Mushroom gravy is prepared very simply and it is noteworthy that you can create it completely from any mushrooms. It doesn’t matter whether your gravy will be from fresh champignons or from dried forest mushrooms, its taste will remain invariably very tender, but at the same time the gravy will be quite satisfying. You can also make frozen mushroom gravy. Mushrooms have a unique texture, taste and a very tart strong aroma. In the process of cooking gravy, all these qualities will only increase, making mushroom sauce a truly unique and indispensable addition to many dishes.
A step-by-step recipe for mushroom sauce with a photo will tell you how you can make a delicious mushroom sauce at home, what spices and additional ingredients are needed. By the way, you can pick up spices at will, that is, absolutely any. So, for example, red chili will dilute the milky taste of the dish and make it spicier, while paprika will add sweetness.
The mushrooms chosen for the preparation of the gravy will first be fried and only then boiled in a mixture of water and milk with the addition of bouillon cubes. The deep and rich taste of mushroom gravy will allow you to serve it along with unleavened cereals and at the same time create a new, even more delicious dish.
So, without wasting any more time ranting, let's get down to making mushroom gravy!
Ingredients
- Carrot (1 medium)
- Mushrooms to taste (350 gr)
- Onion (1/2 pc.)
- Olive oil (3 tablespoons)
- Butter (4 tablespoons)
- Wheat flour (3 tablespoons)
- Water (1.5 cups)
- Milk (1.5 cups)
- Ground black pepper (to taste)
- Edible salt (to taste)
Cooking steps
In a saucepan or a small suitable saucepan, heat the indicated amount olive oil. We wash the carrots, peel and rub on the largest grater. We clean the onion and chop finely enough. Fry the vegetables until soft for 5-6 minutes, stirring the ingredients constantly.
Choose mushrooms according to your taste. Ordinary champignons, which can be purchased at any grocery store, are quite suitable.
Rinse the mushrooms, dry them and cut into not too thin plates. Add the cuts to the pan to the rest of the ingredients, mix and fry for another 6-8 minutes.
After the specified time, pour the required amount of water and milk into the saucepan with mushrooms and vegetables. Bring the liquid to a boil, then add bouillon cubes to it, salt and pepper to taste. Mix the ingredients thoroughly, and when the cubes are completely dissolved, reduce the heat.
Put the butter in a small bowl, melt it and add three tablespoons of wheat flour to the bowl.
Using a mixer, beat the ingredients thoroughly until a thick homogeneous mass.
In portions, in a thin stream, add the prepared creamy mixture to the saucepan to the mushrooms with onions and carrots. Adjust the thickness of the mushroom gravy with hot milk if necessary. Knead the sauce until a homogeneous uniform mass, align with salt and pepper to your liking, add other spices as desired.
The finished dish is served both hot and cold as an addition to the side dish. Mushroom sauce is ready.
Mushroom sauces are a favorite for many. Persistent, strong aroma and memorable taste will complement any ordinary dish, which, it would seem, has already lost its zest. Mushroom gravy is often prepared in combination with sour cream, because a sour fermented milk product can make the sauce “voluminous”. Mushroom sauce being prepared fresh mushrooms, dried or frozen.
Mushroom Sauce Recipes
The number of ingredients is usually taken arbitrary, since it all depends on the desired density of the sauce and the desired number of servings. In addition, everyone has different tastes - someone likes to be spicier, adding a large amount of garlic to all dishes, without exception, and someone from all the spices and spices chooses only a combination of pepper and salt.
Porcini gravy with sour cream
White mushrooms are considered noble Of course, they are not so easy to find in any forest, but you can buy in season. The dish turns out fragrant with them, and the added cream gives it a special tenderness that is remembered for a long time.
Rinse the mushrooms, cut into small pieces, fry for twenty minutes on a heated vegetable oil. Add a chopped onion (or two - to your taste), fry together for another ten minutes. Fry the flour separately, then add sour cream with your favorite spices and salt, pour in a little cream to the desired density, salt. Bring to a boil. Only after that mix sour cream flour with mushrooms - porcini mushroom sauce with sour cream is ready!
