Mushroom sauce recipes are for those housewives who do not agree to be content with ordinary ketchups or mayonnaise. Of course, you’ll have to tinker with the mushroom sauce. with enough effort, but the result is not will disappoint. And the taste of meat, vegetable and even fish dishes with such fragrant additions will become more refined.
- Mushroom sauces for meat and fish
- Recipes on how to make dried mushroom sauces at home conditions
- Recipes how to cook mushroom sauces with sour cream at home
- How to cook sour cream and mushroom sauce: delicious recipes
- How to quickly make creamy mushroom sauce: recipes with photos
- How to make mushroom mushroom sauce with cream: recipes and photos
- Recipes how to cook porcini mushrooms sauces
- How to cook mushroom sauce in broth
- Recipes for making mushroom sauces with milk
- How to make sauces with mushroom broth
- How to make mushroom sauce from champignons: recipes cooking
- Delicious mushroom sauces on fish stock
Mushroom sauces for meat and fish
Sauce with mushrooms, tongue and ham “Zingara”
To make this delicious mushroom sauce, you need 600 ml meat juice, 200 ml of tomato juice, 20 g of truffles, 50 g of others mushrooms, 50 g of tongue, 50 g of ham, 50 g of butter, 150 ml sauce with madeira.
Combine meat juice with tomato juice, add sautéed butter truffles and other mushrooms, chopped large noodles, tongue and ham. Pour Madeira Sauce.
Ready mushroom sauce for meat to serve warm.
Sauce with mushrooms and crayfish “Diplomat”
To prepare this mushroom sauce, you need 650 ml main white fish sauce (recipe see below), 200 ml white wine, 350 ml of mushroom broth, 50 g of butter, 30 g truffles, 150 g crayfish necks or lobster necks.
In the finished white main fish sauce add wine, mushroom broth and butter. Garnish with chopped truffles slices, and crayfish or lobster necks.
Ready-made mushroom sauce for fish, fish bush, mussels or crayfish serve warm.
Main white fish sauce
900 ml of fish broth, 80 g of flour, 50 g of butter, salt.
Hot white sauté cooked in butter, dilute with not very hot fish broth (1/3 part of the broth, intended for the preparation of sauce) and stir until smooth masses without lumps. Then, stirring constantly, pour in the rest broth and cook for 20-25 minutes. Remove foam during cooking as it accumulates on the surface of the sauce. Salt ready sauce, then strain.
Main mushroom sauce
Spare the finely chopped onion on the fat. Add cooked and finely chopped mushrooms. Fry with onion for a few minutes. Pour mushroom broth into the flour, cook and strain. Add the fried mushrooms to the sauce. Cook the main mushroom sauce according to this recipe for 10-15 min
Recipes on how to make dried mushroom sauces at home conditions
Mushroom sauce “Creole”
2 cups mushroom broth, 2 tbsp. tablespoons butter, 1 tbsp. flour, 1 onion, 200 g dried mushrooms, bay leaf, pepper, salt.
To make this mushroom sauce at home, you need to fry the flour in butter until it turns light brown, stir it, stirring, with mushroom broth and cook for 20 minutes. Fry finely chopped onions.
Shortly before the end of the roasting, add chopped boiled mushrooms.
You can use dried or fresh for the recipe for this sauce. porcini mushrooms, as well as fresh champignons. Combine the sauce with onions and mushrooms, salt, add bay leaf, pepper and boil.
Dried mushrooms main mushroom sauce
1 cup dried mushrooms, 500 ml of water, 3 tbsp. melted spoons oil, 3-4 onions, 1 tbsp. spoon of flour, 2 tbsp. creamy spoons oil, 1 1/2 cups mushroom broth, salt, black pepper.
Before preparing this sauce, dried mushrooms must be boiled in water and strain.
In melted butter, stew with finely chopped mushrooms finely chopped onions.
Separately, fry in 1 tbsp. a spoonful of butter flour; breed her in mushroom broth and cook for 15-20 minutes.
After that, put fried onions and mushrooms in the sauce, cook 10-15 min, salt. Then, according to the recipe for cooking this mushroom sauce, add black pepper and 1 tbsp. a spoonful of butter and to stir thoroughly.
