Unusually aromatic sour cream and mushroom sauces are an excellent addition to the most different dishes home cooking. Potato, vegetable stew or meat will turn out even tastier if you flavor them with such an additive. Gentle creamy mushroom sauce, the recipe of which I will share with you today, can also be served with pasta, cereals or cauliflower.

When preparing mushroom sauce, it is important to remember that you should not add spices and spices with a rich taste, otherwise they will simply kill the unique aroma of mushrooms. But literally a pinch of ground nutmeg paired with black (can be white) pepper, on the contrary, will set off the flavoring features 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.

creamy mushroom sauce recipe

Ingredients:

• 35 grams butter;
• 2 cloves of garlic;
• 240 grams of ovens;
• 120 ml dry white wine;
• 150 ml cream;
• 90 grams of white onion;
• 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 stoves from debris with a dry cloth.
3. Finely chop the mushrooms.
4. Peel the onion, cut into small cubes.
5. Squeeze out the garlic with a garlic press.
6. Heat up the oil in the fryer.
7. First, fry the onion for about 3 minutes, then add the garlic to it.
8. Fry for another 30 seconds. When the aroma from garlic begins to emanate, you can lay out the stoves.
9. When frying, all the liquid should evaporate.
10. Next, season the base of the gravy and pour 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 heat and let gravy simmer for 2 minutes until thick.
13. Creamy sauce with mushrooms and sour cream is ready to eat.

Sour cream mushroom sauce recipe

Ingredients:

• Champignons - 300 g;
• Bulb - 1 pc;
• Sour cream - 150 g;
• Flour - 1 tbsp;
• Butter - 2 tbsp;
• Vegetable or mushroom broth (water) - 1 cup;
• 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 mushrooms and stew them together with onions until the main part of the mushroom liquid has evaporated;
4. Add flour to the 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. As soon as the sauce becomes homogeneous, add sour cream and spices to taste;
7. Ready-made champignon mushroom sauce can be served in a special gravy boat or immediately with the dish;
8. Before serving, let the sauce brew a little so that it is saturated with hints of spice flavor.

Lean sour cream mushroom sauce

Ingredients:

• Champignons - 300 g;
• Onion - 1 pc;
• Greens;
• Garlic - 2-3 cloves;
• vegetable or olive oil- 1 tbsp;
• Spices - salt, pepper, herbs;
• Starch - 1 tbsp.

Cooking method:

1. First you need to wash, chop the mushrooms and boil them in a small amount of water;
2. Pour the resulting broth into a separate cup;
3. Finely chopped onion sautés quickly 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 turns golden, add 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 part of the mushroom liquid and pour into the pan.
8. Simmer the sauce for 5 minutes and serve.

Mushroom sauce with sour cream

Ingredients:

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

Cooking method:

1. Cut tomatoes, onion, eggplant into small pieces.
2. Fry the prepared vegetables in vegetable oil, then add water and simmer for another 15 minutes until tender.
3. Separately, boil, 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 mushroom sauce

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

Ingredients:

• Fresh mushrooms - 200 g;
• Onion - 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 small cubes and simmer in oil for 30 minutes.
2. While mushrooms are cooking, chop carrots, onions, parsnip root and fry in a small amount of vegetable oil for 3 minutes.
3. Combine the passivated vegetables with mushrooms, pour over hot milk and bring to readiness over low heat for another 5 minutes.

Sour cream - mushroom sauce

Ingredients:

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

Cooking method:

1. Finely chop the onion and fry until soft.
2. Wash mushrooms and cut.
3. The legs should be cut into rings, and the hats into slices.
4. Add them to the pan, raise the heat to the highest level and fry, stirring, until all the liquid has evaporated and a golden crust is obtained.
5. It takes five to seven minutes to fry.
6. Pour in a little flour, mixing all the contents.
7. Beat the sour cream with the egg, salt and pepper, and pour this mixture into the mushrooms.
8. Stir this sauce until it warms up.
9. After that, reduce the heat to a minimum level and leave to simmer for five minutes.
10. When serving, you can add parsley.
11. Mushroom sauce with sour cream is ready and ready to serve
12. Please your family, friends and relatives 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 this dish.

