Mushrooms with cream – simply delicious. The best recipes for mushrooms with cream: fried, stewed, baked, in pots

Prepared by: Ekaterina Fesenko

10/25/2016 Cooking time: 30 min

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I would like to offer you an incredibly tender, juicy and rich mushrooms stewed with onions and cream to complement your favorite side dish for lunch or dinner. I highly recommend remembering this simple recipe.

Classic recipe

To prepare a mushroom dish with cream sauce according to the classic recipe, you will need the following ingredients:

mushrooms - 300 g;
10% cream - 80 ml;
vegetable oil - 1 tbsp. l.;
onion - 2 pcs.;
butter - 10 g;
flour - 2 tbsp. l;
salt and pepper - to taste.

Step-by-step recipe for preparing a mushroom dish.

First cut the onion into half rings and then chop into small squares.
Pour oil into a frying pan, heat it and fry the onion slices.
Wash the mushrooms and cut into small pieces.
When the onion begins to turn golden, add the mushroom slices. Add salt and pepper to the main ingredients.
Continue frying the onions and mushrooms for about 5-7 minutes over medium heat.
Take another frying pan. Place butter in it and place on low heat. Soak the ingredient for 1-2 minutes, and then add flour. Fry it over low heat. It is necessary that the flour acquires a golden hue. Add cream to it, mix everything thoroughly. It is important to obtain a uniform consistency without lumps - use a whisk if necessary.
Add fried onions and mushrooms to the sauce. Simmer everything over low heat. When the sauce thickens, you can serve the dish. Use fresh herbs when serving.

A classic dish.

Quick recipe without flour

When guests are on the doorstep, you can prepare champignons with cream and garlic according to a quick recipe without flour. You will need the following set of ingredients:

mushrooms - 450 g;
vegetable oil - 3 tbsp. l.;
garlic - 3 cloves;
12% cream - 250 ml;
onion - 1 pc.;
salt and black pepper - to taste.

The cooking process consists of the following steps:

Wash the mushrooms and cut into slices.
Pour oil into a frying pan, heat it up and add the sliced mushrooms. Fry it over medium heat.
Peel and loosen the onion into half rings. Mash them lightly with your hands and add them to the frying pan with the champignons.
Peel the garlic. Grind the cloves and add to the sauté.
Wait for the moisture to evaporate from the mass with the main ingredients, then reduce the heat and continue frying everything for about 5-7 minutes.
Add cream, salt, pepper to the frying pan and mix everything. Continue to simmer the dish. The cream needs to thicken. After which you can immediately serve the dish on the festive table with any side dish. Don't forget about drinks. White wine goes well with mushrooms.

Dish without flour.

When preparing a dish, do not use more than the specified number of garlic cloves. If you neglect this advice, the dish will acquire a slightly bitter taste.

Champignons with cream in a frying pan: julienne with chicken

You can cook champignons with cream in a frying pan with the addition of cheese and chicken - the dish turns out unusually tasty and aromatic. It can be served for any holiday, be it New Year or name day . To prepare it you will need to take:

breast - 400 g;
onion - 1 pc.;
cheese - 100 g;
20% cream - 200 ml;
mushrooms - 300 g;
vegetable oil - 15 ml;
salt and ground pepper - to taste;
any greens for serving.

The process of preparing chicken julienne:

Wash the white meat and cut into small cubes.
Heat the oil in a frying pan, add the prepared chicken and fry over low heat for 10-15 minutes. You want the meat to have a slightly golden crust.
Chop the onion into small cubes. Add it to the meat, mix everything.
Cut the mushrooms into large slices. Add them to the pan with the main ingredients. Turn up the heat so that the chicken and champignons release as much moisture as possible.
Season the sauté with pepper and salt. Keep it on low heat until all ingredients turn golden brown.
Heat the cream in a separate container. Add them to the main ingredients. It is necessary that the cream does not cover part of the crispy slices of meat. Continue to cook the dish over low heat. You need to wait until the cream thickens.
Grate the cheese. Sprinkle it over the dish, cover with a lid and turn off the burner.
Chop the greens. Sprinkle the finished julienne with it, arrange it on plates and serve.

Champignons with cream in a frying pan: julienne with chicken.

When preparing this dish, use hard cheese. Parmesan is great. It melts quickly and gives food a special flavor.

Champignons with cheese

Consider a delicious recipe for champignons with cheese in the oven. For preparation you will need:

mushrooms - 1 kg;
onions - 3 pcs.;
sweet pepper - 2 pcs.;
cream 20% - 300 ml;
cream cheese - 200 g;
vegetable oil - 1 tbsp. l.;
parsley and dill - ¼ bunch each;
salt and paprika - to taste.

