Porcini mushroom sauce: for meat, pasta, recipes with photos

Porcini mushroom sauce is not only tasty and tender, but also very satisfying. It will amaze everyone with its aroma and help diversify the menu. In a maximum of half an hour, everyone will be able to prepare an amazing sauce that will be no worse than the restaurant one.

How to make mushroom sauce from porcini mushrooms

Porcini mushrooms are very popular among lovers of quiet hunting. A wide variety of dishes are prepared with them. But the gravy turns out especially tasty using them. The sauce is prepared on the basis of fish or meat broth, cream, sour cream, mayonnaise, milk and or wine.

In addition, vegetables, fruits or cheese are added to the hot dish to enhance the taste, as well as flour, which helps make the gravy thicker.You can dilute it to the desired consistency with milk or broth, which is preheated.

The sauce is consumed as an independent dish, as well as an addition to any cereals, pasta or vegetable puree.

How to make sauce from dried porcini mushrooms

The sauce made from dried porcini mushrooms is aromatic and very tasty. First, the fruits are poured with water so that the liquid completely covers them, and left for 3-4 hours. All copies should swell. If necessary, you can add more water.

There is no need to drain the liquid. It turns out aromatic and is ideal for further preparation of the sauce. Porcini mushrooms are taken out with a slotted spoon, squeezed out and used according to the chosen recipe.

How to make mushroom sauce from frozen porcini mushrooms

The gravy from frozen porcini mushrooms is no worse than from fresh ones. This is due to the fact that a frozen product retains its full taste and nutritional properties, as well as aroma.

Before you start cooking, you need to thaw the forest fruits. To do this, you need to take them out of the freezer in advance and transfer them to the refrigerator compartment. Do not place porcini mushrooms in the microwave or hot water. This way, defrosting will be faster, but the fruiting bodies will lose their shape and change the taste not for the better.

Frozen porcini mushrooms need to be stewed for the same amount of time as freshly picked ones.

How to make fresh porcini mushroom gravy

Fresh fruits are first sorted; only strong and undamaged ones are suitable for cooking. Those that have been eaten by worms are immediately thrown away. It is best to use young porcini mushrooms, as large ones absorb large amounts of toxins and can be harmful to health.

After this, they are cleaned, removing all debris and washed. Then boil in salted water until tender. During the cooking process, change the water once, which draws out harmful substances from the fruiting bodies. The broth is not poured out, but used to make sauce or soup.

Not only fresh but also dried fruits are suitable for the sauce.

Porcini mushroom sauce recipes

Gravy helps bring out the flavor of any dish. In winter, you can use canned porcini mushrooms, dried, salted or frozen, for cooking.

Advice! Prepare the sauce just before serving. Do not prepare it for future use, as when it cools it will change its taste and become thicker.

Below are the best recipes for stewed porcini mushrooms with the addition of various ingredients, thanks to which everyone will be able to prepare an amazingly tasty sauce the first time. It will harmoniously complement any dish.

Classic mushroom sauce made from porcini mushrooms

The traditional version has an incredible aroma and great taste. It works well in chicken dishes and pasta.

You will need:

  • fresh porcini mushrooms – 170 g;
  • ground black pepper;
  • butter – 120 g;
  • salt;
  • onion – 240 g;
  • garlic – 3 cloves;
  • flour – 40 g;
  • mushroom broth – 480 ml.

Cooking process:

  1. Pour water over the fruiting bodies, which have previously been cleaned and washed. Add some salt. Cook until fully cooked. Remove with a slotted spoon. Rinse and cool. Cut into small cubes. Leave the broth for further preparation.
  2. Sauté chopped onion in butter until soft.
  3. Add porcini mushrooms and chopped garlic. Simmer on low heat for a quarter of an hour. You need to stir constantly, as the sauce may burn.
  4. In a separate frying pan, brown the flour with the addition of butter. Pour in the broth. Mix thoroughly and quickly. There should be no lumps. Cook for 10 minutes. The fire should be minimal.
  5. Combine two masses. Add salt. Sprinkle with pepper and stir. If you need a delicate, homogeneous consistency, you can beat the mixture with an immersion blender.
  6. Cook with the lid closed for three minutes. Remove from heat and leave for 10 minutes.

