Have you heard such an expression that “you can even eat old skin with mushroom sauce” ?! But this is true! Just a little mushrooms, butter, cream and onions, a few minutes and a wonderful sauce is ready! It is so tender and fragrant, whole little honey mushrooms ... Isn't such a sauce capable of bringing a life-giving flavor to ordinary pasta or potatoes ?! Believe me, a very simple dish will sparkle with new colors, ennobled, turn into a delicious dish - a holiday! Trust and check!

Ingredients for 3 servings:

• mushrooms, fresh frozen (or fresh) - 400 grams
• medium-sized onions - 1 piece
• vegetable oil - 2 tablespoons
• butter - 2 tablespoons
• cream (fat content 10%) - 80 milliliters
• ground dried basil - ¼ teaspoon
• ground black pepper - to taste
• salt to taste.

Recipe

1. Defrost honey mushrooms, rinse with water. Allow water to drain well.
2. Peel, wash, and chop the onions.
3. Heat vegetable oil in a frying pan over medium heat, add finely chopped onion and fry it for 5 minutes until soft.
4. Then add mushrooms, butter to the onions fried until soft, and continue to fry the onions together with mushrooms - mushrooms for 5 minutes, until all excess moisture has evaporated.
5. When all the liquid in a pan with mushrooms - honey agarics and onions has evaporated, pour in the cream, add ground dried basil, season with black pepper to taste, salt and stir. Stew mushrooms - mushrooms should be over low heat, stirring constantly and not boiling until the sauce thickens. In time it will take 5-7 minutes. Emptying the sauce indicates its readiness.
6. A Few Tips:
   • if suddenly the sauce seems too thick to you, then you can dilute it with cream and cook for a few more minutes.
   • mushroom sauce better to cook right before serving;
   • quick mushroom sauce from honey agarics can be served with mashed potatoes or pasta, such as spaghetti;

Every housewife dreams of surprising her family with a variety of delicious hearty dishes... At the same time, it is far from always possible to find time and energy after a working day, and the budget for these dishes leaves much to be desired. Mushroom sauce with sour cream is a great option for a quick, not everyday recipe for hastily... The sauce will decorate any side dishes (cereals, potatoes, pasta), and as a dressing for complex meat dishes, fish or bird.

Minimum set of products:

• mushrooms (350 gr);
• sour cream (120 gr);
• onion or green onions (1 piece);
• flour a couple of tablespoons;
• spices (to taste).

Based on this list, you can experiment with the foods you have in your kitchen. Replace the sour cream base with cream or yogurt, and the mushroom component of the sauce with any kind of mushrooms. These simple manipulations will allow you to diversify the dish to suit any taste preferences of your family.

Cooking options are very diverse and are limited solely to the list of ingredients and the hostess's imagination. Mushrooms can be bought in a store or in the market, or maybe they are collected with your own hands, the main thing is that you are confident in them.

To prepare a delicious mushroom sauce, forty minutes and basic products in the refrigerator are enough, but this dish will pleasantly surprise your family and friends. The mushroom note of the sauce can be emphasized with natural spices and do not skimp on sour cream, then your culinary abilities will be beyond praise.

Mushroom sauce besides sour cream base may contain grated cheese, tomatoes, herbs, a couple of tablespoons of dry wine, garlic.

Delicious spaghetti sauce in half an hour

• mushrooms 300-500 g (champignons, oyster mushrooms or whatever you have at home);
• hard cheese 100 gr;
• a couple of medium onions;
• several cloves of garlic;
• butter or sunflower oil 100 gr;
• Art. a spoonful of flour;
• not very thick sour cream 150 gr;
• greens (dill, parsley);
• salt, pepper, mushroom seasoning to taste.

Cooking spaghetti mushroom sauce with sour cream:

• We wash the mushrooms well under the tap, rinsing thoroughly under the caps, since most of the dirt accumulates there.
• Cut into strips, slices or cubes of your choice and boil, dipping in boiling water for five minutes. Then, using a colander, we take out the mushrooms from the boiling water and let them dry well.
• We clean, chop the onion as for frying. If you love bigger, then at your discretion. Put the onion in a frying pan, butter and sauté high fire until half ready. Then pour the boiled mushrooms to the onion and cook for about half an hour, stirring occasionally.
• Mix sour cream and flour and pour into a frying pan, salt and pepper. Simmer for another five minutes, then add herbs, garlic and shavings hard cheese... Stir constantly until the cheese is completely dissolved. The mushroom flavor of the sauce, combined with a hint of cheese, will leave an unforgettable experience, and the sour cream base will add thickness and volume to the dish. Bon Appetit!

Oyster mushroom sauce with sour cream

Oyster mushrooms in their biological composition are rich in vegetable protein and vitamins. They can successfully replace meat for vegetarians, and also, due to their low calorie content, are used in diets. At correct preparation taste qualities are in no way inferior to other types of mushrooms, and the cost is pleasantly pleasing.

For cooking we need:

• oyster mushrooms 400-600 gr (without roots);
• medium fat sour cream 200 gr;
• onion;
• olive oil;
• greenery;
• salt, ground pepper.

Cooking steps:

1. We prepare oyster mushrooms, for this the roots must be cut off, the rest of the rinse and dry.
2. We cut oyster mushrooms in a way convenient for you: strips, cubes, slices.
3. We clean the onion and chop it for sautéing.
4. Heat in a cast-iron pan olive oil and throw the bow.
5. When the onion is almost ready, throw the mushrooms into the pan. After about 15 minutes, all the liquid will evaporate from them, do not overcook, otherwise they may become harsh.
6. Add sour cream, salt, pepper and herbs. Bring it to a boil and you're done!

