How to cook half a mushroom of porcini mushrooms

Fragrant and nourishing white mushroom sauce can be used with pasta, cereals and potatoes. You can read about how to cook gravy of porcini mushrooms on this page.

There are several ways to prepare this wonderful dish. Usually mushroom sauce is prepared from dried porcini mushrooms, but it can be made from fresh or salted with proper preparation of the product. Choose a suitable recipe for mushroom sauce from porcini mushrooms with the addition of sour cream or mayonnaise, chicken or aromatic herbs. Step-by-step instructions will help you understand the principle of culinary processing of products. A recipe for white mushroom sauce with a photo will allow you to do everything right and get an excellent dish.

Dried White Mushroom Gravy

Ingredients:

• 100 ml of juice formed during baking meat
• 50 g dried porcini mushrooms
• 30 g flour
• 2-3 bulbs
• 500 ml beef broth
• 50 g butter
• salt

Rinse mushrooms, boil in a small amount of salted water, chop. Peel, wash, finely chop the onion, and fry in a frying pan in preheated butter (30 g). Strain the flour in the remaining oil, add the mushroom broth with constant stirring, bring to a boil and cook over low heat for 7-10 minutes. Then add mushrooms and onions, pour in the juice formed during baking meat, broth, salt and cook the gravy of dried porcini mushrooms until tender.

Recipe for porcini mushrooms with sour cream

The following ingredients are required for a recipe for porcini mushrooms with sour cream:

• 140 ml of juice resulting from baking meat
• 200 ml of beef broth
• 120 g of porcini mushrooms
• 60 g butter
• 70 g sour cream
• 50 g flour
• 1 onion
• 1 parsley root
• parsley
• pepper
• salt

Fresh White Mushroom Gravy Recipe

According to the recipe for the preparation of gravy from fresh porcini mushrooms you will need to take the following ingredients:

• 150 ml of juice resulting from baking meat
• 100 ml beef broth
• 100 ml basic red sauce
• 2 tablespoons tomato paste
• 200 g of porcini mushrooms
• 50 g butter
• parsley and dill.

Wash, dry and chop the parsley and dill. Porcini mushrooms or champignons sorted, washed, cut into thin slices and fry in a pan in preheated butter until cooked. Heat the main red sauce, add meat juice and broth to a sauce of fresh porcini mushrooms, bring to a boil and cook over low heat for 2-3 minutes, stirring. Then put tomato paste and mushrooms in the gravy, mix and cook for another 3-4 minutes.

Gravy with shallots and mushrooms.

Ingredients:

• 120 ml of juice resulting from baking meat
• 250 ml basic white sauce
• 100 ml strong mushroom broth
• 45 g butter
• 100 g porcini mushrooms
• 150 g shallots
• 3 tablespoons dry white wine
• parsley

Wash parsley, chop. Sort the mushrooms, rinse, finely chop. Peel shallots, wash, cut into quarters and sauté with mushrooms in a pan with heated butter for 3-4 minutes. Add meat juice, hot mushroom broth and wine, bring to a boil, cook for 5-7 minutes. Then add the main white sauce, mix thoroughly and cook over low heat for 8-10 minutes, stirring occasionally. Put parsley in the prepared gravy, mix.

Chicken gravy with porcini mushrooms

Ingredients:

• 120-130 ml of juice resulting from chicken baking
• 150 ml chicken stock
• 150 ml fat cream
• 50 g dried porcini mushrooms
• pepper
• salt

Grind the dried mushrooms in a coffee grinder, mix the resulting powder with hot broth and juice formed during chicken baking. Bring everything to a boil, cook over low heat for 10-15 minutes. Add cream, salt, pepper, bring chicken sauce with porcini mushrooms to a boil and remove from heat. Then add mushrooms and onions, pour in the juice formed during baking meat, broth, salt and cook the gravy until cooked.

Dried porcini mushrooms gravy with sour cream

Ingredients for dried porcini mushroom gravy are the following products:

• 100 g dried porcini mushrooms
• 2 onions
• 20 g flour
• 70 g butter
• 50 g sour cream
• salt
• ground black pepper to taste

For gravy of dried porcini mushrooms with sour cream, boletus should be finely chopped. Peel, chop, and put onions in a pan with heated oil. Fry the onion until golden brown. After adding mushrooms, fry for another 5-7 minutes. Then salt, pepper and add flour. Mix thoroughly, cook for another 2-3 minutes. Then, adding sour cream, mix the gravy well and bring to a boil. Simmer on low heat for 4–5 minutes.

Porcini mushroom sauce with mayonnaise

Ingredients:

• 100–120 ml of juice formed during roasting of poultry
• 200 ml chicken stock
• 1 onion
• 150 g pickled porcini mushrooms
• 2 tablespoons tomato paste
• 2 tablespoons mayonnaise
• 1 tablespoon flour
• 50 g butter

1. Peel, wash, finely chop the onion.
2. Rinse pickled mushrooms with cold water, finely chop.
3. Put the onions in a pan with warmed butter, sprinkle with flour and fry until golden brown.
4. Then add tomato paste, mayonnaise and mushrooms, mix and fry for another 2-3 minutes.
5. Pour in the hot broth, add the juice formed during the roasting of the bird, cook the sauce of porcini mushrooms with mayonnaise on low heat for 2-3 minutes with constant stirring.

Tomato gravy with porcini mushrooms.

Ingredients:

• 230 g tomato sauce
• 500 g of mushrooms
• garlic powder
• reagan

Combine tomato sauce, chopped mushrooms, garlic powder and reagan. Boil.

Gravy is used in the preparation of dishes from the tongue.

Cooking time - 15 minutes.

Mushroom Gravy.

Components:

• 400 g of mushrooms
• 2-3 bulbs
• 1 cup vegetable stock
• 1 tbsp. l flour
• 3 tbsp. l vegetable oil
• salt
• ground black pepper
• Bay leaf

Chop onion, fry in oil. Add coarsely chopped mushrooms, fry, stirring, 5-7 minutes. Sprinkle with flour, fry for another 1 minute. Pour in the broth, add salt, pepper, bay leaf, simmer for 10 minutes.

Mushroom Gravy No. 2.

• 450 g porcini mushrooms
• 3 tbsp. l flour
• 3 tbsp. l butter or lard
• 150 ml of meat broth
• spices to taste, salt

Pass the flour in oil until creamy, pour 4 tbsp. l broth, add chopped porcini mushrooms and simmer under the lid, gradually adding the broth. At the end of cooking add salt and spices. If desired, you can put finely chopped greens.

Mushroom sauce for meat.

• 100 ml of port
• 200 ml mushroom broth
• 1 tbsp. l flour
• 2 tbsp. l redcurrant jelly
• 100 g of red currant
• spices to taste
• salt

Combine port with mushroom broth, bring to a boil. Flour diluted in 3 tbsp. l water, pour into the mixture, cook until thickened.Add currant jelly, salt and spices, cook over low heat so that the mixture boils a little. Then put the washed currant berries, mix gently, bring to a boil and remove from heat.