Mushroom sauce with sour cream
50 g dried porcini mushrooms, 50 g butter, 1/2 cup sour cream, 2 1/2 cups mushroom broth, 4 tsp flour.
Boil mushrooms, strain, chop. Brown the flour with butter, dilute with mushroom broth, boil, stirring.
Add sour cream, mushrooms. Warm up without finishing to a boil. Do not forget to add to the cooked according to this recipe mushroom sauce with sour cream a little salt to taste.
Mushroom broth sauce with sour cream
50 g dried porcini mushrooms, 21/2 cup mushroom broth, 50 g butter, 1/2 cup sour cream, 4 tsp flour, salt.
Boil mushrooms, strain, chop. Brown the flour with butter, dilute mushroom broth, boil, stirring.
Add sour cream, mushrooms, salt. Warm up before boiling.
50 g dried porcini mushrooms, 3 tsp flour, 100 g sour cream, 1 lemon (juice), 1 tbsp. tablespoon butter, 1/4 cup syrup from sugar, toasted, 2 cups mushroom broth, salt.
Pour mushrooms with salted water for 6 hours, cook in it, strain; chop.
Brown flour in oil, boil with 1 cup mushroom broth, add sour cream, lemon juice, oil, sugar syrup, 1 1/2 cup mushroom broth, mushrooms, salt. Warm up before boiling.
Recipes how to cook mushroom sauces with sour cream at home
Champignon English Sauce
200 g champignons, 3 teaspoons flour, 3 cups broth, 2 teaspoons sugar, 1 tbsp. tablespoon butter, 1/2 cup sour cream, juice lemon, salt.
Before you prepare such a mushroom sauce with sour cream, you need chop mushrooms, salt, cook, strain. Brown in butter flour, pour the mushroom broth, boil. Add oil lemon juice, sugar, sour cream and champignons. Warm up before boiling.
Red mushroom sauce
To make such mushroom sauce at home, you will need: 2 1/2 cup mushroom broth, 3 tsp flour, 1 tbsp. creamy spoon oil, 1 lemon, 100 g sour cream, 1/4 cup sugar syrup toasted.
Boil a mushroom broth, pour in a thin stream, constantly stirring, 1/2 cup cold broth, sprinkled with flour. Add oil, lemon juice, toasted sugar syrup, sour cream, salt. Warm up without boiling.
How to cook sour cream and mushroom sauce: delicious recipes
Sauce with savory saffron mushrooms
1 carrot, 1 onion, turnip, parsley, butter, 200 g salted saffron mushrooms, 2 tsp flour, 100 g sour cream, dill, herbs parsley, 2 cups broth of mushrooms.
Chop carrots, turnips, onions, parsley, brown them in oil, wipe. Chop the salted saffron mushrooms, cook, strain.
Boil 11/2 cup broth of mushrooms, pour thin into it trickle, stirring constantly, 1/2 cup cold broth saffron milk mushroomed with flour.
When the broth boils and thickens, add mashed vegetables, mushrooms, 1 tbsp. a spoonful of oil, sour cream. Warm up without boiling. Pour cream-mushroom sauce into this recipe. chopped dill, parsley.
Sour cream sauce on mushroom broth
2 1/2 cups of mushroom broth, 3 tsp flour, 1 tbsp. a spoon butter, 100 g sour cream, salt.
Before you cook this sour cream and mushroom sauce, you need boil 2 cups of mushroom broth. Then pour it thin trickle, stirring constantly, 1/2 cup cold mushroom decoction blabbed with flour.
When the broth boils and thickens, add oil and sour cream. Salt, warm, without boiling.
How to quickly make creamy mushroom sauce: recipes with photos
Here you will learn how to quickly make a creamy mushroom sauce to meat and poultry.
Mushroom and Cream Sauce
600 ml game sauce with vinegar for game, 250 g chopped fresh white mushrooms, 300 g cream, 50 g butter.
Add the cream that gives to the sauce with vinegar for game the sauce is golden in color and tastes better. Add fried mushrooms and season with butter. Cooked to this recipe creamy mushroom sauce serve hot to the bush and croquettes.
