Porcini mushrooms have a very rich taste. They are especially popular with housewives and are great for various dishes. This mushroom goes well with sour cream, cream and milk. In the article you will find various recipes and learn how to properly prepare the sauce or gravy from this product.
Selection and preparation of ingredients
Mushroom sauces, despite the simplicity of the recipe, have an exquisite taste and look great on the table. You should choose even mushrooms, not too large. You should not use a product with a hat wide open, because this is a sign of aging and does not give the desired taste.
Did you know? In 1985, a porcini mushroom weighing 140 kg was found in America. Its girth was 2 m.
Recipes for making mushroom sauce
There are many recipes from this type of mushroom, they are also used in dried form for a more rich flavor. Sour cream must be used fresh, natural, preferably homemade with a fat content of at least 20-25%. Such sauces are perfect for meat, potatoes, vegetable casseroles and all kinds of pasta.
From dry mushrooms with sour cream
440 minutes
black peas
5-6 pcs.
Nutritional value per 100 g:
Soak the mushrooms in 1 tbsp. water, let them infuse and swell.
Cut the onion into large cubes, grate the carrots.
Pour oil into a small saucepan and simmer vegetables slightly. Salt and remove for 3-4 minutes, stirring occasionally. Remove the mushrooms from the water and add to the vegetables. Put them out for 5-7 minutes. under the closed lid.
Pour into the pan the water in which they were previously soaked and 2 cups of clean water. Put 1 clove of whole garlic, black peppercorns and bay leaf. Leave to cook for 15 minutes.
Add flour to sour cream, beat well into the total mass using a fork or whisk. To the mass was not very thick, add 3-4 tbsp. tablespoons of broth.
Pour whipped sour cream with flour in a thin stream. Within 10 minutes stir the sauce constantly until the liquid evaporates and it thickens.
Grind parsley and add to the dish.
Soak the mushrooms in 1 tbsp. water, let them infuse and swell.
Cut the onion into large cubes, grate the carrots.
Pour oil into a small saucepan and simmer vegetables slightly. Salt and remove for 3-4 minutes, stirring occasionally. Remove the mushrooms from the water and add to the vegetables. Put them out for 5-7 minutes. under the closed lid.
Pour into the pan the water in which they were previously soaked and 2 cups of clean water. Put 1 clove of whole garlic, black peppercorns and bay leaf. Leave to cook for 15 minutes.
Add flour to sour cream, beat well into the total mass using a fork or whisk. To the mass was not very thick, add 3-4 tbsp. tablespoons of broth.
Pour whipped sour cream with flour in a thin stream. Within 10 minutes stir the sauce constantly until the liquid evaporates and it thickens.
Grind parsley and add to the dish.Video recipe
Important! Fresh porcini mushroom contains a large number of proteins that are poorly absorbed due to the high content of chitin. Therefore, it is recommended to eat them dried, which increases the absorption of protein up to 80%.
From dried mushrooms with garlic
44 hours
Nutritional value per 100 g:
- Soak dry the main ingredients in water, let them stand and swell for about 3 hours.
- After that, boil for about 40–45 minutes. Separate from the broth and grind.
- Chop the onion, chop the cheese.
- Spasser onion in a saucepan, then pour mushrooms, cheese and only after that pour milk.
- Allow the ingredients to simmer for about 5–7 minutes. Sprinkle with very finely chopped garlic, herbs and salt, pour the wine.
- Bring the sauce to a boil and remove from heat.
From fresh mushrooms
430 minutes
ground black pepper
1 tsp
Nutritional value per 100 g:
Heat the pan and put oil in it. Wait until it melts.
Chop the main ingredients and send in hot oil. Wait for the water to evaporate.
Grind vegetables and lay to the mushrooms.
Pour in flour, fry and pour the tomato paste.
Add water, season with spices and leave to simmer for about 5-7 minutes.
Heat the pan and put oil in it. Wait until it melts.
Chop the main ingredients and send in hot oil. Wait for the water to evaporate.
Grind vegetables and lay to the mushrooms.
Pour in flour, fry and pour the tomato paste.
Add water, season with spices and leave to simmer for about 5-7 minutes.Video recipe
Important! White mushroom belongs to the first category of food raw materials, which means that it can be eaten without prior boiling.
From frozen mushrooms
420 minutes
ground black pepper
1 tsp
Nutritional value per 100 g:
- Chop the onion finely enough and fry in a heated skillet.
- When the onion is browned, pour the mushrooms and cover them with a lid. Let them let the juice go.
- Season with salt and pepper, stew everything with onion for 10 minutes. before evaporating the liquid.
- Then add butter and turn off the heat. Let the sauce brew. Mass kill in a blender.
With milk
540 minutes
flour
3 tbsp. l (without top)
vegetable oil (for frying)
2 tbsp. l
salt, black pepper
taste
Nutritional value per 100 g:
- In a dry hot pan, fry flour for about 3 minutes, stir occasionally.
- Grind the mushrooms, fry in a pan with the addition of sunflower oil for about 20 minutes. until the juice is completely evaporated.
- Chop the onion, fry in another pan, and then combine with mushrooms.
- Fried flour mix well with 1 tbsp. milk so that there are no lumps. Then add the rest of the milk, simmer for about 10 minutes. and interfere.
- After thickening the sauce, put spices.
Did you know? In Italy, it is forbidden to pick porcini mushrooms on their own in the forest. For this you need to get special permission.
Pasta sauce
420 minutes
Nutritional value per 100 g:
- Finely chop and fry the onions until tender.
- Grind mushrooms separately and cook in a saucepan.
- Combine them with onions, season with spices and pour cream. Frost until thickened.
- Serve with ready-made pasta to choose from.
Now you know how to cook various mushroom sauces well and correctly. You can use them in combination with pasta, potatoes or rice. It is also recommended to use as a main course or cook mushroom soup.
