Porcini sauces with cream: recipes for their preparation

The porcini mushroom sauce with cream is an excellent addition to all main courses without exception. It can be served with chicken and duck, turkey and goose. It goes well with pork, lamb and veal.

It can be used for serving dishes from white and red fish. Homemade recipes can be found on this page. Several cooking options are offered here with the addition of aromatic herbs and spices, some unusual ingredients. See and choose for your experiments

The recipe for porcini mushroom sauce with cream

The ingredients for this creamy porcini sauce recipe are the following:

  • 3 tbsp. l. butter
  • 200 g of porcini mushrooms
  • 1 clove of garlic
  • 1.5 cups cream
  • 1 tsp grated lemon zest
  • 3 tbsp. l. grated cheese
  • ground black pepper
  • grated nutmeg

Melt the butter in a saucepan, add the mushroom slices and fry them over medium heat for 30 seconds. Add chopped garlic, cream, lemon zest, pepper and nutmeg to taste. Simmer for 1-2 minutes, stirring occasionally. Then put the cheese and keep it on medium heat for a couple of minutes.

Mushroom sauce of porcini mushrooms with cream

Ingredients:

  • 200 g minced meat
  • 150 g porcini mushrooms
  • 300 ml cream
  • 1 onion
  • 1-2 cloves of garlic
  • 50 ml olive oil
  • pepper
  • salt

  1. Peel the onion and garlic, wash and chop finely.
  2. Sort the mushrooms, rinse, cut into small pieces.
  3. Heat olive oil in a frying pan, put onion and garlic, fry for 2-3 minutes, then add minced meat and mushrooms, salt and pepper, stir and fry for another 5-7 minutes.
  4. Then add the cream, bring the porcini mushroom sauce with cream to a boil over low heat with constant stirring.
  5. Serve the sauce with small pasta.

Dried porcini mushroom sauce with cream

Ingredients:

  • zucchini
  • salmon fillet
  • leaf lettuce
  • lemon
  • parmesan cheese
  • sesame
  • olives
  • olive oil (the proportion is arbitrary)
  • salt
  • pepper to taste.

Sauce:

  • cream 38%
  • porcini mushrooms
  • butter
  • Parmesan cheese (any proportion)
  • salt, pepper - to taste.

  1. Cut zucchini into thin strips along the length, salmon into thin long layers.
  2. Salt and pepper the zucchini strips, sprinkle with grated cheese.
  3. Put chopped salmon on one strip and cover with another strip on top. Roll up with a roll, secure with a toothpick.
  4. Put the rolls on a greased sheet and place in the oven for 5-7 minutes.
  5. Pull toothpicks out of the finished rolls.
  6. For the sauce of dried porcini mushrooms with cream, soak the boletus in milk and peel, cut into cubes, boil.
  7. Then fry in butter until golden brown, add cream, salt, pepper, add grated cheese and simmer until thickened.
  8. Pour creamy sauce with mushrooms onto a dish, top with ready-made rolls (2 pcs per serving), sprinkle with sesame seeds.
  9. Place lettuce next to it, mixed with chopped olives and garnish with a lemon wedge.

Dry porcini mushroom sauce with cream

Ingredients:

  • Tomatoes on a branch - 6-8 pcs.
  • Zucchini - 2 pcs.
  • Olive oil - 100 ml
  • Veal tenderloin - 800 g
  • Vegetable oil - 70 ml
  • Thyme - 5 g
  • Garlic - 2 cloves
  • Edam cheese - 300 g
  • Parsley - 15 g
  • Salt pepper

For mushroom sauce:

  • Shallots - 70 g
  • Porcini mushrooms (fresh frozen) - 500 g
  • Vegetable oil - 70 ml
  • Thyme - 5 g
  • Garlic - 2 cloves
  • Cream - 500 ml
  • Salt pepper

50 minutes

Cut the tomatoes and zucchini into slices 1-1.5 cm thick, season with salt, pepper and lightly fry in olive oil on both sides.

Prepare a sauce of dry porcini mushrooms with cream, for this cut the shallots into small cubes.

Peel and boil the porcini mushrooms in salted water, cut into small cubes and fry in vegetable oil with thyme, garlic and shallots until light golden brown.

Then pour in the cream and cook until thickened, adding salt and pepper.

Remove from stove and cool.

Peel the veal tenderloin from the films, cut it across into medallions 2-3 cm thick, lightly beat, salt, pepper and fry in vegetable oil with thyme and garlic until golden brown.

Put the fried medallions on a baking sheet.

Place the fried vegetables around and pour the thick mushroom sauce on top of the medallions.

Sprinkle with grated edam cheese and bake in the oven at 180 ° C for 15 minutes.

Remove the baked medallions from the oven and place on plates.

Drizzle with olive oil and steal with parsley sprigs.