Mushroom sauce from champignons with sour cream recipe. Mushroom champignon sauce: recipes with photos. Mushroom julienne sauce

Sour cream can be served with absolutely any side dish. But how to cook such goulash at home? If you do not know the answer to the question posed, then this article is intended specifically for you. In it we will tell you in detail how sour cream and mushroom sauce is made in different ways.

Choosing the Main Ingredient

Mushroom sauce with sour cream can be made using completely different ingredients. However, the main component of such goulash should be fresh champignons. After all, only with them you can get the most delicious and aromatic dish. If for one reason or another you were unable to purchase such a product, then we recommend buying fresh oyster mushrooms or frozen forest mushrooms.

Step-by-step recipe: mushroom sauce

Cream for such a dish should be purchased as fresh and as rich as possible. If you do not want to use such a dairy product, then you can purchase regular sour cream. But first things first.

Stewing a dish

After both of these ingredients turn red, they should be seasoned with pepper, salt and other spices. Next, you need to add a little cooking fat and add all the sour cream. After boiling the ingredients, you should get a very thick and flavorful sauce.

How to present it to the table

After the mushroom sauce with sour cream is completely prepared, it should be removed from the stove and left under a tight-fitting lid for ¼ hour. Next, you need to put some side dish on a plate and generously pour goulash over it. You can also sprinkle the prepared lunch with finely chopped herbs. Enjoy your meal!

Mushroom sauce with sour cream: step-by-step recipe

As mentioned above, there are many options for creating such a dish. Above we told you how to make sauce with champignons. Now I would like to tell you how to use fresh oyster mushrooms for such goulash.

So, we need:

large fresh oyster mushrooms - about 500 g;
store-bought high-fat cream - approximately 200 ml;
melted butter - approximately 35 g;
white flour - about 7 g;
deodorized vegetable oil - about 40 ml;

Food preparation

Surely everyone knows that fresh oyster mushrooms have rather fleshy and soft caps, but very hard legs. In this regard, they should be processed separately from each other. To begin with, all the mushrooms need to be thoroughly washed and then cleaned of unnecessary elements. Next, you need to place the caps and legs on different plates. In this case, the first ingredient should be chopped into strips, and the second should be placed in a blender bowl and grinded at high speed. As for the onion, it can be chopped in the same way.

Heat treatment

To make the oyster mushroom sauce aromatic and tasty, the main ingredient should be thoroughly fried. To do this, heat the deodorized oil in a frying pan and then add the mushrooms and chopped onions. These ingredients should be thermally processed until they are browned.

Extinguishing process

After the minced mushroom is fried, it needs to be seasoned with salt and other spices. You also need to add heavy cream to the oyster mushrooms and onions. If it seems to you that the addition of the dairy product has made the sauce too runny, it is recommended to add a little white flour to it. However, this process should be carried out using a small tea strainer. Otherwise, a large number of unpleasant lumps may form in the sauce.

After adding the flour, the mushroom goulash must be brought to a boil, removed from the stove and left covered for about 10 minutes. Thanks to the mentioned ingredient, the sauce will thicken well, making it more tasty and satisfying.

Serve it right at the table

After preparing the creamy sauce with oyster mushrooms, it should be placed on a plate along with some side dish. Crumpled potatoes, pasta, buckwheat porridge or boiled long-grain rice will serve well as the latter.

Making tomato cream sauce with mushrooms

Now you know how to prepare mushroom sauce with sour cream. Champignons play a major role in this goulash. After all, only thanks to them the sauce acquires a special aroma and taste. However, it should be noted that this dish can be made not only with sour cream, but also with such a component as tomato paste. Due to its presence, it becomes sharper and acquires a pleasant reddish tint.

If you don’t know how to prepare such a dish yourself, then we will tell you about it right now.

