Champignon sauce for any dishes

Champignon sauce is a great addition to any vegetable, meat or fish dish. It is served with pasta, boiled potatoes, meatballs and even dumplings.

It is worth saying that gravy is a universal dish, which is considered both a sauce and a snack at the same time. To change the taste of gravy, onions, carrots, cream, sour cream and meat are added to the mushrooms, and flour is usually used as a thickener.

We offer several recipes for preparing mushroom sauce from champignons with a step-by-step description of the process.

How to make mushroom sauce from champignons

How to make mushroom sauce from champignons for everyday dishes of the whole family? Note that it will be able to complement and radically change the taste of boiled rice, buckwheat and barley. This universal recipe must be in your culinary notebook. Having tried to make it once, you can further experiment with different spices and seasonings.

• 1 onion head;
• 500 g of champignons;
• 2 carrots;
• 4 tbsp. l flour;
• 500 ml of broth or water;
• 5 tbsp. l vegetable oil;
• Salt, ground black pepper and Italian herbs to taste.

Use the step-by-step description of the recipe showing how to properly prepare the champignon sauce.

1. Carrots and onions are peeled, mushrooms are washed and dried on a kitchen towel.
2. Onions are chopped into cubes, carrots are grated, and mushrooms are cut into thin strips.
3. First, chopped onion is fried in oil until golden brown.
4. Next, grated carrots are laid out to the onion and fried for 5 minutes.
5. Mushrooms are introduced, mixed with vegetables and fried over a minimum heat of 10 minutes.
6. The whole mass is sprinkled with salt, pepper and dried herbs, poured with broth and mixed.
7. Flour is stirred in 100 ml of broth: beat with a whisk so that there are no lumps.
8. It flows in a thin stream into the bulk and is constantly mixed.
9. Stew on a minimum heat for 5-7 minutes, until thickened.
10. The side dish is poured with hot sauce and served to the table. It is worth saying that according to this recipe, gravy is prepared from frozen mushrooms. However, the mushrooms are first thawed, then squeezed with their hands from excess liquid, cut and fried.

Creamy champignon sauce

Gravy made from champignons with cream has an amazingly delicate creamy taste. Fragrant and moderately thick gravy can decorate any side dish.

• 400 g of champignons;
• 100 g of onions and carrots;
• 2 tbsp. l wheat flour;
• 2 tbsp. l vegetable oil;
• 100 ml cream;
• 1.5 tbsp. any broth (ordinary water can be);
• Salt and favorite spices - to taste;
• 1 tbsp. l chopped green parsley.

Gravy is prepared from champignons with cream according to the recipe below.

Recipe for mushroom sauce pork meat with onions, sour cream and champignons

Gravy prepared from pork with mushrooms can be made even by a novice culinary specialist, if he considers the proposed step-by-step recipe. Such a dish will definitely decorate the festive feast and make the everyday family menu more diverse.

• 400 g of pork;
• 200 g of champignons;
• 100 ml sour cream;
• 2 tbsp. l flour;
• 4 tbsp. l vegetable oil;
• 3 onion heads;
• Salt;
• 1 tsp. sweet ground paprika and black pepper;
• 2 tbsp. water;
• Shredded greens (any) - for decoration.

Gravy prepared from meat and mushrooms for the whole family is served with various side dishes, for example: to her husband - with boiled potatoes, children - with pasta, and herself - with rice.

1. Cut the meat into small pieces (as you used to), fry with half rings of onion, sweet paprika and black ground pepper until golden brown.
2. Dilute flour first in a small amount of water, then mix with water, the amount of which is indicated in the ingredients.
3. Pour into meat and boil for 10 minutes. over minimal heat.
4. After cleaning, cut the cubes into cubes, fry in oil in a separate pan until browned and put into the meat.
5. Add salt to taste, pour sour cream, mix until smooth and simmer for 10 minutes.
6. When serving, sprinkle the gravy with any chopped herbs for decoration.

Lean mushroom sauce from champignons with garlic to pasta

The lean mushroom sauce served with pasta is quite interesting in taste and is great for losing weight if pasta is taken in hard varieties.

• 400 g of champignons;
• 1 onion;
• 2 cloves of garlic;
• 300 ml of water or vegetable broth;
• 1.5 tbsp. l wheat flour;
• A pinch of nutmeg;
• Refined oil;
• Salt and ground black pepper.

Preparation of lean mushroom sauce from champignons will not take more than 30 minutes. your time.

1. Peel the onion, cut into small cubes, chop the garlic with a knife.
2. Put onion and garlic in a frying pan with oil, fry until transparent.
3. Pre-peeled mushrooms cut into thin slices, add to vegetables, fry for 10 minutes.
4. Add flour, mix thoroughly, add salt to taste and pepper, season with nutmeg.
5. Pour in water or broth, mix thoroughly again and keep on low heat until the mixture thickens.
6. Serve the gravy with your favorite pasta.

Minced meat and champignon sauce with onions and carrots

If you are planning to cook pasta or rice for dinner, we suggest adding to them a sauce of minced meat and mushrooms. Such a dish will replace any meat, and also diversifies the daily diet.

• 500 g of minced meat (any);
• 1 onion and carrots;
• 400 g of champignons;
• 200 ml of sour cream;
• Vegetable oil and salt;
• 1 tsp any spices to taste.

