Technology for preparing mushroom sauce from champignons with milk

When cooked in milk, mushrooms turn out tender, with a bright, rich taste. Most often, first courses or various sauces are prepared with the addition of a dairy component, but this ingredient can also be used to prepare second courses. If you prefer a dietary option, use skim milk, and if you want to make a hearty dish, you can replace this product with cream.

Description of preparation:

Here is a simple recipe for mushroom sauce made from champignons with milk. It turns out to be a very liquid sauce, so I recommend following this recipe, but after all the ingredients are added and the sauce is slowly simmering, you can wait not ten minutes, but longer if you like thick and “rich” sauces. If you prefer something lighter, then let the sauce remain liquid and tender. Good luck!

Main ingredient: Mushrooms / Dairy products / Milk / Champignons Dish: Sauces / Mushroom sauce Cuisine geography: European

Nutritional and energy value:

Champignon sauce with milk

Mushroom and milk sauce is great for second courses . It turns out slightly runny, if desired, make it thick. To do this, boil it for more than 10 minutes. According to the recipe, the gravy turns out to be tender and light.

Ingredients

The preparation time for ingredients is 10 minutes. Total cooking time is half an hour. The number of components is indicated for 4 people.

Grocery list:

• champignons – 450 g;
• large onion – 1 head;
• butter – 70 g;
• milk – 200 g;
• flour – 4 tbsp. l.;
• garlic – 1 clove;
• nutmeg – 1-2 chips;
• dried basil – 1 chip;
• dried parsley – 1 tsp;
• salt pepper.

100 g of ready-made champignon sauce with milk contains 90 kcal.

Description of preparation

Stages of preparing mushroom sauce
Mushroom sauce, cooked from champignons with milk , is quite versatile. It is used for vegetables, fish, meat, casseroles, pancakes, dumplings. You can simply spread it on bread and it makes a delicious sandwich. Cooking method:

1. Place the frying pan on the fire, add a piece of butter and wait for it to melt.
2. Add finely chopped onion and sauté until the cubes are transparent.
3. The champignons are washed, wait for the water to drain from them or place them on a towel so that it absorbs the moisture.
4. Chop them finely. The pieces should be the same size.
5. Place the mushrooms in the pan and fry for another 5 minutes.
6. Sift flour into a saucepan, stir and fry a little. Then pour the milk in a small stream, without ceasing to stir. The consistency should be homogeneous and without lumps.
7. Boil the sauce for another 3-4 minutes, achieving the desired thickness.
8. Add salt, seasonings, and nutmeg.

At the end add finely chopped garlic. The aroma is incredible. Mushroom sauce with milk is an addition to meat, fish, and chicken.

Secrets of a delicious sauce with mushrooms and milk

Secrets of delicious mushroom dressing

You can tell if mushrooms are good by their structure and color. Fresh champignons have a white and elastic cap, the leg is pressed tightly against it. If there are spots on the mushroom, this indicates that they are not fresh. Such a product will become bitter during heat treatment. The champignons do not need to be cleaned; you can simply rinse them under the tap. When choosing milk, it is recommended to give preference to a product with a fat content of 3.2%, so the sauce will be richer and more tasty.

It is important that the flour used to make the gravy does not form lumps. To do this, sift it before immersing it in a frying pan or pan. This will minimize the formation of lumps. Then hot milk is poured in, but boiling water cannot be used, as there will be a lot of balls.

It is also necessary to constantly stir the mass; it is better to do this with a wooden spatula. The gravy will not last long, so if the housewife prepares a large amount of sauce, it can be frozen. Before serving, defrost and boil. The milk sauce is fresh again.

When cooking the sauce, it is recommended to experiment with seasonings and spices. Additives change the taste of a dish, making it more spicy, fragrant, or sweet, spicy. Most compatible spices:

• ginger adds a slight sour note and softens the taste of the dish;
• coriander will give a slight smell, a taste of anise, and make the sauce spicy;
• nutmeg can be grated onto the gravy before serving, it will turn out sweetish and aromatic;
• sesame will add a nutty aroma;
• ground black pepper is added to give it a spicy taste;
• Turmeric is used to give the sauce a yellow tint and an oriental flavor.

But do not forget that many seasonings are added in small quantities, at the tip of a knife.