So, we need:

medium-sized fresh champignons - about 600 g;
store-bought high-fat sour cream - approximately 250 ml;
white onion - 1 large head;
large juicy carrot - 1 pc.;
deodorized vegetable oil - about 50 ml;
tomato paste - a couple of large spoons;
crushed allspice - use to taste;
salt and other spices - at your discretion.

Processing the ingredients

After purchasing all the necessary ingredients, you should immediately begin processing them. To do this, fresh champignons need to be thoroughly rinsed in warm water, and then all unnecessary elements are cut off from them. Next, the prepared mushrooms must be cut along the legs into not very thick plates.

As for juicy carrots and sweet onions, they should be peeled and chopped. The first vegetable is cut into half circles, and the second vegetable is cut into half rings.

Cooking on the stove

Before heat treatment, you may think there are too many champignons. But that's not true. After all, during the frying process they will noticeably decrease in size.

So, to prepare mushroom goulash, you should take a deep saucepan, pour oil into it and place all the champignons. After all the juice has come out of them, you need to turn the heat to maximum and keep it in this position until all the excess liquid has evaporated. Next, add onions and carrots to the mushrooms, and then fry all the ingredients until golden brown.

Final stage

After frying the food in vegetable oil, add salt and other spices to it, and then season it with fresh sour cream and tomato paste. In this composition, the mushroom sauce must be brought to a boil and cooked for 10 minutes. It is recommended to stir it regularly with a spoon.

Serving at the dinner table

Having made the tomato-cream sauce with champignons, it should be immediately presented to the table. To do this, place any side dish (for example, boiled spaghetti or other pasta) in a not very deep plate, and generously pour goulash on top. You can also sprinkle the prepared lunch with fresh green onions or dill and parsley.

Let's sum it up

With the recipes presented, it will be easy and simple for you to prepare mushroom sauce at home. It should be noted that such a dish can be used not only for serving it at the dinner table along with some kind of side dish. For example, some housewives use ready-made sauce with champignons to make homemade pizza. It's simply spread over the dough and then topped with more grated cheese. Believe me, each of your household members will be delighted with such baked goods.

Properly made champignon gravy can decorate any dish and add new notes of piquant aroma to it. It is relatively easy to prepare, because home conditions allow you to do it quickly, using fresh or frozen mushrooms. The secrets of preparing champignon-based sauces lie in the choice of products and their processing.

How to make mushroom sauce

To properly and tasty prepare mushroom sauce based on champignons, you need to choose the main component. Fresh, dried or prepared frozen mushrooms are suitable. You can take them solo or combine them with others - white ones, chanterelles, honey mushrooms or boletus. The options are unlimited. The mushrooms are thoroughly washed, cleaned, if necessary, of impurities and films, chopped and, if desired, fried to enhance the taste.

Heat treatment can be carried out in combination with onions to obtain a richer taste. You can use vegetable oil or butter for frying. In this case, mushroom and onion slices are fried until excess moisture evaporates, and then filled with broth (mushroom, vegetable or meat), sour cream, cream or mayonnaise. Seasonings include salt and ground black pepper. Mushroom sauce combines deliciously with garlic, herbs, and horseradish.

Particular attention should be paid to spices - there can be an unlimited quantity of them. Thyme, rosemary, Provençal herbs, and allspice are best suited to mushroom sauces. In addition to spices and seasonings, it is allowed to add cheese, tomatoes, and apples to sauces on champignons. You can thicken the consistency with flour, herbs or eggs.

Creamy sauce with champignons or based on sour cream/mayonnaise/milk takes a little longer to prepare than classic white sauce, because it needs to be boiled to the required thickness. It is best to do this in a saucepan: saute the flour, pour in mushroom broth, and boil the mushrooms. Add onion, a heap of spices, pour in cream or sour cream, let it simmer and leave to simmer, serve with pasta or chicken.

