How to make mushroom gravy from dried mushrooms. Mushroom sauce - adding a new taste to familiar dishes

Sauce from dried mushrooms, thick, aromatic, satisfying and incredibly delicious!

Surely you have noticed that dishes prepared with dried mushrooms are much tastier than those prepared with boiled, fried or baked mushrooms? When drying mushrooms, all the juice evaporates, the moisture leaves, and what remains is concentrated mushroom taste, which makes such dishes incredible!

Dried mushroom sauce or gravy is quick and easy to prepare and is a good addition to pasta, especially tomato pasta. durum varieties wheat or homemade spaghetti, as well as mashed potatoes, fried or baked potatoes, to buckwheat, rice or pearl barley porridge, the sauce can even be used as a dressing for warm vegetable salads!

If you are an experienced mushroom picker with experience, then telling you about the benefits of harvesting “forest meat” makes no sense. But maybe you came here because you got a bag of dried mushrooms by accident, and you simply don’t know what to cook? In this case, you are exactly at the right place. In addition to porcini mushroom gravy, you can also cook with them, with aromatic mushroom filling or bake with, and also red with any forest mushrooms! And this is just a small list of recipes!

Let's return to our sauce, to prepare it we need:

• water – 0.5 l;
• dry mushrooms – 50-80 g (you can use fresh ones, read the proportions below);
• onions – 1 – 2 pcs;
• tomato paste or sauce - 2-3 tbsp. l;
• garlic – 3-2 teeth;
• rye flour – 2 tbsp. l;

Mushroom sauce, how to cook from porcini mushrooms

Dried porcini mushroom sauce is prepared very quickly! This is a kind of lifesaver in the kitchen when you want to eat delicious food, but don’t want to stand at the stove for a long time.

Soak mushrooms in drinking water for 2 hours. If you use frozen or fresh, you will need approximately 200-300 grams. There is no need to soak fresh ones; you can simply peel and cut them.

Then squeeze and cut small pieces. Place in a frying pan with vegetable oil. Fry a little.

Finely chop the onion. Place in a frying pan with porcini mushrooms.

Fry the two ingredients until done. Add salt.

Add tomato sauce or pasta, canned or fresh tomatoes without skin.

Add water. Put on fire and bring to a boil. Cook over low heat for 10 minutes.

Rye or wheat flour, dilute with water.

Pour the flour mixture into the simmering gravy. Stir, let it boil and remove from heat.

Add finely chopped herbs and chopped garlic to the hot dish.

Mushroom sauce is ready. It can be served hot, but it is also very tasty cold.

Bon appetit!

Mushrooms occupy a leading place in today's cooking. They are rich in vitamins and minerals, quite filling, and can be combined with many foods. The peculiarities of edible specimens are their unforgettable aroma and bright taste.

Mushroom sauce made from dried mushrooms, which is very quickly prepared, is very popular as an addition to many dishes.

Features of using the sauce

Mushroom sauce made from dry mushrooms goes well with any side dish, such as potatoes, wow pasta, buckwheat, rice. In addition, this sauce goes well with meat and fish dishes.

Using dried mushroom sauce, you can diversify your daily dishes, give them originality and make them more appetizing and festive. The sauce remarkably retains both its taste and beneficial properties.

Porcini mushrooms are edible and have a very aromatic and unique taste. Soups, sauces, salads and many other dishes prepared from this ingredient are simply unforgettable for gourmets.

Best Recipes

Best used for making sauces and soups dried mushrooms. Many cooks wonder how to make mushroom sauce from dried mushrooms. It is more expedient to expose frozen and fresh forest products heat treatment. They go well fried with potatoes and onions.

A special feature of preparing this dish is that the mushrooms must first be boiled for 35-45 minutes in water with added salt.

Recipes for fried honey mushrooms

Cooking today has a huge selection of recipes for making sauces from dry porcini mushrooms.

Beginning housewives are wondering how to make a sauce from dried mushrooms so that everything turns out tasty, satisfying and quick.

It is from the dry gifts of the forest that the dishes come out very nourishing and aromatic.

