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How to make creamy mushroom sauce. Made for each other: cream and mushrooms

What could be better than fragrant mushroom sauce? Mushroom sauces go well with almost all dishes, and they are not only tasty, but also useful for our body.

Mushroom sauce can be made with fresh, dried, or frozen mushrooms. You can take any mushrooms for the sauce: from champignons to white ones, so to speak, for which there is enough imagination.

One of the most delicate and aromatic sauces is creamy mushroom. Union delicate cream, garlic and mushrooms will surprise even the most demanding gourmets.

To prepare a creamy mushroom sauce, a few ingredients are enough, we will prepare them according to the list.

Put finely chopped garlic in melted butter. Fry over medium heat for 1 minute, stirring continuously.

Finely chop the mushrooms, pour into the pan, add salt and pepper to taste and fry over low heat for 4-5 minutes, stirring occasionally.

Add nutmeg, pour in cream and simmer for 5-10 minutes, stirring occasionally.

The sauce should shrink. You can leave it with the mushroom chunks or smooth it by whisking in a blender.

Mushroom mushroom sauce is one of the most simple sauces, and even made from readily available products. It goes well with almost any meal.

The champignon sauce with cream has an unusual taste, creamy texture and tenderness.

For cooking you will need:

  • about 300 milliliters of heavy cream;
  • a spoonful of flour;
  • 50 grams of butter;
  • any seasonings you want;
  • one onion;
  • 200 grams of champignons.

Cooking process:

  1. Mushrooms and onions need to be chopped very finely, and the smaller the pieces, the better, but you don't need to use a blender or food processor.
  2. Fry onions on hot skillet until golden brown, combine with mushrooms and wait until everything is ready. The liquid that appears should be completely digested.
  3. Put the butter in another container, drown it, mix it with flour and fry for just a minute, then pour in the cream and bring to a boil, not forgetting to stir. The mixture should be completely homogeneous.
  4. We continue to cook for another two minutes and add the sauce to the mushrooms and onions. Add seasonings to your taste and simmer over low heat for about 15 minutes, so that the contents thicken. Serve the sauce only after it has cooled.

With mayonnaise

Another version of the mushroom sauce. An excellent solution if you don't have any cream on hand.

Required products:

  • a spoonful of flour;
  • spices to your taste;
  • about 150 grams of champignons;
  • 30 grams of mayonnaise.

Cooking process:

  1. Chop mushrooms and onions well, put them in a pan and fry until a beautiful ruddy color appears.
  2. Then we spread mayonnaise, flour to them, season with the selected spices, mix and leave to cook over low heat for five minutes.

With sour cream

Mushroom sauce with sour cream is much healthier than with mayonnaise.

And if you also take a product that is not too fatty, then the dish will turn out to be completely non-nutritious.

Required products:

  • a small jar of sour cream;
  • seasonings at will;
  • one onion;
  • about 200 grams of champignons.

Cooking process:

  1. Unlike other recipes, in this one you will have to stew the vegetables so that the secreted liquid does not evaporate.
  2. Chop the onion and mushrooms, send them to a low-heat pan, cover with a lid and keep for about 15 minutes. If necessary, pour a little water into the pan so that its contents do not burn.
  3. Pour in sour cream and continue cooking for another 7 minutes. Add the selected spices.
  4. Remove from heat, wait for the mass to cool down, and bring it to a puree state using a blender or food processor.

Creamy garlic mushroom sauce

Creamy mushroom sauce can be made more savory. You just need to add garlic to it.

Required products:

  • two tablespoons of flour;
  • 200 grams of champignons;
  • seasonings to your taste;
  • packing of heavy cream;
  • about 40 grams of butter;
  • two cloves of garlic.

Cooking process:

  1. In a hot frying pan, melt the butter until liquid, add the garlic, chopped into small pieces, to it, hold it for a while, but do not fry.
  2. Pour flour into this mixture and stir until everything thickens. Pour in the cream, wait for the sauce to boil, add the seasonings and turn off the heat.
  3. In another pan, fry the chopped mushrooms - all the liquid should evaporate from them. Pour over the prepared sauce and simmer for another five minutes until cooked through.