Creamy mushroom sauce

Ingredients:

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

Cooking method:

1. Mushrooms are washed under running water.
2. If they have been frozen, care must be taken in advance to remove them from the freezer and let them thaw.
3. Washed mushrooms are thoroughly cleaned.
4. Mushrooms are cut into cubes - not too small, but not large - within 0.7 centimeters.
5. When they are cut, you need to prepare a pan with onions.
6. Butter is heated in a pan, then finely chopped butter is sent into it. onion, which is passaged for approximately 5–7 minutes.
7. Then mushrooms are sent to the pan and stewed over low heat together with onions for 8–10 minutes under a closed lid.
8. Mushroom gravy, the recipe of which is presented here, also allows the use of vegetable oil, but thanks to cream, a unique and very mild milky taste is achieved.

Ingredients:

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

Cooking:

1. We throw everything into a bowl and mix everything with a submersible blender, you can also add different spices who like what.
2. Then add yogurt, mix well.

Creamy mushroom sauce with oyster mushrooms

Ingredients:

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

Cooking method:

1. Cut off the roots of oyster mushrooms, rinse the rest quickly under running water, dry.
2. Cut the mushrooms into strips.
3. Peel and chop the onion and garlic.
4. In a heavy-bottomed frying pan or in a saucepan big fire Heat up the butter and lightly sauté the onion and garlic.
5. Butter ennobles the onion-garlic flavor, you will see for yourself.
6. When the onion becomes soft and translucent, add vegetable oil.
7. Put the mushrooms, mix and wait until the liquid stands out and evaporates.
8. Stir to speed up the process.
9. After 15 minutes, salt the mushrooms, add pepper.
10. It is not recommended to fry longer so that the mushrooms do not become tough.
11. Add sour cream, stir.
12. If after boiling the sauce with sour cream is too thick, add warm water.
13. Cover, reduce heat and simmer for 10 minutes.

Fillet in creamy mushroom sauce

Ingredients:

• 2 chicken fillets - about 400 g,
• 1 st. 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. Put it in a heated and oiled pan, salt and pepper to taste and fry until lightly browned.
2. Then add fried oyster mushrooms, sour cream, water to the chicken if there is not enough liquid, but you can not add it.
3. Bring to a boil, reduce heat, cover the pan with a lid and simmer the fillet for 10 minutes, maximum 15.
4. This is so simple, nutritious, tasty and low-calorie chicken fillet in sour cream mushroom sauce can be cooked in minutes!
5. If the mushrooms are not pre-cooked, then the cooking scheme is as follows:
6. To the fried fillet, add the onion, cut into half rings, or smaller (as you prefer).
7. 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 sour cream, water and simmer until the meat is cooked.

Mushroom meat sauce

Ingredients:

• fresh champignons - 200 gr.;
• flour - 3 tbsp. l. ;
• butter - a few tablespoons
• sour cream - a few tablespoons;
• onions - a few 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 onion and sour cream are added to it.
4. The components are stewed for about 5 minutes and removed from the fire.
5. Before serving, the sauce can be sprinkled with herbs.

Sour cream sauce with champignons

The secret of perfect sour cream sauce with champignons is enclosed in well-stewed mushrooms and a homogeneous consistency.

Ingredients:

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

Cooking steps:

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

Sour cream sauce with mushrooms

Ingredients:

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

Cooking method:

1. Peel the mushrooms from the lower edge of the leg, 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 leek and chop finely as well.
5. Fry onions and mushrooms in butter.
6. At the same time, heat the pan and fry the wheat flour with the butter.
7. Fry one minute and pour mushroom broth.
8. Boil 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 bulb,
• water,
• vegetable oil.

