Gravy with dried mushrooms recipe. Mushroom sauce made from dried mushrooms. Several options for mushroom sauces

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

It is especially worth highlighting the mushroom sauce made from dried porcini mushrooms, which turns out to be very aromatic. It is usually made to add variety to potato and meat dishes. Moreover, preparing mushroom sauce is not at all difficult. In this article you will learn how to properly prepare sauce from dried porcini mushrooms.

Making a classic sauce from dried porcini mushrooms is a simple recipe with a great and incredibly aromatic taste. It's perfect for chicken pasta or chicken chops.

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

The recipe for dried porcini mushroom sauce is as follows:

Rinse the mushrooms thoroughly to remove sand and add water, leaving them to swell overnight.

Remove with a slotted spoon into a clean pan, add water and boil until tender.

Place on a sieve, let cool and cut with a knife.

Peel the onion, chop and sauté in butter until soft.

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

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

Stir to avoid lumps and cook over low heat for 10 minutes, avoiding burning.

Add mushrooms and onions, add salt and pepper, mix. If you want a more delicate consistency, use an immersion blender and blend the sauce.

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

Recipe for dried porcini mushroom sauce with sour cream

A sauce made from dried porcini mushrooms with sour cream will be an excellent 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. The mushrooms are washed to remove dirt and sand, filled with water and left overnight to swell.
2. Add water and cook until the product is ready, about 40-60 minutes.
3. Place in a colander and allow to drain; do not discard the broth.
4. The onion is peeled, finely chopped and fried in oil until golden brown.
5. Add chopped boletus and fry over low heat for 15 minutes.
6. Pour flour into the mushrooms and whisk until no lumps remain.
7. While whisking, add enough mushroom broth to obtain the desired thickness of the sauce.
8. Add sour cream, finely chopped dill, salt to taste, and ground pepper.
9. Heat over low heat for 2-3 minutes and turn off the stove.
10. Let the sauce brew for 10 minutes and serve with the main dishes.

Mushroom sauce for pasta made from dried porcini mushrooms

We suggest making a sauce from dried porcini mushrooms for pasta.

• Mushrooms – 150 g;
• Garlic – 2 cloves;
• Parsley – 20 g (or ½ cup);
• Olive oil and butter - 1.5 tbsp each. l.;
• Cream – 100 g;
• Ground pepper and paprika - ¼ tsp each;
• Salt - to taste.

1. We wash the mushrooms with water and soak them for several hours until they swell.
2. Boil for 40-50 minutes, constantly skimming off the foam, and spread with a slotted spoon onto a kitchen towel to drain.
3. Using an immersion blender or food processor, chop the mushrooms along with peeled garlic cloves and parsley. If you do not have such equipment, chop all the products using a knife.
4. Heat olive oil and butter in a frying pan, fry mushrooms until dark.
5. Pour in the cream, add salt, pepper, and stir until smooth.
6. Simmer over low heat until the entire mixture is soaked in cream.

Sauce of dried porcini mushrooms with herbs

A recipe for mushroom sauce made from dried porcini mushrooms can be used to dress warm vegetable salads.

Mushroom sauce made from dried mushrooms can be an excellent addition to various dishes. It can be served with vegetable side dishes, all cereals and pasta, spaghetti, meat and fish dishes, poultry, cutlets, etc. The cooking process is not very complicated. During the summer and autumn, you can stock up on these gifts of the forest, dry them and delight your household every day with a variety of original dishes with this sauce.

This additive gives any food an exquisite piquant and aromatic taste, turning it into a festive dish.

The mushrooms themselves and dishes made from them are not only appetizing, they are nutritious and healthy. After all, it is an excellent source of biological components, proteins, fats, carbohydrates, vitamins (A, B, D, E, PP) and microelements. In addition, they are low-calorie and dietary.

