Cream of mushrooms sauces at home
It can be used in serving dishes of white and red fish. Home-made recipes can be found on this page. It offers several cooking options with the addition of aromatic herbs and spices, some unusual ingredients. See and choose for your experiments
Content
Cream of White Mushroom Sauce Recipe
The ingredients for this creamy mushroom sauce recipe are the following products:
- 3 tbsp. l butter
- 200 g. Ceps
- 1 clove of garlic
- 1.5 cups cream
- 1 tsp grated lemon peel
- 3 tbsp. l grated cheese
- ground black pepper
- grated nutmeg
Melt the butter in a saucepan, put the slices of mushrooms and fry them over medium heat for 30 seconds. Add chopped garlic, cream, lemon zest, pepper and nutmeg to taste. Stir for 1–2 minutes. Then put the cheese and hold on medium heat for a couple of minutes.
Cream of porcini mushroom sauce with cream
Ingredients:
- 200 g minced meat
- 150 g of porcini mushrooms
- 300 ml cream
- 1 onion
- 1–2 cloves of garlic
- 50 ml olive oil
- pepper
- salt
- Peel and wash onions and garlic, chop finely.
- Sort the mushrooms, rinse, cut into small pieces.
- Heat olive oil in a pan, put onion and garlic, fry for 2-3 minutes, then add minced meat and mushrooms, salt, pepper, stir and fry for another 5-7 minutes.
- After this add cream, bring the mushroom sauce of porcini mushrooms with cream to a boil over low heat with constant stirring.
- Serve the sauce to small pasta.
Dried porcini mushrooms sauce with cream
Ingredients:
- zucchini squash
- salmon fillet
- leaf lettuce
- lemon
- parmesan cheese
- sesame
- black olives
- olive oil (arbitrary proportion)
- salt
- pepper to taste.
Sauce:
- cream 38%
- porcini mushrooms
- butter
- Parmesan cheese (arbitrary proportion)
- salt, pepper - to taste.
- Cut zucchini into thin strips in length, salmon into thin long slices.
- Strip zucchini with salt, pepper and sprinkle with grated cheese.
- Put chopped salmon on one strip and cover with another strip on top. Roll up, secure with a toothpick.
- Put the rolls on a greased sheet and put in the oven for 5-7 minutes.
- Pull out toothpicks from finished rolls.
- For the sauce of dried porcini mushrooms with cream, soak the mushrooms in milk and peel, cut into cubes, boil.
- Then fry in butter until golden brown, pour cream, salt, pepper, add grated cheese and stew until thickened.
- Pour creamy sauce with mushrooms on the dish, put ready-made rolls (2 pcs per serving) on top, sprinkle with sesame seeds.
- Next, put a lettuce mixed with chopped olives and garnish with a slice of lemon.
Cream of dried porcini mushrooms sauce
Ingredients:
- Tomatoes on a branch - 6-8 pcs.
- Zucchini - 2 pcs.
- Olive Oil - 100 ml
- Veal tenderloin - 800 g
- Vegetable oil - 70 ml
- Thyme - 5 g
- Garlic - 2 cloves
- Edam cheese - 300 g
- Parsley - 15 g
- Salt pepper
For mushroom sauce:
- Shallots - 70 g
- Ceps (fresh frozen) - 500 g
- Vegetable oil - 70 ml
- Thyme - 5 g
- Garlic - 2 cloves
- Cream - 500 ml
- Salt pepper
50 min
Cut the tomatoes and zucchini across circles 1-1.5 cm thick, salt, pepper and lightly fry in olive oil on both sides.
Prepare a sauce of dried porcini mushrooms with cream, for this, cut shallots into small cubes.
Porcini mushrooms peeled and boiled in salted water, cut into small cubes and fry in vegetable oil with thyme, garlic and shallots until light golden hue.
Then pour the cream and cook until thickened, with the addition of salt and pepper.
Remove from plate and cool.
Peel the veal tenderloin from the films, cut across into medallions 2–3 cm thick, gently beat, salt, pepper and fry in vegetable oil with thyme and garlic until golden brown.
Put the fried medallions on a baking sheet.
Cover with fried vegetables, pour thick mushroom sauce on top of the medallions.
Sprinkle edam with grated cheese and bake in the oven at 180 ° C for 15 minutes.
Remove the baked medallions from the oven and place on plates.
Sprinkle with olive oil and steal with sprigs of parsley.
