First of all, according to the recipe, you need to cook milk sauce. Do not worry - it is prepared in minutes, the main thing is to introduce all the ingredients in a clear sequence, without moving the cooking processes at will. Pour milk into the saucepan or saucepan in which you are going to cook it and place the container on the stove. Bring to a boil and reduce heat.

According to the recipe, add to milk wheat flour with a whisk - it will be the best tool in this culinary process, as it will prevent the formation of lumps. Salt the sauce. Simmer the milk mixture on the fire for literally another 1-2 minutes and turn off the heat.

Then proceed to the preparation of the mushrooms - rinse them in water and remove all contamination. Cut into pieces, trying to follow the recipe and treat them as carefully as possible, and fry in hot vegetable oil in a frying pan or some other container. You should not pour in a lot of oil, as it will kill the tender mushroom flavor- just a few drops so that the surface of the dish in which you will fry them is not dry.

Mushroom cooking will take no more than 5-7 minutes. Watch the process carefully and as soon as the dish is covered golden crust and all the juice released by them disappears, then pour the pre-prepared milk sauce into the container, which until this moment was waiting for its fate on the sidelines. Mix everything well and simmer for 3-5 minutes over low heat until fully cooked.

Chop a bunch of fresh parsley or dill, if desired, and add it to the bowl. Stir again and cover the bowl. Turn off the heat and let the dish cool down for a bit.

Serve the mushroom dish, the recipe of which you have already prepared with us, in any form - it is invariably tasty and fragrant!

This recipe was kindly shared with us by maria35 for which many thanks to her!

Hello, I want to tell you very tasty and fast recipe: how to cook mushroom sauce from champignons with milk.
In my family, this sauce goes away quickly, especially popular with potatoes and mushroom sauce.
Very often he helped me out when it was necessary to cook tasty and original. In such cases, I prepare the sauce, pasta for it, open a jar of tomato and Tasty dinner ready.

For our sauce we take the following products:

• Mushrooms - champignons -200 gr
• a lot of onions
• milk 1/2 cup
• butter - 1 tablespoon
• pepper
• salt.

We cut the mushrooms into very large pieces, cut the onion finely.

We take a frying pan and heat the sunflower oil, first fry the onion, then add, stir from time to time. After the mushrooms are fried, add milk, butter and a little flour. Mix everything and add pepper, salt. Close the lid and simmer for another 5 minutes, you're done.

I will reveal one secret so that the sauce has a pleasant mushroom flavor, at the end you need to add grated mushroom, turn off the gas and let the sauce brew.
Such a simple and inexpensive sauce will decorate any dish, give it a twist. Here, we had such a sauce for dinner with. Bon appetit.

There are dozens different ways cooking mushrooms. A variety of sauces are very popular. You can concoct them quickly from simple and available ingredients: cream, sour cream, butter or milk.

Mushroom sauces are very popular

No matter how skillful the hostess is, the quality ready meal depends a lot on the source material. But sauces are good because suitable for any Forest mushrooms, with a pronounced aroma. It is they who will open better during heat treatment and give the dish a unique taste. White mushrooms, boletus, boletus, mushrooms, chanterelles, etc. - all these species are actively used in cooking.

Mushrooms stand apart. If you don’t know what exactly the guest loves or you don’t want to put a lot of effort into preparing dinner, choose these mushrooms. Their taste is universal, almost everyone likes it, and they become suitable in less than an hour.

When quality is not a concern, you can stop at any other mushrooms, such as morels and stitches (remember that the latter are poisonous when raw!). With large quantity spices, vegetables and sour cream, the taste of "forest bread" will not be dominant, but will become part of a complex composition. If you wish, alternate recipes, because each has its own charm.

How to cook mushroom sauce quickly (video)

Classic recipe for mushroom sauce for champignons

The dish is prepared in just 30-40 minutes. Ingredients:

• Champignons: 400 gr.;
• flour - 30 gr.;
• butter - 60 gr.;
• boiled water - 200 ml;
• sour cream 20% - 50-100 gr.
• salt, nutmeg and pepper - a pinch to taste;
• parsley - to taste.

