Porcini mushrooms in cream: recipes with photos

Porcini mushroom sauce with cream is a tasty, tender and satisfying dish with a great aroma that can add variety to the regular menu. It can be prepared using broths, sour cream, cream, mayonnaise, milk or wine. It is often served as a sauce for pasta, cereals or pureed vegetables, but it is possible to use creamy mushroom sauce as a main dish.

How to cook porcini mushrooms with cream

Mushroom sauce is prepared from both fresh and dried or frozen fruit bodies. Dried specimens will need to be kept in water for some time so that they are saturated with liquid and regain their shape. Thawing may be required depending on the desired consistency of the future gravy. If in the finished dish porcini mushrooms should be cut into pieces or they are planned to be fried until golden brown, then you need to defrost the fruiting bodies. In other cases this is not necessary.

The sauce is prepared from fresh, dry and frozen mushrooms

To obtain a thick consistency of the gravy, starch or flour is added to it; you can also use cheese or other ingredients. The flour is pre-fried in a dry frying pan or in butter until brown. This way the finished dish will be tastier and get a beautiful brown color.

For cooking, the fruit bodies are chopped very finely, sometimes even a blender or meat grinder is used. Otherwise, instead of gravy, you will end up with porcini mushrooms stewed in cream.

Usually onions are added to the gravy to enhance and highlight the taste and smell of boletus. It should be cut as small as possible so that it is practically invisible.

If a recipe requires frying any ingredient, it is better to use butter, although vegetable oil is also allowed.

Mushroom sauce can be served as a gravy, in which case it should be hot. As a separate dish, it can be placed on the table cold. To prevent a film from forming on it as it cools, it is covered with pre-oiled parchment paper.

Recipes for porcini mushrooms with cream

You can prepare porcini mushrooms in different ways, but boletus gravy with cream is the best dish that can be made from this product. Below are the best recipes with photos of porcini mushroom sauces with cream - classic, as well as with the addition of ingredients such as nutmeg, garlic, onion, processed cheese. Each of them changes the taste and aroma of the finished gravy in its own way.

Classic creamy mushroom sauce made from porcini mushrooms

Creamy mushroom sauce, prepared according to a classic recipe, has an unforgettable aroma and amazing taste.

Ingredients:

• fresh boletus – 170 g;
• 240 g onions;
• 40 g flour;
• 480 ml mushroom broth;
• 120 g butter;
• 3 cloves of garlic;
• salt, ground black pepper - to taste.

Creamy mushroom sauce can be served with pasta and chicken

Preparation procedure:

1. Peel, wash the fruit bodies, add salted water, and boil until tender. Remove from the water with a slotted spoon, rinse, cool, and cut into small cubes. Do not pour out the broth.
2. Place finely chopped onion in a saucepan and sauté until soft.
3. Finely chop the garlic and place it in a saucepan along with the boletus mushrooms. Simmer over low heat for 15 minutes, stirring so that the dish does not burn.
4. Add flour to the pan and brown by adding butter. Add the broth and stir quickly to avoid lumps. Cook for 10 minutes over low heat.
5. Pour the liquid into the boletus mushrooms, add pepper and salt, stir. To obtain a soft, homogeneous mass, you can use an immersion blender.
6. Cover the gravy with a lid and cook for 3 minutes. Remove from heat and leave for 10 minutes.

Dry porcini mushroom sauce with cream

Preparing this dish does not take much time. You can change its consistency by increasing or decreasing the amount of flour.

Ingredients:

• dried porcini mushrooms – 20 g;
• 0.2 l cream (low-fat);
• 20 g flour;
• 40 g butter;
• salt, seasonings - to taste.

Adding flour makes the mushroom sauce thicker

Step-by-step preparation:

1. Pour cold water into a bowl, place the porcini mushrooms and leave for 6-8 hours to swell.
2. Wash the prepared fruiting bodies, place them in a saucepan, add water, and put on fire. After boiling, cook for 5 minutes, remembering to remove any foam that has formed.
3. Add salt and continue to cook over low heat for 15 to 20 minutes.
4. Drain the water, dry the mushrooms and grind in a blender.
5. Add flour to a frying pan with melted butter and fry a little. Pour in the cream and, stirring vigorously, continue cooking until thickened.
6. Place the fruiting bodies, salt and pepper. Keep on the fire for another 2-3 minutes and set the gravy aside until it cools completely.

If desired, you can add your favorite spices or seasonings to the finished dish.

Porcini mushrooms in cream sauce

This sauce is considered universal because it goes well with any dish.

Ingredients:

• 150 g of fresh or frozen fruiting bodies;
• 0.25 l cream 10% fat;
• 100 g onions;
• 100 g butter;
• 120 ml water;
• 30 g fresh dill;
• salt, black pepper - to taste.

Creamy sauce with mushrooms can be served with meat and potatoes

Preparation procedure:

1. Peel and cut the fruiting bodies into small cubes.
2. Peel the onion and chop finely.
3. In a saucepan with melted butter, fry the onion until it is browned.
4. Add fruiting bodies to the bowl and continue cooking until the moisture has completely evaporated.
5. Add pepper, salt, cream. Stirring, cook for 10 minutes.
6. Finely chop the dill, place in a saucepan and continue simmering for 5 minutes.
7. Grind the gravy in a blender until smooth.
8. Return the almost finished dish to the saucepan, boil and cook until the desired thickness.