If the oyster mushroom sauce has become too thick, you can add milk or water to the mushroom sauce itself or along with sour cream. If, on the contrary, it is too liquid - then a couple of tablespoons of flour, then stir and simmer for another 10 minutes. Delight your loved ones with a new yummy!

Watch the video recipe using cream:

Recipe for porcini mushrooms with tomatoes and without flour

Sauce with tomatoes and sour cream is perfect for cooking porcini mushrooms. The highlight is the addition fresh tomatoes and garlic, together with sour cream sauce with porcini mushrooms acquires a delicate taste and aroma. Very interesting, tasty and unusual recipe.

We will need:

• 450-600 gr porcini mushrooms;
• 350 g fresh tomatoes;
• one large onion;
• several (1-3) cloves of garlic;
• sour cream, 4 tablespoons;
• vegetable or butter for frying.

Quick, step-by-step sauce preparation:

1. Cut the peeled, washed boletus into medium-sized slices.
2. Peel and finely chop the onion and garlic.
3. Pour oil into the pan and heat well.
4. First, fry the garlic, then the onion separately.
5. Pour the mushrooms into the onion and simmer with the lid open for maximum moisture evaporation.
6. Tomatoes must be doused with boiling water, cooled under running water, peeled and crushed with a spoon in mashed potatoes.
7. We send tomato puree and sour cream in a pan, salt, pepper, simmer for 15 minutes at medium temperature.
8. At the end, add the fried garlic and herbs, the sauce is ready.

Sour cream sauce with mushrooms for pasta

Mushrooms can be an excellent side dish for pasta, for this it is enough to prepare a mushroom sauce with sour cream according to this recipe. Moreover, the sauce will have time to cook during the cooking of the pasta.

Learning to cook is very easy, just watch the video recipe:

Honey mushroom sauce with sour cream

For cooking from mushroom sauce with sour cream, we will not use complicated recipe... We need:

• fresh mushrooms;
• medium fat sour cream;
• onion, you can green;
• butter;
• dill;
• salt pepper.

Steps for making a sauce:

1. Prepare honey mushrooms: wash, clean, cut off the tip of the leg and the cuff.
2. Forest heroes must first be boiled for half an hour and rinsed again.
3. Fry honey mushrooms in butter, add onions.
4. Stew honey mushrooms with onions until the onions are transparent.
5. We send sour cream, spices (salt, pepper) and half of the herbs to the mushrooms.
6. Stew until full readiness and uniformity of the mixture.
7. Decorate the dish with the rest of the greens.

Video instruction for cooking honey mushrooms in sour cream without greens

Dry mushroom sauce recipe

The principle of making mushroom sauces is almost the same, the only thing that for cooking from dried mushrooms need more time and not worth experimenting with liquid sour cream... The mushrooms must be pre-soaked, and the cooking time from dry mushrooms for sour cream sauce is increased to 6 hours. But we get a more fragrant dish at any time of the year, since mushrooms can be stored in a dried form for a very long time.

The composition of the dish:

• dry mushrooms, which are available - 50-100 gr;
• sour cream of any fat content - 250 gr;
• onions - 100 gr;
• flour for thickening - 40 gr;
• butter - 70 gr;
• spices.

Learning to cook a dish:

1. Well washed mushrooms must be soaked for 3-4 hours in warm water.
2. After that, put on fire and cook for one hour, without adding any spices.
3. When the mushrooms are boiled, they must be finely chopped, and the broth must be filtered, it will still be useful to us.
4. We clean, cut the onion in half rings and fry in butter.
5. Add the chopped mushrooms to the onion and simmer for another 10 minutes.
6. Prepare the gravy: take 200 ml of a decoction of dried mushrooms, add flour, salt, ground pepper, fill with sour cream and add to the mushrooms. Simmer for 5-7 minutes.
7. Decorate with herbs and serve with garnish.

Instructions for preparing a dish with dry mushrooms in video format:

Mushroom julienne sauce

Julienne sauce favorably emphasizes the dish itself, and sour cream sauce with mushrooms will also add satiety. It can be used with both meat, mushroom, chicken julienne and even seafood julienne. The main difference of this sauce is the fine cutting of all the ingredients; it should subtly emphasize the aroma of the main dish, and not overshadow it.

Main Ingredients:

• mushrooms of any kind;
• sour cream, not too thick;
• bulb;
• salt;
• white pepper;
• turmeric;
• vegetable or butter oil;
• Dill.

1. Finely, you can cut the mushrooms into strips, fry in oil until the moisture evaporates.
2. Three ginger on a fine grater, squeeze, add all the spices and 100 ml of water, mix thoroughly.
3. Pour the oil into the pan and fry the finely chopped onion in it. Add the ginger mixture to it and simmer for 15 minutes.
4. Add mushrooms, dill, sour cream. Stir, bring to a boil and the masterpiece is ready.

Recipe for tender frozen mushroom sour cream sauce

Mushroom sauce made from frozen mushrooms, seasoned with sour cream, is in no way inferior to its fresh counterparts. Frozen mushrooms can be stored for a long time, which allows them to be eaten all year round... There are only nuances in proper defrosting.

A set of products:

• frozen mushrooms - 500-600 gr;
• three onions;
• cream - 300-400 ml;
• butter - 40 gr;
• a tablespoon of sugar;
• white dry wine- 150 ml;
• ground pepper and salt;
• a bunch of dill.

