Mushroom sauce from honey mushrooms: recipes with photos

Mushroom sauce made from honey mushrooms is appreciated by almost everyone, because it goes amazingly with any dish, even the most ordinary one. World chefs annually compete with each other in preparing creamy mushroom sauces from honey mushrooms, because the dish goes well with meat, fish, and vegetable side dishes.

It is often served with casseroles, pastas, cutlets, spaghetti, etc. No wonder the French say that you can eat old skin with this sauce.

How to make mushroom sauce from honey mushrooms

Sauces are prepared from almost a wide variety of mushrooms. Due to their crispy structure, honey mushrooms are very popular. As a rule, such gravies are prepared in meat and fish broths, sour cream, cream, wine, and milk. In addition, cheese, tomatoes, onions, capers, garlic, apples and other products are added to the dish. Flour is used as a thickener.

Recipes for mushroom sauce from honey mushrooms

It is known that sauces reveal the taste of any dish. The ability to select the right ingredients distinguishes an experienced cook from a beginner. Gravy is often prepared with dairy products, as cream amazingly reveals the taste of honey mushrooms.If you don’t have fresh mushrooms, you can use dried, frozen, salted and even canned.

In order to please your loved ones with exquisite culinary skills, for example, cooking honey mushrooms in cream in a frying pan, you need to practice preparing such dishes.

Honey mushrooms in creamy sauce

It takes about an hour to cook; the base can be any broth: meat, vegetable, fish, mushroom. In fact, the taste largely depends on the quality and quantity of butter and cream. The first should only be creamy.

For the recipe for honey mushrooms in creamy sauce you will need:

• fresh mushrooms – 500 g;
• onion – 2 heads;
• flour – 2 tbsp. l.;
• mushroom broth – 100 g;
• butter – 30 g;
• salt – 1 tsp;
• black pepper – 0.5 tsp;
• a bunch of parsley;
• bay leaf – 3 pcs.

Preparation:

1. Rinse the fruits under running water, cut off the ends of the stems, place in boiling, slightly salted water and boil for 20 minutes.
2. Place in a colander, strain the broth, leave 100 ml, the rest can be used to make soup.
3. Chop the mushrooms.
4. Peel the onion heads and cut into half rings.
5. Put butter in a frying pan, melt it, then add chopped onion.
6. As soon as the onions are browned, add the fruiting bodies, flour and stir.
7. To prevent lumps from forming, the broth should be poured in small portions, stirring constantly.
8. Add cream, bay leaf, black pepper, salt. Mix the mass.
9. Cook for another 15 minutes until the mushrooms are ready.

Finally, garnish with parsley. When serving, you can add finely chopped garlic if desired. A recipe with a photo of honey mushrooms in creamy sauce does not require any special culinary skills.

Honey mushrooms in sour cream sauce

Sour cream of any fat content is suitable for this recipe.This honey mushroom sauce goes well with pasta, noodles, buckwheat, stewed spinach, etc.

Ingredients:

• mushrooms – 700 g;
• sour cream – 400 g;
• flour – 2 tbsp. l.;
• onion – 3 heads;
• butter – 150 g;
• coriander – 0.5 tsp;
• paprika – 1 tsp;
• garlic – 2 cloves;
• bay leaf – 1 pc.;
• dry basil – 1 tsp;
• salt, black pepper - to taste;
• parsley, dill - 0.5 bunch.

Preparation:

1. The fruits are peeled, thrown into boiling water and cooked for 15 minutes.
2. The water is drained and the mushrooms are washed under cold running water.
3. Place honey mushrooms in a dry deep frying pan and dry until the moisture evaporates.
4. Put butter there and fry the mushrooms.
5. The onion is peeled, chopped into half rings and added to honey mushrooms. Bring until golden brown.
6. Add flour and stir-fry.
7. Pour in sour cream, mix and add all the spices.
8. Cover with a lid and simmer for 20 minutes.
9. Garlic, dill and parsley are finely chopped and added to the dish 5 minutes before readiness.

Serve hot as a side dish.

Mushroom sauce from honey mushrooms with cream and cheese

This honey mushroom cheese sauce is perfect for spaghetti. And there is no secret in this, because the recipe was invented in Italy itself.

Ingredients:

• honey mushrooms – 400 g;
• hard cheese – 150 g;
• onion – 1 head;
• cream – 200 g;
• butter – 100 g;
• nutmeg - to taste;
• salt, black pepper - to taste.

Cooking process:

1. Boil mushrooms in salted water for about 15 minutes.
2. Grate the cheese.
3. Cut the onion into cubes and fry in butter.
4. Add mushrooms, fry until golden brown.
5. Add cream, stir, grate a little nutmeg.
6. Salt and pepper.
7. At the end, add the cheese, stir the mixture constantly until the cheese is completely melted.

