Mushroom sauce is a delicious addition to any dish. Sour cream and mushroom sauce recipe with photo Mushroom sauce from honey mushrooms recipe

01.01.2024

Every housewife dreams of surprising her family with a variety of delicious, hearty dishes. At the same time, it is not always possible to find time and energy after a working day, and the budget for these dishes leaves much to be desired. Mushroom sauce with sour cream is a great option for a quick, non-everyday whip up recipe. The sauce will decorate any side dishes (cereals, potatoes, pasta), and as a dressing for complex meat dishes, fish or poultry.

Minimum set of products:

mushrooms (350 g);
sour cream (120 gr);
onion or green onion (1 piece);
a couple of tablespoons of flour;
spices (to taste).

Based on this list, you can experiment with the products you have in your kitchen. Replace the sour cream base with cream or yogurt, and the mushroom component of the sauce with any type of mushroom. These simple manipulations will allow you to diversify the dish to suit any taste preferences of your family.

The cooking options are very diverse and are limited solely by the list of ingredients and the imagination of the housewife. You can buy mushrooms in a store or market, or maybe you can collect them yourself, the main thing is that you are confident in them.

To prepare a delicious mushroom sauce, forty minutes and basic ingredients in the refrigerator are enough, but this dish will pleasantly surprise your family and friends. The mushroom note of the sauce can be emphasized with natural spices and do not skimp on sour cream, then your culinary abilities will be beyond praise.

In addition to the sour cream base, mushroom sauce may contain grated cheese, tomatoes, herbs, a couple of tablespoons of dry wine, and garlic.

Delicious spaghetti sauce in half an hour

mushrooms 300-500 g (champignons, oyster mushrooms or whatever you have at home);
hard cheese 100 gr;
a couple of medium onions;
a few cloves of garlic;
butter or sunflower oil 100 g;
Art. spoon of flour;
not very thick sour cream 150 g;
greens (dill, parsley);
salt, pepper, mushroom seasoning to taste.

Prepare mushroom sauce for spaghetti with sour cream:

We rinse the mushrooms well under the tap, thoroughly rinsing under the caps, as most of the dirt accumulates there.
Cut into strips, slices or cubes at your discretion and boil, lowering them into boiling water for five minutes. Then, using a colander, remove the mushrooms from the boiling water and let them dry thoroughly.
Peel and chop the onion as if for frying. If you like it bigger, it's up to you. Place the onion in a frying pan, oil and sauté over low heat until half cooked. Then add the boiled mushrooms to the onion and cook for about half an hour, stirring occasionally.
Mix sour cream and flour and pour into a frying pan, add salt and pepper. Simmer for another five minutes, then add herbs, garlic and shavings of hard cheese. Stir constantly until the cheese is completely dissolved. The mushroom aroma of the sauce combined with a hint of cheese will leave an unforgettable impression, and the sour cream base will add thickness and volume to the dish. Bon appetit!

Oyster mushroom sauce with sour cream

Oyster mushrooms in their biological composition are rich in vegetable protein and vitamins. They can successfully replace meat for vegetarians, and due to their low calorie content they are also used in diets. When prepared correctly, the taste is in no way inferior to other types of mushrooms, and the cost is pleasantly pleasing.

To prepare we need:

oyster mushrooms 400-600 g (without roots);
medium fat sour cream 200 g;
onion;
olive oil;
greenery;
salt, ground pepper.

Cooking steps:

We prepare the oyster mushrooms; to do this, the roots must be cut off, the rest must be washed and dried.
We cut oyster mushrooms in a way convenient for you: into strips, cubes, slices.
We clean the onion and chop it for sautéing.
Heat the olive oil in a cast iron frying pan and add the onion.
When the onion is almost ready, throw the mushrooms into the pan. After about 15 minutes, all the liquid will evaporate from them, do not overcook, otherwise they may become tough.
Add sour cream, salt, pepper and herbs. Bring to a boil and you're done!

If the oyster mushroom sauce has become too thick, you can add milk or water to the mushroom sauce itself or along with sour cream. If, on the contrary, it is too liquid, then a couple of tablespoons of flour, then stir and simmer for another 10 minutes. Delight your loved ones with a new delicacy!

Watch the video recipe using cream:

Recipe for porcini mushrooms with tomatoes and without flour

Sauce with tomatoes and sour cream is perfect for preparing porcini mushrooms. The highlight is the addition of fresh tomatoes and garlic; together with sour cream, the sauce with porcini mushrooms acquires a delicate taste and aroma. A very interesting, tasty and unusual recipe.

We will need:

450-600 grams of porcini mushrooms;
350 g fresh tomatoes;
one large onion;
several (1-3) cloves of garlic;
sour cream, 4 tablespoons;
vegetable or butter for frying.