Mushroom sauce with sour cream

The recipe is quite simple. The amount of sauce is designed for approximately five servings. Average cooking time is 1 hour. The calorie content of the dish is 554 kcal.

To prepare this dish you will need:

Pour water at room temperature over dried mushrooms, let stand for 20 minutes, then drain.

Boil the mushrooms in new salted water for 20 minutes. Then strain the mushrooms and set aside the broth. Over low heat, fry the onion in butter in a frying pan until translucent.

Finely chop the boiled mushrooms, mix with onions and simmer for five minutes in a well-heated frying pan. Add sour cream and continue to fry for several minutes over low heat. Pour 120−170 ml of broth into the frying pan, add black pepper, fry all ingredients for 7−9 minutes over low heat.

Then add flour and simmer everything for seven minutes.

Mushroom sauce made from dried mushrooms with sour cream must be cooled to room temperature.

Champignon mushroom shashlik recipes

Then mix thoroughly with a spoon, and at the end you need to grind the resulting mass using a blender.

Place the resulting dish in a sauce boat and add chopped herbs.

Porcini mushroom sauce with cream

Many people will like this recipe.

To prepare you need to take:

Rinse the mushrooms under running water, add purified water, and set aside the filled mushrooms in a dark place for 3.5-4.5 hours.

Then simmer for an hour over low heat, drain the water, boiled mushrooms cut as finely as possible. Combine the resulting ingredients with chopped onion, fry on sunflower oil until ready.

Melt the spread or margarine, gradually stir in the sifted wheat flour, fry everything thoroughly until golden brown. Gradually pour in the cream in a thin stream. Add porcini mushrooms and onions to the resulting mass, mix everything.

The last stage of cooking is adding herbs, crushed garlic and salt.

A sauce made from dried mushrooms is an excellent addition to any main dish or side dish, you just need to choose the right ingredients for it. A rich, aromatic dressing that perfectly complements pasta, meat and fish dishes or casserole. Another advantage of this dressing, besides its taste, is its ease of preparation, so it’s worth learning several recipe options.

The recipe for a hearty sauce made from dried mushrooms involves the use of the following components:

• 50 g dried champignons.
• 1 glass of milk.
• 2 tbsp. spoons of vegetable oil.
• 20 g butter.
• 25 g garlic.
• 1 tbsp. spoon of flour.
• 1 PC. onions.
• 2 glasses of water.
• 1 pinch of salt.
• 20 g parsley or dill.

This mushroom sauce can be prepared from dried ground mushrooms or simply from chopped dry ones.

Cover the champignons with water and leave for 2 hours.

When they soften, you need to cook them in the same liquid for 40 minutes. Transfer the finished champignons to another container.

Cut the onion into small cubes and cook until golden brown. vegetable oil, this will take 10 minutes.

After this, add chopped champignons and simmer for another 15 minutes.

Grind the flour with melted butter and fry over low heat for 4-5 minutes. After this, you need to carefully add the prepared liquid into it.

Place the mushrooms in a saucepan and cover them with broth.

The final touch at this stage is adding salt.

Then you need to slowly pour the heated milk into the container, stirring the mixture constantly. The cooking time will take 15 minutes.

Grind the garlic with herbs and add to the gravy, this will add a touch of piquancy to the dish.

Simmer over low heat for another 3-5 minutes. and you can serve the finished sauce on the table.

Mushroom sauce made from chopped dried mushrooms with cream

Mushroom sauce from chopped dried mushrooms with cream is prepared using the following ingredients:

• 2 tbsp. spoons of flour.
• 200 g dried honey mushrooms or chanterelles.
• 1 small onion.
• 30 g butter.
• 1 glass of cream.
• 3 glasses of water.
• 1 pinch of salt.

Before you start preparing the gravy, you need to soak honey mushrooms or chanterelles overnight in 2 glasses of water (7-8 hours), and in the morning you can use the finished ingredient.

