Making mushroom sauce from dried mushrooms. Mushroom sauces made from dried mushrooms

A fragrant and very appetizing mushroom sauce can serve as an independent dish, as a filling for baked goods, or served with a variety of side dishes. Besides, this universal dish healthy and low calorie.

Delicious champignon sauce

In the vegetable department of the supermarket there is always a package of champignon mushrooms, by purchasing which you can easily prepare a very aromatic gravy for any side dish.

To complete the recipe you will need:

400 g champignons;
head of white onion;
carrot;
parsnip;
600 ml water;
50 g flour;
50 ml sour cream;
a little sunflower oil, herbs;
salt and seasonings.

Cooking method:

Carrots and parsnips are cut into cubes.
The pan is filled with 300 ml of water, where, after boiling, salt, root vegetables and parsnips are sent.
The onion is chopped and placed in a frying pan for frying.
After the onions become soft, pieces of mushrooms are laid out in the frying pan.
When the liquid from the champignons has evaporated, the fried and salted mixture is added to the broth.
Flour, sour cream, seasonings and chopped herbs are diluted in the remaining water, after which everything is whisked and poured into the boiling broth with mushrooms.
3 minutes after boiling, the gravy is ready. https://www.youtube.com/watch?v=_z4PmwjMslw

From frozen mushrooms

To add richness and piquancy to the taste of mushroom gravy, it is recommended to use:

½ kg of mushrooms;
2 packs processed cheese;
200 ml sour cream;
carrots;
onion;
½ glass of sunflower oil;
2 garlic cloves;
salt and pepper.

In preparation:

The onion is chopped, and the carrots and cheese are grated.
The garlic is pounding.
The cheese mass and garlic gruel are mixed.
Onions and carrots are fried in a frying pan, to which, after acquiring golden-colored onion pieces, pre-defrosted and chopped mushrooms are sent.
When the moisture from the mushrooms has evaporated, the contents of the pan are seasoned with the cheese-garlic mixture and sour cream.
The gravy is salted, peppered and simmered for 10 minutes.

With sour cream sauce

Mushroom sauce with sour cream sauce – excellent dish for supporters dietary nutrition, which does not contain meat components, but has bright taste.

For preparation you need:

300 g mushrooms;
2 eggs;
100 ml mushroom broth;
20 g flour;
a piece of butter;
3 ml lemon juice;
salt and spices.

Creation stages:

Mushrooms are cut into several parts, which are fried until golden brown in butter.
Flour is fried in a dry frying pan until caramel-colored, after which it is gradually filled with mushroom broth with constant stirring, which eliminates the possibility of lumps forming.
Mushrooms are poured with flour broth and simmered for 2 - 3 minutes.
The yolks are separated from the whites and mixed with sour cream and lemon juice using a blender.
The contents of the pan are filled with sauce and heated for 5 minutes.

How to make gravy from dried mushrooms

Gravy from dried mushrooms always out of season. And if they are dried Forest mushrooms, then the aroma of such a dish will be truly delicious.

A thick and aromatic sauce can be prepared from:

100 g dried mushrooms;
2 onions;
15 g flour;
a piece of butter;
50 ml sour cream;
salt and pepper.

During execution:

Dried mushrooms are placed in a bowl, where they are filled with water and soaked for about 3 hours.
The soaked products are transferred to a pan, ½ liter of water is poured in and boiled for 25 minutes, after which they are removed from the broth.
The cooled gifts of the forest are cut into cubes.
The onion is chopped and fried with salt and spices until golden crust in butter.
Mushrooms are sent to it, and after 5 minutes flour is poured in.
After 2 minutes, the gravy base is poured with broth with sour cream diluted in it.
Simmer the gravy after boiling for 5 minutes.

Step-by-step recipe for pasta

A universal sauce made from mushrooms and sour cream perfectly complements pasta side dishes.

To bring the recipe to life, you should have on hand:

100 g mushrooms;
onion;
15 g flour;
250 ml sour cream;
sunflower oil;
salt and spices.

The gravy is prepared according to the following scheme:

Small slices are prepared from washed and dried mushrooms, which are browned in a frying pan.
The onion is cut into small pieces, which are sent to the mushrooms when they release liquid.
After the onions become translucent, add salt, spices and flour to the pan.
After 2 minutes, the mushroom mass is poured with sour cream and continues to simmer for 5 minutes under the lid. https://www.youtube.com/watch?v=Tl9a5VtE23Q&t=47s

Unusual “Béchamel” with mushrooms

Fans of fine French cuisine will appreciate this recipe, which requires:

300 g champignons;
a piece of butter;
bulb;
70 g flour;
500 – 600 ml milk;
salt, spices and herbs.

