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It is difficult to overestimate the importance of sauces that are served with various dishes. They enhance the taste of food, give it a special aroma. Champignon sauces are a different story, because these mushrooms themselves are unique. Any dish with gourmet mushroom gravy will sparkle with new, bright colors, become juicy, tender, nourishing, and take on an even more appetizing look.

This collection contains many recipes with photos of how to make mushroom sauce, what ingredients to add to the gravy so that the dish will benefit as much as possible with it.

How to make a simple champignon sauce

Ingredients

• dried mushrooms - 50 g
• flour - 40 g
• creamy margarine - 100 g
• onions - 300 g
• water - 1.2 l, salt

This recipe will interest those who are looking for how to make a simple mushroom sauce that would go well with almost all side dishes.

Dilute hot red sautéed (fried to a creamy flour) with mushroom broth, stir well, salt, boil for 7-10 minutes, then add boiled finely chopped or chopped mushrooms and sautéed onion.

Mushroom sauce is served with potato dishes.

Champignon sauce for pasta and potatoes

Ingredients

• main mushroom sauce - 850 g
• tomato puree - 140 g or ketchu
• butter or butter margarine - 30 g
• peppercorns
• Bay leaf

1. Combine ready-made mushroom sauce with sautéed tomato puree or ketchup, add peppercorns, bay leaves and cook for 10-15 minutes.
2. Mushroom sauce with tomato is served with potato and cereal cutlets, meatballs, croquettes and potato roll.
3. The mushroom sauce prepared in this way will go well with pasta, potatoes and many other dishes.

How to make mushroom mushroom sauce with prunes

Ingredients

• mushroom sauce (main) - 800 g
• prunes - 60 g
• raisins - 20 g
• granulated sugar - 15 g
• tomato puree - 110 g or ketchup - 90 g
• 3% vinegar - 10 g

How to make a mushroom sauce from champignons so that it turns out to be unusual and serves as a kind of zest for a particular dish, making it not only tasty, but also original. This recipe will help with this.

1. Add sorted, well-washed raisins, pitted prunes, granulated sugar, sautéed tomato puree or ketchup, vinegar to a simple mushroom sauce and boil for 10-15 minutes.
2. You don't need to add vinegar to this sauce.
3. Sweet and sour mushroom sauce is served with cutlets, meatballs, potato croquettes, as well as cereals.
4. This sauce is served with fried meat dishes - langeta, fillets, cutlets, chickens, chickens.

How to make champignon and onion sauce

Ingredients

• dried champignons - 100 g
• water - 1.5 l
• 1 onion
• 1-2 tbsp. tablespoons of flour
• vegetable oil, salt, pepper

The zealous and practical housewives are interested in how to make champignon sauce using the minimum amount of products. The recipe given is from this series.

Wash and soak the mushrooms for 3-4 hours, then boil in the same water, then strain and chop finely. Finely chop the onion, salt and fry, then add the mushrooms and pour in the mushroom broth (leave 150 g), stew and season with spices. Stir the flour well in a glass of cold mushroom broth and add to the stewed mushrooms at the end of cooking. When it begins to thicken, stir well and remove from heat.

This sauce can be poured over pancakes, dumplings, cabbage rolls, etc.

Mushroom champignon sauce with bacon for pasta

Ingredients

• 6 tbsp. spoons of oil
• 15 mushrooms
• 6 green onion feathers
• bacon
• 4 tbsp. spoons of parsley

The following recipe on how to make mushroom mushroom sauce for pasta can be called one of the most relevant, because the whole family loves this dish.

Heat oil in a saucepan, add green onions, 3 finely chopped bacon and finely chopped mushrooms. Heat the parsley and season. Place on top of pasta, fish or chicken.

Fresh champignon sauce with onions and parsley

Ingredients

• 2 shallots
• fresh champignons - 100 g
• butter - 200 g
• 1 bunch of parsley
• 1 tbsp. a spoonful of lemon juice
• ground black pepper, salt to taste

1. To make the fresh champignon sauce, cut the mushrooms and shallots into cubes.
2. Stir, add soft butter, chopped parsley, lemon juice, pepper, salt.
3. This sauce is very good with baked potatoes.