Distribute grated cheese.

The cooking process consists of the following steps:

Wash the mushrooms, cut into slices and place, like baked goods, in a baking dish, which is pre-greased with vegetable oil. Salt the slices and sprinkle them with paprika.
Peel the onion and cut into half rings. Place them on top of the champignons.
Wash the sweet pepper and cut into strips. Place it on top of the onion.
Grate half the cheese. Mix it with cream and pour the ingredients into the mold.
The oven is preheated to 180°C. The dish is placed in it for 40 minutes. 15 minutes before the end of cooking, sprinkle the contents of the mold with the remaining cheese and chopped herbs.
The finished dish will have a golden brown crust and a pleasant creamy taste. Serve it 5 minutes after removing it from the oven.

Instead of a mold, you can use pots when preparing this dish. Then the cooking process will be faster. It is enough to keep the dish for 30 minutes. The cheese is used 5 minutes before the end of the specified time. After it is added, the pots are not covered with a lid. The upper level of frying in the oven is set, the temperature is increased to 200°C.

In a pot.

Champignons with onions

Prepare stewed champignons with cream, onions and potatoes for a family dinner. You will need the following ingredients:

champignons - 700 g;
potatoes - 500 g;
cream 20% - 300 ml;
vegetable oil - 3 tbsp. l.;
butter - 2 tbsp. l.;
lemon juice - 1 tbsp. l.;
onion - 2 pcs.;
salt and ground black pepper - to taste.

Cooking process:

Cut the potatoes into strips.
Heat vegetable oil in a frying pan and fry the potatoes over high heat until golden brown.
Cut the mushrooms into several pieces and fry in butter. After 5-7 minutes, add diced onion to them. Sauté over medium heat for 5-7 minutes. Add a little ground pepper, salt to taste, and lemon juice to the fried ingredients. Mix everything.
Fried potatoes are mixed with mushrooms and onions. Cream is added to the main ingredients, everything is mixed, and the lid is closed. Simmer the dish for 5-7 minutes over low heat.

Champignons with onions.

If desired, you can use tomatoes when preparing the dish. They are added to the potatoes 5-7 minutes before they are ready. The tomatoes will make the dish more juicy.

Champignons with minced meat

Many people are interested in how to cook champignons in cream with minced meat. There are several different recipes. However, sauces are always based on cream and flour without adding cheese to reduce the calorie content of the dish. Housewives often prepare a dish based on this recipe:

minced meat - 400 g;
onion - 1 pc.;
cream 15% - 200 ml;
vegetable oil - 20 ml;
mushrooms - 400 g;
salt, pepper - to taste;
flour - 1 tbsp. l.

To prepare the dish, it is better to use homemade minced meat. If you cook it from pork, then avoid using too fatty pieces for grinding. It is best to make minced beef. Then the dish will turn out to be less fatty, which will allow you to serve it not only for lunch, but also for dinner.

Step-by-step cooking process:

Chop the onion and fry in vegetable oil until golden brown.
Using a slotted spoon, place the onion sauté into a plate.
In the same frying pan, fry finely chopped mushrooms. First, cook them over high heat to release the liquid and juices. Then reduce the temperature and process until lightly blushed. Then add the onions to the mushrooms and fry everything for 3-5 minutes over low heat.
Pour about 30 ml of water into a bowl, add flour and stir. Pour in the cream and beat lightly with a whisk.
Add minced meat to the sauté. Heat the meat until white. Add the creamy flour mixture, salt, pepper, stir and simmer for 5-7 minutes.

Results

Champignon dishes can be called universal. They can be served at the family table and at celebrations. They perfectly complement both a traditional side dish and holiday salads, desserts and soups. Prepare mushrooms with sauce according to different recipes to diversify your diet and more often delight your family and guests with new and tasty dishes.

Porcini mushrooms in cream sauce

Porcini mushrooms stewed in creamy sauce are very aromatic. The recipe is quite simple, and the result is worthy of a festive table.

Ingredients:

400 gr. fresh white mushrooms;
1 onion;
100 gr. butter;
250 ml cream (10%);
salt and ground black pepper to taste;
dill greens.

