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Then, not every housewife knows how to make a mushroom sauce from porcini mushrooms at home so that it overshadows all purchased samples in taste. On this page you can learn the secrets of how to make porcini mushroom sauce according to a variety of recipes for making gravy for meat and chicken dishes, pasta and spaghetti. Before making a porcini mushroom sauce, you need to choose a suitable recipe and collect all the necessary ingredients. As a rule, porcini mushroom sauce is prepared on the basis of cream, sour cream or milk with the addition of a thickener (starch or baking flour). You can find out all the secrets of how to make porcini mushroom sauce with a pronounced and rich taste, ideally combined with creamy notes, can be found further in the material.

Mushroom sauce for potato cutlets or casseroles

Ingredients:

• Dry porcini mushrooms
• 1 tbsp. l. flour
• 1 tbsp. l. oils
• Onion
• Salt to taste

Soak dry mushrooms washed in warm water in three glasses of cold water for 2-3 hours

and then cook in the same water without salt.

1 tbsp. l. fry flour with the same amount of oil until light brown

dilute two cups of hot strained mushroom broth and cook at low boil for 15-20 minutes

Fry finely chopped onions in oil

add chopped boiled mushrooms and fry again, and then transfer to the sauce, adding salt to taste

Recipe for mushroom sauce from white dry mushrooms with sour cream

For this recipe for porcini mushroom sauce, you need to take the following ingredients:

• 400 g boiled porcini mushrooms
• 4 tbsp. l. horseradish
• 1 glass of sour cream
• 1-2 eggs
• green onions
• parsley
• salt, sugar, vinegar to taste

To prepare mushroom sauce from porcini mushrooms with sour cream, dry boletus must be boiled, chopped, mixed with horseradish and sour cream. Sprinkle with chopped dill and onions on top. Decorate with boiled egg slices and parsley leaves.

Mushroom sauce made from dry porcini mushrooms.

Ingredients:

• 200 g porcini mushrooms
• 80 g sunflower oil
• 25 g garlic
• apple cider vinegar, salt to taste.

Boil boletus for mushroom sauce from dry porcini mushrooms, cut into strips, add garlic, pounded with salt and vegetable oil. Add apple cider vinegar, stir and serve the sauce of dry porcini mushrooms with sour cream to meat and vegetable cutlets, cold boiled meat and fried liver.

Porcini mushroom sauce for meat

Ingredients:

• 400 g boiled porcini mushrooms
• 2 onions
• 1 apple
• a glass of sour cream
• parsley, celery, salt, sugar, vinegar, mustard to taste.

Prepare the dressing from sour cream, to which add salt, sugar, vinegar, mustard to taste. Finely chop the boiled dry mushrooms, onion and apple and mix with the dressing. Sprinkle with chopped herbs and serve porcini mushroom sauce with meat, cold appetizers, boiled potatoes and various cereals.

Look carefully at the recipe for porcini mushroom sauce with a photo showing the cooking process.

Fresh porcini mushroom sauce

Ingredients:

• 100 g processed cheese
• 200 g sour cream
• 100 g boiled porcini mushrooms
• 50 g green onions
• salt and pepper to taste.

Grate cheese, mix with chopped mushrooms, add chopped green onions and let the sauce of fresh porcini mushrooms stand in the refrigerator for 40-50 minutes.

Hungarian mushroom sauce.

Ingredients:

• 500 g fresh porcini mushrooms
• 2 tbsp. l. flour
• 2-3 yolks
• 1 glass of sour cream
• 1-2 tbsp. l. lemon juice

Stew the washed, chopped mushrooms with butter. Season the broth with heated flour, add salt and pepper, boil. Add pounded yolks, sour cream, lemon juice. Stir in the mushroom sauce. Add burnt sugar to color the sauce.

Mushroom sauce.