Mushroom sauce - recipe

All cooks will appreciate the step-by-step recipe for mushroom sauce with photos, which will help create a gravy that is pleasant in taste and appearance, suitable for most dishes. A universal kitchen filling will enhance the taste of pasta, highlight tender chicken meat, and the aroma of pork and beef. Vegetarians or those who are losing weight will also appreciate lean champignon sauce, because it is healthy with proteins, but does not contain any animal ingredients.

From champignons

Cooking time: half an hour.
Number of servings: 10 persons.
Calorie content of the dish: 172 kcal.
Purpose: for lunch.
Kitchen: author's.

The mushroom champignon sauce presented below is called white, is simple to make and has a rich, unusual taste. It is based on fresh mushrooms and butter, filled with milk and spices. This gravy is suitable for poultry or freshly sliced vegetables; additional ingredients may include spices and green onions, which can easily be replaced with parsley or dill.

Ingredients:

champignons – 0.7 kg;
butter – 40 g;
onions – 1 pc.;
milk - liter;
flour – 60 g;
black pepper – 2 g;
green onions - 4 stalks.

Cooking method:

Wash the mushrooms, add water, and boil. Add salt and cook for 15 minutes at low boil.
Peel the onion, chop it, do the same with the mushrooms.
Melt the butter, sauté the onion pieces for four minutes, add the mushroom slices, and simmer.
Add flour, pour in milk, stir thoroughly to avoid lumps, and strain if desired. Cook over low heat until thickened. It is not necessary to cover with a lid.
Chop the green onions and season the sauce. Transfer to a separate bowl or immediately pour over the meat or steamed fish.

Creamy

Cooking time: half an hour.
Number of servings: 3 persons.
Calorie content of the dish: 177 kcal.
Purpose: for dinner.
Kitchen: author's.
Difficulty of preparation: medium.

Creamy mushroom sauce harmonizes perfectly with pasta and serves as an excellent topping that emphasizes the taste of the products. The special aroma of the gravy is created by the used nutmeg, hard cheese and garlic. The champignon sauce with cream has a slight sourness due to the use of lemon juice and traditional spices.

Ingredients:

fresh champignons – 150 g;
cream 10% fat - a glass;
butter – 50 g;
onion – 1 pc.;
processed cheese – 20 g;
nutmeg - a pinch;
Italian herbs - a pinch;
garlic – clove;
lemon juice – 20 ml.

Cooking method:

Melt the butter, fry the chopped onion in it until smooth, add salt and pepper.
Wipe the champignons with a damp cloth, cut into slices, and fry until lightly browned.
Add cream to mushroom slices and season with spices. Stir thoroughly, simmer over medium heat for 20 minutes so that the sauce evaporates a little and thickens.
Add finely grated cheese, leave until completely melted, pour in lemon juice, add garlic flakes. You need to give it a couple of minutes to saturate.

With sour cream

Cooking time: half an hour.
Number of servings: 4 persons.
Calorie content of the dish: 179 kcal.
Purpose: for lunch.
Kitchen: author's.
Difficulty of preparation: medium.

Mushroom sauce with sour cream turns out to be very attractive and suitable for seasoning many delicacies - from meat to fish. You can use not only fresh, but also pickled mushrooms for cooking - this will make the gravy more spicy and rich. For spices, it is good to use bay leaf and parsley. Champignon sauce with sour cream will please everyone who tries it.

Ingredients:

champignons – half a kilo;
onions – 2 pcs.;
sour cream – 100 ml;
flour – 20 g;
vegetable oil -80 ml;
bay leaf – 2 pcs.;
water – 100 ml;
parsley - 2 stems.

Cooking method:

Rinse the mushrooms with cold water, cut into slices half a centimeter thick, and similarly cut the onion into half rings.
Heat a frying pan, add oil, first fry the onion until golden, then add the mushroom slices and fry for five minutes. Add salt, pepper, and flour.
Add sour cream, stir, pour in water. Simmer for 15 minutes, covered, using moderate heat. Season with bay leaf five minutes before readiness, garnish with herbs, you can try different types.