Frozen mushrooms

Such a sauce is prepared simply, but it turns out not at all worse than from a fresh product.

Required Ingredients:

  • one onion;
  • a spoonful of butter;
  • seasonings to taste;
  • 300 grams of frozen mushrooms.

Cooking process:

  1. Chop the onion into small pieces and fry in a hot pan until golden brown.
  2. We also add mushrooms here, which are unnecessary to defrost in advance. Cover with a lid and simmer for about three minutes.
  3. Then we open, increase the heat and cook for another 5 minutes so that almost all the liquid evaporates, and the color of the mushrooms becomes darker.
  4. Turn off the stove, add butter and use a blender to make mashed potatoes from the mass.

Required products:

  • three tablespoons of lemon juice;
  • about 30 grams of butter;
  • 300 milliliters of broth;
  • 200 grams of mushrooms;
  • spices to taste;
  • three tablespoons of flour.

Cooking process:

  1. First, we wash the mushrooms well and cut them into small pieces. You can even grind them with a grater.
  2. We send oil to the pan and drown it. Then we fall asleep the champignons and begin to simmer them over low heat so that they decrease in size and give up all the excess liquid. This will take about 10 minutes. Be careful not to brown them.
  3. Pour in the specified amount of lemon juice, add flour. Mix everything thoroughly and season with any spices to your liking.
  4. It remains to add broth to the sauce and bring everything to readiness by simmering over low heat for about 10 minutes.

Mushroom variations

Delicious - a great addition to dishes such as noodles, pasta, potatoes, dumplings, ravioli, salads, baked or fried vegetables, any fish, meat, barbecue. It is so fragrant and tender that you just want to eat it with bread!

But seriously, then creamy mushroom sauce can be cooked by simple recipe homemade products, and serve with any meal every day. Your family and friends will love this wonderful sauce, and guests will ask what the secret is!



Mushroom sauce

From champignons

At any time of the year, champignons are affordable and versatile mushrooms, from which you can create anything in the kitchen. You will love this aromatic and light mushroom sauce with cream! For him you need:

Brown mushrooms - 150 gr.;

Fat cream - 200 gr.;

Oil slwillow - 100 gr.;

Any hard cheese - 100 gr.;

Onions - 1 pc.;

Garlic - 1 prong

Salt, nutmeg, pepper - to taste;

Step by step recipe:

  1. Put the oil in the pan, and until it dissolves, grind the onion;
  2. We throw it into a frying pan, the fire is small;
  3. Shred the champignons, add to the pan, stir;
  4. Throw in the crushed garlic, salt, pepper and nutmeg;
  5. After 5 minutes, pour in the cream, mix;
  6. Add finely grated cheese, stir and turn off the stove.

The filling is ready!



Mushroom sauce

Postny option

For the post, you always want something tasty, but almost nothing is impossible. Here mushroom dishes- just a salvation, because they can be used to make a luxurious sauce for pasta, potatoes, vegetables and even cereals. The lean mushroom sauce is proof of this. Ingredients:

Oyster mushrooms - 250 gr.;

Dried mushroom mixture - 50 gr.;

Onion - 1 pc.;

Carrots - 1 pc.;

Flour - 3 tablespoons;

Vegetable fat.

Step by step recipe:

  1. Cut the oyster mushrooms into slices.
  2. Soak the dried mushroom mixture, leave it whole (if they are not too large).
  3. Finely chop the onion, throw it into a frying pan.
  4. Add chopped carrots.
  5. Fry all this for 5 minutes, and add the oyster mushrooms and the dried mixture.
  6. Salt and season immediately. We fry for 10 minutes.
  7. Next, throw in 3 tablespoons of flour, add a glass of boiling water.
  8. Stir the gravy thoroughly to make it thick, crush the lumps.
  9. The finale is carefully chopped dill.

The thick, aromatic gravy is ready and is a wonderful meat substitute!



