Mushroom gravy for the wake. Recipe: Mushroom gravy - lean with royal champignons

Lean mushroom sauce is original dish. The gravy turns out to be very satisfying, tasty, it can be freely served on the table with side dishes. When preparing the dressing, any mushrooms can be used, both fresh, frozen, canned, and dry.

To prepare lean gravy, you will need the following products:

• 500 grams of champignons;
• 6 tablespoons of flour;
• bulb;
• 30 grams of fresh herbs;
• refined oil;
• spices.

Cooking steps:

1. Wash the mushrooms, chop into small cubes.
2. Heat a frying pan with oil, fry the finely chopped onion until golden brown, then put the mushrooms.
3. In another pan, it is necessary to fry the flour without oil so that it acquires a golden color.
4. Pour the flour into a saucepan, then pour in the water, stirring the mixture constantly. The result should be a consistency like liquid sour cream. After salt, pepper.
5. Next, you need to put the pan on the fire, cook the gravy for 2 - 4 minutes. Then add fried mushrooms with onions. Cook for 5 more minutes. Then greens are added.
6. When the structure of the sauce becomes thick, it should be removed from the heat.

Mushroom gravy is served with any dish. It can be pancakes made from potatoes.

Lean sauce with pecherits

Required ingredients for this dish:

• 3 onions;
• 300 grams of ovens;
• mushroom bouillon cube;
• 2 large spoons of flour;
• liter of purified water;
• vegetable oil;
• spices.

Peel the onion, chop finely. Wash the ovens, cut into plates. Heat a skillet over medium heat with oil. When the oil is hot, turn down the heat and add the onions to the pan. Fry until golden brown. Remove the finished onion from the pan, add oil and heat it well again, then lay out the stoves. Cover the pan with a lid and cook for about 25 minutes.

It is important to periodically stir the pecheriki so that they do not burn.

During cooking, the mushrooms will decrease in size, all the liquid will go away. Then you need to send a mushroom cube to the ovens, crumbling it. Thanks to this, it will acquire an unusual taste and bright aroma. Next, the components should be mixed well and continue to cook the ovens for about 3 minutes. There is no need to cover with a lid.

After adding the onion to the brazier, mix the ingredients, continue cooking. Then put flour, mix.

The thickness of the sauce will depend on the amount of flour.

To prevent the gravy from the flour from burning and sticking to the bottom of the brazier, it should be constantly stirred. At the end of cooking, pour in water, stirring to form a homogeneous mass. Bring the sauce to a boil while stirring. Salt and pepper the dish. When the gravy boils, reduce the heat and continue cooking for about 10 minutes.

After cooking, pour the mushroom gravy into a gravy boat or a bowl and you can serve it to the table.

mushroom sauce recipe

For this dish you need the following products:

• 400 grams of mushrooms;
• bulb;
• 4 cloves of garlic;
• 2 large spoons of refined oil;
• Bay leaf;
• a tablespoon of starch;
• salt.

How to cook:

1. Wash the mushrooms, cut into small cubes.
2. Peel the onion, chop finely.
3. Heat a frying pan with oil, fry the onion until cooked, then put the mushrooms.
4. Roast vegetables for about 10 minutes over medium heat. Then you need to add chopped garlic, simmer for 2 minutes.
5. Transfer the prepared components into a container with water.
6. Bring to a boil, give salt, pepper, put a bay leaf.
7. Separately dilute the starch with water and gradually pour the mixture into the gravy, mix.
8. Remove from heat when all the starch has been poured in.

Lean is ready for use.

Sauce with frozen mushrooms and sour cream

Ingredients for this dish:

• Frozen mushrooms - 280 grams.
• Yolks - 2 pieces.
• Broth - 100 ml.
• Flour - 20 grams.
• Sour cream - 150 ml.
• Butter - 40 grams.
• Lemon juice.
• Spices.

Saute mushrooms in butter until tender.

If there is time, they can be thawed, although frozen mushrooms are also allowed to be sent to the pan.

In a cold broth prepared in advance, add flour, stir. Then pour this mixture into the mushrooms, season with salt, pepper, bring to a boil. Sour cream should be mixed with yolks, add 2 - 3 drops of lemon juice and pour the mixture over the mushrooms. Warm the gravy over low heat for about 5 minutes.

Prepared mushroom sauce made from frozen mushrooms is ready to serve.