Quick, step-by-step preparation of the sauce:

Cut the peeled, washed boletus mushrooms into medium-sized slices.
We also clean the onion and garlic and chop it finely.
Pour oil into a frying pan and heat it well.
First, fry the garlic, then the onion separately.
Pour the mushrooms into the onion and simmer with the lid open to maximize the evaporation of moisture.
Tomatoes must be doused with boiling water, cooled under running water, peeled and crushed into a puree with a spoon.
Place tomato puree and sour cream in a frying pan, add salt and pepper, and simmer for 15 minutes at medium temperature.
At the end, add the fried garlic and herbs, the sauce is ready.

Sour cream sauce with mushrooms for pasta

Mushrooms can be an excellent side dish for pasta; to do this, just prepare mushroom sauce with sour cream according to this recipe. Moreover, the sauce will have time to prepare while the pasta is cooking.

It’s very easy to learn how to cook, just watch the video recipe:

Honey mushroom sauce with sour cream

To prepare mushroom sauce with sour cream, we will use a simple recipe. We need:

fresh honey mushrooms;
medium fat sour cream;
onion, maybe green;
butter;
dill;
salt pepper.

Stages of creating the sauce:

Prepare honey mushrooms: wash, peel, cut off the tip of the stem and the cuff.
Forest heroes must first be boiled for half an hour and rinsed again.
Fry the mushrooms in butter, add the onion.
Simmer honey mushrooms with onions until the onions are transparent.
Add sour cream, spices (salt, pepper) and half the herbs to the mushrooms.
Simmer until the mixture is completely cooked and homogeneous.
Decorate the dish with the rest of the greens.

Video instructions for preparing honey mushrooms in sour cream without herbs

Dried mushroom sauce recipe

The principle of preparing mushroom sauces is almost the same, the only thing is that it takes more time to prepare from dried mushrooms and you should not experiment with liquid sour cream. The mushrooms must be pre-soaked, and the duration of cooking from dry mushrooms for sauce with sour cream increases to 6 hours. But we get a more flavorful dish at any time of the year, since mushrooms can be stored dried for a very long time.

Ingredients:

dried mushrooms, such as are available – 50-100 g;
sour cream of any fat content – 250 g;
onion – 100 gr;
flour for thickening – 40 g;
butter – 70 g;
spices.

Learning to cook a dish:

Well-washed mushrooms must be soaked for 3-4 hours in warm water.
After this, put on fire and cook for one hour without adding any spices.
When the mushrooms are cooked, they need to be finely chopped and the broth strained; we will need it later.
We clean, cut the onion into half rings and fry in butter.
Add the chopped mushrooms to the onion and simmer for another 10 minutes.
Prepare the gravy: take a decoction of dried mushrooms 200 ml, add flour, salt, ground pepper, pour sour cream and add to the mushrooms. Simmer for 5-7 minutes.
Decorate with herbs and serve along with a side dish.

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

Mushroom julienne sauce

The julienne sauce will highlight the dish itself, and the sour cream sauce with mushrooms will also add satiety. It can be used with meat, mushroom, chicken julienne and even with seafood julienne. The main difference of this sauce is the fine cutting of all ingredients; it should subtly highlight the flavor of the main dish, and not overshadow it.

Main ingredients:

mushrooms of any kind;
sour cream, not too thick;
bulb;
salt;
white pepper;
turmeric;
vegetable oil or butter;
dill.

Finely chop the mushrooms into strips and fry in oil until the moisture evaporates.
Grind the ginger on a fine grater, squeeze, add all the spices and 100 ml of water, mix thoroughly.
Pour oil into a frying pan and fry finely chopped onion in it. Add the ginger mixture to it and simmer for 15 minutes.
Add mushrooms, dill, sour cream. Stir, bring to a boil and the masterpiece is ready.

Recipe for tender sour cream sauce from frozen mushrooms

Mushroom sauce made from frozen mushrooms, seasoned with sour cream, is in no way inferior to its fresh counterparts. Frozen mushrooms can be stored for a long time, which allows them to be eaten all year round. There are nuances only in proper defrosting.

Product set:

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

Step-by-step cooking recipe:

In order to defrost the mushrooms, you need to fill them with lukewarm water for a few minutes. Then drain the water and dry the mushrooms.
Heat a frying pan with butter. Peel, cut and fry the onion. Then add 50 ml of wine to it and cook until completely evaporated.
In a separate frying pan, fry the mushrooms over medium heat to quickly evaporate the moisture. When the mushrooms begin to turn golden, add wine and a spoonful of sugar. The mushrooms should absorb the wine.
After this, add onions, cream, and spices to the mushrooms. Simmer until boiling, turn off, sprinkle the finished dish with herbs when serving.