Dry mushroom sauce with onions and cheese

Ingredients

• 2 onions
• broth - 200 ml
• 1 tbsp. a spoonful of ground dry champignons
• 3 tbsp. tablespoons of cheese
• ground black pepper, salt to taste

Easy-to-prepare and low-cost products, the mushroom and cheese sauce will make the dish tender, juicy and aromatic.

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

Champignon sauce with sour cream and herbs

Ingredients

• champignons - 300 g
• 1 onion
• 1 tbsp. a spoonful of flour
• sour cream - 100 g
• parsley and dill (herbs)
• salt, pepper, butter - to taste

Mushroom champignon sauce with sour cream, onions and herbs will give the cooked dish fresh, aromatic notes, make it more juicy and appetizing.

Chop mushrooms and onions, put in a saucepan, pour 1 glass of water, simmer until tender. Add flour, mix well, bring to a boil, pour in sour cream, salt and boil for 5-7 minutes. Add butter and finely chopped herbs to the finished sauce.

The recipe for champignon sauce with sour cream, onions and herbs is suitable in cases where a vegetable, meat dish, or potato casserole is planned.

Sauce with mushrooms, milk, vegetables and herbs

Ingredients

• 2 cups milk
• 3 tbsp. spoons of butter
• 1 tbsp. a spoonful of wheat flour
• 1/4 each root of carrots, parsley, celery
• 1-2 onions
• 2 dry mushrooms or 4-5 fresh
• 0.5 tbsp. tablespoons of tomato puree
• 2-3 bay leaves

Fry wheat flour until golden brown, dilute with milk, add lightly fried roots, carrots, parsley, celery and simmer the sauce over low heat for 20-30 minutes. Then filter the sauce, rub the roots and combine with the sauce.

Chop the onion, lightly fry (save), add pre-cooked and chopped white fresh or dry mushrooms. Fry everything together for 5–8 minutes, combine with the prepared sauce, add the tomato puree sauteed with butter. Boil the sauce over low heat for another 10-15 minutes and salt. At the end of cooking, bay leaf, peppercorns.

Mushroom champignon sauce with milk, vegetables and herbs goes well with many hot dishes, but it is especially recommended to serve it with fish.

White mushroom sauce with mushroom broth

Ingredients

• 50 g dry mushrooms
• 30 g flour
• 2-3 onions
• 500 ml of mushroom broth
• 100 g butter, salt

1. Rinse the mushrooms, boil in a little salted water, chop. Peel the onion, wash, chop finely, sauté in a frying pan in 70 g of butter.
2. 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.
3. Then add mushrooms and onions, salt and cook the sauce until tender.
4. Serve the resulting white mushroom sauce with veal, lamb, minced meat and game dishes.

Canned champignon sauce with white wine

Ingredients

• 300 g basic red sauce
• 75 g tomato puree
• 75 g canned mushrooms
• 50 ml dry white wine
• 1 small onion
• 40 g ham
• 30 g of interior fat
• parsley and tarragon
• pepper, salt

1. Peel the onion, wash, chop finely.
2. Wash and chop parsley and tarragon greens.
3. Cut the ham into cubes.
4. Melt the fat in a frying pan, put the mushrooms and onions in the pan, fry for 1 minute, then add the ham and fry for another 2-3 minutes.
5. Heat the red main sauce, put fried onions, mushrooms and ham in it, add tomato puree and white wine.
6. Stir, cook over low heat for 5-7 minutes, then add herbs, salt and pepper.
7. Bring the sauce to a boil again and remove from heat.
8. Canned champignon red sauce is recommended to be served with grilled meat, poultry and game dishes.

Creamy mushroom sauce with champignons in meat broth

Ingredients

• 500 ml meat broth
• 200 g champignons
• 2 onions
• 100 g cream
• 100 g butter
• 30 g flour
• salt

Creamy mushroom sauce made from champignons is one of the most delicious, aromatic and simple, therefore we love it by many housewives who try to delight the family with delicious dishes even on weekdays.

