Dried porcini mushroom sauces: recipes cooking

Sauce is a liquid seasoning for main dishes, specially cooked to give them a unique aroma and taste. Therefore, you must always consider the compatibility of the sauce with the intended a dish.

It is especially worth highlighting the mushroom sauce from dried porcini mushrooms, which turns out very fragrant. It is usually made to make variety in potato and meat dishes. Especially since It’s not difficult to make mushroom sauce. In this article you will learn how to cook a sauce of dried porcini mushrooms.

How to make dried porcini sauce with butter

Making a classic sauce of dried porcini mushrooms – A simple recipe with a great and incredibly aromatic taste. is he Great for chicken with pasta, or chicken chop.

  • Mushrooms – 150 g;
  • Onion – 2 pcs.;
  • Flour – 2 tbsp. l .;
  • Salt;
  • Butter – 100 g;
  • Mushroom broth;
  • Garlic – 2 cloves;
  • Ground black pepper – ½ tsp.

Recipe for dried porcini mushroom sauce looks like in the following way:

Rinse mushrooms thoroughly from sand and add water, leaving overnight for swelling.

Remove with a slotted spoon to a clean pan, add water and boil until readiness.

Put on a sieve, allow to cool and cut with a knife.

Peel the onion, chop and spasser to a soft state on butter.

Add porcini mushrooms, chopped garlic, fry everything together 15 minutes, stirring constantly so as not to burn.

In a separate frying pan with butter, brown the flour, pour 2 tbsp. hot broth taken from mushrooms.

Stir so that there are no lumps, and simmer over low heat 10 minutes without burning.

Add mushrooms with onions, add salt, pepper and mix. If want a more delicate texture – use submersible blender and beat the sauce.

Boil for 3-5 minutes, cover with a lid and let it brew for 10-15 min

Dried porcini mushroom sauce recipe with sour cream

The sauce made from dried porcini mushrooms with sour cream will be a great addition to boiled rice or buckwheat porridge with meat.

  • Mushrooms – 200 g;
  • Onion – 2 pcs.;
  • Butter – 50 g;
  • Flour – 2.5 tbsp. l .;
  • Sour cream – 5 tbsp. l .;
  • Mushroom broth – 4 tbsp .;
  • Dill greens;
  • Salt;
  • Ground black pepper – ½ tsp.

  1. Mushrooms are washed from dirt and sand, poured with water and left overnight for swelling.
  2. Pour with water and cook until the product is ready, about 40-60 min
  3. It is transferred to a colander and allowed to drain, the broth is not poured.
  4. Onions are peeled, finely chopped and fried in oil until blush.
  5. Add chopped mushrooms and simmer 15 min
  6. Pour flour into the mushrooms and beat with a whisk so that there is no lumps.
  7. Beating, pour so much mushroom broth to get the desired density of the sauce.
  8. Enter sour cream, finely chopped dill, salt to taste, ground pepper.
  9. Warm up over low heat for 2-3 minutes and turn off the stove.
  10. The sauce is infused for 10 minutes and served with main dishes.

Mushroom sauce for dried porcini mushroom paste

We offer to prepare a sauce of dried porcini mushrooms for paste.

  • Mushrooms – 150 g;
  • Garlic – 2 cloves;
  • Parsley – 20 g (or ½ cup);
  • Olive and cream oil – 1.5 tbsp each. l .;
  • Cream – 100 g;
  • Ground pepper and paprika – ¼ tsp;
  • Salt to taste.
  1. We wash the mushrooms with water and pour for several hours so that they swollen.
  2. Boil for 40-50 minutes, constantly removing foam, distribute slotted spoon on a kitchen towel to drain.
  3. Use a submersible blender or food processor mushrooms along with peeled garlic cloves and parsley. If you don’t have such equipment, grind all products with a knife.
  4. In a pan, heat the olive and butter, fry the mushrooms until dark.
  5. Pour cream, add salt, pepper, mix until homogeneity.
  6. We simmer over low heat until the whole mixture is saturated cream.

Dried porcini mushroom sauce with herbs

Dried porcini mushroom sauce recipe can use for dressing warm salads from vegetables.

The density of the sauce will depend on your preference and whether what dishes you need it.

  • Mushrooms – 200 g;
  • Onion – 2 pcs.;
  • Fat cream – 100 ml;
  • Flour – 1 tbsp. l .;
  • Butter – 2 tbsp. l .;
  • Parsley and dill greens – 30 g;
  • Salt;
  • Spices to taste.

  1. Dried mushrooms are washed, poured with water for several hours, to swell.
  2. Drain, pour 1 liter of filtered water, boil until readiness, constantly removing foam from the surface.
  3. Tilt to a sieve, drain and cut into small pieces. cubes.
  4. Mushrooms are spread on a preheated pan and fried until evaporated liquids.
  5. Add butter and fry for 15 minutes on a slow the fire.
  6. Peel the onion, cut into small cubes and pour into mushrooms.
  7. Fry together until cooked, avoiding burning.
  8. Pour flour, whisk, so that lumps do not form.
  9. Pour the cream, mix and simmer for 15 minutes.
  10. Add salt, spices to taste and finely chopped greens.
  11. Stir and simmer for 5-7 minutes.

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