Mushrooms are often called a meat substitute, as they are very healthy and delicious product. They are often used in many recipes, served as a main dish, added to soups, salads, sauces, baking fillings, etc. The fact is that they go well with many foods - meat, fish, vegetables, dairy products, various side dishes, etc.

Mushroom champignon sauce is the most common and very easy to prepare. And at the same time, it harmonizes wonderfully with many dishes. It is especially often served with pasta. There are many delicious recipes preparing this sauce. In addition, the whole process takes a minimum of time, which means you can please tasty treat even unexpected guests.

To prepare mushroom sauce from champignons, you will need very few ingredients - the champignons themselves (200 g), milk (a glass), salt, any seasoning, flour (3 tablespoons), vegetable oil. The mushrooms must be washed well, cut into small pieces and fried in oil until golden brown. Then add flour, stir and gradually pour in milk, stirring constantly (turn the heat to minimum). Add salt and seasoning, stir and cook until thick.

Many people prepare it from champignons with the addition of cream. For this recipe you will need the same products as in the first case, only you need to replace the milk with heavy cream (about 2-3 tablespoons). You will also need broth (one and a half glasses) and parsley. The mushrooms must be chopped (you can put them through a meat grinder), then fry and add flour, then add cream. Already during the last stage, pour the broth into the dish and mix. Add salt and seasonings to taste and cook until a thick mass forms. At the end, add finely chopped parsley and turn off the heat. To add a richer aroma of greens, you can cover the prepared dish with a lid for 5-7 minutes.

You can also add onions, carrots, lemon juice, other herbs, various herbs and spices, wine and much more to the mushroom sauce made from champignons. The main thing is that the sauce is the right consistency - not too thick and not too thin.

Very similar to the recipe. The ingredients are almost the same - champignons, cream, salt, onion, flour, butter, broth, fresh herbs.

To prepare creamy soup with champignons, you need to finely chop the mushrooms and onions, and then fry them until golden brown. Melt the butter and mix with flour, heat and pour in the broth. When the mixture boils, add the mushrooms and onions and stir, bring to a boil again, then puree with a blender. Put the soup back on low heat, add salt, pour in the cream and bring to a boil. The soup is ready. Pour into plates and sprinkle with chopped herbs.

Many people do not understand the taste of cream soup and prefer regular soups. However, there are no fewer admirers of this delicate dish. You can make wonderful recipes from champignons. There are many recipes - soup with champignons and meat, with millet, soup with champignons and beans, etc.

Mushrooms are a universal product used to prepare various dishes. In addition, today mushrooms such as champignons are sold everywhere and are relatively inexpensive.

Mushroom champignon sauce with cream is an excellent addition to many dishes, which makes them not just tasty, but amazingly tasty. Served to pasta, fish, meat, potato cutlets. It's quick and easy to prepare.

Ingredients:(for 2-3 servings)

  • 150 g fresh champignons
  • 200 ml cream 10% fat
  • 50 g butter
  • 1 small onion
  • 1 tbsp. l. grated hard cheese
  • 1 pinch grated nutmeg
  • 1 clove of garlic or dry garlic on the tip of a teaspoon
  • 1 tbsp. l. lemon juice
  • salt, pepper to taste
  • a pinch of thyme, oregano (optional)

Preparation:

Good butter is the key to a delicious creamy sauce. Therefore, we choose oil for mushroom sauce from champignons with a distinct creamy taste.

Melt the butter in a frying pan, and at this time cut the onion into small cubes.

Dip the onion into the butter and immediately add salt and pepper. Sauté until transparent.

Wipe the champignons with a damp cloth and cut into slices. You can chop it very finely so that the sauce is more homogeneous, but I like it better when the mushrooms in the sauce are quite large.

Fry the champignons with onions, stirring until they brown a little. After this, pour in the cream.

Add a little more salt and pepper to taste, garlic and a pinch of grated nutmeg. In creamy sauces nutmeg It is advisable to always add it, it helps the taste of the cream to develop better.

At the same stage, you can add a pinch of dried Italian herbs to the mushroom sauce if you like their flavor.

Stir the contents of the pan and keep it on low heat for 15-20 minutes, allowing the sauce to evaporate a little and thicken.

Grate a little cheese on a fine grater, literally 1 tbsp. l., and add it to the sauce.

Stir quickly until the cheese melts, add another 1 tbsp. l. freshly squeezed lemon juice and turn off the stove.

Mushroom sauce from champignons with cream turns out to be tender, very aromatic, with an amazing creamy taste and any dish with it becomes much more appetizing.

