Any porridge, spaghetti or potatoes will be much tastier and more nutritious if they are topped with thick and aromatic gravy. That is why I would like to introduce you to some excellent mushroom dishes that go so well with various side dishes.
Mushroom sauce - recipe No. 1
To prepare you will need:
assorted mushrooms - up to 0.5 kg;
sour cream - 1 glass;
bay leaf;
ground pepper, salt;
tomato paste - 1 tbsp. spoon
The onion must be finely chopped and then fried until it forms on the surface. golden color. Then add boiled mushrooms and fry along with onions. Then add sour cream, tomato paste, flour, pepper, bay leaf. Now add a glass of water, salt and simmer a little, stirring constantly. Simmer for about 11 minutes. Great with tomato paste ready! When serving, sprinkle with herbs.
Mushroom sauce - recipe No. 2
vegetable oil;
champignons - 0.7 kg;
onion - 120 g;
sour cream - 1 tbsp. spoon;
processed cheese - 1 piece;
First, chop the onion, then fry it in a frying pan. Wash the mushrooms, chop and place in a frying pan with the onions. Simmer everything until fully cooked over low heat, covered. After the liquid has evaporated, grind the mixture in a blender. Then add salt, water (about 130 g), a spoonful of sour cream and melted cheese. Now heat until the cheese melts. The dish is ready! This sauce is perfect for pasta or buckwheat.
Mushroom sauce - recipe No. 3
For preparation:
olive oil;
mushrooms - 220 g;
onion - 1 head;
dry red wine - 340 ml;
meat glaze - 30 g;
butter;
First, you need to heat the oil over high heat and fry the washed mushrooms, previously cut into strips, in it. Then add chopped onions to them. Fry everything for about 4-6 minutes. Then add 1 spoon of meat glaze, which will give the gravy an excellent aroma and thickness. Pour in the wine and simmer until the mixture is reduced by about half. Cook for about 9 minutes over low heat. Then remove fat from the surface and add butter. This gravy would be best paired with meatballs. It can add flavor to any side dish.
Mushroom sauce - recipe No. 4
Ingredients for cooking:
water - 600 ml;
champignons - 0.4 kg;
sour cream - 2-3 spoons;
seasonings, salt, pepper;
vegetable oil.
Pour flour into a mug, then pour in a little water and mix until a thick mass is formed so that no lumps form. Add a little salt and water if necessary. Now pour 600 ml of water into the pan and boil, stirring constantly. Add diluted flour. Now fry the chopped mushrooms with onions for vegetable oil and add to the gravy. Cook over low heat for about 4 minutes. At the end of cooking, sprinkle everything with herbs and add a bay leaf. The gravy turns out very tasty and tender. Bon appetit!
Mushroom sauce - recipe No. 5
mushrooms - 65 g;
onion - 2 heads;
sour cream - 4 spoons;
butter;
vegetable oil.
Initially, you need to add water to the dry mushrooms and cook for several hours. When the mushrooms are completely cooked, throw them into a colander. Cut the mushrooms into pieces. Now you need to peel the onion, rinse and finely chop. Then fry the onion in a preheated frying pan until golden brown. Then add the mushrooms to the pan and fry everything for 14 minutes. Add a small piece of butter, flour and salt. Mix everything thoroughly and simmer for about a few minutes. Then pour in what is left after cooking the mushrooms. Boil everything and add sour cream. When everything boils, you need to remove the pan from the heat and let the gravy brew for about 5 minutes. Wonderful and fragrant is ready! It is served with potatoes, buckwheat or boiled rice.
If you want to diversify the routine of home cooking, then add sauce or gravy to your usual dishes. In this article, we will look at how to prepare mushroom gravy - the most versatile and simple addition to your homemade culinary masterpieces.
Mushroom champignon sauce - recipe
Mushroom sauce from champignons - the most affordable option among all the variety of available recipes. It will surely appeal to anyone, because the subtle and delicate taste of champignons in its composition does not interrupt, but complements the taste of the dish.
Ingredients:
- butter – 150 g;
- onions – 2 pcs.;
- champignons – 400 g;
- sour cream - 1 tbsp.;
- lemon – 1 pc.;
- parsley – 50 g;
- mustard (powder) – ½ teaspoon;
- salt – 1 teaspoon;
- pepper - to taste.