How to cook mushroom sauce from mushrooms and minced meat, a step-by-step recipe will show.

1. Stuff the minced meat in a pan and fry until light golden brown.
2. Peel the vegetables, rinse and finely chop with a knife.
3. Add to the minced meat and fry for 15 minutes, without forgetting to constantly mix the mass so as not to burn.
4. Boil the mushrooms after preliminary cleaning for 10 minutes, fold them into a colander and, after cooling and draining, cut into strips.
5. Fry separately in butter until browned and combine with minced meat.
6. Pour in sour cream, add salt and spices, mix, make a minimum heat and simmer for 20 minutes, stirring occasionally.

Chicken and champignon sauce with sour cream

A very tasty and satisfying dish that does not require a lot of time for the preparation and use of gourmet foods is chicken sauce with mushrooms and sour cream. Garnish with mashed potatoes or boiled potatoes.

• 1 chicken fillet;
• 1 onion head;
• 400 g of champignons;
• 300 ml sour cream;
• Salt and ground black pepper;
• 3 tbsp. l butter;
• 2 tbsp. l vegetable oil;
• 2 cloves of garlic;
• 1 tbsp. l chopped green parsley or dill.

We prepare a sauce of chicken and mushrooms with the addition of sour cream according to the recipe with a step-by-step description.

1. Cut the fillet into small pieces and fry in vegetable oil until golden brown, add a little salt.
2. Add peeled and chopped onions and fry with meat for 5-7 minutes.
3. After cleaning, cut the mushrooms into cubes and introduce them to the meat and onions.
4. Season with salt and pepper again, add the chopped garlic, mix, fry for 10 minutes.
5. Introduce butter, sour cream, mix, simmer over low heat for 10 minutes, regularly stirring the contents so as not to burn.
6. Add greens, mix and can be served with the side dish.

Mushroom champignon sauce with sour cream and cinnamon: recipe with photo

The recipe for mushroom sauce from champignons with the addition of sour cream will give any dish its unique taste and aroma.

• 500 g of champignons;
• 400 ml sour cream;
• 3 onion heads;
• According to 2 tbsp. l chopped greens of dill and parsley;
• 70 g of butter;
• Pinch of cinnamon;
• Salt and ground pepper mixture to taste.

A recipe with a photo of champignon sauce with sour cream will help novice housewives sort out the process.

1. Peel the onion, cut into thin quarters and fry in a small amount of butter until soft.
2. Peel, rinse and cut the mushrooms into small cubes.
3. Add butter to the onion, add mushrooms and simmer for 10 minutes. over low heat.
4. Salt, pepper and add cinnamon, mix and continue to frying for 5-7 minutes.
5. Put sour cream, stir and simmer for 10 minutes.
6. Add parsley and dill, mix and remove from heat. Gravy can be chopped with a blender, or you can leave the slices.

Mushroom gravy with sour cream can be prepared from fresh, dried and even canned mushrooms.

Champignon sauce with mayonnaise

For those who prefer mayonnaise more, a great solution is to make champignon sauce with mayonnaise.

• 300 g of champignons;
• 1 tbsp. l flour;
• Salt and ground lemon pepper - to taste;
• 2 onion heads;
• Vegetable oil;
• 100 ml of mayonnaise.

1. Chopped and washed mushrooms and onions into cubes.
2. Put in a frying pan with oil and fry the contents to a beautiful golden color.
3. Add salt and pepper with lemon pepper, mix, add flour, mix thoroughly again.
4. Pour in mayonnaise, mix and simmer for 5-7 minutes on minimum heat.

Gravy with mushrooms, milk or cream for chicken and other dishes

It turns out that sauces can be prepared not only on the basis of sour cream, mayonnaise or cream. We offer to prepare champignon sauce with milk. The taste of mushroom sauce will not deteriorate at all if you use this product. Such a fragrant and tasty dish is served with croutons as an appetizer, or meat is baked in gravy, which will soak in an amazing aroma and become tender in taste. You can serve this gravy with chicken and other dishes.

• 500 g of champignons;
• 500 ml of milk (or cream);
• 1 head of onion (preferably white);
• 2 tbsp. l butter;
• 2 tbsp. l vegetable oil;
• 2 tbsp. l starch;
• 3 cloves of garlic;
• Salt and black pepper;
• 1 tsp mushroom seasoning.

A recipe with a photo will help to prepare mushroom sauce from mushrooms and milk, especially, this will be useful for beginners.

1. Dilute starch in 100 ml of warm milk (not hot) and let stand for 10 minutes.
2. Pour the remaining milk into a deep saucepan, put the peeled, but whole onion, and simmer over low heat until it softens.
3. Rinse and peel the mushrooms, dry with a paper towel and cut into thin strips.
4. Peel the garlic, chop with a knife, heat vegetable oil in a pan, add butter and melt.
5. Fry the mushroom straws until golden brown, then add the garlic with mushroom seasoning mix and fry for 2-3 minutes.
6. Remove the onion from the milk and discard (the onion will give the milk a special piquant aroma).
7. Add mushrooms to milk, add salt to taste, ground black pepper and cook over low heat for 10 minutes.
8. Pour milk and starch gently with a thin stream, while stirring regularly so that no lumps form. If you use cream, they need to be diluted with boiled water in a ratio of 1: 2.
9. Boil for 5 minutes. until the mass is thickened, pour into sauceboats and serve with the main dish.