Mushroom champignon sauce is one of the simplest sauces, and even made from quite affordable ingredients. It will suit almost any dish.

Champignon sauce with cream has an unusual taste, creamy texture and tenderness.

  • approximately 300 milliliters of heavy cream;
  • spoon of flour;
  • 50 grams of butter;
  • any seasonings as desired;
  • one onion;
  • 200 grams of champignons.

Cooking process:

  1. Mushrooms and onions need to be chopped very finely, the smaller the pieces, the better, but you do not need to use a blender or food processor.
  2. Fry the onion in a hot frying pan until golden brown, combine with the mushrooms and wait until everything is ready. The liquid that appears should be completely boiled down.
  3. Place the butter in another container, heat it, mix it with flour and fry for just a minute, then pour in the cream and bring to a boil, not forgetting to stir. The mixture should be completely homogeneous.
  4. Continue cooking for another two minutes and add the sauce to the mushrooms and onions. Add seasonings to your taste and simmer over low heat for about 15 minutes until the contents thicken. Serve the sauce only after it has cooled.

Another option for sauce with mushrooms. An excellent solution if you don’t have cream on hand.

Required Products:

  • spoon of flour;
  • spices to your taste;
  • about 150 grams of champignons;
  • 30 grams of mayonnaise.

Cooking process:

  1. Chop the mushrooms and onions well, place them in a frying pan and fry until a beautiful golden brown color appears.
  2. Then add mayonnaise and flour to them, season with the selected spices, mix and leave to cook over low heat for five minutes.

Mushroom sauce with sour cream is much healthier than with mayonnaise.

And if you take a product that is not too fatty, then the dish will turn out to be completely calorie-free.

Required Products:

  • a small jar of sour cream;
  • seasonings as desired;
  • one onion;
  • about 200 grams of champignons.

Cooking process:

  1. Unlike other recipes, this one requires you to simmer the vegetables so that the liquid released does not evaporate.
  2. Chop the onions and mushrooms, place in a frying pan over low heat, cover with a lid and cook for about 15 minutes. If necessary, add a little water to the pan to prevent the contents from burning.
  3. Add sour cream and continue cooking for another 7 minutes. Add the selected spices.
  4. Remove from heat, wait for the mixture to cool, and puree it using a blender or food processor.

Creamy garlic mushroom sauce

Creamy mushroom sauce can be made more piquant in taste. Just add garlic to it.

Required Products:

  • two tablespoons of flour;
  • 200 grams of champignons;
  • seasonings to your taste;
  • packaging of heavy cream;
  • about 40 grams of butter;
  • two cloves of garlic.

Cooking process:

  1. In a hot frying pan, melt the butter until liquid, add garlic chopped into small pieces, hold it for a while, but do not fry.
  2. Add flour to this mixture and stir until everything thickens. Pour in the cream, wait until the sauce boils, add seasonings and turn off the heat.
  3. In another frying pan, fry the chopped mushrooms - all the liquid should evaporate from them. Pour in the prepared sauce and simmer for another five minutes until fully cooked.

From frozen mushrooms

This sauce is easy to prepare, and it turns out no worse than from a fresh product.

Required ingredients:

  • one onion;
  • a spoon of butter;
  • seasonings to taste;
  • 300 grams of frozen champignons.

Cooking process:

  1. Chop the onion into small pieces and fry in a hot frying pan until golden brown.
  2. We also add mushrooms, which do not need to be defrosted in advance. Cover with a lid and simmer for about three minutes.
  3. Then open, increase the heat and cook for another 5 minutes so that almost all the liquid evaporates and the color of the mushrooms becomes darker.
  4. Turn off the stove, add butter and use a blender to puree the mixture.

If the sauce is too thick, you can add a little water and use the blender again.

Creamy mushroom sauce for spaghetti

Spaghetti with mushroom sauce is one of the best combinations. The dish turns out tender and incredibly tasty.

Required Products:

  • one onion;
  • a jar of cream;
  • 300 grams of champignons;
  • seasonings and herbs as desired.

Cooking process:

  1. Cut the onion into small cubes and cook until golden brown in a hot frying pan.
  2. Add pre-chopped champignons to it and fry everything together for about 10 minutes so that all the liquid evaporates.
  3. Season the vegetables with the selected spices to your taste and pour in the cream. We wait until the contents boil and remove from the stove.
  4. Pour this sauce over the spaghetti.

You can add fresh herbs on top, if desired.

