If you do not know what kind of mushrooms to prepare the sauce - prepare a sauce of chanterelles. A rich aroma, taste of forest mushrooms and a very pleasant yellow-orange shade make you fall in love with it from the first test.
For the sauce, take medium sized mushrooms, collected in ecologically correct places, as mushrooms excellently absorb any substances.
To make the sauce turn out, carefully inspect the mushrooms and remove wormy, rotten or dry. From the tips of the legs clean dirt or cut them, on the hats should not be garbage.
If the sauce is prepared with dairy products (sour cream or cream), be sure to choose a natural product made without substitutes and vegetable fats.
Do not zealous with spices - they will break the taste and flavor of mushrooms.
Simple sauce
We cook the easiest mushroom sauce from chanterelles - we need a minimum of products and very little time.
Ingredients:
- Freshly scratched, washed and brushed chanterelle - 1 kg;
- odorless oil unrefined sunflower - 50 ml;
- onion round - 300 g;
- salt without additives - 2 pinches.
Preparation
The ideal sauce of chanterelles for meat is prepared on the principle of "nothing superfluous". So we put the mushrooms in a saucepan, pour the water and cook for a quarter of an hour. You can put a couple of laurel leaves or a few peas of sweet pepper, but the taste will be different. Meanwhile, we clean and finely chink the onions. Heat the oil to a light haze and begin to fry the onions. By this time, the mushrooms must boil. We merge the water, we cool it a little and chop the mushrooms as much as possible using any convenient device. Add the mushrooms to the golden onion and simmer until the consistency we need. At the end, salt and serve with bits, cutlets, fried chicken. Also this sauce of chanterelles is good for spaghetti, buckwheat, mashed potatoes .
Add a cream tint
Even more tasty is the combination of mushrooms and cream, so we boldly buy either natural cream from whole milk with a fat content of not less than 18%, or homemade sour cream .
Ingredients:
- chanterelles, prepared in advance - 1 kg;
- onion oblong - 4 pcs .;
- salt, sea iodized - 1 tbsp. spoon without roller coaster;
- cream - 100 ml, or sour cream - 150 g, or soft cheese - 70 g;
- oil "Peasant" or similar - 100 g.
Preparation
Of course, this sauce of chanterelles with sour cream on butter will be very high-calorie, if you want to make it easier, use less fat cream and vegetable oil. Boil the mushrooms for 20 minutes, until they are cooked, finely chop the onion and begin to pass it. Add the crushed mushrooms when the onion is soft and stew until all the liquid is evaporated. Add salt and sour cream, cream or finely grated cheese. Remember that sauce of chanterelles with cream or sour cream can not be boiled - warm up and immediately turn off. But the cheese sauce can be heated longer. You can also invent your own sauce from chanterelles, using these recipes as a base for creativity.