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Mushrooms are one of the products that can be found on both fast and fast tables. By themselves, they have virtually no taste, but when combined with other products they create a delicious dish. Mushroom gravy has been used as an addition to simple everyday food for centuries. Depending on the additional ingredients, it can decorate meat, fish, vegetable or cereal dishes.

List of recipes in the article:

Lenten mushroom sauce

Ingredients:

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

Making this gravy is very simple. Cut the pre-washed mushrooms into small pieces. You can use frozen mushrooms, then there is no need to wash them. Next, place the mushrooms in a deep frying pan and simmer in vegetable oil for 10 minutes. Frozen ones can be placed together with pieces of ice, but then you will need to simmer until most of the water has evaporated. At this time, peel the carrots and onions. Grate the carrots and finely chop the onion. Mix vegetables with mushrooms and simmer for about 5 minutes.

If you use fresh store-bought or wild mushrooms, you must first boil them in water. Attention: unknown mushrooms may pose a health hazard!

Prepare the sauce. To do this, fry the flour in vegetable oil in a separate bowl. Then fill it with water and grind thoroughly to obtain a homogeneous consistency. Add the flour sauce to the mushrooms and vegetables, add a little boiling water and stir. The amount of water depends on the expected thickness of the gravy. Next, you need to add tomato paste to the frying pan so that the sauce takes on a pleasant orange hue. Add spices, boil for about 6 minutes over low heat and that’s it, the tomato mushroom gravy is ready.

Mushroom sauce with sour cream

Ingredients:

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

This homemade gravy made from fresh or frozen mushrooms is good not only for side dishes, but also for meat, such as kebabs. Prepare the mushrooms and cut into small pieces. Honey mushrooms can be left as is. Fry peeled and finely chopped onion in vegetable oil until golden brown. Add the mushrooms and simmer for about 10-15 minutes until the water has evaporated and the mushrooms begin to brown. Place sour cream in a frying pan, salt and pepper the dish and bring it to a boil. To give the gravy the desired thickness, you can use a small sieve to evenly distribute a little flour and mix thoroughly. If necessary, dilute the gravy with water. 5 minutes before readiness, add chopped garlic, mix all ingredients well and turn off the heat. Allow the gravy to brew a little and absorb the aromas of the spices.

Sauce for potato cutlets?

Potato cutlets with mushroom gravy

700 g potatoes, 1 egg, 50 g fat.

Sauce: 5-6 pcs. dried mushrooms, 1 tbsp. l flour, 2-3 tbsp. l sour cream, 2 onions.

Boil the peeled potatoes in a small amount of salted water, drain the water, dry the potatoes and, without allowing them to cool, mash thoroughly. Beat raw eggs into the finished puree, but be careful not to scramble the whites. Mix everything thoroughly. Make balls and place them at some distance from each other on a cutting board dusted with wheat flour. To prevent the potato mixture from sticking, your hands should be covered in flour. Now make cutlets from the potato balls. Then bread them in flour and fry in any fat. Gravy: Soak in 2 tbsp. water for 2-4 hours, then remove, rinse thoroughly, and carefully pour the water from underneath into another bowl so that the sand remains at the bottom. Cook the mushrooms in this water until softened, add salt at the end of cooking. While the mushrooms are cooking, fry the flour until golden brown, finely chop the onion and sauté separately in vegetable oil. Dilute the fried flour with a small amount of warm boiled water or meat broth. Pour the diluted flour into the mushroom broth - you get a sauce. Finely chop the mushrooms, mix with sautéed onions, and add to the sauce. Cook for 10 minutes. Add sour cream, taste for salt, bring to a boil and remove.

Ingredients: 200 g mushrooms (white), 2 pcs. onions, 2 tbsp. spoons of sour cream, 100 g. cream, 1 tbsp. spoon of flour, 4 tbsp. spoons of sunflower oil, salt, herbs to taste.

Recipe:

Wash the porcini mushrooms, cut into pieces and place in a hot frying pan with sunflower oil until cooked for 30-40 minutes. While it's frying, peel the onion, chop it and add it to the fried mushrooms, mix everything well and let it sit for another 10 minutes. brown the onion. Separately, dilute sour cream, cream, flour, salt, pepper and pour the entire whipped mixture into the mushrooms and onions and bring to a boil. You can add greens to the finished gravy. Suitable for any side dish.

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

Peel the mushrooms (champignons, porcini mushrooms, chanterelles, honey mushrooms, aspen mushrooms, etc.), wash them, and boil them in salted water. After boiling and boiling for 1-2 minutes, drain the first water.

Then pour boiling water again and leave for 30 minutes!

Then chop the mushrooms!

Next, place in a deep frying pan, pour in cream, salt and pepper to taste + flour dissolved in cold water in the form of liquid sour cream (2 tablespoons per 2/3 cups of water). (The flour can be fried first). You can add ketchup or tomato paste (for taste and color).