Preparation:

Melt butter in a frying pan. Peel and cut the onion into small cubes. Fry the onion for two to three minutes, stirring occasionally. Wash the porcini mushrooms, peel them and cut them into small pieces.
It is not necessary to pre-boil the porcini mushrooms; you can add them directly to the pan. Fry the mushrooms and onions over medium heat for 10-15 minutes, stirring occasionally.
Then pour in the cream, salt and add ground black pepper to taste. Simmer over low heat for about a quarter of an hour under the lid. At the end of stewing, add finely chopped fresh dill.
Keep it on the fire for another minute, then remove the pan from the stove, but do not serve it immediately. Let it brew under the lid for another 15 minutes.

General cooking rules

Wild mushrooms are best suited for cooking. And not only such “dignified” ones as white or boletus, but also more common species, for example, honey mushrooms, chanterelles or russula.

But if wild mushrooms are not available, you can easily replace them with oyster mushrooms or champignons from the supermarket. The dish will be a little less aromatic, but just as tasty.

Any mushrooms need to be washed thoroughly, but if greenhouse mushrooms are enough to be rinsed with just water, forest mushrooms need to be thoroughly brushed to remove all forest debris.

Advice! Before washing wild mushrooms, you can soak them in cold water for a couple of hours to make debris easier to clean off.

Cream sauce is prepared on the basis of cream, it is better to use full-fat cream, but you can use 10%. To make the sauce thicker, a flour dressing is used.

Interesting facts: The most expensive mushrooms in the world are called “yarhagumba”, their cost is about 120 thousand dollars per 1 kg. The mushroom grows in a limited area - in the Himalayan mountains at an altitude of 3 to 5 thousand meters.

Recipe 1, step by step: champignons with cream

There is nothing easier than fried champignons. And there is nothing tastier than fried mushrooms with cream, Parmesan and aromatic herbs. Golden mushrooms, juicy filling and a delicious smell - in general, for me, this is the perfect composition for the perfect quick dish. So, if you want something tasty, I recommend making these fried champignons!

300 g champignons
100 ml heavy cream
1 tsp starch (without slide)
2-4 cloves of garlic
Salt, black pepper, aromatic herbs to taste
20 g Parmesan cheese
Greens for serving

Cut the champignons lengthwise into pieces.

Heat vegetable oil in a frying pan, lightly fry the champignons, adding salt, pepper and herbs.

Pass the garlic through a press and stir.

Fry our champignons until golden brown.

In 1 tbsp. cream, dissolve the starch, then pour it into the rest of the cream, and then into the champignons.

Let the cream boil. Add salt to taste if necessary.

Sprinkle our fried mushrooms with Parmesan and immediately remove the pan from the heat. Let's bring it to the table!

Mushroom variations

Delicious mushroom sauce is a great addition to dishes such as pasta and noodles, pasta, potatoes, dumplings, ravioli, salads, baked or fried vegetables, any fish, meat, kebabs. It is so aromatic and tender that you just want to eat it with bread!

But seriously, creamy mushroom sauce can be prepared using a simple recipe using homemade ingredients and served for any lunch every day. Your family and friends will love this wonderful gravy, and your guests will ask what the secret is!

From champignons

At any time of the year, champignons are affordable and versatile mushrooms from which you can create anything you want in the kitchen. You will love this fragrant and light mushroom sauce with cream!

For it you need:

Brown champignons – 150 gr.;
Heavy cream – 200 gr.;
Butter – 100 gr.;
Any hard cheese – 100 gr.;
Onion – 1 pc.;
Garlic – 1 clove;
Salt, nutmeg, pepper - to taste;

Step by step recipe:

Place the oil in a frying pan, and while it dissolves, chop the onion;
Throw it into a frying pan over low heat;
Chop the champignons, add to the pan, stir;
Throw in crushed garlic, salt, pepper and nutmeg;
After 5 minutes, pour in the cream and stir;
Add finely grated cheese, stir and turn off the stove.
The gas station is ready!

Lenten option

You always want something tasty for fasting, but you can’t get almost anything. Here, mushroom dishes are simply a salvation, because they can be used to make a luxurious gravy for pasta, potatoes, vegetables and even cereals. Lenten mushroom sauce is proof of this.

Ingredients:

Oyster mushrooms – 250 gr.;
Dried mushroom mixture – 50 g;
Onion – 1 pc.;
Carrots – 1 pc.;
Flour – 3 tbsp;
Vegetable fat.

Step by step recipe:

We cut oyster mushrooms into slices.
Soak the dried mushroom mixture and leave it whole (if they are not too large).
Finely chop the onion and throw it into the frying pan.
Add chopped carrots.
Fry it all for 5 minutes and add the oyster mushrooms and the dried mixture.
Immediately add salt and season. Fry for 10 minutes.
Next, throw in 3 tablespoons of flour and add a glass of boiling water.
Stir the gravy thoroughly until it becomes thick, crushing any lumps.
At the end there is carefully chopped dill.
The thick, aromatic gravy is ready, and it’s a wonderful substitute for meat!