Cooking method:

1. If desired, a little dried basil or other spices can also be added to the main ingredients of the sauce.
2. The method of preparing sour cream sauce with mushrooms is quite simple.
3. First of all, it is necessary to fry the pre-sliced ​​mushrooms with onions in a pan until a ruddy color appears.
4. After frying, you need to 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 onion and mushrooms until golden brown.
6. After thorough grinding in a blender, you can freely add sour cream and a little sugar.

Creamy mushroom sauce made from dried mushrooms

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. Mushrooms are thoroughly washed and soaked in one liter of filtered water for several hours.
2. Then we put them on medium fire, cover with a lid 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, finely chop 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 in 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 vegetable frying, throw 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 bulb
• 3-4 tbsp sour cream
• 1.5 tbsp flour
• butter
• pepper, salt

Cooking method:

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

Creamy Mushroom Spaghetti Sauce

Ingredients:

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

Cooking method:

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

For cooking, you need to take more water, the analyzer takes into account only the water that is absorbed into the spaghetti. The rest must be drained.

Ingredients:

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

Cooking:

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

Classic creamy mushroom sauce

Ingredients:

• dried mushrooms,
• sour cream (any fat content),
• water (I have indicated for a thick sauce, but you can take more if you like a thinner sauce),
• onions, refined (I have sunflower) oil,
• wheat flour (any kind)
• a pinch of ground nutmeg and black pepper, and 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 on medium heat until soft (20-25 minutes). If you soak the mushrooms, for example, overnight, you will need to cook them for literally 5-7 minutes.
2. In the meantime, pour vegetable oil into a suitable frying pan, warm it up. Peel the medium onion and cut into small cubes. Put the chopped onion into the hot oil. Fry it over medium heat, stirring occasionally so as not to burn.
3. When the onion becomes golden in color, add a tablespoon of wheat flour to it.
4. We mix everything and let the flour become creamy - this way we will get rid of the characteristic floury 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 grind the sauce with a blender. If desired, 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 the lid over low heat, stirring occasionally. When most of the liquid has evaporated, remove the pan from the heat.
9. We put sour cream in the mushroom sauce and mix everything actively. We return the pan to the fire and quickly warm everything up, constantly stirring. It is important not to let the sour cream boil, otherwise it may curdle. This sauce contains flour, thanks to which the sour cream should not curdle, 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 such a sauce and warm - in any case it will be delicious.
11. I like it when mushroom sauce comes out smooth and almost homogeneous, so I grind it with an immersion blender. But this is a matter of taste - you can leave the mushrooms in whole pieces, as I said above. Read more:
12. We transfer the cooled or still warm sour cream and mushroom sauce to 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. Yes, and just on a slice of fragrant homemade bread he is always welcome!

Ingredients:

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

Cooking method:

1. To make Creamy Mushroom Sauce, you need…
2. Saute finely chopped onions in vegetable oil, add sliced ​​mushrooms and fry, stirring, until all the liquid has evaporated from the mushrooms. Pour in sour cream, season with spices and mix.
3. Continue to simmer over low heat for about 5 minutes covered.
4. Creamy mushroom sauce is suitable for pasta, cereals or potatoes.

Every housewife dreams of surprising her family with a variety of delicious hearty meals. 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 onion greens (1 piece);
• flour a couple of tablespoons;
• spices (to taste).

Based on this list, you can experiment with the products that 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 by the list of ingredients and the imagination of the hostess. Mushrooms can be bought in a store or on the market, or maybe there are collected with your own hands, the main thing is that you are sure of them.

Forty minutes and the main products in the refrigerator are enough to cook delicious mushroom sauce, 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 save on sour cream, then your culinary skills will be beyond praise.

