How to make mushroom sauce from porcini mushrooms

Not every hostess knows how to make mushroom sauce. from porcini mushrooms at home so that it overshadows to taste All purchased samples. On this page you can learn the secrets of how to make porcini mushroom sauce according to a variety of recipes, intended for making gravy for meat and chicken dishes, pasta and spaghetti. Before you cook mushroom mushroom sauce, you need to choose the right recipe and collect everything necessary ingredients. As a rule, porcini mushroom sauce prepared on the basis of cream, sour cream or milk with the addition of thickener (starch or baking flour). Learn all the secrets of how to make white sauce mushrooms with pronounced and saturated taste that blends perfectly with creamy notes further in the material.

Mushroom sauce for potato patties or casseroles


  • Dried porcini mushrooms
  • 1 tbsp. l flour
  • 1 tbsp. l oils
  • Bow
  • Salt to taste

Soak dried mushrooms in warm water in three glasses cold water for 2-3 hours

and then cook in the same water without salt.

1 tbsp. l fry flour with the same amount of oil until light brown

dilute two glasses of hot strained mushroom broth and cook at low boil for 15-20 minutes

Fry finely chopped onion in oil

add chopped boiled mushrooms and fry again, and then transfer to the sauce, adding salt to taste

Recipe for mushroom sauce of dried porcini mushrooms with sour cream

According to this recipe for mushroom sauce from porcini mushrooms you need take the following ingredients:

  • 400 g boiled porcini mushrooms
  • 4 tbsp. l horseradish
  • 1 cup sour cream
  • 1-2 eggs
  • onion greens
  • parsley
  • salt, sugar, vinegar to taste

To make mushroom sauce of porcini mushrooms with sour cream, dry mushrooms need to be boiled, chopped, mixed with horseradish and sour cream. Sprinkle dill and onion with chopped herbs. Garnish with boiled egg slices and parsley leaves.

Mushroom sauce of dried porcini mushrooms.


  • 200 g ceps
  • 80 g of sunflower oil
  • 25 g garlic
  • apple cider vinegar, salt to taste.

Boil mushrooms for mushroom sauce from dried porcini mushrooms, cut into strips, add garlic, mashed with salt and vegetable oil. Introduce apple cider vinegar, stir and serve sauce of dried porcini mushrooms with sour cream for meat and vegetable cutlets, cold boiled meat and fried liver.

Porcini mushroom sauce for meat


  • 400 g boiled porcini mushrooms
  • 2 onion heads
  • 1 apple
  • a glass of sour cream
  • parsley, celery, salt, sugar, vinegar, mustard to taste.

Prepare dressing from sour cream, to which add salt, sugar, vinegar, mustard to taste. Boiled dried mushrooms, onion and apple finely chop and mix with dressing. Sprinkle with chopped herbs and Serve porcini mushroom sauce for meat, cold appetizers, boiled potatoes and various cereals.

Look carefully recipe for porcini mushrooms sauce with photo showing the cooking process.

Fresh porcini mushroom sauce


  • 100 g cream cheese
  • 200 g sour cream
  • 100 g boiled porcini mushrooms
  • 50 g green onions
  • salt, pepper to taste.

Grate cheese, mix with chopped mushrooms, add chopped green onions and season fresh porcini mushrooms sauce refrigerator for 40-50 minutes.

Hungarian mushroom sauce. Ingredients:

  • 500 g of fresh porcini mushrooms
  • 2 tbsp. l flour
  • 2-3 yolks
  • 1 cup sour cream
  • 1-2 tbsp. l lemon juice

Stew washed, crushed mushrooms with butter. Season the broth with heated flour, add salt and pepper, boil. Add the crushed yolks, sour cream, lemon juice. Stir with mushroom sauce. Add the burnt to color the sauce sugar.