This gravy is usually served in portions in bowls as a separate dish.Or pour it over spaghetti.

Mushroom leg sauce

The stems of the fruits have a coarser consistency than the caps. Some experts use stems only on young fruiting bodies. Meanwhile, they are also edible, like the top part. The only difference is in the preparation process. The legs should be cooked longer by approximately 20 minutes.

You will need:

• Honey mushroom legs – 500 g;
• onion – 1 pc.;
• flour – 2 tbsp. l.;
• sunflower oil – 70 g;
• carrots – 1 pc.;
• garlic – 2 cloves;
• salt, black pepper - to taste.

Preparation:

1. Separate the stems from the fruits, peel and rinse under water.
2. Boil in boiling water, skimming off the foam, for 30 minutes.
3. Drain the honey mushrooms in a colander and let the water drain.
4. Chop the onion, grate the carrots and fry everything in sunflower oil.
5. Grind the legs in a meat grinder and add to the vegetables.
6. Fry the mixture for 15 minutes.
7. At the end, squeeze out the garlic and add to the dish.
8. Fry the flour in a separate dry frying pan, add a little water and add to the mushroom mixture.

The result is a vegetarian sauce that is served with Lenten dishes.

Mushroom sauce from honey mushrooms for pasta

Mushroom sauces based on dairy products are often served with pasta. However, in this recipe the main ingredients are tomatoes.

Ingredients:

• pasta – 500 g;
• tomatoes - 5 medium fruits;
• frozen honey mushrooms – 250 g;
• onion - head;
• garlic – 1 clove;
• vegetable oil – 3 tbsp. l.;
• spices - to taste.

Preparation:

1. Pour boiling water over the tomatoes, remove the skin and finely chop.
2. Chop the onion and fry until transparent, add tomatoes to it.
3. At the same time, boil the pasta in salted water.
4. Add frozen honey mushrooms to the vegetables and cook until done.
5. Add spices and squeezed garlic.
6. Place the pasta in a colander and add to the vegetables and mushrooms.

The end result is a wonderful dish that is also quick to prepare.

Frozen mushroom sauce

Despite the fact that frozen mushrooms are used in this dish, the sauce is juicy and aromatic.

Ingredients:

• frozen fruits – 500 g;
• vegetable oil – 25 ml;
• butter – 20 g;
• onion - 1 head;
• black pepper – 0.5 tsp;
• salt - to taste.

Preparation:

1. Finely chop the onion and fry in vegetable oil until lightly browned.
2. Add frozen fruits to the onions (no need to defrost first).
3. As soon as the mushroom liquid evaporates, and the mushrooms themselves darken and release the aroma, turn off the stove and immediately put a piece of butter there.
4. Turn everything into a homogeneous mass using a blender. If the sauce turns out to be dry, add a little boiled water.

No greens were used in this recipe because they can overpower the natural flavor of the mushrooms.

Dry mushroom sauce

Many people know that sauces made from dried mushrooms are richer and more flavorful.

You will need:

• dried honey mushrooms – 50 g;
• water – 1 glass;
• milk – 250 ml;
• flour – 30 g;
• butter –50 g;
• salt – 1 tsp;
• ground black pepper - to taste;
• nutmeg - a pinch.

Preparation:

1. Pour dry mushrooms with water and leave for 2 hours.
2. Place the mushrooms on the fire, and after boiling, cook for another 10 minutes.
3. Grind honey mushrooms directly in a saucepan with a blender.
4. In a saucepan, fry the flour in butter.
5. Add mushroom mixture to them.
6. Heat the milk well and add it to the mushrooms in a thin stream.
7. Stir the mixture constantly, as it will constantly thicken.
8. Add salt, pepper and nutmeg.

Since the dish contains a lot of mushroom broth, it turns out incredibly flavorful.

Calorie content of honey mushrooms with cream

The nutritional value of honey mushrooms with cream is:

• calorie content – ​​47.8 kcal;
• proteins – 2.3 g;
• fats – 2.9 g;
• carbohydrates – 3 g.

Since 10% cream is often used, the mushroom sauce is quite high in calories.

Conclusion

If you wish, you can prepare mushroom sauce from honey mushrooms every day. This is not surprising, because it adds a life-giving touch to ordinary pasta, spaghetti, buckwheat, wheat porridge, mashed potatoes, etc. Ordinary sour cream and creamy options cannot be confused with mushroom ones. Even if honey mushrooms or other mushrooms are not visible in the dish, the smell and incomparable taste of the gravy will reveal the presence of “forest meat” in it.

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