Step-by-step cooking instructions:

The mushrooms are washed well, cut into strips and placed in a frying pan with butter, where they are fried until tender.
The onion is chopped and added to them 5 minutes before the mushrooms are ready.
The onion-mushroom mass is salted and peppered.
Add flour, then mix everything thoroughly so that no lumps form.
After kneading, the contents of the pan are poured with milk.
Chopped dill is also added to the sauce if desired.
The gravy is simmered to the consistency required by the cook for about 15 - 25 minutes. https://www.youtube.com/watch?v=4I1K67hED08

With creamy taste

Cream gives the gravy tenderness and nutrition.

An excellent version of mushroom sauce is made from:

150 g fresh mushrooms;
200 ml cream;
a piece of butter;
bulbs;
20 g cheese;
heads of garlic;
15 ml lemon juice;
a small amount of salt, spices and nutmeg.

To prepare the gravy, follow these simple steps:

The champignons are washed, wiped and cut into slices.
Garlic crumbles with a knife.
The onion is chopped and sauteed in butter until transparent, after which mushroom slices are added to it.
As soon as the contents of the pan are browned, the onion-mushroom mixture is poured with cream.
After boiling, the sauce is salted, crushed with nutmeg and Italian herbs, giving the composition a rich aroma.
Simmer the gravy over low heat for about 15 - 20 minutes until thickened.
At the end, the cheese is grated and the sauce is generously crushed.
The gravy is quickly mixed and immediately removed from the stove before the cheese has time to completely disperse. https://www.youtube.com/watch?v=yz3DfSCEtRY

Lenten mushroom gravy

This is an interesting version of gravy, for the preparation of which you only need to have:

350 g mushrooms;
2 garlic cloves;
20 g potato starch;
20 ml sunflower oil;
carrots;
onion;
salt and spices.

The preparation method consists of the following steps:

The mushrooms are divided into parts, which are boiled for 5 minutes and then removed from boiling water.
Starch is diluted in 150 ml of broth after it has cooled.
Onions and carrots are chopped and then sautéed until tender.
5 minutes before the end of frying the vegetables, add mushrooms to the pan.
The gravy is salted, seasoned, dressed with garlic gruel and filled with broth.
After 5 minutes of simmering, the gravy is ready. https://www.youtube.com/watch?v=DVtM2PR5m70

Mushroom sauce – great addition to the very different dishes. The deliciously tasty composition, which allows you to diversify the menu, gives traditional dishes a rich taste and unsurpassed aroma.

Mushrooms occupy a leading place in today's cooking. They are rich in vitamins and minerals, quite filling, and can be combined with many foods. The peculiarities of edible specimens are their unforgettable aroma and bright taste.

Mushroom sauce made from dried mushrooms, which is very quickly prepared, is very popular as an addition to many dishes.

Features of using the sauce

Mushroom sauce made from dry mushrooms goes well with any side dish, such as potatoes, pasta, buckwheat, rice. In addition, this sauce goes well with meat and fish dishes.

Using dried mushroom sauce, you can diversify your daily dishes, give them originality and make them more appetizing and festive. The sauce remarkably retains both its taste and beneficial properties.

Porcini mushrooms are edible and have a very aromatic and unique taste. Soups, sauces, salads and many other dishes prepared from this ingredient are simply unforgettable for gourmets.

Best Recipes

Best used for making sauces and soups dried mushrooms. Many cooks wonder how to make mushroom sauce from dried mushrooms. It is more expedient to expose frozen and fresh forest products heat treatment. They go well fried with potatoes and onions.

A special feature of preparing this dish is that the mushrooms must first be boiled for 35-45 minutes in water with added salt.

How long should you fry oyster mushrooms in a frying pan with onions?

Cooking today has a huge selection of recipes for making sauces from dry porcini mushrooms.

Beginning housewives are wondering how to make a sauce from dried mushrooms so that everything turns out tasty, satisfying and quick.

It is from the dry gifts of the forest that the dishes come out very nourishing and aromatic.

Mushroom sauce with sour cream

The recipe is quite simple. The amount of sauce is designed for approximately five servings. Average cooking time is 1 hour. The calorie content of the dish is 554 kcal.

To prepare this dish you will need:

Cover dried mushrooms with water room temperature, let stand for 20 minutes, then drain the water.