900 ml of meat juice, 20 g of starch, 50 g of truffles, 50 ml of broth from truffles.
Starch condensed meat juice mixed with finely chopped truffles and truffle broth. Serve hot with meat.
Mushroom sauce “Southern”
600 ml of white sauce cooked in mushroom broth, 250 g cream, 50 g butter, 150 g mushrooms (caps).
Prepare a white sauce on mushroom broth, add to it cream and boil for 10-20 minutes. Wipe through a sieve and season with butter.
If the hats are large, then cut them into pieces.
Serve hot sauce to various types of meat and poultry, adding boiled little mushroom caps.
Creamy salted saffron sauce
200 g salted saffron mushrooms, 2 tbsp. tablespoons butter, dill, parsley, 3 teaspoons flour, 2 1/2 cups of decoction, 1/2 glasses of cream.
Before making such a creamy mushroom sauce, you need chop salted saffron mushrooms, boil them, strain. Brown 1 Art. a spoonful of oil with flour, pour 1 cup of saffron milk broth, boil. Top up the cream and so much of the rest of the mushrooms broth, so that everything it turned out 3 glasses of sauce. Add mushrooms, 1 tbsp. a spoonful of oil chopped dill, parsley. Warm up without boiling.
Here you can see photos of creamy mushroom sauces according to the recipes presented above:
How to make mushroom mushroom sauce with cream: recipes and photos
Champignon Sauce with Lemon and Sugar
To make mushroom sauce with cream on this prescription, you need to take: 100 g of champignons, 4 tsp flour, cream (or milk), 1/4 cup sugar-toasted syrup, 1 / 2 lemons, sugar, 1 tbsp. tablespoon butter, salt.
Before you prepare such a mushroom sauce with cream, champignons must be chopped. Then boil them in 2 glasses salted boiling water, strain, boil 1/2 cup broth, pour in a thin stream, constantly stirring, 1/2 cup cold decoction blabbed with flour.
When the broth boils and thickens, add sugar syrup toasted, butter, lemon juice, sugar. Warm, measure with a glass, add as much cream (or milk) to make 3 cups, decoction. Mushroom sauce made from this recipe warm the mushrooms with cream, not boiling.
Mushrooms and Cream Sauce
For the preparation of mushroom sauce with cream according to this recipe you will need: 200 g of champignons, 2 cups of a decoction of vegetables (or milk), 3 tsp flour, dill, parsley, 1 cup cream, 1 tbsp. a spoonful of butter.
Chop mushrooms, fry in oil. Boil a glass of broth any vegetables (or milk in which they were cooked). Pour thin a trickle, constantly stirring, a glass of cold broth (or milk) from vegetables blabbed with flour. When it boils and thickens, add mushrooms, oil, chopped dill, parsley, cream. Warm up without boiling.
Now look at the photo to the recipes for mushroom sauces from champignons prepared according to these recipes:
Recipes how to cook porcini mushrooms sauces
Spanish sauce with wine and mushrooms for meat
3/4 cup fresh chopped porcini mushrooms or champignons, 1 / 4 cups of semi-dry white wine, 2 tbsp. tablespoons butter, 1 Art. spoonful of concentrated meat broth, 2 cups red sauce.
To cook Spanish porcini mushroom sauce, you need melt butter in a saucepan. Then put mushrooms in it and fry them for 5 minutes. Pour wine into a stewpan and boil all as long as the liquid is not reduced by half. Add ‘Meat broth and red sauce. According to the recipe, this white sauce mushrooms should be cooked over low heat for 15 minutes, then serve to the table.
Bird Hunting Sauce
2 tbsp. tablespoons of vegetable oil, 250 g chopped fresh white mushrooms or champignons, 4 tbsp. tablespoons finely chopped onions, 1/2 cup dry white wine, 2 tbsp. tablespoons of tomato paste, 1 1/2 cups of red sauce, freshly ground black pepper, 1 tbsp. tablespoon butter, chopped parsley, salt.
