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How to fry mushrooms with milk. Mushrooms in milk sauce

First of all, according to the recipe, you need to prepare a milk sauce. Do not worry - it is prepared in a matter of minutes, the main thing is to introduce all the ingredients in a clear sequence, without moving the cooking processes at will. Pour the milk into the saucepan or saucepan in which you are going to cook it and place the container on the stove. Bring to a boil and reduce heat.

According to the recipe, add wheat flour to the milk using a whisk - it will be the best tool in this culinary process, as it will prevent the formation of lumps. Season the sauce with salt. Simmer the milk mixture over the fire for another 1-2 minutes and turn off the heat.

Then start cooking the mushrooms - rinse them in water and remove all impurities. Cut into pieces, trying to follow the recipe and treat them as carefully as possible, and fry in a hot vegetable oil in a frying pan or in some other container. You should not pour in a lot of oil, as it will interrupt the delicate mushroom taste - just a few drops so that the surface of the dishes in which you will fry them is not dry.

On the mushroom cooking it will take no more than 5-7 minutes. Follow the process carefully and as soon as the dish is covered golden crust and all the juice released by them will disappear, then pour into the container the pre-prepared milk sauce, which until this moment was waiting for its fate on the sidelines. Mix everything well and simmer for 3-5 minutes over low heat until cooked.

Chop a bunch of fresh parsley or dill, if desired, and add to the bowl. Stir again and cover the pan. Turn off the heat and let the dish steep a little.

Serve the mushroom dish, the recipe for which you have already prepared with us, in any form - it is invariably tasty and aromatic!

Mushroom sauce mushrooms will decorate any dish. It goes well with meat and fish. The taste of the sauce is in good harmony with pasta, potatoes, rice, buckwheat. They can be seasoned with thick puree soups, poured over dishes or served separately.

It can be made in different consistencies, set off the aroma of mushrooms with various seasonings. It all does mushroom soup universal. At any time of the year, you can make mushroom mushroom sauce. This is the simplest and affordable option suitable even for housewives with no culinary experience.

Features of making sauce

The technology for making mushroom sauce from champignons is not difficult, but there are some subtleties, the knowledge of which makes it possible to make the aroma and taste of the sauce richer.

  • For the preparation of the sauce, you can use frozen and canned mushrooms, but still the most delicious it comes from fresh mushrooms... At the same time, it is better to choose young mushrooms that are not too large. Read more:
  • When washing the mushrooms, try to keep them in the water as little as possible so that they do not have time to absorb it. After that, be sure to blot the mushrooms with a napkin.
  • When frying mushrooms in a small skillet, spread them in small batches. If the mushrooms are browned and not stewed in own juice, they will preserve their taste better in the prepared sauce.
  • Onions can be fried immediately with or in front of mushrooms. In the first case, it will be soft, like extinguished; in the second case, it will acquire a golden hue.
  • Often, flour is used to make a thick mushroom sauce. It is advisable to first fry it until caramel color, and then combine with other ingredients. In this case, it will give the sauce a pleasant shade and improve its taste.
  • If there are lumps in the sauce, rub it through a sieve or stir with a blender.
  • To prevent the ready-made champignon sauce from being covered with a film, after cooking it can be covered with baking paper, having previously moistened it.

Mushroom sauce can be used cold or hot in place of gravy.

Classic champignon sauce

Ingredients:

  • champignons - 0.2 kg;
  • onions - 100 g;
  • wheat flour - 20 g;
  • sour cream - 100 ml;
  • water - 100 ml;
  • salt, pepper - to taste.

Cooking method:

  1. Wash the mushrooms, pat dry with napkins, cut into thin slices.
  2. Free the onion from the husk, chop it finely with a knife.
  3. Heat vegetable oil in a frying pan or saucepan, add chopped onion. Fry it until tender. This usually takes no more than 3 minutes.
  4. Add mushrooms to the onion. Fry them until they are lightly browned.
  5. In a dry frying pan, fry the flour until caramel color, pour it into a saucepan with mushrooms. Continue to fry them for a couple of minutes along with the flour.
  6. Mix sour cream with clean boiled water, pour this mixture into a saucepan with mushrooms, beat with a whisk. Season with salt and pepper to taste.
  7. Simmer the mushrooms in sour cream for about 5 minutes. During this time, the sauce will have time to thicken.
  8. Transfer the sauce to a bowl. Use a hand blender to chop the mushrooms and onions until the sauce is smooth.
  9. Transfer sour cream and mushroom sauce into the gravy boat.
  10. Mushroom sauce prepared by this recipe, especially good with meat and potatoes. It is usually served cold with beef or pork, and hot with potatoes.
  11. However, the right of the final choice remains with the hostess.