Mushroom sauce

Sweet sour

It is an incredible addition to cutlets, chicken dishes, grilled vegetables and vegetable pie... Try it, lick your fingers! Ingredients:

Champignons - 300 gr.;

Onion - 1 pc.;

Prunes - a handful;

Light raisins - 1 tbsp.;

Sugar - 1 tablespoon;

Flour - 3 tablespoons;

Limon - half;

Butter - 100 gr.;

Salt, black pepper, dried dill.

Step by step recipe:

  1. Cut the mushrooms very finely;
  2. We also chop the onion;
  3. Put all this together in a pan and fry for 15 minutes;
  4. Fall asleep sugar;
  5. Put prunes carefully cut into four wedges, as well as washed raisins;
  6. Pour half a glass of water, salt, pour in dried dill and a little pepper, simmer for 5 minutes;
  7. Fill in the flour, mix well to get a uniform mass, keep it on fire for another 5 minutes;
  8. At the end, squeeze out half of the lemon, but make sure that the seeds do not fall.

A fragrant dressing for your favorite dishes is ready!


Sweet and sour sauce

From honey agarics

This recipe will become one of your favorites and will definitely surprise all guests. Sour, aromatic and very aesthetic sauce from honey agaric goes well with all hot dishes - fish, meat or vegetables, looks beautiful on the table and tastes great!

Ingredients:

Whole pickled mushrooms - 200 gr.;

Butter - 100 gr.;

Sour cream - 200 gr.;

Onions - 1 pc.;

Sugar - 1 tablespoon;

Flour - 1 tablespoon;

Dried mushrooms in a pack (store) - 50 gr.;

Black pepper, dried rosemary, mustard seeds, ground paprika, salt.

Preparation:

We wash the mushrooms a little;

Soak the dried mushrooms for 15 minutes, then chop well;

Chop the onion;

Throw the oil into a frying pan or saucepan, and add a teaspoon of mustard seeds;

After 3 min. pour the onion there to fry until it becomes transparent;

Now add mushrooms - mushrooms and dried ones, stir over low heat for another 10 minutes;

Add sour cream (take low-fat), flour, sugar, salt and all the spices;

We stir so that there are no lumps, keep on fire a little more.

The honey agaric sauce is ready, bon appetit!



Honey mushroom sauce

Options for creamy mushroom dressings

These wonderful recipes sauces will become the secret weapon of every housewife. Agree how nice it is to surprise guests and see their admiration! We offer you unique recipes for mushroom dressings and gravies, as well as a bonus - a couple of recipes for meat dishes that will become your "trump cards". Use it and surprise your guests!

Ooriginal recipe with apple

This sauce has an unusual and rich taste: it is sweetish, with sourness, spicy and delicate, with a unique mushroom aroma. Ideal with cutlets and meat, white fish, grills, pasta, and just a gift potato. The ingredients are as follows:

Brown mushrooms - 200 gr.;

Large green apple - 1 pc .;

Low-fat cream - 250 gr.;

Butter - 150 gr.;

Hard cheese - 100 gr.;

Garlic - 2 cloves;

Black pepper, paprika, ground dried dill, rosemary, basil, salt;

Fresh basil - a few leaves;

Bay leaf - 2 pcs.

Let's start cooking:

  1. First, finely chop the mushrooms.
  2. Peel the apple from the core and peel, three on a medium grater.
  3. We also rub the cheese on a medium grater.
  4. Press the garlic or three.
  5. Heat the oil in a saucepan.
  6. Put two bay leaves on the bottom of the stewpan, add all the seasonings and salt.
  7. Pour the mushrooms almost immediately, stir and simmer for 10 minutes.
  8. Add the grated apple and garlic, mix, simmer for another five minutes.
  9. Pour the cream, wait until they heat up, then pour in the grated cheese.
  10. Stir everything over low heat a little more and turn it off.

Serve in a gravy boat, throw a couple of basil leaves on top. Yummy!