Sort the mushrooms, rinse, cut into slices. Peel the onion, wash, chop finely. Fry mushrooms and onions in a frying pan in 50 g of butter until tender, season with salt.

Heat 20 g of butter in a frying pan, fry the flour in it until golden yellow. Remove from heat, add a third of the specified amount of broth, mix thoroughly.

Put the pan on the fire again, bring the resulting mixture to a boil with constant stirring. Pour in the remaining broth and cream, cook at a low boil for 10-15 minutes, stirring occasionally. Add mushrooms, onion, salt and remaining butter and stir.

Serve ready-made creamy mushroom sauce with potato, buckwheat and millet dishes.

Mushroom champignon sauce with cream, roots and spices

Ingredients

• 500 ml of mushroom broth
• 100 g champignons
• 40 g butter
• 100 g cream
• 30 g chopped roots (parsley, celery)
• 20 g chopped onions
• 20 g flour
• 20 ml lemon juice, pepper, salt

Mushroom sauce made from champignons with cream has a pleasant spicy taste, which comes from roots, onions and spices. In addition, it makes the dish extremely tasty and tender.

Sort the mushrooms thoroughly, rinse, chop finely. Heat half of the specified amount of butter in a frying pan, add mushrooms, vegetables, fry for 2-3 minutes. Add flour, fry everything together until golden yellow.

Add broth and cream in small portions with constant stirring, bring the mixture to a boil, cook over low heat for 15 minutes.

Remove mixture from heat, strain, add pepper, salt, lemon juice and remaining butter, stir.

Champignon sauce with cream, roots and spices, serve with potatoes and cabbage, rice, buckwheat and millet.

Mushroom sauce with champignons, apple and onion

Ingredients

• 400 g champignons
• 200 g sour cream
• 2 onions
• 1 apple (Antonovka or any other sour variety)
• parsley and celery
• sugar, salt

The recipe for mushroom champignon sauce with sour cream, apple, onion and herbs will interest those who prefer unusual, sweet and sour dishes with an expressive taste and bright aroma.

1. Sort the mushrooms thoroughly, rinse, boil in a little salted water, cool and cut into strips.
2. Peel the onion, wash, chop finely.
3. Wash, dry, chop parsley and celery greens.
4. Wash the apple, peel, remove the core, grate on a coarse grater.
5. Mix sour cream with mushrooms, onions, apples and herbs, season with sugar and salt, mix.
6. Serve mushroom sauce made from champignons and sour cream, apples, onions and herbs with boiled vegetables and meat.

Sour cream and mushroom sauce with mushrooms, eggs and horseradish

Ingredients

• 300 g boiled champignons
• 250 g sour cream
• 50 g horseradish
• 2 eggs
• dill greens, green onions
• sugar, salt

Sour cream-mushroom sauce made from champignons, horseradish, eggs and herbs will add spice and spice to any second dish and give it a new, more expressive taste.

1. Finely chop the mushrooms.Wash dill and green onions, dry, finely chop.
2. Hard boil the eggs, chill, peel and chop.
3. Mix sour cream with horseradish sauce, add eggs, mushrooms, dill and green onions. Season the sauce with sugar and salt and stir.
4. Serve with fried and baked potatoes.

Sauce with champignons, cucumbers and mayonnaise

Ingredients

• 200 g mayonnaise
• 100 g sour cream
• 70 g pickled champignons
• 70 g pickled cucumbers
• 1 small onion
• dill greens, red and black ground pepper

One of the most pressing questions for fans of mushroom dishes is how to make a mushroom sauce with sour cream, because it can transform any side dish, make it more tasty, juicy and aromatic. One of these recipes is presented here.

Cut the pickled mushrooms into strips. Peel the pickled cucumbers, cut into strips. Peel the onion, wash, chop finely. Wash dill greens, chop.

Mix sour cream with mayonnaise, add mushrooms, cucumbers, dill and onions, pepper, mix.

Champignon sauce with sour cream and mayonnaise can be served with fresh and boiled vegetables, meat.