Preparation
Fry finely chopped onion in melted butter until browned, add washed and peeled champignons, which must first be chopped into random pieces. The frying is cooked under the lid for about 10 minutes. Next, remove the pan from the heat and add sour cream, mustard, lemon juice, chopped parsley, salt and pepper. At this stage, return the frying pan to the stove, keep the heat to minimum, and simmer the gravy for 15-30 minutes, depending on the desired thickness. If you want to speed up the process, you can add a tablespoon of flour to the gravy.
Mushroom sauce with sour cream
Another version of a delicate gravy, prepared with wild mushrooms and additions in the form of aromatic herbs - an ideal accompaniment to baked game and potato dishes.
Ingredients:
- “Pancetta” – 60 g;
- olive oil – 2 tbsp. spoons;
- butter – 2 tbsp. spoons;
- wild mushrooms – 500 g;
- onion – 1 pc.;
- garlic – 4 cloves;
- thyme – 30 g;
- basil – 20 g;
- salt, pepper - to taste;
- sour cream – 2 ½ tbsp.
Preparation
Before making the mushroom sauce, fry the Pancetta cut into strips in a hot frying pan with the addition of olive oil and butter (1 tablespoon each) until golden brown (do not overcook the bacon, otherwise the sauce will be ruined!). Next in the pan are peeled and chopped, depending on size, wild mushrooms, which are fried for 6-8 minutes. Next, add chopped thyme, basil and garlic, fry for another 2-3 minutes and pour the future gravy with cream or sour cream. As soon as the sour cream begins to bubble, season the gravy with salt and pepper and cook to your preferred consistency. If you want a thicker gravy, add a little flour or grated cheese, and if it’s the opposite, add mushroom broth or clean water.
Mushroom sauce made from dry porcini mushrooms
If you want to get a whole mushroom bomb on your plate, then use dried mushrooms, the most common of which are porcini, as the main ingredients of the gravy. We are used to thinking that porcini mushrooms are mainly found in creamy sauces, However, it is not. Try making tomato sauce with these delicious mushrooms and treat yourself and your loved ones with an unusual addition to your favorite side dishes.
Ingredients:
- olive oil – 4 tbsp. spoons;
- onion – 1 pc.;
- dried porcini mushrooms – 70 g;
- tomatoes – 400 g;
- sugar – 1 teaspoon;
- salt – 1 teaspoon;
- wine – 150 ml;
- marjoram – 1 tbsp. spoon;
- garlic – 3 cloves;
- flour – 1 tbsp. spoon.
Preparation
First of all, soak the mushrooms in hot water for 1-2 hours. On olive oil fry the chopped onions until translucent, then squeeze out 3 cloves of garlic and cook for about another minute. We blanch the tomatoes to get rid of the skin, and then roughly chop them randomly and put them in a frying pan with the onions and garlic. Season thoroughly with herbs and spices, add a tablespoon of flour and pour in wine for flavor.
Meanwhile, in a separate frying pan, fry the chopped porcini mushrooms for 10-15 minutes, which are then also added to the tomatoes. The dried mushroom gravy will be ready 7-10 minutes after boiling.
It is rightfully considered the most universal. After all, this product goes perfectly with both creamy and tomato bases. It should also be said that homemade mushroom sauce from frozen mushrooms complements meat and vegetable dishes, as well as various side dishes.
Today we will tell you how to make such a lunch different ways. Using the recipes presented, you can prepare very satisfying and flavorful dishes for your family that no one can refuse.
Mushroom sauce from frozen mushrooms: step-by-step recipe
Experienced chefs know how to make a tasty and aromatic dish from simple frozen mushrooms. So that you also master this information, we decided to present it to you right now.
So, we need:
- not very large bulbs - 2 pcs.;
- tomato sauce or pasta - 2 large spoons;
- filtered drinking water - a couple of glasses;
- light wheat flour - a small spoon.
Component Processing
Mushroom sauce made from frozen mushrooms is no different from that made using fresh products. That's why we decided to use pre-frozen ingredients. They need to be removed from the freezer and left until slightly thawed. Next, the mushrooms should be cut into slices. You also need to chop the onions separately into not very large cubes.
Cooking on the stove
To make mushroom sauce from frozen mushrooms as tasty and aromatic as possible, all ingredients should be pre-fried. To do this, you need to heat the saucepan and then add the main product to it. If the mushrooms have not melted completely, then first evaporate all the moisture from them, and only then add vegetable fat.
