Champignon sauces: mushroom sauce recipes

It is difficult to overestimate the importance of sauces that are served with various dishes. They enhance the taste of food, give it a special aroma. Champignon sauces are a separate story, because these mushrooms themselves are unique. Any meal with a gravy of delicious mushrooms will sparkle with new, bright colors, become juicy, tender, nourishing, and take on an even more appetizing appearance.

This collection contains a lot of recipes with photos, how to make champignon sauce, what components to add to the gravy to maximize the dish with it.

How to make a simple champignon sauce

Ingredients

• dried champignons - 50 g
• flour - 40 g
• creamy margarine - 100 g
• onions - 300 g
• water - 1.2 l, salt

This recipe will appeal to those who are looking for how to make a simple champignon sauce that fits almost all side dishes.

Champignon sauce for pasta and potatoes

Ingredients

• main mushroom sauce - 850 g
• tomato puree - 140 g or ketchu
• butter or creamy margarine - 30 g
• peppercorns
• Bay leaf

1. Combine the prepared mushroom sauce with sautéed tomato puree or ketchup, add peppercorns, bay leaf and cook for 10-15 minutes.
2. Mushroom sauce with tomato is served with potato and cereal cutlets, meatballs, croquettes and potato roll.
3. Champignon sauce prepared in this way is suitable for pasta, potatoes and many other dishes.

How to cook mushroom sauce with champignons and prunes

Ingredients

• mushroom sauce (main) - 800 g
• prunes - 60 g
• raisins - 20 g
• granulated sugar - 15 g
• tomato puree - 110 g or ketchup - 90 g
• 3% vinegar - 10 g

How to cook mushroom sauce from champignons so that it turns out to be unusual and serves as a kind of highlight for a particular dish, making it not only tasty, but also original. This recipe will help with this.

1. In simple mushroom sauce add added, well-washed raisins, seedless prunes, granulated sugar, sautéed tomato puree or ketchup, vinegar and boil for 10-15 minutes.
2. You can not add vinegar to this sauce.
3. Sweet and sour mushroom sauce is served with meatballs, meatballs, croquettes from potatoes, as well as cereals.
4. This sauce is served with fried meat dishes - langetu, fillet, meatballs, chicken, chickens.

How to make champignon sauce with onions

Ingredients

• dried champignons - 100 g
• water - 1.5 l
• 1 onion
• 1-2 tbsp. tablespoons of flour
• vegetable oil, salt, pepper

Zealous and practical housewives are interested in how to make champignon sauce using the minimum amount of products. The recipe is just from this series.

Wash and soak the mushrooms for 3-4 hours, then boil in the same water, then strain and finely chop. Finely chop the onion, salt and fry, then add the mushrooms and, pouring the mushroom broth (leave 150 g), stew and season with spices. In a glass of cold mushroom broth, stir the flour well and pour in the stewed mushrooms at the end of cooking. When it begins to thicken, stir well and remove from heat.

This sauce can be watered pancakes, dumplings, cabbage rolls, etc.

Mushroom sauce with mushrooms and bacon for pasta

Ingredients

• 6 tbsp. tablespoons of oil
• 15 champignons
• 6 green onion feathers
• bacon
• 4 tbsp. parsley

The next recipe on how to cook mushroom sauce from champignons to pasta can be called one of the most relevant, because this whole family loves this dish.

Heat oil in a pan, add green onions, 3 finely chopped pieces of bacon and finely chopped mushrooms. Heat the parsley and season. Put on top of pasta, fish or chicken.

Fresh champignon sauce with onion and parsley

Ingredients

• 2 shallots
• fresh champignons - 100 g
• butter - 200 g
• 1 bunch parsley
• 1 tbsp. spoon of lemon juice
• ground black pepper, salt to taste

1. To prepare a sauce of fresh champignons, you need to cut the mushrooms and shallots onion into cubes.
2. Stir, add soft butter, chopped parsley, lemon juice, pepper, salt.
3. This sauce is very good with baked potatoes.

Dry champignon sauce with onion and cheese

Ingredients

• 2 onions
• broth - 200 ml
• 1 tbsp. a spoon of ground dried champignons
• 3 tbsp. tablespoons of cheese
• ground black pepper, salt to taste

Easy-to-prepare and low-cost products, champignon and cheese sauce will make the dish tender, juicy and aromatic.

