Mushroom sauce: from fresh, frozen, dried mushrooms. Mushroom sauce with meat, cream, tomato paste, cheese - the most delicious recipes with detailed instructions

Mushroom sauces and gravies can turn meat, vegetables, pasta and cereals into restaurant delicacies. We will teach you how to make mushroom sauce that will become your favorite recipe!

Fragrant porcini mushrooms, delicious champignons, juicy honey mushrooms... Do you love mushrooms and mushroom dishes? Then you'll love making mushroom sauce from frozen mushrooms! Everyone has their own most delicious recipe, we will offer several, and you choose.

All recipes have been tested by housewives, are suitable for beginners in cooking and do not require special ingredients. Put on your apron and get started!

Mushroom sauce made from fresh mushrooms

The most delicious mushroom sauce is made from fresh forest mushrooms. It will have an incredible aroma. To prepare such a sauce, you can use porcini, Polish mushrooms, chanterelles, etc. If you don’t have wild mushrooms on hand, use store-bought champignons, oyster mushrooms, etc.

Polish mushrooms – 500 g
Onion – 120 g
Garlic – 3 cloves
Butter – 70 g
Olive oil – 30 ml
Water – 1 l
Flour – 35 g
Salt, spices

Gravy

From these ingredients you will get a light and tasty gravy.
First you need to prepare the mushrooms - the main ingredient of this dish. You can use not only Polish mushrooms, any others will also work. Clean the mushrooms from all kinds of dirt and wash them well. Then soak them in salt water for 10 minutes. and rinse again. Grind the ingredients and cook them for 30 minutes. Now the mushrooms are ready for further cooking.
Peel the onion and cut into half rings.
Peel the garlic and chop finely.
Heat olive oil, fry the onion in it, and place the finished ingredient in a plate.
Then put butter in a saucepan and cook the mushrooms in it for 10 minutes.
Then pour the specified amount of water into the container, season the contents with salt, spices, and add garlic.
Cover the container with a lid and cook the ingredients for 7 minutes.
Dissolve flour in a small amount of water. Pour the resulting liquid into the frying pan, constantly stirring the ingredients in it.
When the gravy thickens, add the onion and cook over medium heat for another 2 minutes.
If the gravy turns out to be too thick, it can be diluted with plain water, broth or cream.
If desired, you can add a little herbs, more garlic or red hot pepper.

Recipe No. 2

You will need:

Mushroom broth – 230 ml.
Onion – 1 pc.
Mushrooms – 440 g.
Butter 75 – 82% – 45 g.
Flour – 15 g.
Spices.

It is best if you take the noble representatives of the forest.

Famous for its indescribable aroma.

Let the mushrooms boil on the stove for 40 – 60 minutes. As soon as they are ready, pour the water into a small bowl, but do not pour it out! It will come in handy.

In a hot frying pan, fry the flour until brown. Add mushroom broth to the flour, stir, breaking up any lumps. Simmer for no more than 25 - 35 minutes. The mushroom sauce is almost ready.

Fry the onion until translucent, add the mushrooms to it. Fry for about 7 – 9 minutes. Now we send the frying to the flour and broth. Salt and pepper. Leave on the stove for another 20 minutes. It is recommended to serve this mushroom sauce with fish.

Please note that bechamel sauce with mushrooms is prepared in the same way, only milk is used instead of broth.

Mushroom sauce made from frozen mushrooms

You don’t always have fresh mushrooms on hand, but frozen ones can often be seen in the freezer of thrifty housewives. You can prepare a tasty and aromatic mushroom gravy from such mushrooms.