It should be borne in mind that these dishes are difficult to digest, therefore all dishes in which they are used are not recommended for children under 7 years of age, patients with liver failure, or diseases of the gastrointestinal tract

Ingredients for cooking

You can prepare the dish using various dried mushrooms. Suitable for sauce:

• white;
• boletus;
• boletus;
• morels;
• boletus;
• flywheels;
• honey mushrooms;
• Champignon;
• hangers-on, etc.

Dry mushroom sauce is prepared based on:

• sour cream;
• broth;
• guilt;
• milk;
• cream.

The taste sensations will be diluted and improved if you add to the recipe:

• various types of cheese;
• greenery;
• tomato paste;
• capers;
• horseradish;
• apples;
• tomatoes;
• eggs;
• garlic.

Flour is usually used as a thickener when preparing dishes.

Return to contents

Several options for mushroom sauces

Mushroom classic sauce.

Ingredients:

1. Any dried mushrooms – 100 gr.
2. Flour – 1 tbsp. l.
3. Small onion – 1 pc.
4. Sunflower oil – 2 tbsp. l.
5. Mushroom broth – 2 cups.

Preparation:

Dried mushrooms are placed in a pan of water and left for about 4 hours. They are boiled in the same water for about 1 hour. Strain the broth into another pan (it will come in handy). When the mushrooms are cooked, they are chopped into thin strips. Fry the flour in butter in a frying pan until it turns light brown. After this, the flour is mixed with the broth, everything is mixed and simmered over low heat for about half an hour. Next, fried finely chopped onion is added, and the whole thing simmers for about 15 minutes. Then it is transferred to the sauce. Salt is added. As soon as everything boils, you can turn off the fire. Then they let the dish brew for a while and it’s ready to be served.

“Mushroom classic” will go well with various potato dishes (mashed potatoes, casserole, cutlets), etc.

Sauce “Mushrooms in cream”.

Ingredients:

1. Mushroom sauce prepared in the classic way – 800 ml.
2. Cream 10% – 100 ml.
3. Butter – 1.5 tsp.

Preparation:

Prepare the sauce according to the classic version. It is combined with cream and boiled for 7 - 10 minutes. Add butter.

This sauce is an excellent addition to meat and vegetable dishes.

Morel sauce.

Ingredients:

1. Dried morels – 400 gr.
2. Butter – 2 tbsp. l.
3. Beef broth - 2 cups.
4. Cream – 4 tbsp. l.
5. 1 onion.
6. Flour – 2 tbsp. l.

Add to taste: salt, pepper, nutmeg.

Preparation:

Morels are soaked for 3-4 hours. Without draining the water, boil for 1 hour. After this, filter and wash with running water. Finely chop the boiled morels and place them in a frying pan. Fill with cold water and salt. After boiling, add chopped onion and sprinkle with pepper. Cover the pan with a lid and simmer over low heat for 40-50 minutes. The flour is ground in butter, diluted in 400 g. broth, stirring constantly. Cook until thickened. After the flour thickens, add fried morels and cream and boil for 3-5 minutes. To add aroma and an unusual taste, grated nutmeg and dill are added to the dish.

The best side dish for this sauce would be potato or fish cutlets.

Mushroom and garlic sauce

Ingredients:

1. Any dried mushrooms – 400 gr.
2. Sunflower oil – ½ cup.
3. 1 head of garlic.
4. 5% vinegar.
5. Salt.

Preparation:

The prepared mushrooms are washed and soaked for about 4 hours. After soaking, cook for 1 hour. Then the mushrooms are chopped. Peel the garlic, grind each clove with salt, add sunflower oil and stir thoroughly and combine with mushrooms. Season with vinegar.

“Mushroom with garlic” goes well with a side dish of cold meat or vegetable cutlets.

Sweet and sour mushroom sauce.

Ingredients:

1. Mushroom sauce prepared in the classic way – 800 ml.
2. Raisins – 1 tbsp. l.
3. Prunes – 2 tbsp. l.
4. Sugar – 1.5 tsp.
5. Wine vinegar 9% – 1 tbsp. l.
6. Tomato paste – 2 tbsp. l.
7. Butter – 1 tbsp. l.

