Mushroom sauce of frozen mushrooms

Mushroom sauce of frozen mushrooms

Mushroom sauce is versatile, as it is suitable for any dish. If you wish, you can find vegetarian recipes for which you will prepare a lean sauce. In addition to the seductive aroma and pleasant taste, mushroom gravy has another advantage: it is healthy and not too high in calories, so it is suitable for diet food. The most delicious sauce is obtained if it is made from fresh boletus, but not everyone has such an opportunity, especially when it is not a mushroom season in the yard. However, this is not a reason to abandon your favorite gravy. At any time of the year, you can make a mushroom sauce of frozen mushrooms: from forest or mushrooms.

Cooking Features

If you want the mushroom sauce to be tasty and appetizing, then when preparing it you need to take into account several important points.

The sauce will be more fragrant if you use frozen porcini mushrooms to make it, but you can make it from other forest mushrooms or champignons.

  • The question of whether to defrost mushrooms before cooking depends on the recipe you select. Some recipes do not involve beating the sauce until smooth using a blender, since the sauce, which includes noticeable pieces of mushrooms, is good in its own way. However, the mushrooms in this case must be cut into much less than in the package. Then they will have to be defrosted. Defrosting mushrooms is also desirable if you want to fry them until golden brown: otherwise they will be stewed in their own juice, and not roasted. In all other cases, thawing mushrooms before cooking the sauce is not necessary.
  • In order to thicken the sauce, starch or flour is most often used, but there are other ways. For example, using cheese. When using flour, it is desirable to pre-fry it in a dry frying pan or in butter. Then the sauce will get a nice cream color and will taste better.
  • Mushroom sauce can be used as a sauce, in which case it is served hot. In other cases, you can serve chilled mushroom sauce to the table. In order for it not to become covered with a film when it is cooled, parchment paper soaked in oil is placed on its surface.

The technology of making frozen mushroom sauce often depends on the specific recipe. Therefore, even if you had to make a sauce according to one of the recipes, this does not mean that you can inattentively read the instructions for another.

Sauce of frozen mushrooms with sour cream


  • frozen mushrooms - 0, 3 kg;
  • chicken egg (yolks) - 2 pcs .;
  • mushroom broth -100 ml;
  • wheat flour - 20 g;
  • sour cream - 150 ml;
  • butter - 40 g;
  • lemon juice - 2-3 ml;
  • salt, black pepper powder - to taste.

Method of preparation:

  • Thaw the mushrooms and dry them with napkins.
  • Melt the butter and fry the mushrooms in it so that they brown.
  • Fry the flour in a dry pan to a caramel color.
  • Pour broth over the flour, whipping it with a whisk. It is important that the resulting mass was not lumps. If they are still formed, wipe the sauce through a sieve or whisk in a blender.
  • Pour the sauce over the mushrooms and stew them in it, stirring for a few minutes.
  • Wash the eggs with soap. Separate the yolks from the proteins. Whisk yolks and mix with sour cream, add spices, salt and lemon juice.
  • Fill with this mass of mushrooms, mix. Hold on very low heat for about 5 minutes. It is important that the fire was not strong, otherwise the yolks can boil, and this can not be allowed. It is even safer to heat the sauce in a water bath.

After this hot sauce should be poured into a sauceboat. Serve hot or cold.

Mushroom sauce of frozen mushrooms with cream


  • frozen mushrooms (preferably white) - 0.5 kg;
  • fat cream - 0, 5 l;
  • onions - 0, 3 kg;
  • fresh dill - 100 g;
  • butter - 40 g;
  • salt, pepper - to taste.

Method of preparation:

  • Fold the frozen mushrooms in a colander and hold it under running cold water. Let her drain. Thawed mushrooms cut into small pieces.
  • Peel the onions and chop them finely.
  • Chop the dill with a knife.
  • Melt the butter and fry the onion in it. Fry better over low heat, so that the onions become soft and translucent.
  • Add the mushrooms, fry with the onions for about 5 minutes. Pour the cream.
  • Stew mushrooms with onions in cream for 10-15 minutes. A few minutes until cooked, add salt, pepper and chopped dill.

The sauce according to this recipe is tender and fragrant, it will ennoble the taste of any dish. Serve it separately or use as a gravy.

Mushroom sauce of frozen mushrooms with melted cheese


  • frozen champignons - 0, 5 kg;
  • processed cheese - 150 g;
  • sour cream - 0, 2 l;
  • carrots - 100 g;
  • onions - 160 g;
  • vegetable oil - 20 ml;
  • garlic - 2 cloves;
  • salt, black pepper powder - to taste.

Method of preparation:

  • Cheese grate. This will be easier if you hold it in the freezer a little beforehand.
  • Peel and grate carrots.
  • Free the onions from the husk and chop finely.
  • Pass the garlic through the press.
  • Mix garlic and cheese with sour cream.
  • In a small amount of vegetable oil, fry the chopped vegetables, add the champignons to them and simmer them until the excess moisture evaporates.
  • Pour the mushrooms with a mixture of sour cream, melted cheese and garlic, salt and pepper. Extinguish 10 minutes.

If desired, cool the sauce slightly and turn it into a homogeneous mass using a blender. It is not necessary to do this: both versions of the sauce are tasty and tender, and each version has its fans.

Lean sauce of frozen mushrooms


  • frozen champignons - 0, 35 kg;
  • garlic - 2 cloves;
  • potato starch - 20 g;
  • vegetable oil - 20 ml;
  • onions - 100 g;
  • carrots - 100 g;
  • salt, pepper - to taste.

Method of preparation:

  • Fill the mushrooms, without defrosting, with water so that it covers them barely.
  • Boil the mushrooms for 5 minutes after boiling, pour the mushroom broth into a separate container.
  • Measure out 150 ml of broth, cool it. Dissolve starch in it.
  • Peel the vegetables. Grate carrots, chop onion finely.
  • Fry vegetables, add boiled mushrooms to them, fry all together for about 5 minutes.
  • Salt and pepper. Squeeze garlic into the pan with the mushrooms. Pour broth.
  • Put it all out for 5 minutes. After that, the sauce can be considered ready, but if desired it can be whipped with an immersion blender.

Vegetarians will love the sauce made from this recipe because it does not contain animal products.

Even an inexperienced hostess can prepare a sauce of frozen mushrooms, but the sauce itself is so good that it can even decorate a festive table.

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