A fragrant mushroom sauce suitable for potatoes, pasta, rice, buckwheat and other side dishes, favorably emphasizes the taste of meat dishes. Having learned to cook mushroom sauce from dried mushrooms, which are well preserved, without losing useful properties, the hostess can always make any dish even more tasty and appetizing. Even everyday food, flavored with such sauce, will seem festive. You do not have to wrestle with what to cook a delicious dinner, if you have a handful of dried mushrooms in the kitchen and you know how to make a tender sauce of them.
Cooking Features
Dried mushrooms sauce was prepared by our distant ancestors. The recipes have since changed somewhat, but the general principles of preparation remain the same. Knowing them, you can certainly make a delicious and fragrant sauce for any of your favorite recipes.
- Dried mushrooms must be prepared in advance, approximately 6 hours before lunch, otherwise they will not have time to swell and take on their original shape. At first they are poured with cool water for a short time, only for 20-30 minutes and washed well. Then they are soaked for 4-6 hours in pure water and boiled for half an hour in the same water, since otherwise the broth will not be sufficiently fragrant. After that, the mushrooms can already be removed from the broth, cool and cut into small pieces.
- Mushrooms for sauce are crushed thoroughly, but not to a state of mashed potatoes. Therefore, it is better not to use the blender, having done all the work manually.
- Sometimes the exact number of mushrooms is not indicated in the recipe. This means that the sauce can be prepared even from a small amount. However, we must understand that the more mushrooms you use, the richer the taste and aroma of the prepared sauce will be.
- The sauce of dried mushrooms is often thickened with flour. It is desirable to pre-fry it to caramel color. Then the sauce will have a pleasant aftertaste. Otherwise it will turn out mealy and less tasty.
- It is not necessary to harvest mushroom sauce in large quantities, as it is undesirable to keep it for more than two days.
Mushroom sauce from dried mushrooms is usually served hot, sprinkling dishes with them before serving or placing a special-shaped container filled with sauce.
Classic recipe for dried mushroom sauce
Composition:
- dried porcini mushrooms - 50-100 g;
- onions - 0, 2 kg;
- water - 0, 75 l;
- butter - 100 g;
- wheat flour - 40 g;
- salt, spices - to taste.
Method of preparation:
- Rinse the mushrooms, cover with two glasses of filtered water and leave overnight or at least 4 hours.
- Put the water with the pot, put it on fire.
- Cook the mushrooms, stirring slowly, over low heat for 20-30 minutes after the contents of the pan boil. 10 minutes before cooking, add salt and spices.
- Remove the mushrooms with a slotted spoon. Wait a little for them to cool down. Finely cut with a knife.
- Peel and chop the onion with a knife. Fry it in butter until soft.
- In a clean frying pan fry the flour, pour in a glass of broth, constantly whisking the flour with a whisk. If the mushroom broth turned out a little less, dilute it with warm boiled water before.
- Cook the sauce for about 5 minutes so that it thickens.
- Put onion and mushrooms in the sauce, mix. Cook for another 5 minutes.
This sauce can be served to almost any dish, but many housewives consider its recipe to be just basic, enriching the taste of mushroom sauce with greens, garlic, cream and other products.
Sauce of dried mushrooms with sour cream
Composition:
- dried mushrooms - 100 g;
- water - 1 l;
- onions - 0, 2 kg;
- vegetable oil - 100 ml;
- butter - 50 g;
- wheat flour - 35 g;
- sour cream - 100 ml;
- fresh dill - 50 g;
- salt, pepper - to taste.
Method of preparation:
- Clean the washed mushrooms with a liter of purified water for 4-6 hours.
- Put the pan on the fire, wait on the medium heat until the water boils. Cover the pan with a lid, reduce heat and boil the mushrooms until soft. After boiling the water it will take about 20-30 minutes.
- Drain broth, strain.
- Cool the mushrooms, chop them finely.
- Cut peeled onions into small pieces.
- Fry onion in vegetable oil and mix with mushrooms. Fry this mixture for 5-10 minutes.
- In a clean pan, melt the butter, add the flour, stir.
- A thin stream, continuing to stir the sauce with a whisk, pour in the mushroom broth.
- When the sauce thickens slightly, add the mushrooms and onion to it, as well as finely chopped dill.
- Cook for another 5 minutes without stopping stirring. Enter sour cream, salt and spices to taste. Stir, wait a couple of minutes and remove the saucepan from the heat.
The sauce prepared according to this recipe, thanks to dill, acquires a fresh summer flavor, and sour cream gives it a delicate creamy taste.
Creamy Dried Mushroom Sauce
Composition:
- dried mushrooms - 100 g;
- water - 0, 5 l;
- onions - 0, 2 kg;
- cream - 0, 5 l;
- fresh greens (parsley, dill) - to taste;
- butter - 50 g;
- wheat flour - 20 g;
- salt, spices - to taste.
Method of preparation:
- Rinse the mushrooms, soak for 4-5 hours in cool water, then boil it until soft. Cool and chop finely.
- Free the onions from the husk. Cut it into small cubes.
- Finely chop fresh greens with a knife.
- Melt the butter and fry the flour in it. When the flour gets a nice creamy shade, pour in the cream in a thin stream. At this time, the sauce must be whipped to whisk, so as not to form lumps.
- Put the mushrooms and onions in the sauce. Cook, stirring, cream sauce for 10 minutes.
Delicate creamy taste and pleasant aroma of the sauce will hardly leave anyone indifferent. Especially well this sauce goes well with pasta and poultry dishes. The sauce will be even tastier and more aromatic if a few minutes before being ready to squeeze a couple of garlic cloves into it.
Spicy Dried Mushroom Sauce
Composition:
- mushrooms, restored from dried, - 0.5 kg;
- onions - 150 g;
- Bulgarian pepper - 0, 5 kg;
- dry white wine - 0, 25 l;
- salt, hot spices - to taste;
- olive oil - how much will leave.
Method of preparation:
- Restore dried mushrooms by soaking them for a few hours in clean water. Put on the fire and boil until tender. Usually 30 minutes of cooking is more than enough. 5 minutes before the readiness, salt and pepper the broth.
- Take out the mushrooms, let them drain. Cut into medium sized pieces.
- Pepper wash. Cut off the fruit of the stem, remove the seeds from them. Cut the peppers into small squares or thin straws.
- Peel and cut the onion into thin half rings.
- Heat the butter in a pan, put the onion in it. Fry for 2-3 minutes, then add the pepper to the onions and continue cooking over low heat, stirring for another 10 minutes.
- Add the mushrooms and fry them with the vegetables for about 10 minutes.
- Pour in the wine, reduce the heat, cover the pan with a lid. Stew everything in wine for 5 minutes.
The sauce for this recipe is quite thick. It is not even a sauce, but a warm salad that will harmoniously complement any dish of meat, potatoes, and pasta.
Mushroom sauce from dried mushrooms is good because it can be cooked at any time of the year. At the same time, it will not yield a sauce made from fresh mushrooms in its organoleptic qualities.
