Mushroom sauce from champignons turns the most common spaghetti into a luxurious, nourishing paste, gives the traditional mashed potatoes juiciness and bright taste, successfully emphasizes the delicate flavor of boiled or baked fish and gives a new sound to cutlets or a meat chop. The technology of cooking sauce is very simple and does not require a hostess a significant amount of time or serious effort. The sauce recipe can be improved according to your own culinary preferences, enriching the composition with your favorite spices, spices and fragrant herbs.
Mushroom sauce from champignons with sour cream
Fatty, hearty and very fragrant sauce can be prepared from champignons, sour cream and rich broth, and garlic will give the dish spicy and light spicy.
Necessary ingredients:
- onions - 2 pcs.
- champignons - 700 g
- sour cream 20% - 8 tbsp
- sunflower oil - 4 tbsp
- meat broth - ½ liter
- flour - 3 tbsp
- garlic - 2 prongs
- salt
- spice
Step-by-step instruction
- Onion chop thin strips, mushrooms - small platelets.
- Then fry in a pan for 10 minutes in vegetable oil, season with spices and salt.
- Pour flour into semi-finished sauce, mix with wooden spatula and warm 5-6 minutes over medium heat. Pour broth, put sour cream, mix thoroughly, so that the liquid becomes homogeneous and has a characteristic light shade. Boil without covering the creamy mushroom sauce for 8-10 minutes, stirring constantly. If desired, add a little fresh greens.
- Hot dish of champignons slightly cool and serve directly on the table in a frying pan.
Mushroom sauce from champignons with cream: a recipe with a photo
Cream enriches the mushroom sauce with pleasant taste tones and inexpressibly delicate aroma. Ready-made mushroom dish is perfectly combined with any kind of side dishes and is suitable for use in hot or cold.
Necessary ingredients:
- mushrooms champignons - 600 g
- onions - 2 pcs.
- cream 33% - 400 ml
- Butter - 50 g
- Wheat flour - 4 tsp
- boiling water - 125 ml
- salt
- spice
Step-by-step instruction
- For the sauce, take a frying pan with a thick bottom, heat on the stove, melt a piece of butter in it, pour in finely chopped onion and quickly fry over a large fire until golden brown.
- Champignons washed under running water, carefully dried, cut into small pieces and added to onions. Reduce heat to medium and fry for 15 minutes. Regularly stir with a wooden spatula, so that the components do not stick to the bottom.
- Almost ready mushroom sauce to salt, combine with flour and gently mix.
- Gently pour slightly warmed cream and boiling water, reduce the fire to a minimum and stoke another 10 minutes under the lid, and then 5 minutes without a lid.
- Hot creamy sauce put in a beautiful container, if desired, decorate with greens and immediately submit to the table.
How to cook scented mushroom sauce with champignons for spaghetti
The sauce, prepared according to this recipe, turns out to be very satisfying, saturated and slightly spicy. A very bright, memorable aroma of a champignon dish gives a bouquet included in the composition of herbs.
Necessary ingredients:
- white onion - 2 pcs
- champignons - ½ kg
- tomatoes in own juice - 700 g
- garlic - 5 teeth
- carrots - 1 pc
- Dried marjoram - ½ tsp
- dried basil - ½ tsp
- dried oregano - ½ tsp
- fresh basil - 0.5 beam
- salt
- olive oil
Step-by-step instruction
- Onion and garlic is peeled off and shredded finely, mushrooms cut into thin slices, carrots - small cubes.
- In a deep saucepan, heat the olive oil, pour onion, garlic and salve for 5 minutes. Add carrots, after 5 minutes - mushrooms and fry until soft for about 10 minutes.
- Put dry herbs in the sauce, and then chopped tomatoes together with the juice that was allocated, add salt, gently mix and bring to a boil over medium heat.
- Stew without lid for 8-10 minutes, so that the excess liquid is evaporated and the sauce acquires the necessary density and density. From time to time, stir to prevent the mass from burning.
- Ready sauce to put on top of boiled spaghetti, decorate with freshly ground basil leaves and serve to the table.
Milk sauce from champignons: video instruction
In this clip the famous international chef Ilya Lazerson tells how to learn how to properly prepare a delicious and delicate mushroom sauce from champignons and fresh milk. The finished dish has a delicate taste and a delicate aroma. Served with sauce is recommended with cutlets or chops.