Creamy porcini mushroom sauces at home conditions

Creamy mushroom sauce is excellent addition to all main courses without exception. He can served with chicken and duck, turkey and goose. Perfectly in harmony with pork, lamb and veal.

It can be used in serving dishes of white and red fish. Home-made recipes can be found on this page. Here are some cooking options with the addition of aromatic herbs and spices, some unusual ingredients. See and choose for your experiments

Cream of White Mushroom Sauce Recipe

Components of this recipe for porcini mushroom sauce with cream – these are the following products:

  • 3 tbsp. l butter
  • 200 g. Ceps
  • 1 clove of garlic
  • 1.5 cups cream
  • 1 tsp grated lemon peel
  • 3 tbsp. l grated cheese
  • ground black pepper
  • grated nutmeg

Melt the butter in a saucepan, put sliced ​​mushrooms and fry them over medium heat for 30 seconds. Add chopped garlic, cream, lemon zest, pepper and nutmeg to taste. Stir for 1–2 minutes. Then put the cheese and hold on medium heat for a couple more minutes.

Cream of porcini mushroom sauce with cream


  • 200 g minced meat
  • 150 g of porcini mushrooms
  • 300 ml cream
  • 1 onion
  • 1-2 garlic cloves
  • 50 ml olive oil
  • pepper
  • salt

  1. Peel and wash onion and garlic, chop finely.
  2. Sort the mushrooms, rinse, cut into small pieces.
  3. Heat olive oil in a pan, put onion and garlic, fry for 2-3 minutes, then add minced meat and mushrooms, salt, pepper, stir and fry for another 5-7 minutes.
  4. After that add cream, bring mushroom sauce from white mushrooms with cream to a boil over low heat with constant stirring.
  5. Serve the sauce to small pasta.

Dried porcini mushrooms sauce with cream


  • zucchini
  • salmon fillet
  • leaf lettuce
  • lemon
  • parmesan cheese
  • sesame
  • black olives
  • olive oil (arbitrary proportion)
  • salt
  • pepper to taste.


  • cream 38%
  • porcini mushrooms
  • butter
  • Parmesan cheese (arbitrary proportion)
  • salt, pepper – to taste.

  1. Cut zucchini into thin strips along the length, salmon into thin strips long layers.
  2. Strip zucchini with salt, pepper and sprinkle with grated cheese.
  3. Put chopped salmon on one strip and cover on top another strip. Roll up, secure with a toothpick.
  4. Put the rolls on a greased sheet and put in the oven for 5-7 minutes.
  5. Pull out toothpicks from finished rolls.
  6. For dried porcini mushrooms sauce with cream, mushrooms soak in milk and peel, cut into cubes, boil.
  7. Then fry in butter until golden brown, pour cream, salt, pepper, add grated cheese and stew until thickening.
  8. Pour creamy sauce with mushrooms on the dish, put on top ready-made rolls (2 pcs per serving), sprinkle with sesame seeds.
  9. Next lay out lettuce mixed with chopped olives and garnish with a slice of lemon.

Cream of dried porcini mushrooms sauce


  • Tomatoes on a branch – 6-8 pcs.
  • Zucchini – 2 pcs.
  • Olive Oil – 100 ml
  • Veal tenderloin – 800 g
  • Vegetable oil – 70 ml
  • Thyme – 5 g
  • Garlic – 2 cloves
  • Edam cheese – 300 g
  • Parsley – 15 g
  • Salt pepper

For mushroom sauce:

  • Shallots – 70 g
  • Ceps (fresh-frozen) – 500 g
  • Vegetable oil – 70 ml
  • Thyme – 5 g
  • Garlic – 2 cloves
  • Cream – 500 ml
  • Salt pepper

50 min

Cut tomatoes and zucchini across slices 1-1.5 cm thick, salt, pepper and lightly fry in olive oil with two parties.

Prepare a sauce of dried porcini mushrooms with cream, for this chop the shallots into small cubes.

Porcini mushrooms peeled and boiled in salted water, chopped in small cubes and fry in vegetable oil with thyme, garlic and shallots to a light golden hue.

Then pour in the cream and cook until thickened, with the addition of salt and pepper.

Remove from plate and cool.

Peel the veal tenderloin from the films, cut across into Medallions 2-3 cm thick, lightly beat back, salt, pepper and fry in vegetable oil with thyme and garlic until rosy crusts.

Put the fried medallions on a baking sheet.

Lay around fried vegetables, pour on top of the medallions thick mushroom sauce.

Sprinkle edam with grated cheese and bake in the oven at 180 ° C in for 15 minutes.

Remove the baked medallions from the oven and place on plates.

Sprinkle with olive oil and steal with sprigs of parsley.

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Hunting, Fishing and Mushrooms: a magazine for hunters and fishers.
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