1. Fry the onions until golden, pour the broth when it boils, add the ground dry mushrooms.
2. Simmer on low heat for 10-15 minutes.
3. Then add 3 tbsp. tablespoons of cheese, black pepper and simmer another 1 minute.
4. Let it brew for 10 minutes.

Champignon sauce with sour cream and herbs

Ingredients

• champignons - 300 g
• 1 onion
• 1 tbsp. flour spoon
• sour cream - 100 g
• parsley and dill (greens)
• salt, pepper, butter - to taste

Mushroom sauce made of champignons with sour cream, onions and herbs will give the cooked dish fresh, fragrant notes, make it more juicy, mouth-watering.

Chop mushrooms and onions, put in a pan, pour 1 cup of water, simmer until tender. Add flour, mix well, bring to a boil, pour sour cream, salt and boil for 5-7 minutes. In the finished sauce add butter and chopped herbs.

A recipe for champignon sauce with sour cream, onions and herbs is suitable in cases where a vegetable, meat dish, or potato casserole is planned.

Sauce with champignons, milk, vegetables and herbs

Ingredients

• 2 cups of milk
• 3 tbsp. tablespoons of oil
• 1 tbsp. a spoon of wheat flour
• 1/4 root of carrots, parsley, celery
• 1–2 onion heads
• 2 dry champignons or 4–5 fresh mushrooms
• 0.5 tbsp. tablespoons of tomato puree
• 2-3 bay leaves

Fry wheat flour until golden brown, dilute with milk, add lightly fried roots, carrots, parsley, celery and boil the sauce over low heat for 20-30 minutes. Then filter the sauce, wipe the roots and combine with the sauce.

Chop the onion, lightly fry (sauté), add pre-cooked and chopped fresh or dry porcini mushrooms. All together, fry for 5-8 minutes, combine with prepared sauce, add tomato puree sautéed with butter. Boil the sauce over low heat for another 10-15 minutes and salt. At the end of cooking, bay leaf, peppercorns.

Mushroom sauce made of champignons with milk, vegetables and herbs go to many hot dishes, but it is especially recommended to serve it with fish.

White champignon sauce on mushroom broth

Ingredients

• 50 g dry mushrooms
• 30 g flour
• 2-3 onions
• 500 ml mushroom broth
• 100 g butter, salt

1. Rinse mushrooms, boil in a small amount of salted water, chop. Peel, wash, finely chop the onion, and fry in a pan in 70 g butter.
2. 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.
3. Then add mushrooms and onions, salt and cook the sauce until cooked.
4. The resulting white champignon sauce is served with dishes of veal, lamb, minced meat, game.

Canned champignon sauce with white wine

Ingredients

• 300 g basic red sauce
• 75 g tomato puree
• 75 g canned champignons
• 50 ml dry white wine
• 1 small onion
• 40 g ham
• 30 g of body fat
• parsley and tarragon
• pepper, salt

1. Peel, wash, finely chop the onion.
2. Wash, chop the parsley and tarragon greens.
3. Dice the ham.
4. Melt the fat in a pan, put mushrooms and onions in a pan, fry for 1 minute, then add the ham and fry for another 2-3 minutes.
5. Heat the red main sauce, put in the fried onions, mushrooms and ham, add tomato puree and white wine.
6. Stir, cook over low heat for 5-7 minutes, then add greens, salt and pepper.
7. Bring the sauce back to a boil and remove from heat.
8. Red sauce from canned champignons is recommended to be served with fried meat, poultry and game dishes.

Creamy mushroom sauce from mushrooms on meat broth

Ingredients

• 500 ml of meat broth
• 200 g champignon
• 2 onions
• 100 g cream
• 100 g butter
• 30 g flour
• salt

Creamy mushroom sauce made of champignons is one of the most delicious, fragrant and simple, so we love it by many housewives trying to delight the family with delicious dishes even on weekdays.

Sort the mushrooms, rinse, cut into slices. Peel, wash, finely chop the onion. Fry mushrooms and onions in a pan in 50 g butter until cooked, salt.

Heat 20 g butter in a frying pan, fry flour on it until golden yellow. Remove from heat, add a third of the indicated amount of broth, mix thoroughly.

Put the frying pan on the fire again, bring the mixture to a boil with constant stirring. Pour in the remaining broth and cream, cook at low boil for 10-15 minutes, stirring occasionally. Add mushrooms, onions, salt and the remaining butter, mix.