Other options for mushroom dressing for side dishes

Variants of mushroom sauce
The sauce made from mushrooms, cream and olives has a pleasant and bright taste. To add piquancy, soy sauce is added, thanks to which the dressing becomes interesting in taste. In the following recipe you should clearly feel the pieces of mushrooms and olives. The gravy goes well with meat, fish, buckwheat, and pasta.

Ingredients:

• champignons – 200 g;
• olives – 40 g;
• onions – 1 pc.;
• cream 25% – 300 ml;
• soy sauce – 1 tbsp. l.;
• sunflower oil – 4 tbsp. l.;
• olive oil – 3 tbsp. l.;
• salt, pepper, nutmeg to taste.

Step by step recipe:

1. First, peel the onion and cut it into cubes.
2. Pour oil into the frying pan and heat it. Add onion and sauté for 2 minutes. The cubes should become soft and golden.
3. The mushrooms are washed and chopped as finely as possible. Place in a frying pan and continue to fry over medium heat for 5 minutes.
4. Then salt and add pepper. Cream is poured.
5. When the cream has reduced slightly and become thick, the mixture is stirred. The fire is kept to a minimum.
6. The olives are cut into small pieces and added to the other ingredients. Mix thoroughly and add soy sauce.
7. Simmer for another 3-4 minutes, achieving the desired consistency.
8. The pan is removed from the stove and covered with a lid. Let stand for 15 minutes

Milk-mushroom sauce goes well with potatoes, rice, vegetables, fish, and beef. Place the side dish or meat on the dish and pour over the gravy.

Classic champignon sauce

There is no need to choose small mushrooms for the sauce. Even overgrown ones can be used. A tasty addition to the side dish will allow you to serve the main dish in an original way.

The recipe for classic mushroom sauce from champignons does not contain expensive and unavailable ingredients. To prepare the gravy you will need:

• mushrooms – 400 g, water – 200 ml, onions – 3 pcs.;
• vegetable oil – 50 ml, butter – 20–25 g;
• ground black pepper – 3–2 g, salt – 2–3 g;
• sugar – 3-4 g, bay leaf – 1 pc.

Step-by-step cooking instructions are as follows:

1. We peel the vegetables, rinse thoroughly and dry. Pour water into a saucepan and add bay leaf, bring to a boil.
2. Place the mushrooms in boiling water and cook for 5-6 minutes. Remove the bay leaf and strain out the champignons, reserving the broth.
3. Pour vegetable oil into a frying pan and set to heat. Cut the onion into arbitrary pieces and place in a frying pan for frying.
4. Combine the mushrooms and fried onions and blend with a submersible blender until pureed.
5. Add butter, salt, pepper, sugar and mushroom broth to form a sauce. Mix or beat with a blender. We taste, adjusting the salt and sugar content.

The champignon sauce is gray in color. Not all gourmets are happy with this. To change its color, cooks use a trick and add turmeric. The dish takes on a beautiful amber color. If you do not add oil to the gravy, the dish is suitable for meals on fasting days or for vegetarians.

Recipe 1. Mushroom broth with potatoes

Ingredients:

• Potatoes – 12-15 pcs.
• Fresh champignons – 0.6 kg.
• Onion – 1 pc.
• Carrot – 1 pc.
• Parsley to taste.
• Vegetable oil – 3-4 tbsp. l.
• Sour cream - a third of the jar.
• Ground black pepper.
• Dill to taste.
• Salt to taste.
• Bay leaves (several).

Cooking steps:

1. Remove the skin from the caps and carefully wash the fruiting bodies. We cut each leg into small pieces, which we fry in a frying pan.
2. Peel the carrots and chop them into small slices. Fry in a separate container along with parsley and onion half rings.
3. The caps need to be chopped into slices. We scald and use a sieve to get rid of the water. Then transfer to a container with boiling water and cook for 30-40 minutes.
4. Peel the potatoes and then cut them into small cubes.
5. We mix potatoes, fried champignon roots, chopped carrots, herbs and onion half rings.
6. Add salt and ground black pepper, and don’t forget to add bay leaves. Cook until fully cooked.
7. You can add your favorite herbs or spices.

The sauce is particularly juicy and has pleasant aromatic notes.

Ingredients:

• Mushrooms – 0.4 kg.
• Onion – 1 pc.
• Flour – 1 tbsp. l.
• 0.15 kg sour cream.
• Parsley and dill.
• Salt to taste.
• Ground black pepper.
• A little butter.