Sweet and sour

This is an incredible addition to cutlets, chicken dishes, grilled vegetables and vegetable pie. Try it, you'll lick your fingers!

Ingredients:

Champignons – 300 gr.;
Onion – 1 pc.;
Prunes - a handful;
Light raisins – 1 tbsp;
Sugar – 1 tbsp;
Flour – 3 tbsp;
Lemon - half;
Butter – 100 gr.;
Salt, black pepper, dried dill.

Step by step recipe:

We cut the mushrooms very finely;
We also chop the onion;
Place all this together in a frying pan and fry for 15 minutes;
Add sugar;
Place prunes neatly cut into four slices, as well as washed raisins;
Pour half a glass of water, add salt, sprinkle dried dill and a little pepper, simmer for 5 minutes;
Add flour, mix well to form a uniform mass, keep on fire for another 5 minutes;
At the end, squeeze out half the lemon, but be careful not to get the seeds.
A fragrant dressing for your favorite dishes is ready!

From honey mushrooms

This recipe will become one of your favorites and will definitely surprise all your guests. Sourish, aromatic and very aesthetic honey mushroom sauce goes well with all hot dishes - fish, meat or vegetables, looks beautiful on the table and tastes great!

Ingredients:

Whole marinated honey mushrooms – 200 gr.;
Butter – 100 gr.;
Sour cream – 200 gr.;
Onion – 1 pc.;
Sugar – 1 tbsp;
Flour – 1 tbsp;
Dried mushrooms in a pack (store-bought) – 50 g;
Black pepper, dried rosemary, mustard seeds, ground paprika, salt.

Preparation:

We wash the honey mushrooms a little;
Soak the dried mushrooms for 15 minutes, then chop them thoroughly;
Chop the onion;
Throw the oil into a frying pan or saucepan and add a teaspoon of mustard seeds;
After 3 min. pour the onion in there and fry until it becomes transparent;
Now add mushrooms - honey mushrooms and dried ones, stir over low heat for another 10 minutes;
Add sour cream (take low-fat), flour, sugar, salt and all the spices;
We stir so that there are no lumps, keep it on the fire a little more.
The honey mushroom gravy is ready, bon appetit!
Creamy mushroom sauce and best variations

These wonderful sauce recipes will become every housewife's secret weapon. Agree, how nice it is to surprise guests and see their admiration! We offer you unique recipes for mushroom dressings and gravies, as well as a bonus – a couple of recipes for meat dishes that will become your “trump cards”. Take advantage and surprise your guests!

Selection and preparation of ingredients

Champignons are one of the safest types of mushrooms, which are quite difficult to poison.

However, when choosing raw materials for preparing mushroom dishes, you should pay attention to several important aspects:

Appearance . Fresh mushrooms should have dense, elastic flesh, which, when pressed, springs back perfectly and returns to its original shape. The color of the inside is pink or creamy pink.
Color . Raw, high-quality champignons have a pleasant white or brown color and do not have yellow spots or traces of rot or mold on the surface.
Aroma . The mushrooms should have a very weak, almost neutral mushroom smell.

Immediately before the cooking process, it is recommended to rinse the mushrooms and, if desired, peel them.

Important! Since champignons are the safest mushrooms, there is no need to boil them before cooking.

How to cook champignons with cream in a frying pan

The dairy product is suitable for any fat content. Farm varieties cannot be used, since during heat treatment they instantly melt and turn into fat. Onions will help add a special taste and richness to the creamy sauce. Suitable: onion, purple, as well as a mixture of them.

During the frying process, mushrooms lose 50% of their weight, so it is better to purchase them a little more than indicated in the recipe.

If the creamy sauce is too liquid, you need to add a little flour fried in a dry frying pan. At the same time, stir constantly so as not to spoil the dish with lumps.

Select fruits that are dense, fresh and without damage

Pasta with shrimp and mushrooms in creamy sauce

Ingredients:

Fettuccine 450 g;
Shrimp 400 g;
Champignons 250 g;
Butter 160 g;
Garlic 10 g;
Cream cheese 120 g;
Parsley 40 g;
Basil 20 g;
Cream 100 g;
Water 100 ml;
Salt to taste;
Ground black pepper to taste.