Pour into a frying pan (a frying pan on the stove with cream is boiling!) Stir until thick.

And the simplest gravy is ready!

You can add chopped herbs.

MUSHROOM GRAVY

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

Wash the porcini mushrooms, cut into pieces and place in a hot frying pan with sunflower oil and fry until tender for 30-40 minutes. While it's frying, peel the onion, chop it and add it to the fried mushrooms, mix everything well and let it sit for another 10 minutes. brown the onion. Separately, dilute sour cream, cream, flour, salt, pepper and pour the entire whipped mixture into the mushrooms and onions and bring to a boil. You can add greens to the finished gravy. Suitable for any side dish.

MUSHROOM GRAVY

Products:

200 g mushrooms,

2 pcs. bulbs,

2 tbsp. spoons of sour cream,

100 g cream,

1 tbsp. spoon of flour,

4 tbsp. spoons of sunflower oil,

salt, herbs to taste.

Wash the porcini mushrooms, cut into pieces and place in a hot frying pan with sunflower oil and fry until tender for 30-40 minutes. While it's frying, peel the onion and add to the fried mushrooms, mix everything well and leave for another 10 minutes. brown the onion. Separately, dilute the sour cream, flour, salt, pepper and pour the entire whipped mixture into the mushrooms and onions and bring to a boil. You can add greens to the finished gravy. Suitable for any side dish.

Mushroom sauce

Mushrooms - 50 g, flour - 38 g, sunflower oil or

melted - 100 g, onion - 300 g

Dilute the hot white sauté with mushroom broth, good

stir, add salt, boil for 7-10 minutes, then add

boiled finely chopped or chopped mushrooms and

sauteed onion.

The sauce is served with potato dishes.

Mushroom gravy

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

Mushroom sauce for pasta/pasta/dumplings

Fry the drained, finely chopped mushrooms in butter for 5 minutes, add a glass of white wine, simmer until it is reduced, add a lot of chopped fresh parsley. Add a package of prepared mushroom ravioli or dumplings, season and sprinkle with Parmesan.

20g dried mushrooms, 1 glass of water, 20g butter, 1 tbsp flour

Prepare the sauce.

Pass dry mushrooms through a meat grinder, add 1 glass of water and cook for 10 minutes. Reduce heat to min.

Fry the flour in a dry frying pan until brown.

Pour the egg liquid remaining after soaking the meat into the mushroom broth in a thin stream with constant stirring. Boil a little.

Add flour. Stir well so that there are no lumps.

If desired, you can add butter.

Add salt to taste.

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

Mushroom sauce made from dried mushrooms - culinary on food.ua

Wash the mushrooms, place in a bowl and cover with cold water. Soak for 2-3 hours, wash, add fresh water and cook for about 30 minutes. Cool, strain and cut the mushrooms into slices. Save the broth.

Peel, wash and cut the onions into small cubes. Place in a frying pan with heated butter and fry until golden brown. Add mushrooms and fry for another 7 minutes.

Season with salt and pepper. Sprinkle with flour, fry for about 3 minutes, add sour cream. Stir, slowly pour in 500 ml of mushroom broth to obtain the desired consistency. Bring to a boil and simmer over low heat for about 4 minutes.

You can also add chopped dill and parsley to this gravy.

Mushroom sauce made from dried mushrooms is ready!

Mushroom sauce from honey mushrooms

Very good and, dare I say it, exquisite, mushroom sauce made from honey mushrooms.

Throw the honey mushrooms into boiling salted water and let it boil for 2-3 minutes, discard in a colander. Then chop finely and simmer in vegetable oil over low heat. We will simmer for 25 minutes, then add finely chopped onion and grated parsnip root and carrots, simmer for another 5 minutes, sprinkle with flour, stir and pour in milk or cream. Please note - the milk must be very hot. Let it boil and then pour it into the mushrooms. Simmer over low heat for 3-4 minutes, then add pepper, adjust saltiness and remove from heat. Mushroom sauce is ready.

honey mushrooms - 300 g

carrots - 50 g

parsnip - 50 g

flour - 1 tsp.

black pepper - 1/4 tsp.

salt - to taste

milk 200 ml

Mushroom kitchen

Recipe for mushroom sauce from honey mushrooms / cook.ru

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

Rinse the mushrooms in salted water, squeeze well, chop finely and simmer in oil over low heat for 30 minutes. Chop the onion, carrots and parsnip root very finely and sauté in vegetable oil for 3 minutes. Combine mushrooms and sautéed vegetables, pour boiling milk over them and simmer over low heat for 5 minutes.

photo recipes step by step...

Mushroom sauce

Salted mushroom sauce

Cheese, deep-fried mushrooms, but I don’t adhere to this rule and use the mushrooms that I currently have. I cook fresh, dried, frozen, even pickled, and whatever the need dictates, you can adapt any culinary recipe to fit the products available. Food should remain food, and not something to brag about, like, what did you cook with? And you try to cook from nothing, that’s what you should brag about.