With vegetables
Used here carrot and parsley root. It turns out a very interesting option, and most importantly - affordable, since you can take fresh champignons.
Mushrooms, of course, also need to be pre-prepared, then chop. Peel the carrots with parsley root, cut into strips. Heat the flour in a dry frying pan - it will become a nut color. Put the champignons with prepared vegetables in a saucepan, pour water, add flour, bring to a boil. After that, salt and cook for twenty minutes, if necessary - add water.
And you can also add some fresh chopped herbs during cooking, for example. A versatile combination - dill and parsley.
The second version of the recipe with champignons
These mushrooms are grown all year round, so you can easily find them on store shelves even cold winter. Therefore, you can also treat yourself to delicious gravy at any time of the year.
Wash and cut the mushrooms. Peel the onion, cut into half rings. Fry the onion in a frying pan in oil, add tomato paste, simmer together for a few minutes. Then pour in some boiled water, bring to a boil. Add mushrooms, cook uncovered for twenty minutes. Salt and pepper. You can add bay leaves and any dried herbs for flavor (you can take Italian herbs). The sauce is in perfect harmony with boiled pasta and potatoes.
With sour cream
The option with sour cream has already been described above, but here the gravy will be prepared a little differently. Thanks to fermented milk product the sauce will give any side dish a new look original taste- whether regular potato or fig.
Rinse the mushrooms, clean, cut into small slices. Fry the onion until golden brown, add the mushrooms, fry until they are soft. Add sour cream with tomato paste, pepper, salt. Add flour and some water. Simmer for ten minutes, stirring to prevent lumps from forming. Add a few minced garlic cloves, stir without returning to the stove. It is prepared, though simple, but it tastes delicious. It is usually served with baked chicken legs.
Dried porcini mushroom sauce
Of course, white mushrooms may not be at hand, so you can replace them in the recipe with other options. Mushroom gravy from dried mushrooms is no worse than from fresh, pickled or frozen. But the gravy will be prepared in a slightly different way, because initially the main ingredient is quite hard and shriveled.
Takes for four servings:
- a glass of dried mushrooms;
- a pair of bulbs;
- a couple of tablespoons of flour;
- vegetable oil and butter;
- salt, pepper or your favorite spices.
Soak dried mushrooms, boil them until soft, then strain the broth. Grind the prepared product, fry in hot vegetable oil - fifteen minutes is enough if you boiled it first. Pour in the peeled and chopped onion, fry until soft.
Separately fry the flour so that it becomes ruddy. Add mushroom broth to it so that the consistency of the mass begins to resemble thick sour cream. Add mushrooms with onions, a piece of butter and a little sour cream (this is to your taste). Salt to taste, you can take a universal seasoning, consisting of a mixture of salted vegetables. If the sauce is runny, add a little more flour.
A ready-made hot dish is served with potatoes prepared in any way, to fried meat or cutlets.
As you can see, a delicious sauce is prepared very quickly and from quite affordable products. But with it, any familiar dish changes, becomes more fragrant, satisfying and original! You can diversify any of the recipes for mushroom gravy if you wish, leaving only the main ingredient and flour as a basis for thickening. Further, you are limited only by your imagination and the set of products in your refrigerator. Experiment, improve mushroom gravy and cook incredible dishes every time that will decorate any meal.
Mushroom sauce is versatile, as it goes with any dish. If desired, you can find vegetarian recipes, according to which you will prepare lean sauce. In addition to the seductive aroma and pleasant taste, mushroom gravy has another advantage: it is healthy and not too high in calories, so it is suitable for diet food. by the most delicious sauce it turns out if it is made from fresh mushrooms, but not everyone has such an opportunity, especially when it is by no means a mushroom season in the yard. However, this is not a reason to give up your favorite gravy. At any time of the year, you can make mushroom sauce from frozen mushrooms: from forest mushrooms or champignons.
