Mushroom sauce how to cook

How to make mushroom sauce with mayonnaise

There is an interesting recipe in which milk, cream or fatty sour cream can successfully replace mayonnaise, which is available in almost every refrigerator. For cooking you will need:

100 g of any fresh or dried mushrooms with a pleasant aroma;
2 onions;
2 tbsp. spoons of the selected mayonnaise;
1 tbsp. a spoonful of flour;
some sunflower oil;
a pinch of salt.

Cooking steps:

Boil the mushrooms, and then grind them (you can scroll in a blender or meat grinder). Leave the broth for the final step.
Send the resulting "minced meat" to the pan with hot oil and fry it well.
When a blush appears, pour out the onion, finely diced.
Add mayonnaise, flour and salt.
Pour in mushroom broth or plain water and simmer for 5 minutes.

The advantage of this dish is that when choosing a lean mayonnaise, the sauce is suitable for vegetarians and anyone who refuses to eat food of animal origin.

Mushroom sauce with mayonnaise

Creamy mushroom sauce

And another option for making mushroom gravy is mushroom gravy with cream. This option is not very different from the previous two, but there are still small differences.
For cooking, prepare:

any fresh mushrooms - 300 g;
wheat white flour - 1 tbsp. l .;
butter - 50 g (for frying);
cream (20% fat) - 350-400 g;
nutmeg (chalk) - 1 tsp;
salt, pepper - to taste.

Step-by-step cooking recipe:

Rinse the mushrooms, clean them from dirt, from various films and other things. Chop coarsely enough.
In a skillet (or in a deep-bottomed saucepan), melt and heat the butter. After - fry the pieces of mushrooms in oil until soft, until they begin to let juice. Do not forget to stir the mushrooms so that they do not burn.
Sprinkle the mushrooms with flour, mix well, let the flour brown.
Reduce heat. Pour the cream in a thin stream, slowly and carefully (they should be at room temperature, that is, not cold). Be sure to mix the mass along the way, then there will be no lumps.
Once the gravy has boiled (the first bubbles appear), add the nutmeg, chol, pepper, and any spices you like and taste. Boil until ready for about 10-15 minutes.

Creamy mushroom sauce

A really interesting solution that opens up huge opportunities for the chef. Using creamy mushroom sauce, you can add new colors to even the most boring and monotonous dishes. According to this recipe for mushroom champignon sauce, you do not have to spend an incredible amount of time, but the result will not make you regret spending half an hour.

To make mushroom sauce you will need:

150 milliliters of 15 percent cream;
200 grams of champignons;
70 grams of butter;
1 tablespoon flour;
1 onion;
salt;
ground black pepper;
some parsley.

First you need to thoroughly wash and peel the mushrooms. It is highly discouraged to approach this stage irresponsibly, because insufficient processing can lead to serious consequences, up to and including poisoning. After that, the mushrooms must be cut into small cubes. Next, take a regular onion and chop it. Repeat with parsley too.

After preparing the main ingredients, you need to take a frying pan and melt the butter. Upon completion of the usual procedures, add the onion and fry it until golden brown. It should change color significantly, become dark. Then you can safely add the mushrooms prepared earlier. You will have to fry until the liquid completely evaporates. After that, you can add flour for density, mix the resulting mass thoroughly.

After a few minutes, add the cream, relying on our own taste preferences, add salt and ground pepper... The substance must be mixed until smooth. After obtaining a homogeneous mass, processing by fire continues for several minutes. In case something went wrong, the thickness can be adjusted by adding additional milk or cream.

The main actions are over, it remains only to decorate the result. The addition of parsley will make the dish even more appetizing.

It is recommended to serve the sauce warm.

From honey agarics

Many people underestimate the importance of the sauce, in fact, it is one of the main ingredients of the dish. In serious establishments, there is always a person who specializes exclusively in sauces.

Thanks to this, it is possible to make dishes unique, unsurpassed. For cooking you will need:

2.5 cups of milk;
200 grams of mushrooms;
3 tablespoons of butter;
3 tablespoons flour;
2 yolks;
1 glass of water;
a quarter teaspoon of salt.

Cooking mushroom sauce from honey agarics:

After assembling all the necessary ingredients, the mushrooms must be thoroughly cleaned and washed. After they need to be crushed.