Mushroom sauce

Pork ribs in creamy mushroom sauce

This recipe will be your personal secret, you will see. Rack of pork ribs so delicious and savory that you won't even want to share the recipe with anyone! And the preparation is quite simple. Ingredients (for 2 persons):

Pork ribs - 500 gr.;

Fresh oyster mushrooms - 200 gr.;

Onion - 1 pc.;

Garlic - 5 cloves;

Rosemary - 2 sprigs;

Cream - 250 gr.;

Butter - 100 gr.;

Dried mushrooms - 50 gr.;

Bay leaf - 2 pcs.;

Mustard seeds - 1 tsp;

Black pepper, paprika, basil, cardamom, salt;

Hard cheese - 150 gr.;

Vegetable oil.

Cooking the dish:

  1. Put the pork ribs in a large frying pan with heated vegetable oil, set the heat on medium.
  2. Next to the ribs, throw 2 whole garlic cloves into the oil, and send one sprig of rosemary there. Add some salt to the ribs.
  3. We fry the ribs, constantly pouring the fat in which they are fried. On each side, until a delicious crust appears.
  4. We take out the ribs, put in a colander to drain off excess fat and liquid.
  5. Cut fresh oyster mushrooms finely.
  6. Soak the dried mushrooms for a short while, then cut them into smaller pieces.
  7. Shred the onion smaller.
  8. We take a clean frying pan, put butter, and over the fire. We throw in there two bay leaves and a teaspoon of mustard seeds, stir with a spatula. Pour in all the spices.
  9. After 5 min. pour on the onion, fry until light transparency.
  10. We fall asleep all the mushrooms. Add a little salt and stir. Simmer for 10 minutes.
  11. Pour in the cream, add the remaining garlic (pressed).
  12. After 5 minutes, turn off the sauce, add grated cheese.
  13. Place the ribs in a deep mold. Fill with sauce and put in the oven.
  14. We keep in the oven at 180 degrees for 15 minutes.

The meat is ideal with vegetables, pita bread or dark bread, fresh herbs.



Pork ribs with sauce

To spaghetti

The most common spaghetti will become a real restaurant pasta, exquisite and delicious, if you prepare the dressing correctly. Give it a try and stay in touch with this dish! For spicy sauce spaghetti needs components:

Champignons - 200 gr.;

Butter 100 gr.;

Cream 250 gr.;

Arugula is a small bunch;

Rosemary - a twig;

Basil - a few leaves;

Dill - half a bunch;

Garlic - 3 cloves;

Dried spices: oregano, marjoram, thyme, sage, black pepper, turmeric;

Salt;

Hard cheese - 100 gr.

The secret is in the spices and herbs, so stick to the recipe. Preparation:

  1. Cut the champignons into small pieces.
  2. Finely chop all fresh herbs, mix.
  3. Squeeze the garlic.
  4. Put butter in a deep frying pan, melt, throw in all the chopped greens. We stir for 2 minutes.
  5. We add mushrooms. Stirring, simmer for 15 minutes.
  6. Pour in the cream, keep it on low heat for 5 minutes.
  7. Add garlic, all the spices, a little salt, cheese. Stir for 5 minutes.

Serve with spaghetti with a sprig of basil!



Mushroom spaghetti sauce

To meat

It is accepted to serve with meat tomato dressings, but we will try to cook an incredibly aromatic and thick sauce which will make the meat taste even better. Let's prepare the ingredients:

Fresh mushrooms (better oyster mushrooms, but champignons are possible) - 150 gr.;

Prunes - 50 gr.;

Dried barberry - a teaspoon;

Walnuts - a teaspoon;

Cream - 250 gr.;

Butter - 150 gr.;

Garlic - 4 cloves;

Onion - 1 small or half medium;

Black and red pepper, basil, rosemary, curry.

We begin to conjure.

  1. Finely chop the mushrooms and onions.
  2. Rinse the prunes and cut them into small pieces.
  3. Chop the nuts.
  4. We heat a deep frying pan, throw in the butter.
  5. Add onion, simmer in oil for 5 minutes.
  6. Pour prunes, barberries, nuts, all spices and mushrooms there.
  7. Stir and simmer for 10 minutes.
  8. Add crushed garlic, pour cream.
  9. Stir for another 5 minutes over medium heat.

Serve hot!