Cooking features
If you want the mushroom gravy to be tasty and appetizing, then when preparing it, you need to consider several important points.
The sauce will turn out more fragrant if frozen porcini mushrooms are used for its preparation, however, it can be made from other forest mushrooms or champignons.
- The question of whether mushrooms need to be thawed before cooking depends on the recipe chosen. Some recipes do not involve blending the sauce until smooth with a blender, as the sauce, which contains noticeable pieces of mushrooms, is good in its own way. However, mushrooms in this case must be cut much less than in the package. Then they will have to be thawed. It is also advisable to defrost mushrooms if you want to fry them until golden brown: otherwise they will be stewed in own juice and not fried. In all other cases, it is not necessary to defrost the mushrooms before preparing the sauce.
- In order to thicken the sauce, starch or flour is most often used, but there are other ways. For example, with cheese. When using flour, it is advisable to pre-fry it in a dry frying pan or in butter. Then the sauce will acquire a pleasant creamy color and will be tastier.
- Mushroom sauce can be used as a gravy, in which case it is served hot. In other cases, you can serve a chilled mushroom sauce to the table. In order to prevent it from being covered with a film when it cools, parchment paper soaked in oil is placed on its surface.
The technology for preparing frozen mushroom sauce often depends on the specific recipe. Therefore, even if you had to make the sauce according to one of the recipes, this does not mean that you can read the instructions for another inattentively.
Frozen mushroom sauce with sour cream
- frozen mushrooms - 0.3 kg;
- chicken egg (yolks) - 2 pcs.;
- mushroom broth -100 ml;
- wheat flour - 20 g;
- sour cream - 150 ml;
- butter - 40 g;
- lemon juice– 2–3 ml;
Cooking method:
- Defrost the mushrooms and dry them with paper towels.
- Melt the butter and fry the mushrooms in it to brown them.
- Toast the flour in a dry frying pan until caramelized.
- Pour the broth into the flour, whisking it with a whisk. It is important that there are no lumps in the resulting mass. If they do form, wipe the sauce through a sieve or beat with a blender.
- Pour the sauce over the mushrooms and simmer them in it, stirring for a few minutes.
- Wash eggs with soap. Separate the yolks from the whites. Beat the yolks with a whisk and mix with sour cream, add spices, salt and lemon juice.
- Pour this mass of mushrooms, mix. Keep on very low heat for about 5 minutes. It is important that the fire is not strong, otherwise the yolks can boil, but this cannot be allowed. It is even safer to heat the sauce in a water bath.
Recipe for the occasion::
After that, hot sauce should be poured into a gravy boat. Can be served both hot and cold.
Mushroom sauce from frozen mushrooms with cream
- frozen mushrooms (preferably porcini) - 0.5 kg;
- fat cream - 0.5 l;
- onions - 0.3 kg;
- fresh dill - 100 g;
- butter - 40 g;
- salt, pepper - to taste.
Cooking method:
- Put frozen mushrooms in a colander and hold under running water. cold water. Let her drain. Cut thawed mushrooms into small pieces.
- Peel the onion and finely chop it.
- Chop the dill with a knife.
- Melt the butter and fry the onion in it. It is better to fry over low heat so that the onion becomes soft and translucent.
- Add mushrooms, fry with onions for about 5 minutes. Fill with cream.
- Stew mushrooms and onions in cream for 10-15 minutes. A few minutes before cooking, add salt, pepper and chopped dill.
The sauce according to this recipe is tender and fragrant, it will ennoble the taste of any dish. Serve alone or use as a gravy.
Mushroom sauce from frozen mushrooms with melted cheese
- frozen champignons - 0.5 kg;
- processed cheese - 150 g;
- sour cream - 0.2 l;
- carrots - 100 g;
- onions - 160 g;
- vegetable oil - 20 ml;
- garlic - 2 cloves;
- salt, black ground pepper- taste.
Cooking method:
- Grate the cheese. It will be easier to do this if you first hold it in the freezer for a while.
