Creamy sauce with mushrooms at home

The combination of fruiting bodies and cream will satisfy even the most sophisticated mushroom lovers with its amazing taste. The unique, appetizing and fragrant creamy sauce with mushrooms, prepared at home, will change any side dish, meat or fish beyond recognition and will make the dish insanely delicious.

Any, even a novice hostess can experiment with the sauce, adding or replacing the offered ingredients, thereby surprising the household with a wide variety of this delicacy.

How to cook creamy sauce with mushrooms? I must say that such a question is asked very often. First you need to say that anybody uses fruiting bodies for this: you can take forest ones, assembled by your own hands, or those that are sold in stores, such as mushrooms or oyster mushrooms. Forest gifts should be pre-boiled in salted water, purchased usually cooked without heat treatment. Creamy sauce with mushrooms can be made in the form of mashed potatoes, chopped with a blender, or left with small pieces, which will give the dish a special piquancy.

Making creamy sauce with mushrooms and garlic

For a change in the daily menu, families do not have to buy new products. Simply make the sauce: the ordinary dish will change and sparkle with new taste notes. Making creamy mushroom sauce is exactly what you need.

• 200-250 g of mushrooms;
• 100 g butter;
• 300 ml cream;
• 1 onion;
• 4 garlic cloves;
• Salt, ground black pepper - to taste.

Mushroom sauce with mushrooms and cream is prepared according to the proposed recipe with a step-by-step description.

1. Peel the garlic cloves, chop with a knife as finely as possible.
2. Peel the onion, rinse and cut into thin quarters.
3. Melt a small portion of butter in a pan and fry the onions and garlic for 3-5 minutes.
4. Peel the mushrooms, boil, if it is forest, cut into thin strips or cubes.
5. Add to vegetables and fry for 5-10 minutes. (frying depends on which mushrooms were selected).
6. Salt, pepper to taste, add the remaining oil and fry for another 5-10 minutes.
7. Pour in the cream, cover the pan, make a minimum heat and simmer for 5-7 minutes.

Creamy mushroom and ham cream sauce recipe

Creamy sauce with wild mushrooms can be varied by adding ham. Then a regular dish with such a sauce will turn into a festive one, and your loved ones and guests will surely like it.

• 500 g of forest fruiting bodies;
• 150 g of cream cheese;
• 10 g butter;
• 200 ml cream;
• 300 g of ham;
• Salt and greens to taste.

Mushrooms in a creamy sauce using ham are best prepared according to the proposed steps.

1. Rinse fruit bodies, dry by laying on a kitchen towel, and cut into thin cubes.
2. Cut the ham into strips, peel the onion from the top layer and chop with a knife.
3. Put butter in a stewpan, let it melt and pour onions.
4. Sauté until golden brown, add ham straws and sauté for 5-7 minutes.
5. Lay out fruiting bodies, mix, fry until browned over low heat.
6. Add the grated cheese, mix, wait until it melts, pour in the cream.
7. Salt to taste, cover and simmer over low heat for 5 minutes.
8. Put in a bowl and sprinkle with chopped herbs to taste.

How to cook mushrooms in a creamy sauce with hard cheese

Mushrooms cooked in a creamy sauce with cheese are perfect for vegetable cutlets, improving their taste. It has excellent taste and amazing aroma.

• 500 g of mushrooms (champignons);
• 400 ml cream;
• 200 g of hard cheese;
• 3-4 tbsp. l butter;
• Greens - for decoration;
• Salt, black pepper - to taste.

The recipe for mushrooms in a creamy cheese sauce is itemized.

1. After cleaning, cut the slices into slices, melt the butter in a saucepan and fry them until browned.
2. Pour in the cream, mix, bring to a boil and immediately add the grated cheese on a coarse grater.
3. With continuous stirring, wait until it melts, add chopped greens, salt and pepper to taste.
4. Cover and leave on the stove turned off for a few minutes to insist.
5. Pour into small bowls or small deep salad bowls, let cool and serve.

How to make cream cheese sauce with mushrooms and onions

To prepare a delicious sauce with mushrooms, cream and cheese, you need to stock up on certain ingredients. This dish is perfect for pork chops or baked potatoes in the oven.