It is better to rinse the infused mushrooms thoroughly, then transfer the mass to a saucepan. Homemade sauce Dry mushrooms for this recipe will work better if the broth is filtered through a sieve, removing possible impurities. The time it takes to heat treat the mushrooms is 35 minutes. When the product is ready, it must be chopped by hand or crushed using a blender. Melt butter and pour the vegetable into it. Add flour and chopped onion, simmer the whole mixture for 5-7 minutes. Pour in 1 cup of heated water and warm cream. Add mushrooms to the boiled mixture, add salt and pepper. Stir the resulting gravy until smooth, bring it to a boil and simmer for another 10 minutes. over low heat. The resulting aromatic gravy can be removed from the stove and served immediately with dishes.

How to make mushroom sauce from dried porcini mushrooms

Another recipe mushroom sauce at home using dried mushrooms is simple and does not require any special material costs. It requires the following ingredients:

• 150 g dried white mushrooms.
• 1 glass of water.
• 1 glass of milk.
• 30 g flour.
• 30 g butter.
• 1/3 teaspoon salt.
• 1 pinch of ground black pepper.
• 1 pinch of nutmeg.

Instead of porcini mushrooms, you can use any other mushrooms, but with porcini mushrooms the dressing will be more satisfying and its taste will be more pronounced. To prepare it, it is important to first soak them for 1 hour. After this, cook in a saucepan in 1 glass of water for 15 minutes. over low heat. It is better not to remove the lid from the pan so that the water does not evaporate completely. How to make your own mushroom sauce from dried mushrooms is not a difficult task if they have softened enough. After this, they must be placed with liquid in a blender and crushed into a homogeneous puree. Melt the butter in a saucepan, add the flour and stir over low heat until the mixture forms without lumps. Place the puree into a saucepan and grind it with flour and butter. Slowly add the prepared hot milk, stirring the mixture constantly for 3 minutes. When the mixture becomes homogeneous, you need to complement the taste with spices and a pinch of salt.

Rich, creamy mushroom sauce made from dried mushrooms

You can also prepare another version in which the main ingredient will be soaked longer.

For cooking cream sauce From chopped dried mushrooms you need to take the following products:

• 100 g dried white mushrooms.
• 1 glass of cream.
• 60 g butter.
• 1 tbsp. spoon of flour.
• 1 glass of water.
• 0.5 teaspoons salt.

The consistency of the sauce determines how best to serve it. If it turns out thick, it is better to transfer it to a gravy boat and use it for meat dishes. If the gravy is liquid, you can pour it over the top of the main dish. It could be pasta, mashed potatoes or casserole. To make the gravy, you need to follow these steps.

Rinse dried porcini mushrooms, add water and leave to swell for 7 hours. It's better to do this at night. When the main ingredient for the creamy mushroom rich sauce made from dried mushrooms swells, you need to cook it. Heat treatment should occur over low heat and take 20-30 minutes.

Melt butter in a frying pan and mix with flour. When you get a homogeneous mass, you need to slowly add cream and add salt. Chop the mushrooms into cubes or small oblong pieces and add them to the pan. Over low heat, stirring constantly, simmer the gravy for 3 minutes, remove and let the dish sit for a while.

To avoid minor problems during the cooking process, it is better to first fry the flour in a dry frying pan without oil, and heat the cream. This will help prevent curdling and clumping.

Recipe for classic mushroom sauce made from dried mushrooms

Another option is prepared with the addition of onions.

The recipe for a classic mushroom sauce made from dried mushrooms requires the following ingredients:

• 40 g dry champignons.
• 1.5 tbsp. spoons of flour.
• 1 small onion.
• 90 g butter.
• 2.5 glasses of water.
• 1 pinch of salt.
• 1 pinch of ground black pepper.

To prepare, soak the champignons in water for 3 hours. It is better to cook them in the same water so as not to drain the saturated liquid. The cooking process will take 1 hour over low heat. Pour the broth into a separate container and chop the champignons. Mix 60 g of butter with flour in a saucepan, brew the mixture, stirring constantly for 3-4 minutes. Add broth to the container and cook for another 15 minutes. Fry the chopped onion in a third of the butter until golden, add the mushrooms and, after simmering the mixture, transfer it to a saucepan. Mix the ingredients until smooth, finally adding salt and pepper. Boil the finished dish for another 5 minutes. over low heat and let it brew for a while.