Champignon sauce with cream

Ingredients:

  • champignons - 150 g;
  • cream - 0.2 kg;
  • butter - 50 g;
  • onions - 100 g;
  • hard cheese - 0.25 kg;
  • garlic - 1 clove;
  • lemon - 0.5 pcs.;
  • nutmeg - pinch;
  • oregano, salt, pepper - to taste.

Cooking method:

  1. Wash the mushrooms, dry them with napkins. Cut the mushrooms into very small cubes. The smaller you get, the better.
  2. Also finely chop the peeled onion.
  3. Pass the garlic clove through a press.
  4. Squeeze the juice from half a lemon, after washing the fruit well.
  5. Combine lemon juice with garlic, salt, nutmeg, pepper and oregano.
  6. Grind the cheese on a grater with small holes.
  7. Melt the butter in a skillet. In this recipe, it is not recommended to replace it with vegetable oil or margarine, since in this case the sauce will not have a pronounced creamy taste, for which many gourmets appreciate it.
  8. Put the onion in the oil and fry it for 3 minutes.
  9. Add the mushrooms and continue to fry the onions with them for about 5 minutes.
  10. Pour in the cream, mix well and simmer until the liquid has evaporated by about a third.
  11. Add the seasoned lemon juice and grated cheese at the same time, stir immediately. Continue cooking, stirring occasionally, until the sauce is smooth. Thanks to the cheese, it will be quite thick.

Champignon sauce with milk

Ingredients:

  • champignons - 0.2 kg;
  • onions - 0.2 kg;
  • milk - 100 ml;
  • flour - 20 g;
  • salt, pepper - to taste.

Cooking method:

  1. Cut the mushrooms, washed and dried with napkins, into small cubes.
  2. Peel and chop the onions with a knife.
  3. Melt the butter, put onions and mushrooms in it, fry them over low heat for 10 minutes.
  4. Fry the flour in a separate skillet until it takes on a caramel shade.
  5. Pour milk into a pan with flour in a thin stream, whisk it constantly. Cook slightly until thickened.
  6. Pour the thickened milk over the mushrooms and onions, stir.
  7. Add salt and pepper and cook the sauce for another minute.
  8. If desired, you can give the sauce a uniform consistency by whisking it in a blender.
  9. The sauce can be served both cold and hot for absolutely any dish.

Champignon sauce in broth

Ingredients:

  • mushrooms - 0.25 kg;
  • flour - 40 g;
  • broth (meat, mushroom, vegetable) - 0.4 l;
  • salt, spices - to taste.

Cooking method:

  1. Fry the flour in a dry frying pan, add the broth to it, stirring constantly. Cook it a little while stirring. Remove from heat and cool. Strain or beat with a blender so that there are no lumps.
  2. Wash the champignons, pat dry with a kitchen towel. Cut the mushrooms into small pieces.
  3. Melt the butter in a clean skillet and fry the mushrooms in it.
  4. When the mushrooms are browned, pour the broth over them, add salt and seasoning, stir and cook the sauce for about 5-10 minutes.
  5. This is the simplest and universal recipe mushroom sauce, which can be made from champignons. It goes well with any dish and tastes hot and cold.
  6. When using mushroom or vegetable broth, vegetable oil or margarine, this sauce can be a great addition to vegetarian dishes.

Champignon sauce with eggs

Ingredients:

  • champignons - 0.2 kg;
  • chicken egg - 2 pcs.;
  • sour cream - 80 ml;
  • broth or milk - 125 ml;
  • vegetable oil - how much will it take;
  • salt, nutmeg, pepper - to taste.

Cooking method:

  1. Boil eggs, peel. Remove the yolks, mash them with a fork. Add sour cream to the yolks and mash them with a fork.
  2. Mix the sour cream yolk mass with salt and spices. Dilute with warm broth or milk.
  3. Finely chop the clean and napkin-dried mushrooms.
  4. Fry them in hot vegetable oil for 5 minutes.
  5. Add the sauce made from egg yolks and sour cream. Stir.
  6. Cook for another 5 minutes.
  7. The sauce prepared according to this recipe has a delicate and slightly unusual taste. It will appeal to those who do not like onions, because this ingredient is not included in its composition.