Before you prepare a hunting mushroom sauce, you need to heat vegetable oil in a stewpan to a boil. Then put in it chopped mushrooms and fry 5 min. Add onion and fry more 2 minutes. Reduce the heat and pour wine into the stewpan. Cook until until the wine has evaporated halfway. Then remove the stewpan with fire, put in it tomato paste, red sauce, pepper, everything mix thoroughly until smooth. To put the stewpan is again on fire and let the sauce boil for 5 minutes.
Put butter and parsley, salt.
Mushroom Tomato Sauce
900 ml of tomato sauce, 150 g of mushrooms, 100 g of onions, 15 ml of sunflower oil, 5 g of garlic, salt.
Before making tomato mushroom sauce, you need to finely Shredded onions in oil. Sauteed onions and sliced champignons or porcini mushrooms thinly sliced combine with tomato sauce and cook for 10-15 minutes, then in the sauce add finely chopped garlic and salt.
How to cook mushroom sauce in broth
Sauce with mushrooms and tarragon “Chateaubriand”
600 ml of Velute white meat sauce (recipe see below), 300 ml meat juice, 50 g of onions, 15 g of garlic, 50 g of mushrooms, 5 g tarragon, 200 ml of white wine, parsley.
Before you prepare mushroom sauce “Chateaubriand”, you need to finely chop onion, garlic and tarragon (for flavor). Then add shredded mushrooms, pour in the wine and boil the liquid to 1 \ 2 initial volume.
Add white meat sauce, combining it previously with meat sauce juice, and wipe the resulting mass through a sieve. When serving mushroom sprinkle the sauce on the broth with finely chopped parsley and tarragon leaves.
The main white meat sauce “Velute”
150 g butter, 50 g onions, 100 g flour, 1 l meat broth.
Onion should be finely chopped and sautéed in oil. Add flour, which is also spasser, not allowing its color to change, then pour in plain white meat broth (from bones or meat) 1 and stir well to get a homogeneous mass without lumps. Simmer, often stirring with a spatula to avoid burning, and also remove the foam that appears on the surface.
Strain the finished sauce. It can be served in a frozen form, but pre-sprinkled with ghee to prevent formation films on the surface. If the prepared sauce is diluted with milk or cream, it can be used to make mashed soup (Velate).
White meat sauce is used not only for cooking derived sauces, but is also the basis of various mashed soups, in In this case, the composition of the passer is somewhat modified – instead of onions leek is used, and depending on the type mashed soup the main broth should be chicken, veal, fish and etc.
Gotthard sauce with mushrooms and ham
600 ml of Zhu meat juice (recipe see below), 150 ml of mushroom broth, 50 g ham, 50 g onions, 50 g carrots, 50 g celery root, 200 ml of white wine, 1 bay leaf.
Before making the “Gotthard” mushroom sauce, finely chop onions, carrots and celery. Then pour wine into them and boil in within 10 minutes Put bay leaf, pour meat juice, mushroom broth (you can add caps and legs of mushrooms) and add finely sliced ham. Boil the sauce at low boil until the ham will not become soft, then rub it through a sieve. Serve hot to meat dishes.
Meat juice is obtained by frying meat products and poultry. His can be thickened with potato or corn starch. 1 liter meat juice – 15 g of starch. For this, one part of the starch should mix with 4-5 parts of chilled meat juice (or broth), gradually pour the mixture into hot juice, stir and heat until boiling. Then salt the meat, if necessary, salt and strain.
Recipes for making mushroom sauces with milk
Bechamel sauce with mushrooms
To prepare this mushroom sauce with milk, you need 2-3 Art. tablespoons butter, 3 tbsp. tablespoons flour, 2 1/2 cups milk, 2 egg yolks, 1 cup of broth, 100 g of fresh mushrooms, salt.
Heat oil, add flour, fry until light golden colors, gradually spreading 1 1/2 cups of milk and stirring to It turned out a dense homogeneous mass.
Then pour another 1/2 cup of milk into which previously add egg yolks, broth, salt to taste. Warm up without finishing to a boil, stirring thoroughly.
When the sauce boils, remove it from the heat and add the remaining milk.
In the finished sauce, put the peeled, washed and finely chopped fresh mushrooms. Cook over low heat for 15 minutes.
Then remove from heat and add 1 tbsp. a spoonful of butter. Mushroom sauce prepared with this recipe with milk can Serve to boiled chickens, brains.