Frozen champignon tomato sauce

To use this recipe, you can pre-freeze the mushrooms yourself or purchase at the store.

The ingredients for this dish are:

• 2 onions;
• 500 grams of frozen mushrooms;
• 50 ml. vegetable oil;
• 2 tablespoons of tomato sauce;
• 2 glasses of water;
• a small spoonful of flour;
• spices.

Before using frozen mushrooms, you need to defrost them a little. Then cut them into slices. Peel the onion and chop into small cubes.

In order for the sauce of frozen champignons to turn out to be quite fragrant and appetizing, you need to fry all the components. Heat vegetable oil in a roasting pan, put mushrooms. If they have not completely melted, then first you need to evaporate all the moisture, and only then pour in vegetable fat.

After frying the product a little, pour the onion, mix. Fry vegetables until light golden brown. At the end of cooking, season the mushrooms with spices. Then put tomato sauce, a glass of water. Simmer the gravy for 25 minutes.

When the dish is finally ready, it should again be poured with drinking water, previously mixed with toasted flour. Then the gravy will be thicker.

When serving on a plate, it is better to put some side dish, and then pour it with the prepared sauce and sprinkle with herbs on top.

You can use any ingredients to make mushroom sauce. Difficulties in its preparation will not arise.

Lenten dishes are very tasty too. At the same time, any supernatural culinary talents are not required at all. The recipe for lean champignon sauce, which I will discuss below, can be repeated by anyone. Read the text carefully and look at the pictures, they will show how each cooking step looks like.

Ingredients

• fresh champignons 200-250 gr.
• onion 60-70 gr.
• water 700-800 ml.
• flour 4 tbsp possible with a small slide
• vegetable oil 2 tbsp. l.
• salt no more than 1 tsp
• pepper, spices to taste

Recipe

Sauce Ingredients:

I'm skipping the short recipe step, here it's worth detailing all the details of making the sauce. Mushrooms buy fresh, the fresher the better. Do not be afraid to take more or less flour, of course its amount affects the consistency of the sauce, but it can be adjusted with the cooking time. Pepper tastes better freshly ground, like other spices, if you add them.

Grinding mushrooms:

Let's start preparing the mushroom sauce. Wash them. We cut into strips or slices, it is not necessary to grind much. They will boil down. And the pieces of mushrooms in the sauce look very harmonious.

Mushroom cooking:

We put the chopped mushrooms in water, which must first be salted. Bring to a boil and simmer for about 10-15 minutes over low heat.

Flour sautéing:

While the mushrooms are boiled and the mushroom broth is being prepared. Pass the flour in a frying pan with the addition of a small amount of vegetable oil. It looks like this, heat the pan over medium heat, pour in the oil. We add flour. Fry, stirring constantly until light creamy.

Boiled mushrooms:

When the mushrooms are cooked, you need to drain the broth from them, filtering through a sieve.

Mushroom broth:

We still need the broth. Therefore, we pour it into a separate pan.

Flour brewing:

Stirring constantly, add the mushroom broth to the reserved flour. Large flakes form, it's not scary. Stirring constantly, bring the sauce to a boil, while crushing the flakes with a spatula.

Sauce cooking:

Stirring regularly, cook sauce over low heat. You don't need to constantly stir. Cook until the consistency of liquid sour cream. You can cover the pan with a lid. Cooking time 15-25, I described the desired consistency.

Onion sauteing:

While the sauce is cooking, finely chop and fry the onion in vegetable oil without changing color.

Then add it to the boiled mushrooms.

Straining the sauce:

When the sauce thickens enough, remove from heat and strain it through a sieve.

Dressing mushrooms with onions:

Season mushrooms and onions with cooked sauce. Pepper, add spices.

Finishing the Sauce:

Mix all ingredients well. If the sauce seems runny, you can boil it down by stirring constantly. No more than 15 minutes. If too thick, add some hot boiled water and stir. Lenten sauce with champignons goes well with vegetable and cereal side dishes, pasta. Pancakes, pancakes and even just bread.

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To diversify the table during fasting and give lean dishes a richer taste and aroma, I suggest preparing lean mushroom sauce. This sauce will be a great addition to potatoes, various cereals or pasta.