Greens will help improve the taste of the sauce

Mushroom sauce made from porcini mushrooms and sour cream

A detailed recipe with photos will help you cook mushrooms in white sour cream sauce the first time. The dish will be a wonderful addition to fluffy rice.

Required components:

  • flour – 60 g;
  • boiled porcini mushroom – 250 g;
  • black pepper – 5 g;
  • mushroom broth – 800 ml;
  • onion – 360 g;
  • salt;
  • sour cream – 110 ml;
  • butter – 70 g.

Step by step process:

  1. Chop the peeled onions. Fry until golden brown.
  2. Finely chop the fruit bodies and fry separately. The process will take about 20 minutes. By this time, the released liquid should evaporate.
  3. Combine with flour. Stirring constantly, pour in the hot broth. With its help you can adjust the desired thickness of the sauce.
  4. Add sour cream. Add salt. Then pepper.
  5. Warm up for three minutes. Turn off the heat and leave with the lid closed for seven minutes.

Serve the gravy hot

Mushroom sauce with porcini mushrooms and nutmeg

The sauce helps turn an ordinary piece of meat or cutlet into an exquisite, expensive dish. You can cook it with any mushrooms, but with white ones it turns out especially tender and aromatic.

Ingredients needed for the sauce:

  • butter – 40 g;
  • black pepper;
  • shallots – 1 pc.;
  • salt;
  • garlic – 1 clove;
  • nutmeg – 2 g;
  • flour – 30 g;
  • boiling water – 500 ml;
  • cayenne pepper – 2 g;
  • thyme – 3 sprigs;
  • dried porcini mushrooms – 7 large;
  • white wine – 60 ml.

Cooking instructions:

  1. Pour boiling water over porcini mushrooms. Leave for half an hour. Remove and chop.
  2. If the infusion is not completely pure, then strain.
  3. Heat oil in a saucepan. Add finely chopped onion. Simmer for three minutes until lightly browned.
  4. Add chopped garlic. Simmer for half a minute.
  5. Add flour. Stirring, cook for two minutes. The flour should darken slightly.
  6. Pour wine. Stirring constantly, simmer for two minutes. Sprinkle with spices and herbs. Pour in a little infusion from porcini mushrooms. Mix. Make sure there are no lumps.
  7. Pour in the remaining infusion. Boil.
  8. Switch the heat to low. Reduce the gravy for 11 minutes. Stir occasionally. Beat with a blender.
Advice! Hot spices are used with caution, as they interrupt the taste and aroma of the main product.

Serve the sauce, garnished with herbs

Porcini mushroom sauce with garlic

Garlic gives the sauce a spicy kick, and lemon zest adds an amazing aroma.

You will need:

  • butter – 60 g;
  • nutmeg;
  • lemon zest – 10 g;
  • porcini mushrooms – 230 g;
  • black pepper;
  • garlic – 2 cloves;
  • cheese – 60 g;
  • cream – 360 ml.

Step by step process:

  1. Boil forest fruits. Cool.
  2. Melt butter in a saucepan. Place sliced ​​porcini mushrooms. Fry for half a minute. The fire should be medium.
  3. Add finely chopped garlic cloves. Pour in the cream. Mix.
  4. Add lemon zest, then nutmeg and pepper. Add salt.
  5. Stirring constantly, cook for three minutes.
  6. Add grated cheese. Simmer until the last added product is dissolved.

The gravy is delicious served with boiled, fried or baked potatoes.

Porcini mushroom sauce with onion and cheese

Porcini mushroom sauce is perfect for pasta. To make it more satisfying, minced meat is added to the composition.