Recipe for sauce for meat dishes

Champignon sauce goes with almost everything. It can be used with pasta, rice, boiled potatoes, fish... And this cooking option will be an ideal complement to meat.

Required Products:

  • three spoons of lemon juice;
  • about 30 grams of butter;
  • 300 milliliters of broth;
  • 200 grams of mushrooms;
  • spices to taste;
  • three spoons of flour.

Cooking process:

  1. First, wash the mushrooms well and cut them into small pieces. You can even grind them using a grater.
  2. Add oil to the frying pan and heat it. Then add the champignons and begin to simmer them over low heat so that they reduce in size and release all the excess liquid. This will take about 10 minutes. Make sure they don't get fried.
  3. Pour in specified quantity lemon juice, add flour. Mix everything thoroughly and season with any spices to your liking.
  4. All that remains is to pour the broth into the sauce and bring everything to readiness by simmering over low heat for about 10 minutes.

The resulting mass is processed in a food processor or blender, and then served with absolutely any meat.

Hello. Do you want to cook something tasty and unusual to surprise your family with a new dish? But you don't have much time? Don't know how to do this? Everything is very simple. You can take, for example, spaghetti and boil it. And make a great recipe for mushroom sauce with champignons and cream.

Mushroom champignon sauce with cream is a great addition to many dishes. It can be served with pasta, rice, and potato dishes. And it will give chops and cutlets softness and juiciness.

It will give dishes an unusually delicate creamy taste, and its aroma is simply impossible to forget. The recipe is very simple and it will not take you much time to prepare. Below is a step-by-step preparation method.

Ingredients:

1. Champignons – 300 g.

2. Onion – 1 pc.

3. Butter – 50 g.

4. Flour – 2 tsp.

5. Cream 10% - 500 ml.

6. Salt and spices to taste

Cooking method:

1. How to prepare this sauce? First, let's take the champignons. It is better to prepare a dish from frozen, not from dried mushrooms. They need to be defrosted, washed and dried. Then we cut them.

If you like pieces of mushrooms to be felt in the sauce, then you need to cut them into thin slices. If you want it to be uniform, then you need to cut the champignons smaller.

2. You can also immediately cut the onion into small cubes. The role of the onion is important here. It gives the necessary aroma. This is especially important if the sauce is made from champignons. For example, porcini mushrooms have great flavor on their own.

3. Then take . It must be fresh and have a pronounced creamy taste and delicate aroma. This is an important point.
Melt the butter in a preheated frying pan.

4. After the butter is completely melted, add the onion to it. You need to fry it until it has a beautiful golden color, stirring occasionally.

5. Then add champignons here. Don't be embarrassed that they take up a lot of space: when fried, they shrink to three times their size. Fry, stirring, until they are browned. The water released by the mushrooms must evaporate completely. At this time, salt and pepper the resulting mass to taste.

You can also add a small pinch of grated nutmeg. It will help bring out the flavor of the cream more vividly and richly.

6. Then to make the sauce thicker. Stir until a homogeneous mass is obtained. If you want it to look like thick sour cream, you can add three tablespoons of flour. And with two it will look like low-fat sour cream. One spoon will give the sauce a creamy appearance.

7. When everything is fried and browned, pour in the cream. They must be introduced in a thin stream over the entire surface of the frying pan. You also need to make sure that the cream covers the entire surface of the mushrooms. And again stir slowly and carefully.

8. When the sauce boils and thickens, remove the pan from the heat.

9. As you can see, the recipe is very simple, but the result will help you surpass yourself and surprise your guests or your family with something unusual.

The sauce is served cold. It can be poured into special sauce boats and decorated with herbs. This will give the dish not only an aesthetically beautiful appearance, but also a more appetizing and festive look.

In addition to champignons, other mushrooms can be used. These could be porcini mushrooms. They can be used both fresh (frozen) and dried. Moreover, dried ones have a brighter aroma.

Today, we will prepare mushroom sauce from champignons with sour cream; it is incredibly tasty, tender and enhances the taste of any dish. It has many advantages: excellent rich taste and aroma, delicate texture and high nutritional value. In addition, any edible mushrooms are suitable for cooking, be they fresh from the forest or from the farm, dried, frozen, or canned. Depending on the type of mushroom, the taste and aroma of the dressing will change, as well as the cooking time.

Mushrooms, for their satiety and unique taste, are often used in dishes along with meat or instead of it. You can use them to prepare rich soups, make puff casseroles, use them for filling in baked goods, and also as a base for caviar and goulash. We propose to dwell on the last option in more detail.

