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Each season can be characterized by the opportunity to enjoy some kind of food, which is abundant only in this particular period. For years, forward-thinking housewives have been practicing the trick of freezing food and using it all year round. Freezing of mushrooms was no exception. And the result was the invention of many recipes in which they are used. These are various soups, pies, pies and even pizza. Homemade sauces made from frozen mushrooms are especially popular. The most important thing in this situation is that the product retains all its useful properties and structure.

Mushroom sauce with frozen porcini mushrooms with wine

It is worth considering right away that this gravy will be quite thick and satisfying, so that it can even pass for a full-fledged dish. The composition includes:

• 500 g frozen white mushrooms;
• 4 onions;
• 200 ml of dry white wine;
• 500 ml heavy cream;
• 30 g butter;
• 1 tsp Sahara;
• ground black pepper and salt - to taste;
• 1 medium bunch of dill.

No matter how planned to prepare the sauce from frozen mushrooms, first you need to defrost them.

First, put the mushrooms in a bowl, pour cold water over them, and after 2 minutes drain it with a colander.

Next, you should peel the onion, cut it into thin rings and poison it in a frying pan preheated with butter. For onions to give a special flavor to a dish, it must be cooked correctly.

First, fry for about 5 minutes, stirring constantly, then add 50 ml of wine and cook until the liquid evaporates. Repeat this process 3 more times.

When all the wine has evaporated, it is time to add sugar and leave the pan on the fire for another minute. In total, the onion will take about 20 minutes to cook.

The next step is to add the chopped porcini mushrooms to the pan. You need to fry them until the liquid evaporates, after which you can add cream, salt and pepper.

This frozen porcini mushroom sauce should be stewed for at least 30 minutes. At the very end, the dish is sprinkled with finely chopped dill.

Mushroom sauce with frozen porcini mushrooms with cream

1. Cooking begins, of course, with defrosting porcini mushrooms in an amount of 500 g.
2. Next, a frying pan is heated with 1 tbsp. l. butter and 3 onions, cut into thin rings, are fried on it. During the preparation of onions, 200 ml of dry white wine is also added, as in the previous recipe, and at the end - also 1 tsp. sugar for a sweetish taste.
3. Sliced ​​mushrooms must be sent to the onion and given to heat treatment until the liquid evaporates completely.
4. The next step on how to make a liquid mushroom sauce from frozen mushrooms will differ in that you need not only pour in 500 ml of cream, but also 250 ml of broth. It can be either mushroom or chicken.
5. After adding these ingredients, do not forget to salt and pepper the future sauce to taste.
6. Now the most important thing is not to overexpose the pan on the stove.
7. The entire cooking time on low heat should not exceed 30 minutes.
8. After half an hour, the mushroom sauce from frozen porcini mushrooms with cream and broth can be considered ready. Chop finely if desired

   a bunch of dill and sprinkle this creation with herbs.

Mushroom sauce made from frozen mushrooms with sour cream

This recipe is probably the most popular of all, because it is this combination of products that is considered the most harmonious. Cooking includes the following steps:

1. Defrost 300 g of champignons and remove excess moisture from them with napkins.
2. Melt 40 g of butter in a skillet and fry the mushrooms until golden brown.
3. In another dry frying pan, you need to fry 20 g of wheat flour, add 100 ml of mushroom broth to it and mix everything with a whisk so that no lumps appear.
4. This sauce is added to the mushrooms, and the whole mass is stewed together for several minutes.
5. Next, you need to take two eggs, separate the yolks from them and mix with sour cream of medium fat content in an amount of 150 ml using a whisk. Season with salt and pepper to taste, add 3 ml of lemon juice and pour the resulting mass into the mushrooms.
6. Keep the future sauce on low heat for about 5 minutes. The main thing at this stage is to prevent the yolks from curdling. If possible, cook better in a water bath.

Mushroom sauce made from frozen mushrooms with sour cream is ready. It can be served hot or cold.

How to make frozen mushroom mushroom sauce with tomato

For the next recipe, you will need the following ingredients:

• frozen champignons - 500 g;
• onions - 150 g;
• carrots - 150 g;
• butter - 40 g;
• wheat flour - 3 tbsp. l .;
• tomato paste - 2 tbsp l .;
• water - 150 ml;
• bay leaf - 2 pcs.;
• ½ tsp granulated sugar - optional;
• salt and pepper to taste.

Choose sweet and fresh vegetables, and make sure that the mushrooms are not frozen over.

The recipe for making mushroom sauce from frozen mushrooms includes the following steps:

1. First you need to heat the butter in a skillet and fry finely chopped carrots and onions in it.
2. Next, you need to defrost the mushrooms, dry them with a napkin and send them to the pan with vegetables. Fry everything together until the liquid has completely evaporated.
3. While the vegetables are roasting, the flour is fried in a separate dry skillet until caramelized. Then you should add water to it and grind the mass until a homogeneous consistency. Lumps must be avoided. If this does happen, you need to strain the mass through a sieve.
4. To the resulting mixture are added tomato paste, laurel leaf, salt, pepper and half a spoonful of sugar if desired. If you do not like the sweetish aftertaste, then you can do without it. All you need to mix very thoroughly and pour the resulting mass of mushrooms and vegetables.
5. The sauce is simmered under a closed lid over medium heat for 5 minutes. Make sure that nothing burns, stir well.

There should be no difficulties with how to make the described mushroom sauce with tomato paste from frozen mushrooms.