Don't know how to make mushroom sauce? We will teach you this simple business in an instant. The process is not complicated at all. You just need to follow certain rules and strictly follow the directions in the recipe. You will like the result to such an extent that champignon sauces will become one of the most favorite dishes, most often appearing on the table both on holidays and on weekdays.

This recipe with a photo can be called a classic. Ready dish made in this way, it turns out to be very rich and extremely aromatic. If you want to enrich flavors with piquant or pungent notes, it is worth adding curry seasoning to the creamy base during the preparation process, Cayenne pepper, ground white mustard, or a pinch of hot chili.

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

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

Mushroom champignon sauce with cream

Mushroom champignon sauce with sour cream

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

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

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

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

For those who already know how to make mushroom sauce from champignons, we suggest trying a completely new and unusual recipe... Instead of fresh mushrooms pickled are used here, and capers that sprout into the dish give the dish an additional piquancy. Lemon peel adds a rich and vibrant aroma, enhancing it with fresh and juicy citrus notes.

• marinated canned mushrooms - 200 g
• cream 33% - 500 ml
• capers - 50 g
• eggs - 3 pcs.
• lemon - 1 piece

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

Mushroom sauce made from canned champignons

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

Cheese and mushroom champignon sauce

The mushroom and cheese sauce prepared according to this recipe turns out to be very thick and resembles tender in consistency butter cream... It goes well with both meat and fish, but it can also act as a completely independent dish. Served with green salad or fresh vegetables.

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

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

Prepare a delicious and very tender mushroom champignon sauce to complement meat, fish, vegetable dishes as well as poultry, pasta or potato dishes. After all, champignon sauce is designed to make food more interesting.

We will cook on the basis of cream. Thus, our creamy mushroom sauce will acquire a magnificent milky shade. As for the consistency of this dish, it should be adjusted at your discretion. However, you should not make the sauce too thick. In order for the mass not to be too liquid, we will use a thickener - flour.

In this case, you should not take too bright spices, so as not to interrupt delicate taste and the aroma of our mushrooms. A small amount of ground black pepper will do. Also, if you wish, you can use a ready-made seasoning for the preparation of mushroom dishes, in which natural spices are collected (allspice, cumin, garlic, Bay leaf and etc.).

Taste Info Sauces

Ingredients

• cream 10-15% - 200 ml;
• champignons - 200 g;
• butter - 60-70 g;
• flour - 2 tsp;
• onion- 1 PC.;
• pepper, salt - to taste;
• parsley.

How to make creamy mushroom champignon sauce

Place a piece of butter in a preheated skillet. Melt it. Then place finely chopped onions there. Saute until slightly browned.

Cut the champignons small cubes... Pour them into the frying pan for sautéing. Season with salt. Fry until all the liquid has evaporated and the mushrooms are golden brown.

As soon as the mushrooms are browned, you can add flour. Two teaspoons will be enough for this amount of mushrooms. Just sprinkle flour on top and stir thoroughly while keeping on fire.

Cook for about a minute more.

Pour the cream into the pan and season with pepper. Stir the entire contents of the dish. And let it boil. Keep the pan on fire for another 2-3 minutes, stirring occasionally.

If the sauce seems too thick, you can add a little water or milk to adjust the consistency, but it is better to do this with cream, without disturbing the taste and texture of the dish. Also add chopped parsley at the end of cooking.

Mushroom mushroom sauce is ready to eat. Fill a gravy boat with it and serve warm.

On a note

• To prevent the mushrooms from absorbing water, they do not need to be washed (the exception is too dirty mushrooms). Just take a small knife and scrape off the stem of the mushroom a little. Then remove the thin skin from the bonnet. This can be done by hand without using a knife. Thus, we get the purest mushroom without excess moisture. This is done very simply and quickly, especially when the mushrooms are fresh.
• Before buying mushrooms, decide for yourself whether you will wash them or not. If you plan to clean, it is better to choose large ones. It is much easier to work with them.
• Store dairy-based mushroom sauces for no more than a day in a sealed glass container in the refrigerator.
• You can make a mushroom sauce not only based on cream, but it is also permissible to use milk or sour cream. In addition, broth is also used for the base of the sauce.
• If you want to cook lean option sauce, use vegetable oil instead of butter, and vegetable or mushroom broth instead of dairy products from liquids.
• If desired, regular mushroom sauce can be transformed by adding melted or hard cheese... This component is added to the grated sauce at the end of cooking. You need to let it melt, stirring constantly and holding over low heat. As soon as the food becomes one with the sauce, you can remove it from the stove.

