How to make mushroom sauce from porcini mushrooms

Not every hostess knows how to make mushroom sauce from porcini mushrooms at home so that it overshadows all purchased samples to taste. On this page you can learn the secrets of how to make porcini mushroom sauce according to a variety of recipes for making gravy for meat and chicken dishes, pasta and spaghetti. Before preparing mushroom sauce from porcini mushrooms, you need to choose the appropriate recipe and collect all the necessary ingredients. As a rule, porcini mushroom sauce is prepared on the basis of cream, sour cream or milk with the addition of a thickener (starch or baking flour). To learn all the secrets of how to make a sauce of porcini mushrooms with a pronounced and rich taste that blends perfectly with creamy notes, you can find out further in the material.

Mushroom sauce for potato patties or casseroles

Ingredients:

• Dried porcini mushrooms
• 1 tbsp. l flour
• 1 tbsp. l oils
• Onion
• Salt to taste

Recipe for mushroom sauce of dried porcini mushrooms with sour cream

According to this recipe for mushroom sauce from porcini mushrooms, you need to take the following ingredients:

• 400 g boiled porcini mushrooms
• 4 tbsp. l horseradish
• 1 cup sour cream
• 1-2 eggs
• onion greens
• parsley
• salt, sugar, vinegar to taste

To prepare mushroom sauce from porcini mushrooms with sour cream, dry boletus should be boiled, chopped, mixed with horseradish and sour cream. Sprinkle dill and onion with chopped herbs. Garnish with sliced ​​boiled eggs and parsley leaves.

Mushroom sauce of dried porcini mushrooms.

Ingredients:

• 200 g porcini mushrooms
• 80 g of sunflower oil
• 25 g garlic
• apple cider vinegar, salt to taste.

Boil mushrooms for mushroom sauce from dried porcini mushrooms, cut into strips, add garlic, mashed with salt and vegetable oil. Introduce apple cider vinegar, stir and serve the sauce of dried porcini mushrooms with sour cream to meat and vegetable cutlets, cold boiled meat and fried liver.

Porcini mushroom sauce for meat

Ingredients:

• 400 g boiled porcini mushrooms
• 2 onion heads
• 1 apple
• a glass of sour cream
• parsley, celery, salt, sugar, vinegar, mustard to taste.

Prepare dressing from sour cream, to which add salt, sugar, vinegar, mustard to taste. Finely chop the boiled dried mushrooms, onions and apple and mix with dressing. Sprinkle with chopped herbs and serve the porcini mushroom sauce for meat, cold appetizers, boiled potatoes and various cereals.

Look carefully at the recipe for porcini mushrooms sauce with a photo that shows the cooking process.

Fresh porcini mushroom sauce

Ingredients:

• 100 g cream cheese
• 200 g sour cream
• 100 g boiled porcini mushrooms
• 50 g green onions
• salt, pepper to taste.

Grate the cheese, mix with chopped mushrooms, add chopped green onions and stand the sauce of fresh porcini mushrooms in the refrigerator for 40-50 minutes.

Hungarian mushroom sauce.

Ingredients:

• 500 g of fresh porcini mushrooms
• 2 tbsp. l flour
• 2-3 yolks
• 1 cup sour cream
• 1-2 tbsp. l lemon juice

Stew washed, crushed mushrooms with butter. Season the broth with heated flour, add salt and pepper, boil. Add the crushed yolks, sour cream, lemon juice. Stir with mushroom sauce. Add the roasted sugar to color the sauce.

Mushroom sauce.

Ingredients:

• Water - 850 g
• Dried porcini mushrooms - 30 g
• flour - 60 g
• vegetable oil - 50 g
• onions - 300 g
• sour cream
• salt to taste

Pour washed washed mushrooms with cold water for 2-3 hours, boil in the same water. When ready, chop the mushrooms finely. Into the strained mushroom broth, add flour spassed in oil until a light yellow color and boil for 10-15 minutes. Separately, fry onions, put chopped mushrooms into it, add to the mushroom broth with flour, add salt, boil, combine with sour cream. Served with potato patties and vegetable casseroles.

