After a successful collection of mushrooms, when half of the shelves in the pantry are filled with mushroom pickles , and you seemingly managed to cook all of the existing dishes with mushrooms, the rest of the crop can be allowed to freeze and enjoy the gifts of autumn even outside the season, later letting the billets on the mushroom sauce , eg.
Recipe for mushroom gravy from frozen mushrooms
Ingredients:
- shallots - 90 g;
- Dried thyme - 1 teaspoon;
- frozen mushrooms - 320 g;
- dry white wine - 45 ml;
- mushroom broth - 750 ml;
- flour - 5 g.
Preparation
Warm up the olive oil, save it with shallots or replace the latter with a young onion. Mushrooms defrost and chop, and then add to the frying after 7 minutes. Supplement the sauce with dried thyme, and when all the moisture from the fungus evaporates, pour them wine, and a minute later - the mushroom broth. Wait until the sauce begins to thicken, and then pour a little flour. Another couple of minutes and a wonderful company of mashed potatoes will be ready.
Mushroom sauce from frozen mushrooms with sour cream and peas
Ingredients:
- mushrooms (thawed) - 380 g;
- a handful of green peas;
- onion - 70 g;
- vegetable oil - 25 ml;
- butter - 5 g;
- broth - 80 ml;
- sour cream - 120 ml;
- carrots - 50 g.
Preparation
Scrub the carrots and chop the onions. Vegetables, save on a mixture of oils and add to them pieces of thawed mushrooms. When the frying pan is dry again, put green peas on it, fill it with broth and sour cream and leave it to boil until thick.
Such a mushroom sauce is easy to make in a multivark, for this, let the vegetables and mushrooms come in the "Bake" mode, and after adding the sour cream go to "Quenching" for 15 minutes.
How to cook mushroom sauce?
Mushroom sauce from frozen mushrooms can have a slightly less pronounced taste than its analogue on a fresh basis, but the gravy of this recipe turns out to be very saturated because the mushroom taste does not interrupt the vegetables and the abundance of spices.
Ingredients:
- butter - 35 g;
- mushrooms - 450 g;
- flour - 10 g;
- broth - 480 ml;
- a mixture of Provencal herbs (dried) - a pinch.
Preparation
Thawed mushrooms are cut into plates and put in a saucepan with butter. When mushrooms give away all their moisture, season them, sprinkle with flour and start to pour the broth very slowly in small portions. Once all the liquid is added, leave the gravy to thicken for 7-10 minutes.