Mushroom sauce for meat

With bacon

A very unusual thick mushroom and bacon sauce will win your heart. It goes perfectly with potatoes, vegetables, cereals, even meat dishes... Components:

Champignons - 200 gr.;

Bacon - 100 gr.;

Onions - 1 pc.;

Carrots - 1 small;

Butter - 100 gr.;

Cream - 250 gr.;

Spices, salt to taste;

Dill greens, a little basil.

Cooking the sauce:

  1. Cut the mushrooms into thin small pieces.
  1. Chop the bacon finely.
  1. We also cut the onion finely.
  2. Throw oil into a saucepan, immediately add onion.
  3. Add bacon after 5 minutes. We stir for 5 minutes.
  4. Add mushrooms, make the fire small, salt and season to taste.
  5. After 10 minutes, pour in the cream, add finely chopped dill and basil.
  6. Simmer on very low heat for another 7 minutes, and serve with a dish.

Bon Appetit!

Chicken fillet in sour cream-mushroom sauce

We share with you a great dish that is both simple and festive at the same time. It is not a shame to show it to guests, and an ordinary dinner will become a real feast! Components for 4 people:

Chicken fillet - 4 pcs.;

Onions - 1 pc.;

Garlic - 4 teeth;

Low-fat sour cream - 200 gr.;

Butter - 100 gr.;

Pine nuts - 1 tbsp;

Light raisins - 1 tsp;

Dried mushrooms - 100 gr.;

Salt, seasoning "Provencal herbs";

Hard cheese - 100 gr.

Cooking chicken:

  1. Boil the whole fillet in water for 10 minutes.
  2. Finely chop the onion.
  3. Dried mushrooms soak for 10 minutes in water, cut finely.
  4. Heat the oil in a pan, fry the onion until translucent.
  5. Add mushrooms to the onion, immediately nuts, raisins and all the seasonings, a little salt.
  6. Add the grated garlic, mix and pour in the sour cream.
  7. Stir over low heat for 5 minutes.
  8. We take our boiled fillet, put it in a deep mold.
  9. Fill with sauce, sprinkle with grated cheese on top.
  10. We send to the oven for 30 minutes.

Enjoy!



Chicken sauce

Creamy mushroom sauce

This sauce is almost independent dish... It replaces meat for vegetarians, very decorating boiled potatoes, grilled or stewed vegetables, various vegetable dishes, fish. Sauce products:

Fresh mushrooms - 200 gr.;

Flour - 3 tablespoons;

Milk - 200 gr.;

Butter -150 gr.;

Hard cheese - 100 gr.;

Onions - 1 pc.;

Spices, salt.

Everything is very simple:

  1. Chop the onion smaller and fry for 7 minutes for butter.
  2. Add finely chopped mushrooms, fry for another 10 minutes.
  3. Pour in flour, stir well. Add salt and spices immediately.
  4. Slowly pour in the milk in a very thin stream, while stirring the sauce. It is important that no lumps form.
  5. Stir the mixture for 5 minutes, then add the cheese, and immediately turn off the gas.

Cream sauce is ready to serve!



Cream sauce

Sauce with mushrooms and sour cream

A lighter, more dietary and lean option cream sauce- this is a recipe with sour cream. Try it! The components are as follows:

Champignons - 150 gr.;

Low-fat sour cream - 200 gr.;

Onions - 1 pc.;

Vegetable oil;

Hard cheese - 100 gr.;

Flour - 1 tablespoon;

Garlic - 3 cloves;

Herbs, spices, salt.

Preparation:

  1. Chop the onion finely, fry it lightly in vegetable oil.
  2. Add finely chopped champignons to the onion, fry everything together over low heat for about 10 minutes.
  3. Add garlic, spices, salt.
  4. Add sour cream and reduce heat. While stirring, keep on fire for 10 minutes.
  5. Pour in a spoonful of flour, cheese, mix everything, and after 3 minutes turn it off.

The creamy dressing is ready!



Sour cream sauce

Milk

Very light and sophisticated gravies are made with low-fat milk and herbs. Let's try? Components:

Champignons - 150 gr.;

Milk - 200 gr.;

Flour - 2 tablespoons;

Butter - 100 gr.;

Hard cheese - 100 gr.;

Dill - a bunch;

Garlic - 2 cloves;

Spices nand your taste.