Variant of mushroom sauce made from dry ground mushrooms with sour cream

For the next option, how to prepare a delicious mushroom sauce from dried mushrooms in water, you will need the following ingredients:

• 50 g dried porcini mushrooms.
• 3 glasses of water.
• 1 medium sized onion.
• 2 tbsp. spoons of olive oil.
• 1 pinch of salt.
• 2 tbsp. spoons of flour.
• 25 g butter.
• 1 glass of milk or 30 g of sour cream.
• 20 g parsley or dill.

For a sauce recipe made from dried chopped or ground mushrooms, there is no need to soak them.

Place mushrooms in a saucepan and add 2 cups of water. Cooking time is 30-35 minutes. Cut the onion into cubes and fry it in olive oil 7 minutes, then add 1 glass of water and simmer for another 15 minutes. When the mushrooms are ready, you need to catch them and add them to the onions and add salt. When the onion cubes acquire a golden hue, you need to sprinkle flour on top of them. Add 25 g of butter and stir the mixture when it dissolves. Pour the broth into the pan and simmer for 10 minutes. You can add milk or sour cream, but the sauce will turn out delicious without this component. To sprinkle ready dish greens and stir over low heat for another 3 minutes.

How to make homemade mushroom sauce from dried mushrooms

There are other ways to make water sauce from dried mushrooms.

For one of them you need to use the following ingredients:

• 100 g dry champignons or oyster mushrooms.
• 2 glasses of water.
• 1 tbsp. spoon of flour.
• 2 small onions.
• 50 g butter.
• 1 pinch of salt.

To get a good result, you should follow the sequence of actions.

Soak champignons or oyster mushrooms in 2 different glasses of water for 2.5 hours. Once they become soft, you need to cook them for 30 minutes. in the same water, then strain the liquid into a separate container. According to the recipe for making homemade mushroom sauce from dried mushrooms, you need to chop the forest products, finely chop the onion and fry the preparations in 35 g of oil. The flour must first be fried in a dry frying pan, and then the remaining oil must be added to it. After this, stir the mass, transfer it to a saucepan and, without allowing the mixture to burn, add hot broth into it. It is better to salt and pepper the preparation; when it starts to thicken, you need to add mushrooms and onions. At the final stage, the sauce should be simmered over low heat for another 5 minutes, stirring.

This gravy goes well with cutlets. It is also worth noting that as it cools, it will thicken; if a very thick consistency is undesirable, you can add a little water at the initial stage (in addition to the indicated amount).

Recipe for mushroom sauce made from chopped dried mushrooms with sour cream

For the recipe for sauce made from dried chopped mushrooms with sour cream, you will need the following ingredients:

• 100 g dried mushroom powder.
• 1 PC. onions.
• 30 g butter.
• 50 g hard cheese.
• 1 clove of garlic.
• 1 teaspoon of flour.
• 20 g parsley.
• 1 pinch of salt.
• 1 teaspoon of sugar.
• 1-2 tbsp. spoons of vegetable oil.
• 3 glasses of water.
• 80 g sour cream.

Before cooking, add 1 glass of water to the powder and leave for 1-2 hours.

Place the diced onion into a frying pan or saucepan with vegetable oil and fry for 5-7 minutes. Finely chop the garlic and grate the cheese, pour chopped parsley into another container. Pour the preparation for mushroom sauce from dried mushroom powder infused in water into a container with onions, add salt and sprinkle with sugar. Stir and simmer over low heat for 15-20 minutes, covering with a lid. Add a piece of softened butter and garlic to the mixture, stir.

After the butter has melted, you need to add flour, mix the mass and sprinkle with grated cheese. Pour the remaining water into the pan and stir everything thoroughly until the cheese is completely melted. Add sour cream to a homogeneous sauce and stir occasionally for 10-15 minutes until thickened.

