Mushroom sauce is served either as a separate dish or in addition to other products. Chefs call it the king of liquid seasonings because it creates an amazing and unique taste. Pairs best with beef and chicken due to its soft, creamy texture, and if you add garlic, it will add a savory flavor to the pork.
Basic composition of the gravy
Champignons, available at any time of the year, will also work for making the dressing, but with forest “trophies” (ceps, boletus, chanterelles, saffron milk caps, aspen mushrooms, oyster mushrooms) the sauce will be especially aromatic. The main component can be used in five “guises”.
- Fresh. It is most preferable, as it provides the most intense taste and pronounced aroma. Usually mushrooms are boiled or fried; it is recommended to pour boiling water over them first.
- Frozen. Before adding to the dressing, the product must be defrosted at room temperature, or even better in the refrigerator. Frozen mushrooms are always fried before adding to the sauce, usually with onions, sometimes with carrots.
- Dried. Before use, mushrooms are soaked in warm water or milk, then boiled with bay leaves.
- Salty. The product must be soaked and boiled. Tubular mushrooms are suitable for dressings: trumpet mushrooms, milk mushrooms, russula, cap, bitter mushrooms.
- Marinated. The marinade is strained off before adding to the sauce. Additional preparation (frying, boiling) is not required.
In addition to mushrooms, the dressing contains other components. The variety of possible options is reflected in the table below.
Table - Sauce variations
| Variety | The basis | Thickener |
| Lactic | - Milk; - cream; - kefir; - sour cream; - mayonnaise | - Flour; - eggs; - heavy cream; - cheese |
| On broth | — Meat or chicken broth; - mushroom broth | - Flour; - cheese |
| Lean | — Vegetable broth; - mushroom broth; - pureed tomatoes; - coconut milk | - Flour; - tomato paste |
The following additional ingredients are used: wine (usually white, sometimes red), spices (thyme, pepper, basil, dill, parsley, nutmeg, horseradish and other spices and herbs), onions, garlic, fresh lemon juice, cheese, tomato pasta, eggs.
The prepared mushroom sauce is stored in a closed container for no more than two to three days in the refrigerator. However, it is better to make the dressing immediately before serving.
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!
Advice from experienced chefs
When making sauce, flour rather than starch is usually used as a thickener. Cooks use the latter for fattier and thicker dressings, since when heated and mixed with liquid (for example, broth), it turns into a sticky gel, making the composition denser in consistency. Here are four more secrets that experienced housewives use when making dressing.
- "Correct" dishes. It is better to make the sauce in a saucepan or deep saucepan with thick walls and a non-stick coating. Stir the dressing with a wooden spatula.
- Pre-boiling. Boil fresh or frozen mushrooms for five minutes in salted water, even if the recipe does not mention this. This will give the dressing a milder taste.
- Fat percentage. If the sauce is prepared on a milk basis, take the product with a minimum percentage of fat content (except for cream) so that it does not curdle during heat treatment.
- Spices. Do not use spices with a pronounced aroma: they will kill the smell of mushrooms.
Preliminary preparation
Boletus mushrooms can be purchased ready-to-cook. But if you want to use freshly harvested forest gifts, then they must first be prepared for further culinary processing.
- Fruiting bodies need to be cleaned of dirt and forest debris. You can use a dry or slightly damp cloth, or an old toothbrush to remove the stickiest stains. If the basket contains specimens that are too old or eaten by worms, throw them away; they won’t be of much use anyway. If the area of damage is small, they can be carefully removed with a knife.
- Next, you need to cut off the very bottom part of the stem of the fruiting bodies, and also cut them for the presence of worms.
- Next, the mushrooms need to be thoroughly rinsed under running water.
- It is possible, although not necessary, to soak the fruiting bodies in cold water for an hour, then rinse under running water.
Innings
The dressing is served with boiled or fried meat, fish, poultry, potato and vegetable dishes, pasta, buckwheat porridge, dumplings, cabbage rolls. Here are recipes for three simple dishes that will serve as a good “company” for the sauce.
Cabbage pancakes
- Finely chop 200 g of white cabbage and immerse in boiling salted water for a few minutes.
- Place in a colander, let the water drain, and cool.
- Add a bunch of chopped herbs, a tablespoon of sour cream, an egg, a quarter teaspoon of baking powder and three tablespoons of flour to the vegetable.
- Keep the mixture in the refrigerator for half an hour.
- Line a baking tray with baking paper, lay out the pancakes and place in a preheated oven for 20 minutes.
- Five minutes before ready, sprinkle with grated cheese.
Spaghetti
- Boil water, add salt, add half a teaspoon of olive oil.
- Load the spaghetti, observing the ratio of 100 g of product per 1 liter of liquid.
- Cook for as long as indicated on the package.
- Drain in a colander, do not rinse with water.
- Season with olive oil or butter.
Creamy mushroom sauce seasoned with cheese and tomato-based dressing are perfect for spaghetti.