Cooking:

  1. Chop the mushrooms finely.
  2. Put butter in a frying pan, melt and fry the mushrooms for 7 minutes.
  3. Add spices, salt and garlic. Pour in milk. Stir for 5 minutes.
  4. Pour in flour, thoroughly dissolve it in the milk mixture, crush the lumps.
  5. Add chopped dill and cheese, simmer for 5 minutes.

    6. Milk sauce

    On broth

    Mushroom broth gravy - lean, very thick and tasty addition to everyday meals. Ingredients:

    Chicken or meat broth - a glass;

    Gdried ribs - 50 gr.;

    Fresh mushrooms - 150 gr.;

    Vegetable oil;

    Onions - 1 pc.;

    Carrots - 1 pc. small;

    Garlic - 3 cloves;

    Spices, spices, salt;

    Flour - 3 tablespoons

    Cooking the gravy:

    1. Fry finely chopped onions with finely grated carrots in vegetable oil.
    2. Cut fresh mushrooms into thin slices, soak dried ones for 10-15 minutes and do not cut them.
    3. Add all the mushrooms to frying, salt, add spices and seasonings.
    4. Add garlic and pour out a glass of broth. Bring to a low boil.
    5. Pour in a little flour, mix thoroughly so that there are no lumps, and the mass is homogeneous.
    6. We try for salt and spices, and turn on the sauce.

    Try how delicious it is!


    Broth sauce

    With eggs

    This unusual recipe will go into your piggy bank, and you will use it repeatedly in your kitchen. Let's try to make an egg-mushroom sauce with cream. Ingredients:

    Eggs - 2 pcs.;

    Champignons - 200 gr.;

    Cream - 200 gr.;

    Onions - 1 pc.;

    Dried parsley, dill, cilantro, basil;

    Slwillow oil - 100 gr.;

    Hard cheese - 100 gr.

    Begin:

    1. Chop the mushrooms very finely. The same goes for onions.
    1. Melt all the butter in a saucepan, add the onion and stir until slightly translucent.
    1. Add mushrooms, salt and sprinkle with black pepper, you can add spices to taste.
    2. Simmer the mixture for 10 minutes.
    3. Break the eggs into a separate bowl, mix with the cream and beat with a mixer.
    4. Pour the egg mass into a frying pan, add salt.
    5. After 5 minutes add cheese and dried herbs, mix well and serve.



    Egg sauce

    Enjoy the taste of your favorite dishes with original dressings according to our recipes. Don't forget to like it and share with your friends!

Any tasty dish doubly tastier if served with any original sauce... And if this is a mushroom sauce, then it will not hurt to immediately cook a double portion. Mushroom sauce goes well with almost any food. Amazing pasta with mushroom sauce, any vegetables, meat, fish.

Cooking mushroom mushroom sauce

The technology for preparing any kind of mushroom sauces is, in principle, similar. Some rules should be followed, and the sauce will always be smooth, aromatic and tasty.

How to make champignon sauce?

  • for the sauce, take only strong, young mushrooms;
  • it is better to remove the top film from the mushroom cap;
  • if you fry the flour before adding it to the sauce, the sauce will turn out to be more delicious;
  • if lumps have formed in the sauce, break them with a blender, or strain;
  • cover the sauce with damp baking paper to prevent the sauce from forming as it cools.

Ingredients:

  • champignons - 600 g;
  • beef broth- 300 ml;
  • flour - 1 tbsp. spoon;
  • leek (leg) - 4 pcs.;
  • butter - 1 tbsp. spoon;
  • sour cream - a small jar;
  • salt, spices - to taste;
  • parsley greens - 1 bunch.

Preparation

We clean the champignons from the top film, debris and rinse. Chop thinly and dip in boiling broth to cook until tender. This usually takes no more than half an hour.

Melt the butter in a frying pan and fry the leeks in it until light golden. After that, add flour here, and, stirring, also let it take on a golden hue.