After partial frying, you need to add onions to the main product. It is advisable to cook both components until lightly browned. Finally, the mushrooms should be seasoned with spices. You also need to add to the saucepan tomato paste and a glass of drinking water. It is recommended to simmer foods in this composition for ¼ hour.
When the mushrooms are completely cooked, drinking water, previously mixed with toasted wheat flour, should be poured into them again. This will make your gravy thicker and tastier.
How to serve a dish correctly?
As you can see, it’s not at all difficult to make mushroom sauce with tomato paste. After preparing it, you need to put some side dish on the plate, and then completely fill it with the pre-made sauce and sprinkle with fresh herbs.
Mushroom sauce from frozen mushrooms with sour cream in a slow cooker
As mentioned above, mushroom gravy can be prepared using various ingredients. We talked above about how tomato goulash is made. If you want to prepare a cream-based dish, then you will need:
- carrots and onions not very large - 1 pc.;
- any frozen mushrooms - approximately 500 g;
- refined oil - about 50 ml;
- table salt and crushed pepper - use as desired;
- fat sour cream - 3 large spoons;
- filtered drinking water - 1 glass;
- cream 40% - 110 ml.
Preparing Ingredients
Mushroom sauce made from frozen mushrooms with sour cream is very tasty and high in calories. Before preparing it, you need to remove the main ingredient from the refrigerator and partially defrost it. Next, the mushrooms should be chopped. As for carrots and onions, they need to be peeled and chopped. The first ingredient is grated, and the second is used with a sharp knife.
Making mushroom sauce in a slow cooker
Everyone knows how to make mushroom gravy on the stove. However, not everyone knows how to prepare such a dish using a multicooker. To do this, place the mushrooms in a bowl and turn on the baking program. After all the moisture has evaporated, refined oil should be added to the product, as well as grated carrots and chopped onions. It is recommended to fry the ingredients in the same mode for 20-22 minutes. During this time they should be well browned.
Having carried out the described steps, you should add spices to the mushrooms and onions, as well as sour cream, drinking water and cream. In this composition, the ingredients must be simmered in the same mode for 10 minutes.
Properly presented to the dinner table
Now you know how to prepare frozen mushroom sauce. After the dish is ready, it must be distributed on plates along with the side dish, sprinkled with fresh herbs and immediately presented to the guests. Enjoy your meal!
Making Lenten Sauce from Frozen Mushrooms
Mushroom sauce made from frozen mushrooms (lean) turns out to be just as tasty and aromatic as a high-calorie dish using sour cream. But you will never get better from such a lunch. 
So, we need:
- not very large onion - 1 pc.;
- any frozen mushrooms - approximately 500 g;
- fresh garlic - 2 cloves;
- table salt and crushed pepper - use as desired;
- vegetable broth - 2 cups;
- dried rosemary, sage and thyme - a pinch each;
- soy sauce - large spoon;
- soy milk - ½ cup;
- light wheat flour - a small spoon.
Cooking method
The principle of preparing such a dish is similar to that presented above. First you need to defrost the mushrooms, chop them and put them in a saucepan along with the onions. After waiting for all the moisture to evaporate, add spices and dried herbs to the food. After 25 minutes, add soy sauce to the mushrooms, in which wheat flour must first be dissolved. After waiting for the ingredients to boil, they must be simmered over low heat for about 5 minutes. Next, you need to add grated garlic cloves to the gravy and mix everything thoroughly.
After removing the frying pan from the heat, its contents must be kept covered for ¼ hour. During this time, the gravy will absorb the flavors of the garlic and become more tasty. 
It is recommended to serve the finished dish at the dinner table along with some side dish (for example, pasta, buckwheat porridge, spaghetti, mashed potatoes, etc.), fresh herbs and a slice of bread.
Don't know what to serve with pasta or other side dish? Mushroom sauce made from frozen mushrooms will be an ideal addition to any second course. It is prepared quite simply from a minimal set of ingredients. And our recipes will help you create a real culinary masterpiece.
"Mushroom" secrets
Do you have frozen mushrooms in your refrigerator? Today we will tell you how to make mushroom gravy from them without using special effort. It will harmoniously complement the taste of pasta, buckwheat porridge, rice and potatoes. By the way, according to the recipes proposed below, you can prepare gravy not only from frozen, but also from fresh and even salted mushrooms.