How to make a flavorful sauce from dried mushrooms

To prepare mushroom sauce from thinly sliced ​​dried mushrooms with sour cream, the following products are required:

• 400 g dried porcini mushrooms.
• 3.5 glasses of water.
• 1 pinch of salt.
• 2 tbsp. spoons of flour.
• 250 g sour cream.
• 1 medium sized carrot.
• 20-30 g parsley.
• 1 PC. onions.
• 1 bay leaf.
• 2-3 tablespoons of olive oil.
• 5 black peppercorns.
• 1 clove of garlic.

After the mushrooms are filled with 1.5 glasses of water and left for 2 hours, you can begin the main part of cooking.

The onion needs to be finely chopped, it is better to grate the carrots. Pour the preparations into a frying pan, fry in oil and add salt. Don't let them turn brown, 5 minutes is enough. According to the recipe, how to make it flavorful sauce from dried mushrooms, you need to remove them with a slotted spoon and transfer the pan to the vegetables. Stir and heat treat for 5-7 minutes. Pour in the broth and add a whole clove of garlic. After 3 min. pour in 2 more glasses of water, pepper, salt and add bay leaf.

Stir the resulting mixture, cover with a lid and boil for another 15 minutes. Mix flour with sour cream until smooth and without lumps. Slowly pour the sour cream and flour into the broth, stirring constantly. Cook for 10 minutes. over low heat. Add chopped parsley and boil for 3-5 minutes.

This type of gravy goes great with mashed potatoes.

Sauce made from ground dried mushrooms, milk and sour cream

Mushroom sauce with sour cream, made from dried mushrooms, is an excellent addition to a poultry dish. In particular, it goes well with chicken or turkey.

For it you need to prepare the following components:

• 300 g dry champignons.
• 300 ml milk.
• 2 glasses of water.
• 100 ml olive oil.
• 100 g sour cream.
• 3 pcs. onions.
• 1 pinch of ground black pepper.
• 1 pinch of salt.

To prepare, you must follow the instructions.

Finely chop the onion and simmer in oil until it becomes soft. Add chopped champignons, previously steeped in water for 3 hours, to the onion and fry for 20 minutes, stirring occasionally. The liquid from infusing the champignons does not need to be poured into the total mass, but can be used to control the density. It is important to ensure that the mixture does not burn. When the champignons and onions have cooled, place them in a blender, add sour cream, salt, pepper and pour in 150 ml of milk. Grind the mixture to a homogeneous puree. The sauce obtained from ground dried mushrooms should be transferred to a saucepan and the remaining cream should be added and stirred. Bring the mixture to a boil over low heat, remove from heat and let steep for 15-20 minutes.

How else can you make sauce from dried mushroom powder?

A delicious gravy can be made not only from chopped mushrooms, but also from the powdered version. To do this you need to take the following ingredients:

• 1 teaspoon of mushroom powder.
• 3-4 glasses of water.
• 1 tbsp. spoon of wheat flour.
• 1 tbsp. spoon of sour cream.
• 1 small onion.
• 30 g butter.
• 20-30 g dill.
• 1 pinch of ground black pepper.

You can use either fresh or dried dill. Once the ingredients are prepared, you can begin to create a sauce from ground dried mushroom powder.

The powder is soaked in 2-3 tbsp. spoons of water. It's better to take warm water. Leave the mixture to steep for 30 minutes. The onion should be cut into cubes and fried in oil. After the onion is browned, sprinkle it with flour and mix thoroughly. When the onions and flour are sufficiently fried (but do not turn brown), you need to add the remaining water to the pan and pepper the mixture.

The infused powder with water is poured into the total mass and mixed. The resulting gravy should boil for 5 minutes. When it is ready, add sour cream and chopped dill. After mixing with sour cream, the sauce needs to be boiled for another 3 minutes. and remove from the stove.

It is not necessary to use powder from one type of mushroom. So that the sauce made from dry ground mushrooms has a more interesting and unusual taste, can be mixed different variants. For example, boletus, boletus and oyster mushrooms will go well together. You can combine them to your liking.