Detailed step by step recipe:

1. Thoroughly washed and dried mushrooms cut into small pieces. They should not be too small, because during processing this product significantly loses its volume.
2. Heat up a frying pan and melt a piece of butter on it. When it is hot, mushrooms are added there and fried until cooked.
3. Add salt, pepper and nutmeg.
4. Pour flour into mushrooms and mix the whole mixture.
5. The blank is seasoned with sour cream, water is poured into it. Immediately reduce the fire of the burner to a minimum.
6. After 5 minutes, throw parsley.
7. The finished sauce should thicken. They try it for salt and turn it off.

Pairs well with potatoes and meat.

Classic champignon mushroom sauce

How to make delicious Creamy Mushroom Sauce

What could be better than a combination of mushrooms and cream? Some even prefer to eat this dish without a side dish, it is so good and alone.

What will be needed?

• Fresh mushrooms - 250 gr.;
• 20% cream - 300 ml;
• onion - 1 pc. medium size;
• butter - 50 gr.;
• refined sunflower oil - 3 tbsp. l.;
• wheat flour - 30 gr.;
• salt and spices - to taste.

How to prepare:

1. Mushrooms are chopped into small pieces. They must be washed and dry.
2. The onion is cut into small cubes.
3. On the sunflower oil the vegetable is fried. It should reach a golden color.
4. Mushrooms are added to the onion. Continue frying until the moisture has evaporated from the “forest bread”.
5. While the mushrooms are cooking, you can prepare the flour. Add flour to melted butter in small portions. It is important that there are no lumps that will spoil the texture of the sauce. Roasted flour will take on a nice golden hue.
6. Would you like a nice creamy dish? Dry the flour in a dry frying pan, and only then throw in a piece of butter.
7. Not everyone likes thick gravies. If you are one of these gourmets, then limit the amount of flour.
8. Pour warm cream into the mixture. Reduce the heat and stir the sauce constantly. Make sure it doesn't boil!
9. When the liquid thickens, you can add mushrooms with onions. Salt and pepper, keep the cream on fire for 3 minutes and turn it off.

Creamy mushroom sauce is very aromatic.

Creamy mushroom sauce

Recipe for mushroom sauce with champignons and sour cream

This is a way to make a thicker sauce. But it will go well with crumbly cereals.

What do you need:

• Mushrooms (any, pickled are also suitable) - 400 gr.;
• sour cream (fat content 15%) - 300 gr.;
• sunflower oil - 2 tbsp. l.;
• flour - 20 gr.
• Bay leaf, salt, parsley - to taste.

How to cook:

1. Chopped onion (about 0.5 cm) start frying in vegetable oil. When the vegetable turns golden, throw the mushrooms into the pan. Hold them for another 5 minutes.
2. Sprinkle flour and spices.
3. Add sour cream. Stir the sauce.
4. If it's too thick, add some water or broth. But do not overdo it, because the beauty of the dish lies in its unusual texture.
5. Simmer the gravy for 15 minutes under a closed lid and over low heat. 3-5 minutes before readiness, season the bay leaf and herbs.

The sauce with sour cream is very tasty with potato pancakes, fish and buckwheat.

How to make mushroom cream sauce (video)

Cooking mushroom sauce from champignons with milk

It's classic french recipe that every French woman knows how to cook. Residents of the most romantic country believe that anyone will eat anything with him, even old skin.

Ingredients:

• Champignons - 500 gr.;
• milk - 250 ml;
• flour - 3 tablespoons;
• butter - 60 gr.;
• vegetable oil - 3 tbsp.
• garlic - 1 clove;
• onion - 1 piece;
• salt, nutmeg, black pepper - to taste.