Step-by-step cooking recipe:

1. In order to defrost the mushrooms, it is necessary to fill them with lukewarm water for a few minutes. Then drain the water and dry the mushrooms.
2. Preheat a frying pan with butter... We clean, cut and fry the onion. Then add 50 ml of wine to it and cook until it evaporates completely.
3. In a separate skillet, fry the mushrooms over medium heat to quickly evaporate the moisture. When the mushrooms begin to turn golden, add wine and add a spoonful of sugar. The mushrooms must absorb the wine.
4. After that, add onions, cream, spices to the mushrooms. Simmer until boiling, turn off, sprinkle with herbs ready meal when serving.

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Mushrooms are one of the foods that can be found on both lean and fast tables. By themselves, they have practically no taste, but when combined with other products, they make a delicious dish. Mushroom gravy has been used as an addition to simple everyday foods for centuries. Depending on the additional ingredients, it can decorate meat, fish, vegetable or cereal dish.

List of recipes in the article:

Lean mushroom sauce

Ingredients:

• mushrooms - 500 g
• onions - 1 pc.
• carrots - 1 pc.
• flour - 2 tablespoons
• tomato paste or Krasnodar sauce
• vegetable oil
• ground black pepper and allspice
• Bay leaf

It is very easy to prepare such a gravy. Cut the pre-washed mushrooms into small pieces. You can use frozen mushrooms, then washing them is not necessary. Next, place the mushrooms in a deep frying pan and simmer for vegetable oil 10 minutes. Frozen ones can be put together with pieces of ice, but then it will be necessary to simmer until most of the water has evaporated. At this time, peel the carrots and onions. Grate the carrots, finely chop the onion. Mix vegetables with mushrooms and simmer for about 5 minutes.

If you use fresh purchased or Forest mushrooms, they must first be boiled in water. Attention: unknown mushrooms can be hazardous to health!

Prepare the sauce. To do this, fry the flour in a separate bowl in vegetable oil. Then pour it over with water and grind it thoroughly to get a homogeneous consistency. Add flour sauce to mushrooms with vegetables, add a little boiling water and mix. The amount of water depends on the expected gravy density. Next, you need to add to the pan tomato paste so that the sauce takes on a pleasant orange hue. Add spices, boil for about 6 minutes over low heat and that's it, the tomato mushroom sauce is ready.

Mushroom sauce with sour cream

Ingredients:

• mushrooms - 500 g
• sour cream - 1 tablespoon
• onions - 2-3 pcs.
• garlic - 2-3 teeth
• flour - 2 tbsp. l.
• vegetable oil
• pepper

This homemade sauce made from fresh or frozen mushrooms is good not only for side dishes, but also for meat, such as kebabs. Prepare mushrooms and cut into small pieces. Honey mushrooms can be left as is. Fry the peeled and finely chopped onion in vegetable oil until golden brown. Add the mushrooms and simmer for about 10-15 minutes, until the water evaporates and the mushrooms begin to brown. Put sour cream in a frying pan, salt and pepper the dish and bring it to a boil. To give the gravy the necessary thickness, you can use a small sieve to evenly distribute a little flour and mix thoroughly. Dilute the gravy with water if necessary. Add chopped garlic 5 minutes until tender, mix all ingredients well and turn off heat. Let the gravy steep a little and soak in the aromas of spices.

Sauce for potato cutlets?

1. Potato cutlets with mushroom gravy

700 g potatoes, 1 egg, 50 g fat.

Sauce: 5-6 pcs. dried mushrooms, 1 tbsp. l flour, 2-3 tbsp. l sour cream, 2 onions.

Boil the peeled potatoes in a small amount of salted water, drain the water, dry the potatoes and, without letting them cool, mash thoroughly. Drive into the finished puree raw eggs, but you need to make sure that the squirrels do not get clogged. Mix everything thoroughly. Make balls and fold them at some distance from each other on a dusty wheat flour cutting board. To potato mass not sticky, hands should be in flour. Now make cutlets from potato balls. Then season them in flour and fry in any fat. Gravy: Soak in 2 tbsp. water for 2-4 hours, then remove, rinse thoroughly, and carefully drain the water from underneath into another dish so that the sand remains at the bottom. Boil mushrooms in this water until softened, add salt at the end of cooking. While the mushrooms are boiling, fry the flour until golden brown, finely chop the onion and sauté separately in vegetable oil. Dissolve fried flour with a small amount of warm boiled water or meat broth. Pour the diluted flour into the mushroom broth - you get a sauce. Finely chop the mushrooms, mix with the sautéed onions, put in the sauce. Cook for 10 minutes. Add sour cream, taste with salt, bring to a boil and remove.

2. Composition200 g mushrooms (white), 2 pcs. onions, 2 tbsp. tablespoons of sour cream, 100 g of cream, 1 tbsp. a spoonful of flour, 4 tbsp. tablespoons of sunflower oil, salt, herbs to taste.

Recipe:

Wash the porcini mushrooms, cut into pieces and put in a hot pan with sunflower oil and until cooked 30-40 minutes. While frying, peel the onion, chop and add to the fried mushrooms, mix everything well and leave for another 10 minutes. brown onions. Dissolve sour cream, cream, flour, salt, pepper and the whole whipped mixture separately to the mushrooms and onions and bring to a boil. You can add herbs to the finished gravy. Suitable for any side dish.