Cooking method: how to cook mushroom gravy.

Soak and boil the dried mushrooms, strain the broth and set aside. Finely chop the mushrooms and fry in a frying pan in vegetable oil. Fry for 40 minutes if you have mushrooms or frozen ones, but boiled ones and 15 minutes is enough. Add chopped onion and fry until onion is done. In a separate frying pan, fry the flour until golden brown, dilute it with mushroom broth, if not, with meat broth or just water. The sauce should be like thick sour cream.

Add mushrooms with onions to this frying pan, add salt, add a couple of tablespoons of butter and sour cream. If you want to succeed lean mushroom sauce, add only vegetable oil to taste, and do not add butter or sour cream. If the sauce turns out watery, add a little more flour (1-2 tsp).

Serve with cutlets, fried meat, potatoes. Not bad at all for pasta. In general, you need to try.

Helped by: Parra

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Mushroom gravy recipes?

Mushroom gravy recipes made from fresh mushrooms?

masha555 10 months ago

boletus mushrooms, boletus mushrooms, boletus mushrooms, honey mushrooms

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

Unusually aromatic sour cream and mushroom sauces are an excellent addition to a wide variety of home cooking dishes. Potatoes, stewed vegetables or meat will turn out even tastier if you season them with this additive. The delicate sour cream and mushroom sauce, the recipe for which I will share with you today, can also be served with pasta, porridge or cauliflower.

When preparing mushroom sauce, it is important to remember that you should not add spices and herbs with a rich taste, otherwise they will simply interrupt the unique aroma of the mushrooms. But literally a pinch of ground nutmeg steamed with black (or white) pepper, on the contrary, will highlight the flavor and aromatic characteristics of the finished sour cream and mushroom sauce. It will take little time to prepare, but the result will pleasantly surprise you with its taste and aroma.

Sour cream and mushroom sauce recipe

Ingredients:

35 grams of butter;
2 cloves of garlic;
240 grams of pecherits;
120 ml dry white wine;
150 ml cream;
90 grams of white onion;
150 ml fat sour cream.

Cooking method:

First you need to prepare all the products.
Clean the caps and legs of the pecherits from debris using a dry cloth.
Finely chop the mushrooms.
Peel the onion, chop into small cubes.
Squeeze out the garlic using a garlic press.
Heat oil in a frying pan.
First, fry the onion for about 3 minutes, then add the garlic to it.
Fry for another 30 seconds. When the aroma from the garlic begins to emanate, you can lay out the pecheritsy.
When frying, all liquid should evaporate.
Next, season the gravy base and pour in the wine.
When 2/3 of the wine has evaporated, you need to pour in a mixture of sour cream and cream.
Reduce the heat and let the gravy simmer for 2 minutes until thick.
Creamy sauce with mushrooms and sour cream is ready to eat.

Sour cream and mushroom sauce recipe

Ingredients:

Champignons – 300 g;
Onion – 1 piece;
Sour cream – 150 g;
Flour – 1 tbsp;
Butter – 2 tbsp;
Vegetable or mushroom broth (water) – 1 glass;
Spices – salt, pepper, nutmeg, bay leaf.

Cooking method:

To begin, wash the champignons well and cut them into small cubes;
Chop the onion and fry it in butter until transparent;
Then add the mushrooms and simmer them together with the onion until most of the mushroom liquid has evaporated;
Add flour to the stewed vegetables, mix with mushrooms and onions, pour in warm broth;
Stir the resulting mixture again until there are no lumps left;
Once the sauce is smooth, add sour cream and spices to taste;
Ready-made mushroom sauce from champignons can be served in a special sauce boat or immediately along with the dish;
Before serving, let the sauce sit for a while so that it absorbs the hints of spice flavor.

Lenten sour cream and mushroom sauce

Ingredients:

Champignons – 300 g;
Onion – 1 piece;
Greenery;
Garlic – 2-3 cloves;
Vegetable or olive oil – 1 tbsp;
Spices – salt, pepper, herbs;
Starch – 1 tbsp.

Cooking method:

First you need to wash, chop the mushrooms and boil them in a small amount of water;
Pour the resulting broth into a separate cup;
Finely chopped onions are quickly sautéed in vegetable oil.
It is advisable to use a non-stick frying pan so that you can get by with 1 tablespoon of oil;
Once the onion turns golden, add the mushrooms and fry a little.
Next, add crushed or finely chopped garlic, spices, pour in some of the water from under the mushrooms
Separately, mix the starch with the second part of the mushroom liquid and pour into the frying pan.
Simmer the sauce for 5 minutes and serve.

