Mushroom mushroom sauce with milk. Mushroom mushroom sauce with milk. Classic champignon sauce

24.10.2021

Today I want to show you how to cook step by step. Any sauce, just like mushroom or meat gravy, will be an excellent addition to the main side dish, giving it a complete look.

Many people think that mushroom sauce and gravy are the same dish. In fact, this is far from the case. Mushroom is prepared mainly in mushroom broth with the addition of vegetables and flour as a thickener. In contrast to this dish, mushroom sauce is prepared on the basis of mushrooms, cream, milk or sour cream. If mushrooms are used for the sauce, which can be eaten raw, for example, champignons or oyster mushrooms, then these mushrooms are not pre-boiled.

Any forest mushrooms before making mushroom sauce must pass heat treatment according to the cooking technology. The fastest way to make mushroom sauce is oyster mushroom or mushroom sauce. As for me, it turns out from champignons much tastier than from oyster mushrooms. In addition, you can cook it quickly, in a hurry, so to speak.

Now let's move on to the recipe and see how to cook mushroom mushroom sauce with cream.

Ingredients:

Champignons - 400 gr.,
Onions - 2 pcs.,
Sunflower oil - 3 tbsp. spoons,
Butter - 150 gr.,
Salt is a pinch
Black pepper to taste
Wheat flour - 3 tbsp. spoons.

Mushroom champignon sauce - recipe

After all the ingredients are prepared, you can start making mushroom mushroom sauce. Peel the onions and cut them into small cubes.

Wash. Cut the mushrooms into thin slices.

Put the onion with mushrooms in a frying pan with warmed up vegetable oil.

With occasional stirring, fry the mushrooms and onions for about 10 minutes.

Transfer the fried mushrooms and onions to a plate. Wash and dry the pan. Place it on the stove. Once the pan is hot, place the slices of chopped butter on top of it.

Melt the butter while stirring. Once it has melted, add wheat flour.

Use a wooden spatula to stir the butter and flour until a thick gruel is obtained.

Pour the chilled cream into the resulting mass. If there is not enough cream, you can replace them with milk. Remove the pan from heat. Quickly stir the butter-boiled flour with the cream until the large lump of flour disappears completely.

Put the fried champignons and onions in the resulting mushroom sauce.

Stir the mushrooms into the sauce quickly. Season with salt to taste. Add black pepper or other spices to taste. Cook the sauce for about 2 more minutes. Remove skillet from heat. Pour the sauce into a salad bowl. Let the mushroom sauce cool.

Mushroom sauce from champignons ready. Mashed potatoes, pasta, pasta, buckwheat porridge or any other porridge, pour the sauce just before serving. By the way, in Italy and in the Mediterranean countries, mushroom sauce is popular in combination with. Good appetite. I would be glad if this recipe for mushroom mushroom sauce you liked it and will come in handy.

This recipe was kindly shared with us by maria35 for which many thanks to her!

Hello, I want to tell you very tasty and fast recipe: how to make mushroom mushroom sauce with milk.
In my family, this sauce goes away quickly, especially with potatoes and mushroom sauce.
Very often he helped me out when it was necessary to cook tasty and original. In such cases, I prepare the sauce, pasta to it, open a jar of tomato and a delicious lunch is ready.

For our sauce, we take the following products:

Mushrooms - champignons -200 gr
a lot of onions
1/2 cup milk
butter - 1 tablespoon
pepper
salt.

Cut the mushrooms into very large pieces, cut the onion finely.

Take a frying pan and heat it sunflower oil, first fry the onion, then add, stir from time to time. After the mushrooms are fried, add milk, butter and a little bit of flour. Mix everything and add pepper, salt. We close the lid and simmer for another 5 minutes, everything is ready.

I will reveal one secret so that the sauce has a pleasant mushroom aroma, at the end you need to add the grated mushroom, turn off the gas and let the sauce brew.
Such a simple and inexpensive sauce will decorate any dish and give it a zest. Here, we had such a sauce for dinner with. Bon Appetit.