Baked cod
- Rinse 0.5 kg of fish and dry with a thick paper towel.
- Salt and pepper the pieces.
- Combine two tablespoons of oil, a tablespoon of lemon juice, chopped garlic clove and dried Italian herbs (to taste).
- Grease each piece of fillet with the spicy mixture and leave in the refrigerator for 20 minutes, covering the container with cod with cling film.
- Place the workpiece in a baking container and place in an oven preheated to 180°C for 25-30 minutes.
It is impossible to season fresh vegetables that have not undergone heat treatment with sauce: such a dish is difficult for the stomach to digest.
How to make mushroom sauce?
Making creamy mushroom sauce is not that difficult and doesn’t require any special skills. They are often made from greenhouse champignons, which are easier to process, since wild mushrooms need to be boiled separately. Experienced housewives still advise adding a little white mushrooms to greenhouse mushrooms; they add a special aroma.
Some tips on how to make mushroom sauce delicious:
- Dried mushrooms will add a bright aroma if you grind them in a coffee grinder and add a pinch to fresh mushrooms.
- Do not use seasonings with a strong aroma.
- Greens and fried onions will help enhance the taste of the dish.
- The gravy should be prepared in a thick-bottomed container and stirred with a wooden spoon.
Mushroom sauce - classic recipe
This gravy can be served with croutons for a delicious, light snack. Greenhouse champignons do not need processing; they can be fried immediately. Mushroom sauce is considered a culinary classic - a classic recipe, based on the principle of French béchamel, where flour is fried until it has a caramel color.
Ingredients:
- champignons – 170 g;
- onion – 1 pc.;
- butter – 70 g;
- flour – 1 tbsp. spoon;
- cream – 1 tbsp;
- nutmeg – 0.25 teaspoon.
Preparation
- Chop mushrooms and onions.
- Fry until the liquid evaporates.
- Remove and melt the butter.
- Add flour while stirring.
- Pour in the cream and beat until there are no lumps.
- When it starts to boil, add mushrooms and spices.
- Cook, stirring until thickened, 5-7 minutes.
Mushroom sauce made from dried mushrooms
Dried mushrooms can also be used for this gravy. They need to be filled with water, first for 20 minutes, then the water is changed, rinsed and soaked for 4-6 hours. Boil in the same liquid to make the broth rich. The recipe for mushroom sauce made from dried mushrooms is even simpler than the classic one.
Ingredients:
- dried mushrooms – 100 g;
- onion – 1 pc.;
- broth - 1 tbsp.;
- butter – 100 g;
- flour – 40 g;
- black pepper – 0.5 teaspoon.
Preparation
- Soak the mushrooms and boil for half an hour.
- Chop together with onion and fry.
- Saute the flour separately.
- Pour in the broth, whisk.
- Boil for 5 minutes. until thickened.
- Add mushrooms and onions, stir.
- Simmer the mushroom sauce on the stove for 5 minutes.
Mushroom champignon sauce with cream
A popular dish in many restaurants around the world is mushroom sauce with cream; it softens the taste of champignons, makes them more tender, and fried onions add flavor. Spices in this gravy are less important, but lovers of spicy dishes can add pepper, garlic, and paprika. The sauce is served with pasta, meat, fish, and potatoes.
Ingredients:
- champignons – 200 g;
- cream – 200 ml;
- butter – 20 g;
- onion – 1 pc.;
- hard cheese – 50 g;
- garlic – 1 clove;
- lemon juice – 1 tbsp. spoon;
- nutmeg – 0.25 teaspoon;
- thyme, oregano - 2 g each.
Preparation
- Chop mushrooms and onions.
- Fry the onion, add spices and mushrooms.
- Sauté for 5-7 minutes.
- Pour in the cream, stirring.
- Season with garlic and nutmeg.
- Stirring, cook for 10 minutes.
- Add the cheese and hold until it melts.
- Add lemon juice, leave for 5 minutes.
Mushroom champignon sauce with sour cream
For a long time in Rus', mushrooms were prepared only with sour cream; this combination is considered the second most successful after cream; it is recommended to season it only with pepper and herbs. Many housewives add basil and oregano to mushroom sauce with sour cream. Nutmeg is always added; it perfectly brings out the taste of the gravy.
Ingredients:
- champignons – 200 g;
- onion – 1 pc.;
- sour cream – 100 ml;
- flour – 1 tbsp. spoon;
- water – 2/3 cup;
- hard cheese – 50 g;
- vegetable oil – 5 tbsp. spoon;
- black pepper – 0.25 teaspoon;
- dill - 1 bunch.
Preparation
- Chop mushrooms and onions.
- Saute the champignons until the liquid has evaporated.
- Add onion, spices, simmer for 5 minutes.
- Dilute flour with water and add sour cream.
- Cook, stirring, 10-15 minutes.
- Add grated cheese and melt.
- Simmer the mushroom sour cream sauce for 5 minutes.