Mushroom champignon sauce is versatile. It can be served with any dish. The abundance of recipes allows you to choose the most suitable option. They are all fairly simple to prepare. In addition, the cooking process does not take much time.

Basic mushroom sauce

Ingredients:

  • fresh mushrooms - 0.3 kg (or 100 g dried);
  • water - 2.5 l;
  • onions - 0.2 kg;
  • wheat flour - 35 g;
  • butter or margarine - 50 g;
  • sour cream - 60 ml;
  • salt, spices - to taste.

Cooking method:

  1. Rinse the mushrooms and pat dry. If you use dried ones, they must first be soaked in water so that they regain their shape and volume.
  2. Pour water over the mushrooms. Place the peeled and halved onion in a saucepan.
  3. Put on fire, bring to a boil and simmer for 2 hours. Salt and add spices to your liking half an hour before cooking.
  4. Strain the finished broth. Finely chop the mushrooms or mince them.
  5. Finely chop the remaining onion and fry until soft in butter.
  6. Add mushrooms, fry them with onions for 5 minutes.
  7. Add sour cream, simmer for 2-3 minutes.
  8. Calcine the flour in a dry frying pan, boil it with 0.5 liters of mushroom broth. When introducing broth, be sure to beat it with a whisk so that there are no lumps.
  9. Pour the broth over the mushrooms and onions, stir and cook over low heat for 5 minutes.
  10. This mushroom sauce can be served with meat dishes as a gravy or used as a base for other sauces.
  11. In particular, it can be mixed with herbs, grated cheese, pepper paste, tomato puree, garlic, each time adding new notes to the taste of the sauce.

Mushroom champignon sauce for meat

Ingredients:

  • fresh champignons - 0.2 kg;
  • butter - 40 g;
  • wheat flour - 45 g;
  • onions - 0.2 kg;
  • sour cream - 50 ml;
  • salt, pepper - to taste.

Cooking method:

  1. Wash the mushrooms, dry and cut into thin slices.
  2. Cut the onion into small pieces.
  3. Melt butter and add mushrooms and onions. Fry them until excess moisture evaporates from the pan.
  4. In a separate frying pan, heat the flour until a nutty smell appears and add it to the pan, where the mushrooms and onions are fried. Fry for a minute.
  5. Add salt and pepper to sour cream, pour mushrooms into it. Simmer them for 2-3 minutes.
  6. Grind the mushrooms with a blender if desired and bring the sauce to a boil again.
  7. The sauce prepared according to this recipe turns out to be delicate, aromatic, and pleasant to the taste. It will gently set off the taste of meat.

Creamy mushroom sauce for chicken

Ingredients:

  • onions - 0.3 kg;
  • butter - 100 g;
  • champignons - 0.3 kg;
  • flour - 30 g;
  • sour cream - 100 ml;
  • cream - 0.3 l;
  • salt, pepper - to taste.

Cooking method:

  1. Peel and cut the onion into small pieces.
  2. Cut the mushrooms, washed and dried with a napkin, into small cubes.
  3. Fry mushrooms and onions in large quantities butter within 20 minutes, transfer to a blender bowl.
  4. Fry the flour in a separate skillet until creamy.
  5. Mix it with mushrooms and onions.
  6. Add salt, pepper, sour cream and 150 ml cream. Whisk everything together until smooth.
  7. Place in a saucepan with the remaining cream. Put on low heat and bring to a boil.
  8. If you want a thicker sauce, the amount of cream in the recipe can be reduced by half.

Spicy tomato sauce

Ingredients:

  • 1 tomato,
  • 1 onion
  • 6-7 champignons,
  • 10 g butter
  • 6-7 olives,
  • 3 tbsp. l. soy sauce,
  • 1 green onion feather.