Ingredients

  • Champignons – 300 g.
  • Sour cream – 2 tbsp. l.
  • Turmeric – a pinch.
  • Salt, ground black pepper - a pinch

How to make mushroom sauce

We will wash the champignons under running water; we will not peel them, we will only cut off a piece of the stem. Cut into pieces, place in a frying pan with vegetable oil, season with salt and black pepper and fry over medium heat for 15 minutes until cooked, do not forget to stir.

Place the mushrooms in a bowl and add fresh sour cream with a fat content of at least 20%. If you prefer a lower-calorie option, use sour cream with less fat content. Using a blender, chop the champignons and mix with sour cream. Add spices to taste and blend again with a blender until smooth (you won’t get an absolutely smooth structure, but it will become soft and airy).

Place the sauce in a small bowl and serve. The mushroom sauce with sour cream will be thick, tender, tasty and aromatic. It is suitable as a hearty “companion” to crispy toast or cheese croutons, it goes great with pasta, rice and potatoes. It will be a pleasant addition to meat dishes, as well as meat, steak or homemade sausages cooked on the fire or grill. As you can see, it has a wide range of uses as an addition to main dishes. And to be sure of this, you only have to cook it once!

Mushroom champignon sauce with cream and soy sauce


This sauce is prepared just as quickly as in the first version, but it tastes more interesting because it uses a soy additive, which adds a pleasant salty taste. This dressing can be poured over any pasta: spaghetti, pasta, pasta. It should not be stored for a long time because mushrooms and cream have a short shelf life, so it is better to eat it right away.

Ingredients

  • Champignons – 300 g.
  • Cream – 100 ml.
  • Soy sauce – 1 tbsp
  • Ground black pepper pinch

Preparation

  1. Wash the champignons, chop finely and fry in a frying pan until cooked. It is better to fry without a lid, otherwise they will release juice.
  2. Place the champignons in a blender bowl, add cream, soy sauce, a pinch of black pepper, beat for a couple of seconds.
  3. Transfer the mushroom sauce with cream into a dish and serve: with meat, potato pancakes or pasta. Before serving, you can garnish with a sprig of herbs. Bon appetit!

Creamy mustard mushroom sauce


In this version, we will not grind the mushrooms in a blender, but leave them in pieces; this dressing option is very original. And it goes better with spaghetti or hash browns. It tastes creamy, with spicy mustard seeds and pieces of champignons.

Ingredients

  • Champignons – 300 g.
  • Onion – 1 pc.
  • Sour cream 21% – 3 tbsp
  • Mustard beans – 1 tbsp
  • Salt - a pinch

Preparation

Cut the washed mushrooms into small pieces. Finely chop the onion. Start by frying the onion until golden brown, then add the mushrooms and fry them until tender, don’t forget to add salt.

A couple of minutes before the end of cooking, add sour cream and simmer for 2 minutes.

Then add mustard and mix. Creamy sauce with mushrooms and mustard is ready! You can pour it over meat cutlets or fried potatoes.

1. For tasty and high-quality results, always buy fresh champignons; this can be determined by color, if they are snow-white and have an elastic shape.

2. The fastest and easiest way to prepare sauce is from fresh mushrooms, if you are using wild mushrooms, then you need to rinse them under running water. If they are not overgrown, then you don’t have to peel them and leave the outer skin. Otherwise, it is better to remove the top layer from the caps. Cut them into slices and boil in salted water for 10 minutes. They will reduce in volume, so this should be taken into account if you need a lot of sauce. Place them in a colander to remove excess moisture.

3. If frozen mushrooms are used in cooking, they should be defrosted in the refrigerator in advance and excess water should be removed.

4. Dried mushrooms (forest) give a more pronounced taste and aroma. They need to be soaked in water or milk for 6-8 hours before heat treatment. They need to be cooked for at least 30 minutes.

5. It is better to use fatty sour cream so that it does not separate during frying and add it at the last moment.

6. If you want to make a thicker dressing, then you can thicken with flour or starch. Starch should be diluted in cold water, and flour should be fried in butter so that you don’t feel the floury taste. Add flour when giving onions.

7. To brighten the taste, you can add: garlic, lemon zest, grated cheese, chopped nuts, lemon juice, fresh herbs.

8. As for spices, they must be added; the best ones are: nutmeg, turmeric, dried basil, curry.

9. For hot dishes, the dressing is best served warm. When cold, it is perfect for sandwiches.

The best dressing for a variety of dishes is mushroom sauce made from champignons with sour cream.