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Homemade sauce made from dried mushrooms with milk. Mushroom sauce is prepared on the basis of Bechamel sauce; boiled mushrooms are crushed and combined with milk sauce. It makes an excellent sauce for main courses of potatoes, pasta, vegetables and cereals. If you are a fan of vegetarian cuisine, then mushroom sauce can become your indispensable assistant. And during the period of fasting, mushrooms become just a lifesaver. The taste and color of the mushroom sauce directly depends on the added mushrooms; if they are porcini mushrooms, then the sauce will be light in color. IN this recipe The sauce consists mainly of dried honey mushrooms with a small addition of puffball powder, which is why the color of the sauce is darker.

Required ingredients:

250 ml. water;

250 ml. milk (warm);

30 g flour;

40 g butter;

Salt and black pepper to taste.

How to cook:

Any dried mushrooms are suitable for making this sauce. I took some dried honey mushrooms and dry raincoat powder. Before you start cooking, honey mushrooms need to be soaked in warm water for a couple of hours.

Add raincoat powder to honey mushrooms and stir.

Then boil the mushrooms in the same water until they become soft. It took me about an hour. Boil the mushrooms over low heat with the lid closed. The remaining cooking water will also go into the sauce. If your water starts to evaporate too early, you can add a little.

Transfer the finished mushrooms to a blender or mixer and grind to a pulp. Set aside.

Take a saucepan or small saucepan, pour flour into it and add butter.

Place this mixture on the stove and heat. Mix the ingredients until smooth. The mixture should be very thick and creamy in color.

Add mushroom pulp to this mixture and mix well.

Add warmed milk and whisk the sauce thoroughly until smooth.

Season with salt and ground black pepper to taste. Bring to a light boil and heat for about 2 to 3 minutes. The consistency of the mushroom sauce can be easily adjusted by reducing the liquid. If necessary, you can add a little more boiled milk.Mushroom sauce made from dried mushrooms is ready!

Serve it as a side dish for your main course or with sandwiches as a snack.

The original sauce will make any dish tastier - even a side dish, even meat, even a salad. At the same time, you will have to spend very little time preparing it. In the same way, very quickly and simply, you can mix a mushroom sauce, for the base of which both champignons and any wild mushrooms are suitable.

Classic mushroom champignon sauce

Product composition: 170 g fresh champignons, onion, 70 g butter, 1 large spoon of flour, a glass of very heavy cream, salt, ground nutmeg.

1. After cleaning, mushrooms and onions are cut into miniature cubes. Next, they are fried together in a frying pan greased with oil until all the liquid released from the champignons has evaporated.
2. The contents of the frying pan are laid out on a plate, and butter is added to the remaining fat. When it melts, add flour, pour in cream and heat everything together well. You can't let it go milk product to a boil!
3. Mushrooms with onions, salt and nutmeg are added to the cream.
4. Heat the sauce, stirring frequently, until it thickens.

If the housewife has gone too far with the thickness of the dish, the same heavy cream or even regular milk will help correct the situation.

With creamy taste

Ingredients: 180 g of porcini mushrooms, 260 g of cream (35% fat), 3-4 garlic cloves, 55 g of butter, a pinch of ground black pepper and ground nutmeg, salt.

1. The butter is melted in a frying pan. Chopped garlic is placed in it and heated over low heat for a couple of minutes. Be sure to continuously stir the product so that it does not burn.
2. Next, finely chopped porcini mushrooms are poured into the frying pan. They are immediately salted, seasoned with seasonings and left on the fire for 8-9 minutes.
3. Thick heavy cream is poured in and the resulting mass simmers for 7-8 minutes with frequent stirring. During this time, the sauce will thicken and decrease in volume.

To make the mushroom sauce from champignons with cream smooth, you can beat it with an immersion blender.

Mushroom sauce for meat - step by step

Ingredients: 110 g champignons, large onion (white), 60 g butter and 1.5 cups cream (both dairy products should be as fat as possible), a pinch of salt, 1 large spoon of wheat flour.

1. Small pieces of onion are fried in well-heated vegetable oil until golden brown. Then chopped mushrooms are poured into the frying pan and the entire mass is cooked until the liquid from the container has completely evaporated.
2. Melt butter in a separate frying pan and combine with flour. This is where the cream is poured. The mass is simmered over low heat.
3. The frying from the first step is transferred to the creamy base for the sauce, the mass is salted and cooked for another 4-6 minutes with frequent stirring.