Preparation:

  1. Wash the tomato and chop finely. Remove the husk from the onion and chop finely as well. By the way, instead of fresh tomato you can use ready-made grated tomatoes, whole peeled tomatoes, tomato juice or tomato paste(previously slightly diluted with water).
  2. Wash the champignons thoroughly, scrape the cap and legs, chop finely. You can use royal mushrooms. However, although they have a more pronounced mushroom flavor, they are denser and the sauce will not turn out to be so tender.
  3. To make the sauce have a delicate, creamy flavor, it is best to fry vegetables with mushrooms in ghee. Turn the heat to low and transfer the tomato, onion, and mushrooms to the skillet. Saute on low heat for 5-7 minutes, stirring occasionally.
  4. Add soy sauce to the skillet with classic taste... You do not need to salt the sauce, as the sauce itself is salty. Cut the olives into halves and also send to the pan. Stir and simmer for another 5-7 minutes.
  5. When mushrooms and onions are tender, transfer all ingredients to a large cup or glass and blend until smooth.
  6. Wash green onions and chop finely. Transfer the sauce to the gravy boat, sprinkle before serving green onions... You can serve the sauce in the same way, or you can pour it over a ready-made dish, such as a steak or chop.

Mushroom champignon sauce with cream

Ingredients:

  • FRESH CHAMPIGNONS 150 g
  • CREAM 10% 200 ml
  • CREAM BUTTER 50 g
  • CHIP ONION 1 piece
  • HARD CHEESE 1 tablespoon
  • Nutmeg to taste
  • GARLIC 1 head
  • LEMON JUICE 1 tablespoon
  • SALT to taste
  • GRIND BLACK PEPPER to taste

Preparation:

  1. Good butter is the key to a delicious creamy sauce, so we choose butter for mushroom mushroom sauce with a pronounced creamy taste.
  2. Dip the onion in the butter and immediately salt and pepper it. Passing until transparent. Melt the butter in a frying pan, and at this time cut the onion into small cubes.
  3. We wipe the champignons with a damp cloth and cut into slices. You can also chop very finely so that the sauce is more uniform, but I like it better when the mushrooms in the sauce are large enough.
  4. Add a little more salt and pepper to taste, garlic and a pinch of grated nutmeg. IN creamy sauces It is always advisable to add nutmeg, it helps the cream taste better.
  5. If you will prepare this sauce, be guided by your taste. It is not necessary to add all of these ingredients if you do not like them, garlic, for example, or herbs, or lemon juice.
  6. The sauce will be delicious anyway!

Champignon sauce

This sauce is considered the most delicious of all mushroom sauces. And this is not in vain. It has a surprisingly delicate salty-sourish taste and a bright mushroom aroma. It is served with any dishes - boiled or fried meat, cutlets. He will make banal pasta or porridge indescribably tasty. You can even just spread it on Rye bread and is in the form of a sandwich.

Ingredients:

  • 200 g fresh champignons
  • 1.5 cups of any broth or water
  • 2 tsp lemon juice
  • 20 g butter
  • 2 tbsp. l. flour
  • 0.5 tsp salt

Preparation:

  1. Put the pan on high heat and pour flour into it. Fry with constant stirring until light brown and strong aroma, then pour the toasted flour on a saucer.
  2. Chop the mushrooms very finely or grate them on a medium grater. Melt a small piece of butter in a frying pan, add the mushrooms. Put out 3 ~ 5 minutes. The mushrooms should lose volume, soften, but NOT brown.
  3. Pour in lemon juice, add flour and stir well. Pour in broth. Salt to taste. Simmer for 2 ~ 7 minutes.
  4. When the sauce has evaporated to the desired thickness, remove the pan from the heat.
  5. To obtain a pasty homogeneous sauce, the finished sauce can be rubbed through a sieve or whipped in a blender. Cool the sauce to room temperature before serving.

Ingredients:

  • Fresh champignons - 100 Grams
  • Bow - 60 Grams
  • Butter - 50 Grams
  • Salt - 1 Pinch
  • Cream - 300 Milliliters
  • Flour - 1 tbsp. a spoon
  • Sunflower oil - 4 tbsp. spoons
  • Pepper, spices - - To taste

Preparation:

  1. Wash the mushrooms and cut into small pieces.
  2. Peel the onion and cut into small cubes.
  3. Heat vegetable oil in a frying pan and fry the onion until golden brown.
  4. Add the chopped mushrooms to the skillet and cook, covered, until all the moisture has evaporated.
  5. Fry the flour in another pan. The toasted flour will give your sauce a delicate, creamy color. Then add butter to the flour. Stir well so that there are no lumps in the sauce.
  6. Pour the cream into the flour. Stir well and cook over low heat, not boiling.
  7. Add the fried mushrooms to the sauce and simmer for another 3 minutes. If you want a thinner sauce, dilute it with milk.
  8. Pour the prepared sauce into a gravy boat, garnish with fresh herbs and serve warm.