Mushroom sauce besides sour cream base may contain grated cheese, tomatoes, greens, 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 bulbs;
• a few 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 mushroom sauce for spaghetti with sour cream:

• We wash the mushrooms well under the tap, washing thoroughly under the hats, since most of the dirt accumulates there.
• Cut into strips, slices or cubes at your discretion and boil, dropping in boiling water for five minutes. Then, using a colander, we take out the mushrooms from boiling water and let them dry well.
• We clean, chop the onion as for frying. If you like bigger, then at your discretion. We spread the onion in a pan, oil and sauté over low heat until half cooked. 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 pan, salt, pepper. Simmer for another five minutes, then add greens, garlic and chips hard cheese. Stir constantly until the cheese is completely melted. The mushroom flavor of the sauce, combined with a hint of cheese, will leave an unforgettable impression, and the base on sour cream will add thickness and volume to the dish. Enjoy your meal!

Oyster mushroom sauce with sour cream

Oyster mushrooms are rich in vegetable protein and vitamins in their biological composition. They can successfully replace meat for vegetarians, and are also used in diets due to their low calorie content. At proper cooking 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;
• greens;
• salt, ground pepper.

Cooking steps:

1. We prepare oyster mushrooms, for this the roots must be cut off, the rest must be washed and dried.
2. We cut the oyster mushrooms in a way convenient for you: straws, cubes, slices.
3. We clean the onion and chop it for passaging.
4. Heat the olive oil in a cast iron skillet and add the onion.
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 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 mix and simmer for another 10 minutes. Delight your loved ones with a new yummy!

Watch the video recipe using cream:

Recipe of porcini mushrooms with tomatoes and without flour

Sauce with tomatoes and sour cream is excellent for cooking porcini mushrooms. The highlight is the addition fresh tomatoes and garlic, together with sour cream, the 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;
• a few (1-3) garlic cloves;
• sour cream, 4 tablespoons;
• vegetable or butter for frying.

Quick, step-by-step sauce preparation:

1. Peeled, washed mushrooms cut into medium-sized slices.
2. Onions and garlic are also peeled and finely chopped.
3. Pour oil into a frying pan and heat well.
4. Fry the garlic first, then the onion separately.
5. Pour the mushrooms into the onion and simmer with the lid open to maximize the evaporation of moisture.
6. Tomatoes must be doused with boiling water, cooled under running water, peeled and crushed with a spoon into puree.
7. Sending 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 mushroom sauce with sour cream according to this recipe. Moreover, the sauce will have time to cook during the cooking of pasta.

Learning how 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 use not complicated recipe. We need:

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

Sauce making steps:

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

Video instruction for cooking mushrooms in sour cream without greens

dry mushroom sauce recipe

The principle of preparing mushroom sauces is almost the same, the only thing for cooking from dried mushrooms need more time and don't experiment with liquid sour cream. Mushrooms must be pre-soaked, and the duration of cooking from dry mushrooms for sauce with sour cream increases to 6 hours. But we get a more fragrant dish at any time of the year, since mushrooms can be stored dried for a very long time.

Ingredients of the dish:

• dry mushrooms, which are available - 50-100 gr;
• sour cream of any fat content - 250 gr;
• onion - 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 cooked, they need to be finely chopped, and strain the broth, it will still come in handy for us.
4. We clean, cut the onion into half rings and fry in butter.
5. Add chopped mushrooms to the onion and simmer for another 10 minutes.
6. We prepare the gravy: take a decoction of dried mushrooms 200 ml, add flour, salt, ground pepper, pour sour cream and add to the mushrooms. Simmer for 5-7 minutes.
7. Decorate with greens and serve with a side dish.

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

Mushroom julienne sauce

Julienne sauce will emphasize the dish itself, and sour cream sauce with mushrooms will also add satiety. It can be used with 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 flavor 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 oil into a frying pan and fry 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 sour cream sauce from frozen mushrooms

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 nuances only in the correct defrosting.