The sauce is prepared as follows:

1. Cut onion and garlic. They are fried in sunflower oil. The onion is not caramelized, when it becomes transparent, then it's time to pour the chopped "forest bread" into the vegetables.
2. Stew mushrooms with vegetables over medium heat under a covered lid. Every 3-5 minutes it is removed so that excess water can evaporate.
3. Flour is prepared in a standard way. It is dried until it acquires a rich yellow hue, after which a piece of butter is added.
4. Milk is poured in very small portions. Mix each portion thoroughly.
5. After 10 minutes of constant stirring, the liquid is poured into the mushrooms. The dish is salted, seasoning is added. The mixture is kept on fire for another 10 minutes.

Try not to store the gravy for too long, as it quickly loses its flavor.

Mushroom mushroom sauce with milk

Mushroom champignon sauce without cream

If you prefer lighter dishes, not too high in calories and fat, then this recipe is for you.

Dish Ingredients:

• Champignons - 300 gr.;
• butter - 3 tbsp. l. (if desired, they can be reduced, but be sure to leave 1 liter);
• flour - 1 tbsp. l.;
• broth (any) - 1 tbsp.;
• garlic - 1-2 cloves;
• herbs and salt - to taste.

How to cook:

1. Making gravy is no different from other recipes. In the same way, champignons with garlic are fried in oil. When they are ready, stir in the flour and leave the pan on the fire for another 5 minutes.
2. Carefully pour in the broth. The fire is increased to maximum and the lid is closed.
3. When the liquid boils, reduce the burner. Hold the mixture for 15-20 minutes.
4. Add salt and herbs. After 5 minutes, the sauce will be ready.

It is especially delicious with chicken. This is a real canvas for creativity, if you wish, you can use additional components, for example, tomatoes, carrots, tomato paste etc.

Mushroom sauce

How to make mushroom spaghetti sauce with cheese

Want to try real pasta? You don't have to go to Italy for this! With this recipe, you will get a dish no worse than in restaurants in Rome. You will have to try, but the result will definitely not disappoint anyone!

What do you need:

• Champignons - 250 gr.;
• cream 20% - 5 tablespoons;
• butter - 3 tablespoons;
• grated cheese durum varieties- 3 tbsp.
• fresh tomato - 1 piece;
• basil, salt, pepper, parsley - to taste.

Cooking process:

1. Slice the forest bread. Experiment with this, chop one part into identical pieces of a small shape, and cut the other into thin pieces so as to keep the shape of the mushroom.
2. Cook them in a saucepan with pre-melted butter. It is enough to support them for 1 minute.
3. Carefully pour in the warmed cream. Stir.
4. Immediately add the squeezed garlic and spices with salt.
5. Stir the mixture slowly for two minutes.
6. Pour in cheese chips and herbs. Turn off the fire after three minutes.

Mushroom cheese sauce is best with pasta. Choose from durum wheat varieties. Be sure to add thinly sliced ​​tomato, so the taste will be full.

Mushroom sauce for potato dishes (video)

Surprisingly, several types of sauces can be prepared from mushrooms, which differ significantly in their taste! It is enough just to choose different products each time, combine different volumes of liquids and extend / shorten a little heat treatment. Potatoes, pasta, meat and cereals will become much tastier with gravy.

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When cooked in milk, mushrooms are tender, with a bright, rich taste. Most often, first courses or various sauces are prepared with the addition of the milk component, but this ingredient can also be used to prepare second courses. If you prefer a diet option, use skimmed milk, and if you want to do hearty meal you can replace this product with cream.

Soup with zucchini and champignons in milk.

Ingredients:

• 2 tbsp. tablespoons dried mushrooms
• 300 g zucchini
• 250 ml milk
• 2 tbsp. tablespoons chopped parsley
• 1 carrot
• 1 bulb
• 4 tbsp. spoons of sour cream
• pepper

Peel and grate the carrots and zucchini, chop the onion.

Soak the mushrooms first, then boil in a saucepan, changing the water twice. Strain the broth, cut the mushrooms into strips.