Bechaml sauce with mushrooms. Melt 2 tablespoons of butter in a saucepan, then fry 2.5 tablespoons of flour in this oil until yellow and a cookie smell. Then pour the broth from the boiled dried mushrooms into this pass (2.5 - 3 cups). Stir constantly, after a minute you pour out 0.3 liters of medium-fat cream and pour in boiled chopped dried mushrooms. Bring it to a boil. When this mass gurgled a couple of times, you turn off the brew and enjoy. And you can also add fried chicken fillet pieces there.

Peel the mushrooms (champignons, white, chanterelles, honey mushrooms, aspen, etc.), wash, boil in salted water. Drain the first water after boiling and boiling for 1-2 minutes.

Then again pour boiling water and 30 minutes!

Then "shred" the mushrooms!

Then put in a deep frying pan, pour cream, salt and pepper to taste + dissolved in cold water flour in the form of liquid sour cream (2 tablespoons for 2/3 cups of water). (The flour can be fried beforehand). You can add ketchup or tomato paste (for flavor and color).

Pour into a frying pan (the frying pan is boiling on the stove with cream!) Stir until "thick".

And the simplest gravy is ready!

You can add chopped greens.

MUSHROOM GRADUATE

200 g mushrooms (white), 2 pcs. onions, 2 tbsp. tablespoons of sour cream, 100 g of cream, 1 tbsp. a spoonful of flour, 4 tbsp. tablespoons of sunflower oil, salt, herbs to taste.

Wash the porcini mushrooms, cut into pieces and put in a hot pan with sunflower oil and fry until tender for 30-40 minutes. While frying, peel the onion, chop and add to the fried mushrooms, mix everything well and leave for another 10 minutes. brown onions. Dissolve sour cream, cream, flour, salt, pepper and the whole whipped mixture separately to the mushrooms and onions and bring to a boil. You can add herbs to the finished gravy. Suitable for any side dish.

MUSHROOM GRADUATE

Products:

200 g of mushrooms,

2 pcs. bulbs,

2 tbsp. spoons of sour cream,

100 g cream

1 tbsp. a spoonful of flour

4 tbsp. tablespoons of sunflower oil,

salt, herbs to taste.

Wash the porcini mushrooms, cut into pieces and put in a hot pan with sunflower oil and fry until tender for 30-40 minutes. While fried, peel the onion, chop and add to the fried mushrooms, mix everything well and leave for another 10 minutes. brown onions. Separately dissolve sour cream, cream, salt, pepper and pour the whole whipped mixture to the mushrooms and onions and bring to a boil. You can add herbs to the finished gravy. Suitable for any side dish.

Mushroom sauce

Mushrooms - 50 g, flour - 38 g, sunflower oil or

melted - 100 g, onion - 300 g

Dilute hot white sauté with mushroom broth, good

stir, salt, boil for 7-10 minutes, then add

boiled finely chopped or chopped mushrooms and

sautéed onions.

The sauce is served with potato dishes.

3. Mushroom gravy

Fry the chopped onion in butter until soft. Add a little vinegar, cook for a few more minutes, add the mushrooms, the water in which they have been soaked, and a little broth. Simmer until the sauce is finished. Season. Use this mushroom gravy for pork chops or chicken breasts.

Mushroom sauce for pasta / pasta / dumplings

Fry the drained, finely chopped mushrooms in butter for 5 minutes, add a glass of white wine, simmer until it boils down, add a lot of chopped fresh parsley. Add a package of ready-made mushroom ravioli or dumplings, season and sprinkle with Parmesan.

20g dried mushrooms, 1 glass of water, 20g butter, 1 tablespoon flour

Prepare the sauce.

Pass dry mushrooms through a meat grinder, pour 1 glass of water and cook for 10 minutes. Reduce fire to min.

Fry the flour in a dry frying pan until brown.

Pour the egg liquid remaining after soaking the meat into the mushroom broth in a thin stream with constant stirring. Boil a little.

Add flour. Stir well so that there are no lumps.

Add butter if desired.

Salt to taste.

4. Soak 2-3 tablespoons of dried mushrooms in water or milk overnight. the next day, put the mushrooms to boil in the same liquid. cook for an hour, add water if necessary. try the mushrooms - should soften. if not, cook again. when the mushrooms are ready, strain through a sieve. you need a mushroom broth. mushrooms are also needed, rinse them and chop finely. Throw away the sediment from filtering. fry the finely chopped onion in a frying pan until golden brown. add a spoonful of flour, fry more, constantly placing. the flour should turn yellow. then pour the mushroom broth into the pan, stirring the flour and onions. you get a thick semi-liquid mass. put mushrooms there, salt and pepper. simmer for 5 minutes. add a couple of tablespoons of sour cream, simmer still. try. if everything suits you, eat. if not, add dried herbs.

Mushroom sauce from dried mushrooms - culinary on food.ua

Wash the mushrooms, put in a bowl and cover with cold water. Soak for 2-3 hours, wash, add fresh water and cook for about 30 minutes. Cool, drain and slice the mushrooms. Keep the broth at the same time.

Peel, wash and cut onions into small cubes. Put in a skillet with heated butter and fry until golden brown. Add mushrooms and fry for another 7 minutes.

Season with salt and pepper. Sprinkle with flour, fry for about 3 more minutes, add sour cream. Stir, slowly pour in 500 ml of mushroom broth to get the gravy of the desired consistency. Bring to a boil and simmer over low heat for about 4 minutes.

You can also add chopped dill and parsley to this gravy.

Mushroom sauce made from dried mushrooms is ready!

Mushroom sauce from honey agarics

Very good and, I'm not afraid of it - exquisite, mushroom sauce from honey agarics.