With mayonnaise

Cooking time: half an hour.
Number of servings: 4 persons.
Calorie content of the dish: 182 kcal.
Purpose: for dinner.
Kitchen: author's.
Difficulty of preparation: medium.

Mushroom sauce with mayonnaise is high in calories, but at the same time serves as a source of beneficial nutrients. The fat in the mayonnaise filling gives it a special softness and tenderness, which goes well with fried carrots and onions and tomato sauce taken as additional products. It is better to take mayonnaise with a medium fat content.

Ingredients:

fresh champignons – 350 g;
onion – 1 pc.;
carrots – 1 pc.;
parsley – 30 g;
salad mayonnaise – 50 ml;
bay leaf – 1 pc.;
ketchup – 30 ml.

Cooking method:

Rinse the champignons well with cold water, place in a colander to drain excess moisture, and cut into thin slices.
Peel the carrots, grate coarsely, chop the onion into small cubes.
Heat the oil, fry the onion until golden brown, add the carrots, fry for a couple of minutes.
Add the mushroom slices there and simmer under the lid until the mushrooms are half cooked.
Season with bay leaf, black pepper, and salt. Simmer for six minutes.
Pour in mayonnaise, ketchup, and after two minutes, finely chopped herbs. Simmer for two minutes, serve with potatoes, spaghetti or rice.
Ketchup can be replaced with tomatoes crushed in a blender or tomato paste diluted with water in a 1:1 ratio.

With milk

Cooking time: half an hour.
Number of servings: 6 persons.
Calorie content of the dish: 175 kcal.
Purpose: for lunch.
Kitchen: author's.
Difficulty of preparation: medium.

Mushroom sauce made from champignons with milk goes well with fresh or stewed vegetables, making sautés or stews more tasty and aromatic. To make it, you can take fresh or dry champignons and mix them with porcini mushroom powder to enhance the taste. A universal dressing will perfectly emphasize the freshness of products and make their aroma recognizable and spicy.

Ingredients:

milk - a glass;
champignons – 600 g;
dried porcini mushrooms – 100 g;
onions – 2 pcs.;
flour – 40 g;
vegetable oil – 40 ml.

Cooking method:

Soak porcini mushrooms in warm water for 20 minutes, rinse and cut. Chop the fresh champignons and do the same with the onions.
Fry the onion with mushroom slices until soft and the liquid has evaporated, saute the flour in another frying pan, mix with dry mushrooms.
Fry for a minute, pour in milk, season with spices. Bring to a boil and serve with vegetables or on top of steak.

Frozen mushrooms with sour cream

Cooking time: half an hour.
Number of servings: 2 persons.
Calorie content of the dish: 179 kcal.
Purpose: for dinner.
Kitchen: author's.
Difficulty of preparation: medium.

Mushroom sauce made from frozen mushrooms with sour cream is easy to make because it does not require defrosting the ingredients. You can even freeze food for future use and then use it in winter. You just need to pour them into a frying pan and cook until done; you don’t even need to cut them. The exquisite aroma of the pouring will make any dish even tastier, it stimulates appetite, and household members are able to devour a portion of it very quickly.

Ingredients:

frozen champignons – 300 g;
egg yolks – 2 pcs.;
vegetable broth – 100 ml;
wheat flour – 20 grams;
sour cream – 150 ml;
butter – 40 g;
lemon juice - a couple of drops.

Cooking method:

Melt the butter and fry the mushrooms.
Pour flour into cold broth, stir, pour over mushrooms, salt and pepper.
Combine sour cream with yolks, beat for a couple of minutes, pour in lemon juice.

Mushrooms and sour cream are a food match made in heaven. Rich in taste and aroma, mushrooms contrast perfectly with tender, fatty and creamy sour cream. A stunning combination of flavors - good company for any side dish or main dish of meat and poultry.