Required Products:

  • minced meat – 230 g;
  • cheese – 130 g;
  • porcini mushroom – 170 g;
  • salt;
  • cream – 330 ml;
  • pepper;
  • onion – 150 g;
  • greenery;
  • olive oil – 50 ml;
  • garlic – 2 cloves.

Step by step process:

  1. Chop the onion, then the garlic cloves.
  2. Sort, wash and cut into cubes the porcini mushrooms.
  3. Heat the oil in a saucepan. Place garlic and onion. Simmer for three minutes.
  4. Add minced meat mixed with forest fruits. Sprinkle with pepper. Add salt. Stirring constantly, fry for seven minutes. During cooking, break up any lumps with a spatula.
  5. Pour in the cream. Cook over low heat until the mixture boils. Add grated cheese. Mix.
  6. Serve in a minute. If desired, sprinkle with chopped herbs.

Hard cheese is used for preparation.

Mushroom sauce from porcini mushrooms with melted cheese

Cream cheese helps to enhance the flavor of the sauce.

Advice! At the end of cooking, you can add any chopped greens to the gravy.

Required Products:

  • processed cheese – 130 g;
  • salt;
  • nuts – 20 g;
  • sour cream – 230 ml;
  • olive oil – 40 ml;
  • pepper;
  • boiled porcini mushrooms – 130 g.

Step by step process:

  1. Place the cheese in the freezer for half an hour. This preparation will help simplify the grinding process.
  2. Chop the mushrooms. Fry until golden brown. Grind the nuts in a coffee grinder and combine with the fried product.
  3. Pour in sour cream. Add salt. Sprinkle with pepper and simmer for 12 minutes. Stir constantly during the process.
  4. Take out the cheese and grate on a medium grater. Pour into sauce. When the product melts, the dish is immediately ready to eat.

Serve the finished product beautifully in a separate small bowl.

Lenten porcini mushroom sauce

Diet is a complex process that not everyone can handle. Many people think that it is necessary to eat tasteless and monotonous dishes. The proposed recipe is able to prove to everyone that the menu can be not only healthy, but also tasty. Lenten mushroom gravy will improve the taste of any porridge and easily replace meat products. Therefore, in addition to those losing weight, the sauce is ideal for vegetarians and people fasting.

You will need:

  • dry porcini mushrooms – 70 g;
  • salt;
  • onion – 130 g;
  • carrots – 70 g;
  • spices;
  • sweet pepper – 70 g;
  • vegetable oil – 60 g;
  • flour – 60 g.

Step by step process:

  1. Soak the fruiting bodies in water overnight. Remove with a slotted spoon and chop. Make cubes smaller. Do not drain the water; it will be useful for preparing the sauce.
  2. Chop the onion. Finely grate the carrots. Grind the pepper, which can be omitted if desired. Fry with porcini mushrooms.
  3. Fry the flour. Its color should become dark cream. Pour in the oil. Stir until smooth. Remove from heat and cool. Repeat the process several times until the mixture becomes thick enough.
  4. Pour in some of the remaining water after soaking. Mix. Add spices and salt and cook for seven minutes.
  5. Add fried foods. Simmer over low heat for several minutes.

Sauce with porcini mushrooms and vegetables is nutritious and healthy

Calorie content of porcini mushroom sauce

The porcini mushroom itself is low in calories, as it contains 34 kcal per 100 g. The indicator becomes higher when adding various products. The sauce according to the classic recipe contains 102 kcal per 100 g, with sour cream - 69 kcal, with nutmeg - 67 kcal, with garlic - 143 kcal, with onions and cheese - 174 kcal, with processed cheese - 200 kcal.

Advice! You can add your favorite spices and chopped herbs to all the proposed recipes. If you like a liquid sauce, then you need to beat the finished dish with a blender.

Conclusion

Porcini mushroom sauce is a delicious addition to rice, buckwheat, potatoes and pasta. Properly prepared gravy has high taste and is suitable for consumption by people watching their figure.

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