Delicate mushroom cream sauce goes well with any potato and pasta dishes, as well as with rice and vegetable cutlets... It can be used for baking cabbage rolls, meat patties and chops. Creamy sauce will add juiciness and tenderness to these dishes.

There are a lot of varieties of edible mushrooms. There are also many sauces that can be prepared on their basis. It is a pity that these mushrooms are in fresh can only be used at the time of collection.

But oyster mushrooms and champignons can always be bought in the store. By the way, in the recipes that are given below for these mushrooms, you can add other mushrooms that are fried during the harvest season. These sauces are versatile.

Creamy mushroom sauce - food preparation

Onions are the first ingredient to start the sauce. It should be well chopped, then it will practically not be felt in the sauce as a separate component. Onions will invisibly enhance the taste and aroma of the mushrooms. This is its role in this dish. In the case of champignons, the help of onions is essential.

Mushrooms for the sauce must be used fresh and free of spoilage or long-term storage... Dry mushrooms cannot be bought from hands or at the bazaar. In dried form, it is almost impossible to recognize either the mushroom itself or its quality.

The mushrooms must be washed and dried. For the sauce, it is better to cut the mushrooms into small pieces. After all, we want to get exactly the sauce, not mushrooms stewed in cream. Instead of finely chopping, you can use mushrooms, chopped in a meat grinder or using a coarse grater.

Creamy Mushroom Sauce - Cookware Preparation

A stewpan with thick sides and bottom is best for making sauce and sauté. In his absence, you can also use a frying pan. A thick-walled skillet with a lid will prevent the ingredients from burning and create ideal conditions for extinguishing and languishing.

Before serving, the sauce can be placed in special sauceboats or bowls and garnished with herbs. This will give the dish a solemn and mouth-watering look.

Creamy mushroom sauce - the best recipes

Recipe 1: Creamy mushroom sauce

The good thing about champignons is that they are available at any time of the year. Buying the rest of the ingredients is not a problem either. This sauce is especially good for a variety of potato dishes.

Ingredients

300 grams of fresh champignons, 1 medium onion, 200 grams of cream, 25 grams of butter, 1-2 teaspoons of wheat flour, ½ cup boiling water. Spices to taste.

Cooking method

Heat a saucepan or skillet on the stove. Melt the butter in it and pour the finely chopped onion onto it. Washed and dried mushrooms also need to be chopped. When the onion acquires a golden color, add the mushrooms. It doesn't matter that the mushrooms take up a lot of space, they will be fried almost three times. When heated, the mushrooms begin to produce juice. It is imperative to stir them so that they do not burn, and wait until the mushroom juice has completely evaporated. Champignons fried with onions acquire aroma and necessary taste.

Ready-made mushrooms can be salted. It's time to add flour to the dish. If you need to make the sauce look like fat sour cream in consistency, you need to put 3 teaspoons of flour. From 2 tablespoons it will correspond to low-fat sour cream, and from 1 spoon it will remain liquid, like cream. The mushrooms are evenly mixed with flour. Now is the time to inject fluids. Let's start with boiling water. Pour boiling water in a thin stream over the entire surface of the pan so that all the mushrooms are covered and the whole dish is cooked at the same time. We stir the dish. Flour and water create a translucent substance that contains onions and mushrooms. It remains to add the warmed-up cream. After adding them, you no longer need to boil the sauce. If it turns out to be slightly thick, you can add water. The sauce is ready and ready to use right now.

Recipe 2: Creamy Oyster Mushroom Sauce

Oyster mushrooms are not inferior to champignons either in terms of availability or taste. These mushrooms are nutritious and healthy. A creamy sauce prepared on their basis will decorate any dish. Especially good is the creamy oyster mushroom sauce for pasta or rice. When cold, the sauce can be eaten with bread.