• 400 ml cream 20% fat;
• 500 g of mushrooms;
• 2 onions;
• 100 g of cheese;
• 2 tbsp. l wheat flour;
• Salt and spices to taste;
• Vegetable oil - for frying;
• Parsley.

Creamy cheese sauce with mushrooms is prepared according to the following recipe:

1. After pre-treatment, cut the mushrooms into small cubes.
2. Peel the onion from the top layer, chop with a knife.
3. Flour flour with a small amount of water so that there are no lumps.
4. Heat the pan, pour in a little oil and pour onions.
5. Fry until beautiful gilding and pour mushroom cubes.
6. Fry over medium heat for 10 minutes, add salt and spices to taste, mix and pour cream.
7. Pour in the flour solution slowly, mix and immediately add the grated cheese.
8. As soon as the mass thickens, leave on a minimum fire for 7-10 minutes.
9. Before serving, completely cool the dish, sprinkle with parsley and serve.

Creamy sauce made from dried mushrooms

Creamy sauce made from dried mushrooms, just can not help but please your home. The bright aroma of fruiting bodies and the tenderness of cream will only complement the taste properties of each other.

• 50 g of dried forest mushrooms;
• 200 ml cream;
• 1 onion;
• 1 carrot;
• 1.5 tbsp. l wheat flour;
• Vegetable oil;
• Salt and ground black pepper;
• 2 garlic cloves.
• 200 g of soft cheese.

The preparation of dried mushroom sauce with cream is described in stages for your convenience.

1. Pour mushrooms with boiling water and leave for 60 minutes to swell.
2. Boil in the same water for 20 minutes, allow to cool and cut into cubes.
3. Grate carrots and cheese on a fine grater, chop the peeled onions with a knife.
4. Heat the pan, pour 3 tbsp. l oil, fry the onion first until browning.
5. Introduce mushrooms, cover and simmer over low heat for 20 minutes.
6. Add grated carrots, continue to simmer for 10 minutes, salt and add ground pepper to taste, mix.
7. Combine grated cheese, cream, flour and crushed garlic in one container, beat thoroughly into a homogeneous mass.
8. Pour into mushrooms and vegetables, mix and simmer for 10 minutes over minimal heat.

How to cook a creamy sauce with mushrooms and garlic

Preparing hot sauce, which will be combined with a variety of dishes, is not difficult.How to cook a creamy sauce with mushrooms and garlic, will be described later in a step by step recipe.

• 500 g of champignon mushrooms;
• 70 g of cheese;
• 50 g butter;
• 2 tbsp. l olive oil;
• 2 tbsp. l chopped garlic;
• 2 tbsp. l wheat flour;
• 400 ml cream;
• Salt and ground pepper mixture to taste.

1. Put butter in a hot pan and add olive oil.
2. Add garlic, mix and slightly “wither” without frying until golden.
3. Pour in the flour, mix thoroughly from the lumps and fry until it darkens.
4. Heat a little cream, pour into a pan, add salt and a mixture of peppers to taste, mix, bring to a boil, remove from heat and add grated cheese.
5. While the cheese is going to melt, fry the fruit bodies cut into cubes in butter, pour in the creamy gravy and simmer for 10 minutes.

Sauce made with mushrooms, cream and chicken

The sauce, prepared with mushrooms, cream and chicken, perfectly copes with the role of the main dish. Garnish can be boiled rice or mashed potatoes.

• 2 chicken fillets;
• 400 ml of heavy cream;
• 500 g of mushrooms;
• 2 tbsp. l butter;
• Salt and spices to taste.

A recipe with a step by step photo of cooking mushrooms in a creamy sauce will help to cope with the process.

Mushroom pasta sauce with cream and Parmesan cheese

If you think that making a quick and easy tasty dinner is impossible, try a recipe for a sauce with mushrooms and cream for pasta. The appetite and satiety of the Italian dish will be guaranteed at 100%.

• 500 g of champignons;
• 400 g of pasta;
• 1 egg
• 100 ml cream;
• 1 onion;
• 2 garlic cloves;
• 1 tbsp. l flour;
• 1 tbsp. l butter;
• 2 tbsp. l olive oil;
• 100 g of Parmesan cheese;
• 1 tsp provencal herbs;
• 3-5 leaves of green thyme;
• Salt and ground black pepper to taste.

We prepare the sauce for the mushroom paste with cream according to the recipe described below.