Cooking steps:

1. We chop forest products into small pieces.
2. Place a container with 1 cup of water on medium heat, transfer the champignons into it and cook until a soft consistency appears.
3. After a while, add a tablespoon of flour and mix thoroughly. Pour 0.1 kg of sour cream into the boiling liquid. Don't forget to add a little salt.
4. When the mixture is ready, add a small amount of butter and dill and parsley.
5. This addition is perfect for vegetable or meat dishes, especially potato casserole.

For our sauce we take the following products:

• Mushrooms - champignons -200 gr
• a lot of onions
• milk 1/2 cup
• butter - 1 tablespoon
• pepper
• salt.

We cut the mushrooms into very large pieces, and chop the onion finely.

Take a frying pan and heat the sunflower oil, first fry the onion, then add the mushrooms, stir from time to time. After the mushrooms are fried, add milk, butter and a little flour. Mix everything and add pepper and salt. Close the lid and simmer for another 5 minutes, everything is ready.

I’ll tell you one secret, so that the sauce has a pleasant mushroom aroma, at the end you need to add grated mushroom, turn off the gas and let the sauce brew. This simple and inexpensive sauce will decorate any dish and give it a zest. Well, for dinner we had this sauce with sausages in dough. Bon appetit.

Dear readers, if you have tasty and interesting recipes, send them to us samodelkainfo{dog}yandex.ru or publish them yourself on our website about homemade products (registration 1 minute). Also check out our original recipes:

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Cooking features

As already mentioned, the process of preparing milk sauce is not very difficult and does not take much time, but the housewife cannot do without knowing some of the subtleties.

• The amount of flour used in the recipe depends on how thick you want the sauce to be. To make a thick sauce, you need to take a third of a glass of flour per glass of milk, that is, about 50–60 g. If you want to get a medium-thick sauce, then for two glasses of milk it is enough to take two tablespoons of flour, this is about 30–35 g. For use As a gravy, a liquid sauce is most often made, for which take a heaped tablespoon of flour (about 20 g) for two glasses of milk. The amount of butter usually matches the amount of flour used, that is, for a liquid sauce you need 20 g of butter, for a medium-thick sauce - 40 g, for a thick sauce - 60 g of butter.
• To ensure that no lumps form in the sauce when preparing the sauce, the flour is initially calcined in a dry frying pan. This does not need to be done for long: as soon as the nutty aroma appears, remove the pan with flour from the heat. The cooled flour is transferred to a saucepan and proceed to the next stage of preparing the sauce.
• Milk is added to the sauce in small parts, each time whisking the contents of the saucepan until a homogeneous mass without lumps is formed.
• At the next stage, add butter cut into pieces. Once the butter has dissolved in the sauce, it is ready. However, even after this, you can add additional ingredients to it: herbs, seasonings, salt or sugar. In this case, you can cook the sauce a little longer.
• Some recipes call for thickening the sauce not with flour, but with eggs or starch. In this case, the technology will be slightly different. If egg yolks are used, the sauce is heated in a water bath or very low heat, while trying not to bring it to a boil. If the recipe specifies starch, then add it to the hot sauce after dissolving it in cool water.
• It is better not to use ingredients such as vinegar or lemon juice when preparing milk sauce, as the milk may curdle.

Milk sauce is most often used hot, pouring it over dishes before serving. For meat, the classic version of the sauce is most often used, for fish - sauce with garlic, for pasta - with cheese, and for desserts - sweet milk sauce.

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Delicate champignon sauce with sour cream

A quick, delicious recipe for mushroom sauce for a minimal budget using champignons with milk or sour cream (your choice). Due to its delicate, airy consistency, milky taste and characteristic color, the dish is called white mushroom champignon sauce.

The set of products is very simple:

• fresh champignons;
• a little milk or sour cream;
• a pair of onions;
• a little flour;
• pepper and salt.

Step-by-step preparation of the tender mushroom sauce is presented in the video recipe:

Recipe for “Mushrooms in milk sauce”:

Fry 3 tbsp in a dry frying pan. l. flour over low heat for 3 minutes, stirring.

Wash the champignons and cut them. Place them to fry in a small amount of vegetable oil over low (medium) heat under the lid. Salt and pepper.

At this time, in another frying pan, fry the chopped onions in vegetable oil over low heat until golden brown.

Fry the champignons and simmer for 20 minutes until the juice released from the mushrooms during frying has evaporated. Be sure to mix. These are the fried mushrooms.

