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A fragrant and satisfying porcini mushroom sauce can be used with pasta, cereals and potatoes. You can read about how to make porcini mushroom gravy on this page.

There are several ways to prepare this wonderful dish. Usually mushroom gravy is made from dry porcini mushrooms, but it can be made from fresh or salted with proper preparation of the product. Choose a suitable recipe for porcini mushroom sauce with sour cream or mayonnaise, chicken or aromatic herbs. Step-by-step instructions will help you understand how food is cooked. And the recipe for porcini mushroom gravy with a photo will allow you to do everything right and get an excellent dish at the end.

Dried porcini mushroom sauce

Ingredients:

• 100 ml of juice formed when roasting meat
• 50 g dry porcini mushrooms
• 30 g flour
• 2-3 onions
• 500 ml beef broth
• 50 g butter
• salt

Rinse the mushrooms, boil in a little salted water, chop. Peel the onion, wash, chop finely, sauté in a pan in heated butter (30 g). Saute flour in the remaining oil, add mushroom broth with constant stirring, bring to a boil and cook over low heat for 7-10 minutes. Then add mushrooms and onions, pour in the juice formed during baking the meat, broth, salt and cook the gravy of dried porcini mushrooms until tender.

Recipe for porcini mushroom gravy with sour cream

According to the recipe for porcini mushroom gravy with sour cream, the following ingredients are needed:

• 140 ml of juice from roasting meat
• 200 ml beef broth
• 120 g porcini mushrooms
• 60 g butter
• 70 g sour cream
• 50 g flour
• 1 onion
• 1 parsley root
• parsley
• pepper
• salt

Wash parsley, dry and chop finely.

Peel the onion and parsley root, wash and chop finely.

Rinse porcini mushrooms with cold water and cut into small pieces.

Melt 50 g of butter in a frying pan, put onion and parsley root, sprinkle with flour and fry until golden yellow, stirring occasionally.

Add meat juice, sour cream, pickled mushrooms, remaining butter, parsley and pepper, mix.

Cook the porcini mushroom gravy with sour cream for another 1-2 minutes, remove from heat.

Fresh porcini mushroom gravy recipe

According to the recipe for making gravy from fresh porcini mushrooms, you will need to take the following ingredients:

• 150 ml of juice from roasting meat
• 100 ml beef broth
• 100 ml basic red sauce
• 2 tablespoons tomato paste
• 200 g porcini mushrooms
• 50 g butter
• parsley and dill.

Wash parsley and dill, dry and chop. Sort porcini or champignons, rinse, cut into thin slices and fry in a pan in heated butter until tender. Heat the main red sauce, add meat juice and broth to the gravy of fresh porcini mushrooms, bring to a boil and cook over low heat for 2-3 minutes, stirring occasionally. Then put tomato paste and mushrooms in the gravy, stir and cook for another 3-4 minutes.

Gravy with shallots and mushrooms.

Ingredients:

• 120 ml of juice from roasting meat
• 250 ml basic white sauce
• 100 ml strong mushroom broth
• 45 g butter
• 100 g porcini mushrooms
• 150 g shallots
• 3 tablespoons dry white wine
• parsley

Wash parsley, chop. Sort the mushrooms, rinse, chop finely. Peel the shallots, wash, cut into quarters and sauté with the mushrooms in a skillet with heated butter for 3-4 minutes. Add meat juice, hot mushroom broth and wine, bring to a boil, cook for 5-7 minutes.Then add the main white sauce, mix thoroughly and cook over low heat for 8-10 minutes, stirring occasionally. Put the parsley in the prepared gravy, mix.

Chicken sauce with porcini mushrooms

Ingredients:

• 120-130 ml of chicken roast juice
• 150 ml chicken stock
• 150 ml heavy cream
• 50 g dry porcini mushrooms
• pepper
• salt

Grind dry mushrooms in a coffee grinder, mix the resulting powder with hot broth and the juice formed when baking the chicken. Bring everything to a boil, cook over low heat for 10-15 minutes. Add the cream, season with salt and pepper, bring the chicken and porcini mushroom sauce to a boil and remove from heat. Then add mushrooms and onions, pour in the juice formed during baking the meat, broth, salt and cook the gravy until tender.

Dry porcini mushroom sauce with sour cream

The ingredients for the dry porcini mushroom gravy are the following:

• 100 g dry porcini mushrooms
• 2 onions
• 20 g flour
• 70 g butter
• 50 g sour cream
• salt
• ground black pepper - to taste

For gravy from dry porcini mushrooms with sour cream, the boletus should be finely chopped. Peel the onion, chop and put in a frying pan with heated oil. Fry the onions until golden brown. After adding the mushrooms, fry for another 5-7 minutes. Then season with salt, pepper and flour. Mix thoroughly and cook for another 2-3 minutes. Then, adding sour cream, mix the gravy well and bring to a boil. Simmer over low heat for 4-5 minutes.

Porcini mushroom sauce with mayonnaise

Ingredients:

• 100-120 ml of poultry juice
• 200 ml chicken broth
• 1 onion
• 150 g pickled porcini mushrooms
• 2 tablespoons tomato paste
• 2 tablespoons mayonnaise
• 1 tablespoon flour
• 50 g butter

1. Peel the onion, wash, chop finely.
2. Rinse pickled mushrooms with cold water, chop finely.
3. Put the onion in a frying pan with heated butter, sprinkle with flour and fry until golden brown.
4. Then add tomato paste, mayonnaise and mushrooms, stir and fry for another 2-3 minutes.
5. Pour in the hot broth, add the juice from the poultry roasting, cook the porcini mushroom sauce with mayonnaise over low heat for 2-3 minutes with constant stirring.

Tomato sauce with porcini mushrooms.

Ingredients:

• 230 g tomato sauce
• 500 g of mushrooms
• garlic powder
• reagan

Combine tomato sauce, chopped mushrooms, garlic powder, and reagan. Boil.

Gravy is used in the preparation of dishes from the tongue.

Cooking time - 15 minutes.

Mushroom sauce.

Components:

• 400 g mushrooms
• 2-3 onions
• 1 cup vegetable broth
• 1 tbsp. l. flour
• 3 tbsp. l. vegetable oil
• salt
• ground black pepper
• Bay leaf

Chop the onion and fry in oil. Add coarsely chopped mushrooms, fry, stirring, for 5-7 minutes. Sprinkle with flour, fry for another 1 minute. Pour in broth, add salt, pepper, bay leaf, simmer for 10 minutes.

Mushroom sauce No. 2.

• 450 g porcini mushrooms
• 3 tbsp. l. flour
• 3 tbsp. l. butter or lard
• 150 ml meat broth
• spices to taste, salt

Saute flour in butter until creamy, pour in 4 tbsp. l. broth, add chopped porcini mushrooms and simmer covered, gradually adding broth. At the end of cooking add salt and spices. If desired, you can add finely chopped greens.

Mushroom sauce for meat.

• 100 ml port wine
• 200 ml of mushroom broth
• 1 tbsp. l. flour
• 2 tbsp. l. red currant jelly
• 100 g red currant
• spices to taste
• salt

Combine port with mushroom broth, bring to a boil. Dilute flour in 3 tbsp. l. water, pour into the mixture, cook until thick. Add currant jelly, salt and spices, cook over low heat until the mixture boils down a little. Then put the washed currant berries, mix gently, bring to a boil and remove from heat.