Pour the boiling broth into the onion and flour a little bit and, intensively rubbing the lumps, we get a homogeneous thick mass. We turn off the gas.

Add sour cream to this mass, stir and pour everything into the broth to the mushrooms. Salt and pepper. Cook for about 10 minutes. ready. Now you can add a couple of drops of lemon juice and chopped herbs to it.


You can use cream instead of sour cream. Champignon sauce with cream has more delicate taste, without the sourness that sour cream gives to the sauce. You can also slightly change the cooking technology.

Ingredients:

  • champignons - 500 g;
  • large onion - 1 pc .;
  • butter;
  • flour - 3 tsp;
  • cream - 0.5 l;
  • salt pepper.

Preparation

We prepare the mushrooms in the same way as in the first recipe and fry them in butter over medium heat. When the mushrooms are almost ready, add finely chopped onions. Fry everything together a little more.

Then add flour, mix it well with mushrooms, and dilute the whole mass with cream, pouring it in a thin stream and stirring vigorously.

Bring to a boil, salt, pepper and cook over a tiny fire under a lid for about fifteen minutes. We serve creamy mushroom sauce from champignons with pasta, meat, boiled vegetables.


White mushroom sauces are good. This recipe goes well with boiled fish... It is prepared on the basis of white fish sauce.

The aroma of mushrooms can leave few people indifferent. And if they perform in a duet with cream, they turn into a delicacy that can add a noble taste to almost any dish. Mushroom sauce with cream can be served with potatoes, pasta, chicken, any meat and even fish. Because of the versatility of this gravy and its excellent organoleptic qualities, it is one of the dishes that any housewife should learn to make.

Cooking features

The process of making mushroom and cream sauce can have varying degrees of difficulty, but still for most famous recipes even a novice housewife can cook it. In order to avoid mistakes and get the expected result, she will need to know and take into account several important points.

  • You can use any mushrooms for the sauce, each type will give it its own taste. It is only important to prepare the mushrooms, taking into account their category. Boletus, chanterelles, champignons and oyster mushrooms do not need complex preparation, but the rest of the mushrooms will have to be boiled beforehand, and sometimes also soaked for a certain time.
  • For the preparation of the sauce, you can use not only fresh mushrooms... but also frozen, canned, dried. The frozen ones are given the opportunity to thaw in natural conditions, without a temperature drop, water is drained from them. Canned forest gifts must be pre-washed and dried. Dried mushrooms are soaked for several hours, then washed and boiled, after which they can be used to make sauce or other dishes.
  • Mushrooms are finely chopped into the sauce, otherwise mushrooms stewed in cream will come out instead of gravy. You can even grind the main ingredient with a blender or meat grinder.
  • Most often, onions are added to mushroom sauces; it is able to emphasize and enhance the taste and aroma of mushrooms. You need to chop the onion for the sauce as small as possible so that it is almost not felt in it, does not distract attention.
  • If you want the sauce to be thicker, you can add flour or starch to it.
  • If the technology for preparing the sauce according to the selected recipe provides for frying the ingredients, it is best to cook them in butter, and not in vegetable oil, although both options are acceptable.
  • When preparing a creamy mushroom sauce for a particular dish, add seasonings, vegetables, fresh herbs or other ingredients suitable for the main appetizer. For example, when preparing gravy for fish, it does not hurt to add lemon juice or white dry wine... Creamy mushroom sauce with the addition of tomatoes is well suited to pasta or cutlets. However, you should not put a lot of spices in the mushroom gravy, so that they do not interrupt the taste and aroma of the main ingredient.

There are many recipes for creamy mushroom sauce. Cooking technology may have some differences. To save yourself from disappointment, it is worth adhering to the recommendations that accompany a particular recipe.