- Clean and grate the carrots.
- Free the onion from the husk and finely chop.
- Pass the garlic through a press.
- Mix garlic and cheese with sour cream.
- Fry chopped vegetables in a small amount of vegetable oil, add mushrooms to them and simmer them until excess moisture evaporates.
- Pour the mushrooms with a mixture of sour cream, processed cheese and garlic, salt and pepper. Simmer for 10 minutes.
If desired, the sauce can be slightly cooled and turned into a homogeneous mass with a blender. It is not necessary to do this: both versions of the sauce are tasty and tender, and each option has its fans.
Frozen Mushroom Lean Sauce
- frozen champignons - 0.35 kg;
- garlic - 2 cloves;
- potato starch - 20 g;
- vegetable oil - 20 ml;
- onions - 100 g;
- carrots - 100 g;
- salt, pepper - to taste.
Cooking method:
- Pour the mushrooms, without defrosting, with water so that it barely covers them.
- Boil the mushrooms for 5 minutes after boiling, pour the mushroom broth into a separate container.
- Measure out 150 ml of broth, cool it. Dissolve starch in it.
- Clean vegetables. Grate the carrots, finely chop the onion.
- Fry vegetables, add boiled mushrooms to them, fry everything together for about 5 minutes.
- Salt, pepper. Squeeze the garlic into the pan with the mushrooms. Fill with broth.
- Simmer everything together for 5 minutes. After that, the sauce can be considered ready, but if desired, it can be whipped with an immersion blender.
The sauce prepared according to this recipe will appeal to vegetarians, as it does not contain animal products.
Even an inexperienced hostess can prepare a sauce from frozen mushrooms, but the sauce itself is so good that it can even decorate a festive table.
One of my favorite sauces is mushroom sauce. Add variety to your daily menu by serving mushroom gravy with mashed potatoes, pasta or porridge. This gravy will make any side dish more tasty and appetizing. You can also cook mushroom gravy in fasting, as this is a lean dish.
Ingredients:
- 500-600 gr. mushrooms - raw, frozen or canned pasteurized (champignons, oyster mushrooms, porcini mushrooms, boletus, Polish - of your choice)
- 1 large onion
- 1 small carrot
- 2-3 tbsp. l. flour
- vegetable oil (sunflower)
- ground black pepper
- black peppercorns
- Bay leaf
- tomato paste or sauce
- additional spices, herbs optional
Cooking:
- If necessary, clean the mushrooms. Mine, cut into medium-sized cubes, as for "".
- We clean the carrots and onions, also wash them. Three carrots on a coarse grater, cut the onion into small pieces.
- Pour the mushrooms into a deep frying pan with heated vegetable oil, salt and fry over low heat for 10 minutes.
- At this time, in a small deep bowl (preferably unenamelled), fry the flour in hot vegetable oil.
- Fill with water and grind until smooth.
- Add onions and carrots to the mushrooms and fry for 5 minutes, stirring occasionally.
- Pour the sauce from fried flour, poured with boiling water, into a pan with mushrooms, filtering through a metal sieve (this is desirable to achieve greater uniformity, but not necessary). Add boiling water so that the gravy covers the mushrooms well, mix. The amount of water to add depends on how thick the gravy you want to make.
- Add tomato paste (2 tablespoons) or sauce to the gravy, stir. The amount of pasta or sauce is determined by the color of the gravy - it should be reddish-orange or reddish-brown.
- We try the gravy, add salt and ground black pepper to taste, spices as desired. We put peppercorns and bay leaf. We mix. Let the sauce simmer over low heat for 5-7 minutes. In the finished mushroom gravy, as in
Mushrooms are valued by culinary specialists not only as tasty and fragrant, but also as a nutritious product rich in proteins and carbohydrates, vitamins B1, B2, D, potassium, selenium, antioxidants and other substances valuable for the body. However, nutritionists classify mushrooms as a heavy food, which should be consumed in moderation. This product is contraindicated for children under seven years of age and patients with oncological diseases.