Mushroom sauce with sour cream

Ingredients:

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

Cooking method:

Cut tomatoes, onions, eggplants into small pieces.
Fry the prepared vegetables in vegetable oil, then add water and simmer for another 15 minutes until cooked.
Boil separately and then sauté the champignons in vegetable oil.
Pass the stewed vegetables and mushrooms through a meat grinder or beat in a blender to obtain a thick mass.
At the end, add salt, spicy spices, pepper.
Spicy lovers can add garlic and hot pepper.

Sour cream and mushroom sauce from honey mushrooms

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

Ingredients:

Fresh honey mushrooms – 200 g;
Onions – 50 g;
Raw carrots – 50 g;
Vegetable oil – 50 g
Parsnip – 50 g;
Milk or cream – 200 g;
Salt, pepper, spices to taste.

Cooking method:

First you need to rinse the mushrooms in salted water, then squeeze, dry a little, cut into small cubes and simmer in oil for 30 minutes.
While the honey mushrooms are cooking, chop the carrots, onions, and parsnip root and fry in a small amount of vegetable oil for 3 minutes.
Combine the sauteed vegetables with mushrooms, pour in hot milk and cook for another 5 minutes until cooked over low heat.

Sour cream and mushroom sauce

Ingredients:

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

Cooking method:

Finely chop the onion and fry it until soft.
Wash the mushrooms and chop.
The legs need to be cut into rings, and the caps into plates.
Add them to the pan, turn up the heat to maximum and fry, stirring, until all the liquid has evaporated and you get a golden crust.
Five to seven minutes are enough for frying.
Add a little flour, mixing all the contents.
Whisk the sour cream with the egg, add salt and pepper, and pour this mixture into the champignons.
Stir this sauce until it is heated through.
After this, reduce the heat to minimum and leave to simmer for five minutes.
When serving, you can add parsley.
Mushroom sauce with sour cream is ready and can be served
Delight your family, friends and loved ones with such an unusual and, at the same time, very tasty dish like mushroom sour cream sauce.
Serve it with a side dish of your and your family's choice, and the whole family will approve of this dish.

Creamy mushroom sauce

Ingredients:

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

Cooking method:

Mushrooms are washed under running water.
If they were frozen, you need to take care in advance to remove them from the freezer and let them thaw.
The washed mushrooms are thoroughly cleaned.
Mushrooms are cut into cubes - not too small, but not too large - within 0.7 centimeters.
Once they are chopped, you need to prepare a frying pan with onions.
The butter is heated in a frying pan, then finely chopped onions are added to it and sautéed for about 5–7 minutes.
Then the mushrooms are added to the frying pan and simmered over low heat along with the onions for 8–10 minutes under a closed lid.
The mushroom sauce, the recipe for which is presented here, also allows the use of vegetable oil, but thanks to the butter, a unique and very soft milky taste is achieved.

Ingredients:

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

Preparation:

We throw everything into a bowl and mix everything with an immersion blender, you can add different spices as you like.
Then add yogurt and mix well.

Sour cream and mushroom sauce from oyster mushrooms

Ingredients:

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

Cooking method:

Cut off the roots of the oyster mushrooms, quickly rinse the rest under running water and dry.
Cut the mushrooms into strips.
Peel and chop the onion and garlic.
Heat the butter in a heavy-bottomed frying pan or saucepan over low heat and lightly fry the onion and garlic.
Butter enhances the onion-garlic aroma, you will see this.
When the onion becomes soft and translucent, add vegetable oil.
Add the mushrooms, stir and wait until the liquid is released and evaporated.
Stir to speed up the process.
After 15 minutes, salt the mushrooms and add pepper.
It is not recommended to fry longer to prevent the mushrooms from becoming tough.
Add sour cream, stir.
If after boiling the sauce with sour cream is too thick, add warm water.
Cover with a lid, reduce heat and simmer for 10 minutes.

Fillet in sour cream and mushroom sauce

Ingredients:

2 chicken fillets – about 400 g,
1 tbsp. spoon of vegetable oil – 8 g,
fried oyster mushrooms – 325 g
sour cream 10% - 170 g,
water – 80 g,
salt, pepper - to taste.
Wash the fillet, cut into thin strips.

Cooking method:

Place it in a heated and oiled frying pan, add salt and pepper to taste and fry until slightly browned.
Then add fried oyster mushrooms, sour cream, water to the chicken if there seems not enough liquid, but you don’t have to add it.
Bring to a boil, reduce heat, cover the pan with a lid and simmer the fillet for 10 minutes, maximum 15.
This simple, nutritious, tasty and low-calorie chicken fillet in sour cream and mushroom sauce can be prepared in just a few minutes!
If the mushrooms are not prepared in advance, then the cooking scheme is as follows:
To the fried fillet, add onion, cut into half rings, or smaller (as you like).
Stirring, fry it until transparent or lightly golden, then add any chopped mushrooms (oyster mushrooms, champignons) to them, lightly fry them too - literally 1 - 2 minutes.
Pour in sour cream, water and simmer until the meat is cooked.