Add fried onions to the mushrooms and stir. Stir 3 tbsp in one glass of milk. l. without top of fried flour. It usually mixes well, without lumps. Pour milk and flour into mushrooms and onions. Add 2 more cups of milk. Mix. Simmer over low heat for about 10 minutes without a lid, stirring frequently.

While the mushrooms are stewing, you can taste it. If necessary, add salt and pepper. The sauce should thicken. This is how you get ready-made mushrooms with sauce.

It is good to serve mushrooms with boiled potatoes.

How will it look like?
Mushrooms in milk sauce

My friend prepared this dish, and I helped. He learned how to cook mushrooms this way in the village where he spent his holidays as a child. The mushrooms turn out very tasty, even the champignons. Although they prepared different mushrooms from the forest. This way you can cook not only champignons, but also other mushrooms. The recipe is not complicated, even inexperienced cooks can try it.

Category: Hot dishes › Dishes from vegetables, mushrooms, legumes › Hot dishes with mushrooms

Ingredients for Mushrooms in Milk Sauce:

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Milk rivers and meat banks

Is it possible to make mushroom milk sauce from champignons using broth? Naturally, since most sauces are prepared with hearty meat infusions, and mushrooms, as you know, are very friendly with chicken, duck, and turkey. Cooking step by step:

1. Boil rich chicken broth with the addition of parsley root, celery, bay leaf, and garlic.
2. Fry porcini mushrooms along with onions.
3. Pour a glass of milk into a separate container, add 2 tablespoons of sour cream and 1 - 2 glasses of strong broth. Boil for 15 minutes.
4. Pour over vegetables, simmer until thickened. This will take 20 – 25 minutes. Do not forget to constantly stir the mushrooms.
5. Some time before the end, add a few teaspoons of white table wine.

In this case, the broth makes the dressing more satisfying and gives it an interesting taste. The sauce can be varied with grated cheese, and recommended seasonings include nutmeg, white pepper, and cumin. Most meat eaters will be interested in another recipe:

• Chicken fillet should be baked in the oven with spices and then boiled in a small amount of water. This way you will get a strong, rich broth with an extraordinary taste;
• champignons are fried with onions and fillet pieces until dark yellow;
• add a glass of milk or low-fat cream, a glass of strong broth, a glass of sour cream to the vegetables;
• simmer for 30 minutes until the moisture has completely evaporated;
• put finely chopped garlic, peppercorns, cumin.

The sauce prepared according to this recipe is served as a separate ready-made dish, because it turns out nourishing and rich.

How to prepare “Mushroom champignon sauce with milk”

1. Fry the washed and cut into pieces mushrooms in vegetable oil. Add spices to taste.

2. Separately mix milk, sour cream and starch. Separately, bring to a boil, stir, and only then pour into the mushrooms. There are also spices, thyme, soy sauce and wine. Bring to a boil and simmer on low heat with a lid on.

3. In about 5-10 minutes your sauce will be ready!

4. Serve it with your favorite side dish. I recommend combining it with spaghetti, it’s very tasty!

Rate the recipe for Mushroom champignon sauce with milk:

average rating: 5.0, total votes: 5

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Calorie content of foods possible in the dish

• Condensed milk 7.5% fat – 140 kcal/100g
• Milk 1.5% fat – 47 kcal/100g
• Milk 2.5% fat – 54 kcal/100g
• Milk 3.2% fat – 60 kcal/100g
• Milk 3.5% fat – 64 kcal/100g
• Whole cow's milk – 68 kcal/100g
• Champignons – 24 kcal/100g
• Flour – 325 kcal/100g
• Fortified whole durum wheat flour – 333 kcal/100g
• All-purpose whole durum wheat flour – 364 kcal/100g
• Cereal flour – 348 kcal/100g
• Vegetable oil – 873 kcal/100g
• Dry spices – 240 kcal/100g
• Table salt – 0 kcal/100g

Calorie content of foods: Champignons, Vegetable oil, Flour, Milk, Dry spices, Table salt

For exotic lovers

Can heavy cream, sour cream or milk be substituted? Certainly. The following recipe, based on coconut milk, is just right for lovers of unusual dressings and vegetarians. We select the ingredients:

• champignons, porcini mushrooms. This recipe calls for several types of mushrooms;
• spices: turmeric, ginger, salt, pepper, garlic, hot curry, lemon, soy sauce;
• a can of coconut milk;
• onion;
• butter, vegetable oils;
• several small tomatoes.