Mushroom sauce. Ingredients:

  • Water – 850 g
  • Dried porcini mushrooms – 30 g
  • flour – 60 g
  • vegetable oil – 50 g
  • onions – 300 g
  • sour cream
  • salt to taste

Pour washed washed mushrooms with cold water for 2-3 hours, in the same boil water. When ready, chop the mushrooms finely. IN strained mushroom broth introduce sautéed in oil until light yellow flour and boil for 10-15 minutes. Fry separately onions, put chopped mushrooms into it, introduce into the mushroom broth with flour, add salt, boil, combine with sour cream. Served with potato patties and vegetable casseroles.

Porcini mushroom sauce with milk


  • Water – 300 g
  • milk – 500 g
  • onion – 120 g
  • fresh porcini mushrooms – 200 g
  • butter – 50 g
  • flour – 40 g
  • greens -40 g
  • vinegar – 20 g
  • salt to taste

In lightly roasted, finely chopped onions, put julienne fresh mushrooms, add salt, caraway seeds and simmer under cover until soft. Dilute the stewed flour with milk and water, combine with mushrooms and onions, boil, season with salt, vinegar and sprinkle with chopped parsley. Porcini mushroom sauce served with milk for meat dishes.

Frozen White Mushroom Sauce


  • Red main sauce – 800 g
  • cream margarine – 45 g
  • butter – 30 g
  • onions – 300 g
  • frozen white mushrooms -50 g
  • white grape wine – 100 g
  • Bay leaf
  • peppercorns – to taste

Add finely chopped sautéed onions. chopped porcini mushrooms, peppercorns, bay leaf and all together Pass for 5-6 minutes. Then pour in white grape wine and boil 1/3 contents, combine with red sauce, salt and boil another 10-15 minutes with a slight boil. Ready Frozen Sauce porcini mushrooms season with butter. Used for baking vegetables, fish, meat.

Mushroom sauce with onion and tomato.


  • Water – 500 g
  • dried porcini mushrooms – 30 g
  • wheat flour – 50 g
  • fat – 70 g
  • onions – 300 g
  • tomato paste -100 g
  • salt, peppercorns, bay leaf – to taste.

Dilute the hot white passerovka with mushroom broth, continuously stirring so that no lumps form, boil for 15-20 minutes at low boil, strain. Chop finely onions and sauté, add chopped mushrooms and continue sautéing 5 min Strained sauce to combine with onions, mushrooms, sautéed tomato paste, add peppercorns, bay leaf, salt and boil another 10-15 minutes.

Served with potato and cereal cutlets, potato roll.

Mushroom sauce from porcini mushrooms to pasta


  • 2 onions
  • broth – 200 ml
  • 1 tbsp. a spoon of ground dried porcini mushrooms
  • 3 tbsp. tablespoons of sour cream or cheese
  • ground black pepper
  • salt to taste

Fry 2 onions for sauce for pasta with porcini mushrooms golden color, pour the broth when it boils, add ground dry mushrooms. Simmer on low heat for 10-15 minutes. Then add 3 Art. tablespoons of sour cream or cheese, black pepper and stew mushroom sauce porcini mushrooms to pasta for another 1 minute. Let it brew 10 minutes.

Spaghetti Mushroom Sauce Recipe Recipe


  • 50 g dried porcini mushrooms
  • 1 tbsp. flour spoon
  • 100 g margarine
  • 300 g onions
  • 1.3 l of water
  • salt to taste

According to the recipes of the sauce of porcini mushrooms for spaghetti, you need to cook mushrooms in water until tender. Fry until light golden color flour and, hot, dilute with mushroom broth. Stir to salt. Put the mixture on low heat and, stirring, bring to a boil. Keep porcini mushroom sauce for spaghetti on heat for 5 minutes, then add finely chopped boiled mushrooms and sauteed onions.

Mushroom sauce with onions.


  • 200 g of fresh porcini mushrooms
  • 2 onions
  • 40 ml of vegetable oil
  • 1 tbsp. flour spoon
  • 100 ml mushroom broth
  • ground black pepper and salt to taste

Chopped peeled onions. Peel and wash the mushrooms, very finely cut and pour into a pan with heated oil. Add onion and stir, fry until tender. Cook from flour fat-free dressing, dilute it with mushroom broth and carefully mix so that there are no lumps. Add mushrooms with onions. Stir everything, salt, pepper and bring to a boil. Serve to fried bird and game dishes.