Throw honey mushrooms into boiling salted water and let it boil for 2-3 minutes, discard in a colander. Then finely chop and simmer in vegetable oil over low heat. We will simmer for 25 minutes, then add finely chopped onion and grated parsnip root and carrots, simmer for another 5 minutes, sprinkle with flour, mix and pour milk or cream. Please note that the milk must be very hot. Let it boil and then pour into the mushrooms. Simmer over low heat for 3-4 minutes, then add pepper, adjust the salinity and remove from heat. The mushroom sauce is ready.

honey mushrooms - 300 g

carrots - 50 g

parsnip - 50 g

flour - 1 tsp.

black pepper - 1/4 tsp

salt to taste

milk 200 ml

Mushroom kitchen

Mushroom sauce recipe from honey agarics / cook.ru

• honey mushrooms - 200g
• onion - 50g
• carrots - 50g
• parsnip - 50g
• vegetable oil - 50g
• milk or cream - 150-200g
• salt to taste.

Rinse the mushrooms in salted water, squeeze well, chop finely and simmer in oil over low heat for 30 minutes. Chop onion, carrot and parsnip root very finely, sauté in vegetable oil for 3 minutes. Combine mushrooms and browned vegetables, pour over boiling milk and simmer for 5 minutes.

photo recipes step by step ...

Mushroom sauce

Salted mushroom sauce

Deep-fried mushroom cheese, but I don't follow this rule and use the mushrooms that I currently have. I cook fresh, and dried, and frozen, even pickled, and what, need will force, any recipe redo it for the products available in stock. Food should remain food, and not a subject of bragging, so they say, cooked from what. And you try to cook out of nothing, that's what you need to brag about.

Cooking method: how to make mushroom gravy.

Soak the dried mushrooms and boil, filter the broth and set aside. Finely chop the mushrooms and fry in a skillet in vegetable oil. We fry for 40 minutes, if you have mushrooms or ice cream, and boiled and 15 minutes is enough. Add the chopped onion and fry until the onion is tender. In a separate frying pan, fry the flour until golden brown, dilute it with mushroom broth, if it is not there - meat broth or just water. The sauce should be like thick sour cream.

Add mushrooms and onions to this frying pan, salt, put a couple of tablespoons of butter and sour cream. If you want to get it right lean mushroom sauce, add only vegetable oil to taste, and do not add butter and sour cream. If the sauce is thin, add a little more flour (1-2 tsp).

Serve with cutlets, fried meat, potatoes. Not bad at all for pasta. In general, it is necessary to try.

Helped by: Parra

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Mushroom Mushroom Sauce Recipes?

Fresh Mushroom Sauce Recipes?

masha555 10 months ago

mushrooms, boletus, boletus, mushrooms

tags: mushrooms, honey agarics, boletus mushrooms, gravy, aspen mushrooms, recipe

Unusually aromatic sour cream and mushroom sauces are an excellent addition to the most different dishes home cooking... Potato, vegetable stew or the meat will be even tastier if flavored with such an additive. Delicate sour cream-mushroom sauce, the recipe for which I will share with you today, can also be served with pasta, porridge or cauliflower.

When preparing mushroom sauce, it is important to remember that you should not add spices and herbs with a rich taste, otherwise they will simply kill the unique aroma of mushrooms. But literally a pinch of ground nutmeg steamed with black (or white) pepper, on the contrary, will set off the flavoring characteristics of the finished sour cream-mushroom sauce. It will take a little time to cook, and the result will pleasantly surprise you with its taste and aroma.

Sour Cream Mushroom Sauce Recipe

Ingredients:

• 35 grams of butter;
• 2 cloves of garlic;
• 240 grams of bakers;
• 120 ml dry white wine;
• 150 ml cream;
• 90 grams of white onions;
• 150 ml of fat sour cream.

Cooking method:

1. First you need to prepare all the products.
2. Clean the hats and legs of the chives from debris with a dry napkin.
3. Chop the mushrooms finely.
4. Peel the onion, chop small cube.
5. Squeeze the garlic with a garlic spade.
6. Heat oil in a brazier.
7. First, fry the onion for about 3 minutes, then add the garlic to it.
8. Fry for another 30 seconds. When the garlic aroma begins to emanate, you can lay out the peppers.
9. When frying, all the liquid should evaporate.
10. Then season the base of the gravy and pour in the wine.
11. When 2/3 of the wine has evaporated, you need to pour in a mass of sour cream and cream.
12. Reduce the heat and let the gravy simmer for 2 minutes until thick.
13. Creamy sauce with mushrooms and sour cream ready to eat.

Sour cream mushroom sauce recipe

Ingredients:

• Champignons - 300 g;
• Onion - 1 pc;
• Sour cream - 150 g;
• Flour - 1 tbsp;
• Butter - 2 tablespoons;
• Vegetable or mushroom broth(water) - 1 glass;
• Spices - salt, pepper, nutmeg, bay leaf.

Cooking method:

1. First, rinse the mushrooms well and cut them into small cubes;
2. Chop the onion and fry it in butter until transparent;
3. Then add the mushrooms and simmer them along with the onions until the main part of the mushroom liquid has evaporated;
4. Add flour to stewed vegetables, mix with mushrooms and onions, pour in warm broth;
5. Stir the resulting mixture again so that no lumps remain in it;
6. Once the sauce is smooth, add sour cream and spices to taste;
7. Ready-made mushroom champignon sauce can be served in a special gravy boat or immediately with the dish;
8. Before serving, let the sauce steep a little so that it is saturated with the spice flavors.

