Recipes for making porcini mushroom sauce with different ingredients

Hello dear readers of my culinary page. Today we will talk about how to prepare a thick sauce from fried porcini mushrooms. This is a very tasty and satisfying filling that serves as an excellent addition to steaks, cutlets, frying, fresh and stewed vegetables and snacks. It can be served as a pate with pieces of toasted white bread or croutons, spread on canapés and tartlets. The gravy is hearty, simple and versatile. A real lifesaver for housewives in different situations. Different recipes may contain different components that will create certain flavors. Before experimenting with the composition, you need to master the preparation of the basic base.

How to cook

Porcini mushroom sauce
This filling is easy to prepare. You must first fry the mushrooms in oil, and then add the ingredients indicated in the recipe. The composition can be replaced, leaving only the base of the dish:

• boletus mushrooms themselves;
• vegetable or animal oil;
• onion.

Some spices are added to this base mixture, as well as various vegetable components, which bring out the aroma and taste of food in a new way. But you can only experiment with filling made with vegetables. They add to it:

• tomatoes;
• other vegetables;
• spices.

If the filling is prepared on the basis of dairy products, then the composition should not be changed arbitrarily. It is better not to add anything new to the porcini mushroom sauce with sour cream or cream, but to prepare it according to the recipe.

Preparing all the recipes does not take much time. The filling can be eaten hot or cold. Having mastered the basic principle of cooking, you can diversify your home menu without extra effort.

You should not prepare for future use, as storing the composition for more than two days is not recommended. Even in the refrigerator it can deteriorate during long-term storage.

Preparing mushrooms

Preparing the mushrooms
An important step in this gravy is the preparatory stage. To prepare a creamy sauce with porcini mushrooms, you need to carefully process the following forest gifts:

• wash;
• clean;
• cut.

If boletus mushrooms are bought dried, then they need to be soaked in water or milk for several hours before cooking. Frozen forest products should be properly defrosted and washed. After which they are cut and fried.

For mushroom sauce from champignons or porcini mushrooms you need:

• 150 g boletus;
• half a glass of heavy cream;
• dill in the volume of one bunch;
• ground black pepper;
• 1 onion.
• butter - 100 g.

If the gravy turns out to be thick, dilute it with hot water or milk at the end of cooking. 100 g 230 kcal.

Cooking method

Mushroom sauce
Housewives do not need to spend a lot of time and effort at the stove when cooking this bay. If frozen gifts of the forest are used, they are first defrosted and only then placed in a frying pan. Excess moisture must be removed, otherwise the mushrooms will not fry..

1. The sauce with porcini mushrooms and cream will take half an hour. During cooking, the stove should not be turned on at full power, otherwise it will not be possible to obtain the desired pouring consistency.
2. Sliced ​​mushrooms and onions are fried until golden brown for 10 minutes.
3. When the base is fried, pour cream and sour cream into it and add a little seasoning. After this, keep on fire for another 15 minutes.
4. Sprinkle the finished mushroom sauce with aromatic dill.

Tips for the recipe

• It is better to use white mushroom for this gravy. But if you don’t have it on hand, boletus or champignons will do.
• Cream or fat sour cream is added for thickening. These dairy products combine well with the mushroom base, acquiring a characteristic consistency.
• When using spices and garlic, proportions should be observed so as not to overwhelm the main taste.
• The dish goes well with chicken, beef, and pork, but you cannot use meat broths during cooking, otherwise its own taste and aroma will be lost.
• When selecting herbs and spices, you need to take a small amount of these components, otherwise the mushroom taste will disappear

Chefs' tips

It is difficult to prepare a culinary masterpiece at home, like in a restaurant, but if you take the advice of experienced chefs, the taste of the dish can be significantly improved.

1. If you don’t have time to monitor the cooking process, you can make the gravy in a slow cooker. Simply put all the ingredients in a bowl and cook in simmer mode until soft.
2. Sour cream can be replaced with mayonnaise. Then the taste of the gravy will be more piquant.
3. If you don't have cream, you can replace it with milk. The gravy will be thinner, but will have a pronounced milky taste, which goes well with boletus.

