salt, mix.
4. Serve with fried and baked potatoes.

Sauce with champignons, cucumbers and mayonnaise

Ingredients

• 200 g mayonnaise
• 100 g sour cream
• 70 g marinated champignons
• 70 g pickled cucumbers
• 1 small onion
• dill greens, red and black ground pepper

One of the most topical questions for fans of mushroom dishes is how to cook champignon sauce with sour cream, because it can transform any side dish, make it more tasty, juicy and fragrant. One of these recipes is presented here.

Pickled mushrooms cut into strips. Peel pickled cucumbers, cut into strips. Peel, wash and finely chop the onion. Wash dill greens, chop.

Mix sour cream with mayonnaise, add mushrooms, cucumbers, dill and onions, pepper, mix.

Mushroom sauce with sour cream and mayonnaise can be served with fresh and boiled vegetables, meat.

Creamy Mushroom Mushroom Sauce with Minced Spaghetti

Ingredients

• 200 g minced meat
• 150 g champignons
• 300 ml cream
• 1 bulb
• 1-2 garlic cloves
• 50 ml olive oil
• pepper, salt

The recipe for champignon mushroom sauce with minced meat and cream will help make a hot lunch dish more satisfying, nutritious and surprisingly tasty.

1. Peel, wash and finely chop the onion and garlic. Sort the mushrooms, wash, cut into small pieces.
2. Heat olive oil in a frying pan, put onion and garlic, fry for 2-3 minutes, then add minced meat and mushrooms, salt, pepper, mix and fry for another 5-7 minutes.
3. After that, add the cream, bring the sauce to a boil over low heat with constant stirring.
4. Fragrant creamy mushroom sauce of champignons with minced meat is ideal for spaghetti, as well as any pasta and vegetable dishes.
5. Serve the sauce with small pasta.

How to make Creamy Mushroom Bolognese Sauce

Ingredients

• 700 g mixed minced meat (pork, beef)
• 800 g canned tomatoes skinless
• 200 g champignons
• 100 g smoked ham
• 1 bulb
• 1 carrot
• 1 celery stalk
• 60 ml olive oil
• 60 ml dry red wine
• 60 ml cream
• ground nutmeg
• pepper, salt

Many cooks are looking for a recipe for how to cook champignon bolognese sauce with cream, ham, vegetables and minced meat, because this Italian delicacy is not only a great addition to spaghetti, but can also be served as a hearty, aromatic and very tasty dish on its own.

1. Peel, wash and chop carrots and onions.
2. Wash the celery, cut into small pieces.
3. Cut canned tomatoes into small pieces. Sort the mushrooms, wash, cut into slices. Cut the ham into small cubes.
4. Heat olive oil in a frying pan, put carrots, onions and celery, fry for 5-7 minutes, stirring occasionally.
5. Put on the pan chopped meat, mix thoroughly and fry for another 5-7 minutes. Add mushrooms to skillet and cook for 2-3 more minutes.
6. After that, add ham, tomatoes, wine, salt and spices, bring to a boil while stirring and simmer over low heat for 45–60 minutes, stirring occasionally.
7. At the end of cooking, add cream to the sauce, warm over medium heat for 1-2 minutes, remove from heat.
8. Serve sauce with spaghetti, tagliatelle.

The preparation of champignon sauce with cream is complemented by a photo, after viewing which you can see how appetizing and beautiful this dish looks.

Mushroom sauce with seafood in sour cream in a frying pan

Ingredients

• 400 ml sour cream 25% fat
• 200 g champignons
• 100 g peeled mussels
• 100 g peeled shrimp
• 1 bulb
• 2 garlic cloves
• 50 ml olive oil
• 1 teaspoon starch
• parsley
• ground paprika, salt

1. Peel, wash and finely chop the onion and garlic. Sort the mushrooms, wash, cut into thin slices. Wash parsley, dry, chop.
2. Place the onion and garlic in a hot skillet olive oil, fry until they become transparent. Add mushrooms, stir and fry for 4-5 minutes.
3. Then add thawed seafood, heat, add sour cream, add starch, paprika and salt, bring to a boil.
4. Cook champignon sauce with seafood in sour cream in a pan over low heat with constant stirring, add parsley to the sauce, mix and remove from heat.
5. Serve sauce with spaghetti. Can also be used to make small pasta casseroles.

Sauce with champignons, tomato puree and lemon juice

Ingredients

• 300 g basic red sauce
• 75 g tomato puree
• 75 g champignons
• 50 ml dry white wine
• 50 ml lemon juice
• 1 small onion
• 30 ml olive oil
• parsley and tarragon, pepper, salt

Peel, wash and finely chop the onion. Wash parsley and tarragon, chop. Wash mushrooms, cut into small pieces.

Heat the olive oil in a frying pan, put the mushrooms, onions, fry, stirring constantly, for 5-7 minutes.