Lean sour cream and mushroom sauce

Ingredients:

• Champignons - 300 g;
• Onions - 1 pc;
• Greenery;
• Garlic - 2-3 cloves;
• Vegetable or olive oil - 1 tablespoon;
• Spices - salt, pepper, herbs;
• Starch - 1 tablespoon

Cooking method:

1. First you need to wash, chop the mushrooms and boil them in a little water;
2. Pour the resulting broth into a separate cup;
3. Finely chopped onions are quickly sautéed in vegetable oil.
4. It is advisable to use a frying pan with non-stick coating to get by with 1 tablespoon of oil;
5. After the onion is golden, add the mushrooms to it and fry a little.
6. Next, add crushed or finely chopped garlic, spices, pour in some of the water from under the mushrooms
7. Separately mix the starch with the second half of the mushroom liquid and pour into the skillet.
8. Darken the sauce for about 5 minutes and serve.

Mushroom sauce with sour cream

Ingredients:

• Fresh champignons - 200 g;
• Tomatoes - 200 g;
• Eggplant - 200 g;
• Onions - 100 g;
• Vegetable oil - 100 g;
• Salt, spices to taste.

Cooking method:

1. Cut tomatoes, onions, eggplants into small pieces.
2. Fry the prepared vegetables in vegetable oil, then add water and simmer for another 15 minutes until tender.
3. Boil separately and then sauté the mushrooms in vegetable oil.
4. Pass the stewed vegetables and mushrooms through a meat grinder or beat in a blender to make a thick mass.
5. Add salt at the end, spicy spices, pepper.
6. Spicy lovers can put garlic and hot peppers.

Sour cream and mushroom sauce from honey agarics

Not so long ago, in Russia, honey mushroom dishes were invariably present on the table in every home. Today, unfortunately, many recipes have been lost and undeservedly forgotten. Mushroom mushroom sauce will greatly diversify your menu.

Ingredients:

• Fresh mushrooms - 200 g;
• Onions - 50 g;
• Raw carrots - 50 g;
• Vegetable oil - 50 g
• Parsnip - 50 g;
• Milk or cream - 200 g;
• Salt, pepper, spices to taste.

Cooking method:

1. First you need to rinse the mushrooms in salted water, then squeeze, dry a little, cut into small cubes and simmer in oil for 30 minutes.
2. While honey mushrooms are cooking, chop carrots, onions, parsnip root and fry in a little vegetable oil for 3 minutes.
3. Combine sautéed vegetables with mushrooms, pour hot milk and bring to readiness for another 5 minutes over low heat.

Sour cream - mushroom sauce

Ingredients:

• half 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:

1. Chop the onion finely and fry until tender.
2. Rinse the mushrooms and chop.
3. The legs need to be cut into rings, and the caps into slices.
4. Add them to the skillet, turn the heat to maximum and fry, stirring occasionally, until all the liquid has evaporated and a golden crust is obtained.
5. For frying, five to seven minutes are enough.
6. Pour in a little flour, mixing all the contents.
7. Whisk the sour cream and egg, season with salt and pepper, and pour this mixture into the mushrooms.
8. Stir this sauce until warm.
9. Then reduce heat to low and simmer for five minutes.
10. When serving, you can add parsley.
11. Mushroom sauce with sour cream is ready and can be served
12. Delight your family, friends and loved ones with such an unusual and, at the same time, very delicious dish like mushroom sour cream sauce.
13. Serve it with a side dish of your choice and your family's choice and the whole family will love it.

Creamy mushroom sauce

Ingredients:

• Porcini mushrooms (fresh or frozen) - 300 g
• Onions - 1 medium onion
• Cream 20% - 200 ml
• Flour - 1 tablespoon
• Salt to taste
• Pepper to taste
• Nutmeg - pinch
• Dill - 2-3 branches

Cooking method:

1. The mushrooms are washed under running water.
2. If they have been frozen, care must be taken to remove them from the freezer and allow them to thaw.
3. The washed mushrooms are thoroughly cleaned.
4. Mushrooms are cut into cubes - not too small, but not too large - within 0.7 centimeters.
5. When they are chopped, you need to prepare a skillet with onions.
6. The butter is heated in a frying pan, then finely chopped onions are sent to it, which is sautéed for about 5-7 minutes.
7. Then the mushrooms are sent to the pan and stewed over low heat with onions for 8-10 minutes under a closed lid.
8. The mushroom sauce, the recipe for which is presented here, also allows the use of vegetable oil, but thanks to the creamy one, a unique and very soft milky taste is achieved.

Ingredients:

• mushrooms 400 g,
• onion 1 pc., -
• yogurt 100 ml,
• salt,
• pepper.

Preparation:

1. We put everything in a bowl and mix everything with a submersible blender, you can also spices of different who loves what.
2. Then add yogurt, mix well.

Oyster mushroom sour cream sauce

Ingredients:

• 500 g mushrooms without roots
• 2 medium onions
• 3 cloves of garlic
• a glass of sour cream 100 g
• vegetable oil 100 g
• butter
• Black and / or white pepper,

Cooking method:

1. Cut off the oyster mushroom roots, quickly rinse the rest under running water and dry.
2. Cut the mushrooms into strips.
3. Peel and chop the onion and garlic.
4. Heat the butter in a heavy-bottomed skillet or saucepan over low heat and lightly fry the onions and garlic.
5. Butter enriches the onion-garlic aroma, as you will see.
6. When the onion is soft and translucent, add the vegetable oil.
7. Place the mushrooms, stir and wait for the liquid to stand out and evaporate.
8. Stir to speed up the process.
9. After 15 minutes, salt the mushrooms, add the pepper.
10. Frying longer is not recommended so that the mushrooms do not become tough.
11. Add sour cream, stir.
12. If, after boiling, the sour cream sauce is too thick, add warm water.
13. Cover, reduce heat and simmer for 10 minutes.