Sauce for egg dishes, chicken, fish
- 1 cup finely chopped fresh porcini mushrooms or champignons, 3 tbsp. tablespoons butter, 1/2 tsp salt, 2 cups sauce bechamel.
- For bechamel sauce: 1 cup milk, 1 1 / 2 cups of meat broth (if the sauce is prepared for fish, then fish), 1 bay leaf, 3 tbsp. tablespoons finely chopped onions, 4 Art. tablespoons butter, 1/3 cup wheat flour, 1/2 hour tablespoons of salt, a pinch of allspice.
Before you cook this delicious mushroom sauce, creamy melt the oil in a saucepan. Then put mushrooms in it, salt and fry for 5 minutes over high heat so that in a saucepan not there was liquid left.
If the mushrooms give juice, fry them until the juice has completely evaporated. from the stewpan. Pour the sauce, stir, bring to a boil and salt taste.
Put onion and bay leaf into the pan, pour milk and meat (or fish) broth and boil. Let stand 15 minutes, then strain.
Melt the butter in a saucepan and pour in there, stirring flour.
As soon as the flour becomes golden, thin pour, slowly stirring, pour milk into the stewpan with broth. Bring the sauce to a boil, stirring continuously, then add salt and pepper to your taste, reduce heat and simmer the sauce 20 minutes, stirring often. Strain.
How to make sauces with mushroom broth
Dried mushroom broth sauce
100 g dried mushrooms, 3-3 1/2 cup water, 1 teaspoon flour, 1 Art. a spoonful of butter, vinegar, salt, sugar to taste.
Rinse the dried mushrooms in boiling water, pour cold water and put to cook.
When the mushrooms are soft enough, spasser them in a pan in oil with flour, diluting it with strained mushroom broth to the desired densities. Add finely chopped boiled mushrooms, salt to the sauce, sugar and vinegar to taste. Give the sauce on the mushroom broth well to boil.
Sauce with Madeira “Financier”
100 g flour, 130 g butter, 150 ml wine (Madeira), 400 ml ordinary broth, 200 ml of mushroom broth, 100 ml of decoction from truffles.
Spasseruyte flour in butter and pour wine, broth, mushroom broth and a decoction of truffles.
Season this delicious mushroom sauce with butter and grate through a sieve.
Creamy mushroom sauce
2 cups mushroom broth, 3 tsp flour, 1 tbsp. a spoon butter, 1 cup cream, salt.
Boil 11/2 cup mushroom broth, pour in a thin stream, stirring constantly, 1/2 cup cold broth, sprinkled with flour. When the broth boils and thickens, add oil, cream, salt. Warm this simple mushroom sauce without boiling.
How to make mushroom sauce from champignons: recipes cooking
Below are some more recipes for making mushroom champignon sauce for serving different dishes.
2 kg of champignons, 50 g of salt.
Before preparing mushroom sauce with champignons, mushrooms need clean and rinse. Then pour them with salted water, lightly boil, rub through a sieve. Next cook like fresh berries and fruits in their own juice.
Mushroom sauce “Stroganovsky”
1 1/2 cup fresh mushrooms, 3-4 onions, 3 tbsp. spoons butter, 1 tbsp. flour, 2 cups mushroom broth, salt, black pepper.
To prepare mushroom mushroom sauce, mushrooms need Wash thoroughly in cold water. Then fresh champignons must boil it. Chop onion finely chopped in 2 tbsp. tablespoons of cream butter until soft, add finely chopped boiled mushrooms and put out another 10 minutes. In 1 tbsp. fry separately until golden flour, add the broth and cook for about 10 minutes. Mix the resulting sauce with fried onions and mushrooms and cook another 10 minutes. In an almost ready mushroom champignon sauce according to this recipe you need to add salt and black pepper.
Onion sauce with mushrooms
800 ml of red main sauce (recipe see below), 100 g champignons or porcini mushrooms, 45 g margarine, 30 g cream oil, 300 g of onions, 5 g of sugar, 75 ml of 9% vinegar, 0.5 g pepper peas, bay leaf, salt.