Mushroom sauce with sour cream and champignons

Ingredients:

butter - 35 g;
garlic cloves - 2 pcs.;
champignons - 240 g;
dry white wine - 120 ml;
cream - 150 ml;
white onion - 90 g;
fat sour cream - 150 ml.

Preparation

First, start preparing all the ingredients: clean the mushroom caps and shake off any dirt from the stems with a dry cloth. Depending on the size, champignons can be cut into 4-8 pieces. Peel and finely chop the onion, pass the garlic through a press.

Having melted the butter in a saucepan, first sauté the chopped onion in it for about 2-3 minutes, and then add the garlic to it and wait another half a minute. When the garlic releases its aroma, add the mushrooms to it and wait until all the excess moisture has evaporated. Season the base of our sauce and add wine. When 2/3 of the wine has also evaporated, pour the cream and sour cream mixture into the pan, reduce the heat and let the sauce simmer for a couple of minutes until it thickens.

Sauce with mushrooms and sour cream

Ingredients:

butter - 35 g;
rosemary sprig;
champignons - 250 g;
sour cream - 200 ml;
grated cheddar - 80 g;
garlic cloves - 2 pcs.;
walnuts - 50 g;
parsley.

Preparation

Having melted the butter, fry the crushed (but not crushed!) clove of garlic and rosemary leaves in it.

We filter the aromatic oil and return it to a clean frying pan, using it to saute the mushrooms. As soon as the mushrooms release moisture, season them, add sour cream and grated cheese and mix well. When the cheese is completely melted and the sauce thickens, remove it from the heat, mix with walnuts and parsley leaves, and then serve.

Mushroom sauce with sour cream - recipe

Ingredients:

porcini mushrooms - 280 g;
butter - 35 g;
shallot - 50 g;
garlic cloves - 2 pcs.;
heavy cream - 200 ml;
sour cream - 150 ml;
a pinch of dried thyme;
grated parmesan - 60 g;
parsley leaves.

Preparation

Sauté chopped shallots with garlic and thyme in melted butter for 2-3 minutes. After chopping peeled fresh porcini mushrooms (you can also use dried ones, just soak them first), place them in a frying pan and season with sea salt. After 5-6 minutes, pour the mixture of cream and sour cream over the mushrooms, and then simmer over medium heat until thickened. Finally, add grated cheese to the sour cream sauce and wait until it is completely melted. Toss the sauce with the parsley leaves before serving.

Simple mushroom sauce with sour cream

For an appetizer - the basic recipe, which can be used as a basis for making sour cream sauce from any mushrooms. We settled on the most affordable ones - champignons.

Ingredients:

olive oil - 15 ml;
a sprig of fresh thyme;
champignons - 200 g;
sour cream - 200 ml;
vegetable broth - 50 ml;
flour - 5 g;
green onions.

Preparation

First, heat the oil and put the whole thyme sprig into it. When the thyme releases its aroma, the sprig can be removed and the oil used to fry the mushrooms. If you use wild mushrooms, it is better to blanch them before frying, but regular store-bought champignons can be fried immediately. When the mushrooms release their juice, season them with freshly ground pepper and sea salt, wait until the moisture evaporates and sprinkle the mushrooms with flour. Fry the flour for 30 seconds to avoid the characteristic mealy taste in the finished sauce, and then pour the contents of the pan with broth and mix with sour cream. Simmer the sauce over medium heat until it thickens.

How to make mushroom sauce with sour cream

To give the dish brightness and special taste, it is customary to use all kinds of dressings. A simple and popular option is mushroom sauce with sour cream. Depending on the size of the components, it can become a separate dish.

Recipe for mushroom sauce with sour cream

Mushroom sauce is easy to prepare. All components are common and available at any time of the year. This gravy is in perfect harmony with meat, fish, and poultry. Even a gourmet will love the pasta seasoned with sauce. Can serve as a basis for julienne.

