Dried porcini mushroom sauces: recipes
Sauce is a liquid seasoning for main dishes, specially prepared to give them a unique aroma and taste. Therefore, you must always consider the compatibility of the sauce with the intended dish.
It is especially worth highlighting the mushroom sauce from dried porcini mushrooms, which is very aromatic. It is usually made to add variety to potato and meat dishes. Moreover, it is not difficult to prepare mushroom sauce. In this article, you will learn how to properly prepare dried porcini mushroom sauce.
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How to make dried porcini sauce with butter
Making a classic sauce of dried porcini mushrooms is a simple recipe with a great and incredibly aromatic taste. It is perfect for chicken with pasta, or chicken chop.
- Mushrooms - 150 g;
- Onion - 2 pcs.;
- Flour - 2 tbsp. l .;
- Salt;
- Butter - 100 g;
- Mushroom broth;
- Garlic - 2 cloves;
- Ground black pepper - ½ tsp.
The recipe for dried porcini mushroom sauce is as follows:
Rinse the mushrooms thoroughly from sand and add water, leaving them to swell overnight.
Remove with a slotted spoon to a clean pan, add water and boil until cooked.
Put on a sieve, allow to cool and cut with a knife.
Peel the onion, chop and spasser until soft in butter.
Add porcini mushrooms, chopped garlic, fry everything together for 15 minutes, stirring constantly, so as not to burn.
In a separate frying pan with butter, brown the flour, pour 2 tbsp. hot broth taken from mushrooms.
Stir, so that there are no lumps, and simmer for 10 minutes, avoiding burning.
Add mushrooms with onions, add salt, pepper and mix. If you want a more delicate texture - use a submersible blender and beat the sauce.
Boil for 3-5 minutes, cover with a lid and let it brew for 10-15 minutes.
Dried White Mushroom Sauce Recipe with Sour Cream
A sauce made from dried porcini mushrooms with sour cream will be a great addition to boiled rice or buckwheat porridge with meat.
- Mushrooms - 200 g;
- Onion - 2 pcs.;
- Butter - 50 g;
- Flour - 2.5 tbsp. l .;
- Sour cream - 5 tbsp. l .;
- Mushroom broth - 4 tbsp .;
- Dill greens;
- Salt;
- Ground black pepper - ½ tsp.
- Mushrooms are washed from dirt and sand, poured with water and left overnight for swelling.
- Pour water and cook until the product is cooked for about 40-60 minutes.
- It is transferred to a colander and allowed to drain, the broth is not poured.
- The onions are peeled, finely chopped and fried in oil until golden brown.
- Add chopped mushrooms and simmer for 15 minutes.
- Pour flour into the mushrooms and beat with a whisk so that there are no lumps left.
- Beating, pour so much mushroom broth to get the desired sauce density.
- Sour cream, finely chopped dill greens, salt to taste, ground pepper are introduced.
- Warm up over low heat for 2-3 minutes and turn off the stove.
- The sauce is infused for 10 minutes and served with main dishes.
Mushroom sauce for dried porcini mushroom paste
We offer to prepare a sauce of dried porcini mushrooms for pasta.
- Mushrooms - 150 g;
- Garlic - 2 cloves;
- Parsley - 20 g (or ½ cup);
- Olive and cream oil - 1.5 tbsp each. l .;
- Cream - 100 g;
- Ground pepper and paprika - ¼ tsp each .;
- Salt to taste.
- We wash the mushrooms with water and pour for several hours so that they swell.
- Boil for 40-50 minutes, constantly removing foam, distribute with a slotted spoon on a kitchen towel to drain.
- Using a submersible blender or food processor, grind the mushrooms together with peeled garlic cloves and parsley. If you do not have such equipment, grind all products with a knife.
- In a pan, heat the olive and butter, fry the mushrooms until dark.
- Pour cream, add salt, pepper, mix until smooth.
- Stew on low heat until the whole mixture is saturated with cream.
Dried porcini mushroom sauce with herbs
A recipe for dried porcini mushroom sauce can be used to season warm vegetable salads.
The density of the sauce will depend on your preferences and what dishes you will need it for.
- Mushrooms - 200 g;
- Onion - 2 pcs.;
- Fat cream - 100 ml;
- Flour - 1 tbsp. l .;
- Butter - 2 tbsp. l .;
- Parsley and dill greens - 30 g;
- Salt;
- Spices to taste.
- Dried mushrooms are washed, poured with water for several hours to swell.
- Drain, fill in 1 liter of filtered water, boil until tender, constantly removing foam from the surface.
- Throw back onto a sieve, allow to drain and cut into small cubes.
- Mushrooms are spread in a heated pan and fried until the liquid evaporates.
- Add butter and fry for 15 minutes over low heat.
- Peel the onion, cut into small cubes and pour into the mushrooms.
- Fry together until cooked, avoiding burning.
- Pour flour, whisk, so that lumps do not form.
- Pour cream, mix and simmer for 15 minutes.
- Salt, spices to taste and finely chopped greens are added.
- Stir and simmer for 5-7 minutes.