Best Recipes

There are many variants of this filling, which are made with different vegetables, but those that contain dairy products are considered popular:

• cream;
• cheese;
• sour cream;
• butter.

If frozen whites are used, they must first be thawed by keeping them on the bottom shelf in the refrigerator for an hour, and then at room temperature. If you cook unfrozen mushrooms, they will not fry due to excess moisture in the pan.

Mushroom sauce from porcini mushrooms with cream for meat

Mushroom sauce with cream
It is customary to serve meat with a milk-based sauce. For this you need to take:

• half a kilo of mushrooms;
• half a liter of heavy cream;
• 3 onions;
• fresh dill;
• animal oil – 40 g;
• salt;
• pepper.

100 g contains approximately 300 kcal.

1. Frozen mushrooms are first defrosted. When they become soft, they need to be dried and cut. The size of the pieces is not important. You can leave small mushrooms uncut.
2. Remove the skin from the onion and chop it finely.
3. The washed dill is also chopped.
4. The onion is fried over low heat until it becomes translucent.
5. After this, add boletus mushrooms to it and fry for 5 minutes.
6. The fried mixture is poured with heavy cream, which can be mixed with a few tablespoons of sour cream to increase the thickness and fat content.
7. When all the ingredients are in the frying pan, the dish needs to be heated for another 10 minutes.
8. At the end, pepper the porcini mushroom sauce with cream and sprinkle with chopped fresh dill.
9. Mushroom sauce made from frozen mushrooms with melted cheese

Meat appetizers, cutlets, steaks and roasts made from beef, chicken and pork can be served with cream cheese dressing.

For it you need:

• half a kilo of champignons;
• packages of processed cheese;
• a jar of sour cream;
• one small carrot;
• two onions;
• a spoonful of vegetable oil;
• two cloves of garlic;
• ground pepper ;
• salt.

100 g of this gravy contains 325 kcal

Step-by-step recipe:

1. Processed cheese is grated.
2. The carrots are washed, peeled and finely grated.
3. The onion is peeled and chopped.
4. The garlic clove is crushed and mixed with sour cream.
5. Fry the carrots and onions until soft.
6. After frying, mushrooms and vegetables are mixed and cooked until the moisture disappears. The mushroom sauce should not be too thin.
7. Pour the sour cream and cheese mixture over everything, salt and pepper. Warm up for another 10 minutes. Serve hot.

Mushroom sauce from dry white mushrooms with sour cream

Mushroom sauce
You can prepare a hearty gravy or porcini mushroom sauce using sour cream.

Components and their ratio:

• 300 g boletus or champignons;
• 2 eggs – 2 pcs.;
• Half a glass of mushroom broth;
• flour – 20 g;
• sour cream – 150 ml;
• butter – 40 g;
• lemon juice – 2–3 ml;
• salt, ground black pepper.

There are 347 kcal per 100 g of filling.

Here's the step-by-step recipe:

1. A frozen briquette with boletus or boletus is defrosted at room temperature.
2. The mushrooms are chopped and placed in a hot frying pan for frying in oil.
3. While they are frying, the flour is fried on another burner until pink. Then it is diluted with hot water so that there are no lumps.
4. Pour the flour mixture over the mixture and cook for a few minutes. The stove does not need to be set to full power.
5. Beat the yolks with lemon juice and salt, then pour sour cream into them and add a pinch of spices.
6. The yolk mass is poured into the frying mixture, and everything is cooked for 5 minutes. Do not turn on the stove at full power. Like porcini mushroom sauce with cream for meat, this gravy with sour cream should turn out thick, with a characteristic viscous consistency.

Calorie content of foods possible in the dish

When choosing a recipe for mushroom sauce made from porcini mushrooms, you should remember that the calorie content of the gravy depends on the recipe. Milk-based fillings will be fattier.