Boil the mushrooms in new salted water for 20 minutes. Then strain the mushrooms and set aside the broth. Over low heat, fry the onion in butter in a frying pan until translucent.

Finely chop the boiled mushrooms, mix with onions and simmer for five minutes in a well-heated frying pan. Add sour cream and continue to fry for several minutes over low heat. Pour 120−170 ml of broth into the frying pan, add black pepper, fry all ingredients for 7−9 minutes over low heat.

Then add flour and simmer everything for seven minutes.

Mushroom sauce made from dried mushrooms with sour cream must be cooled to room temperature.

Fresh and delicious recipes preparing porcini mushroom

Then mix thoroughly with a spoon, and at the end you need to grind the resulting mass using a blender.

Place the resulting dish in a sauce boat and add chopped herbs.

Porcini mushroom sauce with cream

Many people will like this recipe.

To prepare you need to take:

Rinse the mushrooms under running water, add purified water, and set aside the filled mushrooms in a dark place for 3.5-4.5 hours.

Then simmer for an hour over low heat, drain the water, boiled mushrooms cut as finely as possible. Combine the resulting ingredients with chopped onion, fry on sunflower oil until ready.

Melt the spread or margarine, gradually stir in the sifted wheat flour, fry everything thoroughly until golden brown. Gradually pour in the cream in a thin stream. Add porcini mushrooms and onions to the resulting mass, mix everything.

The last stage of cooking is adding herbs, crushed garlic and salt.

The original sauce will make any dish tastier - even a side dish, even meat, even a salad. At the same time, you will have to spend very little time preparing it. In the same way, very quickly and simply, you can mix a mushroom sauce, for the base of which both champignons and any wild mushrooms are suitable.

Classic mushroom champignon sauce

Product composition: 170 g fresh champignons, onion, 70 g butter, 1 large spoon of flour, a glass of very heavy cream, salt, ground nutmeg.

After cleaning, mushrooms and onions are cut into miniature cubes. Next, they are fried together in a frying pan greased with oil until all the liquid released from the champignons has evaporated.
The contents of the frying pan are laid out on a plate, and the remaining fat is added butter. When it melts, add flour, pour in cream and heat everything together well. You can't let it go milk product to a boil!
Mushrooms with onions, salt and nutmeg are added to the cream.
Heat the sauce, stirring frequently, until it thickens.

If the hostess has gone too far with the thickness of the dish, the same heavy cream or even regular milk.

With creamy taste

Ingredients: 180 g of porcini mushrooms, 260 g of cream (35% fat), 3-4 garlic cloves, 55 g of butter, a pinch of ground black pepper and ground nutmeg, salt.

The butter is melted in a frying pan. Chopped garlic is placed in it and heated over low heat for a couple of minutes. Be sure to continuously stir the product so that it does not burn.
Next, finely chopped porcini mushrooms are poured into the frying pan. They are immediately salted, seasoned with seasonings and left on the fire for 8-9 minutes.
Thick heavy cream is poured in and the resulting mass simmers for 7-8 minutes with frequent stirring. During this time, the sauce will thicken and decrease in volume.

To make the mushroom sauce from champignons with cream smooth, you can beat it with an immersion blender.

Mushroom sauce for meat - step by step

Ingredients: 110 g champignons, large onion (white), 60 g butter and 1.5 cups cream (both dairy products should be as fat as possible), a pinch of salt, 1 large spoon of wheat flour.

Small pieces of onion are fried over a well-heated vegetable oil until golden brown. Then chopped mushrooms are poured into the frying pan and the entire mass is cooked until the liquid from the container has completely evaporated.
Melt butter in a separate frying pan and combine with flour. This is where the cream is poured. The mass is simmered over low heat.
The frying from the first step is transferred to the creamy base for the sauce, the mass is salted and cooked for another 4-6 minutes with frequent stirring.

Serve mushroom sauce with meat hot with big amount chopped fresh herbs.

Spaghetti recipe

Ingredients: half a kilo of fresh champignons, 25 g each of butter and high-grade flour, a full glass of not too fatty sour cream, onions, a mixture of colored ground peppers, salt.

First, fry the onion in any vegetable oil until transparent. Chopped fresh mushrooms and the mass is left on the fire until all the moisture has evaporated from the frying pan.
In another container, melt the butter and fry the flour in it for a couple of minutes. The latter should not change color, much less burn.
A thick mixture of flour and butter is transferred to the mushrooms, all ingredients are salted and peppered to taste and simmered for a couple of minutes. You should not add spices with a very strong taste to the future sauce, otherwise they will “eclipse” the mushrooms.
The last thing to go into the pan is sour cream. When the mass boils, you can turn off the fire under it.

