If you want to diversify the everyday life of home cooking, then add to the usual dishes sauce or gravy. In this article, we'll look at how to prepare a mushroom sauce - the most versatile and simple addition to your homemade culinary masterpieces.
Mushroom Sauce of Champignons - recipe
Mushroom sauce from champignons - the most affordable option among all the variety of recipes available. It certainly will please anyone, because the delicate and delicate taste of champignons in its composition does not interrupt, but complements the taste of the dish.
Ingredients:
- butter - 150 g;
- onion - 2 pcs .;
- champignons - 400 g;
- sour cream - 1 item;
- lemon - 1 piece;
- parsley - 50 g;
- mustard (powder) - ½ tsp;
- salt - 1 teaspoon;
- pepper - to taste.
Preparation
On the melted butter, fry the finely chopped onion until tender, add the washed and peeled mushrooms, which must first be arbitrarily cut. The roast is cooked under the lid for about 10 minutes. Next, remove the frying pan from the fire and add sour cream, mustard, lemon juice, chopped parsley, salt and pepper. At this stage, we return the frying pan back to the stove, the fire is minimal, and I will pour out the tushi for 15-30 minutes, depending on the desired density. If you want to speed up the process, you can add a tablespoon of flour to the sauce.
Sauteed mushroom with sour cream
Another version of tender gravy, prepared with forest mushrooms and additions in the form of fragrant herbs - an ideal accompaniment to baked game and dishes from potatoes.
Ingredients:
- "Pancetta" - 60 g;
- olive oil - 2 tbsp. spoons;
- Butter - 2 tbsp. spoons;
- forest 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 you make a mushroom sauce, fry pan with marinated olive oil and butter (1 tablespoon each) to a golden color (do not bite the bacon, otherwise the sauce will be spoiled!). Next in the pan are peeled and sliced, depending on the size, forest mushrooms, which fry for 6-8 minutes. Next, add crushed thyme, basil and garlic, fry another 2-3 minutes and pour the future sauce with cream, or sour cream. As soon as the sour cream begins to boil - season the sauce with salt and pepper and cook until the preferred consistency. If you want to get a sauce more thickly, add a little flour or grated cheese, and if on the contrary - pour the mushroom broth or clean water.
Mushroom sauce from dry white mushrooms
If you want to get a whole mushroom bomb on your plate, then use as the main ingredients the gravies are not fresh, but dried mushrooms, the most common of which are white. We used to think that the ceps are mainly part of the cream sauce only, but this is not the case. Try to prepare a tomato sauce with these delicious mushrooms and please yourself and your loved ones with an unusual addition to your favorite side dishes.
Ingredients:
- olive oil - 4 tbsp. spoons;
- onion - 1 pc .;
- Dried white mushrooms - 70 g;
- tomatoes - 400 g;
- sugar - 1 teaspoon;
- salt - 1 teaspoon;
- wine - 150 ml;
- marjoram - 1 tbsp. a spoon;
- garlic - 3 cloves;
- flour - 1 tbsp. a spoon.
Preparation
First of all, mushrooms soak in hot water for 1-2 hours. On olive oil fry sliced onions until transparent, then squeeze out 3 cloves of garlic and cook for about a minute. Tomatoes are blanched to get rid of the skin, and then arbitrarily large cut and put into a frying pan to onions and garlic. Well season with herbs and spices, add a tablespoon of flour and pour the wine for flavor.
Meanwhile, in a separate frying pan fry the chopped white mushrooms 10-15 minutes, which afterwards also go to tomatoes. The sauce from the dried mushrooms will be ready in 7-10 minutes after boiling.