Frozen porcini mushrooms – 350 g
Vegetable broth – 150 ml
Full-fat sour cream – 200 ml
Butter – 55 g
Dill - bunch
Onion – 1 pc.
Flour – 25 g
Chicken yolks – 3 pcs.
Salt, oregano, garlic

Mushroom delicacy

Frozen mushrooms will probably already be pre-cleaned, washed and boiled, so such a product will only need to be defrosted, rinsed again and dried to remove excess liquid.
Peel the onion and cut into small cubes.
Wash the dill and chop finely. You can use other greens too.
Place oil in a saucepan and fry the onion in it.
Then add mushrooms to the vegetable, cook the ingredients for 10 minutes.
Fry the sifted flour in a dry frying pan. Its readiness will be indicated by a golden, caramel color.
Gradually pour the vegetable broth into the flour, stirring the contents constantly to prevent lumps from forming, otherwise you will have to mix the mixture with a blender. You can also use mushroom or meat broth.
Add the resulting mass to the frying pan with mushrooms and onions, stir, season with salt and spices.
Cook the gravy under a closed lid over low heat for 7 minutes.
Beat the egg yolks with a fork, add sour cream to them, beat the mixture again, add herbs to it.
Add the resulting mass to the frying pan with the main ingredients and stir.
Cook the gravy for another 3 minutes. on the quietest fire.

Mushroom julienne sauce

The julienne sauce will highlight the dish itself, and the sour cream sauce with mushrooms will also add satiety. It can be used with meat, mushroom, chicken julienne and even with seafood julienne. The main difference of this sauce is the fine cutting of all ingredients; it should subtly highlight the flavor of the main dish, and not overshadow it.

mushrooms of any kind;
sour cream, not too thick;
bulb;
ginger;
salt;
white pepper;
turmeric;
vegetable oil or butter;
dill.

Finely chop the mushrooms into strips and fry in oil until the moisture evaporates.
Grind the ginger on a fine grater, squeeze, add all the spices and 100 ml of water, mix thoroughly.
Pour oil into a frying pan and fry finely chopped onion in it. Add the ginger mixture to it and simmer for 15 minutes.
Add mushrooms, dill, sour cream. Stir, bring to a boil and the masterpiece is ready.

Mushroom sauce made from dried mushrooms

Sometimes mushrooms are stored at home in dried form. Most often, this product is used for preparing first courses, however, it is a mistake to think that you cannot make a tasty gravy from it. To do this, you just need to follow simple instructions.

Dried mushrooms – 120 g
Onion – 45 g
Garlic – 2 cloves
Butter – 65 g
Olive oil – 30 ml
Mayonnaise – 50 ml
Flour – 30 g
Vegetable broth
Salt, herbes de Provence, paprika

Thick gravy

Since we use dried mushrooms in this recipe, they will need to be soaked first. To do this, pour a sufficient amount of water into the container with the mushrooms (so that all the mushrooms are covered with it) and leave for several hours.
During this time, the mushrooms will swell and become soggy. Rinse them again and lightly squeeze out excess liquid. Now they need to be welded, this should be done in the traditional way, in salted water. This process will take no more than half an hour.
The already cooked product needs to be chopped into small pieces.
Cut the peeled onion into half rings.
Grate the garlic onto a fine grater.
Heat the butter and olive oil in a saucepan and fry the chopped onion in it.
Then add the main ingredient and garlic to the container and cook for another 12 minutes.
After this time, add salt, spices to the pan and slowly add flour. Don’t forget that when adding flour to the main ingredients, you need to stir them constantly, otherwise the flour will form lumps.
You will get a fairly thick mass.
Now add mayonnaise to it. It can be replaced with sour cream.
All that remains is to use the broth to make the desired consistency of the gravy. Pour in as much liquid as necessary to obtain the desired consistency of the dish.
Cook the resulting mass over the lowest heat for another 7 minutes.

Recipe No. 6

This mushroom sauce with sour cream is incredibly tasty and perfect for baked or fried poultry.

You will need:

Mushrooms (preferably fresh) – 150 – 250 g,
Turnip – 1 pc.,
Carrot – 1 pc.,
Onion – 1 pc.,
Butter 75 – 82% – 40 g,
Flour – 15 – 20 g,
Sour cream 15 – 20% – 50 – 150 g,
Fresh greens,
Mushroom broth – 250 ml.

The preparation of sour cream and mushroom sauce begins with the preparatory stage.

We clean the mushrooms and set them to boil on the stove until done. Afterwards, drain the broth and chop the product.

Peel carrots, onions, turnips and wash. Grind or chop on a medium grater. Fry the vegetable mixture for the mushroom sauce in a hot frying pan.