To prepare lean mushroom gravy, you can use any mushrooms: chanterelles, mushrooms, porcini, champignons ... The most common is lean champignon mushroom gravy, and today we will cook it.

We will prepare the products according to the list.

In a frying pan with a small amount of vegetable oil, put onion, cut into small cubes, and garlic, passed through a press. Fry over low heat for 3-5 minutes, stirring occasionally.

My mushrooms, dry and cut into slices, straws or medium cubes. Spread the chopped mushrooms to the onion and fry until the liquid evaporates.

Now salt and pepper. Add flour, mix.

Pour hot water in parts, stirring thoroughly until smooth.

Bring to a boil, lower the heat and cook the sauce, stirring constantly, to the consistency you need. Taste the sauce for salt, adjust if necessary. If you want to get a paste-like mushroom sauce, then use a blender for this.

Lenten nutrition means eating only plant foods. A healthy diet is recommended by many doctors for disease prevention, weight loss and body cleansing.

During fasting and diets, dishes are prepared from vegetables, mushrooms, cereals, legumes, nuts and fruits. Soy products are useful: beans, milk, tofu cheese. They are an important source of proteins, carbohydrates, vitamins and trace elements.

Mushroom sauce can be prepared from fresh, dried, frozen mushrooms: oyster mushrooms, champignons, shiitake, mushrooms. Mushrooms contain useful proteins, vitamins and extractive substances that give mushroom dishes a special taste and aroma.

Lean mushroom sauce is suitable for soy products, boiled potatoes, lean cabbage zrazy and potato dumplings.

Serve the finished dish in portioned gravy boats, sprinkled with chopped herbs. Cooking time - 40-45 minutes.

Ingredients:

• fresh mushrooms - 200 gr;
• vegetable oil - 50 gr;
• flour - 1 tbsp;
• onion - 1 pc;
• water or vegetable broth - 1 cup;
• salt - 0.5 tsp;
• spices: coriander, curry, marjoram, ground black pepper - 0.5-1 tbsp;
• soy sauce with mushroom flavor - 1-2 tsp;
• greens - 1-2 branches.

Cooking:

1. Rinse the mushrooms, cut into medium slices, cover with water. Bring to a boil, add soy sauce, sprinkle with spices, salt to taste and simmer in a saucepan over medium heat for 15 minutes, stirring occasionally.
2. Heat the vegetable oil in a deep frying pan and fry the chopped onion in it.
3. Separately, in a clean frying pan, heat the flour, stirring, until a moderate beige color.
4. Combine the finished flour with onions, mix, send mushrooms with broth to the roaster for 5 minutes. Adjust the consistency of the sauce by adding water or vegetable broth.
5. Cool the mushrooms with gravy, transfer to the bowl of a food processor and grind until a puree. You can beat with a blender.

Bean sauce can replace mayonnaise and enter your diet, as its taste is rich and savory. Dishes made from legumes are rich in vegetable protein and fiber.

Ingredients:

• fresh beans - 1 cup;
• sunflower oil - 60 gr;
• water or vegetable broth - 0.5 cups;
• soy sauce - 1-2 tbsp;
• ready-made mustard - 1-2 tbsp;
• garlic - 1 clove;
• lemon juice- 1 tbsp.

Cooking:

1. Pour beans cold water and wait 12 hours. Cook for 2 hours until tender, cool.
2. Put the boiled beans in the bowl of a blender or food processor, add sunflower oil, water or broth and mix at medium speed.
3. Pour soy sauce, lemon juice into the mass, put mustard, chopped garlic and beat until light in color.

Lenten sauce "Bechamel"

The classic Bechamel sauce is prepared with butter and flour, with the addition of milk, and for fasting and dieters, a lean version is suitable.

Roasted flour gives the dish a thick texture and a slight nutty flavor.

Take lean Bechamel as a basis and add your favorite vegetables, roots and mushrooms to it, and from berries or dried fruits. Eliminating onions, salt and spices, you can get a wonderful sweet sauce for lean pancakes and pancakes.

Ingredients:

• wheat flour - 50 gr;
• soy milk or vegetable broth - 200-250 ml;
• onion - 1 pc;
• dried cloves - 3-5 pcs;
• a set of spices for vegetables - 0.5 tbsp;
• soy sauce with garlic - 1-2 tbsp;
• parsley, dill - 1 branch each.