Fillet in sour cream-mushroom sauce

Ingredients:

• 2 chicken fillets - about 400 g,
• 1 tbsp. a spoonful of vegetable oil - 8 g,
• fried oyster mushrooms - 325 g
• sour cream 10% - 170 g,
• water - 80 g,
• salt, pepper - to taste.
• Wash the fillet, cut into thin strips.

Cooking method:

1. Place it in a heated and oiled frying pan, season with salt and pepper to taste and fry until lightly browned.
2. Then add fried oyster mushrooms, sour cream, water to the chicken, if it seems not enough liquid, but you can not add it.
3. Bring to a boil, reduce heat, cover the pan and simmer the fillets for 10 minutes, maximum 15.
4. Here's a simple, nutritious, tasty and low-calorie chicken fillet in sour cream-mushroom sauce can be cooked in minutes!
5. If the mushrooms are not prepared in advance, then the cooking scheme is as follows:
6. Add onion, chopped in half rings, or smaller (as you like) to the fried fillet.
7. While stirring, fry it until transparent or light golden, then add any chopped mushrooms (oyster mushrooms, champignons) to them, fry them lightly too - literally 1 - 2 minutes.
8. Pour in sour cream, water and simmer until the meat is tender.

Mushroom sauce for meat

Ingredients:

• fresh champignons - 200 gr.;
• flour - 3 tbsp. l. ;
• butter - a few tablespoons
• sour cream - a few tablespoons;
• onions - several pieces;
• Dill.

Cooking method:

1. Mushrooms are finely chopped and fried with the addition of butter in a pan until half cooked.
2. After that, flour, salt, pepper are added to them and everything is thoroughly mixed.
3. The contents are fried for 5 minutes, and then chopped onions and sour cream are added to it.
4. The ingredients are stewed for about 5 minutes and removed from heat.
5. Sprinkle with herbs before serving.

Sour cream sauce with mushrooms

The secret of the ideal sour cream sauce with mushrooms enclosed in well-stewed mushrooms and a uniform consistency.

Ingredients:

• Fresh champignons - 100 g.
• Onions - 1 pc.
• Sour cream "Prostokvashino" 20% - 2 tbsp.
• Vegetable oil - for frying
• Salt, pepper - to taste

Cooking steps:

1. Peel the mushrooms and cut them into slices.
2. Chop the onion.
3. Fry the mushrooms with the onions in a skillet until golden brown.
4. Then cover them with a lid for three minutes.
5. Dilute the mushrooms with water and simmer until the water evaporates.
6. Place the fried mushrooms in a blender and chop.
7. Add sour cream, spices and stir.

Sour cream sauce with mushrooms

Ingredients:

• Mushroom broth - 400 ml
• Mushrooms - 200 grams
• Sour cream 20% - 200 ml
• Flour - 1 tablespoon
• Butter - 1 tablespoon
• Leeks - 100 grams
• Salt.

Cooking method:

1. Peel the mushrooms from the lower edge of the stem, as well as from damaged areas and rinse in water.
2. Put the mushrooms in a saucepan, cover with water, salt and boil the broth.
3. After the mushrooms are cooked, take them out and chop them very finely.
4. Wash the leeks and chop finely as well.
5. Fry the onions and mushrooms in butter.
6. At the same time, preheat a skillet and fry the wheat flour with the butter.
7. Fry for one minute and cover with mushroom broth.
8. Boil for 10 minutes.
9. After that add fried mushrooms with onions, salt and sour cream.
10. Boil for another five minutes and set aside.
11. Serve the sauce cold.

Sour cream sauce with mushrooms

Ingredients:

• natural sour cream,
• 100 grams of mushrooms
• one onion,
• water,
• vegetable oil.

Cooking method:

1. If desired, you can also add a little dried basil or other spices to the main ingredients of the sauce.
2. The method of making sour cream sauce with mushrooms is quite simple.
3. First of all, it is necessary to fry the pre-chopped mushrooms and onions in a skillet, until a ruddy color appears.
4. After frying, add water to the pan and simmer over low heat for about seven minutes.
5. Next, you need to open the lid of the pan, completely evaporate the water and fry the onions with mushrooms until golden brown.
6. After thoroughly grinding in a blender, you can freely add sour cream and a little sugar.

Dried mushroom sour cream sauce

Ingredients:

• dry mushrooms - 100 g;
• onion - 2 pcs.;
• flour - 2 tbsp. spoons;
• vegetable oil - 100 ml;
• butter - 50 ml;
• spices;
• sour cream - 4 tbsp. spoons;
• dill greens - 1 bunch.

Cooking method:

1. We wash the mushrooms thoroughly and soak them in one liter of filtered water for several hours.
2. Then we put them on medium fire, cover and boil until soft.
3. Next, carefully, take them out with a slotted spoon, cool slightly and cut into arbitrary pieces.
4. We clean the onion, rinse, chop finely with a knife and sauté in a small amount of oil until it acquires a golden hue.
5. After that add the prepared mushrooms and mix.
6. Lightly brown the flour separately in a dry frying pan, pour out the melted butter and mix everything thoroughly.
7. Gradually pour in the hot mushroom broth and simmer the mixture at a low boil until thickened.
8. Now add the vegetable roast, throw in the chopped herbs and spices.
9. At the very end, put sour cream, stir everything with a spoon, bring to a boil and remove the sauce from the heat.