Mushroom sauce for meat

Ingredients:

fresh champignons - 200 gr.;
flour - 3 tbsp. l. ;
butter - a few tablespoons
sour cream - a few tablespoons;
onions - several pieces;
dill.

Cooking method:

Mushrooms are finely chopped and fried with butter in a frying pan until half cooked.
After that, add flour, salt, pepper and mix everything well.
The contents are fried for 5 minutes, and then chopped onions and sour cream are added to it.
The components are simmered for about 5 minutes and removed from the heat.
Before serving, you can sprinkle the sauce with herbs.

Sour cream sauce with champignons

The secret of the perfect sour cream sauce with champignons lies in well-stewed mushrooms and a uniform consistency.

Ingredients:

Fresh champignons – 100 g.
Onions – 1 pc.
Sour cream “Prostokvashino” 20% – 2 tbsp.
Vegetable oil - for frying
Salt, pepper - to taste

Cooking steps:

Clean the champignons and cut them into slices.
Chop the onion.
Fry the mushrooms together with the onions in a frying pan until golden brown.
Then cover them with a lid for three minutes.
Dilute the champignons with water and simmer them until the water evaporates.
Place the fried mushrooms in a blender and chop.
Add sour cream, spices and stir.

Sour cream sauce with mushrooms

Ingredients:

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

Cooking method:

Clean the mushrooms from the bottom edge of the stem, as well as from damaged areas, and rinse in water.
Place the mushrooms in a saucepan, add water, salt and cook the broth.
After the mushrooms are cooked, remove them and chop them very finely.
Wash the leek and chop it finely.
Fry onions and mushrooms in butter.
At the same time, heat the frying pan and fry the wheat flour along with the butter.
Fry for one minute and add mushroom broth.
Boil for 10 minutes.
After this, add fried mushrooms with onions, salt and sour cream.
Boil for another five minutes and set aside.
The sauce should be served cold.

Sour cream sauce with mushrooms

Ingredients:

natural sour cream,
100 grams of mushrooms,
one onion,
water,
vegetable oil.

Cooking method:

If desired, you can also add a little dried basil or other spices to the main ingredients of the sauce.
The method for preparing sour cream sauce with mushrooms is quite simple.
First of all, you need to fry the pre-chopped mushrooms and onions in a frying pan until they appear golden brown.
After frying, you need to add water to the frying pan and simmer over low heat for about seven minutes.
Next, you need to open the lid of the frying pan, completely evaporate the water and fry the onions and mushrooms until golden brown.
After thoroughly grinding in a blender, you can freely add sour cream and a little sugar.

Sour cream and mushroom sauce made from dried mushrooms

Ingredients:

dry mushrooms – 100 g;
onion – 2 pcs.;
flour – 2 tbsp. spoons;
vegetable oil – 100 ml;
butter – 50 ml;
spices;
sour cream – 4 tbsp. spoons;
dill greens – 1 bunch.

Cooking method:

We thoroughly wash the mushrooms and soak them in one liter of filtered water for several hours.
Then put them on medium heat, cover with a lid and boil until soft.
Next, carefully remove them with a slotted spoon, cool slightly and cut into arbitrary pieces.
Peel the onion, rinse, finely chop with a knife and sauté in a small amount of oil until golden brown.
After this, add the prepared mushrooms and mix.
Lightly brown the flour separately in a dry frying pan, pour in the melted butter and mix everything thoroughly.
Gradually pour in the hot mushroom broth and simmer the mixture over low heat until thickened.
Now add the roasted vegetables, throw in the chopped herbs and spices.
At the very end, add sour cream, stir everything with a spoon, bring to a boil and remove the sauce from the heat.

Cheese-sour cream-mushroom sauce

Ingredients:

400 g mushrooms
1 glass of water
1 onion
3-4 tbsp. sour cream
1.5 tbsp. flour
butter
pepper, salt

Cooking method:

Chop the onions and mushrooms, fry the onions with butter in the baking mode for 5 minutes, then add the mushrooms and fry for 20-25 minutes.
Add flour, stir, add sour cream, stir again, add water, pepper and salt, add bay leaf, grate cheese into multicooker bowl, simmer sauce for another 5 minutes.

Creamy mushroom sauce for spaghetti

Ingredients:

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

Cooking method:

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

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

Ingredients:

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

Preparation:

Chop the mushrooms and onions as needed (then put everything straight into a blender), add salt and pepper and simmer under the lid until tender.
Mushrooms release a lot of juice, if you want the sauce to be more liquid, then turn it off, and if not, simmer again so that the juice evaporates a little, but not completely, otherwise it will be a little dry.
We throw everything into a bowl and mix everything with an immersion blender, you can add different spices as you like. Then add yogurt and mix well.