Read also:
But before we go to the kitchen, let's take a look at the advice of experienced housewives:
- You can use sour cream or cream as a liquid base for mushroom sauce. And to reduce the calorie content of the dish, replace them with milk.
- To add a refined taste, you can add a little tomato paste to the gravy. It is better to add it before dairy products.
- The taste of mushroom gravy can be complemented with vegetables - carrots and onions, as well as fresh and dried herbs.
- If you like spicy and spicy dishes, add a little chili pepper to the gravy.
- Mushroom gravy with melted cheese turns out very tasty. However, before adding the cheese to the sauce, it must be filled with filtered water and blended with a blender until smooth.
Mushroom sauce made from champignons is especially tasty. To prepare it, we need a frying pan with high sides. Mushrooms should not be defrosted first; we need them solid. You can serve this gravy not only with pasta, but also with potato zrazy, meat rolls and even cutlets.
Compound:
- 150-200 g frozen champignons;
- 100 g processed cheese;
- onion head;
- 250 ml milk;
- refined vegetable oil;
- table salt and spices.
Preparation:
- Place the frozen mushrooms in a regular bag and go over them with a kitchen hammer. The mushrooms should crumble inside the bag.
- Place the champignons in the pan with the onions and fry until tender. Don't be alarmed that the mushroom pieces will be of different sizes, because in the end we will get a thick and tasty sauce.
- Now add milk to the pan and bring it to a boil, and then reduce the burner level.
- Grate the cheese on a fine grater and add to the rest of the ingredients. Stir the sauce until it is completely dissolved.
- Season the gravy with salt and spices, simmer for 2-3 minutes and remove the pan from the heat. If desired, you can add chopped herbs - dill or parsley.
- Our gravy is ready, you need to cool it a little so that it thickens, and then you can serve it with your favorite side dish.
Delicious porcini mushroom sauce
Mushroom sauce for pasta can become a real culinary masterpiece if prepared with the addition of white wine and cream. By the way, using this recipe you can make sauce from fresh mushrooms. Shall we try?
Compound:
- 0.5 kg frozen white mushrooms;
- 2-3 onions;
- 250 ml white wine;
- 500 ml heavy cream 33%;
- sprigs of dill;
- 50 g butter;
- ground black pepper;
- salt.
Preparation:
- We wash the frozen mushrooms with cold water and place them in a colander to get rid of excess liquid.
- We clean the onions and cut them into beautiful rings or half rings. Sauté the onion in butter until tender. This usually takes about ten minutes.
- Now add wine to the pan, bring to a boil and reduce heat. Continue to simmer the onion for five to seven minutes.
- Cut the mushrooms into small cubes and add them to the onion. Fry on a medium burner until all excess liquid comes out.
- Season the sauce with salt and pepper, add cream.
- Simmer the gravy over low heat for about half an hour. Don't forget to stir the sauce.
- A few minutes before the end of the cooking process, add chopped dill to the pan.
- Serve mushroom sauce with pasta.
Preparing Lenten Sauce
You can prepare an aromatic and tasty lean gravy from frozen mushrooms. It diversifies the daily menu of those who follow a diet. Instead of cream and sour cream, we will add tomato paste and water. Determine the amount of liquid based on how thick you want the sauce.
Compound:
- 0.5 kg frozen mushrooms;
- carrot;
- onion head;
- 2-3 tbsp. l. tomato paste;
- filtered water to taste;
- vegetable oil;
- 3-4 tbsp. l. sifted flour;
- table salt and spices.
Preparation:
- Place the frozen mushrooms in a frying pan and fry, stirring until all the excess liquid comes out.
- Then add vegetable oil and fry the mushrooms until golden brown.
- We clean the vegetables, grate the carrots, and finely chop the onion.
- Add the vegetables to the mushrooms and sauté until they become soft.
- In a separate frying pan, without adding oil, fry the sifted flour until golden brown. Don't forget to stir it all the time so that it doesn't burn.
- Add water to the flour, bring to a boil and reduce the heat, and then put the tomato paste in the pan.
- Mix everything and simmer the sauce for 3-5 minutes.
- Now add the sauce to the pan with the mushrooms and vegetables, season the gravy with salt and spices and simmer until it thickens.
- Serve mushroom sauce with a side dish, fish or meat.