Mushroom sauce with milk. Ingredients:

  • 100 g of fresh porcini mushrooms
  • 100 ml of water
  • 200 ml of milk
  • 1 onion
  • 60 g butter
  • 1 tbsp. flour spoon
  • 1 tbsp. a spoonful of chopped parsley
  • 1 teaspoon vinegar
  • cumin, salt to taste.

Wash the peeled mushrooms and cut into strips. Peel the onion rinse, grind and, stirring, fry in hot oil until pale yellow. Then put the mushrooms, salt, caraway seeds, cover cover and simmer occasionally, simmer until soft. From flour prepare a fat-free dressing, dilute it with milk and water and mix thoroughly so that there are no lumps. Then connect it with mushrooms and onions, bring to a boil, boil 3-5 minutes. Salt, add vinegar and parsley and mix again.

Serve with poultry dishes.

Mushroom sauce with pumpkin and tangerines.


  • 100 g of fresh porcini mushrooms
  • 700 g fresh pumpkin
  • 600 ml vegetable stock
  • 4 tangerines
  • 40 ml red wine
  • 3 tbsp. grated cheese
  • ground black pepper
  • salt

Peel, wash and finely chop the mushrooms. Pumpkin peel off peel and seed, rinse and cut into small cubes. Fourth set aside, and lower the rest into the pan, pour the broth and boil in mashed potatoes. Salt the resulting mass, pepper and season the wine. Grind the mushrooms and the remaining pumpkin (using a mixer or food processor), dip in the resulting sauce and simmer on a weak fire until soft. Tangerines peel and white fibers, disassemble into slices and dip them in a slightly cooled sauce. To sprinkle its cheese. Serve with fried meat dishes.

Mushroom sauce. Ingredients:

  • 50 g dried porcini mushrooms
  • 1 tbsp. flour spoon
  • 1 onion
  • 2 tbsp. tablespoons of oil
  • salt

Soaked in warm running water, dry mushrooms soak in 2 glasses of cold water for 2-3 hours, and then in the same water cook without adding salt. 1 tablespoon of flour with the same fry oil until light brown and dilute 2 cups hot strained mushroom broth. Received sauce cook at low boil for 15–20 minutes. Fry finely chopped onions with butter, add chopped cooked mushrooms and again everything lightly fry together, and then put in sauce, salt with taste and let it boil.

Mushroom sauce with tomatoes and sour cream.


  • 700 ml of mushroom sauce
  • 150 g tomato puree
  • Zo g creamy margarine
  • 150 g sour cream

Prepare, like mushroom sauce, but at the end of onion passers with mushrooms add tomato puree.

Ready sauce is seasoned with butter and brought to boiling.

Sour cream and mushroom sauce. Ingredients:

  • 750 g of fresh porcini mushrooms
  • 1 tbsp. a spoonful of fat
  • 2 tbsp. tablespoons of flour
  • 1 onion
  • 100 g sour cream
  • a bunch of parsley
  • spices: ground black pepper and salt to taste

Mushrooms are washed, finely chopped. Onion grated on a fine grater, Separate 1 tbsp. a spoonful of grated mass and stew it in preheated fat, add mushrooms, chopped parsley and stew for 15-20 minutes. Sprinkle flour with stewed mushrooms, mix well, add a small amount of water (80 g), add spices and boil until mushroom preparedness. Sour cream is added and boiled for 2-3 minutes. Served to meat dishes.

Mushroom sweet and sour sauce. Ingredients:

  • 800 g mushroom sauce
  • 50 g prunes
  • 20 g raisins
  • 15 g sugar
  • 110 g tomato puree
  • 10 g of red wine

In mushroom sauce add added and well-washed raisins, pitted prunes, sugar, sautéed tomato puree, wine and boil for 10-15 minutes. You can not add vinegar to this sauce. Served with meatballs, meatballs, croquettes from potatoes, as well as from croup.

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