Preparation:

Mushroom sauce is prepared according to the classic method, adding raisins, chopped prunes, sugar, wine vinegar and tomato paste, which is pre-fried. Mix everything and boil for 20 minutes, season with butter.

Sweet and sour sauce with an unusually rich taste goes well with meatballs, cutlets, casseroles, rolls, and cereal dishes.

The peak popularity of mushroom gravy occurs during the winter holidays. But this tasty addition to various types of dishes pleases with its taste regardless of the year. If you have the necessary ingredients, our recipe can be prepared quite quickly.

Products for gravy:

100 g dried mushrooms (preferably white), 2 onions

1 tbsp. flour, 3 tbsp. l. vegetable oil or butter

3 tbsp. sour cream, salt, pepper.

Soak the mushrooms in cold water for 2-3 hours, wash, add fresh water for 25-30 minutes, let cool, strain (if the decoction is made from mushrooms, do not pour it out) and cut into slices.

You can use different mushrooms, but it is advisable not to cook those types that are little known to you. On the website grib-bludo.ru you can find descriptions of mushrooms with photographs that will help you become better acquainted with the objects of “silent hunting”.

Cut the onion into cubes and fry in vegetable oil or butter until golden brown, add and continue for 5-7 minutes. Salt, pepper, sprinkle with flour, fry for another 2-3 minutes and add sour cream. Stir thoroughly and pour in the mushroom broth (if you don’t use the broth, then add cold boiled water). Pour in carefully, stirring thoroughly. If the broth is too little, add cold boiled water. (In general, you need to use 500 ml of liquid). Bring to a boil and simmer over low heat for 3-4 minutes.

Mushroom sauce made from dried mushrooms is served with meat, cereal and potato dishes, and pasta. It's not difficult to prepare. If you stocked up on dried mushrooms in the fall, you can make a variety of delicious dishes with mushroom sauce every day. Mushrooms are an excellent source of protein.

Just keep in mind that this is quite heavy food. Nutritionists do not recommend frequently consuming mushroom dishes for children under 7 years of age and people with diseases of the liver, stomach, and pancreas.

Required ingredients: 50-100 g of dried mushrooms (more is better than less), 300 g of onions (that’s 3 medium-sized onions), 2 tbsp. flour (wheat), 50-100 g butter, water, salt, black pepper (optional). For a Lenten menu, replace butter with vegetable oil. Properly prepared mushrooms are easier to digest, so we strictly follow the recipe.

Rinse dry mushrooms, add cold water (1-2 cups) and leave for 6 hours (overnight possible). Place the soaked mushrooms (along with water) in a saucepan, add cold water (up to 1 liter) and cook without salt until the mushrooms are ready. Then remove the mushrooms from the broth with a slotted spoon and chop with a knife.

The onion must be peeled, chopped finely, and fried in vegetable (or butter) oil. When the onion becomes transparent, add the prepared mushrooms. Fry mushrooms and onions until cooked.

Saute the flour in butter until it turns brownish in color. Without allowing the sauté to cool, add 3 cups of hot mushroom broth with continuous stirring. Cook, stirring, for about 15 minutes. Then add mushrooms with onions, sour cream (optional), salt and pepper (optional), stir and, as soon as it starts to boil, remove from heat. Let the mushroom sauce made from dried mushrooms brew a little and serve.

Mushroom sauce made from dried mushrooms - culinary on food.ua

Wash the mushrooms, place in a bowl and cover with cold water. Soak for 2-3 hours, wash, add fresh water and cook for about 30 minutes. Cool, strain and cut the mushrooms into slices. Save the broth.

Peel, wash and cut the onions into small cubes. Place in a frying pan with heated butter and fry until golden brown. Add mushrooms and fry for another 7 minutes.

Season with salt and pepper. Sprinkle with flour, fry for about 3 minutes, add sour cream. Stir, slowly pour in 500 ml of mushroom broth to obtain the desired consistency. Bring to a boil and simmer over low heat for about 4 minutes.

You can also add chopped dill and parsley to this gravy.