Ingredients:

• Water - 850 g
• Dried porcini mushrooms - 30 g
• flour - 60 g
• vegetable oil - 50 g
• onions - 300 g
• sour cream
• salt to taste

Pour the washed dried mushrooms with cold water for 2-3 hours, boil in the same water. When ready, finely chop the mushrooms. In the strained mushroom broth, add flour, sautéed in butter until light yellow, and boil for 10-15 minutes. Fry the onions separately, put the chopped mushrooms in it, add to the mushroom broth with flour, add salt, boil, combine with sour cream. Served with potato cutlets and vegetable casseroles.

Porcini sauce with milk

Ingredients:

• Water - 300 g
• milk - 500 g
• onions - 120 g
• fresh porcini mushrooms - 200 g
• butter - 50 g
• flour - 40 g
• greens -40 g
• vinegar - 20 g
• salt to taste

Put fresh mushrooms cut into strips into lightly fried, finely chopped onions, add salt, cumin and simmer under the lid until soft. Dilute the sautéed flour with milk and water, combine with mushrooms and onions, boil, season with salt, vinegar and sprinkle with chopped parsley. Served with porcini mushroom sauce with milk for meat dishes.

Frozen porcini mushroom sauce

Ingredients:

• Main red sauce - 800 g
• creamy margarine - 45 g
• butter - 30 g
• onions - 300 g
• frozen porcini mushrooms -50 g
• white grape wine - 100 g
• Bay leaf
• peppercorns - to taste

Add boiled chopped porcini mushrooms, peppercorns, bay leaves to finely chopped sautéed onions and sauté all together for 5-6 minutes. Then pour in white grape wine and boil the contents by 1/3, combine with red sauce, salt and cook for another 10-15 minutes at a low boil. Season the prepared sauce of frozen porcini mushrooms with butter. Used for baking vegetables, fish, meat.

Mushroom sauce with onions and tomatoes.

Ingredients:

• Water - 500 g
• dry porcini mushrooms - 30 g
• wheat flour - 50 g
• fat - 70 g
• onions - 300 g
• tomato paste -100 g
• salt, peppercorns, bay leaf - to taste.

Dissolve the hot white sausage with mushroom broth, stirring continuously so that no lumps form, boil for 15-20 minutes at a low boil, drain. Finely chop the onions and sauté, add the chopped mushrooms and continue sautéing for 5 minutes. Combine the strained sauce with onions, mushrooms, sautéed tomato paste, add peppercorns, bay leaves, salt and boil for another 10-15 minutes.

Served with potato and cereal cutlets, potato roll.

Mushroom sauce with porcini mushrooms for pasta

Ingredients:

• 2 onions
• broth - 200 ml
• 1 tbsp. a spoonful of ground dry porcini mushrooms
• 3 tbsp. tablespoons of sour cream or cheese
• ground black pepper
• salt to taste

Fry 2 onions for the sauce for porcini pasta until golden brown, pour the broth, when it boils, add ground dry mushrooms. Simmer over low heat for 10-15 minutes. Then add 3 tbsp. tablespoons of sour cream or cheese, black pepper and simmer mushroom sauce from porcini mushrooms to pasta for another 1 minute. Let it brew for 10 minutes.

Recipe for mushroom porcini mushroom sauce for spaghetti

Ingredients:

• 50 g dried porcini mushrooms
• 1 tbsp. a spoonful of flour
• 100 g margarine
• 300 g onions
• 1.3 l of water
• salt to taste

According to the recipes for porcini mushroom sauce for spaghetti, boil boletus in water until tender. Fry flour until light golden brown and, hot, dilute with mushroom broth. Stir, salt. Put the mixture on low heat and, stirring occasionally, bring to a boil. Keep the porcini mushroom sauce for spaghetti on the fire for 5 minutes, then add finely chopped boiled mushrooms and sautéed onions.

Mushroom sauce with onions.

Ingredients:

• 200 g fresh porcini mushrooms
• 2 onions
• 40 ml vegetable oil
• 1 tbsp. a spoonful of flour
• 100 ml of mushroom broth
• ground black pepper and salt to taste

Chop the peeled onion. Peel the mushrooms, wash, chop very finely and pour into a frying pan with heated oil. Add onion and stir fry until tender. Prepare a fat-free dressing from flour, dilute it with mushroom broth and mix thoroughly so that there are no lumps. Add mushrooms and onions there. Mix everything, salt, pepper and bring to a boil.Serve with fried poultry and game dishes.

