Creamy sauce with mushrooms - general principles and methods of preparation
Delicate mushroom cream sauce goes well with any dishes of potatoes and pasta, as well as rice and vegetable cutlets. It can be used for baking stuffed cabbage, meatballs and chops. Creamy sauce will add juiciness and tenderness to these dishes.
There are a lot of varieties of edible mushrooms. There are also many sauces that can be prepared on their basis. It is a pity that these fresh mushrooms can be used only at the time of their collection.
But oyster mushrooms and champignons can always be bought in the store. By the way, in those recipes that are given below for these mushrooms, you can enter other mushrooms used in the fried form in the collection season. Such sauces are versatile.
Creamy Mushroom Sauce - Preparation
Onions are the first ingredient to start making the sauce. It should be well chopped, then it will practically not be felt in the sauce as a separate component. Onions invisibly enhance the taste and aroma of mushrooms. This is his role in this dish. In the case of mushrooms, the help of onions is simply necessary.
Mushrooms for sauce should be used fresh and without signs of spoilage or long-term storage. Dry mushrooms should not be bought from the hands or at the bazaar. When dried, it is practically impossible to recognize either the fungus itself or its quality.
Mushrooms should be washed and dried. For the sauce, it is better to cut the mushrooms into small pieces. After all, we want to get exactly the sauce, and not the mushrooms stewed in cream. Instead of chopping, you can use mushrooms, chopped in a meat grinder or using a coarse grater.
Creamy Mushroom Sauce - Preparation
A saucepan with thick walls and a bottom is best suited for making sauce and sauté. In his absence, you can use the pan. A thick-walled frying pan with a lid will not allow the components of the dish to burn and create ideal conditions for stewing and stewing.
Before serving, the sauce can be laid out in special sauces or bowls and garnished with herbs. This will give the dish a solemn and mouth-watering look.
Creamy Mushroom Sauce - Best Recipes
Recipe 1: Creamy Mushroom Sauce
Champignons are good in that they are available at any time of the year. Buying the rest of the ingredients is no problem either. This sauce is especially good for a variety of potato dishes.
Ingredients
300 grams of fresh champignons, 1 medium onion, 200 grams of cream, 25 grams of butter, 1-2 teaspoons of wheat flour, ½ cup boiling water. Spices to taste.
Cooking method
Heat the casserole or frying pan on the stove. Melt butter in it and pour finely chopped onion onto it. Washed and dried champignons also need to be chopped. When the onion becomes golden, we add mushrooms. It doesn’t matter that champignons take up a lot of space, they will fry almost three times. When heated, the mushrooms begin to secrete juice. Be sure to stir them so as not to burn, and wait until the mushroom juice is completely evaporated. Mushrooms fried with onions gain aroma and taste.
Ready mushrooms can be salted. It is time to introduce flour into the dish. If you want to make the sauce look like fat sour cream in consistency, you need to put 3 teaspoons of flour. From 2 tablespoons it will correspond to low-fat sour cream, and from 1 spoon it will remain liquid, like cream. Mushrooms are evenly mixed with flour. Now it's time to inject the fluids. Let's start with boiling water. Pour boiling water should be a thin stream over the entire surface of the pan so that all the mushrooms are covered, and the whole dish is cooked at the same time. Mix the dish. Water with flour creates a translucent substance in which onions and mushrooms are located. It remains to introduce warmed cream. After adding them, boil the sauce is no longer necessary. If it turns out a little thick, you can add water. The sauce is ready and you can use it right now.
Recipe 2: Creamy Oyster Mushroom Sauce
Oyster mushrooms are not inferior to champignons, either in accessibility or in taste. These mushrooms are nutritious and healthy. The cream sauce prepared on their basis will decorate any dish. The creamy oyster mushroom sauce for pasta or rice is especially good. Cold sauce can be eaten with bread.
Ingredients
250 grams of fresh oyster mushrooms, 200 ml of cream (fat does not matter), 5 tablespoons of butter, ½ teaspoon of ground nutmeg, a bunch of parsley or cilantro, salt.
Cooking method
Coarsely chop the garlic and fry it in melted butter until soft. Add chopped oyster mushrooms. Fry the mushrooms until they let the juice go. Pour in the cream. Cream before adding must be warmed up. Stir the dish over medium heat for 7-10 minutes. Before you turn off the fire, you need to salt the dish, add finely chopped greens and nutmeg to it. Turn off the fire. Mix well and cover. Let the dish infuse for five minutes. Now it can be served.
Recipe 3: Creamy Sauce with Dried Porcini Mushrooms
Porcini mushrooms have excellent characteristics both in fresh and in dried form. Dry porcini mushrooms are also appetizing, tasty and aromatic. On their basis, you can prepare a wonderful creamy sauce, which will give any dish a wonderful mushroom taste.
Ingredients
100 grams of dried porcini mushrooms, 200 ml cream, 1 tbsp. l flour, 2 tbsp. l drain oil.
Cooking method
Dried porcini mushrooms must be washed, add water and put to swell for 8 hours. Then rinse the mushrooms again, cook until tender and chop. Heat the pan or stewpan. Melt the butter in a heated bowl, add the flour and carefully pour the cream, salt and mix. Add the porcini mushrooms, mix thoroughly, cover the dishes with a lid and leave to simmer for about three minutes. Ready sauce can be put in a saucepan and garnish with a sprig of greens.
Creamy Mushroom Sauce - Tips from Experienced Cookers
The name of the sauce itself implies that cream is used in the process of preparation, but not everyone can eat cream. In this case, the cream can be diluted in half or completely changed to sour cream. Cream gives the sauce some airiness and a sweetish flavor. Sour cream makes the sauce more tender and slightly sour. From the combination of sour cream and cream, the sauce becomes sweet and sour. The use of a product in this case is a matter of taste.
Before adding cream to the dish, it is better to pre-heat the cream a little, then they will not curdle from the heat.
Flour, which is necessarily part of any sauce, must be pre-fried. If this is not done, lumps may form or an unpleasant aftertaste may appear.
If a little sauce is left after a meal, you can put it in the refrigerator and use it later in a heated or chilled form.
Comments
Useful !!!!
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