Ingredients

250 grams of fresh oyster mushrooms, 200 ml of cream (the fat content does not matter), 5 tablespoons of butter, ½ teaspoon of ground nutmeg, a bunch of parsley or cilantro, salt.

Cooking method

Chop the garlic coarsely and fry in melted butter until soft. Add chopped oyster mushrooms. Fry the mushrooms until they let out the juice. Pour in the cream. The cream must be warmed up before adding. Simmer the dish over medium heat for 7-10 minutes. Before turning off the heat, you need to salt the dish, add finely chopped herbs to it and nutmeg... Turn off the fire. Mix everything well and cover. Let the dish sit for five minutes. Now it can be served.

Recipe 3: Creamy Sauce with Dried Porcini Mushrooms

Porcini mushrooms have excellent characteristics both fresh and dried. Dry porcini mushrooms are just as appetizing, tasty and aromatic. On their basis, you can prepare a wonderful creamy sauce that will add a wonderful mushroom flavor to any dish.

Ingredients

100 grams of dried porcini mushrooms, 200 ml of cream, 1 tbsp. l. flour, 2 tbsp. l. oil drain.

Cooking method

Dried porcini mushrooms must be washed, covered with water and allowed to swell for 8 hours. Then rinse the mushrooms again, cook until tender and chop. Preheat a frying pan or stewpan. Melt the butter in a heated bowl, add flour and carefully pour in the cream, salt and mix. Add porcini mushrooms, mix thoroughly, cover the dishes with a lid and leave to rise over low heat for three minutes. The finished sauce can be put in a saucepan and garnished with a sprig of herbs.

The name of the sauce itself implies that cream is used in the process of its preparation, but not everyone can eat cream. In this case, the cream can be diluted in half or completely changed to sour cream. The cream gives the sauce some airiness and a sweetish flavor. Sour cream makes the sauce more tender and slightly sour. From the combination of sour cream and cream, the sauce becomes sweet and sour. The use of this or that product in this case is a matter of taste.

It is better to heat the cream a little before adding it to the dish, then they will not curl up from the heat.
Flour, which is a must in any sauce, must be pre-fried. If this is not done, lumps or an unpleasant aftertaste may develop.

If there is a little sauce left after eating, you can put it in the refrigerator and use it later hot or chilled.

Today, we will prepare a mushroom sauce from champignons with sour cream, it is incredibly tasty, delicate and emphasizes the taste of any dish. It has a lot of advantages: excellent rich taste and aroma, delicate texture and high nutritional value... In addition, any edible mushroom is suitable for cooking, be it fresh forest or farm mushrooms, dried, frozen, canned. Depending on the type of mushroom, the taste and aroma of the dressing, as well as the cooking time, will change.

Mushrooms, for their satiety and unique taste, are often used in dishes with or instead of meat. You can cook from them rich soups, make puff casseroles, use them for filling in baked goods, and also as a base for caviar, goulash. We propose to dwell on the last option in more detail.

Ingredients

• Champignons - 300 g.
• Sour cream - 2 tbsp. l.
• Turmeric is a pinch.
• Salt, black pepper - a pinch

How to make mushroom sauce

We will rinse the champignons under running water, we will not peel them, but only cut off a piece of the leg. Cut into pieces, put in a pan with vegetable oil, season with salt and black pepper and fry over medium heat for 15 minutes until tender, do not forget to stir.

Transfer the mushrooms to a bowl and add fresh sour cream with a fat content of at least 20%. If you prefer a lower-calorie option, use a lower fat sour cream. Using a blender, chop the mushrooms and mix with the sour cream. Add spices to taste and blend again with a blender until homogeneous mass(an absolutely smooth structure will not work, but it will become soft and airy).

Place the sauce in a small bowl and serve. The mushroom sauce with sour cream will be thick, tender, tasty and aromatic. It is perfect as a hearty companion to crispy toast or cheese croutons, it goes well with pasta, rice and potatoes. It will be a pleasant addition to meat dishes, as well as to meat, for a steak or homemade sausages cooked on a fire or grilled. As you can see, it has a wide range of uses as a complement to main dishes. And to be sure of this - you just have to cook it once!

