Many cooks call mushroom sauce the king among liquid seasonings. Its amazing flavor is incomparable. The sauce is universal, that is suitable for any dishes, but most often it is served with meat. Mushroom sauce, which has a delicate creamy texture, is best combined with beef and chicken. Mushroom sauce is more suitable for pork with the addition of garlic and other spices that give it a savory flavor. However, there are no exact rules here, and it is safe to say that any mushroom sauce will be a harmonious addition to any meat dish, from which kind of meat it is prepared.
Cooking Features
Getting to the preparation of mushroom sauce, it does not hurt to get acquainted with the recommendations of experienced chefs.
- Most often, the sauce is made from champignons, as they are available all year round fresh and are relatively inexpensive. However, forest mushrooms, especially white, sauce will get much tastier and more fragrant. If you do not have the opportunity to purchase fresh porcini mushrooms, you can use dried ones, having previously soaked them in water.
- Dried mushrooms can be crushed in a coffee grinder to a state of powder and added in small portions to mushroom sauces prepared from artificially grown mushrooms, when they are prepared to give them a brighter flavor. It should not be forgotten that the powder from dried mushrooms also needs heat treatment.
- How hard it is to grind mushrooms and at what stage to do it depends on the recipe. Pay attention to the recommendations accompanying a specific recipe.
- You can thicken the sauce with the help of starch and flour, but not all recipes suggest the preparation of a thick mushroom sauce.
- Do not use seasoning with a strong smell for mushroom sauce so that they do not interrupt the flavor of mushrooms. It is better to add a moderate amount of fresh greens, which will emphasize it.
- Fried onions help to enhance the mushroom flavor. Therefore, this ingredient is most often included in the composition of mushroom sauces, especially if they are planning to serve meat.
Fungal sauces can be used both hot and cold, but it is still better to serve them to meat warm, using gravy.
Basic mushroom sauce
Composition:
- fresh mushrooms - 0, 3 kg (or 100 g dried);
- water - 2, 5 l;
- onions - 0, 2 kg;
- wheat flour - 35 g;
- butter or margarine - 50 g;
- sour cream - 60 ml;
- salt, spices - to taste.
Method of preparation:
- Rinse the mushrooms and dry. If you use dried, they must first be soaked in water so that they return their shape and volume.
- Fill the mushrooms with water. Put in a pan peeled and cut in half the onion.
- Put on the fire, bring to a boil and simmer for 2 hours. Half an hour before cooked, add salt and add spices to your taste.
- Strain the finished broth. Finely chop the mushrooms or mince.
- Chop the remaining onion and fry until soft in butter.
- Add the mushrooms, fry them with onions for 5 minutes.
- Add sour cream, stew for 2-3 minutes.
- In a dry pan, heat the flour, brew it 0, 5 liters of mushroom broth. When introducing broth, be sure to whisk it with a whisk so that there are no lumps.
- Pour broth with mushrooms and onion, stir and cook on low heat for 5 minutes.
This mushroom sauce can be served as a gravy for meat dishes or can be used as a basis for making other sauces. In particular, it can be mixed with greens, grated cheese, pepper paste, tomato puree, garlic, each time adding new notes to the taste of the sauce.
Mushroom sauce on sour cream to meat
Composition:
- fresh champignons - 0, 2 kg;
- butter - 40 g;
- wheat flour - 45 g;
- onions - 0, 2 kg;
- sour cream - 50 ml;
- salt, pepper - to taste.
Method of preparation:
- Wash, dry, and slice the mushrooms.
- Onion, freeing from the husk, cut into small pieces.
- Melt the butter and put the mushrooms and onions in it. Fry them until the excess moisture from the pan evaporates.
- In a separate frying pan, heat the flour until a nutty smell appears and add it to the frying pan where the mushrooms and onions are fried. Fry for a minute.
- Add salt and pepper to sour cream, pour mushrooms into it. Stew them for 2-3 minutes.
- Grind the mushrooms with a blender if desired and bring the sauce to a boil again.
The sauce prepared according to this recipe turns out to be tender, fragrant, pleasant to taste. He gently set off the taste of meat.
Creamy mushroom sauce for chicken and lean meat
Composition:
- onions - 0, 3 kg;
- butter - 100 g;
- champignons - 0, 3 kg;
- flour - 30 g;
- sour cream - 100 ml;
- cream - 0, 3 l;
- salt, pepper - to taste.
Method of preparation:
- Peel and finely chop the onion.
- Cut the champignons washed and dried with a napkin into small cubes.
- Fry the mushrooms and onions in a large amount of butter for 20 minutes, transfer them to the blender bowl.
- Fry the flour in a separate pan until creamy.
- Mix it with mushrooms and onions.
- Add salt, pepper, sour cream and 150 ml of cream. Beat it all together for a smooth paste.
- Place in a saucepan, adding the remaining cream. Put on a slow fire and bring to a boil.
If you want to get a thicker sauce, the amount of cream in the recipe can be reduced by half.
Spicy mushroom sauce for meat
Composition:
- white mushrooms - 100 g;
- shallots - 20 g;
- garlic - 2 cloves;
- cognac - 10 ml;
- fresh parsley - 10 g;
- fatty cream - 60 ml;
- salt, pepper - to taste.
Method of preparation:
- Clean the white mushrooms, wash and dry. Cut in as small pieces as you can - the recipe does not imply the subsequent grinding of the ingredients with a blender.
- Cut a piece of onion of the right size and cut it into small pieces.
- Finely chop the garlic.
- Chop the greens.
- Heat the pan with a good non-stick coating. Put on it mushrooms, onions and garlic. Fry them without oil for 2-3 minutes.
- Pour in brandy and wait for it to evaporate.
- Add salt and pepper, cover the mushrooms with cream, mix.
- As soon as the cream boils, add the parsley and cook the sauce for 2-3 minutes.
This savory sauce will perfectly set off the taste of any meat dish, it is especially suitable for pork and poultry.
Meat mushroom sauce fits perfectly, whatever recipe it is cooked. It can not only be served to meat dishes separately by watering them, but also used to prepare meat dishes. For example, meat can be stewed in a mushroom sauce or baked in it. Most often, the mushroom sauce is served hot, but in the cold it will remain tasty. This seasoning has only one drawback - it cannot be stored for long.