This spaghetti sauce is served hot.

From dried mushrooms

Ingredients: 15-20 g of any dried mushrooms (preferably white), 1-3 garlic cloves, 1 tbsp. spoon of flour, 350-450 ml of mushroom broth, spices to taste, 90 ml of medium fat sour cream, salt.

First you need to deal with the dried mushrooms. They are washed well and filled with boiling water for at least 3 hours, but you can even leave them overnight. Porcini mushrooms are ideal for this sauce because they add amazing flavor.
Prepared mushrooms are boiled in boiling water for 20-25 minutes. The broth remaining after them is not poured out - it will also be used in the future in the cooking process.
Finished mushrooms are finely chopped.
In a frying pan small quantity Any oil will fry the flour. It's gradually getting closer to her mushroom broth and the whole mass is stirred intensively.
Sour cream, spices and salt are added. It is enough to simmer the mixture for another 3-4 minutes until it thickens.

The prepared dried mushroom sauce is good both hot and cold.

Mushroom sauce with sour cream base

Ingredients: 90 ml fat milk, 380 g fresh champignons, a whole glass homemade sour cream, 3 large spoons of pre-sifted flour, 60 g of maximum fat butter, onion, salt, ground black pepper.

The onion is peeled, cut into smaller pieces and sautéed in butter. When the vegetable acquires a golden hue, small pieces of mushrooms are added to it. Together, the products are simmered over medium heat for 3-4 minutes.
The sauce base is sprinkled with flour, salt and pepper.
Everything is thoroughly mixed. Without interrupting this process, milk is poured into the frying pan and the sauce continues to simmer until the mushrooms are completely cooked.
All that remains is to add sour cream and cook the treat until thickened. The fire should be minimal so that the mass does not burn.

Ready creamy mushroom sauce You can serve with pieces or grind them in a blender. If the dish will be complemented by hash browns, pancakes, or simply served with salted crackers, then it will first need to be thoroughly cooled.

Bechamel with mushrooms

Ingredients: 290 g fresh mushrooms (preferably champignons), 730 ml homemade milk, 80 g butter, 60 g pre-sifted flour, half a bunch fresh dill, coarse salt, ground nutmeg.

The mushrooms are thoroughly washed, lightly dried and cut into thin slices. Melt butter in a frying pan and fry slices of champignons on it until fully cooked. This will take 12-15 minutes. The contents of the pan are periodically stirred with a wide spatula.
The onion is peeled, cut very finely and added to almost prepared mushrooms. After mixing, the ingredients cook together for 3-4 minutes. The mass is salted and sprinkled with seasoning.
Flour is added to the remaining ingredients through a sieve. After adding it, the components of the container are quickly and actively mixed.
The milk warms up well in the saucepans. It is introduced into the sauce base in a thin stream when the flour is completely dissolved. In this case, the mass should be stirred continuously.
Cook the dish for another 5-6 minutes at a low boil.
At the very end, chopped dill is added to the sauce.

Cooking sauce is currently popular because such a dish turns out to be nourishing, aromatic and tasty. The dressing made from dried mushrooms is especially nutritious and tender, as they are more filling and healthy. Mushroom sauce made from dried mushrooms turns out to be doubly tasty and appetizing, so it is usually served at festive table as hot snack.

Recipe Description

Mushroom sauce is prepared from dried mushrooms from any main ingredient. However, the gravy tastes best if it is made from:

porcini mushroom;
oyster mushroom;
champignons;
chanterelles;
honey mushrooms;
saffron milk caps.

Traditionally, this recipe is made with the addition of tomatoes, cream, milk, butter, herbs and processed cheese. You can also add onions or garlic to the sauce with dried mushrooms, which will add great taste, aroma and tenderness of the dish.

Important: this recipe is rich useful substances and microelements needed by the body for normal functioning. Although mushrooms are not the best useful product, they contain:
zinc;
magnesium;
potassium;
iron.

It is worth noting that mushroom sauce made from dried mushrooms is much tastier, more aromatic and nutritious than one prepared from a fresh or salted product. This is due to the fact that dried champignons acquire a special taste and density, as a result of which the gravy becomes rich and pleasant to the taste.
potatoes or mashed potatoes;
pasta;
fried or boiled meat;
fried fish;
Greeks;
rice;
unsweetened cereals;
stewed vegetables.