Cooking method:

Cook the fettuccine pasta until fully cooked according to package instructions.
Boil the shrimp in boiling water for 2-3 minutes until they change color, then immediately remove to a dish using a slotted spoon.
Cut the mushrooms into slices, fry in butter, then carefully remove from the frying pan. Add garlic to the remaining oil, after cutting it into a couple of pieces.
Then place the cream cheese in a frying pan with butter, followed by finely chopped basil and parsley (the fact that the cheese does not immediately melt is normal; when we add water, everything will fall into place).
At this stage, take the cream and a little boiling water and pour them into the sauce, while constantly stirring the mass with a spatula so that the sauce becomes completely homogeneous and smooth.
Add mushrooms and shrimp to the creamy sauce, add salt and pepper, cook for 5-6 minutes, then add fettuccine and stir gently. Serve hot. Bon appetit!

Stewed champignons in a frying pan with cream and onions

A creamy dish prepared according to the proposed recipe is delicious served with boiled potatoes.
You will need:

mushrooms – 1 kg;
cream – 300 ml;
black pepper – 10 peas;
vegetable oil;
salt;
garlic – 2 cloves;
onion – 450 g.

Step by step process:

Remove the ends from the stems of each fruit. Remove the film. Cut into cubes.
Chop the onion. Fry until beautiful golden brown. Transfer to a plate with a slotted spoon.
Place chopped mushrooms in the same pan. Fry on maximum flame until the moisture evaporates.
Add peppercorns. Add some salt. Throw in the chopped garlic. Stir.
Fry until golden brown. Pour in cream. Mix with onions.
Cover the pan with a lid. Switch the heat to low. Simmer the mixture for 10 minutes.

The volume of mushrooms in the recipe can be increased

Chanterelles in cream sauce

Chanterelles in cream turn out very tasty; for piquancy, you should add garlic to the sauce.

Ingredients:

300 gr. chanterelles;
200 gr. cream;
100 gr. milk;
1 teaspoon all-purpose seasoning;
2 cloves of garlic;
salt, herbs to taste;
vegetable oil for frying.

Preparation:

Clean and chop the mushrooms. Place in a frying pan with high sides, add a little oil and simmer until the liquid has evaporated. Add a little salt.
Pour milk and cream into the chanterelles and simmer for another 10-15 minutes until the sauce begins to thicken. At the end of stewing, add chopped garlic and finely chopped fresh herbs.

Step-by-step recipe with photos

Champignons are mushrooms with a fairly neutral taste, so they are perfect for both potatoes and pasta. Today we are preparing mushrooms stewed in cream.

Let's prepare the products according to the list.

Chop the mushrooms fairly large and fry them in sunflower oil. Chop the garlic finely and the onion into half rings. Add to the fried mushrooms and cook until the onions are ready.

Add cream and simmer until desired thickness.

Salt and pepper to taste. The dish is ready. Serve the champignons in cream warm.

Enjoy your meal!

Aimkuk

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Note

In parallel with stewing, boil pasta (any kind!).
To do this, boil water in a saucepan, add salt and add a small bay leaf. Throw the pasta into boiling water, let the water boil and turn off the stove. Readiness to check in about 10 minutes. The pasta is ready - throw it in a colander, let the water drain, return the pasta to a warm saucepan, add butter, cover with a lid and stir well. So, for dinner we have pasta with mushroom sauce. We eat half, and where does the rest go? Pasta goes well in mushroom sauce! In the morning, for those who were absent from dinner (for example, the children went to the disco, or dad returned from the night shift), you will already have a hearty breakfast ready! And most importantly, the pasta will definitely not stick together! And personally, in the morning I suffer from a lack of time to prepare breakfast for myself - I would happily eat yesterday’s dinner! Russia

I confirm that the dish is very tasty and versatile! I usually cook mushrooms this way, I just use sour cream and cut them smaller. And also, if suddenly you have a few of these mushrooms left, you can make some soup with them. Yummy!

Pogremushka

I really love these mushrooms. I just cut them too and be sure to add soy sauce and, if desired, chopped parsley.

Krosha

Land mine

wow, great recipe!!! I didn’t see him before, I dragged him to me, thank you!!!

Svetulya, you don’t peel the champignons, do you? I can’t figure it out, do I still need to clean them or is it enough to just wash them? Where they write... go figure it out...

fugaska

no, I just wash the champignons under running water so that there is no residual soil. do you need to clean it? I buy fresh white mushrooms, so they don’t need cleaning and I’ve never seen worms

LenaV07

no, I just wash the champignons under running water so that there is no residual soil.

And I wash the dishes with a sponge... on the hard side.