Porcini mushroom sauce with cream

Dry porcini mushrooms stewed in cream make a delicious gravy for meat dishes and side dishes. Cooking process:

• dried boletus - 30 g;
• 1 glass of hot water;
• 1 shallot;
• 1 tbsp. l. butter;
• 0.5 tsp.thyme;
• 0.25 cup cream;
• 0.3 cups grated Parmesan cheese;
• 1 tbsp. l. olive oil;
• salt, ground black pepper - to taste.

Porcini mushroom sauce is served with meat dishes and side dishes

Step-by-step preparation:

1. Pour hot water over the dried porcini mushrooms and leave to restore their shape. After 20 minutes, drain the water and save for further cooking.
2. Cut the fruiting bodies into small cubes, finely chop the onion and garlic.
3. In a frying pan with melted butter, fry the mushrooms, garlic, onion, thyme and pepper for two minutes. Salt the dish.
4. Mix cream and water and pour into pan.
5. Add Parmesan. Stirring constantly, cook the gravy for 2-4 minutes.

Sauce with porcini mushrooms, cream and melted cheese

To prepare 4 servings of this dish you will need:

• porcini mushrooms - 200 g;
• 300 ml cream 20% fat;
• 30 g butter;
• 50 g processed cheese;
• 4 cloves of garlic;
• 1 onion;
• salt, pepper - to taste.

The sauce will be most aromatic if you use frozen porcini mushrooms to prepare it.

Cooking process:

1. Wash the fruit bodies and cut into cubes.
2. Melt butter in a preheated frying pan, add porcini mushrooms and fry.
3. Add the finely chopped garlic-onion mixture to the boletus mushrooms.
4. Grate the processed cheese on a coarse grater.
5. Add cream to the pan, add salt and pepper, and mix everything.
6. Add melted cheese and simmer until boiling.

Creamy mushroom sauce goes great with meat dishes.

Porcini mushroom sauce with garlic

This recipe uses garlic to add flavor and the lemon zest adds incredible flavor.

Ingredients:

• porcini mushrooms - 230 g;
• 60 g butter;
• 10 g lemon zest;
• 60 g cheese;
• 360 ml cream;
• 2 cloves of garlic;
• nutmeg, black pepper, salt - to taste.

Porcini mushroom sauce with garlic has a delicate and piquant taste

Preparation procedure:

1. Boil the fruit bodies, cool, and cut into slices.
2. Fry porcini mushrooms in melted butter in a frying pan for about half a minute.
3. Chop the garlic, add to the boletus, add cream, mix thoroughly.
4. Add lemon zest, spices, salt.
5. Simmer porcini mushrooms in cream in a frying pan, stirring constantly for three minutes.
6. Grate and pour in the cheese.

Cooking of the gravy continues until the cheese is completely dissolved.

Porcini mushroom sauce with onion and cheese

A dish of boletus with cream, cheese and onions goes well with spaghetti. To make it more tasty and rich, you can add minced meat to the composition.

Ingredients:

• 230 g minced meat;
• porcini mushrooms - 170 g;
• 130 g cheese;
• 50 ml olive oil;
• 330 ml cream;
• 150 g onions;
• 2 cloves of garlic;
• salt, pepper, herbs - to taste.

You can add a little minced meat to the porcini mushroom sauce for a richer taste.

Preparation:

1. Finely chop the onion and garlic.
2. Peel, wash and chop the fruiting bodies into cubes.
3. Place garlic and onion in a heated frying pan. Fry for three minutes.
4. Mix porcini mushrooms with minced meat and add to the pan. Season with pepper and salt. Cook for about seven minutes, stirring frequently to avoid the formation of lumps.
5. Add cream and simmer over low heat. Add chopped cheese to the boiling mixture and mix. Leave on the stove for about another minute. Serve hot.

Fresh herbs are added to the finished sauce to taste.

Mushroom sauce made from porcini mushrooms with cream and nutmeg

The gravy with boletus and cream, made according to this recipe, has an indescribable aroma. It goes well with side dishes, meat or poultry.

To prepare porcini mushrooms with cream and nutmeg, you will need:

• fresh porcini mushrooms - 400 g;
• 1 onion;
• 200 ml cream 20% liquid;
• 1 tbsp. l. flour;
• 2 tbsp. l. vegetable oil;
• 1 tbsp. l. butter;
• 2 g nutmeg;
• pepper and salt - to taste.

Mushrooms for the sauce can be chopped in a blender or meat grinder

Preparation procedure:

1. Wash the fruit bodies, peel them, cook for 40 minutes, drain the water, chop finely.
2. Add a mixture of butter and vegetable oil to a saucepan and fry the mushrooms.
3. Add chopped onion, salt and pepper, continue cooking.
4. Add flour, stir, fry.
5. Add the cream, add the nutmeg, stirring, boil and cook the gravy over low heat for 8 minutes until the desired consistency is obtained.

Calorie content of porcini mushrooms with cream

Boletus itself is not a high-calorie product - it contains only 34 kcal per 100 g. If you make gravy from it, this value will become higher due to the addition of other ingredients. Classic sauce per 100 g of product contains 102 kcal, with nutmeg - 67 kcal, with garlic - 143 kcal, with cheese and onions - 174 kcal, with processed cheese - 200 kcal.

Conclusion

Porcini mushroom sauce with cream can be served as a main dish or as an addition to meat, poultry, and various side dishes. It has an amazing taste, a great aroma, and also does not contain a large number of calories, so it is suitable for people watching their figure.

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