Porcini mushroom sauce with milk

Ingredients:

• Water - 300 g
• milk - 500 g
• onion - 120 g
• fresh porcini mushrooms - 200 g
• butter - 50 g
• flour - 40 g
• greens -40 g
• vinegar - 20 g
• salt to taste

In a slightly fried, finely chopped onion, put fresh mushrooms cut into strips, add salt, caraway seeds and simmer under the lid until soft. Dilute the cooked flour with milk and water, combine with mushrooms and onions, boil, season with salt, vinegar and sprinkle with chopped parsley. A sauce of porcini mushrooms with milk for meat dishes is served.

Frozen White Mushroom Sauce

Ingredients:

• Red main sauce - 800 g
• cream margarine - 45 g
• butter - 30 g
• onions - 300 g
• frozen white mushrooms -50 g
• white grape wine - 100 g
• Bay leaf
• peppercorns - to taste

In finely chopped sausage, add boiled minced porcini mushrooms, peppercorns, bay leaf and sauté together for 5-6 minutes. Then pour in white grape wine and boil the contents 1/3, combine with red sauce, salt and boil for another 10-15 minutes with a slight boil. Ready sauce of frozen porcini mushrooms season with butter. It is used for baking vegetables, fish, meat.

Mushroom sauce with onion and tomato.

Ingredients:

• Water - 500 g
• dried porcini mushrooms - 30 g
• wheat flour - 50 g
• fat - 70 g
• onions - 300 g
• tomato paste -100 g
• salt, peppercorns, bay leaf - to taste.

Dilute the hot white passerovka with mushroom broth, continuously stirring so that no lumps form, boil for 15-20 minutes with a weak boil, strain. Chop and onion finely chop and sauté, add chopped mushrooms and continue sautéing for 5 minutes. Combine the strained sauce with onions, mushrooms, sautéed tomato paste, add peppercorns, bay leaves, salt and boil for another 10-15 minutes.

Served with potato and cereal cutlets, potato roll.

Mushroom sauce from porcini mushrooms to pasta

Ingredients:

• 2 onions
• broth - 200 ml
• 1 tbsp. a spoon of ground dried porcini mushrooms
• 3 tbsp. tablespoons of sour cream or cheese
• ground black pepper
• salt to taste

To fry 2 onions for golden mushroom sauce for cepes pasta until golden, pour the broth when it boils, add ground dried mushrooms. Simmer on low heat for 10-15 minutes. Then add 3 tbsp. tablespoons sour cream or cheese, black pepper and stew mushroom sauce from porcini mushrooms to pasta for another 1 minute. Let it brew for 10 minutes.

Recipe for porcini mushroom sauce for spaghetti

Ingredients:

• 50 g dried porcini mushrooms
• 1 tbsp. flour spoon
• 100 g margarine
• 300 g onions
• 1.3 l of water
• salt to taste

According to the recipes of the sauce from porcini mushrooms for spaghetti, you need to boil mushrooms in water until tender. Fry the flour to light golden color and, hot, dilute with mushroom broth. Stir, salt.Put the mixture on a slow fire and stir, bring to a boil. Keep the mushroom sauce of porcini mushrooms for spaghetti on the fire for 5 minutes, then add finely chopped boiled mushrooms and sauteed onions.

Mushroom sauce with onions.

Ingredients:

• 200 g of fresh porcini mushrooms
• 2 onions
• 40 ml of vegetable oil
• 1 tbsp. flour spoon
• 100 ml mushroom broth
• ground black pepper and salt to taste

Chopped peeled onions. Peel, wash, mushroom, finely chop and pour mushrooms into a pan with heated oil. Add the onions and stir, fry until tender. Prepare a fat-free dressing from flour, dilute it with mushroom broth and mix thoroughly so that there are no lumps. Add mushrooms with onions. Stir everything, salt, pepper and bring to a boil. Serve with fried poultry and game dishes.