Product set:

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

Step by step cooking recipe:

1. In order to defrost the mushrooms, you need to pour them with barely warm water for a few minutes. Then drain the water and dry the mushrooms.
2. Heat up a pan with butter. We clean, cut and fry the onion. Then add 50 ml of wine to it and cook until completely evaporated.
3. In a separate pan, fry the mushrooms over medium heat to quickly evaporate the moisture. When the mushrooms begin to turn golden, add the wine and add a spoonful of sugar. Mushrooms should soak up the wine.
4. After that, add onion, cream, spices to the mushrooms. Simmer until boiling, turn off, sprinkle with herbs ready meal when serving.

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Sauce for potato patties?

1. Potato cutlets with mushroom sauce

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 allowing to cool, mash thoroughly. Whisk into puree raw eggs, but you need to make sure that the squirrels do not curl up. Mix everything thoroughly. Make balls and put 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 bread 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 under into another bowl so that the sand remains at the bottom. Boil the mushrooms in this water until softened, salt at the end of cooking. While the mushrooms are cooking, fry the flour until golden brown, finely chop the onion and separately passerut in vegetable oil. Dilute the fried flour with a small amount of warm boiled water or meat broth. Pour the diluted flour into the mushroom broth - you get the sauce. Finely chop the mushrooms, mix with browned onions, put in the sauce. Boil 10 min. Add sour cream, taste for salt, bring to a boil and remove.

2. Composition 200 g mushrooms (porcini), 2 pcs. bulbs, 2 tbsp. spoons of sour cream, 100 g of cream, 1 tbsp. a spoonful of flour, 4 tbsp. spoons of sunflower oil, salt, herbs to taste.

Recipe:

Wash the porcini mushrooms, cut into pieces and put in a hot frying pan with sunflower oil and until ready 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 the onions. Separately dilute the sour cream, cream, flour, salt, pepper and pour the whole whipped mixture into the mushrooms with onions and bring to a boil. You can add herbs to the finished gravy. Suitable for any side dish.

Sauce Bechaml with mushrooms. Melt 2 tablespoons of butter in a saucepan, then fry 2.5 tablespoons of flour in this oil until it turns yellow and smells like cookies. Then pour the broth from boiled dried mushrooms into this passivation (2.5 - 3 cups). Stir constantly, after a minute pour 0.3 l of medium-fat cream and add boiled sliced dried mushrooms. You bring it to a boil. When this mass gurgles a couple of times, turn off the brew and enjoy. You can also add fried chicken pieces to it.

Peel the mushrooms (champignons, porcini, chanterelles, mushrooms, boletus, 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, pepper to taste + flour dissolved in cold water in the form of liquid sour cream (2 tablespoons for 2/3 cups of water). (Flour can be fried beforehand). You can add ketchup or tomato paste(for taste and color).

Pour into a frying pan (a frying pan on a stove with cream is boiling!) Stir until “thickness appears”.

And the simplest gravy is ready!

You can add chopped herbs.

MUSHROOM GRAY

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

Wash the porcini mushrooms, cut into pieces and put in a hot frying 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 the onions. Separately dilute the sour cream, cream, flour, salt, pepper and pour the whole whipped mixture into the mushrooms with onions and bring to a boil. You can add herbs to the finished gravy. Suitable for any side dish.

MUSHROOM GRAY

Products:

200 g mushrooms

2 pcs. bulbs,

2 tbsp. spoons of sour cream

100 g cream

1 st. flour spoon,

4 tbsp. spoons of sunflower oil,

salt, herbs to taste.

Wash the porcini mushrooms, cut into pieces and put in a hot frying pan with sunflower oil and fry until tender for 30-40 minutes. While it is fried, peel the onion, cut it and add everything to the fried mushrooms, mix well and leave for another 10 minutes. brown the onions. Separately, dilute the sour cream, cream, flour, salt, pepper and pour the whole whipped mixture into 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 onion.

The sauce is served with potato dishes.

