How to cook half a mushroom of porcini mushrooms

Fragrant and nourishing white mushroom sauce can used with pasta, cereals and potatoes. How to cook gravy of porcini mushrooms can be read on this page.

There are several ways to make this wonderful dishes. Usually mushroom sauce is prepared from dried porcini mushrooms, but it can be made from fresh or salted with proper preparation product. Choose a suitable recipe for mushroom gravy from white mushrooms with sour cream or mayonnaise, chicken or flavoring herbs. Step-by-step instructions will help you understand the principle of culinary. processing products. A recipe for white mushroom gravy with a photo will allow you to do everything right and get excellent output dish.

Dried White Mushroom Gravy

Ingredients:

  • 100 ml of juice formed during baking meat
  • 50 g dried porcini mushrooms
  • 30 g flour
  • 2-3 onions
  • 500 ml beef broth
  • 50 g butter
  • salt

Rinse mushrooms, boil in a small amount of salted water, chop. Peel, wash, finely chop the onion, passer on pan in preheated butter (30 g). Pass the flour on the remaining oil, add while stirring the mushroom broth, bring to a boil and cook over low heat for 7-10 minutes. Then add mushrooms and onions, pour in the juice formed during baking meat, broth, salt and cook gravy from dried porcini mushrooms until readiness.

Recipe for porcini mushrooms with sour cream

Prescription Boletus Mushroom Gravy with Sour Cream The following ingredients are needed:

  • 140 ml of juice resulting from baking meat
  • 200 ml of beef broth
  • 120 g porcini mushrooms
  • 60 g butter
  • 70 g sour cream
  • 50 g flour
  • 1 onion
  • 1 parsley root
  • parsley
  • pepper
  • salt

Wash parsley, dry and chop finely.

Peel onion and parsley root, wash, finely chop.

Rinse porcini mushrooms with cold water and cut into small pieces.

Melt 50 g butter in a pan, put onion and parsley root, sprinkle with flour and fry until golden yellow colors, periodically mixing.

Add meat juice, sour cream, pickled mushrooms, remaining butter, parsley and pepper, mix.

Cook gravy of porcini mushrooms with sour cream for another 1-2 minutes, remove from the fire.

Fresh White Mushroom Gravy Recipe

Prescription for making fresh white gravy mushrooms will need to take the following ingredients:

  • 150 ml of juice resulting from baking meat
  • 100 ml beef broth
  • 100 ml basic red sauce
  • 2 tablespoons tomato paste
  • 200 g ceps
  • 50 g butter
  • parsley and dill.

Wash, dry and chop the parsley and dill. Whites sort mushrooms or champignons, rinse, cut into thin slices and fry in a pan in preheated butter until cooked. Heat the main red sauce, add to the gravy of fresh white mushroom meat juice and broth, bring to a boil and cook on weak fire for 2-3 minutes, stirring. Then put the tomato paste in the gravy and mushrooms, mix and cook for another 3-4 minutes.

Gravy with shallots and mushrooms.

Ingredients:

  • 120 ml of juice formed during baking meat
  • 250 ml basic white sauce
  • 100 ml strong mushroom broth
  • 45 g butter
  • 100 g porcini mushrooms
  • 150 g shallots
  • 3 tablespoons dry white wine
  • parsley

Wash parsley, chop. Sort out the mushrooms, rinse, cut in small pieces. Peel shallots, wash, cut into quarters and sauté along with mushrooms in a pan with preheated creamy oil 3-4 minutes. Add meat juice, hot mushroom broth and wine, bring to a boil, cook for 5-7 minutes. Then add the main white sauce, mix thoroughly and cook over low heat 8–10 minutes, stirring occasionally. Put in the gravy ready parsley, mix.

Chicken sauce with porcini mushrooms

Ingredients:

  • 120-130 ml of juice resulting from chicken baking
  • 150 ml chicken stock
  • 150 ml fat cream
  • 50 g dried porcini mushrooms
  • pepper
  • salt

Grind dry mushrooms in a coffee grinder, mix the resulting powder with hot broth and juice formed during baking chicken. Bring everything to a boil, cook over low heat for 10-15 minutes. Add cream, salt, pepper, bring chicken and white gravy mushrooms to a boil and remove from heat. Then add mushrooms and onions, pour the juice formed during baking meat, broth, salt and cook the gravy until cooked.

Dried porcini mushrooms gravy with sour cream

Ingredients for dried porcini mushroom gravy – this following products:

  • 100 g dried porcini mushrooms
  • 2 onions
  • 20 g flour
  • 70 g butter
  • 50 g sour cream
  • salt
  • ground black pepper to taste

For gravy of dried porcini mushrooms with sour cream, boletus cut in small pieces. Peel, chop, and put the onion in a pan with heated oil. Fry the onion until golden brown. By adding mushrooms, fry for another 5-7 minutes. Then add salt, pepper and add flour. Mix thoroughly, cook for another 2-3 minutes. Then by adding sour cream, mix the gravy well and bring to a boil. Simmer on low heat for 4–5 minutes.

Porcini mushroom sauce with mayonnaise

Ingredients:

  • 100-120 ml of juice formed during roasting of poultry
  • 200 ml chicken stock
  • 1 onion
  • 150 g pickled porcini mushrooms
  • 2 tablespoons tomato paste
  • 2 tablespoons mayonnaise
  • 1 tablespoon flour
  • 50 g butter

  1. Peel, wash, finely chop the onion.
  2. Rinse pickled mushrooms with cold water, finely chop.
  3. Put the onion in a pan with preheated butter, sprinkle with flour and fry until golden brown.
  4. Then add tomato paste, mayonnaise and mushrooms, mix and fry for another 2-3 minutes.
  5. Pour in the hot broth, add the juice formed during roast poultry, boil white mushroom gravy with mayonnaise on low heat for 2–3 minutes with constant stirring.

Tomato gravy with porcini mushrooms.

Ingredients:

  • 230 g tomato sauce
  • 500 g of mushrooms
  • garlic powder
  • reagan

Mix tomato sauce, chopped mushrooms, garlic powder and Reagan. Boil.

Gravy is used in the preparation of dishes from the tongue.

Cooking time – 15 minutes.

Mushroom Gravy.

Components:

  • 400 g of mushrooms
  • 2-3 onions
  • 1 cup vegetable stock
  • 1 tbsp. l flour
  • 3 tbsp. l vegetable oil
  • salt
  • ground black pepper
  • Bay leaf

Chop onion, fry in oil. Add coarsely chopped mushrooms, fry, stirring, 5-7 minutes. Sprinkle with flour, fry another 1 minute. Pour in the broth, add salt, pepper, bay leaf, simmer for 10 minutes.

Mushroom Gravy No. 2.

  • 450 g porcini mushrooms
  • 3 tbsp. l flour
  • 3 tbsp. l butter or lard
  • 150 ml of meat broth
  • spices to taste, salt

Pass the flour in oil until creamy, pour 4 tbsp. l broth, add chopped porcini mushrooms and simmer under the lid, gradually adding the broth. At the end of cooking, add salt, spice. If desired, you can put finely chopped greens.

Mushroom sauce for meat.

  • 100 ml of port
  • 200 ml mushroom broth
  • 1 tbsp. l flour
  • 2 tbsp. l redcurrant jelly
  • 100 g of red currant
  • spices to taste
  • salt

Combine port with mushroom broth, bring to a boil. Flour dilute in 3 tbsp. l water, pour into the mixture, cook until thickened. Add currant jelly, salt and spices, cook over low heat, so that the mixture is boiled a little. Then put the washed berries currants, mix gently, bring to a boil and remove from fire.

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