Mushroom sauce made from dried mushrooms is ready!

Dry mushroom sauce - culinary recipe. mushroom sauce sauce with mushrooms sauce for main courses

100 g dried mushrooms, 2 tbsp. l. flour, 2 tbsp. l. butter, 3 small onions, vegetable oil, salt, fresh herbs, sour cream.

100 g dried mushrooms 2 tbsp. l. flour 2 tbsp. l. butter 3 small onions vegetable oil salt, fresh herbs sour cream Soak the washed mushrooms in cold water for 6 hours, then cook in the same water, do not add salt. Fry the flour in butter and dissolve in 3 cups of mushroom broth (hot). Cook over low heat, stirring, for 15 minutes. Peel the onions, finely chop and fry, gradually adding chopped mushrooms. Add everything to the sauce and stir. Add a little sour cream and finely chopped herbs, add salt and boil. Serve the sauce with meat and pasta.

Recipe: sauce from dried mushrooms and onions - all Russian recipes

Servings: 4

• 0.5 cups dried mushrooms
• 2 glasses of water
• 1 tbsp. spoon of flour
• 2 onions
• 50 g butter
• salt and pepper to taste

Cooking method

Prep:10min › Cook:45min › +2h soaking › Total time: 2h55min

1. Soak mushrooms in 2 glasses of water for 2-3 hours and boil for 30 minutes. Strain the broth and chop the mushrooms.
2. Fry mushrooms and onions with a piece of butter.
3. In another dry frying pan, brown the flour (without oil), add a piece of butter (1 tablespoon), and grind. Dilute with mushroom broth (preferably hot), bring to a boil, stirring, and add salt. The broth should thicken slightly. Add mushrooms and onions, cook, stirring over low heat for another 5-10 minutes.

Mushroom sauces go well with almost all dishes. Is it possible to refuse potato cutlets with wild mushroom sauce or spaghetti with mushroom cream sauce?

In addition to excellent taste, mushroom sauces are beneficial for our body. Dried mushrooms contain up to 30% protein, they also contain the fiber we need and many other useful substances and microelements.

Mushroom sauce can be prepared from a variety of mushrooms, dried, canned and even pickled.

Mushroom sauce made from dried mushrooms

Ingredients:

• Dry mushrooms – 100 g,
• Onions (large) – 2 pcs.,
• Wheat flour – 2 tbsp. spoons,
• Vegetable oil – 50-100 ml,
• Dill greens – 1 bunch,
• Sour cream – 100 g,
• Salt,
• Pepper.

Preparation:

Mushrooms rinse in running water and soak in one liter of water for 3 hours. Then boil the mushrooms in the same water. Remove the mushrooms from the broth and chop as desired.

Finely chop the onion and fry in a small amount of oil until soft. Add boiled mushrooms to the onions.

Lightly fry the flour in a dry frying pan until brown, add oil and mix well (you can fry the flour in oil), then dilute the flour with hot mushroom broth (this will require 2-4 cups of broth). Cook over low heat until thickened. Add onions and mushrooms, sour cream, salt, pepper and finely chopped dill.

You don't have to add sour cream if you want to make mushroom sauce without dairy products.

Mushroom creamy puree sauce

Ingredients:

• Champignon – 500 g,
• Heavy cream – 300-500 ml,
• Onions – 1-2 pcs.
• Parsley – 0.5 bunch,
• Ghee butter – 2 tbsp. spoons,
• Salt,
• White pepper.

Preparation:

Fry the chopped onion until soft, add the chopped mushrooms, stir and cook for 10-15 minutes, during which time the moisture from the mushrooms should evaporate. Place the mushrooms and onions into a blender bowl, add salt, pepper, cream (300 ml) and grind everything well. Pour the mixture into a saucepan or frying pan. At this stage, you can add more salt, pepper to taste and cream to finish sauce to the desired consistency. Warm the mixture a little, but do not cook. When serving, add chopped parsley.

