Creamy mushroom sauce is a classic! It’s easy, fast, and most importantly affordable! Sauce with mushrooms can be different; oyster mushrooms, chanterelles, honey mushrooms, wild mushrooms are put in it (this is, of course, a separate story), but most often they use champignons. this is a separate story.
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Classic sauce
For a recipe made according to the classics, it is better to take royal (brown) champignons. They are more fragrant than white ones. You can make creamy mushroom sauce with milk, but it is not as good as with cream. But this is the case, then do not skimp on full-fat butter, at least 82.5%.
We will need:
- Champignons – 150-200 g
- Onion (medium size) – 1 pc.
- Butter – 50 g
- Unscented sunflower oil – 2 tbsp. l.
- Wheat flour – 1 tbsp. l.
- Cream (20%) – 200-300 ml
- Salt – 1 pinch
- Ground black pepper to taste
- Ground nutmeg on the tip of a knife
How to cook:
Whenever you need to fry mushrooms, you need to start with the onions!
- We wash and clean the champignons with onions and chop them into small cubes; the mushrooms can be cut larger, but this is a matter of taste.
- Place the frying pan on the fire, pour in the oil and add the onion, fry until transparent.
- Add the mushrooms and increase the heat so the liquid evaporates faster, after evaporation, fry for about 5 minutes.
- Add butter and pour in the cream, do not leave the stove, stirring constantly until it boils.
- Reduce heat and add salt, pepper and ground nutmeg.
- Next, add flour little by little and do not forget to stir, bring to the desired degree of thickness and turn off.
This sauce is especially good for spaghetti and any pasta. But it can also be used as a sauce for rice or for buckwheat. In principle, this is a universal sauce for potatoes and porridge. And if you beat it with a blender, you will get an excellent dip sauce.
Creamy mushroom sauce with sour cream
This recipe is fattier and a little sour. But no less tasty, and maybe even tastier than the classic sauce with cream. And besides, mushroom sauce with champignon sour cream is an easier recipe.
Ingredients:
- Champignons – 150-200 g
- Onion – 1 pc. medium size
- Sour cream (15-20%) – 100-200 g
- Butter – 30 g
- Vegetable oil – 2 tbsp. l.
- Dill (parsley) – 1/2 bunch
- Salt – 1 pinch
- Ground black pepper to taste
How to cook:
- Chop the onion into small cubes and sauté in sunflower oil until transparent.
- Add butter and champignons; if a lot of liquid has been released, add heat and simmer for about five minutes.
- Salt, pepper, add sour cream and simmer for another five minutes.
- Add finely chopped herbs, mix and turn off, let stand for a couple of minutes.
If the sauce is a bit runny, you can thicken it with flour.
This sauce goes with the same side dishes as the previous one. We recommend trying it as sauce for French fries. Serve it with meat, cutlets and pancakes.
Champignon sauce in the oven
You can also prepare champignon sauce not only in a frying pan, but also in the oven. This recipe is more dietary, because we will not fry the ingredients. We’ll also use less fatty cream.
We will need:
- Champignons – 150-200 g
- Onions – 1 pc.
- Garlic – 2 cloves
- Cream (10%) – 250 ml
- Salt – 1 pinch
- Ground black pepper to taste
- Ground nutmeg on the tip of a knife
How to do:
- Cut the mushrooms into slices and lightly add salt, let them release their juice and release their aroma.
- Chop the onion and garlic as finely as possible.
- Mix onions, garlic with mushrooms and sprinkle with spices.
- Pour in cream and place in a preheated oven at 180 degrees for 10-15 minutes.
- Afterwards, you can add a little more salt and, if desired, puree it with a blender.
- Mushroom sauce from champignons recipe from the oven, ready!
As you can see, preparing mushroom sauce in the oven is very simple and quick. And you can serve it with buckwheat, mashed potatoes and of course with pasta.
Fast recipe
Everyone who fasts knows the feeling of wanting something tasty. This lean mushroom sauce is just what you need. You can pour it over any porridge, casseroles, pasta and puree, and serve it with pancakes. We will prepare mushroom sauce without sour cream and cream.
We will need:
- Champignons – 300 gr.
- Onions – 1 pc.
- Water – 100 ml
- Unscented sunflower oil – 3 tbsp. l.
- Wheat flour – 2 tbsp. l.
- Dill – 1 bunch
- Salt – 1 pinch
- Ground black pepper to taste
- Ground nutmeg on the tip of a knife
How to make mushroom sauce from champignons:
- Pour one tablespoon of oil into the pan and add flour.
- Fry until the flour darkens slightly.
- We begin to slowly add water and immediately stir with a whisk until thickened.
- In another frying pan, fry finely chopped mushrooms and onions until half cooked.
- Then transfer the mushrooms to the flour and butter sauce and simmer over low heat for a couple of minutes.
- Don’t forget to stir, add salt, pepper and dill at the end.
- Lenten mushroom sauce is ready!
You can also make this sauce using mushroom broth and even without mushrooms. Just replace the water with mushroom broth (you can even dissolve the cube in boiling water) and add fried onions to it.
Mushroom broth sauce is a great quick idea and an opportunity to save money. And if you cook with mushrooms, the broth will infuse the sauce with even more mushroom flavor. Mushroom sauce with broth is much tastier!
Now you know how to prepare mushroom sauce from champignons. If you want to make these sauces more aromatic and with a deeper rich taste? Chop or grate the garlic, but add it to the sauce at the very end, as soon as you turn off the gas and cover with a lid. Be careful, the aroma can knock you off your feet!
Nowadays, you can also prepare cream sauce without cream; for this, use any vegetable milk. Also see our other lenten sauce recipes.