Cheese-sour cream-mushroom sauce

Ingredients:

• 400 g mushrooms
• 1 glass of water
• 1 onion
• 3-4 tablespoons sour cream
• 1.5 tbsp flour
• butter
• pepper, salt

Cooking method:

1. Chop the onion and mushrooms, in the baking mode, fry with butter, first the onion for 5 minutes, then add the mushrooms and fry for 20-25 minutes.
2. Pour in flour, stir, add sour cream, stir again, pour in water, pepper and salt, put bay leaf, rub cheese into a multicooker bowl, simmer the sauce for another 5 minutes.

Sour cream and mushroom sauce for spaghetti

Ingredients:

• Spaghetti - 450 gr.
• Water - 200 gr.
• Champignons - 700 gr.
• Sour cream 20% - 200 gr.
• Soy sauce - 2 tablespoons
• Vegetable oil - 2 tablespoons
• Garlic - 3 gr.
• Salt (to taste) - 2 gr.
• Ground black pepper (to taste) - 0.5 gr.

Cooking method:

1. Cut the champignons into thin slices and fry in a pan with butter, about 15 minutes, until golden brown.
2. Add sour cream to the fried mushrooms, soy sauce, stir and cook for another 5 minutes. Instead of sour cream, you can use cream, at your discretion.
3. Peel the garlic, finely grate and add to the mushrooms, a couple of minutes before cooking.
4. Salt and pepper everything to taste and mix.
5. Boil the spaghetti just before serving, in the required amount of water, according to the instructions on the package.
6. Place the spaghetti with the prepared sauce on a plate and serve.

For cooking, you need to take more water, only water is taken into account in the analyzer, which will be absorbed into the spaghetti. The rest must be drained.

Ingredients:

• mushrooms 400 g,
• onion 1 pc.,
• yogurt 100 ml,
• salt,
• pepper.

Preparation:

1. We cut the mushrooms and onions as it turns out (then everything is exactly in a blender), salt with pepper and simmer under the lid until tender.
2. Mushrooms let in a lot of juice, if you want the sauce to be more liquid, then turn it off, and if not, stew it more so that the juice evaporates a little, but not completely, otherwise it will be dry.
3. We put everything in a bowl and mix everything with a submersible blender, you can also spices of different who loves what. Then add yogurt, mix well.

Classic sour cream and mushroom sauce

Ingredients:

• dried mushrooms,
• sour cream (any fat content),
• water (I have it indicated for a thick sauce, but you can take more if you like a thinner sauce),
• onions, refined (I have sunflower) oil,
• wheat flour (of any kind),
• a pinch of ground nutmeg and black pepper, as well as salt.

Cooking method:

1. First of all, you need to thoroughly rinse the dried mushrooms from the sand (especially if the mushrooms are store-bought), then pour them with about a glass of water and cook over medium heat until soft (20-25 minutes). If you soak mushrooms, for example, overnight, you will need to cook them literally for 5-7 minutes.
2. Meanwhile, pour vegetable oil into a suitable frying pan, heat it up. Clean the medium onion and cut into small cubes. Put chopped onion in hot oil. We fry it over medium heat, stirring occasionally so as not to burn.
3. When the onion turns golden brown, add a tablespoon of wheat flour to it.
4. We mix everything and let the flour become a creamy shade - so we get rid of the characteristic flour taste, which will be replaced by a pleasant nutty aroma.
5. Next, pour 100 milliliters of boiling water, mix everything and let it boil for a couple of minutes.
6. During this time, dried mushrooms were boiled. They need to be removed from the broth and cut into medium pieces if you use a blender to grind the sauce. If you wish, you can leave the mushrooms, then they need to be cut quite finely
7. Add pieces of mushrooms to the onion-flour base and pour 100-150 milliliters of mushroom broth there
8. Simmer everything under a lid over low heat, stirring occasionally. When most of the liquid has evaporated, remove the pan from the heat.
9. Put sour cream in the mushroom sauce and mix everything actively. We return the pan to the fire and quickly heat everything up, constantly stirring. It is important not to let the sour cream boil, otherwise it may curl up. This sauce contains flour, thanks to which the sour cream should not curl, but you never know ...
10. In fact, the sour cream-mushroom sauce is ready - it just needs to be allowed to cool. But you can eat this sauce and warm - in any case, it will be delicious.
11. I like it when mushroom sauce is smooth and almost smooth, so I grind it with a hand blender. But this is a matter of taste - you can leave the mushrooms in whole pieces, as I said above. Read more:
12. Put the cooled or still warm sour cream-mushroom sauce into a gravy boat and serve as a tasty and aromatic addition to appetizers and side dishes.
13. This sauce goes well with pasta, cereals, potato dishes, meat and poultry. And just on a slice of fragrant homemade bread he always comes in handy!

Ingredients:

• champignons - 200g
• sour cream - 200g
• onion - 1 pc.
• vegetable oil - 2-3 tbsp.
• spices to taste.

Cooking method:

1. To prepare Sour cream and mushroom sauce necessary…
2. Saute the finely chopped onion in vegetable oil, add the mushrooms cut into slices and fry, stirring occasionally, until all the liquid has evaporated from the mushrooms. Pour in sour cream, season with spices and stir.
3. Continue simmering, covered, for about 5 minutes.
4. Sour cream and mushroom sauce goes well with pasta, cereals or potatoes.