Mushroom sauce with milk.

Ingredients:

• 100 g fresh porcini mushrooms
• 100 ml of water
• 200 ml milk
• 1 onion
• 60 g butter
• 1 tbsp. a spoonful of flour
• 1 tbsp. a spoonful of chopped parsley
• 1 tsp vinegar
• cumin, salt to taste.

Wash the peeled mushrooms and cut into strips. Peel the onion, rinse, chop and, stirring, fry in hot oil until pale yellow. Then put mushrooms, salt, cumin, cover and, stirring occasionally, simmer until soft. Prepare a fat-free dressing from flour, dilute it with milk and water and mix thoroughly so that there are no lumps. Then combine it with mushrooms and onions, bring to a boil, boil for 3-5 minutes. Season with salt, add vinegar and parsley and stir again.

Serve with poultry dishes.

Mushroom sauce with pumpkin and tangerines.

Ingredients:

• 100 g fresh porcini mushrooms
• 700 g fresh pumpkin
• 600 ml vegetable broth
• 4 tangerines
• 40 ml red wine
• 3 tbsp. tablespoons of grated cheese
• ground black pepper
• salt

Peel, wash and chop the mushrooms. Peel and seed the pumpkin, rinse and cut into small cubes. Set aside a quarter, and put the rest in a saucepan, pour the broth and simmer in a puree. Salt, pepper and season the resulting mass with wine. Grind the mushrooms and the remaining pumpkin (using a mixer or food processor), dip in the resulting sauce and simmer over low heat until soft. Peel the tangerines and remove the white fibers, disassemble them into wedges and dip them into the slightly cooled sauce. Sprinkle it with cheese. Serve with fried meat dishes.

Mushroom sauce.

Ingredients:

• 50 g dry porcini mushrooms
• 1 tbsp. a spoonful of flour
• 1 onion
• 2 tbsp. spoons of butter
• salt

Soak dry mushrooms washed in warm running water in 2 glasses of cold water for 2-3 hours, and then cook in the same water without adding salt. Fry 1 tablespoon flour with the same amount of oil until light brown and dilute with 2 cups of hot strained mushroom broth. Cook the resulting sauce at low boil for 15–20 minutes. Fry the finely chopped onion with butter, add the chopped boiled mushrooms and lightly fry everything together again, and then transfer to the sauce, salt to taste and let it boil.

Mushroom sauce with tomatoes and sour cream.

Ingredients:

• 700 ml mushroom sauce
• 150 g tomato puree
• ZO g butter margarine
• 150 g sour cream

Prepare like mushroom sauce, but at the end of sautéing onions with mushrooms, add tomato puree.

Season the prepared sauce with butter and bring to a boil.

Sour cream and mushroom sauce.

Ingredients:

• 750 g fresh porcini mushrooms
• 1 tbsp. spoon of fat
• 2 tbsp. tablespoons of flour
• 1 onion
• 100 g sour cream
• a bunch of parsley
• spices: ground black pepper and salt to taste

Mushrooms are washed, finely chopped. Rub the onion on a fine grater, separate 1 tbsp. a spoonful of grated mass and stew it in hot fat, add mushrooms, chopped parsley and stew for 15–20 minutes. Sprinkle the stewed mushrooms with flour, mix well, add a small amount of water (80 g), add spices and cook until the mushrooms are ready. Add sour cream and boil for 2-3 minutes. Served with meat dishes.

Mushroom sweet and sour sauce.

Ingredients:

• 800 g mushroom sauce
• 50 g prunes
• 20 g raisins
• 15 g sugar
• 110 g tomato puree
• 10 g red wine

Add sorted and well-washed raisins, pitted prunes, sugar, sautéed tomato puree, wine to the mushroom sauce and boil for 10-15 minutes. You don't need to add vinegar to this sauce. Served with cutlets, meatballs, potato croquettes and cereals.