Frozen Mushroom Sauces: Homemade Recipes
Content
Mushroom sauce of frozen porcini mushrooms with wine
Immediately it is worth considering that this gravy will be quite thick and satisfying, so that it can even pass for a full-fledged dish. The composition includes:
- 500 g of frozen white mushrooms;
- 4 onions;
- 200 ml of dry white wine;
- 500 ml of heavy cream;
- 30 g butter;
- 1 tsp Sahara;
- ground black pepper and salt to taste;
- 1 medium bunch of dill.
No matter how it was planned to make a sauce of frozen mushrooms, first you need to defrost them.
Firstly, you need to put the mushrooms in a bowl, pour them with cold water, and after 2 minutes, drain it with a colander.
Next, peel the onion, cut it into thin rings and poison it in a frying pan heated with butter. In order for the onion to give a special taste to the dish, it must be properly prepared.
To begin, fry for about 5 minutes, stirring constantly, then add 50 ml of wine and cook until the liquid evaporates. Repeat this process 3 more times.
When all the wine has been evaporated, it is time to add sugar and leave the pan on the fire for another minute. In total, the onion cooking time will be about 20 minutes.
The next step is adding chopped porcini mushrooms to the pan. You need to fry them before the liquid evaporates, after which you can add cream, salt and pepper.
This mushroom sauce of frozen porcini mushrooms should be stewed for at least 30 minutes. At the very end, the dish is sprinkled with finely chopped dill.
Cream of frozen porcini mushroom sauce with cream
- Cooking begins, naturally, by defrosting ceps in an amount of 500 g.
- Next, the pan is heated with 1 tbsp. l butter and 3 onions are fried on it, cut into thin rings. During the preparation of onions, 200 ml of dry white wine is also added, as in the previous recipe, and at the end - 1 tsp. sugar for a sweet taste.
- Sliced mushrooms must be sent to the onion and given heat treatment until the liquid has completely evaporated.
- The next step in how to prepare liquid mushroom sauce from frozen mushrooms will be different in that you need to not only pour 500 ml of cream, but also 250 ml of broth. It can be either mushroom or chicken.
- After adding these ingredients, do not forget to salt and pepper the future sauce to taste.
- Now the most important thing is not to overdo the pan on the stove.
- All cooking time on low heat should not be more than 30 minutes.
- After half an hour, the mushroom sauce of frozen porcini mushrooms with cream and broth can be considered ready. Chop finely if desired
a bunch of dill and sprinkle this creation with herbs.
Mushroom sauce made from frozen mushrooms with sour cream
This recipe is probably the most popular of all, because it is this combination of products that is considered the most harmonious. Cooking includes the following steps:
- 300 g of champignons need to be thawed and remove excess moisture from them with the help of napkins.
- 40 g of butter should be melted in a pan and saute the mushrooms until golden brown.
- On another dry frying pan, you need to fry 20 g of wheat flour, pour 100 ml of mushroom broth into it and mix everything with a whisk so that no lumps appear.
- This sauce is added to the mushrooms, and the whole mass is stewed together for several minutes.
- Next, you need to take two eggs, separate the yolks from them and mix with sour cream of medium fat content in the amount of 150 ml with a whisk. Salt and pepper to taste, add 3 ml of lemon juice and pour in the resulting mass of mushrooms.
- Keep the future sauce on low heat for about 5 minutes. The main thing at this stage is to prevent the yolks from curling up. If possible, cook better in a water bath.
Mushroom sauce made from frozen mushrooms with sour cream is ready. It can be served both hot and cold.
How to make mushroom sauce from frozen mushrooms with tomato
For the following recipe you will need the following ingredients:
- frozen champignons - 500 g;
- onions - 150 g;
- carrots - 150 g;
- butter - 40 g;
- wheat flour - 3 tbsp. l .;
- tomato paste - 2 tbsp. l .;
- water - 150 ml;
- bay leaf - 2 pcs.;
- ½ tsp granulated sugar - optional;
- salt and pepper to taste.
Choose sweet and fresh vegetables, and make sure that champignons are not frozen.
The recipe for mushroom sauce from frozen mushrooms includes the following steps:
- First you need to heat the butter in a frying pan and fry finely chopped carrots and onions on it.
- Next, you need to unfreeze the champignons, dry them with a napkin and send them to the pan to the vegetables. Fry all together until the liquid has completely evaporated.
- While vegetables are fried, flour is fried in a separate dry frying pan until caramel color. After that, add water to it and grind the mass to a homogeneous consistency. It is necessary to avoid the appearance of lumps. If this still happened, you need to strain the mass through a sieve.
- Tomato paste, laurel leaf, salt, pepper and half a spoonful of sugar are added to the mixture. If you do not like the sweetish aftertaste, then you can do without it. All you need to mix very carefully and pour the resulting mass of mushrooms and vegetables.
- The sauce is stewed under a closed lid over medium heat for 5 minutes. Make sure nothing burns, stir thoroughly.
There should not be any difficulties with how to make the described mushroom sauce with tomato paste from frozen mushrooms.