Mushroom sauce with bell pepper

Ingredients:

• Champignons – 500 g,
• Shallots – 2 pcs.,
• Bell pepper – 2 pcs.,
• Dry white wine – 250 ml,
• Basil (chopped) – 2-3 tbsp. spoons,
• Salt,
• Ground red pepper,
• Rice oil.

Preparation:

Chop the shallots and fry in a small amount of rice oil for 3-5 minutes, add chopped mushrooms and bell pepper (remove seeds first). When the moisture has evaporated from the mushrooms, add salt, pepper and white wine. When the alcohol has evaporated and the liquid volume has reduced slightly, add the basil and turn off the heat.

Red mushroom sauce

Ingredients:

• Porcini mushrooms (champignons) – 250 g,
• Onions – 1 pc.,
• Tomato paste – 100 g,
• Dry white wine – 50-100 ml,
• Ghee butter – 2 tbsp. spoons,
• Salt,
• Pepper.

Preparation:

Peel and chop the onion. Heat ghee in a frying pan, add chopped onion, add a little salt and simmer until done.

Cut the mushrooms into slices and add to the onion, simmer for 5-10 minutes. Add wine and cook over medium heat until liquid reduces. Add tomato paste diluted in a small amount of water, salt and pepper and boil slightly.

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Sauce with mushrooms. mushroom sauce recipes. how to prepare mushroom sauce correctly - useful tips. mushroom secrets and recipes from experienced chefs. /cooking recipes with photos: simple, tasty, homemade, lean. recipes from meat, poultry, fish and mushrooms. recipes for appetizers and salads. recipes for cakes, pies and pies. /women's opinion

Mushrooms are filling, rich in minerals, vitamins, and delicious, after all! And what kind of aroma do they have, especially the dried ones? Therefore, they are often used in cooking - soups are cooked, fried, added to sauces. Mushroom sauces are very popular. Their popularity is explained by their specific, unique aroma, piquant taste, accessibility and ease of preparation. He is able to revive and ennoble the most ordinary and ordinary dish. Pasta, potatoes, rice, with mushroom sauce turn into a holiday dish - bright, memorable and tasty, very tasty. Mushroom sauces are prepared with the addition of cream, cheese, sour cream, and tomatoes. Flour is most often used as a thickener. They are served with fish, meat, vegetables, potato cutlets, and casseroles.

Mushroom sauce - food preparation

To thicken the consistency, flour is added to the sauce. In order for it to dissolve well in liquid, it must first be calcined, i.e. fry in a dry frying pan. Additionally, the toasted flour adds a pleasant nutty flavor to the sauce, rather than the gelatinous flavor of raw flour.

Mushroom sauce - best recipes

Recipe 1: Dried Mushroom Sauce

Now and in winter, mushrooms are not a problem in the store. But real mushroom pickers know that no artificially grown or oyster mushrooms can compare in aroma and taste with real, forest ones. Therefore, they always have a bundle or two of fragrant forest mushrooms in stock, and they can easily prepare a hearty, thick, mushroom-flavored sauce with garlic and sour cream at any time. You can wrap it with meat and chicken, and even simple boiled potatoes.

Ingredients: 15-20g dried mushrooms, mushroom broth (decoction) - 0.2-0.4l, parsley (greens), flour - 1 table. l., salt, pepper, sour cream - 100g, 1-2 cloves of garlic.

Cooking method

Wash the mushrooms and pour boiling water over them. Leave overnight. Add more water to the saucepan where the mushrooms were soaked and boil there. Strain the water, but do not pour it out, you will need it later.

Heat a dry frying pan and add flour, fry it until it begins to change color, i.e. will become slightly creamy. Pour in the remaining water (mushroom broth), stirring vigorously, otherwise lumps can spoil all the beauty, that is, the homogeneous consistency. Add a glass or two of water until desired thickness is achieved. When the sauce thickens, add mushrooms, sour cream, salt and pepper. Boil for four to five minutes on low heat. At the end, add chopped herbs and garlic, let it brew for a couple of minutes, and you can serve.