1. Peel the onion, chop into small pieces, heat two types of oil in a saucepan and put the vegetable.
2. Fry for 5 minutes, add crushed garlic and sauté together until caramel color, but do not overcook.
3. Cut the peeled mushrooms in small and thin strips, pour into the onion, add salt, Provence herbs, thyme, mix.
4. Fry for 15 minutes, changing the intensity of the fire from minimum to medium every 3-5 minutes.
5. Put half of the fried fruit bodies in a separate plate, pour the cream into the rest, bring to a boil, but do not boil.
6. Grind it with a blender, put on a minimum heat, beat the egg and pour into the gravy.
7. Sift flour and pour into cream, mix thoroughly so that there are no lumps.
8. Leave the dish on the fire for a few seconds, add the grated cheese and wait until it is completely melted.
9. Boil the paste according to the instructions on the packaging, fold it into a colander, pour 1 tbsp. l olive oil and mix well.
10. Put the pasta into the gravy, add the mushrooms on the top, which were deposited and grind with grated cheese.
11. Cover, shake the pan several times and leave for 3-5 minutes.

Sauce with mushrooms, onions and cream for meat

Most experienced chefs consider the sauce made with mushrooms and cream for meat - the king among the gravy. The stunning aroma and taste of the dish never leaves anyone indifferent.

• 300 g of champignons;
• 50 g butter;
• 2 tbsp. l flour;
• 2 onions;
• 200 ml cream;
• Salt and ground black pepper to taste.

Mushrooms in a creamy meat sauce are prepared according to the recipe described below.

1. Fruit bodies are sliced ​​and laid out in half the butter.
2. Fry for 10 minutes, add peeled and chopped onions, passer for 5-7 minutes.
3. In a separate dry frying pan, flour is fried until creamy and poured into mushrooms.
4. Stirred and continued to fry for 1-2 minutes.
5. It sticks, peppercorns, cream flows in, mix and stew for 5 minutes.
6. If you want, grind the gravy with a blender, let cool and serve in a saucepan.

Mushroom and cream pasta sauce

Sauce with mushrooms and cream, prepared for pasta, will turn out fragrant, tender and surprisingly tasty.

• 200 g of mushrooms (champignons);
• 200 ml cream of 10% fat;
• 2 tbsp. l butter;
• 1 medium onion;
• 2 tbsp. l grated hard cheese;
• A pinch of ground nutmeg;
• A pinch of dry ground garlic, and oregano;
• 1.5 tbsp. l lemon juice;
• Salt.

1. Melt the butter in a saucepan, add the onion chopped with a knife, salt, mix and sauté until transparent.
2. After preliminary cleaning, cut the mushrooms into strips or small cubes.
3. Pour to the vegetable, stir and fry until lightly browned.
4. Pour in the cream, salt, add garlic, nutmeg and oregano.
5. Stir the contents of the stewpan and simmer over low heat for 15 minutes to thicken the gravy.
6. Pour in the cheese, stir well and pour in the lemon juice.
7. Turn off the stove and leave the dish to infuse for 10 minutes, then pour into the saucepan and serve.

Creamy sauce with mushrooms for rice or bulgur

Making a creamy sauce with mushrooms to a side dish of rice or bulgur is as easy as shelling pears. Such a tasty and aromatic gravy will be appreciated by children who do not like porridge. Put boiled cereals in a plate, pour warm sauce on top and serve.

• 500 g of champignons;
• 3 onions;
• 400 ml cream;
• 3 tbsp. l sour cream;
• Butter - for frying;
• Salt to taste.

The recipe for the sauce with mushrooms and cream is described in stages, so that novice housewives can easily cope with the process.

1. Dice the peeled onions, fry in a small amount of oil until a beautiful golden color.
2. After cleaning, grind the mushrooms, pour them into the onion and fry for 15 minutes until the excess liquid evaporates.
3. Salt to taste, put in a blender bowl and grind into a homogeneous mass.
4. Introduce sour cream, pour ½ part of the cream, beat and pour into the pan.
5. Put on minimum heat, bring to a boil and pour the second part of the cream.
6. Bring to a boil without stirring, not allowing the sauce to boil. Delicious gravy can be served not only in hot form, but also in cold, stored in the refrigerator for no more than 3 days.