How to make mushroom sauce from wild mushrooms at home. TOP 11 delicious step-by-step recipes for sauces and gravies

It’s time to pick mushrooms and, of course, prepare delicious sauces and gravies from them. And naturally, we couldn’t help but share our recipes with you.

Fresh porcini mushroom sauce with cream

Mushroom sauce made from porcini mushrooms with cream, this is perhaps the most delicious sauce recipe. It’s not for nothing that the porcini mushroom is considered the king of the forest.

Composition:

• Porcini mushrooms – 150 gr.
• Onion – 1 head
• Garlic – 1 clove
• Onion – 1 head
• Vegetable oil – 2 tbsp. l.
• Butter – 1 tbsp. l.
• Cream – 1 glass
• Muka – 1 h. l.
• Salt and pepper to taste. 

How to make mushroom sauce from porcini mushrooms:

1. Chop the onion into cubes or thin half rings and start frying in a mixture of two oils until transparent.
2. At this time, cut the mushrooms (into cubes or slices), then add them to the onion and turn up the heat.
3. Fry until the mushrooms are golden brown for 10-15 minutes.
4. Chop the garlic and add to the mushrooms.
5. Then pour in the cream, wait until it boils and reduce the heat, cover with a lid and simmer for 5-7 minutes.
6. If the sauce is thin, add a teaspoon of flour or more, according to your preference.
7. Season with pepper, salt and porcini mushroom sauce with cream is ready.

This mushroom sauce made from fresh mushrooms is perfect for pasta and all types of pasta. Also, at the stage of frying the mushrooms, you can add chicken fillet to them.

Wild mushrooms with chicken in creamy sauce are a complete dish. And if you are not afraid of calories, then take thicker cream, it will be tastier.

Porcini mushroom sauce with sour cream

A similar recipe for gravy made from fresh porcini mushrooms, but with sour cream and broth. It is prepared on the basis of French Roux sauce, which is essentially a thickener.

We will need:

• Porcini mushrooms – 200 gr.
• Muka – 2 h. l.
• Mushroom broth – 200 ml.
• Onions – 1 pc.
• Sour cream – 3 tbsp. l.
• Vegetable oil – 2 tbsp. l.
• Butter – 1 tbsp. l.
• Dill – 0.5 bunch.
• Salt and pepper to taste. 

How to make mushroom sauce from porcini mushrooms:

1. As in the first recipe, fry the onions and mushrooms in vegetable oil and remove them from the pan.
2. In the same frying pan, begin to melt the butter, then add flour to it and begin to fry (this is Roux sauce).
3. Stir while frying the flour until a nutty smell appears.
4. Then add the broth in small portions, stirring the sauce with a whisk all the time.
5. Next, stir in sour cream, salt and pepper, add mushrooms and bring the sauce to a boil.
6. Turn off the heat, add chopped dill and the porcini mushroom sauce is ready.

Wild mushrooms, sour cream and herbs – isn’t this happiness? And if you serve sauce with mashed potatoes, then it’s just a bomb!

By the way, you can prepare the gravy as in the recipe above without the Roux sauce. Just thicken everything with flour at the very end.

Mushroom chanterelle sauce with cream

Chanterelle mushroom sauce is an equally delicious recipe. If desired, it can be smoothed in a blender at the end.

Composition:

• Chanterelles – 200 gr.
• Onion – 1 head
• Vegetable oil – 2 tbsp. l.
• Butter – 1 tbsp. l.
• Cream – 1 glass
• Muka – 1 h. l.
• Fresh thyme – 1 sprig
• Ground nutmeg – a pinch
• Salt and pepper to taste. 

Mushroom gravy recipe: 

1. Chop the onion and chanterelles and fry over medium heat in a mixture of two oils.
2. If a lot of moisture is released, increase the heat and fry the mushrooms until crusty.
3. Then pour in the cream and throw in a sprig of thyme and a pinch of nutmeg, bring to a boil.
4. Reduce heat and simmer the mushrooms under the lid for 10 minutes, then remove the thyme.
5. After this, add pepper, adjust the sauce with salt and the chanterelle sauce with cream is ready.

Similarly, you can prepare chanterelle sauce with milk instead of cream. And even make a Lenten version of it, but more on that later.

If the sauce turns out to be thick, then use it as dip and serve it with snacks, sausages or even chicken kebab.

From honey mushrooms with sour cream

Creamy mushroom sauce from honey mushrooms is prepared very quickly. And mushrooms can always be found in stores, although they are frozen, but this does not affect the taste.

Composition:

• Honey fungus – 200 gr.
• Onion – 1 head
• Vegetable oil – 2 tbsp. l.
• Sour cream – 3 tbsp. l.
• Bay leaf – 1 pc.
• Greens – 0.5 bunch
• Salt and pepper to taste. 

Mushroom gravy recipe:

1. Fry chopped honey mushrooms with onions in vegetable oil until golden brown.
2. Then add the bay leaf, turn down the heat, cover with a lid and simmer for 10 minutes.
3. After this, take out the bay leaf and add sour cream, wait for it to boil and turn it off.
4. Salt, pepper, mix in chopped herbs and the gravy with honey mushrooms and sour cream is ready!

Similar to the recipes above, you can make mushroom sauce from honey mushrooms with cream. But honey mushroom gravy with sour cream is certainly tastier. It is served as a sauce for buckwheat or any other porridge.

Tomato and mushroom sauce for the winter

And now for a change, red mushroom sauce with tomatoes. Any mushrooms will do. We will prepare it with tomatoes, but below we will tell you the recipe with tomato paste.

We will need:

• Mushrooms – 1 kg.
• Tomatoes – 2 kg.
• Sweet pepper – 0.5 kg.
• Garlic – 1 head
• Bay leaf – 2 pcs.
• Vegetable oil – 3 tbsp. l.
• Vinegar 9% – 2 tbsp. l.
• Sugar – 2 tbsp. l.
• Salt and pepper to taste. 

How to cook:

1. Make a cross cut on the tomatoes and pour boiling water over them, then peel off the skin and remove the stem.
2. Chop them and put them in a saucepan to simmer, let them boil, reduce the heat and continue to evaporate excess moisture.
3. While the tomatoes are cooking, cut the mushrooms into slices and fry in oil, remove the seeds from the pepper and cut into strips.
4. Add mushrooms, peppers, bay leaves, chopped garlic and spices with vinegar to the tomatoes and bring to a boil.
5. Test for salt and sugar; if everything suits you, you can pour it into pre-sterilized jars.

If you decide to make the sauce with tomato paste, then per kilogram of mushrooms take 0.5 liters of water and 2 tablespoons of paste. Stir the paste into the water and let it boil.

Throw the fried mushrooms with onions and all the other ingredients into it, let it boil again and roll it up for the winter.

Lenten wild mushroom sauce

Lenten mushroom gravy is prepared using any vegetable milk. You can take coconut, soy or rice. If there is no such milk, then replace it with broth.

Composition:

• Mushrooms – 300 gr.
• Garlic turnip – 1 pc.
• Vegetable milk – 200 ml
• Wheat flour – 1 tbsp. l.
• Vegetable oil – 2 tbsp. l.
• Garlic – 1 clove
• Salt, pepper to taste

How to make Lenten gravy from wild mushrooms:

1. Chop the mushrooms and onions and fry them in oil until tender.
2. Pour milk into them and let them boil.
3. Thicken with flour, pepper and season with salt.
4. Add finely grated garlic, stir, turn off the gas and let the sauce simmer under the lid.

You can use any mushrooms, but of course they taste better with white ones. Lenten mushroom gravy is also made from frozen mushrooms. Served as sauce for rice or porridge.

Read our recipes for meatless sauces and salad dressings!

Creamy mushroom sauce from boletus

Mushroom sauce made from boletus with sour cream, this is a dish from a number of delicacies. The butter dish is second in taste only to the porcini mushroom, but remains one of the most delicious components of the sauce.

Ingredients:

• Butter – 300 g.
• Onion – 1 head
• Garlic – 1 clove
• Vegetable oil – 2 tbsp. l.
• Sour cream – 4 tbsp. l.
• Muka – 1 h. l.
• Salt and pepper to taste. 

Cooking process:

1. Cut the butter and onion into cubes, start frying the mushrooms in butter over medium heat, after 5 minutes add the onion.
2. When the onions become golden and the mushrooms have a crust, stir in sour cream and wait until the sauce gurgles a couple of times.
3. Squeeze the garlic into the sauce through a press and add flour, mix well.
4. Add salt and pepper and the butter sauce with sour cream in the pan is ready!

Mushroom sauce from boletus can be served as sauce for dumplings or for manti .

From boletus or boletus with wine

Boletus or boletus gravy is one of the options for wine sauce. We recommend using grape wine, preferably red semi-sweet wine.

We will need:

• Mushrooms – 200 gr.
• Onion – 1 head
• Wine – 100 ml.
• Chili sauce – 1 tsp.
• Butter – 1 tsp.
• Vegetable oil – 1 tbsp. l.
• Carnation – 3 umbrellas
• Allspice – 5 peas
• Salt to taste.

Step-by-step sauce recipe:

1. Chop and fry the mushrooms and onions in butter and vegetable oil until tender.
2. Pour wine over them and reduce heat, add cloves, allspice and chili sauce, simmer for about five minutes.
3. Add salt to your taste, remove the pepper and cloves and the mushroom wine sauce is ready!

In this recipe, you can replace chili with sriracha sauce, the main thing is not to overdo it, although this is a matter of taste. This gravy goes great with fried meat.

And if you pierce it with a blender, you can even season shawarma. This shawarma sauce will add new interesting notes to your favorite dish.

Chinese wild mushroom sauce

A slightly unusual recipe for wild mushroom sauce, but very tasty and can serve as an independent dish.

Composition:

• Forest mushrooms – 200 gr.
• Onions – 1 pc.
• Carrot – 1 pc.
• Celery stalk – 1 pc.
• Soy sauce – 4 tbsp. l.
• Garlic – 2 cloves
• Ground coriander – 0.5 tsp. 
• Honey – 2 tbsp. l.
• Balsamic vinegar – 2 tbsp. l.
• Vegetable oil – 2 tbsp. l.

Recipe:

1. Cut the onion into half rings, slice the mushrooms and fry in oil for 10 minutes.
2. Peel celery and carrots with a housekeeper. and cut into small cubes, send to the mushrooms.
3. Fry everything over medium heat so that there is no excess water, then cover with a lid and simmer on low heat for another 10 minutes.
4. Then pour vinegar, honey, soy sauce over everything, add chopped garlic and coriander.
5. Simmer for another 5 minutes and the sauce with mushrooms and soy sauce is ready!

In this recipe, balsamic vinegar can be replaced with rice vinegar, but balsamic is richer in aromas and taste. Mushroom sauce with soy sauce is very good with rice, noodles or funchose.

Recipe for frozen wild mushrooms

If you don’t have fresh mushrooms or you decide to make the sauce in winter, then freezing comes to the rescue. Any wild mushrooms will work in this recipe and the next.

And of course, the best combination is mushroom sauce made from frozen forest mushrooms with sour cream or cream.

Composition:

• Forest mushrooms – 200 gr.
• Carrots – 1 pc.
• Laurel – 1 leaf
• Onion – 1 head
• Garlic – 2 cloves
• Sour cream – 3 tbsp. l.
• Tomato paste – 1 tbsp. l.
• Vegetable oil – 2 tbsp. l.
• Salt and pepper to taste. 

Mushroom sauce recipe:

1. Thaw the mushrooms at room temperature and place them in a saucepan together with the bay leaves to boil (if you boiled them before freezing, skip this step).
2. Then place them in a colander to drain excess water and remove the bay leaves, at this time chop the onion and grate the carrots.
3. Pat the mushrooms dry with a napkin, heat a frying pan with oil and fry them.
4. When the moisture has evaporated, add the onions and carrots and fry everything together over medium heat for 10-15 minutes.
5. Add tomato paste and fry it for a couple of minutes, add sour cream, stir, wait until it boils.
6. Grate the garlic or press through a press and stir into the sauce, add salt and pepper, turn off the heat and cover with a lid.
7. Let the sauce sit for 5-10 minutes and the frozen wild mushroom gravy is ready.

The recipe goes with the same side dishes that are combined with fresh mushroom sauce. We recommend serving it with country-style potatoes.

From dried mushrooms

Another creamy sauce made from dried wild mushrooms. It needs to be prepared in a blender or in a chopper and it is made on the basis of bechamel sauce.

Ingredients:

• Mushrooms – 200 gr.
• Onion – 1 head
• Butter – 2 tbsp. l.
• Flour – 1 tbsp. l.
• Milk – 300 ml.
• Nutmeg – a pinch
• Salt and pepper to taste. 

How to make dried mushroom gravy:

1. Pour cold water over the mushrooms and leave to swell for 30 minutes.
2. Drain the water and pour in 250 milliliters of new water, bring to a boil, then cook over low heat for 10 minutes under the lid.
3. Meanwhile, fry the chopped onion in one tablespoon of oil.
4. Combine it with the mushrooms along with the broth in which they were boiled and puree everything with a blender, set aside.
5. Melt the butter in a thick-bottomed saucepan and fry the flour in it.
6. Then pour in the milk in a thin stream or in small doses, whisking all the time to avoid lumps.
7. Combine both sauces, add salt and pepper, let it boil and the sauce from chopped dry mushrooms is ready!

This gravy of dried mushrooms with sour cream has the consistency of a dip sauce. Serve it as a sauce for French fries or as white sauce for pizza .

If you need a thinner sauce, you can dilute it with milk. Keep in mind that it will thicken as it cools.