Source: Depositphotos

Mushroom sauce with sour cream - a delicious appetizing dressing for any dish

Ingredients:

any fresh mushrooms - 500 g;
2 medium onions;
fat sour cream - 4–5 tbsp. l.;
salt - to taste;
vegetable or butter - for frying.

Additional components (optional):

flour - 1 tbsp. l.;
dried porcini mushrooms (to enhance the taste) - 100 g;
ground black pepper - 2–3 g.

The finished product yield will be 350–400 ml.

Mushroom sauce with sour cream, how to prepare:

Finely chop the onion and mushrooms. Please note that all cuts in the recipe are preferably small.
For frying, mix vegetable oil with a piece of butter in a frying pan. It will taste better this way.
Sauté the chopped onion over low heat until transparent.
As soon as the onion smell starts and golden color appears, add the mushrooms and continue to simmer. Do not cover with a lid and stir to avoid burning.
To add a special aroma, grind dried mushrooms in a coffee grinder and add additionally to the roast. If you take forest ones, it is better to boil them first.
After excess moisture has evaporated from the mass, sprinkle with flour. This technique allows you to thicken the sauce.
Let the onion-mushroom mixture brown slightly.
Add sour cream step by step. You can replace it with cream, but the taste will be more neutral.
Bring to a boil, hold for 5–8 minutes. Then remove from heating.

The sauce is ready. Delicious both cold and hot. You can serve it to the table.

Before eating, garnish with chopped herbs. If you fry potatoes or boil pasta, you will get a complete light dinner.

Bechamel sauce with mushrooms

porcini mushrooms or champignons - 170–200 g;
milk - 450 ml;
2–3 tbsp. l. butter;
flour - 50–60 g;
2 chicken yolks;
water or meat broth - 200 ml;
salt - 1/4 tsp.

Cooking time - 30 minutes.

Procedure:

Finely chop the mushrooms.
Fry the flour in oil in a frying pan for 1-2 minutes.
Gradually pour in 1.5 cups of milk, stir. You should get a homogeneous consistency.
Whisk the remaining milk with the yolks and add to the hot solution on the stove. Add the broth there and add salt.
After boiling, turn off the heat and add the remaining milk.
Add mushrooms and simmer for 10–15 minutes. At the end, season with butter.

After cooling, you can take the sample.

The calorie content of mushroom sauce is 80 kcal per 100 g. So it is acceptable to include it in your daily diet; it will not harm your figure. Bon appetit!

Porcini mushrooms are probably the most aromatic, so soup, sauces, and other dishes with them turn out simply magnificent; the aroma cannot be described in words. Oddly enough, for soups, sauces, and stews, it is better to use dried mushrooms. And if you have fresh or frozen ones, then it’s better to fry them - with potatoes and onions it will turn out very tasty. Don’t forget that when using wild mushrooms, even those collected in ecologically clean areas, boil them in salted water for 30 minutes, after which you can stew or fry.

Ingredients

1 handful of dried porcini mushrooms
1 large onion
30 g butter
2 pinches of salt
100 ml sour cream
150 ml mushroom broth
1.5 tbsp. l. flour
1/5 tsp. ground black pepper
fresh dill

Preparation

1. Pour warm or hot water over dried mushrooms. They should have a pleasant but specific smell, and there should be no rot or damage on the surface. After 15 minutes, drain the mushrooms, then boil them in salted water for an hour. Do not pour out the broth.

2. Peel the onion and chop finely.

3. Melt the butter in a frying pan and add the onions and wait until they acquire a caramel color. You need to sauté the vegetable over low heat, stirring.

4. Cool the boiled porcini mushrooms and chop finely.

5. Transfer the chopped mushrooms to the onion into the frying pan and fry everything together for a couple more minutes.

6. Add sour cream and stir, simmer for a couple more minutes over low heat.

7. Add 100-150 ml of mushroom or any other broth, or even plain water, into the frying pan. Add ground black pepper and nutmeg (optional) and simmer for 5 minutes, stirring.