Place half of the broth on the fire and leave to boil. Add flour to the second part and stir until it is completely dissolved. Now we combine it with boiling broth on the stove. The sour cream sauce is almost ready.

After the broth has thickened, add fried vegetables and boiled mushrooms. Cover with a lid and wait 5 minutes. Next - sour cream and spices with fresh herbs. Cook the mushroom sauce with sour cream for another 7 minutes, under no circumstances allowing it to boil.

Mushroom sauce with meat

Mushroom sauce can be prepared not only from mushrooms, although they will undoubtedly be the main ingredient. You can add gravy and other ingredients, such as meat. In this case, you will receive a hearty and aromatic deliciousness that can even be served as an independent dish.

Oyster mushrooms – 450 g
Pork pulp – 270 g
Onion – 130 g
Carrot – 70 g
Parsley – 1 bunch
Sour cream – 100 ml
Mustard – 15 g
Vegetable broth – 300 ml
Flour – 50 g
Olive oil – 55 ml
Salt, paprika, curry

Mushrooms with meat

Wash the oyster mushrooms and chop into small pieces.
Wash the pulp and dry with paper towels to remove excess liquid. Cut the meat into long strips. You can use other meats, such as chicken, beef, etc.
Peeled vegetables need to be cut. Grind them in any convenient way. Most often, onions are cut into cubes and carrots are grated
Wash the parsley and chop finely.
Heat the oil and fry the vegetables in it.
Next, add pork to the container and fry the ingredients for another 7 minutes.
After this time, place the mushrooms in the pan, add salt and spices, cook without covering the container with a lid for 10 minutes.
Now add the broth to the ingredients. You can use mushroom or meat broth, and if you don’t have it on hand, you can replace the ingredient with plain water. Cover the container with a lid and simmer the contents for 7 minutes.
Then add sour cream and mustard to the pan.
Dissolve flour in a small amount of water.
Pour the resulting liquid into the main mass in a thin stream, stirring the gravy constantly until it thickens.
Cook the dish over low heat for another 10 minutes. Before serving, sprinkle the delicacy with herbs.

What dishes would go with porcini mushroom sauce?

Mushroom dressing is ideal for home cooking in any season. It goes ideally with fried or boiled potatoes, mashed potatoes, buckwheat, rice and barley. It is very tasty to serve cutlets, meatballs, goulash and roast with this gravy, as well as any meat baked in the oven. Vegetable stew, cabbage rolls, grilled vegetables will be much tastier and more satisfying with this sauce.

By the way, if you don’t want to bother with freezing, then regular store-bought champignons will work just fine too. One life hack: add a few dried mushrooms to the champignons. Soak them, then boil them and throw them into the main mass. The taste and aroma will be beyond words!

Cook with pleasure, feed your family with natural homemade dishes, and be healthy. Bon appetit to you, your family and dear guests!

Mushroom sauce with cream

Mushroom sauce with cream differs in taste from other mushroom sauces, as it has a pronounced creamy taste and incredible aroma. It can be served with boiled potatoes, rice, buckwheat, etc.

Champignons – 700 g
Onion – 2 pcs.
Heavy cream – 650 ml
Butter – 130 g
Hard cheese – 170 g
Olives – 50 g
Parsley – 1 bunch
Salt, Italian herbs, paprika

With cream

To prepare this gravy, we use champignons, but you can use any other mushrooms, including forest ones. In the latter case, the gravy will be even more aromatic and appetizing. Wash the mushrooms, peel if necessary, cut into slices.
Peeled onions need to be cut into small pieces.
Grate the cheese. You can use any type of cheese, but Parmesan will add a special flavor to the dish.
Cut the olives into rings. You can use olives or omit this ingredient at all if you don’t like it.
Wash the parsley and cut it.
Melt the butter in a saucepan and fry the onion in it.
Add chopped mushrooms to the container, salt them and season with spices. Cook until the liquid in the saucepan evaporates.
Then add cream and olives to the main ingredients.
Reduce the heat under the container to minimum, cover it with a lid and simmer the gravy for 15 minutes.
After opening the lid, cook the dish for another 5 minutes.
Sprinkle the sauce with cheese and herbs and close the lid of the saucepan again. Cook the gravy for another 5-7 minutes.
It is advisable to serve this delicacy hot while the cheese is melted in it. The dish must be stirred before serving.
This mushroom sauce goes well with pasta.