Recipe 2: Mushroom sauce with cream cheese

This sauce is simply bursting with flavors - cheese, mushroom, and even a couple of spoons of wine. If you don't have Sherry, any white fortified wine will do. Well, or without it at all, although it is undesirable. It’s a small thing, but it makes its contribution to the bouquet. It’s better if you find processed cheese for soup, it dissolves faster and never curdles. In general, you can take any cheese.

Ingredients: mushrooms (champignons) - 0.6 kg, processed cheese - 1 pc. (200g), milk - 150 ml, 1 onion, salt, pepper, 2 tbsp. spoons of Sherry (wine).

Cooking method

Chop the onion into half rings, chop the mushrooms into arbitrary medium-sized slices, pieces or slices and fry it all in oil. Pour in milk, add processed cheese. If it is soft, like Amber, put it with a spoon; if it is hard, you need to finely grate it. You can freeze it slightly to make it easier to grate. Boil for about five minutes. The cheese should dissolve without any lumps. Add salt, pepper and wine. Stir, bring to a boil and turn off. All is ready. You can sprinkle with green onions. Delicious with meat, cereals and pasta.

Examples of dishes with mushroom sauce

Recipe 1: Meatballs with mushroom sauce

It seems like a simple dish, but delicious. It can be prepared for dinner quickly. Tender meatballs, spicy mushroom sauce and the whole family is full and satisfied. If you are not friendly with spices, limit yourself to black pepper.

Ingredients: minced meat - 0.6-0.7 kg, champignons (oyster mushrooms) - 0.3 kg, cream - 0.3 l, 3 onions, flour - 1 tbsp, a pinch of marjoram, cinnamon, white pepper.

Cooking method

To avoid wasting time, turn on and heat the oven (200C).

Salt the minced meat, mix with herbs and spices, roll into meatballs and fry them until crisp over high heat.

Finely chop the onion and mushrooms and fry until soft. Add salt, flour, fry lightly, pour in cream and simmer until the sauce thickens.

Place the meatballs in any fireproof dish, pour sauce over them and bake for 15 minutes. Serve with a side dish - mashed potatoes, pasta.

Recipe 2: Meat with mushroom sauce

Meat, and even with mushroom sauce. This is already a big claim for a masterpiece dish. The recipe calls for dried mushrooms (for more flavor), if you don’t have them, take fresh ones, 300-400 grams. This recipe deserves to be cooked at least once to taste how incredibly delicious it is. The mushrooms are not cut into pieces, but twisted in a meat grinder. If the mushrooms are fresh, you can alternatively grate them coarsely. Pork can be replaced with chicken breasts, but it tastes better with pork.

Ingredients: (pulp, tenderloin) - 0.7-0.8 kg, 2 eggs, salt - teaspoon, pepper - 0.5 tsp, breadcrumbs. Sauce: dried mushrooms - 20g, a glass of water, butter - 20g (1 tbsp), flour (1 tbsp).

Cooking method

Cut the meat into long strips, approximately 10-15 centimeters long, 4-5 centimeters wide, 1.5 centimeters thick. It is clear that there is no need to run around with a ruler, this is just the approximate dimensions for reference. Beat it lightly, no need to flatten it too much. If the flesh is tender, you don't have to beat it.

In a deep bowl, mix with salt, pepper and a quarter glass of water (1/4). Place the meat in this mixture, making sure that each piece is soaked in it. Leave to marinate for 2 hours.

Pour oil into the pan, generously, without skimping. The meat should be immersed in it by at least a third. Roll each piece of meat in breadcrumbs and fry until cooked. To soften it, it should be placed in a dish, covered with a plate or lid.

Grind the mushrooms in a meat grinder, add a glass of water and cook for ten minutes. Pour in the egg liquid where the meat was marinated.

Heat the flour in a dry frying pan until it turns dark golden brown. Mix it with the mushroom sauce, remembering to stir vigorously. Add butter, salt. Let it simmer for a minute or two. Serve with meat. Side dish - rice, potatoes, pasta.