We take a frying pan, heat up the oil. After that, immediately add flour and wait until everything comes to a golden color. To do this, you should wait about a minute. Then you can add milk.

Important! Milk must be added gradually, you do not need to pour everything at once. Thus, it is necessary to add one and a half liters

As a result, you should get a slightly thick, homogeneous mass.

All that remains must be mixed with the egg yolks. This leaves about 1 cup of milk with added yolks. We add it to the container with the future sauce. Next, add water, broth, salt, relying on your taste preferences. The resulting mass must be stirred without removing it from the stove.

Eventually, the sauce should start to boil. As soon as this happens, you need to add the last half glass of milk. Chopped mushrooms must also be added to the resulting substance.

It is important not to forget about pretreatment with water. It will take about 15 minutes to cook the mushrooms in the sauce, after which you can safely remove the almost finished addition to the dish from the fire

It is important not to forget to add a spoonful of oil after cooking.

You can use the resulting French mushroom sauce with pasta or potatoes. Although many chefs believe that its range of applications is as wide as possible, thanks to which you can make almost any dish unique.

Cooking salted mushroom gravy

To prepare a mushroom addition to dishes, not only fresh and dry mushrooms are used, but also salted ones. This gravy is in perfect harmony with meat and side dishes: potatoes, buckwheat, rice and pasta.

For cooking you will need:

4 cups of salted mushrooms, cut into small pieces (any types can be used: boletus, boletus, cherries, etc.);
100-180 g processed cheese;
medium onion-turnip;
3 tbsp. tablespoons of sifted flour (wheat or rye);
2 glasses of milk;
50 g butter (3 tablespoons);
fine salt.

Cooking steps:

Put the mushrooms in water, leaving to soak for a couple of hours so that excess salt comes out, and then squeeze well.
Melt the butter in a frying pan, fry the mushrooms with finely chopped onions in it.
When they become golden brown, add flour with milk, stir the gravy so that there are no lumps.
After the mass has boiled, put processed cheese, cut for quick cooking, into it and leave over low heat until it is completely melted.

The gravy can now be served with the main course.

These are the basic recipes for how to properly make mushroom sauce. All of them can be improved. For example, to prepare gravy for fish or meat, pour in a few drops of lemon, which will give the taste an original sourness. A spoonful of dry white wine makes the sauce a little tart.

How to make mushroom sauce for fish

Mushroom sauce for fish can soften its natural taste and aroma and intelligently supplement it with new notes. Moreover, such a gravy will make the dish prettier and more attractive.

For cooking you will need:

150 g of fresh mushrooms (it is better to take champignons or white mushrooms - this is the "gold standard" of cooking, but you can choose other pleasant-smelling types);
40 g (or 2 tablespoons) of high-quality butter;
2 cups of broth left over after boiling fish;
3 tablespoons of medium or high fat sour cream;
Vegetable oil for frying;
Salt, pepper (ground) to taste,
2 tbsp. tablespoons of premium flour.

Step-by-step cooking:

Prepare the mushrooms. They must be strong, without any signs of decay. They need to be cleaned by removing all excess, and rinsed under running cold water several times using a sieve or colander. After draining the water, the mushrooms are carefully cut into approximately equal small pieces.
Melt the butter in a small saucepan.
Fry the chopped mushrooms in it, sprinkle with pepper and stir. Under the influence of heat treatment, it will begin to intensively release juice.
Cover the saucepan with a lid and leave for 15 minutes over low heat, so that the base for the future sauce is well stewed. You can use a wooden spatula to stir. When the leaked juice has completely evaporated, proceed to the next step.
It remains to combine the remaining ingredients into a single whole. Without stopping stirring with a spatula, add sifted flour and pour in the previously prepared broth, vegetable oil, and then add sour cream.
Do not remove from heat for another 5-7 minutes.

To prepare according to this recipe, instead of fresh mushrooms, you can take 20 g of dry ones.

Mushroom sauce for fish

What mushrooms are suitable for mushroom sauce

The culinary books indicate that the classic ingredient is champignons, which are popular in the homeland of most types of sauces - in France. These aromatic mushrooms give the dishes a “signature” and recognizable smell.