Serve the mushroom sauce with the meat hot with plenty of chopped fresh herbs.

Spaghetti recipe

Ingredients: half a kilo of fresh champignons, 25 g each of butter and high-grade flour, a full glass of not too fatty sour cream, onions, a mixture of colored ground peppers, salt.

1. First, fry the onion in any vegetable oil until transparent. Chopped fresh mushrooms and the mass is left on the fire until all the moisture has evaporated from the frying pan.
2. In another container, melt the butter and fry the flour in it for a couple of minutes. The latter should not change color, much less burn.
3. A thick mixture of flour and butter is transferred to the mushrooms, all ingredients are salted and peppered to taste and simmered for a couple of minutes. You should not add spices with a very strong taste to the future sauce, otherwise they will “eclipse” the mushrooms.
4. The last thing to go into the pan is sour cream. When the mass boils, you can turn off the fire under it.

This spaghetti sauce is served hot.

From dried mushrooms

Ingredients: 15-20 g of any dried mushrooms (preferably white), 1-3 garlic cloves, 1 tbsp. spoon of flour, 350-450 ml of mushroom broth, spices to taste, 90 ml of medium fat sour cream, salt.

1. First you need to deal with the dried mushrooms. They are washed well and filled with boiling water for at least 3 hours, but you can even leave them overnight. Porcini mushrooms are ideal for this sauce because they add amazing flavor.
2. Prepared mushrooms are boiled in boiling water for 20-25 minutes. The broth remaining after them is not poured out - it will also be used in the future in the cooking process.
3. Finished mushrooms are finely chopped.
4. Flour is fried in a frying pan in a small amount of any oil. It's gradually getting closer to her mushroom broth and the whole mass is stirred intensively.
5. Sour cream, spices and salt are added. It is enough to simmer the mixture for another 3-4 minutes until it thickens.

The prepared dried mushroom sauce is good both hot and cold.

Mushroom sauce with sour cream base

Ingredients: 90 ml fat milk, 380 g fresh champignons, a whole glass homemade sour cream, 3 large spoons of pre-sifted flour, 60 g of maximum fat butter, onion, salt, ground black pepper.

1. The onion is peeled, cut into smaller pieces and sautéed in butter. When the vegetable acquires a golden hue, go to it small pieces mushrooms Together, the products are simmered over medium heat for 3-4 minutes.
2. The sauce base is sprinkled with flour, salt and pepper.
3. Everything is thoroughly mixed. Without interrupting this process, milk is poured into the frying pan and the sauce continues to simmer until full readiness mushrooms
4. All that remains is to add sour cream and cook the treat until thickened. The fire should be minimal so that the mass does not burn.

Ready creamy mushroom sauce You can serve with pieces or grind them in a blender. If the dish will be complemented by hash browns, pancakes, or simply served with salted crackers, then it will first need to be thoroughly cooled.

Bechamel with mushrooms

Product composition: 290 g fresh mushrooms(preferably champignons), 730 ml homemade milk, 80 g butter, 60 g pre-sifted flour, half a bunch of fresh dill, coarse salt, ground nutmeg.

1. The mushrooms are thoroughly washed, lightly dried and cut into thin slices. Melt butter in a frying pan and fry slices of champignons on it until fully cooked. This will take 12-15 minutes. The contents of the pan are periodically stirred with a wide spatula.
2. The onion is peeled, cut very finely and added to the almost finished mushrooms. After mixing, the ingredients cook together for 3-4 minutes. The mass is salted and sprinkled with seasoning.
3. Flour is added to the remaining ingredients through a sieve. After adding it, the components of the container are quickly and actively mixed.
4. The milk warms up well in the saucepans. It is introduced into the sauce base in a thin stream when the flour is completely dissolved. In this case, the mass should be stirred continuously.
5. Cook the dish for another 5-6 minutes at a low boil.
6. At the very end, chopped dill is added to the sauce.