Mushrooms can be used to make a wide variety of delicious and nutritious sauces. One of these is creamy mushroom. It can be served with a variety of dishes.
Creamy mushroom champignon sauce
For cooking, you will need the following products:
- 350 g of fresh mushrooms;
- 20% cream 150 g;
- 35 g butter;
- 3 tbsp. flour;
- a little boiled water;
- 2 medium onions;
- 150 g sour cream (you can take only 300 g cream);
- salt according to your taste.
If you use only cream, then the sauce will turn out to be sweetish, and if you use 50/50 with sour cream, then the sauce will be sour.
Melt the butter in a skillet. Peel the onion, chop finely and pour into the pan. Fry it until golden brown. Rinse the champignons, cut into small pieces, add to the onion. Fry them until all the liquid has evaporated (this is mushroom juice and oil). Then salt to taste, add flour, mix thoroughly.
Boil some water and pour into the sauce. The amount of water depends on which sauce you want to get (thin or thick). Heat everything over low heat. Then add sour cream, pour in the cream and stir.
Creamy porcini mushroom sauce
Prepare the following ingredients to make the sauce:
- 150 g of fresh porcini mushrooms;
- 1 head of onion;
- 300 ml of 20% cream;
- 130 g butter;
- 1 tsp dry cumin;
- 0.5 tsp ground black pepper;
- 1 tsp salt;
- greens (fragrant dill).
Rinse the mushrooms, peel and cut them into small cubes. Peel the onion, chop it, put it in a pan with pre-melted butter. Add porcini mushrooms there.
Fry the onion with mushrooms over low heat for 10 minutes. Then carefully pour in the cream, salt, season with pepper, sprinkle with caraway seeds. Simmer everything for about 6 minutes without closing the lid, and then 5 minutes on low heat under the lid. Rinse greens, chop finely, sprinkle with sauce. Serve it in small bowls, with meat and vegetables.
Delicate creamy mushroom chanterelle sauce
To prepare this sauce, prepare the following foods:
- 300 g of chanterelles;
- 2 onion heads;
- 2 tbsp. flour;
- 30 g butter;
- 1 glass of boiled (hot) water;
- 110 ml sour cream;
- 110 ml of 20% cream;
- salt to taste.
This sauce can be served with pasta, potatoes and a variety of other dishes. You can bake stuffed cabbage rolls, pork chops and chicken cutlets in it.
Peel the onion and chop it well. Melt the butter in a frying pan, add the onion, fry it until golden brown. Rinse the chanterelles, chop finely, put on the onion. Fry them until golden, all the liquid should evaporate, and the volume of the mushrooms should decrease.
Then the chanterelles, sprinkle with flour, salt. If you put two tablespoons of flour, then the sauce will be like sour cream in consistency. If there is only one spoon, then it will turn out to be very liquid. Mix thoroughly, leave the mushrooms in the pan.
Gently pour boiling water into the ingredients, the liquid should cover them, stir everything. It turned out to be a thick sauce, keep it a little over low heat, just do not boil. Then add cream, pour in sour cream and mix gently. Try the aromatic sauce for flavor and thickness.