But the use of other edible mushrooms, primarily white mushrooms, is no less important. Boletus mushrooms, mushrooms, chanterelles, mushrooms, oyster mushrooms and many others are also suitable. You can collect them yourself by going on a forest walk. Most of the species grow all summer and fall. A wide range is offered by shops and markets where you can easily buy fresh, salted or dried product.

The culinary books indicate that champignons are the classic ingredient for mushroom sauce.

Recipes on how to make dried mushroom sauces at home

Mushroom Creole Sauce

Ingredients:

2 cups mushroom broth, 2 tbsp. tablespoons of butter, 1 tbsp. a spoonful of flour, 1 onion, 200 g of dried mushrooms, bay leaf, pepper, salt.

Preparation:

To make this mushroom sauce at home, you need to fry the flour in oil until it turns light brown, dilute it, stirring it, with mushroom broth and cook for 20 minutes. Fry the finely chopped onion.

Shortly before the end of frying, add chopped boiled mushrooms to the onion.

You can use dried or fresh porcini mushrooms, as well as fresh champignons for the recipe for this sauce. Combine the sauce with onions and mushrooms, salt, add bay leaves, pepper and boil.

Basic mushroom sauce made from dried mushrooms

Ingredients:

1 glass of dried mushrooms, 500 ml of water, 3 tbsp. tablespoons of ghee, 3-4 onions, 1 tbsp. a spoonful of flour, 2 tbsp. tablespoons of butter, 1 1/2 cups of mushroom broth, salt, black pepper.

Preparation:

Before preparing this sauce, the dried mushrooms must be boiled in water and filtered.

Stew the finely chopped onion in ghee along with finely chopped mushrooms.

Fry separately in 1 tbsp. a spoonful of butter flour; dilute it in mushroom broth and cook for 15-20 minutes.

After that, put fried onions and mushrooms in the sauce, cook for 10-15 minutes, salt. Then, according to the recipe for this mushroom sauce, add black pepper and 1 tbsp.spoon of butter and mix thoroughly.

Mushroom sauce with sour cream

Ingredients:

50 g dried porcini mushrooms, 50 g butter, 1/2 cup sour cream, 2 1/2 cups mushroom broth, 4 tsp flour.

Preparation:

Boil mushrooms, strain, chop. Brown flour and butter, dilute with mushroom broth, boil, stirring.

Add sour cream, mushrooms. Warm up without boiling. Do not forget to add a little salt to your taste to the mushroom sauce with sour cream prepared according to this recipe.

Mushroom broth sauce with sour cream

Ingredients:

50 g of dried porcini mushrooms, 21/2 cups of mushroom broth, 50 g of butter, 1/2 cup of sour cream, 4 teaspoons of flour, salt.

Preparation:

Boil mushrooms, strain, chop. Brown the flour and butter, dilute the mushroom broth, boil, stirring.

Add sour cream, mushrooms, salt. Warm up without boiling.

Festive sauce

Ingredients:

50 g of dried porcini mushrooms, 3 teaspoons of flour, 100 g of sour cream, 1 lemon (juice), 1 tbsp. a spoonful of butter, 1/4 cup of sugar syrup, toasted, 2 cups of mushroom broth, salt.

Preparation:

Pour mushrooms with salted water for 6 hours, cook in it, strain; chop.

Brown flour in butter, boil with 1 cup of mushroom broth, add sour cream, lemon juice, butter, sugar syrup, 1 1/2 cups of mushroom broth, mushrooms, salt. Warm up without boiling.

How to cook mushroom sauce in broth

Chateaubriand sauce with mushrooms and tarragon

Ingredients:

600 ml of Velute white meat sauce (see the recipe below), 300 ml of meat juice, 50 g of onions, 15 g of garlic, 50 g of mushrooms, 5 g of tarragon, 200 ml of white wine, parsley.

Preparation:

Before preparing the Chateaubriand mushroom sauce, finely chop the onion, garlic and tarragon (for flavor). Then add the chopped mushrooms, pour in the wine and boil the liquid to 1/2 of the original volume.

Add white meat sauce, combining it with meat juice, and rub the resulting mass through a sieve. When serving broth mushroom sauce, sprinkle with finely chopped parsley and tarragon leaves.

Basic white meat sauce "Belute"

Ingredients:

150 g butter, 50 g onions, 100 g flour, 1 liter of meat broth.

Preparation:

Lluk needs to be finely chopped and sautéed in butter. Add flour, which should also be sautéed, avoiding discoloration, then pour in regular white broth (from bones or meat) 1 and stir well to get a homogeneous mass without lumps. Boil over low heatstirring frequently with a spatula to avoid sticking, and also to remove the foam appearing on the surface.

Strain the finished sauce. It can also be served frozen, but after sprinkling with melted butter to avoid the formation of a film on the surface. If the prepared sauce is diluted with milk or cream, it can be used to make a puree soup (velute).

White meat sauce used not only for preparation of derivative sauces, but it is also the basis of various soups, mashed potatoes, in this case, the composition of the sautéing is somewhat modified - instead of onions, leeks are used, and depending on the type of mashed potatoes, the main broth should be chicken, veal, fish, etc.

Sauce with mushrooms and ham "Gotthard"

Ingredients:

600 ml of Zhu meat juice (see the recipe below), 150 ml of mushroom broth, 50 g of ham, 50 g of onions, 50 g of carrots, 50 g of celery root, 200 ml of white wine, 1 bay leaf.

Preparation:

Before making Gotthard mushroom sauce, finely chop the onion, carrot and celery. Then pour wine into them and boil for 10 minutes. Put the bay leaf, pour in the meat juice, mushroom broth (you can add mushroom caps and legs) and add finely chopped ham. Sauce simmer until as long as the ham will not become soft, then rub it through a sieve. Serve hot with meat dishes.

Zhu meat juice

Preparation:

Meat juice is obtained by frying meat products and poultry. It can be thickened with potato or cornstarch. For 1 liter of meat juice - 15 g of starch. To do this, one part of starch should be mixed with 4-5 parts of chilled meat juice (or broth), gradually pour the mixture into hot juice, stir and heat to a boil. Then salt and strain the meat juice, if required.

Sweet and sour mushroom sauce

Mushroom sauce has gained such popularity due to its tenderness, alluring aroma. Moreover, the dish turns out to be not only tasty, but also devilishly useful: thanks to the successful symbiosis, a person consumes many useful microelements. When using mushrooms, honey agarics, porcini mushrooms or chanterelles, the sauce can be given a beautiful orange color. In order to truly surprise guests, you can use one of the most interesting combinations: sour and sweet.

To prepare mushroom sauce for meat, you need the following ingredients:

300 grams of dried mushrooms;
65 grams of margarine;
25 grams of onions;
40 grams of flour;
20 grams of butter;
ground pepper and salt.

The first step is always standard: cleaning and washing the mushrooms. After that, you need to fill them with cold water and leave for about 4 hours. After the specified time, it is necessary to transfer the contents of the pan to another container and fill it with the same water.

Important: The second time you need to fill it so that no sediment remains

Heat treatment can begin. You will need to cook on low heat, within two hours. While waiting, you can do a light yellow flour pass. Many people confuse the browning process with frying, although these are completely different concepts. Thanks to the sautéing, the sauce can be made thick, homogeneous and pleasant. For sautéing, it is recommended to use non-first grade flour. It must be fried in the oven or in a pan with a layer of about 5 centimeters at a temperature of 160 degrees... It can be considered finished when it crumbles, acquiring a golden color. After finishing the flour preparation, it is necessary to dilute it with mushroom broth. Boiled mushrooms must be added to the sauce, add the previously chopped onion and season the result with salt, pepper and oil.

In order to get a sweet and sour sauce, first, you need to combine the classic mushroom with tomato puree, boil the mixture for 15 minutes.

The next step is to add selected raisins to the mushroom sauce with tomatoes. Dried grapes must be of high quality, not overdried. You also need to purchase prunes, remove the seeds and boil them thoroughly. Finally, combine the tomato-mushroom sauce with raisins, pitted prunes, sugar and vinegar. You need to cook almost ready-made sauce for about 10 minutes. Literally 5 minutes before the end of cooking, you need to add pepper and bay leaf, which will make the aroma even more memorable.

As a result, you can get a really unique, tasty sauce that goes well with dozens of dishes, especially with meat.

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