Recipe No. 7

The Spanish mushroom sauce recipe is incredibly easy and doesn't require a lot of ingredients, but you do need to buy white wine in advance.

You will need:

Mushrooms – 140 g,
White wine – 30 – 50 ml,
Butter 82% – 45 g,
Meat broth – 15 ml,
Red sauce – 220 ml.

Melt the butter in a frying pan. Add chopped mushrooms and fry until golden brown (5 minutes). Pour white wine into the mushrooms. Simmer until half of the added liquid has evaporated. Now pour the broth and sauce into the pan where the sauce with mushrooms is stewed.

Leave on fire for 15 minutes. Now the dish is ready to serve. Please note: the sauce will look more noble with finely chopped mushrooms, especially with fish cutlets.

Mushroom sauce with tomato paste

Mushroom sauce can be prepared not only with cream and sour cream. It turns out no less tasty if you cook it in tomato sauce, with tomato paste or juice. The resulting gravy is very tasty with a rich mushroom flavor.

Mushrooms – 450 g
Onion – 2 pcs.
Garlic – 3 cloves
Flour – 35 g
Tomato sauce – 3.5 tbsp. l.
Olive oil – 70 ml
Salt, oregano, thyme, rosemary
Water – 250-350 ml

In tomato

Use any mushrooms you like. Wash them, peel them if necessary, cut into small pieces.
Finely chop the peeled onion and garlic using a knife.
Heat half the specified amount of oil in a frying pan and fry the onion in it.
Then add mushrooms, garlic, salt them, and fry for 12 minutes.
Heat the remaining oil in a clean frying pan. Now fry the sifted flour for us. During the frying process, do not forget to constantly stir the mixture so that the flour does not form lumps.
Now pour water or vegetable broth into the toasted flour. Mix the ingredients. The amount of liquid can be adjusted, since the thickness of the gravy depends on it.
Pour the liquid ingredients into the frying pan with the mushrooms, stir the contents, season it with spices.
Now add tomato sauce to the frying pan; it can be replaced with tomato juice, paste or ketchup. If you use juice, add more of it, but keep in mind that it will dilute the gravy and make it thinner. Therefore, if you use tomato juice, especially liquid one, add more flour to the dish.
Bring the gravy to readiness over low heat. The process will take 15 minutes.
This deliciousness is also great as an addition to pasta.

Recipe No. 4

You will need:

Mushrooms (white) – 130 g,
Butter 82% – 40 – 50 g,
Sour cream 15% – 150 g,
Mushroom broth – 350 ml,
Flour – 2 – 3 tbsp. l.

To prepare white mushroom sauce, wash the main ingredient under running water, remove the skin and stalks. Boil it. Pour the broth into an enamel container, and chop the product into small pieces.

Fry the flour in butter in a frying pan. After 3 minutes, follow with the broth mixture. Stir constantly, gradually bringing to a boil.

Add mushrooms, sour cream, and spices to the broth and flour. Porcini mushroom sauce is ready to try!

Mushroom sauce with cheese

For mushroom and cheese lovers, you can prepare the gravy according to this recipe. The dish will contain a lot of soft melted cheese and aromatic mushrooms.

Mushrooms – 500 g
Processed cheese – 300 g
Onion – 2 pcs.
Butter – 100 g
Green onions - a few feathers
Dill – 1 tbsp. l.
Mushroom broth – 600 ml
Starch – 35-40 g
Salt, nutmeg, thyme, basil

