Creamy sauce with mushrooms - general principles and methods of cooking
Gentle mushroom creamy sauce goes well with any dishes from potatoes and pasta, as well as rice and vegetable cutlets. It can be used when roasting cabbage rolls, meat cutlets and chops. Cream sauce will add juiciness and tenderness to these dishes.
Varieties of edible mushrooms very much. There are also many sauces that can be prepared based on them. It is a pity that these fresh mushrooms can be used only at the time of their collection.
But oyster mushrooms and champignons can always be bought in the store. By the way, in those recipes that are listed below for these mushrooms, you can enter in the harvest season and other mushrooms, used in fried form. Such sauces are universal.
Cream Sauce with Mushrooms - Food Preparation
Onions - the first ingredient with which the preparation of the sauce begins. It should be well crushed, then it will practically not be felt in the sauce as a separate component. Onions invisibly enhance the taste and aroma of mushrooms. Such is his role in this dish. In the case of mushrooms, onion help is a must.
Mushrooms for sauce should be used fresh and without any signs of spoilage or long-term storage. Dry mushrooms can not be bought from the hands or in the market. In dried form, it is almost impossible to recognize either the fungus itself or its quality.
Mushrooms should be washed and dried. For the sauce, mushrooms are better to cut into small pieces. After all, we want to get exactly the sauce, and not mushrooms, stewed in cream. Instead of finely sliced, you can use mushrooms, chopped in a meat grinder or using a coarse grater.
Creamy sauce with mushrooms - preparation of dishes
A saucepan with thick walls and a bottom is best for preparing sauce and saute. In his absence, you can use the pan. Thick-walled pan with a lid will not allow the components of the dish to burn and create ideal conditions for extinguishing and languishing.
Before serving, the sauce can be decomposed into special sauceboats or ice-cream bowls and decorated with greens. This will give the dish a solemn and appetizing look.
Cream sauce with mushrooms - the best recipes
Recipe 1: Creamy Mushroom Sauce
Mushrooms are good because they are available at any time of the year. Buying the rest of the ingredients is also not a problem. This sauce is especially good for a variety of potato dishes.
300 grams of fresh mushrooms, 1 medium-sized onion, 200 grams of cream, 25 grams of butter, 1-2 teaspoons of wheat flour, 1/2 cup of boiling water. Spices to taste.
Method of preparation
Heat a saucepan or frying pan on the stove. Melt the butter in it and sprinkle the finely chopped onion on it. Washed and dried champignons also need to grind. When the onion gets golden color, we fall asleep the champignons. It doesn't matter that champignons take up a lot of space, they will burn almost three times. When heated, the mushrooms begin to make juice. It is necessary to stir them in order not to burn, and to wait until the mushroom juice is completely evaporated. Mushrooms fried with onions gain aroma and necessary taste.
Ready mushrooms can be salted. It is time to add flour to the dish. If you want to ensure that the sauce is similar in consistency to sour cream, you need to put 3 teaspoons of flour. From 2 spoons it will correspond to non-greasy sour cream, and from 1 spoon it will remain liquid, like cream. Mushrooms are evenly mixed with flour. Now it's time to inject fluids. Let's start with boiling water. Boiling water should be poured in a thin stream over the entire surface of the pan so that all the mushrooms are covered and the whole dish is cooked at the same time. Stir the dish. Water and flour create a translucent substance, in which are onions and mushrooms. It remains to enter the heated cream. After adding them, boiling the sauce is no longer necessary. If it turned out slightly thickish, you can add water. The sauce is ready and can be used right now.
Recipe 2: Creamy sauce with oyster mushrooms
Oyster mushrooms are not inferior to champignons neither in availability, nor in taste characteristics. These mushrooms are nutritious and healthy. Creamy sauce based on them will decorate any dish. Especially good cream sauce from oyster mushrooms to pasta or rice. Cold sauce can be eaten with bread.
250 grams of fresh oyster mushrooms, 200 ml of cream (fat does not matter), 5 tablespoons of butter, 1/2 teaspoon of ground nutmeg, a bunch of parsley or cilantro, salt.
Method of preparation
Coarsely chop the garlic and fry it in melted butter until soft. Add sliced oyster mushrooms. Fry the mushrooms until they make juice. Pour the cream. Cream must be heated before adding. Cook over a medium heat for 7-10 minutes. Before you turn off the fire, you need to salt the dish, add finely chopped herbs and nutmeg. Turn off the fire. Mix everything well and cover. Let the dish infuse for five minutes. Now it can be served on the table.
Recipe 3: Cream sauce with dried porcini mushrooms
White mushrooms have excellent characteristics in both fresh and dried form. Dry white mushrooms are also appetizing, tasty and fragrant. On their basis, you can make a wonderful creamy sauce, which will give any dish a wonderful mushroom flavor.
100 grams of dried porcini mushrooms, 200 ml of cream, 1 tbsp. l flour, 2 tbsp. l drain oil.
Method of preparation
Dried porcini mushrooms must be washed, filled with water and set to swell for 8 hours. After that, rinse the mushrooms again, cook until ready and chop. Heat the pan or saucepan. Melt butter in a heated bowl, add flour and gently pour in the cream, salt and mix. Add the white mushrooms, mix thoroughly, cover the dishes with a lid and leave to simmer for about three minutes. Ready sauce can be put in a saucepan and decorated with a sprig of greenery.
Creamy sauce with mushrooms - useful tips from experienced chefs
The name of the sauce itself implies that cream is used in its preparation, but not everyone can eat cream. In this case, the cream can be diluted in half or completely exchanged for sour cream. The cream gives the sauce some lightness and a sweetish aftertaste. Sour cream makes the sauce more tender and slightly sour. From the combination of sour cream and cream sauce becomes sweet and sour. The use of a product in this case is a matter of taste.
Cream before adding to the dish is better to heat up a little, then they do not curl up from the heat.
Flour, which is necessarily part of any sauce, must be pre-fried. If this is not done, lumps may form or an unpleasant taste may appear.
If there is some sauce left after the meal, you can put it in the fridge and use it later in hot or chilled form.