The main composition of the gravy
Mushrooms available at any time of the year will also work for making dressing, but with forest “trophies” (porcini mushrooms, boletus, chanterelles, mushrooms, boletus, oyster mushrooms), the sauce will come out especially fragrant. The main component can be used in five "hypostases".
- Fresh. It is the most preferable, as it provides the most intense taste and pronounced aroma. Mushrooms are usually boiled or fried, it is recommended to douse them with boiling water beforehand.
- Frozen. Before adding to the dressing, the product must be thawed at room temperature even better in the fridge. Frozen mushrooms are always fried before being added to the sauce, usually with onions, sometimes with carrots.
- Dried. Before use, mushrooms are soaked in warm water or milk, then boiled with bay leaf.
- Salty. The product must be soaked and boiled. Tube mushrooms are suitable for gas stations: volnushki, milk mushrooms, russula, cap, bitters.
- Marinated. Before adding to the sauce, the marinade is decanted. Additional preparation (frying, boiling) is not required.
In addition to mushrooms, the dressing contains other ingredients. Diversity options reflected in the table below.
Table - Sauce Variations
As additional components are used: wine (often white, sometimes red), spices (thyme, pepper, basil, dill, parsley, nutmeg, horseradish and other spices and herbs), onion, garlic, fresh lemon juice, cheese, tomato paste, eggs.
Ready mushroom sauce is stored in a closed container for no more than two to three days in the refrigerator. However, dressing is best done immediately before serving.
When making a sauce, flour is usually used as a thickener, not starch. Cooks take the latter for fatter and thicker dressings, since when heated and mixed with a liquid (for example, broth), it turns into a sticky gel, making the composition denser in consistency. Here are four more secrets that experienced housewives used in the manufacture of dressings.
- "Correct" dishes. The sauce is best made in a saucepan or deep saucepan with thick walls and non-stick coating. Stir the dressing with a wooden spatula.
- Pre-boiling. Boil fresh or frozen mushrooms for five minutes in salted water, even if this is not mentioned in the recipe. This will give the dressing a milder flavor.
- Fat percentage. If the sauce is prepared on a milk basis, take the product with a minimum percentage of fat content (except for cream) so that it does not curdle during heat treatment.
- Spices. Do not use spices with a pronounced aroma: they will kill the smell of mushrooms.
15 recipes
Mushrooms pre-prepare: cut into thin slices. When using a dried product, you can add one or two fresh mushroom to enhance the flavor.
Classical
Peculiarities. The classic recipe can be used as a base for further experiments. Dressing is prepared on the basis of traditional bechamel sauce.
Necessary:
- mushrooms - 400 g;
- milk - two glasses;
- flour - three tablespoons;
- butter - 50 g;
- onion - one head;
- garlic - one clove;
- salt and pepper to taste.
Technology
- In a saucepan, fry the mushrooms in butter, stirring constantly: they should soften, and the juice should evaporate. This will take about five minutes.
- Add finely chopped onion and crushed garlic, saute for another three to four minutes.
- Pour flour in small portions, stirring constantly, fry the mass for another two to three minutes.
- Pour milk in a thin stream, stirring the mass with a whisk.
- Keep on fire, without stopping stirring, until the composition thickens. Enter salt and pepper to taste.
When frying, in addition to onions and garlic, you can add thyme and dried dill. Immediately after cooking, you can pour grated cheese and a little nutmeg into the dressing, then stir until the cheese dissolves in the total mass.
From dry preparations
Peculiarities. The dressing has a pronounced taste without a creamy milky tint. It is considered a universal option, as it is suitable for almost all dishes.
Necessary:
- dried mushrooms - 40 g;
- onion - one bulb;
- butter - three tablespoons;
- salt to taste.
Technology
- Soak the mushrooms in warm water for several hours.
- Boil the product in the liquid in which it was soaked for an hour.
- Drain the broth, and chop the mushrooms into thin slices.