Delicate creamy porcini or champignon sauce

  • fresh or frozen mushrooms (porcini or champignons) - 150 g;
  • cream with a fat content of 10% - 0.25 l;
  • onions - 100 g;
  • butter - 100 g;
  • water - 120 ml;
  • fresh dill - 30 g;

Video recipe for the occasion:

Cooking method:

  • Peel the mushrooms, wash, cut into small cubes. Do not grind too much, as later the products will be grinded using a blender.
  • Peel the onion and cut it into small pieces.
  • Melt the butter in a saucepan, put the onion in it, fry it for a few minutes, until it begins to brown.
  • Add the mushrooms, fry them until the excess liquid evaporates from the saucepan.
  • Salt and pepper the mushrooms, pour cream over them. Simmer for 10 minutes.
  • Add finely chopped dill, simmer mushrooms and onions for another 5 minutes.
  • Transfer the contents of the saucepan to a blender jar and beat until smooth.
  • Return the sauce to the saucepan, bring to a boil and cook until thick.

The sauce prepared according to this recipe can be considered universal. It goes well with meat and poultry dishes, spaghetti and potatoes.

Thick dried mushroom sauce with cream

  • dried porcini mushrooms - 20 g;
  • cream (low-fat) - 0.2 l;
  • flour - 20 g;
  • butter - 40 g;
  • salt, seasonings - to taste;
  • water - how much will go away.

Cooking method:

  • Put the dried mushrooms in a bowl, cover with cool water. Leave them for 6-8 hours so that they absorb water and return to their original volume.
  • Wash the swollen mushrooms, put in a saucepan, fill with clean water.
  • Place the pot on the stove and bring to a boil. Cook for 5 minutes over medium heat, skimming off the foam protruding on the surface.
  • Salt, reduce heat, continue cooking for 15-20 minutes.
  • Throw the mushrooms in a colander, let them dry a little. Grind them with a blender or meat grinder.
  • Melt the butter in a saucepan. Lightly fry the flour in it.
  • Whisk the contents of the saucepan with a whisk and add the cream. Cook the sauce until it thickens.
  • Add mushrooms to the sauce, salt and season to taste. Cook for 2-3 minutes and remove the gravy from heat.

Mushroom gravy, cooked in cream, can be served with cutlets, meatballs and similar products from meat, chicken and even minced fish.

Creamy mushroom sauce for pasta

  • fresh champignons - 0.3 kg;
  • onions - 100 g;
  • drinking cream - 0.5 l;
  • hard cheese - 100 g;
  • wheat flour - 20 g;
  • refined vegetable oil - how much will it take;
  • salt, seasonings - to taste.

Cooking method:

  • Wash the mushrooms, blot with a napkin. Cut into small cubes.
  • Peel the onion and chop it very finely too.
  • Heat oil in a saucepan, put onions and mushrooms in it. Fry them until the liquid released from the mushrooms evaporates.
  • Sprinkle the flour on the mushrooms and onions. Stir.
  • Pour in the cream while stirring the contents of the saucepan to prevent flour lumps from forming.
  • Wait for the contents of the saucepan to boil. Cook the sauce for 5 minutes.
  • Grate the cheese finely, put it in a saucepan, mix its contents well and immediately remove the container from the heat.

Mushroom sauce with cream and cheese will become perfect complement to spaghetti, but it can also be served with other pasta.

Mushroom fish sauce with cream

  • champignons - 0.25 kg;
  • cream with a fat content of 20% - 0.2-0.25 l;
  • dry white wine - 100-120 ml;
  • onions - 150 g;
  • creamy or olive oil- taste;
  • salt, black pepper - to taste.

Cooking method:

  • Prepare the mushrooms by washing, drying and chopping finely.
  • Remove the husks from the onions, cut the vegetables into small pieces.
  • Melt butter in a saucepan, put onion in it, simmer until it becomes transparent.
  • Add mushrooms to the onion. Fry them until there is almost no excess liquid in the saucepan.
  • Pour wine to the mushrooms. Put them out in it for 4-5 minutes, until the alcoholic smell disappears.
  • Add cream. Simmer the mushrooms in them for 5 minutes after the sauce has boiled.

The sauce prepared according to this recipe goes well with fish dishes... It can also be served with chicken breast.

Creamy mushroom sauce is a versatile sauce that will add noble notes and a seductive aroma to any dish. There are a lot of his recipes, when choosing a variant of a creamy mushroom sauce, you should be guided by what kind of appetizer it will be served with.