Cooking:

1. Fry the flour in a heated pan until light golden brown.
2. Add soy milk to the flour, breaking up lumps with a whisk, boil the mixture for 5 minutes and transfer to a water bath.
3. Chop the onion and put in boiling milk, add cloves, spices, pour in soy sauce and cook, stirring, for 10-15 minutes.
4. Strain the finished Bechamel through a sieve. Sprinkle with chopped herbs before serving.

Lean tomato sauce

Tomato sauce is prepared from mashed canned or fresh tomatoes, use tomato puree and pasta. You can add eggplant to it. green pea, mushrooms.

Mushroom sauces and gravies can make restaurant delicacies out of meat, vegetables, pasta and cereals. We will teach you how to make mushroom sauce that will become your favorite recipe!

Fragrant porcini mushrooms, delicious champignons, juicy mushrooms ... Do you love mushrooms and mushroom dishes? Then you will love making mushroom sauce from frozen mushrooms! Everyone has their own most delicious recipe, we will offer several, and you choose.

All recipes are verified by the hostesses, suitable for beginners in cooking and do not require special ingredients. Put on your apron and get started!

How to make mushroom sauce from frozen mushrooms

Before preparing mushroom sauce from frozen mushrooms, you should prepare the ingredients. The main component is mushrooms, they should be thawed and soaked in cold water for half an hour. Then rinse and boil for an hour entirely. The broth will come in handy in a sauce or soup, don't throw away this valuable liquid.

The variety of mushrooms does not matter much: you can cook gravy not only from porcini, but from forest chanterelles, Polish, even ordinary champignons. The remaining components can be varied depending on individual preferences. If you don't like onions, or your husband hates carrots, don't give up on the recipe. Just remove unloved ingredients or replace them with others. there are no strict restrictions in cooking, especially in sauces, the preparation of which requires a creative approach.

Mushroom sauce from frozen mushrooms recipes

Mushroom sauce is suitable for any homemade dishes: potatoes, buckwheat, rice, meat stew, sausages, meatballs. Children will ask for bread to be dipped in it, and guests will appreciate the exquisite aroma in combination with meat goulash or roast.

We will offer you best recipes: a simple recipe for beginners, options with sour cream, cheese, broth, cream. Try different recipes in your kitchen and pick your favorite!

Easy Recipe for Beginners

If this is your first time making mushroom sauce, you will love this simple gravy recipe. It can be made from ordinary champignons, it is better to choose brown and small ones.

Calorie content - 80 kcal.

Dish ingredients:

• Champignons - 300 gr.;
• Butter - 50 gr.;
• Low-fat sour cream - 100 gr.;
• Medium onion - 1 pc.;
• Small carrot - 1 pc.;
• Black pepper and a pinch of salt;
• Provence herbs (mixture) - 1 tbsp.

We will cook in a large skillet.

1. We put the pan on a large fire.
2. We melt the butter.
3. We clean the onion, chop it into small pieces and throw it into the melted butter.
4. Fry the onion for 2-3 minutes until the golden color starts to appear.
5. We clean the carrots and three on a medium grater. Add grated carrots to onions. Fry together for 2-3 minutes.
6. My mushrooms, cut into four parts. Throw in a frying pan with onions and carrots. Fry over high heat for 3-5 minutes, stirring often. It is important that the pan is large, the champignons should not be cramped.
7. Add salt to the mushrooms and fry a little more so that the water comes out and boils away.
8. Pour sour cream, add pepper and Provence herbs. Reduce the heat, cover the pan with a lid.
9. Let it languish for 3 minutes.

Pour hot mass over your favorite dish and enjoy!

Frozen mushroom sauce with sour cream

You can make an exquisite french sauce of frozen forest mushrooms with sour cream, it's easy and fast. It is ideal for fasting and diversifies the family menu.

Calorie content - 80 kcal.

Ingredients:

• Frozen mushrooms - 500 gr.;
• Flour - 2 tsp;
• Butter (if fasting, you can vegetable) - 2 tbsp;
• Dried greens (herbs) - 1 tbsp;
• Onion - 1 head;
• Bay leaf - 2 leaves;
• Salt, spices.