A dietary hot appetizer with vegetables in vegetable seed oil is obtained.

Mushroom sauce for potato cutlets or casseroles

Ingredients:

• Dry porcini mushrooms
• 1 tbsp. l. flour
• 1 tbsp. l. oils
• Onion
• Salt to taste

Soak dried mushrooms, washed in warm water, in three glasses of cold water for 2-3 hours.

and then cook in the same water without salt.

1 tbsp. l. fry flour with the same amount of butter until light brown

dilute two glasses of hot, strained mushroom broth and cook at low boil for 15-20 minutes

Fry finely chopped onion in oil

add chopped boiled mushrooms and fry again, and then add to the sauce, adding salt to taste

In a delicate gravy

You can prepare many wonderful dishes from forest stately boletuses, including excellent mushroom sauce. It will perfectly diversify your menu, and at the same time, its preparation will not take much of your time.

This sauce is prepared on the basis of meat or fish broth, using sour cream, cream, mayonnaise, milk and even wine. It is used both as an independent dish and as an addition to pasta, cereals or vegetable puree.

To enhance the taste, a variety of fruits and vegetables are used in its preparation, and flour is used to make the gravy thicker. Warmed milk and broth, on the contrary, are used to dilute the sauce.

Original sauce with mushrooms and walnuts

Take:

• porcini mushrooms – 300 g
• walnuts – 50 g
• cilantro and dill - 0.5 bunch each
• onion – 0.5 pcs.
• chili pepper – 0.5 pcs.
• celery – 50 g
• garlic – 2 cloves
• vinegar – 0.5 teaspoon

Boil the mushrooms cut into pieces in salted water, strain the broth. We pass the nuts through a meat grinder, combine them with the broth, add chopped herbs, chopped chili pepper and garlic, mix everything, season with vinegar and lightly beat in a blender. Decorate the sauce with thin onion rings or half rings.

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.

Peculiarities

It is important to note the versatility of this gravy, because few additions to food can go well with both meat and fish, both pasta and potatoes, for example. In order for the mushroom sauce to turn out great, you need to know a few simple but important points:

• An important factor that affects the palatability of cooked food is its appearance, which is why mushroom gravy should have a pleasant appearance. In order for it to have a thick consistency, flour is added to it. But it is worth saying that the flour must first be fried in vegetable oil until its color turns golden. It is thanks to this procedure that the sauce will have a nutty flavor, which is very attractive. If the flour is ordinary, raw, the taste will not be the most pleasant and will resemble a paste.
• If you are preparing your dish from dried mushrooms, then you need to buy them only in stores, and not from obscure sellers at the market. Few people are well versed in mushrooms in order to distinguish poisonous ones from edible ones, fresh or already spoiled. In order not to risk your health again, it is better to buy mushrooms where their quality is checked by a special commission.
• In order to prepare gravy with the most pleasant aroma and taste, it is important to choose the right utensils. The best choice for this procedure is a saucepan or a saucepan with a thick enough bottom, which allows the mushrooms not to burn while sitting on it.
• There may be several options for serving the sauce. If you are preparing the sauce and the main dish at once, it is better to serve them together, in one plate. But if you have a desire to simply prepare mushroom gravy, then in finished form it is better to simply pour it into a suitable bowl and leave it in the refrigerator until the need arises.
• Housewives should also take note of this important piece of advice: if the gravy is made from champignons, dried mushrooms will add flavor to it. In order for them to have the greatest effect, you need to grind them to a powder state and pour them into the sauce while it is still cooking.
• If you have porcini mushroom sauce, you need to boil them before starting cooking, then cut them into pieces and fry them. Only after these steps can you prepare sauce from them.
• And the last thing a good housewife should know is that when using cream in gravy, you need to heat it a little, otherwise in the container where you stew the mushrooms, they will simply curl up, and you will not be able to get the dish you are hoping for.

Porcini mushroom sauce