To prevent the sour cream from curdling in the hot sauce, add a little milk to it.

When reheated, sauces lose their taste, so it is recommended to cook them at once.

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Volyn style dried mushroom sauce - recipe

Pour boiling water over dried mushrooms and leave overnight.

Boil mushrooms in plenty of water. Leave the water for the sauce! Chop the mushrooms.

Fry the flour, stirring constantly.

Gradually add mushroom water, stirring the sauce vigorously.

The thickness of the sauce will depend on the amount of water (to your taste), so I give this “gap” of 200-400 ml.

Add sour cream and mushrooms to the sauce, salt and pepper. Cook for 3-5 minutes over low heat.

Add herbs and crushed garlic. Leave to simmer for 1-2 minutes.

You can serve!

For potatoes, for example: http://www.povarenok.ru/recipes/show/55236/

How sometimes you want something unusual, spicy, tasty. My feet carry me to the kitchen, to the refrigerator, but there is nothing unusual there: porridge, soups, borscht, cold cuts - everything is wrong, my soul is not at peace. But any bland dish can be diversified, supplemented, changed with delicious seasoning, dressing or sauce. This is where your restless appetite will immediately subside, and if you make mushroom sauce from dried mushrooms, then this dressing will forever become an undisputed favorite in home cooking.

Dried mushrooms... many housewives have pickles and preserves in their pantry, but there is no such delicacy there, and I really want to try an unusual recipe. Store shelves will help deal with this problem, fortunately there is a range, and the price allows it. People who collect and store forest products will undoubtedly find supplies of dried mushrooms in their pantries, because such a product is ideal for many dishes.

The porcini mushroom is rightfully considered the most delicious. It produces real culinary masterpieces, and the aroma it exudes immediately immerses a person in the unforgettable atmosphere of the forest. This fungus will change the taste of any treat for the better. Since ancient times in Rus', porridge with mushrooms was a signature dish, especially during Lent. Mushroom sauce or mushroom gravy was an everyday food, and modern housewives have learned to make improved versions of these dishes. So, prepare the sauce from dried porcini mushrooms:

1. Pour boiled, purified, slightly salted water over the mushrooms and leave to swell for 3 hours.
2. Without draining the liquid, cook the product for about 1 hour.
3. Add spices, salt, pepper, nutmeg to the broth. Many people neglect this amazing spice, and in vain: it is nutmeg that helps preserve and enhance the mushroom aroma, taste, and color.
4. Grind everything in a blender until pureed.
5. In a deep frying pan, fry half a faceted glass of flour until golden brown, gradually add sour cream, butter, and salt. You should get a viscous mass.
6. Combine the resulting sauces and simmer over low heat for several minutes.
7. Serve sauce with parsley, dill, basil.

It is almost impossible to spoil porcini mushrooms during cooking; of course, there are exceptions in the form of tightly burnt dressing. These gifts of the forest can be prepared with sour cream sauce or cream:

• mushrooms are soaked, boiled, chopped;
• the flour is also fried until light in color, butter and spices are added;
• put a few tablespoons of rich sour cream into the resulting flour sauce, cook until thickened;
• a mandatory attribute is bay leaf, its aroma should be unobtrusively present in the sauce, garlic, nutmeg, salt;
• Combine the resulting roasts and cook for 10 – 13 minutes.

This is exactly the same recipe for sauce with cream: instead of sour cream, add heavy cream, and simmer for a while, making sure to stir the sauce with a wooden spoon.

Champignons with cheese

If it is still impossible to find porcini mushrooms - there are such situations - you can use what you have. Champignons are excellent versatile mushrooms. They are on store shelves all year round, as they are grown in greenhouse conditions. Accordingly, they can also be dried in the oven, microwave, simply on a thread, hanging a fragrant garland on a window or balcony. , especially from champignons, cook very quickly:

• pour boiled water over the mushrooms, leave them to rest for a while and gain strength;
• fry several onions with dried dill, salt and pepper;
• Heat the wok, pour in the champignons with some water, evaporate for a while (the liquid should not all evaporate), add the onion, fry for a few minutes;
• Add flour, butter, sour cream to the resulting dressing, mix everything quickly, simmer for a while, the sauce should become viscous;
• Grind the prepared mass with a blender, put a few teaspoons of butter and put it on the fire;
• the finishing touch is a handful of grated Dutch cheese. It must necessarily dissolve in the thick mushroom mousse, giving it a creamy, delicate flavor.