Mushroom mushroom sauce for chicken

Mushroom champignon sauce with cream is an excellent addition to many dishes, which makes them not only delicious, but incredibly tasty. Served with pasta, fish, meat, potato cutlets... It is quick and easy to prepare.

Ingredients:

  • 150 g fresh champignons
  • 200 ml cream 10% fat
  • 50 g butter
  • 1 small onion
  • 1 tbsp. l. grated hard cheese
  • 1 pinch grated nutmeg
  • 1 clove of garlic or dry garlic on the tip of a teaspoon
  • 1 tbsp. l. lemon juice
  • salt, pepper to taste
  • a pinch of thyme, oregano (optional)

Preparation:

  1. Good butter is the key to a delicious creamy sauce. Therefore, we choose butter for mushroom mushroom sauce with a pronounced creamy taste.
  2. Melt the butter in a frying pan, and at this time cut the onion into small cubes.
  3. Dip the onion into the butter and immediately salt and pepper it. Passing until transparent.
  4. We wipe the champignons with a damp cloth and cut into slices. You can cut it very finely so that the sauce is more uniform, but I like it better when the mushrooms in the sauce are large enough. Read more:
  5. Fry the mushrooms and onions, stirring occasionally, until they are slightly browned. After that, pour in the cream.
  6. Add a little more salt and pepper to taste, garlic and a pinch of grated nutmeg. It is always advisable to add nutmeg to creamy sauces, it helps to better manifest the taste of cream
  7. At the same stage, you can add a pinch of dry Italian herbs to the mushroom sauce if you like their flavor.
  8. Stir the contents of the pan and keep it on low heat for 15-20 minutes, letting the sauce evaporate a little and thicken.
  9. Rub a little cheese on a fine grater, literally 1 tbsp. l., and add it to the sauce.
  10. Stir quickly to melt the cheese, add another 1 tbsp. l. freshly squeezed lemon juice and turn off the stove.
  11. Mushroom sauce made from champignons with cream turns out to be delicate, very aromatic, with an amazing creamy taste, and any dish with it becomes much more appetizing.
  12. When preparing this sauce, be guided by your taste. It is not necessary to add all of these ingredients if you do not like them, garlic, for example, or herbs, or lemon juice. The sauce will be delicious anyway!

The great Cervantes believed that best sauce there is hunger in the world. The classic is right: when we are hungry, we can only distinguish edible food from inedible food, it is good to be sybaritic on a full stomach. All sorts of teriyaki, sand, tabasco and other gourmet delights were invented by some well-fed people for others. Mushroom sauce with milk, which we traditionally call gravy, is a completely different matter. The mushroom gravy is very democratic, easy to prepare and makes ordinary pasta, vegetables, cereals, meat or fish almost festive dishes... The sauce with milk, the recipe of which is offered today, enhances the taste of the main dish and gives it additional "notes".

Milk sauce can be made from forest mushrooms, while not only white and boletus mushrooms, but also russula with chanterelles will be used. We offer a recipe with champignons or oyster mushrooms, as these mushrooms are available to every city dweller all year round.

The gravy can be served on its own or included in your main course. For example, you can bake meat in a sauce - it will be saturated with aroma. The recipe for mushroom sauce with milk will not change, if you want to make it a separate dish and serve it with croutons, you will get a delicious appetizer.

General cooking rules

The sauce can be made from any kind of mushroom. The consistency depends on the purpose. For example, it should be thin for spaghetti, and thicker for a snack. Some cooking rules remain relevant in all cases:

  • A dish of porcini mushrooms, even dry ones, will be very aromatic. You can flavor a dish of champignons or oyster mushrooms by adding to them a little porcini mushrooms, boletus, boletus pounded into powder.
  • Honey mushrooms have a sweetish taste, and chanterelles will give the dish an orange color.
  • Mushrooms love dairy products. Sour cream, cream, milk, butter show aroma, soften taste and texture.
  • A mixture of vegetable and butter - the best option for frying. Vegetable oil does not allow the butter to burn, and the aroma of the dish is revealed as much as possible.
  • Spices shouldn't interrupt delicate taste and smell - do not get carried away with strongly smelling condiments.

