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

The porcini mushroom sauce turns out to be 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 a restaurant one.

How to make porcini mushroom sauce

Porcini mushrooms are very popular among lovers of quiet hunting. A wide variety of dishes are prepared with them. But it turns out especially tasty with their use of gravy. 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 to thicken the gravy. You can dilute it to the desired consistency with milk or broth, which is preheated.

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

How to make dried porcini mushroom sauce

Dried porcini mushroom gravy turns out to be fragrant and very tasty. First, the fruits are poured with water so that the liquid completely covers them, and left for 3-4 hours. All specimens should swell. If necessary, you can add more water.

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

How to make frozen porcini mushroom sauce

The sauce from frozen porcini mushrooms is no worse than from fresh ones. This is due to the fact that the 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 get them out of the freezer in advance and transfer them to the refrigerator compartment. Don't put porcini mushrooms in the microwave or hot water. Thus, defrosting will take place faster, but the fruit bodies will lose their shape and change the taste not for the better.

Stew frozen porcini mushrooms for the same amount of time as freshly harvested ones.

How to make fresh porcini mushroom gravy

Fresh fruits are first sorted out, only strong and undamaged ones are suitable for cooking. Throwing worms are immediately thrown away. It is best to use young porcini mushrooms, as large ones absorb a lot of toxins and can be harmful to health.

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

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

Porcini Mushroom Sauce Recipes

Gravy helps to reveal the taste of any dish. In winter, canned porcini mushrooms, dried, salted or frozen, can be used for cooking.

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 porcini mushroom sauce

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

You will need:

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

Cooking process:

1. Pour water over fruit bodies that have been previously cleaned and washed. Salt. Cook until cooked. Get it out with a slotted spoon. Rinse and cool. Cut into small cubes. Leave the broth for further cooking.
2. Sauté chopped onions until soft in butter.
3. Add porcini mushrooms, chopped garlic. Darken on a minimum flame for a quarter of an hour. Stir constantly, as the sauce can burn.
4. In a separate frying pan, brown the flour with the addition of butter. Pour in broth. Mix thoroughly and quickly. There should be no lumps. Cook for 10 minutes. The fire should be minimal.
5. Connect the two masses. Salt. Sprinkle with pepper and stir. If you need a delicate uniform consistency, then you can whip the mixture with an immersion blender.
6. Cook with the lid closed for three minutes. Remove from the stove and leave for 10 minutes.

The greens will help improve the taste of the sauce

Mushroom sauce with porcini mushrooms and sour cream

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

Required components:

• flour - 60 g;
• boiled porcini mushroom - 250 g;
• black pepper - 5 g;
• mushroom broth - 800 ml;
• onions - 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 them separately. The process will take about 20 minutes. At this point, the released liquid should have evaporated.
3. Combine with flour. Stir constantly, pour in the hot broth. It can be used to adjust the desired thickness of the sauce.
4. Introduce sour cream. Salt. Then pepper.
5. Warm up for three minutes. Turn off the heat and insist under a closed lid for seven minutes.

Serve hot

Mushroom sauce with porcini mushrooms with nutmeg

The sauce helps turn a regular piece of meat or cutlet into a gourmet, expensive meal. You can cook it with any mushrooms, but with white mushrooms, it turns out to be especially tender and aromatic.

Ingredients 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 branches;
• dried porcini mushrooms - 7 large;
• white wine - 60 ml.

Cooking instructions:

1. Pour boiling water over porcini mushrooms. Insist half an hour. Take out and grind.
2. If the infusion is not entirely clean, then strain.
3. Heat oil in a saucepan. Add finely chopped onion. Darken for three minutes until lightly browned.
4. Add chopped garlic. Darken for half a minute.
5. Add flour. While stirring, cook for two minutes. The flour should darken slightly.
6. Pour in wine. Stir 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. Turn the fire down to minimum. Boil the gravy for 11 minutes. Stir occasionally. Beat with a blender.

Serve the sauce, garnished with herbs

Porcini mushroom sauce with garlic

Garlic adds spice to the sauce, and lemon peel fills it with an amazing aroma.

You will need:

• butter - 60 g;
• nutmeg;
• lemon peel - 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 down.
2. Melt butter in a saucepan. Arrange the porcini mushrooms, cut into slices. Fry for half a minute. The fire should be medium.
3. Add finely chopped garlic cloves. Pour in the cream. Mix.
4. Sprinkle in lemon zest, then nutmeg and pepper. Salt.
5. Stir constantly and cook for three minutes.
6. Add grated cheese. Darken until the last added product dissolves.

Serve deliciously with boiled, fried or baked potatoes

Porcini mushroom sauce with onions and cheese

Mushroom porcini sauce is ideal with 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;
• onions - 150 g;
• greens;
• olive oil - 50 ml;
• garlic - 2 cloves.

Step by step process:

1. Chop the onion, then the garlic cloves.
2. Sort out, rinse and dice the porcini mushrooms.
3. Heat oil in a saucepan. Place garlic and onion. Simmer for three minutes.
4. Put the minced meat mixed with forest fruits. Sprinkle with pepper. Salt. Stir constantly, fry for seven minutes. In the process of cooking, break up the 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. Sprinkle with chopped herbs if desired.

For cooking, use hard cheese

Mushroom porcini sauce with melted cheese

The processed cheese helps to enhance the flavor of the sauce.

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. Put 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. 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 has melted, the dish is immediately ready to eat.

Serve the finished product beautifully in a separate small bowl

Lean porcini mushroom sauce

Diet is a complex process that not everyone can withstand. 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 useful, but also delicious. Lean mushroom sauce will enhance the taste of any porridge and easily replace meat products. Therefore, in addition to losing weight, the sauce is ideal for vegetarians and people who are fasting.

You will need:

• dry porcini mushrooms - 70 g;
• salt;
• onions - 130 g;
• carrots - 70 g;
• spice;
• sweet pepper - 70 g;
• vegetable oil - 60 g;
• flour - 60 g.

Step by step process:

1. Pour water over the fruiting bodies overnight. Take out with a slotted spoon and chop. Make the cubes smaller. Do not drain the water, it is useful for making the sauce.
2. Chop the onion. Grate the carrots finely. Grind the pepper, which can be omitted if desired. Fry with porcini mushrooms.
3. Fry flour. Its color should be dark cream. Pour in oil. Stir until smooth. Remove from heat and cool. Repeat the process several times until the mixture is thick enough.
4. Pour in a little of the water remaining after soaking. Mix. Add spices and salt and cook for seven minutes.
5. Add fried foods. Darken on a low flame 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, since 100 g contains 34 kcal. The figure becomes higher when adding different 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 melted cheese - 200 kcal.

Conclusion

Porcini sauce is a delicious addition to rice, buckwheat, potatoes and pasta. A properly prepared gravy has a high taste and is suitable for consumption by people who watch their figures.

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