Mushroom champignon sauce with milk
You can prepare an equally delicious mushroom sauce with fresh milk, which will give you the same universal option. Some housewives tried serving it with dumplings and were very pleased. The ingredients and spices may vary, but the principle of making creamy gravy remains the same.
Ingredients:
- champignons – 200 g;
- butter – 40 g;
- onion – 1 pc.;
- flour – 1.5 tbsp. spoons;
- milk – 250 ml;
- greens – 1 bunch;
- mushroom seasoning - to taste.
Preparation
- Chop mushrooms and onions.
- Fry the onion until soft.
- Add mushrooms, simmer for 10 minutes.
- Mix with spices.
- Heat the milk, whisking, add flour.
- Boil for a couple of minutes until thickened.
- Pour over mushrooms, sprinkle with herbs.
- Simmer for 2-3 minutes.
Mushroom sauce with horseradish
You can get an original light appetizer if you try the recipe for mushroom sauce made from champignons with horseradish. Spicy food lovers will love the spicy and tangy gravy. In order not to shed tears when rubbing a caustic vegetable, it is recommended to soak it for 5-6 hours in cold water. Peel with a sharp, thin knife.
Ingredients:
- fresh mushrooms – 600 g;
- grated horseradish – 3 tbsp. spoons;
- sour cream - 1 tbsp.;
- vinegar – 0.5 teaspoon;
- boiled eggs – 3 pcs.;
- dill – 1 bunch;
- black pepper – 0.5 teaspoon.
Preparation
- Boil mushrooms and eggs, chop.
- Mix with spices, grated horseradish and vinegar.
- Season with sour cream, sprinkle with herbs.
Chanterelle mushroom sauce
The taste can vary, the dish can be made hot, cold, hot, fresh, spicy. But due to the thickness and spices, preparing mushroom sauce requires strict adherence to the recipe. Dried porcini mushrooms make a very aromatic sauce, honey mushrooms add a slight sweetness, and chanterelles add a beautiful orange color and a piquant note.
Ingredients:
- fresh chanterelles – 500 g;
- mushroom broth – 500 ml;
- onions – 2 pcs.;
- flour – 1 tbsp. spoon;
- butter – 50 g;
- sour cream – 200 ml;
- black pepper – 0.5 teaspoon.
Preparation
- Boil mushrooms, chop.
- Chop and fry the onion.
- Add chanterelles, simmer for up to 10 minutes.
- Mix in a blender.
- Pour in sour cream with spices.
- Simmer for 5 minutes. on low heat.
- Fry the flour in a dry frying pan.
- Whisking, dilute in broth.
- Pour over the mushrooms and boil until thickened.
Oyster mushroom sauce
A healthy mushroom sauce is made from oyster mushrooms with sour cream; mushrooms contain a lot of amino acids and vitamins; they completely replace meat in terms of satiety. It is very important that during cooking, unlike other mushrooms, they do not lose valuable substances. Fresh oyster mushrooms retain a soft gray tint; the cut should remain white.
Ingredients:
- fresh oyster mushrooms – 300 g;
- onions – 2 pcs.;
- butter – 50 g;
- sour cream – 300 ml;
- flour – 1 tbsp. spoon;
- black pepper – 1 teaspoon.
Preparation
- Boil mushrooms, chop.
- Sauté until the liquid evaporates.
- Add oil and fry.
- Add chopped onion and spices.
- Simmer for 5-7 minutes.
- Dissolve sour cream in flour.
- Pour over the oyster mushrooms, cook for 10 minutes.
Recipe No. 8
Mushroom sauce for tomato meat can be prepared in just half an hour and goes perfectly with beef and pork.
You will need:
- Tomato sauce (or paste) – 1 l,
- Mushrooms – 140 g,
- Onion – 1 pc.,
- Sunflower oil – 25 – 35 ml.
The onion was peeled and finely chopped. Fry in oil until translucent or golden brown. Add sliced mushrooms to it and fry for another 5 minutes. Add the mixture to the tomato sauce. Cook for 5 minutes, stirring. Salt, pepper, add chopped garlic to the mushroom sauce.
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.
Cooking secrets
To prepare the sauce, you need to let the boletus mushrooms soak in water and swell. To do this, pre-prepared fruiting bodies are soaked in water for 4 hours. And since boletus mushrooms are completely edible and aromatic, the water, after soaking the mushrooms in it, is used to prepare the sauce.
The sauce can also be successfully prepared from frozen mushrooms. They completely retain their taste and various beneficial properties.
Frozen products must be thawed before cooking. To do this, you need to transfer it from the freezer to the regular compartment of the refrigerator. Theoretically, you can greatly speed up the defrosting process using hot water or a microwave, but doing this is highly not recommended - it will greatly damage the taste and aroma of the mushrooms.
When dried boletus mushrooms are used, they are always pre-soaked in water, where they swell, and then squeezed out and dried.