Milk Champignon Sauce Recipe

Cooking time - 40 minutes. Servings Per Container - 4-5.

Champignons - universal product, from which you can cook everything except dessert. Soups, side dishes, stews, pies, dumplings, gravies are tender and tasty. Champignons can be boiled, baked in the oven and grilled, fried and added to salads raw. For vegetarians, they will be a complete substitute for meat.

Today I want to show you how to cook step by step. Any sauce, just like mushroom or meat gravy, will be an excellent addition to the main side dish, giving it a complete look.

Many people think that mushroom sauce and gravy are the same dish. In fact, this is far from the case. Mushroom is prepared mainly on mushroom broth with the addition of vegetables and flour as a thickener. In contrast to this dish, mushroom sauce is prepared on the basis of mushrooms, cream, milk or sour cream. If mushrooms are used for the sauce, which can be eaten raw, for example, champignons or oyster mushrooms, then these mushrooms are not pre-boiled.

Any forest mushrooms before making mushroom sauce must pass heat treatment according to the cooking technology. Most quick option making mushroom sauce is a sauce based on oyster mushrooms or mushrooms. As for me, it turns out from champignons much tastier than from oyster mushrooms. In addition, you can cook it quickly, in a hurry, so to speak.

Now let's move on to the recipe and see how to cook mushroom mushroom sauce with cream.

Ingredients:

  • Champignons - 400 gr.,
  • Onions - 2 pcs.,
  • Sunflower oil - 3 tbsp. spoons,
  • Butter - 150 gr.,
  • Salt is a pinch
  • Black pepper to taste
  • Wheat flour - 3 tbsp. spoons.

Mushroom champignon sauce - recipe

After all the ingredients are prepared, you can start making mushroom sauce from champignons. Peel the onions and cut them into small cubes.

Wash. Cut the mushrooms into thin slices.

Put the onion with mushrooms in a pan with warmed up vegetable oil.

With occasional stirring, fry the mushrooms and onions for about 10 minutes.

Transfer the fried mushrooms and onions to a plate. Wash and dry the pan. Place it on the stove. Once the pan is hot, place the slices of chopped butter on top of it.

Melt the butter while stirring. Once it has melted, add wheat flour.

Stir the butter and flour with a wooden spatula until a thick paste is obtained.

Pour the chilled cream into the resulting mass. If there is not enough cream, you can replace them with milk. Remove the pan from heat. Quickly stir the butter-boiled flour with the cream until the large lump of flour disappears completely.

Put the fried mushrooms and onions in the resulting mushroom sauce.

Stir the mushrooms into the sauce quickly. Season with salt to taste. Add black pepper or other spices to taste. Cook the sauce for about 2 more minutes. Remove skillet from heat. Pour the sauce into a salad bowl. Let the mushroom sauce cool.

The mushroom mushroom sauce is ready. Mashed potatoes, pasta, pasta, buckwheat porridge or any other porridge, pour the sauce just before serving. By the way, in Italy and in the Mediterranean countries, mushroom sauce is popular in combination with. Enjoy your meal. I would be glad if this recipe for mushroom mushroom sauce you liked it and will come in handy.

Mushrooms are a versatile product that can be used to make delicious and healthy meals... The gifts of the forest are used for making soups, cabbage soup, borscht; they make an excellent filling for pies, pies, and dumplings. In addition, on fasting days, mushrooms can be an excellent substitute for meat dishes. And they also make great sauces, suitable as a dressing for main courses, and mousses from the gifts of the forest perfectly set off the taste of meatballs, cutlets or meatballs. Mushroom mushroom sauce with milk is combined with side dishes, meat dishes... In addition, it is so delicious that it can be eaten simply with a baguette or toast. Many may be confused by the unusual union of milk and mushrooms, but it is this tandem that guarantees the unusual, delicate, creamy taste of the sauce. And if you include culinary fantasy, then you can prepare several options for a wonderful milk dressing from fragrant mushrooms. These white beauties are available to most consumers, you don't have to go to the forest for them. It's just a small matter - buy some ingredients, read recipes and start making French sauce.