B mushroom broth pour milk, add salt, pepper and mix thoroughly. Transfer zucchini, carrots, onions and chopped mushrooms to a pot. Pour milk-mushroom broth, season with sour cream, sprinkle with salt and pepper, close the lid and put in a moderately preheated oven for 20 minutes.

Before serving, sprinkle the soup with champignons and milk and chopped herbs.

Soup with champignons in milk with rice.

Ingredients:

• 100 g dried champignons
• 150 ml milk
• 50 g rice
• 30 g carrots
• 25 g onion
• 1 st. a spoonful of sunflower oil
• 50 g potatoes
• spices
• spices
• sour cream

1. Dried mushrooms can be poured with warm milk for 2-3 hours.
2. After that, squeeze the mushrooms, chop and dip in boiling water.
3. Then add rice, carrots and onions fried in sunflower oil, potatoes, spices (herbs can be added in summer).
4. Serve with sour cream.

Ingredients:

• 1 liter water (or broth)
• 300 g quick-frozen mushrooms
• 2 tbsp. spoons of flour
• 1 carrot
• 1 bulb
• 1 potato
• 2 tbsp. butter spoons
• 2 eggs
• 1 st. milk spoon
• 100 ml cream
• salt to taste

1. Defrost mushrooms, chop. Combine them with peeled and chopped carrots and onions, simmer in a pan with butter (5 minutes).
2. Dry the flour, dilute with milk and mix with stewed vegetables and mushrooms. Transfer the mass to a pot.
3. Separate egg yolks from proteins, mix with cream, bring to a boil in a small container, stirring thoroughly, pour into a pot. Add peeled and diced potatoes, water or broth.
4. Cover the pot with mushroom cream soup + milk with a lid and place in a moderately preheated oven for 35-40 minutes.

Creamy mushroom soup with milk.

Ingredients:

• 600 g champignons
• 2 tbsp. spoons of flour
• 1 liter of milk
• 4 tbsp. butter spoons
• 250 ml water
• 1 carrot
• 1 bulb

Refueling:

• 2 egg yolks
• 200 ml cream (milk)

1. Peel the mushrooms, chop and stew (with 1 tablespoon of oil) with chopped carrots and a whole onion under the lid for 40–45 minutes. Then add water and boil.
2. In a saucepan, fry 2 tbsp. tablespoons flour and 2 tbsp. spoons of butter, add hot milk, 1 cup of vegetable broth (water), boil and put mushrooms (without carrots and onions).
3. Boil for 20 min. Salt, season with butter and yolks mixed with cream (or milk).
4. Serve champignon cream soup with milk, prepared according to this recipe, with croutons.

Cream soup of champignons with milk.

Ingredients:

• 250 g bones (for broth)
• 300 g champignons
• 150 g vegetables
• 1.5 liters of water
• 250 ml milk
• 2 egg yolks
• 20 g butter
• 15 g flour
• pepper

1. Boil mushrooms in a small amount of water with oil. Grind them and combine with strained broth, boiled in water from bones and vegetables.
2. Season with flour diluted in cold broth, add salt and pepper. At the end, pour the yolks whipped with milk into the cream of champignon soup with milk, prepared according to this recipe.

Soup-puree with champignons in Florentine style.

Ingredients:

• 1 liter light beef broth
• 1 liter of milk
• 200 g champignons
• 1 bulb
• 1 garlic clove
• 150 g frozen spinach
• 1 st. a spoonful of wheat flour
• 1 yolk
• 80 g cream
• pepper

Mix finely chopped mushrooms, onions, garlic and spinach, heat at 100% under the lid for 8 minutes. Add flour and stir evenly until smooth. Mix milk, broth and spices and pour into a saucepan. Heat for another 5 minutes at 70% under the lid until boiling. Dilute the yolk with cream and pour into the mushroom puree with milk before serving.

Mushroom soup.