In any case, mushroom sauce made from dried mushrooms will taste good and will perfectly decorate the side dish.
It is important to note that each recipe for this dish contains a certain set of ingredients, so before choosing a sauce you need to study it carefully. In this case, the mushroom dressing will be tender and nutritious, and will also appeal to lovers of homemade food.

Attention: dried mushroom sauce is dietary dish, which is served to the table when maintaining a diet or healthy eating. The dressing will be especially useful if you add milk and herbs to it.
To make the dish tasty and healthy, following the preparation steps, you need to follow some tips, with the help of which the mushroom sauce will turn out with a bang.
Dried mushrooms need to be poured before cooking. warm water so that they get wet. In this case, they will cook faster and turn out soft.
When cooking, it is recommended to use a minimum of spices, as they will spoil the taste of mushrooms and milk sauce.
Prepare the gravy in a frying pan with a thick bottom so that main ingredient could procreate as best as possible. Or the dish is made in a cauldron.
Garlic added to the sauce will give it a good aroma and taste. But you shouldn’t take a lot of it so that the product doesn’t interrupt the main taste.
There is no need to make a rich gravy, so you should fry the ingredients in butter and not in vegetable oil or margarine. It is advisable to use natural and slightly sweet oil.
Most delicious dressing will be made from porcini mushrooms, because they are aromatic, nutritious and satisfying.

If you follow the recipe correctly, it will turn out so tasty that you can’t even tell that the dish was prepared at home.

How to make the sauce
This cooking recipe is considered the easiest and simplest. Important: it requires minimal expenses, so you can cook it often.
Required ingredients:
50 grams of dried porcini mushrooms,
200 ml water,
250 ml milk (it is advisable to use minimal fat content),
30 grams of flour,
a piece of butter,
a pinch of salt and pepper,
a handful of nutmeg.

The nut must be added to the recipe so that it adds gravy refined taste and aroma.

Sauces are a special section in cooking. Is not independent dishes, A liquid seasonings to main dishes, designed to improve their taste. When preparing the sauce, you must take into account its compatibility with the intended dish, because the main purpose of the sauce is to give ordinary dish unique taste and aroma.

Among huge amount Of the sauces, mushroom sauces should be highlighted - aromatic and very tasty. Mushroom sauce can be prepared from both fresh and dried mushrooms, and the dried ones make it more aromatic and tastier. To prepare sauces, you need to take “noble” mushrooms (boletus, boletus, boletus), although butter mushrooms, fly mushrooms, etc. are also suitable. delicious sauce obtained from only porcini mushrooms.

Dried mushrooms are pre-soaked and boiled in the same water in which they were soaked, since during the soaking process many aromatic substances pass into the infusion. The broth is not poured out, as it serves as a liquid base for the sauce.

Dried mushroom sauce is most often served with potatoes in any form. The sauce I offer is very good with potato pancakes(pancakes) and dumplings. This sauce is especially popular in Belarusian cuisine.

Taste Info Sauces

Ingredients

for 4 servings:
Dried mushrooms (white, aspen, boletus) – 50 g;
Water – 3 glasses;
Onions – 1 pc.;
Wheat flour – 1.5 tbsp. spoons;
Butter – 2 tbsp. spoons;
Salt - to taste.

Preparation time – 3 hours. Cooking time – 50 minutes.

How to make mushroom sauce from dried wild mushrooms

Place dried mushrooms in a colander, wash thoroughly in running water and soak in cold water for 3 hours.

Boil the mushrooms over low heat, covered, until tender, in the same water in which they were soaked. Well-cooked mushrooms will settle to the bottom. Remove the mushrooms and chop or mince. Pour the broth into a separate bowl, measuring out 500 ml for the sauce.

Peel the onion and chop very finely.

Place the onion in a frying pan with heated butter (1 tablespoon) and sauté until soft and lightly browned.

Add chopped mushrooms to the onion.

Fry everything together for another 3-5 minutes.

In a frying pan with a thick bottom, melt the remaining butter, add the sifted flour and, stirring with a spatula or whisk, fry it until creamy, avoiding burning.

Cool the sautéed flour to a temperature of 60–70 °C, dilute hot mushroom broth with small portions while stirring until it reaches the consistency of thick sour cream, and then pour in the remaining broth, mix and cook for 10 minutes over low heat. If lumps have formed in the sauce, it must be strained.