Mushroom champignon sauce with cream and soy sauce

This sauce is prepared as quickly as in the first version, but it tastes more interesting because it uses a soy additive that adds a pleasant salty taste. This dressing can be poured over any pasta: spaghetti, pasta, pasta. It should not be stored for a long time, because mushrooms and cream have a short shelf life, so it is better to eat it right away.

Ingredients

• Champignons - 300 g.
• Cream - 100 ml.
• Soy sauce - 1 tbsp
• Pinch of ground black pepper

Preparation

1. Rinse the champignons, chop finely and fry in a pan until tender. Better to fry without a lid, otherwise they will let the juice out.
2. Put the champignons in the blender bowl, add the cream, soy sauce, a pinch of black pepper, beat for a couple of seconds.
3. We shift the mushroom sauce with cream into a dish and serve to the table: with meat, pancakes or pasta. Garnish with a sprig of herbs before serving. Bon Appetit!

Creamy mustard mushroom sauce

In this version, we will not grind the mushrooms in a blender, but leave them in pieces, this dressing option is very original. And it goes better with spaghetti or pancakes. It tastes creamy, with spicy mustard seeds and mushroom slices.

Ingredients

• Champignons - 300 g.
• Onions - 1 pc.
• Sour cream 21% - 3 tbsp
• Mustard beans - 1 tbsp
• Salt - a pinch

Preparation

Cut the washed mushrooms into small pieces. Finely chop the onion. First, fry the onions until golden brown, then add the mushrooms and fry them until tender, do not forget to salt.

Add sour cream a couple of minutes before the end of cooking and simmer for 2 minutes.

Then add the mustard and stir. Creamy sauce with mushrooms and mustard is ready! It can be watered meat cutlets or fried potatoes.

1. For a tasty and high-quality result, always buy fresh champignons, this can be determined by their color, if they are snow-white and have an elastic shape.

2. The quickest and easiest way to make a fresh mushroom sauce is if you use Forest mushrooms then you need to rinse them under running water. If they have not overgrown, then they can not be peeled and leave the top skin. Otherwise, it is better to remove the top layer from the caps. Cut them into slices and boil them in salted water for 10 minutes. They will decrease in volume, so this should be taken into account if a lot of sauce is required. Drain them in a colander to remove excess moisture.

3. If frozen mushrooms are used in cooking, they should be defrosted in the refrigerator in advance and excess water removed.

4. Dried mushrooms (forest) give a more pronounced taste and aroma. They need to be soaked in water or milk for 6-8 hours before heat treatment... Cook them for at least 30 minutes.

5. It is better to use fatty sour cream so that it does not exfoliate during frying and add it at the last moment.

6. If you want a thicker dressing, then you can thicken with flour or starch. Starch must be diluted in cold water, and fry the flour in butter so that the flour taste is not felt. Add flour when giving onions.

7. For the brightness of the taste, you can add: garlic, lemon zest, grated cheese, chopped nuts, lemon juice, fresh herbs.

8. As for spices, they must be added, the best are: nutmeg, turmeric, dried basil, curry.

9. For hot dishes, it is better to serve the dressing warm. When cold, it is perfect for sandwiches.

The best dressing for a variety of dishes is mushroom mushroom sauce with sour cream.

Mushroom mushroom sauce is one of the most simple sauces, and even made from quite available products... It goes well with almost any meal.

Champignon sauce with cream is unusual taste, creamy texture and tenderness.

For cooking you will need:

• about 300 milliliters of heavy cream;
• a spoonful of flour;
• 50 grams of butter;
• any seasonings you want;
• one onion;
• 200 grams of champignons.

Cooking process:

1. Mushrooms and onions need to be chopped very finely, and the smaller the pieces, the better, but you don't need to use a blender or food processor.
2. Fry onions on hot skillet until golden brown, combine with mushrooms and wait until everything is ready. The liquid that appears should be completely digested.
3. Put the butter in another container, drown it, mix it with flour and fry for just a minute, then pour in the cream and bring to a boil, not forgetting to stir. The mixture should be completely homogeneous.
4. We continue to cook for another two minutes and add the sauce to the mushrooms and onions. Add seasonings to your taste and simmer over low heat for about 15 minutes, so that the contents thicken. Serve the sauce only after it has cooled.