3. mushroom gravy

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

Mushroom sauce for pasta / pasta / dumplings

Fry 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 cooked mushroom ravioli or dumplings, season and sprinkle with parmesan.

20g dried mushrooms, 1 cup water, 20g butter, 1 tbsp 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.

Pour in the flour. Mix well so that there are no lumps.

You can add butter if you wish.

Salt to taste.

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

Mushroom gravy from dried mushrooms - culinary on food.ua

Wash the mushrooms, put in a bowl and pour over cold water. Soak for 2-3 hours, wash, pour fresh water and cook for about 30 minutes. Cool, strain and cut the mushrooms into slices. Save the decoction.

Peel the onion, wash and cut into small cubes. Put in a pan with hot 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, pour in 500 ml of mushroom broth slowly to get a gravy of the desired consistency. Bring to a boil and simmer over low heat for about 4 minutes.

In such a gravy, you can also add chopped dill and parsley.

Mushroom gravy from dried mushrooms is ready!

Mushroom mushroom sauce

Very good and, I'm not afraid of this - refined, mushroom sauce from mushrooms.

Throw mushrooms into boiling salted water and let it boil for 2-3 minutes, discard in a colander. Then finely chop and put to stew 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 salinity and remove from heat. Mushroom sauce is ready.

mushrooms - 300 g

carrots - 50 g

parsnip - 50 g

flour - 1 tsp

black pepper - 1/4 tsp

salt - to taste

milk 200 ml

mushroom cuisine

Recipe mushroom sauce from mushrooms / getovim.ru

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

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

photo recipes step by step...

Mushroom sauce

Salted mushroom sauce

Cheese, deep-fried mushrooms, but I don't stick to this rule and use whatever mushrooms I currently have. I cook both fresh, and dried, and frozen, even pickled, and what, the need will force, any recipe can be modified to suit existing products. Food should remain food, and not an object of boasting, they say, cooked from what. And you try to cook from nothing, and this is what you need to brag about.

Cooking method: how to make mushroom sauce.

Soak dried mushrooms and boil, filter the broth and set aside. Finely chop the mushrooms and fry in a pan in vegetable oil. We fry for 40 minutes if you have mushrooms or ice cream, and boiled and 15 minutes is enough. Add chopped onion and fry until the onion is cooked. In a separate 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 with onions to this pan, salt, put a couple of tablespoons of butter and sour cream. If you want to be able to lean mushroom gravy, add only vegetable oil to taste, but do not add butter and sour cream. If the sauce is watery, add a little more flour (1-2 tsp).

Serve with cutlets fried meat, potatoes. Not bad for pasta at all. All in all, you have to try.

Helped by: Parra

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Mushroom gravy recipes?

Fresh mushroom sauce recipes?

masha555 10 months ago

mushrooms, boletus, boletus, mushrooms

tags: mushrooms, mushrooms, boletus, gravy, boletus, recipe

Mushrooms are one of the products that can be found on both lean and fast meals. By themselves, they have almost no taste, but in combination 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 dishes.

List of recipes in the article:

Lean mushroom gravy

Ingredients:

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

Preparing this sauce is very easy. Cut pre-washed mushrooms into small pieces. You can use frozen mushrooms, then it is not necessary to wash them. Next, place the mushrooms in a deep frying pan and simmer in vegetable oil for 10 minutes. Frozen ones can be put together with pieces of ice, but then you will need 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 fungi can be a health hazard!

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

Mushroom sauce with sour cream

Ingredients:

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

This homemade gravy 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 has evaporated and the mushrooms begin to brown. Put sour cream in a frying pan, salt, pepper the dish and bring it to a boil. To give the gravy the desired density, you can use a small sieve to evenly distribute a little flour and mix thoroughly. If necessary, dilute the gravy with water. 5 minutes before cooking, add chopped garlic, mix all the ingredients well and turn off the heat. Let the gravy brew a little and soak in the aromas of spices.