Ingredients:

• 400 g fresh champignons
• 1 bulb
• 1 garlic clove
• 500 ml hot broth
• 250 ml milk
• 50 ml cream
• 3 art. tablespoons food starch
• green onion
• pepper

Cut in small pieces onion and garlic. Set aside one or two mushrooms (depending on their size) for decoration, and finely chop the rest of the mushrooms. Finely chopped onions, garlic and champignons put in a closed bowl and simmer for about 5 minutes at 100%. After that, add hot broth, with which grind the champignon mixture until puree is obtained, and add milk to it. Cook all this for 4-5 minutes at 100% in a closed bowl. Mix food starch with cream, and then with soup. After that, boil again for about 5 minutes at 100%. Add salt and pepper, garnish mushroom puree soup from champignons with milk cut into pieces fresh mushrooms and finely chopped green onions.

Delicious sauces with champignons and milk

Sauce with champignons, onions and milk.

Ingredients:

• For 300 g of mushroom broth - 300 g of milk
• 100 g chopped champignons
• 1 bay leaf
• 1-2 bulbs
• 50 g butter
• 1 tablespoon flour
• pepper

Finely chopped onion and bay leaf put in a saucepan, pour in milk and mushroom broth, boil. Let stand 15 minutes, then strain.

Fry the flour in a saucepan until golden brown, pour in the strained broth. Bring the sauce to a boil with continuous stirring, add salt and pepper to taste and simmer for 20 minutes over low heat. AT ready sauce put chopped mushrooms.

This delicious champignon mushroom sauce with milk is served with boiled chickens, brains, eggs.

Sauce with champignons and milk.

Ingredients:

• Milk - 0.5 liters
• Flour - 2 tbsp. spoons
• Champignons - 300 g
• Vegetable oil for frying mushrooms
• Butter-10 g
• Salt to taste

Pour flour into a frying pan without oil, fry until golden brown. Rinse the mushrooms, cut into thin slices, fry in another pan in vegetable oil. Sift the fried flour through a sieve into a saucepan, add milk, mix, put mushrooms, salt, butter there. Place the saucepan on the stove medium fire bring to a boil, stirring constantly. The sauce should be thick (sour cream consistency). If the champignon mushroom sauce with milk prepared according to this recipe is too thick, you can add water and boil for another 2 minutes.

Mushroom sauce with champignons, sour cream and milk.

Ingredients:

• For 400-500 g of fresh or 200-250 g of salted champignons - 80-100 g of fat or lard
• 2 onions
• 1-2 tablespoons flour
• 1.5–2 cups of milk
• 2-3 tablespoons of sour cream
• green onion
• pepper

Cut the fat into cubes and lightly brown, add mushrooms and chopped onion, stew everything. Sprinkle with flour, salt and pepper to taste, stir and simmer for a few more minutes, then add milk and cook for 10 minutes. At the end of cooking, add sour cream and chopped herbs.

Light mushroom sauce of champignons with milk is served with boiled potatoes, mashed potatoes, vegetables, meat cutlets.

Mushrooms with milk fried in a pan

Champignons in milk batter.

Ingredients:

• 500 g fresh champignons
• 80 g flour
• 1 egg
• 125 ml milk
• 1 teaspoon sugar
• vegetable oil
• salt to taste

1. Peel the mushrooms, cut off the legs, and wash the caps and boil in a small amount of water. Then take them out of the broth and dry them. (Decoction and legs of mushrooms can be used for cooking other dishes.)
2. Prepare the batter: Pour the flour into a bowl, add the egg, salt, sugar, pour in the milk and mix everything well.
3. Pour oil into a deep frying pan and heat well. strong fire. When it warms up, reduce the fire to a minimum.
4. Dip boiled mushroom caps in batter and dip in boiling oil. Put the fried mushrooms in a plate and let the oil drain.
5. Before frying mushrooms, check if the oil is hot enough. To do this, you can throw a piece of mushroom into the oil, and if there is no strong foaming, the deep-fryer is warmed up well.

Mushrooms soaked in milk and fried in a pan.