Description

Mushroom sauce it is prepared very simply and it is noteworthy that it can be created completely from any mushrooms. It doesn't matter from fresh champignons whether your gravy is made from dried forest mushrooms, its taste will remain invariably very delicate, but at the same time the gravy will be quite satisfying. You can also make frozen mushroom gravy. Mushrooms have a unique texture, taste and a very tart strong aroma. In the process of preparing gravy, all these qualities will only increase, making mushroom sauce a truly unique and irreplaceable addition to many dishes.

A step-by-step recipe for mushroom gravy with a photo will tell you how you can cook delicious sauce from mushrooms at home, what spices and additional ingredients are needed. By the way, you can choose spices as you wish, that is, absolutely any. So, for example, red chili will dilute the milky taste of the dish and make it more pungent, while paprika will add sweetness.

We will first fry the mushrooms selected for making the gravy and only then cook them in a mixture of water and milk with the addition of bouillon cubes. The deep and rich taste of mushroom gravy will allow you to serve it along with unleavened cereals and at the same time create a new, even more delicious dish.

So, without wasting any more time on raving, let's get down to creating mushroom gravy!

Ingredients

(1 pc. Medium)
(1/2 pcs.)
(3 tablespoons)
(250 g)
(4 tablespoons)
(3 tablespoons)
(1.5 cups)
(1.5 cups)
(2 pcs.)
(taste)
(taste)

Cooking steps

Heat the specified amount of olive oil in a saucepan or small saucepan. We wash the carrots, peel and rub on the largest grater. Peel and chop the onion finely enough. Fry vegetables until soft for 5-6 minutes, stirring the ingredients constantly.

Choose mushrooms to your taste. Ordinary champignons, which can be purchased at any grocery store, are fine.

Rinse the mushrooms, dry them and cut into not too thin slices. Add the slices to the skillet with the rest of the ingredients, stir and fry for another 6-8 minutes.

After the specified time has elapsed, pour the required amount of water and milk into a saucepan with mushrooms and vegetables. Bring the liquid to a boil, then add to it bouillon cubes, salt and pepper to taste. Mix the ingredients thoroughly, and when the cubes are completely dissolved, reduce the heat.

Put the butter in a small bowl, melt it and add three tablespoons of wheat flour to the bowl.

Using a mixer, beat the ingredients thoroughly until a thick, homogeneous mass.

Portions in a thin stream add the prepared creamy mixture to the saucepan to the mushrooms, onions and carrots. Adjust the thickness of the mushroom gravy with hot milk if necessary. Knead the sauce until smooth, level with salt and pepper to your liking, add other spices as desired.

We serve the finished dish both hot and cold as an addition to the side dish. The mushroom sauce is ready.

Bon Appetit!

Mushrooms are a versatile product that can be used to make tasty and healthy dishes. The gifts of the forest are used for making soups, cabbage soup, borscht; they make an excellent filling for pies, pies, and dumplings. In addition, on fasting days, mushrooms can be an excellent substitute for meat dishes. And they also make great sauces, suitable as a dressing for main courses, and mousses from the gifts of the forest perfectly set off the taste of meatballs, cutlets or meatballs. Mushroom mushroom sauce with milk is combined with side dishes, meat dishes... In addition, it is so delicious that it can be eaten simply with a baguette or toast. Many may be confused by the unusual union of milk and mushrooms, but it is this tandem that guarantees the unusual, delicate, creamy taste of the sauce. And if you turn on the culinary imagination, then you can prepare several options for a wonderful milk dressing from fragrant mushrooms. These white beauties are available to most consumers, you don't have to go to the forest for them. It's just a small matter - buy some ingredients, read the recipes and start making French sauce.