Classic sour cream and mushroom sauce

Ingredients:

dried mushrooms,
sour cream (any fat content),
water (I indicated for a thick sauce, but you can use more if you like a thinner sauce),
onions, refined (I use sunflower) oil,
wheat flour (any type),
a pinch of ground nutmeg and black pepper, as well as salt.

Cooking method:

The first step is to thoroughly rinse the sand (especially if the mushrooms are store-bought) from the dried mushrooms, then pour about a glass of water over them and cook over medium heat until soft (20-25 minutes). If you soak mushrooms, for example, overnight, you will need to cook them for literally 5-7 minutes.
Meanwhile, pour vegetable oil into a suitable frying pan and heat it. Peel the medium onion and cut into small cubes. Place chopped onion in hot oil. Fry it over medium heat, stirring occasionally so as not to burn.
When the onion turns golden, add a tablespoon of wheat flour to it.
Mix everything and let the flour become creamy - this way we will get rid of the characteristic flour taste, which will be replaced by a pleasant nutty aroma.
Next, pour 100 milliliters of boiling water, mix everything and let it simmer for a couple of minutes.
During this time, the dried mushrooms were boiled. They need to be removed from the broth and cut into medium pieces if you are grinding the sauce with a blender. If desired, you can leave the mushrooms, then they need to be chopped quite finely
Add pieces of mushrooms to the onion-flour base and pour in 100-150 milliliters of mushroom broth
Simmer everything covered over low heat, stirring occasionally. When most of the liquid has evaporated, remove the pan from the heat.
Add sour cream to the mushroom sauce and mix everything vigorously. Return the pan to the heat and quickly heat everything up, stirring constantly. It is important not to let the sour cream boil, otherwise it may curdle. This sauce contains flour, thanks to which the sour cream should not curdle, but you never know...
In fact, the sour cream and mushroom sauce is ready - you just need to let it cool. But you can eat this sauce warm - in any case it will be delicious.
I like my mushroom sauce to be smooth and almost uniform, so I puree it using an immersion blender. But this is a matter of taste - you can leave the mushrooms in whole pieces, as I said above. Read more:
Transfer the cooled or still warm sour cream and mushroom sauce into a gravy boat and serve as a tasty and aromatic addition to appetizers and side dishes.
This sauce goes well with pasta, cereals, potato dishes, meat and poultry. And just on a slice of fragrant homemade bread, it always comes in handy!

Ingredients:

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

Cooking method:

To prepare Sour Cream Mushroom Sauce you need…
Sauté finely chopped onion in vegetable oil, add sliced mushrooms and fry, stirring, until all the liquid has evaporated from the mushrooms. Pour in sour cream, season with spices and stir.
Continue simmering over low heat for about 5 minutes with the lid on.
Sour cream and mushroom sauce goes well with pasta, cereals or potatoes.

Have you heard the expression that “you can even eat old skin with mushroom sauce”?! But it's true! Just a few mushrooms, butter, cream and onions, a few minutes and the wonderful sauce is ready! It is so tender and aromatic, whole little honey mushrooms... Well, isn’t such a sauce capable of adding a life-giving note to ordinary pasta or potatoes?! Believe me, a very simple dish will sparkle with new colors, become ennobled, and turn into a most delicious dish - a holiday! Believe and check!

Ingredients for 3 servings:

fresh frozen honey mushrooms (or fresh) – 400 grams
medium sized onion – 1 piece
vegetable oil – 2 tablespoons
butter – 2 tablespoons
cream (fat content 10%) – 80 milliliters
dried ground basil – ¼ teaspoon
ground black pepper - to taste
salt - to taste.

Recipe

Defrost freshly frozen honey mushrooms and rinse with water. Let the water drain well.
Peel, wash, and chop finely the onions.
Heat vegetable oil in a frying pan over medium heat, add finely chopped onions and fry for 5 minutes until soft.
Then add honey mushrooms, butter to the onion fried until soft and continue to fry the onion along with the honey mushrooms for 5 minutes, until all excess moisture has evaporated.
When all the liquid in the pan with mushrooms - honey mushrooms and onions has evaporated, pour in the cream, add ground dried basil, season to taste with ground black pepper, salt and stir. Mushrooms should be stewed over low heat, stirring constantly and without bringing to a boil, until the sauce thickens. This will take about 5-7 minutes. The desolation of the sauce indicates its readiness.
Some tips:
- If suddenly the sauce seems too thick, you can dilute it with cream and cook for a few more minutes.
- Mushroom sauce is best prepared immediately before serving;
- quick mushroom sauce from honey mushrooms can be served with mashed potatoes or pasta, such as spaghetti;