Onions are fried with mushrooms and tomatoes and removed from the stove. In a deep wok pan over low heat, fry the garlic in vegetable oil. The process will only take a few minutes: the garlic should only impart its aroma to the dish; there is no need to fry it until dark. Curry and turmeric are also added there. Cut the ginger into thin slices, combine with vegetables, place everything in a wok, simmer over low heat for 5 minutes. Carefully pour in the coconut milk and simmer for 12 – 17 minutes until thickened. The final chord will be the addition of lemon juice, soy sauce, salt and pepper.

This exotic dish is made with Chinese mushrooms, but domestic champignons, chanterelles, and honey mushrooms can perfectly replace all unusual mushrooms. Coconut milk will seem strange to many; its taste is modified by lemon juice, garlic, and soy sauce. Spicy curry seasoning can be replaced with spicy ketchup - lovers of spicy dishes leave everything as is.

The total cooking time for the milk sauce will not take more than an hour. The result will be an exquisite dish with a forest aroma and amazing taste, appreciated by loved ones. Bon appetit.

Chicken fillet with champignons, stewed in milk or cream

Ingredients:

• Chicken breast – 300 g
• Champignons - 8 pcs.
• Onion - 1 pc.
• Flour - 1 tbsp. l.
• Milk or cream - 200 ml
• Butter - 20 g
• Vegetable oil - to taste
• Salt, pepper, dill or parsley - to taste

To prepare champignons stewed in milk, the onion needs to be peeled, washed, and finely chopped. Pour vegetable oil into a frying pan, heat it, add the onion and fry until golden brown. After this, put the onion in a small cup, leave the oil in the frying pan.

Cut the chicken fillet into small pieces, throw it into a frying pan with oil, fry on all sides over high heat until half cooked, then put it in a separate container. Now you should throw the washed, peeled, sliced ​​champignons into a frying pan with vegetable oil. Fry over medium heat until soft.

It is recommended to fry the listed components in one container, as the oil will absorb all the flavors and make the dish tastier and richer.

In a frying pan, combine chicken, mushrooms, onions, salt and pepper, put on fire, add flour, mix thoroughly. Pour in the milk or cream, stirring the contents of the pan constantly to prevent lumps from forming. Wait for the milk to boil, add chopped herbs, simmer over low heat for 5 minutes. After this time, add a piece of butter and cover the pan with a lid. Let the chicken fillet with champignons and milk brew for 10 minutes.

Mushroom sauce with cream

You can also prepare a delicious mushroom sauce from champignons with cream. The recipe and cooking technology will not differ from the previous recipe.

In this case, cream will be used instead of sour cream. However, if we dilute sour cream with water, then in this case there is no need for water. In 200 ml of cream 10–15% fat content, dilute 1 tbsp. spoon of flour and pour into sautéed onions and mushrooms.

Unlike sour cream, a dish with cream will be more tender, without sourness. This product will harmoniously complement any side dish. When serving meat, it can also be used by sprinkling with herbs.

How to prepare mushroom sauce from fresh champignons is already clear. Sometimes there is a need to use a frozen product.

A culinary feature is that such mushrooms are more juicy. When cooking, adjust the amount of liquid. It is reduced or evaporated during passaging. There is no need to defrost the main ingredient before cooking. The finished dish of frozen champignons will be slightly darker, but this will not affect the taste.

There are also delicious options for mayonnaise lovers. However, it should be kept in mind that mayonnaise is a finished product. There is no need to heat treat it.

Choose any recipe you like and prepare the dish with a slightly thicker consistency. Add mayonnaise to the finished dish and stir. You can also add garlic and herbs.

Making mushroom sauce from champignons: simple and very tasty Link to main publication

Milk sauce with cheese

Compound:

• milk sauce prepared according to the classic recipe – 0.3 l;
• hard cheese – 50 g;
• butter – 20 g;
• broth – 100 ml.

Cooking method:

• Boil the broth and mix it with the sauce. Heat the resulting mixture over low heat.
• Finely grate the cheese and add it to the sauce. Warm the sauce, stirring until the cheese has dissolved.
• Remove the sauce from the stove, add a piece of softened butter to it, and beat with a blender.

This sauce goes well with potatoes, pasta, and vegetable casseroles, giving them a creamy, cheesy taste.