As mentioned, there are several recipes for making mushroom sauce with milk. There are liquid and thick dressings, there is a seasoning with pieces of mushrooms, and you can make a delicate mousse. However, any of the options will perfectly set off the side dishes of cereals, pasta or potatoes. So, we are preparing a gentle, milky mousse:

Champignons are fried in a hot frying pan until the bitter liquid has completely evaporated. Then add pieces of butter with salt, chopped parsley, pepper. It is on this fragrant oil that the mushrooms are brought to a golden color.
Several onions are fried separately.
Combine the ingredients, simmer under the lid for several minutes.
In a small saucepan, combine milk with sour cream or low-fat cream, the mass should boil a little. A pinch of nutmeg, dried dill or caraway seeds, salt, pepper are also sent there.
Pour milk mixture over vegetables, boil for 15 minutes, stirring the food constantly. Gradually, excess moisture will evaporate, resulting in a thick, tender sauce.
Add a few tablespoons of white wine, a handful of grated hard cheese.
Grind the slightly cooled mixture with a blender. The result is a mushroom mousse with a creamy taste and delicate texture.

The Bechamel sauce is the basis for the mushrooms in milk. French food lovers will appreciate this recipe:

mushrooms and onions are fried separately;
salt with wheat flour is sautéed in a small frying pan until golden brown;
a glass of milk and a glass of cream are sent there, everything is quickly mixed, turning into a mass without lumps, 100 g of butter is added. Let the mixture boil for a few minutes;
combine the resulting seasonings, simmer until thick. Spices are added to taste.

The result will be a thick tasty mix with pieces of mushrooms, perfect with pasta, buckwheat, bulgur.

Rivers of milk and meat banks

Can you make mushroom milky mushroom sauce in broth? Naturally, because most sauces are prepared on hearty meat liqueurs, and mushrooms, as you know, are very friendly with chicken, duck, turkey. Cooking step by step:

Boil rich chicken broth with parsley root, celery, bay leaf, garlic.
Fry porcini mushrooms with onions.
Pour a glass of milk into a separate container, add 2 tablespoons of sour cream and 1 - 2 glasses of strong broth to it. Boil for 15 minutes.
Pour over vegetables, simmer until thick. In time it will take 20 - 25 minutes. Do not forget to constantly stir the mushrooms.
Some time before finishing add a few teaspoons of white table wine.

In this case, the broth makes the dressing more satisfying and gives it an interesting taste. The sauce can be varied with grated cheese, and nutmeg, white pepper, and caraway are recommended as seasonings. Most meat eaters will be interested in another recipe:

chicken fillet should be baked in the oven with spices, and then boiled in a small amount of water. Thus, you get a strong, rich broth with an extraordinary taste;
champignons are fried with onions and fillet pieces until dark yellow;
add a glass of milk or low-fat cream, a glass of strong broth, a glass of sour cream to the vegetables;
simmer for 30 minutes until moisture completely evaporates;
put finely chopped garlic, peppercorns, caraway seeds.

The sauce prepared according to this recipe is served as a separate ready meal, because it turns out to be satisfying and rich.

For lovers of exotic

Is it possible to replace heavy cream, sour cream or milk? Certainly. Just for lovers of unusual dressings, vegetarians will do the following recipe, which is based on coconut milk. We select the ingredients:

champignons, porcini mushrooms. Several types of mushrooms should be present in this recipe;
spices: turmeric, ginger, salt, pepper, garlic, spicy curry, lemon, soy sauce;
a can of coconut milk;
butter, vegetable oil;
several small tomatoes.

The onion is fried with mushrooms and tomatoes, and is removed from the stove. In a deep wok, the garlic is slowly fried in vegetable oil... The process will take only a few minutes: the garlic should only give its flavor to the dish, you do not need to fry it until dark. Curry and turmeric are also added there. Cut the ginger into thin slices, combine with vegetables, send everything to the wok, simmer over low heat for 5 minutes. Gently pour in coconut milk, simmer for 12 - 17 minutes until thickened. The final chord will be joining lemon juice, soy sauce, salt, pepper.

Mushrooms are not only a very tasty and high-calorie product, but also very useful, containing a lot of proteins and vitamins, such as D, A, B1 and C, which help to improve the general condition of the human body. For this reason, mushrooms are very frequent guests in the kitchens of housewives. Moreover, they can be purchased at any grocery store or collected independently in the forest. A variety of sauces made from this product are very common in use, which add spice to even the most simple dishes... Today we are going to take a look at mushroom sauce with milk.