Step by step cooking recipe:

1. Defrost the mushrooms and soak them in ordinary golden water for half an hour, then rinse thoroughly and put in a saucepan to boil. Throw two bay leaves into the same pan, salt the water. Let cook for half an hour.
2. Drain and squeeze the mushrooms, cut into cubes. Throw away bay leaves.
3. Put the butter in a saucepan, melt over high heat.
4. Chop the onion, fry in oil.
5. Add chopped mushroom mixture, fry over high heat with onions for 10 minutes.
6. Pour flour and stir the mixture well, add 3 tablespoons of water. You should get a thick homogeneous mass.
7. Throw in herbs, spices, salt if necessary.
8. Simmer the mass for another 5-7 minutes under a closed lid over low heat.

Serve hot, pouring over the dish directly on the plate. Bon Appetit!

Mushroom sauce of frozen porcini mushrooms with cream and broth

We will prepare an appetizing and fragrant gravy for your dinner or holiday table. You can take meat or chicken broth, or use the broth from cooking the mushrooms themselves.

Calorie content - 110 kcal.

Ingredients:

• Frozen mushrooms - 0.5 kg;
• Broth - 150 gr.;
• Sour cream - 150 gr.;
• Bay leaf - 2 pcs.;
• Butter - 80 gr.;
• Flour - 1 tbsp;
• Dried dill - 1 tbsp;
• A mixture of spices to taste, salt.

Gravy recipe:

1. Defrost mushrooms and boil in water, to which add two bay leaves and salt. It should cook for half an hour.
2. Use the broth for sauce or save for cooking other dishes: soup, soup, vegetable stew.
3. Put the butter in a large heavy bottomed pan and let it heat up.
4. Cut the mushrooms into small neat pieces.
5. Put the flour into the butter and mix so that the flour is completely dissolved and a homogeneous mass is obtained. Let it boil for a couple of minutes.
6. Put the mushrooms, fry them over medium heat for 15 minutes. If they burn, make the fire even smaller.
7. Pour everything with sour cream and add the broth, meat or mushroom at your discretion. Taste for salt and adjust if necessary. Add herbs and spices.
8. FROM open lid simmer the gravy over low heat for 10-15 minutes, stirring with a wooden spoon. Cook until the consistency is perfect - thick and even.

Enjoy the taste of dishes with this aromatic sauce!

Mushroom sauce from frozen mushrooms with melted cheese

If you have frozen mushrooms, be sure to treat your beloved guests or your husband with children to this delicious sauce. Pour over pasta or porridge, boiled or fried potatoes, and you will simply adore for such a treat!

Calorie content - 120 kcal.

Ingredients:

• Frozen mushrooms - 400 gr.;
• Hard cheese that melts well - 200 gr.;
• Butter - 80 gr.;
• Cream - 100 gr.;
• Flour - 1 tbsp;
• Garlic - 2 cloves;
• Dill - a bunch;
• Salt, spices at your discretion.

Cooking method:

1. Boil the mushrooms in a little salty water and cut into small pieces.
2. Put the butter in a large skillet, let it melt. Add flour to the butter, dissolve it and let it simmer for a couple of minutes.
3. Pour the mushroom mass, fry over medium heat without a lid for about 10 minutes. stir vigorously with a wooden spatula.
4. Taste for salt, add if needed. Season.
5. Pour cream. Press the garlic, chop and add the dill.
6. Stir the whole mass and let it boil.
7. At the end, throw in the grated cheese and stir until it melts.

Pour over your favorite dish with hot, thick fragrant mass and treat with pleasure!

Frozen Mushroom Lean Sauce

Fasting is delicious if you know how to make mushroom sauce! Lenten dishes prepared with such a sauce will be amazingly tasty and satisfying, and fasting will not seem boring.

Calorie lean sauce - 80 kcal.

Recipe Ingredients:

• Frozen mushrooms, Polish or other mushrooms - 400 gr.;
• Wheat flour, and if there is corn flour - 1 tbsp;
• Vegetable oil - 1 tbsp;
• Onion - 1 medium piece;
• Small carrot - 1 pc.;
• Garlic - 3 cloves;
• Dill, parsley - several branches;
• Bay leaf - 3 pcs.;
• Spices to taste - cardamom, saffron, basil, pepper;

Cooking lean mushroom sauce according to the original recipe:

1. First, the mushrooms need to be prepared. Defrost them and soak them in cold water, let them lie down for half an hour. Then we wash it in running water and cook in a saucepan, put three bay leaves in the same place - so the mushrooms will reveal their aroma more fully. Boil them for half an hour.
2. After cooking, pour the broth into a separate cup, it will come in handy for us.
3. Mushrooms squeeze lightly, dry and cut into small pieces.
4. The onion needs to be peeled and finely chopped.
5. We also clean the carrots, wash and rub on a medium grater.
6. We clean the garlic and pass it through a crusher.
7. Wash the greens, dry and chop finely.
8. We take a large frying pan, you can use a spacious saucepan. We put on fire and pour in sunflower oil.
9. Fry the onion as usual, until slightly golden.
10. Then we combine the onion with carrots and pass together, stirring. Reduce the fire so that it does not burn.
11. Pour the mushrooms and fry all the vegetables together, it will be enough for 10 minutes.
12. Salt, add spices and herbs, garlic.
13. Pour the flour and mix the whole mass very carefully so that it becomes uniform and the flour is completely dissolved.
14. Slowly pour in a glass of mushroom broth, stir.
15. We simmer over low heat without a lid, stir and wait for the gravy to acquire the desired consistency - thick and pleasant.

We pour this lean gravy over our favorite homemade dishes: buckwheat, porridge, potatoes and vegetables. We enjoy and treat our guests!

How to make mushroom sauce from frozen mushrooms with tomato paste

Another great lean mushroom gravy. This sauce will complement meat dishes harmoniously. It is very tasty to serve sausages and grilled meat, goulash and roasts, poultry and meat cutlets, chops with it. Yes, and a simple potato will be much tastier and more satisfying with such a chic gravy!

Calorie content - 100 kcal.

Required Ingredients:

• Frozen mushrooms - 500 gr.;
• Onion - 1 head;
• Bulgarian pepper - 1 pc.;
• Carrots - 1 pc.;
• Garlic - 3 teeth;
• Tomato paste - 2 tablespoons;
• White wheat flour - 2 tsp;
• Vegetable oil - 2 tablespoons;
• Bay leaf - 2 leaves;
• Mushroom broth - 200 gr.;
• A mixture of spices "Italian herbs" - 1 tbsp;
• Salt, pepper - to taste.

Cooking method:

1. Defrost frozen mushrooms, rinse thoroughly and soak in cold water for 30 minutes. Then pour water in a saucepan and cook for another 30 minutes. Salt the water and add a couple of bay leaves to it.
2. We take out the mushrooms, leave the water. We need a glass of this broth to further prepare the sauce.
3. Dry the mushrooms with a towel, chop into even small pieces.
4. Let's prepare the vegetables. Peel onions, carrots, peppercorns and garlic. Finely chop the onion and bell pepper finely, grate the carrots on a medium or fine grater. Pass the garlic through a special press.
5. We take a large saucepan, a pan for pilaf or a frying pan. Pour sunflower oil on the bottom, put on a big fire.
6. Add all the vegetables at once, except for the garlic. Fry the vegetable mixture over high heat, actively stirring with a wooden spatula. Three minutes will be enough.
7. Add chopped mushrooms. Stir the whole mixture, reduce the heat a little so that nothing burns. Fry the mushroom-vegetable mixture for 5-7 minutes.
8. Pour the flour and dissolve it in the total mass.
9. Add Italian herbs, pepper, salt to taste. We taste and vary the content of salt and spices.
10. Pour the broth, stir and make a small fire.
11. Let the gravy evaporate for another 5-7 minutes over low heat.

And now your fragrant, thick gravy is ready! Serve it piping hot as soon as you take it off the stove. The hotter it is, the tastier it is. Bon Appetit!

Mushroom sauce of frozen porcini mushrooms with wine

The refined and refined taste of this sauce will be appreciated even by the most sophisticated gourmets and spoiled guests. An excellent option for a sauce if you have a magnificent festive feast, a home holiday, a romantic dinner. If you want to pleasantly surprise and show off your culinary skills - here's a great option for you, use it to your health!

Calorie content - 90 kcal.

Required Ingredients:

• Frozen mushrooms - 500 gr.;
• White onion - 1 pc.;
• Garlic - 3 teeth;
• Dry white wine - 150 gr.;
• Fatty cream - 100 gr.;
• Butter - 50 gr.;
• Flour - 1 tbsp;
• Dried dill, basil - 1 tsp each;
• Black pepper, salt, spices.