Preparing this dish will take about an hour of precious time, but this recipe will definitely be appreciated by guests, loved ones, and relatives. Mushroom sauce made from dried mushrooms served with herbs, garlic, and a drop of lemon juice.

Meat and wine

The recipe for Italian sauce, or mushroom sauce with wine, will delight gourmets with its exquisite, unique taste. Cooking step by step:

• pour concentrated chicken broth over dry mushrooms;
• after standing for 2 - 3 hours, boil them in this liquid, half of the moisture should evaporate, in return we get a magnificent chicken and mushroom broth;
• fry the onion if desired, adding it to the main dressing;
• Simmer the resulting mix over a fire, pouring in half a glass of red wine;
• cook Bechamel sauce, combine with the main dressing, add a little butter, spices, cook for a while until thickened;

It is better to serve the meat sauce without grinding the mass to a puree: pieces of mushrooms should be felt in the main dish, but tastes vary. The wine in this recipe adds a small, but pleasant note of bitterness and spice. Chicken broth will add tenderness to the dressing. In a word, you get an unforgettable bouquet of tastes and aromas.

To prepare a simple sauce, you need basic ingredients and a little patience, because real masterpieces require work, but the result will exceed all expectations.

A rich, flavorful gravy made from dried mushrooms will complement meat or chicken, cutlets or pasta. This additive will improve the taste of your usual dishes many times over. And all thanks to the aromatic porcini mushrooms, which smell amazing when dried - this aroma cannot be compared with any fresh, boiled or even fried mushrooms!

Total time: 6 hours | Cooking time: 90 minutes
Yield: 4 servings | Calories: 177.04

Ingredients

• dried porcini mushrooms – 20 g
• onions – 30 g
• butter – 30 g
• vegetable oil – 1 tbsp. l.
• wheat flour – 1 tbsp. l.
• salt and pepper - to taste
• mushroom broth – 250 ml
• 20% cream – 50-70 ml

Preparation

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It is important to prepare dry porcini mushrooms correctly - rinse and soak for 4-6 hours in cold water. During this time, they will swell, the folds of the caps will open and particles of the stove will settle at the bottom of the bowl.



After the specified time has passed, transfer the mushrooms to a saucepan or pan. Fill with the same water in which they were soaked (drain carefully so that no sediment gets in). Boil until fully cooked - 1 hour. You can add a little salt during the cooking process, but you don’t need to add too much salt; it’s better to adjust the amount at the very end of cooking.



Cool the already boiled mushrooms, finely chop them with a knife, and strain the broth (you can again carefully drain them from the sediment to be on the safe side). Place approximately one third of these mushrooms in the bowl of an immersion blender, add 250 ml of broth. Using a submersible blender, the flavor of the porcini mushrooms will be fully revealed in the sauce.



Heat butter and vegetable oil in a frying pan. Fry finely chopped onions until they soften and taste sweet. It is important not to burn it, otherwise the sauce will taste bitter!



Add boiled mushrooms (chopped with a knife) to it and fry for less than a minute. Sprinkle flour on top and continue frying for another half a minute until the flour acquires a nutty aroma.



Then add the mushrooms, pureed in a blender along with the broth.



Boil with constant stirring for 10 minutes. At this point the sauce should thicken.



Next, pour in a little cream, which will soften the taste of the sauce and make it creamier and more delicate. Heat for 2-3 minutes over low heat, add salt and pepper to taste. By the way, you can use milk instead of cream, the taste of the sauce will not be as “creamy”, but you will be able to reduce its calorie content.