It is known that the purchase of white mushrooms is not a cheap pleasure, but it justifies itself. Supplement in the form of fragrant white mushrooms will suit almost any dish. Today we will tell you how to prepare a sauce from these amazing mushrooms, which will also become a universal addition to your favorite dishes.
The recipe for white sauce with mushrooms
White creamy sauces are great for dishes from meat and side dishes. Another version of this universal sauce we want to share in the recipe below.
Ingredients:
- dried ceps - 30 g;
- hot water - 1 item;
- shallots - 1 piece;
- butter - 1 tbsp. a spoon;
- thyme - 1/2 tsp;
- salt, pepper - to taste;
- cream - 1/4 of a century;
- grated parmesan cheese - 1/3 of a century;
- olive oil - 1 tbsp. a spoon.
Preparation
Fill the dried mushrooms with a glass of hot water and leave for 20 minutes. We merge and store water from under the mushrooms. Butter the butter in a frying pan and fry on it chopped mushrooms with onions, garlic, thyme, salt and pepper. After 2 minutes add to the pan a mixture of cream and water left after soaking the mushrooms. Sdabrivaem future sauce grated Parmesan and cook, stirring, over low heat, 2-4 minutes, until the sauce of dried white mushrooms does not thicken.
The recipe for sauce from dry white mushrooms
Cook a juicy steak and can not find the right sauce to it? The ideal option is a white mushroom sauce with the addition of gorgonzola cheese. The noble mold of cheese will set off the taste of the steak with a light ostrich, which will be smoothed with wine and mushroom flavor.
Ingredients:
- olive oil - 3 tbsp. spoons;
- dried white mushrooms - 1 item;
- onions - 1 pc .;
- thyme - 1 branch;
- dry white wine - 1/4;
- Gorgonzola cheese - 100 g;
- mayonnaise - half a century;
- salt, pepper - to taste.
Preparation
Mushrooms fill with hot water and leave for 20-25 minutes, after which finely chopped and fried together with shallots on the order of 5 minutes. Add the thyme, white wine, salt, pepper to the frying pan and continue cooking until the liquid is completely evaporated.
Meanwhile, cheese, mayonnaise and mustard are put in a blender and beat until homogeneous. Transfer the resulting mass to a pan and mix. We wait until the sauce thickens and remove it from the fire.
Sauce from frozen white mushrooms
The classic tomato sauce will play with new colors with the addition of fragrant white mushrooms. This sauce is suitable for preparing classic Italian dishes, such as pasta, pizza and lasagna, and to complement the dishes of Russian cuisine: stewed cabbage, garnishes of cereals and potatoes or meatballs.
Ingredients:
- white mushrooms - 150 g;
- olive oil;
- onions - 1 pc .;
- bay leaf - 1 pc;
- tomatoes in its own juice - 800 g;
- salt, pepper - to taste;
- sugar - 1/2 tsp;
- champignons - 150 g.
Preparation
White mushrooms are thawed and finely chopped. In a frying pan, we warm up the olive oil. Onion grind and fry in olive oil until transparent, adding a bay leaf. Once the onion is clear, put mushrooms to it and continue cooking for another 4-5 minutes. Fill the browned onions and mushrooms with tomatoes together with the sauce. Season sauce with salt, pepper and a little sugar. We evaporate excess moisture from tomatoes over low heat, periodically mixing the sauce.
Champignons cut into plates and quickly fry in a separate frying pan. Fry the mushrooms in a thickened sauce and remove it from the fire. Now the sauce can be served to the table at once, or it can be supplemented with grated parmesan and fresh basil.