- Spasser the flour in butter so that it acquires a golden hue.
- Pour in the mushroom broth (it should be hot) and simmer over low heat for 15-20 minutes.
- In a separate frying pan, fry the finely chopped onion with oil, stir in the mushrooms, sauté for a few more minutes.
- Introduce the frying into the broth, add salt and pepper, wait for it to boil and keep on a quiet fire for several minutes.
With cream
Peculiarities. It goes especially well with chicken and turkey, pasta and other pasta. Cream is recommended to use with a fat content of 20%.
Necessary:
- champignons - 300 g;
- cream - 300 ml;
- onion - two or three heads;
- sour cream and butter - 100 ml each;
- pepper and salt to taste.
Technology
- Saute chopped onion until soft in two tablespoons of oil.
- Stir in the mushrooms and sauté for another 20 minutes. Cool down.
- Combine with 150 ml of cream and sour cream and use a blender to process into a smooth puree.
- Pour the mass into a saucepan, put on a quiet fire and, stirring constantly, add another 150 ml of cream, boil.
- Remove from heat, add pepper and salt.
Dressing can be prepared in a slow cooker. Mushrooms with onions are fried in the “Baking” mode, then the “Stew” program is selected.
On milk
Peculiarities. The gas station is approaching vegetable dishes. It is advisable to use porcini mushrooms to make the taste more pronounced.
Necessary:
- dried mushrooms - 100 g;
- milk - 200 ml;
- onion - two pieces;
- flour and vegetable oil - two tablespoons each;
- seasoning universal - a teaspoon.
Technology
- Mushrooms pour warm boiled water. Grind after 20 minutes.
- Fry for three to five minutes in vegetable oil, add chopped onion and fry, stirring, for another four to five minutes.
- In a dry frying pan, fry the flour until golden brown and add it to the onion-mushroom mixture.
- Pour in milk, add seasoning, boil and remove from heat.
With kefir
Necessary:
- champignons - 400 g;
- kefir - 100 g;
- sour cream - 100 g;
- grated horseradish - four tablespoons;
- salt and pepper to taste.
Technology
- Boil the mushrooms until cooked and cut into thin slices.
- Connect with the rest of the components.
- Grind with a blender until smooth.
When boiled, champignons are ready five to ten minutes after boiling.
With sour cream
Peculiarities. You can use oyster mushrooms instead of mushrooms. Sour cream, like cream, can be replaced with melted cheese. The dressing is suitable for meatballs and chops: such products can be stewed directly in the sauce.
Necessary:
- champignons - 200 g;
- sour cream - 150 g;
- onion - one head;
- vegetable oil for frying;
- salt and herbs to taste.
Technology
- Stew mushrooms with finely chopped onions for a quarter of an hour in a saucepan greased with vegetable oil. Close the lid to prevent liquid from evaporating. If mushrooms are dry, add some water.
- Stir in sour cream and continue stewing for another five to seven minutes.
- After cooling, add finely chopped greens and use a blender to process the sauce until smooth.
Dressing can be prepared from salted mushrooms. Pre-raw materials must be soaked in water, then boiled for ten minutes.
With red wine
Peculiarities. The sauce is served with croquettes and contagion, potato rolls, meat and vegetable dishes. Take dry wine.
Necessary:
- meat and mushroom broth - 400 ml each;
- red wine - 150 ml;
- onion - one piece;
- butter and flour - two and a half tablespoons each;
- pepper and salt to taste.
Technology
- Combine broths and bring to a boil.
- Pour into browned flour.
- Add chopped onion, pepper and salt sautéed in oil.
- After boiling, keep on a quiet fire for 10-15 minutes.
- Wait for cooling, grind through a sieve.
- Stir in wine and boil again.
Before serving, add one to two tablespoons of butter to the dressing.
With tomatoes
Peculiarities. For a twist, you can add three to four crushed fruits of dried prunes, previously soaked in warm water for half an hour, to the finished dressing. Or a couple of tablespoons of crushed walnuts.
