Mushroom sauce will decorate any dish. It is suitable for meat and fish. The taste of the sauce harmonizes well with pasta, potatoes, rice, buckwheat. They can fill up thick soups, mashed potatoes, water them dishes or serve separately. It can be made of different consistency, set off the aroma of mushrooms with various seasonings. All this makes mushroom soup versatile. At any time of the year you can cook mushroom champignon sauce. This is the easiest and most affordable option, suitable even for hostesses who have no culinary experience.
Cooking Features
The technology of cooking mushroom sauce from champignons is not complex, but there are some subtleties, knowledge of which allows you to make the aroma and taste of the sauce more saturated.
- You can use frozen and canned champignons to make the sauce, but still it turns out to be the most delicious from fresh mushrooms. At the same time, it is better to choose young champignons of not too large size.
- When washing the champignons, try to keep them in the water as little as possible so that they do not have time to soak it. After necessarily blot the mushrooms with a napkin.
- When frying mushrooms in a small frying pan, spread them in small batches. If the champignons will brown and not stew in their own juice, they will better preserve their flavor in the finished sauce.
- Onions can be fried immediately with or in front of the mushrooms. In the first case, it will be soft, as extinguished, in the second case, it will acquire a golden hue.
- Often, flour is used to make a thick champignon sauce. It is desirable to first fry it to caramel color, and then combine it with other ingredients. In this case, it will give the sauce a pleasant shade, improve its taste.
- If there are lumps in the sauce, wipe it through a sieve or mix it with a blender.
- In order for the ready-to-eat champignon sauce not to be covered with film, after cooking it can be covered with baking paper, having previously moistened it.
Mushroom sauce can be used both cold and hot instead of gravy.
Mushroom sauce with sour cream
Composition:
- champignons - 0, 2 kg;
- onions - 100 g;
- wheat flour - 20 g;
- sour cream - 100 ml;
- water - 100 ml;
- vegetable oil - how much will leave;
- salt, pepper - to taste.
Preparation Method:
- Wash mushrooms, pat dry with napkins, cut into thin plates.
- Free the onions from the husk, finely chop it with a knife.
- Heat the vegetable oil in a frying pan or in a saucepan, add chopped onion. Fry it until soft. It usually takes no more than 3 minutes.
- Add mushrooms to onions. Cook them until they are lightly browned.
- In a dry skillet, fry the flour until caramel-colored, pour it into a saucepan with the champignons. Continue to fry them for a couple of minutes with the flour.
- Mix sour cream with clean boiled water, pour this mixture into a saucepan with mushrooms, whisk. Add salt and pepper to taste.
- Stew mushrooms in cream for about 5 minutes. The sauce during this time will thicken.
- Put the sauce in a bowl. Using an immersion blender, chop the mushrooms and onions, turning the sauce into a homogeneous mass.
- Transfer the creamy mushroom sauce to the gravy boat.
The mushroom sauce prepared according to this recipe is especially suitable for meat and potatoes. To beef or pork, it is usually served cold, to potatoes - hot. However, the final choice remains with the hostess.
Champignon sauce with cream
Composition:
- champignons - 150 g;
- cream - 0, 2 kg;
- butter - 50 g;
- onions - 100 g;
- hard cheese - 0, 25 kg;
- garlic - 1 clove;
- lemon - 0, 5 pcs .;
- nutmeg - a pinch;
- oregano, salt, pepper - to taste.
Preparation Method:
- Wash the champignons, dry them with napkins. Cut the mushrooms into very small cubes. The less you get them, the better.
- Also finely chop the peeled onions.
- Pass the garlic clove through the press.
- Squeeze the juice from half a lemon, after washing the fruit well.
- Mix lemon juice with garlic, salt, nutmeg, pepper and oregano.
- Chop grated cheese with small holes.
- Melt butter in a pan. In this recipe, replacing it with vegetable oil or margarine is not recommended, since in this case the sauce will not have a pronounced creamy taste, for which many gourmets appreciate it.
- Put onion in butter and fry it for 3 minutes.
- Add the mushrooms, continue to fry the onions with them for about 5 minutes.
- Pour in the cream, mix well and simmer until the liquid has evaporated by about a third.
- At the same time, add seasoned lemon juice and grated cheese, mix immediately. Continue cooking, stirring until the sauce has a smooth consistency. Thanks to the cheese it will be thick enough.
Creamy mushroom sauce is ideal for pasta, fish and seafood, poultry dishes. Serve it hot.
Mushroom sauce with milk
Composition:
- champignons - 0, 2 kg;
- onions - 0, 2 kg;
- milk - 100 ml;
- flour - 20 g;
- salt, pepper - to taste.
Preparation Method:
- Cut the mushrooms washed and dried with napkins into small cubes.
- Peel and chop the onions with a knife.
- Melt the butter, put onions and mushrooms in it, fry them over low heat for 10 minutes.
- In a separate frying pan, fry the flour so that it becomes caramelized.
- Pour milk into the pan with flour in a thin stream, constantly beating it with a whisk. Cook a little until thick.
- Pour the thickened milk to the mushrooms and onions, mix.
- Add salt and pepper and cook the sauce for another minute.
If desired, the sauce can be given a uniform consistency by whipping it in a blender. Serve sauce can be both cold and hot absolutely to any dishes.
Champignon sauce on broth
Composition:
- mushrooms - 0, 25 kg;
- flour - 40 g;
- butter or margarine - 50 g;
- broth (meat, mushroom, vegetable) - 0, 4 l;
- salt, spices - to taste.
Preparation Method:
- In a dry skillet, fry the flour, pour broth to it, stirring constantly. Boil it a little, without ceasing to stir. Remove from heat and cool. Strain or whisk with a blender to avoid lumps.
- Wash champignons and blot with a kitchen towel. Cut the mushrooms into small pieces.
- Melt butter in a clean frying pan and fry the mushrooms in it.
- When the mushrooms are reddened, fill them with broth, add salt and seasonings, stir and cook the sauce for about 5 to 10 minutes.
This is the simplest and versatile recipe for mushroom sauce, which can be made from champignons. It is suitable for all dishes, tasty hot and cold. When using mushroom or vegetable broth, vegetable oil or margarine, this sauce can be a great addition to vegetarian dishes.
Mushroom sauce with eggs
Composition:
- champignons - 0, 2 kg;
- chicken egg - 2 pcs .;
- sour cream - 80 ml;
- broth or milk - 125 ml;
- vegetable oil - how much will leave;
- salt, nutmeg, pepper - to taste.
Preparation Method:
- Boil eggs, peel. Remove the yolks, mash them with a fork. Add sour cream to yolks and rub them with a fork.
- Mix sour-yolk mass with salt and spices. Dilute with warm broth or milk.
- Finely chop the mushrooms cleaned and dried with a napkin.
- Fry them for 5 minutes in heated vegetable oil.
- Add the sauce, cooked on the basis of egg yolks and sour cream. Stir.
- Cook for another 5 minutes.
The sauce prepared according to this recipe has a delicate and slightly unusual taste. It will appeal to those who do not like onions, because in its composition of this ingredient is not.
Mushroom champignon sauce is versatile. It can be served with any dishes. The abundance of recipes allows you to choose the most suitable option. They are all fairly simple to prepare. In addition, the cooking process does not take much time.