Mushroom sauce with milk.

Ingredients:

• 100 g of fresh porcini mushrooms
• 100 ml of water
• 200 ml of milk
• 1 onion
• 60 g butter
• 1 tbsp. flour spoon
• 1 tbsp. a spoonful of chopped parsley
• 1 teaspoon vinegar
• cumin, salt to taste.

Wash the peeled mushrooms and cut into strips. Peel, rinse, chop the onion and stir, fry in heated oil until a pale yellow color. Then put the mushrooms, salt, caraway seeds, cover and stir occasionally, simmer until soft. Prepare a fat-free dressing from flour, dilute it with milk and water and mix thoroughly so that there are no lumps. After that, combine it with mushrooms and onions, bring to a boil, boil for 3-5 minutes. Salt, add vinegar and parsley and mix again.

Serve with poultry dishes.

Mushroom sauce with pumpkin and tangerines.

Ingredients:

• 100 g of fresh porcini mushrooms
• 700 g fresh pumpkin
• 600 ml vegetable stock
• 4 tangerines
• 40 ml red wine
• 3 tbsp. grated cheese
• ground black pepper
• salt

Peel, wash and finely chop the mushrooms. Peel the pumpkin and seeds, rinse and cut into small cubes. Set aside a quarter, and lower the rest into a saucepan, pour the broth and boil in mashed potatoes. Salt the resulting mass, pepper and season with wine. Grind the mushrooms and the remaining pumpkin (using a mixer or food processor), dip in the resulting sauce and simmer over low heat until soft. Peel the tangerines from the peel and white fibers, disassemble them into slices and dip them in a slightly cooled sauce. Sprinkle it with cheese. Serve with fried meat dishes.

Mushroom sauce.

Ingredients:

• 50 g dried porcini mushrooms
• 1 tbsp. flour spoon
• 1 onion
• 2 tbsp. tablespoons of oil
• salt

Soak dried mushrooms in warm running water in 2 cups of cold water for 2-3 hours, and then boil in the same water without adding salt. Fry 1 tablespoon of flour with the same amount of butter until light brown and dilute with 2 cups of hot strained mushroom broth. Cook the resulting sauce at low boil for 15–20 minutes. Fry finely chopped onions with butter, add chopped boiled mushrooms and fry them all together again, then transfer to sauce, add salt to taste and let it boil.

Mushroom sauce with tomatoes and sour cream.

Ingredients:

• 700 ml mushroom sauce
• 150 g tomato puree
• Zo g creamy margarine
• 150 g sour cream

Prepare, like mushroom sauce, but at the end of the onion with mushrooms add tomato puree.

Ready sauce is seasoned with butter and brought to a boil.

Sour cream and mushroom sauce.

Ingredients:

• 750 g fresh porcini mushrooms
• 1 tbsp. a spoonful of fat
• 2 tbsp. tablespoons of flour
• 1 onion
• 100 g sour cream
• a bunch of parsley
• spices: ground black pepper and salt to taste

Mushrooms are washed, finely chopped. Rub the onion on a fine grater, separate 1 tbsp. spoon of grated mass and stew it in preheated fat, add mushrooms, chopped parsley and stew for 15-20 minutes. Sprinkle the stewed mushrooms with flour, mix well, add a small amount of water (80 g), add spices and cook until mushrooms are cooked. Sour cream is added and boiled for 2-3 minutes. Served for meat dishes.

Mushroom sweet and sour sauce.

Ingredients:

• 800 g mushroom sauce
• 50 g prunes
• 20 g raisins
• 15 g sugar
• 110 g tomato puree
• 10 g of red wine

In the mushroom sauce add added and well-washed raisins, seedless prunes, sugar, sautéed tomato puree, wine and boil for 10-15 minutes. You can not add vinegar to this sauce. Served with meatballs, meatballs, croquettes from potatoes, as well as cereals.