Sauce from mushrooms

Main mushroom sauce

This sauce of mushrooms can be served to casseroles, rolls, potato cutlets, and also used as a basis for the preparation of more complex sauces. It consists of the following ingredients:

• 
  40 g dried mushrooms
• 
  3.5 tbsp. l. margarine (for frying)
• 
  2.5 tbsp. l. butter
• 
  1.5 tbsp. l. flour
• 
  onion
• 
  Spices, salt - to taste

Dried mushrooms boil. Passer flour, gradually brew it with hot mushroom broth and cook for 5-7 minutes, after which we filter.

Onions are cleaned and finely shredded, boiled mushrooms chop into pieces. Passer the onion, add mushrooms and fry 3-5 minutes.

We pour into the frying pan a mushroom broth with flour, salt to taste, add the spices and cook for 12-15 minutes with a weak boil. The finished sauce is seasoned with butter.

Sauce from mushrooms with tomatoes and sour cream

This sauce is prepared on the basis of the main, but its preparation has some nuances. We need the following:

• 
  400 ml of water
• 
  25 g dried mushrooms
• 
  half bulbs
• 
  half a tomato
• 
  0.5 tbsp. sour cream
• 
  5 tsp. butter
• 
  2 tsp. flour
• 
  sugar, ground black pepper, salt - to taste

Boil the dried mushrooms, decant the broth (butdo not pour out) and cut the mushrooms with small cubes. Onions are cleaned, cut into half rings and wessed in butter. Add the mushrooms to the onions, sprinkle with flour, mix and lightly brown.

We rub the tomato on the grater. Fill mushrooms with onion mushroom broth, salt to taste and cook for 10-15 minutes, do not forget to stir occasionally. Introduce sour cream and sugar, add black pepper, if necessary - a little more salt. We cook another 5-7 minutes, then remove the sauce from the fire.

Sweet and sour mushroom sauce

The taste of potato croissants, cutlets, rolls, casseroles, as well as dishes from cereals perfectly shade sweet and sour mushroom sauce. For its preparation we will need to take:

• 
  850 g of main mushroom sauce
• 
  70 g prunes
• 
  40 grams of tomato paste
• 
  2.5 tbsp. l. vegetable oil
• 
  1.5 tbsp. l. Sahara
• 
  1 tbsp. l. wine vinegar (9%)
• 
  1 tbsp. l. raisins
• 
  Spices, salt - to taste

We wash dried fruits, prunes cut intopieces. Tomato paste is baked in butter. In the main mushroom sauce we put raisins and prunes, add sugar. We pour in wine vinegar, put tomato paste and spices, salt to taste. We put the sauce on the fire and cook for 12-15 minutes from the moment of boiling. The finished sauce is seasoned with butter.

Mushroom sauce with cream

This sauce is perfect for pasta, for example, spaghetti. To make it, we will need:

• 
  200 g fresh mushrooms
• 
  1.5 tbsp. cream
• 
  3 tbsp. l. butter
• 
  3 tbsp. l. grated cheese
• 
  1 tsp. grated lemon zest
• 
  1 clove of garlic
• 
  Grated nutmeg, ground black pepper - to taste

Butter melted in shallow watersaucepan or saucepan. Mushrooms, clean, cut into slices and fry half a minute on medium heat. Add finely chopped or missed garlic through the press, pour in the cream, put the lemon zest, nutmeg and pepper. Fry 1-2 minutes, stirring. Then add the grated cheese and fry another couple of minutes.

Mushroom sauce with red wine

This sauce based on a mushroom broth with the addition of red wine is perfectly combined with meat and vegetable dishes, as well as potato rolls, croquettes and zrazes. Products for him will need the following:

• 
  400 ml of mushroom broth
• 
  400 ml of broth
• 
  150 ml of red dry wine
• 
  80 g of creamy margarine
• 
  50 g of flour
• 
  50 g of butter
• 
  50 g of onions

We connect the mushroom broth with the meat broth andbring to a boil. Passer the flour on cream margarine, brew with hot broth. Add finely chopped brown onions and cook for 12-15 minutes. We wipe the sauce through a sieve, pour the wine and bring to a boil. We fill the prepared sauce with butter.

Bon Appetit!