Serve the creamy champignon sauce with potato, buckwheat and millet dishes.

Mushroom champignon sauce with cream, roots and spices

Ingredients

• 500 ml mushroom broth
• 100 g champignon
• 40 g butter
• 100 g cream
• 30 g chopped roots (parsley, celery)
• 20 g chopped onions
• 20 g flour
• 20 ml lemon juice, pepper, salt

Mushroom champignon sauce with cream has a pleasant spicy taste, which is given by roots, onions and spices. In addition, it makes the dish unusually tasty and tender.

Sort the mushrooms thoroughly, rinse, finely chop. Heat half the specified amount of butter in a pan, put mushrooms, vegetables, fry for 2-3 minutes. Add flour, fry all together until golden yellow.

In small portions with constant stirring, add the broth and cream, bring the mixture to a boil, cook over low heat for 15 minutes.

Remove the mixture from the heat, strain, add pepper, salt, lemon juice and the remaining butter, mix.

Mushroom sauce with cream, roots and spices. Serve with potato and cabbage, rice, buckwheat and millet dishes.

Mushroom sauce with mushrooms, apple and onions

Ingredients

• 400 g champignon
• 200 g sour cream
• 2 onions
• 1 apple (Antonovka or any other sour variety)
• parsley and celery
• sugar, salt

The recipe for mushroom sauce made of champignons with sour cream, apple, onion and herbs will appeal to those who prefer unusual, sweet and sour dishes with an expressive taste and bright aroma.

1. Sort the mushrooms thoroughly, rinse, boil in a small amount of salted water, cool and cut into strips.
2. Peel, wash, finely chop the onion.
3. Wash, dry, chop the parsley and celery greens.
4. Wash the apple, peel, remove the core, grate on a coarse grater.
5. Mix sour cream with mushrooms, onions, apples and herbs, season with sugar and salt, mix.
6. Mushroom sauce of champignons and sour cream, apple, onion and herbs served with dishes of boiled vegetables and meat.

Sour cream-mushroom sauce with mushrooms, eggs and horseradish

Ingredients

• 300 g boiled mushrooms
• 250 g sour cream
• 50 g horseradish
• 2 eggs
• dill greens, chives
• sugar, salt

Sour cream-mushroom sauce made of champignons, horseradish, eggs and herbs will add spice and spice to any second dish and give it a new, more expressive taste.

1. Finely chop the mushrooms. Wash dill and chives, dry, chop finely.
2. Hard-boiled eggs, cool, peel and chop.
3. Mix sour cream with horseradish sauce, add eggs, mushrooms, dill and green onions. Season the sauce with sugar and salt, mix.
4. Serve with fried and baked potatoes.

Sauce with champignons, cucumbers and mayonnaise

Ingredients

• 200 g mayonnaise
• 100 g sour cream
• 70 g pickled champignons
• 70 g pickled cucumbers
• 1 small onion
• dill greens, red and black ground pepper

One of the most pressing questions of mushroom dish lovers is how to make champignon sauce with sour cream, because it can transform any side dish, make it more tasty, juicy and fragrant. One such recipe is presented here.

Cut pickled mushrooms into strips. Peel pickled cucumbers, cut into strips. Peel, wash, finely chop the onion. Wash dill, chop.

Mix sour cream with mayonnaise, add mushrooms, cucumbers, dill and onions, pepper, mix.

Mushroom sauce with sour cream and mayonnaise can be served with fresh and boiled vegetables, meat.

Mushroom creamy mushroom sauce with minced spaghetti

Ingredients

• 200 g minced meat
• 150 g champignon
• 300 ml cream
• 1 onion
• 1–2 cloves of garlic
• 50 ml olive oil
• pepper, salt

The recipe for mushroom sauce with champignons with minced meat and cream will help to make a hot meal for lunch more nutritious, nutritious and surprisingly tasty.

1. Peel and wash onions and garlic, chop finely. Sort the mushrooms, rinse, cut into small pieces.
2. 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.
3. After that add cream, bring the sauce to a boil over low heat with constant stirring.
4. Fragrant creamy mushroom champignon sauce with minced meat is ideal for spaghetti, as well as any pasta and vegetable dishes.
5. Serve the sauce to small pasta.