Necessary:
- dried mushrooms - 25 g;
- onion - half a head;
- tomato - half the fruit;
- sour cream - 100 g;
- vegetable oil - a tablespoon;
- flour - two teaspoons;
- salt, sugar, spices to taste.
Technology
- Boil pre-soaked mushrooms in 400 ml of water for an hour, drain the broth, cut the mushrooms.
- Fry the onion chopped into half rings and mix with mushrooms and flour, fry, stirring, for a few more minutes.
- Pour hot broth and mashed tomato in a thin stream, add salt.
- Without stopping stirring, cook for 10-15 minutes over low heat.
- Add sour cream, sugar and spices, cook the dressing for another five to seven minutes and remove from heat.
Remove the skin from the tomato. To make it easier to do this, the fruit can be scalded with boiling water. After manufacturing tomato puree, grind the mass through a sieve to get rid of the seeds.
in tomato sauce
Peculiarities. A dressing, originally from Italy, which is prepared from porcini mushrooms and must be seasoned with tart seasonings to get a characteristic oriental hue. Suitable for lean and vegetarian table.
Necessary:
- fresh porcini mushrooms - 800 g;
- canned tomato pulp - 400 g;
- vegetable oil - two tablespoons;
- garlic - four cloves;
- ginger root - 2.5 cm;
- ground coriander, fennel seeds - a teaspoon;
- ground cayenne pepper and ground turmeric - a quarter teaspoon each.
Technology
- Free the ginger from the skin and process with a blender, mixing with two tablespoons of tomato pulp.
- In a deep saucepan with oil, fry the porcini mushrooms: you need all the liquid to evaporate.
- Put the product in a clean dish, and fry the fennel in the same saucepan for ten seconds.
- Put the ginger mass and the remaining tomato pulp in a saucepan, mix in salt and spices. Simmer over low heat for another five minutes, stirring.
- Add mushrooms, cover the bowl with a lid and simmer for another ten minutes.
With lemon juice and garlic
Peculiarities. Lenten option. Lemon juice can be replaced with vinegar. It is advisable to use apple in this case.
Necessary:
- forest mushrooms - 150 g;
- vegetable oil - three tablespoons;
- garlic - two cloves;
- lemon juice - half a teaspoon;
- spices and salt.
Technology
- Grind chopped garlic with spices.
- Mix with oil.
- Boil the mushrooms in 400 ml of water until cooked, decant the broth.
- Chop the mushrooms and combine with the garlic-butter mixture, pour in the broth.
- Add lemon juice, salt and spices.
With egg yolks
Peculiarities. Dressing is usually prepared without onions: the sauce will appeal to those who do not like this product. Sour cream can be replaced with heavy cream.
Necessary:
- champignons - 200 g;
- chicken or vegetable broth- half a glass;
- sour cream - two thirds of a glass;
- yolks boiled eggs- two pieces;
- salt, pepper, nutmeg to taste.
Technology
- Fry the mushrooms in vegetable oil so that they acquire a golden hue, and excess moisture evaporates.
- Pour in the broth, add salt and spices, simmer for 10-15 minutes under the lid.
- Stir in lemon juice, remove from heat.
- Mix with egg yolks whipped with sour cream, leave for 10-15 minutes.
On the broth
Peculiarities. Prepared on fish, chicken, vegetable or mushroom broth. This sauce is called white and it is customary to serve it with fish, but the dressing also goes well with other dishes.
Necessary:
- hot broth - 600 ml;
- champignons - 200 g;
- shallots - two pieces;
- butter - 25 g plus two tablespoons;
- flour - 25 g;
- parsley, salt and pepper to taste.
Technology
- Fry the flour in butter (25 g) until it turns brown, pour in the broth, simmer over low heat for 40-45 minutes, salt, filter.
- Saute mushrooms with chopped onion in oil for two minutes.
- Pour the previously prepared sauce into the fry, boil.