Step by step wine sauce recipe:

1. Defrost mushrooms and rinse them under running water. Then soak them in cold water, let soak for 20-30 minutes. During this time, prepare the rest of the ingredients.
2. Peel the onion, finely chop into neat cubes.
3. Peel and chop the garlic with a knife, or pass through a garlic crusher.
4. Prepare spices, spices.
5. Rinse mushrooms again, put in a saucepan and cover with water. Salt and cook for 20-30 minutes.
6. Drain the broth from the pot, but don't throw it away. It is useful in the preparation of a variety of dishes: gravies, sauces, soups and stews.
7. Cut the mushrooms into small cubes. Place them on a towel to remove excess liquid.
8. Place butter in a large saucepan and melt over medium heat.
9. Throw a white chopped onion into the melted butter, let it go for just a couple of minutes.
10. Then pour in the mushrooms, and let them fry with onions for 7-10 minutes. Be sure to stir and regulate the heat so that it does not burn.
11. Pour a spoonful of flour and carefully stir the whole mass.
12. Pour in a thin stream of wine, add cream.
13. Put garlic, spices and herbs, salt if necessary.
14. Stir the sauce, let it evaporate for 7-10 minutes.

Bon appetit!

Mushroom sauce recipe from frozen forest mushrooms

You will love this gravy: it is rich, thick and very satisfying. Any forest mushrooms are suitable for her: chanterelles, honey mushrooms, Polish, mushrooms, boletus mushrooms - the whole crop will fit! You can even add champignons if there are no others. The taste will be just as good!

Calorie content - 120 kcal.

Ingredients:

• Mushrooms (thawed dry mass) - 400 gr.;
• Butter - 80 gr.;
• Cream - 100 gr.;
• Mushroom or meat broth - 100 gr.;
• Flour - 1 tbsp;
• Bay leaf - 1 pc.;
• Mustard - 1 tsp;
• Garlic - 3 cloves;
• Greens - a bunch;
• Spices, salt - to taste.

Step by step recipe:

1. Boil the defrosted mushrooms in salted water for 25-30 minutes, then dry them from excess water and cut them finely, as if for a salad.
2. Pass the garlic through a crusher.
3. Wash greens, chop finely.
4. Put the butter in the pan, wait until it blooms. Add mushrooms.
5. Fry them until golden brown, over high heat, stirring often.
6. Then add flour, cream and broth. We mix all this so that there is complete uniformity.
7. We make a small fire so that the gravy evaporates quietly, but does not boil.
8. Add mustard, salt and spices, herbs.
9. Steam the gravy for another 10 minutes.

Season homemade dishes with ready-made steaming gravy and enjoy the unique taste!

Calorie content and nutritional value

Mushroom gravy is a low-calorie dish that will not harm your figure. Its calorie content does not exceed 120 kcal, and depends on the components. The most dietary option is lean, without the use of cream, sour cream and butter. The less dairy and frying, the lighter and more dietary the gravy will be.

In the mushroom sauce on the broth there will be approximately 80 kcal, 6 gr. fat, 3 gr. carbohydrates and 1.5 gr. proteins.

If you add cream or sour cream, then the calorie content will be 108-115 kcal, and KBJU will be something like this: proteins 10 gr., Fats 5-15 gr. (depending on how fat milk product you take), and carbohydrates 20 gr.

This is an excellent product for fasting and for vegetarian nutrition, but at the same time it is hearty, tasty and will diversify the home daily menu. For those who are on a diet, such a gravy should be made without frying onions and vegetables, but using light sauteing in vegetable oil.

What dishes go with porcini mushroom sauce

Mushroom dressing is ideal for home cooking in any season. Ideally, it goes with fried or boiled potatoes, mashed potatoes, buckwheat, rice and pearl barley. It is very tasty to serve cutlets, meatballs, goulash and roasts with this gravy, as well as any meat baked in the oven. Vegetable stew, cabbage rolls, grilled vegetables will be much tastier and more satisfying with this sauce.

By the way, if you don’t want to bother with freezing, then ordinary store-bought champignons will also fit perfectly. One life hack: add some dried mushrooms to the champignons. Soak them, then boil them, and throw them to the bulk. The taste and aroma will be beyond words!

Cook with pleasure, feed your family with natural homemade dishes, and be healthy. Bon appetit to you, your family and dear guests!