How to make champignon cream sauce Bolognese with cream

Ingredients

• 700 g mixed minced meat (pork, beef)
• 800 g canned peeled tomatoes
• 200 g champignon
• 100 g smoked ham
• 1 onion
• 1 carrot
• 1 stalk of celery
• 60 ml olive oil
• 60 ml dry red wine
• 60 ml cream
• ground nutmeg
• pepper, salt

Many cooks are looking for a recipe for making champignon bolognese sauce with cream, ham, vegetables and minced meat, because this Italian delicacy is not only a great addition to spaghetti, but can also be served as a hearty, aromatic and very tasty dish.

1. Peel, wash, chop the carrots and onions.
2. Wash the celery, cut into small pieces.
3. Cut canned tomatoes into small pieces. Sort the mushrooms, rinse, cut into slices. Cut the ham into small cubes.
4. Heat the olive oil in a pan, put the carrots, onions and celery, fry for 5-7 minutes, stirring occasionally.
5. Put minced meat in a pan, mix thoroughly and fry for another 5-7 minutes. Put mushrooms in a pan, fry for another 2-3 minutes.
6. After this, add ham, tomatoes, wine, salt and spices, bring to a boil while stirring and simmer over low heat for 45-60 minutes, stirring occasionally.
7. At the end of cooking, add cream to the sauce, warm over medium heat for 1-2 minutes, remove from heat.
8. Serve the sauce with spaghetti, tagliatelle.

Making champignon sauce with cream is supplemented by a photo, having looked through which, you can see how this dish looks appetizing and beautiful.

Mushroom sauce with seafood in sour cream in a pan

Ingredients

• 400 ml of sour cream 25% fat
• 200 g champignon
• 100 g peeled mussels
• 100 g peeled shrimp
• 1 onion
• 2 cloves of garlic
• 50 ml olive oil
• 1 teaspoon of starch
• parsley
• ground paprika, salt

1. Peel and wash onions and garlic, chop finely. Sort the mushrooms, rinse, cut into thin slices. Wash, dry, chop parsley.
2. Put the onion and garlic in a pan with warmed olive oil, fry until they become transparent. Add mushrooms, mix and fry for 4–5 minutes.
3. Then add thawed seafood, warm, add sour cream, add starch, paprika and salt, bring to a boil.
4. Mushroom sauce with seafood in sour cream in a pan, cook over low heat with constant stirring, add parsley to the sauce, mix and remove from heat.
5. Serve the spaghetti sauce. It can also be used for cooking casseroles from small pasta.

Sauce with champignons, tomato puree and lemon juice

Ingredients

• 300 g basic red sauce
• 75 g tomato puree
• 75 g champignon
• 50 ml dry white wine
• 50 ml of lemon juice
• 1 small onion
• 30 ml olive oil
• parsley and tarragon, pepper, salt

Peel, wash, finely chop the onion. Wash, chop the parsley and tarragon greens. Rinse champignons, cut into small pieces.

Heat the olive oil in a pan, put mushrooms, onions, fry, stirring constantly, 5-7 minutes.

Heat the red main sauce a little, put the fried onions and mushrooms into it, add tomato puree, lemon juice and white wine. Cook, stirring, over low heat for 5-7 minutes, then add greens, salt and pepper. Bring the sauce back to a boil and remove from heat.

Appetizing and fragrant red champignon sauce is recommended to be served with small pasta.

Champignon, onion and chicken sauce

Ingredients

• 200-300g chicken fillet
• 6-8 pcs. champignons
• 1 onion
• vegetable oil
• pepper
• 1 tbsp. l flour
• 200 ml of milk or cream
• dill or parsley,
• 20g butter
• salt
• pepper

Champignon and chicken sauce is an excellent addition to potatoes, any vegetable dishes and pasta, making any dish juicy and fragrant.

The first step is to prepare the onion - peel, rinse and cut into small cubes. After that, fry it in vegetable oil until golden brown, put in a separate container.

Add vegetable oil to the same pan, put chicken, cut into small pieces, fry until half cooked, put in a separate bowl.

Rinse champignons, cut into plates, fry in a pan in vegetable oil.

Combine all prepared components in a pan, add vegetable oil, salt, pepper, add flour. Then pour the cream into the pan, mix everything well, add the herbs, simmer for 5 minutes under the lid. Before turning off the heat, add a piece of butter to the pan. Let the dish brew for 10 - 15 minutes.

The recipe for mushroom sauce from champignons with chicken is presented with a photo, which facilitates cooking and makes it possible to see the final result.