As mentioned, there are several recipes for making mushroom sauce with milk. There are liquid and thick dressings, there is a seasoning with pieces of mushrooms, but you can cook gentle mousse... However, any of the options will perfectly set off the side dishes of cereals, pasta or potatoes. So, we are preparing a gentle, milky mousse:

  1. Champignons are fried in a hot frying pan until the bitter liquid has completely evaporated. Then add pieces of butter with salt, chopped parsley, pepper. It is on this fragrant oil that the mushrooms are brought to a golden color.
  2. Several onions are fried separately.
  3. Combine the ingredients, simmer under the lid for several minutes.
  4. In a small saucepan, combine milk with sour cream or low-fat cream, the mass should boil a little. A pinch of nutmeg, dried dill or caraway seeds, salt, pepper are also sent there.
  5. Pour milk mixture over vegetables, boil for 15 minutes, stirring the food constantly. Gradually, excess moisture will evaporate, resulting in a thick, tender sauce.
  6. Add a few tablespoons of white wine, a handful of grated hard cheese.
  7. Grind the slightly cooled mixture with a blender. The result is a mushroom mousse with a creamy taste and delicate texture.

The Bechamel sauce is the basis for the mushrooms in milk. Admirers French cuisine will appreciate this recipe:

  • mushrooms and onions are fried separately;
  • salt is sautéed in a small frying pan with wheat flour until golden brown;
  • a glass of milk and a glass of cream are sent there, everything is quickly mixed, turning into a mass without lumps, 100 g of butter is added. Let the mixture boil for a few minutes;
  • combine the resulting seasonings, simmer until thickened. Spices are added to taste.

The result will be a thick tasty mix with pieces of mushrooms, perfect with pasta, buckwheat, bulgur.

Rivers of milk and meat banks

Can you make mushroom milky mushroom sauce in broth? Naturally, because most of the sauces are prepared on hearty meat liqueurs, and mushrooms, as you know, are very friendly with chicken, duck, turkey. Cooking step by step:

  1. Cook saturated chicken bouillon with the addition of parsley root, celery, bay leaf, garlic.
  2. Fry porcini mushrooms with onions.
  3. Pour a glass of milk into a separate container, add 2 tablespoons of sour cream and 1 - 2 glasses of strong broth to it. Boil for 15 minutes.
  4. Pour vegetables, simmer until thick. In time it will take 20 - 25 minutes. Do not forget to constantly stir the mushrooms.
  5. Some time before finishing, add a few teaspoons of white table wine.

In this case, the broth makes the dressing more satisfying and gives it an interesting taste. The sauce can be varied with grated cheese, and nutmeg, white pepper, and caraway are recommended as seasonings. Most meat eaters will be interested in another recipe:

  • chicken fillet should be baked in the oven with spices, and then boiled in a small amount of water. Thus, it will turn out strong, rich broth with extraordinary taste;
  • champignons are fried with onions and fillet pieces until dark yellow;
  • add a glass of milk or low-fat cream, a glass of strong broth, a glass of sour cream to the vegetables;
  • simmer for 30 minutes until moisture completely evaporates;
  • put finely chopped garlic, peppercorns, caraway seeds.

The sauce prepared according to this recipe is served as a separate ready-made dish, because it turns out to be hearty and rich.

For lovers of exotic

Is it possible to replace heavy cream, sour cream or milk? Sure. Just for lovers of unusual dressings, vegetarians will do next recipe, which is based on coconut milk... We select the ingredients:

  • champignons, porcini mushrooms. Several types of mushrooms should be present in this recipe;
  • spices: turmeric, ginger, salt, pepper, garlic, spicy curry, lemon, soy sauce;
  • a can of coconut milk;
  • butter, vegetable oil;
  • several small tomatoes.

The onions are fried with mushrooms and tomatoes, and then set aside from the stove. Garlic is fried in vegetable oil in a deep frying pan over low heat. The process will take only a few minutes: the garlic should only give its flavor to the dish, you do not need to fry it until dark. Curry and turmeric are also added there. Cut the ginger into thin slices, combine with vegetables, send everything to the wok, simmer over low heat for 5 minutes. Gently pour in coconut milk, simmer for 12 - 17 minutes until thickened. The final chord will be the addition of lemon juice, soy sauce, salt, pepper.