Nowadays, stores are overflowing with various sauces, but if they are made with love at home, they will be much healthier and tastier than the purchased ones. Milk-mushroom sauce has an intense flavor and incredibly effective aroma and will be a godsend for you if you do not know how to make changes to your diet, as well as if you are fasting it will be simply a necessary part of your menu.

Mushroom sauce with milk is prepared from various mushrooms, both fresh and from dried, frozen, it is very simple to prepare and will make ordinary pasta, potatoes, cereals, meat, fish, and more. other festive dishes. The advantage of mushroom sauces is that there is no need to use expensive ingredients because mushrooms by their nature have pronounced taste, in order to be the main note in the gravy. Our article will help you figure out how to make a delicious sauce.

We will now consider general principles making sauces. Seasoning can be made with different types of mushrooms. The density depends on the purpose. For example, for spaghetti it needs to be made thin, and if used as a snack, then it should be thick. Certain cooking principles remain important in absolutely all variants:

dishes made from porcini mushrooms, including even dry ones, will be incredibly aromatic. If you are preparing dishes from oyster mushrooms or champignons while adding a little pounded porcini mushrooms or aspen mushrooms, boletus mushrooms, then your dish will become more flavored;
if you add mushrooms to the food, there will be a sweetish aftertaste, and the chanterelles will give a bright orange color;
cooked mushrooms with dairy products such as milk, butter, sour cream more express their aroma, while softening their taste and structure;
to reveal the maximum aroma of your dish when frying, it is better to mix vegetable and butter;
do not get carried away with fragrant seasonings, as they can interrupt pleasant taste and the aroma of food.

We will now provide a recipe for the champignon seasoning, as they are available year-round. And also mushroom sauce made from champignons with milk is considered universal and is suitable for all cooked dishes, be it fish, beef, potatoes, pasta, vegetables, casseroles and more. others, or an ordinary slice of bread spread with it will be incredibly appetizing. It is no coincidence that the French have a proverb: "You can even eat old skin with mushroom sauce" and the data says everything without exception.

List of food items included in the recipe:

0.5 liters of milk;
1 medium onion;
0.3 kg of champignons;
20 g butter;
50 g vegetable oil;
40g starch;
2 cloves of garlic;
1 pinch of nutmeg + dried basil and parsley
black pepper and salt to taste.

Preparation:

Seasoning is being prepared on the universally famous milk sauce bechamel, we believe that many hostesses know how to make it, because it is used in numerous dishes. Although if you are not familiar with such a sauce, then there will be no difficulties in preparing it, since it is completely simple to prepare.

First of all, put butter on a well-heated frying pan and wait for it to warm up, add a thinly chopped onion to it, fry it until transparent.

Mushrooms should be thoroughly washed, put in a colander so that the glass is water, or dried with a clean towel. Next, cut them into small pieces of the same size, add them to the onion and fry for about five minutes.

After that we add well-sifted flour to the pan, mix thoroughly, fry a little, pour in the milk in a thin stream, stirring continuously so that the seasoning turns out to be homogeneous and without lumps.

Next, boil the seasoning for another two minutes, bringing it to the required consistency and at the final stage salt, pepper, add ground nutmeg, dried basil, parsley and well-chopped garlic.

We serve ready-made mushroom sauce with milk in addition to main dishes, and you can also spread it on bread and make a layer in casseroles.

Don't hesitate to base on the recommended recipe and create your own with confidence. culinary masterpieces... Just imagine if you serve milky mushroom sauce for spaghetti, for potato pancakes or for meat, fried fish, the mention of these dishes is already salivating, and together with the sauce they will be much tastier. Yes, even serving such a gravy to ordinary cereals, their taste will be very transformed. It must be remembered that in addition to the excellent taste, mushrooms provide our body with great benefits, they contain granulosis, trace elements, protein and tannins. Bon Appetit!