Cheese

Frozen, dried, and fresh mushrooms are suitable for this delicacy. Wash the mushrooms, prepare them properly depending on their condition, cut into small slices.
Cut the peeled onion into half rings or cubes. Finely chop the onion feathers.
Wash the dill and chop finely.
Heat the butter in a saucepan and fry the onions in it.
Then add mushrooms to it, cook for 12 minutes.
Then pour 500 ml of liquid into the container. This can be plain water or some kind of broth. Season the contents with salt and spices.
Cover the container with a lid and simmer the contents for about 10 minutes. over medium heat.
After this, add melted cheese to the saucepan. Please note that to prepare a delicious mushroom gravy you need to use only high-quality cheese. You cannot use dairy products, cheese substitutes, etc., since such products will not even melt in your dish and will simply ruin it.
You can use processed cheeses like “Druzhba” or ones like “Yantar”. Stir the contents of the pan well.
Simmer the ingredients with the lid closed for a few more minutes.
Now dilute the starch in the remaining 100 ml of water.
Add green onions and dill to the container, and then pour in the starch liquid in a thin stream. Stir the gravy constantly until it thickens.
Cook the mushroom sauce on the lowest heat for another 10 minutes.
You can serve it with potatoes, pasta, freshly baked bread, etc.

Mushroom sauce is a fragrant and tasty delicacy that even a novice housewife can prepare. Despite the ease of preparation, this dish can deliciously diversify your menu.

A simple recipe for beginners

You can prepare this aromatic sauce for both lunch and dinner. Mushroom dishes are universal food; they can be eaten both on regular days and during fasting. Mushroom dishes are suitable for vegetarians. Can be served on everyday and festive tables. Mushroom sauces and gravies always occupy a separate niche in the menu. A fragrant addition always diversifies the table and gives even the simplest dish an appetizing taste and aroma. Surely every housewife knows how to prepare mushroom sauce from frozen mushrooms. The task is not simple, but even novice cooks can do it:

So, frozen mushrooms need to be thawed. This procedure should be carried out in order to remove ice and get rid of excess moisture.
After defrosting, the mushrooms must be chopped.
The sauce can be cut in any way: strips, cubes, and so on. However, you should not grind it too much so as not to turn the sauce into porridge.

Recipes for making mushroom soup

The method for preparing the sauce is simple. First you need to prepare all the ingredients: 350 grams of mushrooms, 2 cloves of garlic (more is possible, to taste), 20 grams of starch, 100 grams of onions, 100 grams of carrots, 20 milliliters of vegetable oil and salt/pepper to taste. Further:

Place the chopped mushrooms in a saucepan, add water, covering them by about 2 centimeters, bring to a boil and cook over low heat for 6 minutes.
Then the mushrooms need to be separated from the broth.
Cool the liquid to room temperature, add starch.
It is important to stir the starch until it is completely dissolved, break up the lumps, and mix until a homogeneous consistency is obtained.
Grate the carrots on a coarse grater, finely chop the onion and fry. When blush appears, add boiled mushrooms.
Fry for five minutes over medium heat.
Next you need to add spices and garlic.
Pour in broth.

Simmer the resulting mass for five minutes (until tender), stirring constantly. Here's a simple recipe that won't take much time or effort.

Recipe No. 9

If you have leftover sausages or ham at home, you can make mushroom gravy, the recipe for which, despite the large number of products, is also simple.

You will need:

Meat juice – 500 ml,
Mushroom broth – 100 ml,
Ham or smoked sausage – 45 g,
Onions, carrots, celery - 1 pc.,
White wine – 140 ml,
Spices.

Before you start mastering the recipe for a delicious chicken and mushroom sauce, you should make the meat juice. Initially, it is obtained by frying meat or poultry. It needs to be thickened (using starch - 8 g per 500 ml of juice - which is mixed with part of the chilled meat broth, and then this mixture is poured into the boiling meat juice). Salt and pepper if desired. Some housewives like to leave pieces of meat, for example, chicken, in the broth (juice). In this case, the end result is gravy with chicken and mushrooms.

Wash the onion, carrots and celery, peel and chop into small pieces. We cut the ham in the same way. Pour the vegetable mixture into the pan and pour in the white wine. Stirring occasionally, bring to a boil. Add spices and pre-prepared meat juice and mushroom broth. We send the ham to the onions and carrots. Add chopped mushrooms if desired. Continue cooking the sauce by reducing the heat, then rub the gravy through a sieve or grind in a blender.