Ingredients:

• 9-10 large mushrooms
• 250 ml milk
• 1 egg
• 4–5 st. tablespoons of ground breadcrumbs
• 3–4 tbsp. spoons of fat
• pepper

1. Rinse the mushrooms thoroughly and soak for 3-4 hours in milk mixed with water. Then boil in the same liquid. (The decoction is used to make soup or sauce.)
2. Sprinkle mushrooms with seasonings, dip in beaten egg, and then roll in ground breadcrumbs with salt and pepper. Fry the mushrooms on both sides in hot fat until golden brown.
3. Mushrooms soaked in milk and fried in a pan, serve with fried potatoes(or mashed potatoes), with horseradish sauce and cucumber and tomato (or red pepper) salad.

Chicken fillet with champignons stewed in milk or cream

Ingredients:

• Chicken breast - 300 g
• Champignons - 8 pcs.
• Onion - 1 pc.
• Flour - 1 tbsp. l.
• Milk or cream - 200 ml
• Butter - 20 g
• Vegetable oil - to taste
• Salt, pepper, dill or parsley - to taste

To cook champignons stewed in milk, onions need to be peeled, washed, and finely chopped. Pour vegetable oil into a frying pan, heat, throw the onion, fry until golden brown. After that, put the onion in a small cup, leave the oil in the pan.

Cut the chicken fillet into small pieces, throw in a frying pan with oil, fry on all sides over high heat until half cooked, then put in a separate container. Now washed, peeled, sliced ​​\u200b\u200bchampignons should be thrown into a pan with vegetable oil. Fry over medium heat until soft.

Combine chicken, mushrooms, onions in a frying pan, salt, pepper, put on fire, add flour, mix thoroughly. Pour in milk or cream, stirring constantly to prevent lumps from forming. Wait for the milk to boil, add chopped herbs, simmer over low heat for 5 minutes. After this time, put a piece of butter and cover the pan with a lid. To give chicken fillet with champignons and milk, brew for 10 minutes.

Chicken breast with champignons and melted cheese stewed in milk

Ingredients:

• Chicken breast - 400 g
• Champignons - 200 g
• Milk 1% - 200 g
• Processed cheese- 1 PC.
• Onion - 1 pc.
• Salt (to taste) - 2 g

To prepare this dish, you should stock up on two frying pans.

Cut the chicken breast into pieces, fry in vegetable oil in a pan. Rinse the champignons, peel, cut into plates, throw into another pan, fry with chopped onions without adding oil. Simmer both chicken and mushrooms under a lid over low heat for 15-20 minutes. For 5 min. Remove the lid until ready to let all the liquid evaporate. After that, combine mushrooms with chicken in one pan, salt, mix well, add milk, cover, simmer for 10 minutes. Grated melted cheese, sprinkle chicken breast with champignons, languishing in milk, hold on fire for another 5 minutes.

Chicken with champignons, sour cream, cheese and milk

Ingredients:

• Half-carcasses of broiler chicken
• 300 g champignons
• 1 bulb
• 1 st. l. vegetable oil

For sauce:

• 100 g cheese
• 1 st. l. flour
• 0.5 cup milk
• 2 tbsp. l. sour cream
• 1 st. l. mayonnaise
• 1 st. l. butter
• pepper
• parsley

Boil the chicken until cooked, cool the broth, remove the meat, divide it into small pieces. Rinse mushrooms, peel, finely chop. Chop the onion. Throw mushrooms and onions into a pan and fry in vegetable oil for 3-4 minutes, then put chicken meat, half a glass to them chicken broth, simmer covered for 5 minutes.

Preparation of sauce for champignons in milk with cheese: melt the butter, pour flour into it, dilute with milk, mix, fry for 2 minutes. Add mayonnaise, salt, pepper. Wait for the sauce to boil, then throw in the grated cheese.

Transfer the mixture of meat, onions and mushrooms to a baking dish or ceramic dish, pour over the sauce, put in the oven for 5 minutes. Sprinkle the finished chicken with champignons and milk with herbs.