With mayonnaise

Another version of the mushroom sauce. An excellent solution if you don't have any cream on hand.

Required products:

• a spoonful of flour;
• spices to your taste;
• about 150 grams of champignons;
• 30 grams of mayonnaise.

Cooking process:

1. Chop mushrooms and onions well, put them in a pan and fry until a beautiful ruddy color appears.
2. Then we spread mayonnaise, flour to them, season with the selected spices, mix and leave to cook over low heat for five minutes.

With sour cream

Mushroom sauce with sour cream is much healthier than with mayonnaise.

And if you also take a product that is not too fatty, then the dish will turn out to be completely non-nutritious.

Required products:

• a small jar of sour cream;
• seasonings at will;
• one onion;
• about 200 grams of champignons.

Cooking process:

1. Unlike other recipes, in this one you will have to stew the vegetables so that the secreted liquid does not evaporate.
2. Chop the onion and mushrooms, send them to a low-heat pan, cover with a lid and keep for about 15 minutes. If necessary, pour a little water into the pan so that its contents do not burn.
3. Pour in sour cream and continue cooking for another 7 minutes. Add the selected spices.
4. Remove from heat, wait for the mass to cool down, and bring it to a puree state using a blender or food processor.

Creamy garlic mushroom sauce

Creamy mushroom sauce can be made more savory. You just need to add garlic to it.

Required products:

• two tablespoons of flour;
• 200 grams of champignons;
• seasonings to your taste;
• packing of heavy cream;
• about 40 grams of butter;
• two cloves of garlic.

Cooking process:

1. In a hot frying pan, melt the butter until liquid, add the garlic, chopped into small pieces, to it, hold it for a while, but do not fry.
2. Pour flour into this mixture and stir until everything thickens. Pour in the cream, wait for the sauce to boil, add the seasonings and turn off the heat.
3. In another pan, fry the chopped mushrooms - all the liquid should evaporate from them. Pour over the prepared sauce and simmer for another five minutes until cooked through.

Frozen mushrooms

Such a sauce is prepared simply, but it turns out not at all worse than from a fresh product.

Required Ingredients:

• one onion;
• a spoonful of butter;
• seasonings to taste;
• 300 grams of frozen mushrooms.

Cooking process:

1. Chop the onion into small pieces and fry in a hot pan until golden brown.
2. We also add mushrooms here, which are unnecessary to defrost in advance. Cover with a lid and simmer for about three minutes.
3. Then we open, increase the heat and cook for another 5 minutes so that almost all the liquid evaporates, and the color of the mushrooms becomes darker.
4. Turn off the stove, add butter and use a blender to make mashed potatoes from the mass.

If the sauce comes out too thick, then you can pour in a little water and use the blender again.

Creamy mushroom champignon sauce for spaghetti

Spaghetti with mushroom sauce is one of the best combinations. The dish turns out to be tender and incredibly tasty.

Required products:

• one onion;
• a jar of cream;
• 300 grams of champignons;
• seasonings and herbs as desired.

Cooking process:

1. Cut the onion into small cubes and bring until golden brown in a hot skillet.
2. We spread the pre-cut champignons to it, fry everything together for about 10 minutes so that all the liquid evaporates.
3. Season the vegetables with the selected spices to your liking and pour in the cream. We are waiting for the contents to boil and remove from the stove.
4. Pour spaghetti with this sauce.

Required products:

• three spoons lemon juice;
• about 30 grams of butter;
• 300 milliliters of broth;
• 200 grams of mushrooms;
• spices to taste;
• three tablespoons of flour.

Cooking process:

1. First, we wash the mushrooms well and cut them into small pieces. You can even grind them with a grater.
2. We send oil to the pan and drown it. Then we fall asleep the champignons and begin to simmer them over low heat so that they decrease in size and give up all the excess liquid. This will take about 10 minutes. Be careful not to brown them.
3. Pour in the specified amount of lemon juice, add flour. Mix everything thoroughly and season with any spices to your liking.
4. It remains to add broth to the sauce and bring everything to readiness by simmering over low heat for about 10 minutes.