Creamy mushroom sauce: recipe

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Sauces are present in the cuisine of almost every nation. But not all of them have passed the test of time and were able to reach the table of contemporaries. At the moment, there are several basic sauces that will suit almost any dish. One of the best will be discussed in the article.

Types of sauces

A wide variety of sauces are used for cooking. Most often, vegetables, cream and cheeses are taken to prepare the latter. Sauces with tomatoes and spices are quite popular, and creamy mushroom sauce has a special taste. It is prepared for meat, fish and mushroom dishes.

History of the sauce

The emergence of the first sauce dates back to about 25 BC, but their heyday was in the second half of the past millennium. Recipes were invented before, but at that time the proportions were not recorded, so the sauces of that time did not have a clear recipe.

Despite the fact that nobility was not engaged in cooking, they often became the authors of this or that sauce. For example, such a famous sauce as mayonnaise is associated with the name LouisCrillonsky, who, being in the Spanish service, captured the city of Mahon. There, during the feast, a sauce was presented, which included eggs, lemon juice and olive oil. Subsequently, he received the name "mayonnaise", which means "Maonian" in French.

In fact, the history of the emergence of sauces is very ornate and interesting, but any of them is a mixture of several components that decorate the main dish. Therefore, when cooking, you can use your imagination and create something new.

Method of cooking

Extraordinary tenderness and pleasant aroma belong to the creamy mushroom sauce. The recipe is quite simple and does not take much time. Once cooked, it can be served with almost any meal.

Also, during cooking, you can influence the density of the product and the structure. In some cases, the sauce is whipped with a blender to make it as homogeneous as possible.

Ingredients for cooking:

• wheat flour - 25 grams;
• s alt - half a teaspoon;
• butter - 60 grams;
• cream - 350 ml;
• medium bulb head - 1 pc.;
• unfrozen champignons - 100 grams;
• vegetable oil - 100 grams.

Using this amount of ingredients, the sauce is enough for about 7 dishes.

Cooking:

1. Wash mushrooms, get rid of excess water in them. To do this, after washing, they can be put in a deep bowl so that excess water is glassdown, then drain it.
2. Chop each mushroom finely. The smaller they are, the more juice they give and the richer the taste will be.
3. Peel and finely chop a medium onion.
4. Heat a frying pan, add vegetable oil to it and fry the onion in it until it turns yellow and becomes soft.
5. Add champignons, covering the pan with a lid until all excess moisture has evaporated.
6. Take another frying pan, melt the butter on it and carefully add 25 grams of flour and mix thoroughly. In order for the sauce to be creamy, you need to fry the flour, and only then add the butter. If a thinner sauce is required, then the portion of flour can be reduced by 2-3 times.
7. Add cream to the resulting mixture, mix. The heating of the burner should be low, boiling should be avoided.
8. Combine the mushrooms and onions with the flour mixture and heat for about five more minutes. If the sauce is too thick, add a little milk and cook for another two minutes.

Creamy mushroom sauce is ready. It remains only to pour the dish into a special container for sauces and serve.

Which mushrooms to choose?

A big plus of this sauce is that it uses both forest mushrooms and purchased ones, for example, champignons. If possible, it is much better to purchase fresh forest ones, as they have a richer taste and dense structure.

If it is not possible to purchase them, then it is quite possible to get by with fresh champignons. They have less pronouncedsaturation. But the creamy mushroom sauce of champignons will be very close in taste to forest mushrooms. Last but not least, you should buy frozen champignons or oyster mushrooms. Their downside is that they lose a lot of water when defrosted and the taste of the sauce will be worse.

Chicken in sauce

Sometimes it happens that you want to cook something restaurant, but do not spend a lot of money. Then the recipe for chicken in a creamy mushroom sauce will come to the rescue. Everything you need for it can be found in almost any store.

Required Components:

• mushrooms, preferably champignons. They will need about 150-200 grams;
• chicken fillet about half a kilo;
• heavy cream about 300 ml, fat content over 20%;
• fat sour cream - 50 grams;
• mustard - about 15 grams;
• big onion;
• butter - one tablespoon;
• s alt and pepper;
• garlic - 10 grams.

For beauty, you can add a sprig of dill and parsley.

Cooking the dish:

1. Chicken fillet cut into large slices, sprinkle with s alt and pepper. If s alt and pepper do not stick well to the meat, then you need to add a little vegetable oil.
2. Heat the pan, add sunflower oil and a little butter.
3. Put the chopped chicken on a hot pan, fry until a beautiful golden color.
4. Set the chicken aside, it should cool down a bit. Leave the oil after frying.
5. Mushrooms cut into medium pieces, after themcut the whole onion into very small pieces.
6. Crush the garlic with the flat side of a knife.
7. In the remaining oil after frying the chicken, put crushed garlic and add more butter, fry and discard it.
8. Throw the onion into the pan with the mushrooms.
9. Wait until the mixture turns golden, reduce the heating power.
10. Pour cream, add sour cream, mustard and some spices.
11. Stir what happened.
12. You should keep an eye on the future creamy mushroom sauce so that it does not boil. Stir as often as possible.
13. Add the previously cooked chicken pieces, close the lid and simmer for a few minutes. The sauce needs to be constantly stirred so that it does not curdle.
14. The stove can be turned off after 10-15 minutes.

The dish is ready. Now it's ready to serve.

Chicken Recipe

To prepare chicken creamy mushroom sauce, you will need almost the same ingredients as in the previous recipe. But there are slight differences in the cooking method.

For the recipe you will need:

• mushrooms - 900 grams;
• sour cream - 200 grams;
• milk - 250 ml;
• onion - 150 grams;
• carrot - 1 pc.;
• chicken fillet - half a kilo.

This amount of food is enough for about five servings.

Recipe:

1. Rinse the chicken thoroughly and cut into very small pieces, you can even pass the meat through a meat grinder.
2. Put carrots and onions in a hot pan and fry with oil until yellow.
3. Cut the mushrooms into large pieces and add to the pan.
4. Pour milk, sour cream and leave to stew on low power for about half an hour.

Creamy mushroom sauce with chicken is ready. It can be served at the table by pouring it into a gravy boat.

Spaghetti Recipe

Most often, it is pasta that becomes a side dish for such sauces. This recipe will list all the ingredients so that the sauce fits perfectly with the spaghetti.

Components:

• soy sauce - 50 ml;
• garlic - 2 heads;
• low fat cream – 250 ml;
• champignons or any other mushrooms - 900 grams;
• sunflower oil - 50 ml;
• spaghetti - half a kilo.

Recipe:

1. Rinse mushrooms, remove excess moisture from them, cut into large pieces.
2. Fry them in vegetable oil for about five minutes over high heat. They should darken and take on a golden hue.
3. Pour soy sauce with cream into them, stirring constantly. This process should take at least five minutes.
4. At the end, add seasonings of your choice and garlic.
5. In parallel, throw spaghetti into a pot of boiling s alted water. Cook on medium power for about 15 minutes.

Creamy Mushroom Spaghetti Sauce is ready to serve. It is usually poured on top of the main dish.

Dishes for sauce

Most often, the basis for dishes served with sauces, in addition to meat, fish and poultry, are flour products. It is with them that the sauce is revealed more fully. Therefore, pasta in a creamy mushroom sauce will be much tastier than rice or buckwheat with it.

For such a sauce, it is preferable to choose varieties of pasta made from durum wheat. Such products are much tastier and retain their appearance and taste longer.