Warm the red main sauce a little, put fried onions and mushrooms into it, add tomato puree, lemon juice and white wine. Cook, stirring, over low heat for 5-7 minutes, then add greens, salt and pepper. Bring sauce back to a boil and remove from heat.

Appetizing and fragrant red champignon sauce is recommended to be served with small pasta.

Mushroom, onion and chicken sauce

Ingredients

• 200-300g chicken fillet
• 6-8 pcs. mushrooms
• 1 onion
• vegetable oil
• pepper
• 1 st. l. flour
• 200 ml milk or cream
• dill or parsley,
• 20g butter
• pepper

Champignon and chicken sauce is a great addition to potatoes, any vegetable dishes and pasta, making any dish juicy and fragrant.

The first step is to prepare the onion - peel, rinse and chop small cubes. After that, fry it in vegetable oil until golden brown, put in a separate container.

Add vegetable oil to the same pan, put the chicken, cut into small pieces, fry until half cooked, put in a separate container.

Rinse the mushrooms, cut into plates, fry in a pan in vegetable oil.

Combine all prepared ingredients in a pan, add vegetable oil, salt, pepper, add flour. Then pour the cream into the pan, mix everything well, add greens, simmer for 5 minutes under the lid. Before turning off the heat, add a piece of butter to the pan. Let the dish rest for 10-15 minutes.

The recipe for champignon mushroom sauce with chicken is presented with a photo, which makes cooking easier and makes it possible to see the final result.

Especially from champignons, is great option side dish additives. In terms of indescribable taste, it may well compete with meat dishes. As the main ingredient, it is better to choose champignons or oyster mushrooms, so adored by housewives. Although the taste of the gravy will not deteriorate at all if you use other types of wild mushrooms. Mushroom gravy amazingly complements various side dishes: potatoes (both fried and mashed potatoes), pasta, beans, buckwheat and other cereals.

There are a wide variety of recipes for preparing such a dressing. It is worth disassembling the basic, most popular of them. Having mastered such recipes, any housewife will be able to experiment, change the cooking principle somewhat by adding ingredients, and create her own cooking masterpiece.

by the most simple recipe mushroom sauce from champignons is a creamy sour cream sauce with flour and fried onions and carrots. It is prepared very quickly and does not require a lot of products. And the fragrant mixture will definitely appeal to people who are losing weight: the calorie content per 100 g is only 67 kcal.

This recipe is for 6 servings.

Mushroom champignon sauce with sour cream takes about 35 minutes (10 - preparation and 25 minutes - direct cooking).

Would need:

• Mushrooms (champignons) - 300 - 400 g.
• Sour cream 15 - 20% - 30 g.
• Onion of medium size - 1 - 2 pcs.
• Carrot - 1 pc.
• Baking flour - 1 - 3 tbsp. l.
• Oil for frying, spices.

Training

First, prepare all the products. We wash the carrots, cleaning from dirt, remove the skin. We also remove the husk from the onion. Mushrooms (if they are fresh) should be peeled from a thin film. It will add unwanted bitterness to the dressing, so it's best to remove it. We wash the mushrooms in running water and put them in a colander. If you use not ordinary sour cream, but creamy sour cream sauce, then you should prepare it in advance.

Direct cooking

Grind carrots on a grater. Onion chop finely. Some housewives like to grind it in a blender - you should do it the way you like. We send carrots and onions to a hot frying pan with vegetable oil. Leave to fry over low or medium heat, stirring occasionally. We wait until the onion becomes translucent, and the carrots give up their juice. The main thing is that the roast does not burn out!

Cut the mushrooms into thin slices or sticks. And as soon as the vegetables are able fully prepared, add chopped champignons to them in a pan. The fire needs to be smaller. Fry until golden brown, salt and pepper as desired. You can put various spices (for example, turmeric, cardamom, bay leaf).

The next step is to add flour. A couple of spoons should be thrown into the pan to the fried vegetables and mushrooms. We mix all the ingredients with champignons to get a single substance.

Then pour boiled water (about 350 - 400 ml.) into the pan, stir thoroughly, ensuring that the lumps of flour dissolve in the water. This will take some time. Now we count from the moment the liquid is added to the pan for about 3 - 7 minutes and simmer over low heat. We will definitely taste it. If necessary, immediately put other spices, salt or pepper.

Then you can carefully put 2 - 3 tbsp. l. 20% sour cream or creamy sour cream sauce. Mix again and leave the pan with the prepared sauce to languish on the stove for another 2-3 minutes.

Please note: some housewives combine flour and water in a separate container, everything is thoroughly mixed there and only after that they are poured into the pan. Fundamental difference not here, everyone cooks as he likes. It is worth trying both methods and choosing the one you like best.

Appetizing and incredibly fragrant creamy sour cream champignon sauce is ready to eat!

Bon appetit and easy cooking!