Before making mushroom mushroom sauce, onions need to finely chop and passer. Then add boiled chopped champignons or porcini mushrooms, peppercorns, bay leaf and together, passer for 5-6 minutes. Then pour in white wine, boil 1/3, combine with red main sauce, put salt and cook for 10-15 minutes with a slight boil. Dressing creamy sauce oil.
Main red sauce
- For broth: 500 g peeled beef tails or bones, 150 g ghee, 130 g onions, 140 g carrots, 80 g celery, 80 g parsley root, 1.6 l of meat broth or water, 1 g of black pepper.
- For the sauce: 900 ml of brown broth, 160 ml red wine, 60 g of onions, 150 butter, 60 g carrots, 60 g celery, 50 g parsley root, 80 g flour, 1 g black pepper, 1 bay leaf, 2 g of thyme, salt.
To make this sauce, you need a brown broth, cooked from waste meat and bones. It is recommended to use and peeled beef and calf tails. Red sauce cooked on this broth is especially suitable for beef and veal fried on to the lattice – to medallions, filet mignon, tournedo, steaks, chop, – as well as meat baked in the oven. Brown broth can cook in the following way. Bones or peeled meat and bone chop tails on cartilage joints, rinse in cold water, dry, put on a baking sheet with melted melted butter and fry in the oven at high temperature until brown colors, stirring every 10-12 minutes.
Add peeled, washed and not very finely chopped carrots, celery and parsley roots.
After the vegetables are well browned, remove them with tails (but without fat), and lay in a deep pan, pouring separately cooked meat broth or cold water. To put on the stove and bring to a boil, removing the foam as it accumulates on broth surface. Add peeled, washed and coarsely again shredded carrots, celery, parsley roots and onions. Cut one onion in half, brown on the surface of the plate and add to the broth. Put coarsely ground black pepper peas and salt to taste. Cook at low boil in an open dishes for 5-6 hours. Ready cooked broth set aside plates for 10-15 minutes, then strain through a napkin or sieve.
Brown broth can also be cooked from food waste and bones game, but without a spine with a spinal cord, as it does the broth is cloudy and changes its normal color. To game broth put bay leaf and thyme. It can be used for cooking sauces for game. Brown broth can also be obtained from other types of meat and poultry in the above way. Finely chopped onions in oil, avoiding browning. Add finely chopped carrots, celery and parsley roots.
Pass the roots until the onion is browned, then add the flour and continue to pass until brown. Pour in wine and brown broth prepared by the above method.
Stir until smooth without lumps. Cook with low boil for 25-30 minutes, salt to taste, periodically stirring to prevent burning.
Set aside the board, strain through the sieve with vegetables, season with butter and mix well. Ready sauce use as a basis for the preparation of various derivatives red sauces – with wine such as Marsala, or burgundy, truffles and other mushrooms, or sautéed mashed tomato, which are served with various dishes.
Delicious mushroom sauces on fish stock
Sauce with mushrooms and parsley
25 g of onions, 100 g of butter, 80 g of flour, 200 ml white wine, 600 ml of fish broth, 50 ml of mushroom broth, herbs parsley.
Sliced finely chopped onions in butter with flour. Then pour wine and concentrated fish stock, boil for 20-25 min and season with butter. To the resulting mixture add mushroom broth and rub through a sieve.
Ready mushroom sauce in fish stock served hot to boiled steamed fish dishes, sprinkled with chopped herbs parsley.
Russian fish sauce with mushrooms
1/2 cup fish stock, 25 grams of flour, passaged without fat, 25 g tomato puree, 50 g pickled mushrooms, 80 g salted cucumbers, 50 g boiled carrots, 40 g mayonnaise, parsley, black pepper, lemon juice, lemon zest, sugar, salt.
Dilute the tomato puree with fish broth and add diluted in water flour. Bring to a boil and boil for about 15 minutes at continuous stirring.
Remove from heat and cool. Add shredded cucumbers, carrots, mushrooms and chopped parsley with spices – grated lemon zest, lemon juice, ground black pepper and with salt. Stir and chill. Add Mayo. Sauce Serve with boiled fish with the addition of olives.
Photos of mushroom sauce recipes will help you better understand cooking technology: