Mushroom souce

  • 500 g brown mushroom mushrooms
  • 300 g mix of frozen mushrooms
  • 3 tablespoons sour cream
  • parsley
  • salt pepper

Servings: 4

Preparation time: less than 30 minutes


  • I cut the brown mushrooms into different shapes, and I left the frozen ones to drain.

  • In a pan with a little oil, I put the chopped mushrooms, I mixed, I sprinkled salt, pepper and I added a little water.

  • When they softened, I added the mushroom mix. I left them on the fire for 2-3 minutes, then I put half of the composition in a blender, I added sour cream, a little water and I mixed until a sauce formed, then I put it over the mushrooms left in the pan.

  • I mixed, matched the taste with salt and pepper, then added parsley.

Wild Mushroom Cream Sauce

This creamy mushroom sauce has a delicate aroma and goes well with both meat dishes and vegetarian dishes. In the blender we can bring it to a fine consistency, or it can be left with pieces in it, rustic - depending on how it best combines with the final preparation.

  1. Chop the onion and grind the garlic through a grater. Then fry them in a pan in olive oil.
  2. We slice the mushrooms, less shimeji - we keep them whole because the slices would disintegrate. We add the mushrooms to the pan and heat everything until they are completely cooked and reach an almost soft texture.
  3. To obtain a smooth, creamy finish, add Rama Cremefine Profi 31% and bring the sauce to the boil. Season with salt and pepper to taste, let it simmer for about 5 minutes, so that all the flavors are highlighted.
  4. Add the bay leaves, cover the pan with a lid and leave it covered for another 30 minutes.
  5. To serve, remove the bay leaves, add a drop of truffle oil and freshly chopped tarragon.

To obtain a fine consistency, we transfer the sauce to the blender and grind it, or we can leave it as we prepared it, in a rustic style, with tasty pieces.

Recipe Mushroom sauce with onion

Wash the dried white mushrooms well, keep them soaked in clean cold water for 3-4 hours, then boil them in the same water in a covered bowl. The boiled mushrooms are removed from the juice and finely chopped. Finely chop the onion, fry in butter, add the tomato broth and boiled mushrooms and stirring constantly, fry everything over low heat for 8-10 minutes. Then extinguish with the juice from the hot mushrooms, let it boil for another time, add the flour mixed with butter and boil in small pots for 10-12 minutes. When the sauce is ready, add salt. You can add 1 tablespoon of sour cream.

This sauce can also be prepared with fresh mushrooms. In this case, the finely chopped mushrooms are put in the pan with lightly browned onions and stirring constantly, frying until they are ready.

Then add salt broth of tomatoes or finely chopped fresh tomatoes and boil then add flour mixed with butter and boil again.

Serving: The sauce is served with potato meatballs, rice is also for fried meat, fish fillet

Mushroom sauce with cream & # 8211 turns any dish into a real culinary masterpiece!

We present you a recipe for a delicious mushroom and cream sauce. It is a very fine, creamy and aromatic sauce, which is prepared quite simply and quickly. Even novice housewives will be able to give the simplest dishes an unforgettable taste. If desired, you can use both champignon and ghebe mushrooms. The sauce combines perfectly with fish or chicken. Likewise, the sauce can be used as a salad dressing, it successfully replaces cream or mayonnaise.


Method of preparation

1. Wash and clean the mushrooms. Cut them into medium-sized pieces.

2. Peel the onion. Cut it into cubes.

3. Pour oil into a hot pan. Fry the onion in a pan with hot oil until lightly browned.

4. Add the mushrooms to the pan and stir. Fry for 5 minutes.

5. Season the mushrooms with salt. If desired, add 1/4 glass of water or chicken broth (the amount of liquid depends on how thick the sauce will be). Sprinkle with flour and mix well. Fry over medium heat for 3-5 minutes.

6. Pour the fried onions into the food processor bowl.

7. Add the cream to the bowl (do not pour it all, because with it you will adjust the density of the sauce).

8. Wash and chop the parsley.

9. Add the parsley to the food processor bowl.

10. Start the robot and mix at medium speed. Match with salt and ground black pepper to taste. Refrigerate the sauce.

Fresh champignon mushroom sauce with blue cheese and sour cream

Although I have cooked and cook with mushrooms countless times, in the vast majority of my culinary experiments I limit myself only to so-called "safe" mushrooms, ie from verified farms, or from authorized stores. I rarely buy wild mushrooms in the markets, just ghebe or mushrooms, which (I say) I know well enough. The others I use (fresh or dried) come (I say) from a safe source (with HACCP and all the cutlery). A mushroom sauce can happily complement a meat or fish dish and also hide its flaws (but only inexperienced cooks use the sauces to hide certain deficiencies in the dishes, Adi Hădean said).

A mushroom-based sauce is on the list of the top 10 dishes I would try on a desert island. Not necessarily due to the protein content, but - especially - due to the wonderful taste it transfers to the adjacent products. If you didn't know, "umami" also comes from mushrooms, not only from the unjustly blamed E-621 (known as MSG, or the sodium salt of glutamic acid). But because I don't want to teach you a food chemistry class, let's get to the facts.

What do you need?

  • 250 g fresh mushrooms
  • 1-2 tablespoons of olive oil
  • 20 - 30 g butter with min. 80% fat
  • 100 g cheese with blue mold (Dorblu, for example, fits perfectly)
  • 200 g cream with min. 30% fat (find your own brand at Kaufland, Lidl and other well-known markets)
  • Freshly ground black (or mixed) pepper - to taste
  • ¼ bunch of finely chopped green dill.

How do you proceed?

As you have told me, countless times, these mushrooms do not need to be washed. They already have enough water in the composition, so a light wipe with absorbent towels is enough to remove impurities (especially soil). If you are afraid of microorganisms, they will certainly succumb during thermal preparation.

So after you have thoroughly wiped the mushrooms and sliced ​​them into pieces 2-3 mm thick, all you have to do is throw them in the wok in which you have heated, well, the butter and the olive oil. added for flavor, oil - added for non-burning butter (or at least that's what professionals teach us).

Saute the mushrooms, over medium to high heat, for 5-6 minutes, until they are free of water, which represents about 80 - 85% of their composition.

When the mushrooms start to sizzle (easy to notice if you are good at hearing), add the cheese cut into medium pieces.

Stir continuously, and when the cheese has melted, you can pour the cream into the pan and reduce the heat.

Let it boil slowly for 5-6 minutes, after which you can add the chopped dill.

Now it's time to take the pan off the heat, cover it with a lid and let the flavors blend. In no more than 5 minutes, the sauce is only good for serving.

In my particular case, I spilled it over a freshly made polenta, as a garnish for some pork chops made like this.

Dried pork mushroom sauce with cream

  • dried mushrooms (any) & # 8211 100 g
  • cream & # 8211 500 ml
  • white onion & # 8211 2 heads
  • cream & # 8211 50 g
  • flour & # 8211 25 g
  • table salt
  • garlic cloves & # 8211 2 pcs
  • patrunjel & # 8211 2 sprigs.

Energy value per 100 g: 85 kcal.

  1. Rinse the mushrooms thoroughly under running water. Then fill with filtered water and leave for 3.5-4 hours. After the specified time, put them on the fire and boil in the same water for 1 hour, without adding salt
  2. After that, the broth must be filtered. Boiled mushrooms chopped and fried with onions until rusty
  3. Spread on a clean tray and melt it. Then add the shredded flour and, stirring constantly with a broom, fry until the golden hue appears. Pour a thin stream of cream
  4. In the next stage, the mushrooms with onion and chopped parsley are added to the pan with thickened creamy sauce. Everything is mixed well, seasoned with salt, passed through a garlic press and removed from the heat
  5. Delicious creamy mushroom sauce served at the table in addition to meat dishes, poultry dishes, as well as pasta.

Mushrooms in sauce

A delicious vegan starter.

  • Elena Calderon
  • Recipe type: starters
  • Cooking time: 22M
  • Total time: 22M


  • 3 cloves of garlic
  • 1 onion, square
  • 80 g of olive oil
  • 1 tray of sliced ​​mushrooms
  • 100 g of white wine
  • salt and pepper
  • chopped parsley
  • 1 teaspoon cornstarch (optional)


In the glass, add the garlic cloves, onion divided into quarters and cut for 5 seconds, speed 5.

We lower the remains that are on the walls and on the lid, towards the blades. If we want more chopped, we program another 4 seconds, at speed 5.

Add the oil and program 7 minutes, temperature and speed of varom 1.

Place the butterflies on the blades, add the sliced ​​mushrooms, white wine, salt and pepper. programmer 3 minutes, temperature 100º and speed 1 1/2.

Open the lid and mix with a spatula so that everything mixes well. We close and schedule 12 minutes, temperature 100º and speed 1.

If we like the sauce a little thicker, add the teaspoon of cornstarch previously dissolved in a little cold water. We program 1 minute, temperature 100º and speed 1.

Mushroom Sauce - Recipes


  • 800 g pork tenderloin
  • 1 onion
  • 2-3 cloves of garlic
  • 1 kg mushrooms
  • 2 tablespoons olive oil
  • 150 ml of water or chicken broth
  • parsley for garnish
  • salt and pepper to taste

The first step in preparing pork tenderloin with mushroom sauce is the preparation of vegetables.

Finely chop 2/3 of the mushrooms, 1/3 of the mushrooms into quarters and chop the onion and garlic.

Heat 1 teaspoon of olive oil in a medium-sized pan and add the onion, cooking for 2-3 minutes at medium temperature. Add the garlic, stir for 30 seconds and add the finely chopped mushrooms. Stir regularly and add water / broth when the mushrooms turn golden. Wait for the mixture to boil, leave for 2-3 minutes and pass it in a blender.

Cut the pork fillet into long pieces with a thickness of 2-3 cm. Heat the remaining olive oil in a pan and bake the quartered mushrooms. Add the pork pieces and cook for about a minute on each side. Add the mushroom sauce, wait for it to start boiling and let it simmer for 15 minutes.

Season with salt and pepper. Arrange the pieces in the middle of the plate, the mushrooms around them and finally pour the sauce on top. Garnish with finely chopped parsley.

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Mushroom Sauce - Recipes

Posted by Violet Postolache on December 11, 2013 in halibut fish fillets with mushroom sauce recipes with quick fish recipes | Comments: 44

Method of preparation:

We portion the halibut fillet depending on how generous we want the portions to be.

In a bowl, melt the butter and add the sliced ​​mushrooms, and leave them on the fire for 3-4 minutes.

Separately we will dilute the cream with the warm fish soup and the lemon juice (if you don't have it you can use chicken soup, or even instant soup in an envelope). Add carefully, little by little over the mushrooms, and mix continuously. The fire must be kept to a minimum because we risk having our sauce cut.

When it is close to boiling point, add the halibut fillets and leave them for 2-3 minutes until they are sufficiently cooked. Season with sea salt and lemon pepper.

Place the sauce on a plate and then put the fillets on top. Garnish with chives and lemon slices.