Recipe number 2

Mushroom dressing from champignons can be prepared not only with sour cream, but also with milk. In this case, it will turn out more tender. Unlike creamy sour cream sauce, here it is better to take rustic cow or goat milk because it is fatter and the sauce will come out with incredible flavor.

Would need:

• Mushrooms - 500 - 700 g.
• Milk - 400 ml.
• Flour - 3 - 4 tbsp. l.
• Onion of medium size - 2 pcs.
• Spices, oil.

How to cook mushroom sauce from champignons with milk? Very simple.

Pre-prepare vegetables, chop into cubes or cubes, clean, rinse and cut mushrooms.

Fry 3-4 tablespoons of bread flour in a hot skillet until light brown, 2 minutes. Be sure to stir constantly.

We send mushrooms to another hot pan. Fry them, covered, in a small amount of oil over low heat until golden brown(no more than 5 minutes). Be sure to remember to stir. Salt, pepper. You can add dried dill or parsley.

At the same time, we send the calcined flour to the milk, stir until the lumps are completely dissolved.

We move the fried onions and carrots to the mushrooms, pour milk and flour into a pan with vegetables. You can add a little more milk if you wish. Mix thoroughly, let it stew over low heat for 10 - 13 minutes without a lid. Do not forget to stir, otherwise it will burn!

We take a sample from the prepared mixture. If necessary, put salt, pepper or any seasonings (to taste). Gradually, the champignon mushroom sauce will begin to thicken, which means that delicious sauce almost ready!

These champignons are best served with potatoes or pasta.

Bon appetit!

Conclusion

Mushroom mushroom sauce with cream, sour cream or milk can be a real salvation for the hostess who does not know how to diversify the usual side dishes (buckwheat, mashed potatoes). The incredible taste and aroma of forest mushrooms will not leave anyone in the household indifferent!

Mushroom champignon sauce with cream - delicious addition for homemade lunch or dinner. Cooking it is not difficult, everything is quite fast and simple. Any mushrooms are suitable for the sauce: champignons, oyster mushrooms and forest mushrooms. In the latter version, the mushrooms need to be boiled 2-3 times, and only after that, you can start preparing the sauce. With oyster mushrooms and much easier. They do not need to be pre-boiled, it is enough to thoroughly rinse them from dirt and dust. Mushroom sauce harmonizes well with pancakes, pancakes, meat and fish dishes. Since it is quite thick, it can be spread on a slice of freshly baked bread. If you want to end up with a thinner sauce, add a little more cream.

Ingredients:

• champignons - 160 grams.
• cream - 100 grams.
• butter - 40 grams.
• sunflower oil - 25 grams.
• onion - 70 grams.
• wheat flour - 15 grams.
• garlic - 2-3 cloves.
• salt to taste.
• ground black pepper to taste.
• nutmeg - 1 pinch.

Place the mushrooms in a colander and rinse thoroughly under running water. cold water. Dry from excess moisture and cut into small pieces along with the legs. If using oyster mushrooms, it is advisable to remove the legs, as they are tough, even after roasting. Peel the onion and garlic. Cut into small pieces.

Warm up sunflower oil in a frying pan. Add the prepared onions, garlic and mushrooms. Stir and cook for 7-10 minutes over moderate heat, stirring occasionally with a spatula. The liquid that forms during frying should evaporate.

In another pan, add a piece of butter and heat until it melts.

Add wheat flour and cream 10 percent. Mix thoroughly so that there are no lumps. Heat the butter mixture until thickened over low heat.

Add fried mushrooms. Mix well.

Season with salt, ground black pepper, nutmeg. You can experiment with spices, you may want to complement the sauce with your taste and aroma. Warm over low heat for 1-2 minutes and turn off the heat.

Mushroom mushroom sauce is ready. If desired, you can grind with an immersion blender.

Cool down. Transfer to a gravy boat and serve for lunch or dinner. Enjoy your meal!!!

If you are preparing champignon mushroom sauce for the first time, make a double portion at once. Trust me, you won't go wrong. Amazing in its taste and texture, it is perfect for pasta, any cereals, mashed potatoes, meat, fish, and just with bread it will be delicious, just remember that in order for the sauce to turn out, you need to pay a little attention to the choice of its main “hero”.

Champignons are incredibly popular. It is believed that these mushrooms, which have a more than affordable cost, cannot be poisoned, because they are grown at home, do not contain harmful components, and they do not differ in taste from the forest "inhabitants". This is true, but only partially. Before you buy champignons, pay attention to appearance. The mushroom should have an even shade. It can be white, beige, brown, yellowish. There are a lot of varieties, and therefore flowers too. Only the tone should be even. In no case do not buy champignons with dark spots, dents.

We recommend avoiding the purchase of packaged mushrooms. They may be packaged in such a way that the buyer does not see any defects. Yes, and the packaging itself harms the champignons, without fresh air they suffocate and die.

The mushroom sauce is very tasty. Delicate aroma complements any dish, makes it more useful.

Sincerely, Svetlana.