- Remove from heat, stir in chopped parsley, salt and pepper, butter (two tablespoons).
Venerable chefs advise dressing to fish dishes season with finely chopped green onions.
With carrots and parsnips
Peculiarities. Thanks to parsnips and carrots, the dish has a sweetish aftertaste and a pleasant creamy-beige color. Usually the sauce according to this recipe is prepared from mushrooms.
Necessary:
- mushrooms - 300 g;
- milk - 200 ml;
- parsnips and carrots - 50 g each;
- onion - 100 g;
- flour - a teaspoon;
- pepper and salt to taste.
Technology
- Immerse the mushrooms in boiling water and cook for two to three minutes, drain in a colander. Let the water drain, cut.
- Simmer in vegetable oil for 25 minutes, putting on a quiet fire.
- Add chopped onion and coarsely grated carrots and parsnips, simmer over low heat for another five minutes.
- Mix with flour, pour in milk, which must be hot.
- Keep on low heat for another three to four minutes, add salt and pepper. Remove from stove.
With ham
Peculiarities. Ham serves not only as a flavoring addition, but also as a thickener, so there is no need to add flour to the dressing.
Necessary:
- meat broth - three glasses;
- mushroom broth - a glass;
- white wine - half a glass;
- onion - one piece;
- carrots - half of the fruit;
- ham - two or three slices;
- celery root, laurel to taste.
Technology
- Grind celery and carrots, pour wine, boil and let stand on low heat for ten minutes.
- Pour meat and mushroom broths, fall asleep chopped finely ham.
- Cook over low heat until the ham is soft.
- Grind the mass through a sieve.
With olives
Peculiarities. Prepared from pickled mushrooms. The traditional basis is fish broth, but meat will also fit. Olives must be pitted.
Necessary:
- broth - 400 ml;
- olives - 100 g;
- pickled mushrooms - 70 g;
- lemon juice - squeezed from half of the fruit;
- butter and flour - a tablespoon;
- salt, dill, parsley to taste.
Technology
- Introduce the broth into the flour fried in oil, wait for it to boil and leave it on low heat for ten minutes.
- Add chopped mushrooms and olives, cook for a few more minutes.
- Remove from heat, stir in salt, pepper, chopped herbs.
Innings
Dressing is served with boiled or fried meat, fish, poultry, potato and vegetable dishes, pasta, buckwheat porridge, dumplings, cabbage rolls. Here are the recipes for three simple meals, which will serve as a good "company" sauce.
cabbage pancakes
- Finely chop 200 g of white cabbage and immerse in boiling salted water for a few minutes.
- Throw in a colander, let the water drain, cool.
- Mix a bunch of chopped herbs, a tablespoon of sour cream, an egg, a quarter teaspoon of baking powder and three tablespoons of flour to the vegetable.
- Keep the mass in the refrigerator for half an hour.
- Line a baking sheet with baking paper, lay out the pancakes and put in a preheated oven for 20 minutes.
- Sprinkle with grated cheese five minutes before cooking.
Spaghetti
- Boil water, salt, add half a teaspoon of olive oil.
- Load spaghetti, observing the ratio of 100 g of product to 1 liter of liquid.
- Cook as much as indicated on the package.
- Drain in a colander, do not rinse with water.
- Drizzle with olive or butter.
Perfect for spaghetti creamy mushroom sauce, seasoned with cheese, tomato-based dressing.
baked cod
- Rinse 0.5 kg of fish and dry with a thick paper towel.
- Salt and pepper the pieces.
- Combine two tablespoons of oil, a tablespoon of lemon juice, chopped garlic clove and dry Italian herbs (to taste).
- Lubricate each piece of fillet with a spicy mixture and keep in the refrigerator for 20 minutes, covering the container with cod with cling film.
- Put the workpiece in a baking dish and send it to the oven preheated to 180 ° C for 25-30 minutes.
Season with sauce fresh vegetables that have not passed heat treatment, you can’t: it’s hard for the stomach to digest such a dish.