Creamy mushroom champignon sauce with minced meat for spaghetti

Ingredients

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

The recipe for mushroom mushroom sauce with minced meat and cream will help make a hot dish for lunch more satisfying, nutritious and amazingly tasty.

1. Peel the onion and garlic, wash and chop finely. Sort the mushrooms, rinse, cut into small pieces.
2. 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.
3. Then add the cream and bring the sauce to a boil over low heat with constant stirring.
4. A fragrant creamy mushroom sauce made from champignons with minced meat is ideal for spaghetti, as well as any pasta and vegetable dishes.
5. Serve the sauce with small pasta.

How to make a champignon bolognese sauce with cream

Ingredients

• 700 g mixed minced meat (pork, beef)
• 800 g canned peeled tomatoes
• 200 g champignons
• 100 g smoked ham
• 1 onion
• 1 carrot
• 1 stalk of celery
• 60 ml olive oil
• 60 ml dry red wine
• 60 ml cream
• ground nutmeg
• pepper, salt

Many chefs are looking for a recipe on how to make a bolognese sauce of champignons with cream, ham, vegetables and minced meat, because this Italian delicacy is not only an excellent addition to spaghetti, but can also be served as a hearty, aromatic and very tasty dish on its own.

1. Peel, wash, chop carrots and onions.
2. Wash the celery, cut into small pieces.
3. Cut the canned tomatoes into small pieces. Sort the mushrooms, rinse, cut into slices. Cut the ham into small cubes.
4. Heat the olive oil in a pan, put carrots, onions and celery, fry for 5-7 minutes, stirring occasionally.
5. Put the minced meat in a frying pan, mix thoroughly and fry for another 5-7 minutes. Put mushrooms in a pan, fry for another 2-3 minutes.
6. Then add ham, tomatoes, wine, salt and spices, bring to a boil while stirring and simmer over low heat for 45-60 minutes, stirring occasionally.
7. At the end of cooking, add cream to the sauce, heat over medium heat for 1-2 minutes, remove from heat.
8. Serve spaghetti sauce, tagliatelle.

The preparation of champignon sauce with cream is supplemented by a photo, looking at which you can see how appetizing and beautiful this dish looks.

Champignon sauce with seafood in sour cream in a pan

Ingredients

• 400 ml sour cream 25% fat
• 200 g champignons
• 100 g peeled mussels
• 100 g peeled shrimp
• 1 onion
• 2 cloves of garlic
• 50 ml olive oil
• 1 teaspoon starch
• parsley
• ground paprika, salt

1. Peel the onion and garlic, wash and chop finely.Sort the mushrooms, rinse, cut into thin slices. Wash parsley, dry, chop.
2. Put onion and garlic in a pan with heated olive oil, fry until they become transparent. Add mushrooms, stir and fry for 4-5 minutes.
3. Then add thawed seafood, warm up, add sour cream, add starch, paprika and salt, bring to a boil.
4. Sauce of champignons with seafood in sour cream in a pan, cook over low heat with constant stirring, add parsley to the sauce, stir and remove from heat.
5. Serve the spaghetti sauce. Can also be used for small pasta casseroles.

Sauce with champignons, tomato puree and lemon juice

Ingredients

• 300 g basic red sauce
• 75 g tomato puree
• 75 g champignons
• 50 ml dry white wine
• 50 ml lemon juice
• 1 small onion
• 30 ml olive oil
• parsley and tarragon, pepper, salt

Peel the onion, wash, chop finely. Wash and chop parsley and tarragon greens. Rinse the champignons, cut into small pieces.

Heat the olive oil in a pan, add mushrooms, onions, fry, stirring constantly, for 5-7 minutes.

Warm the red main sauce a little, put fried onions and mushrooms in it, add tomato puree, lemon juice and white wine. Cook, stirring occasionally, over low heat for 5–7 minutes, then add herbs, salt and pepper. Bring the sauce to a boil again and remove from heat.

An appetizing and aromatic red mushroom sauce is recommended to be served with small pasta.

Champignon, onion and chicken sauce

Ingredients

• 200-300g chicken fillet
• 6-8 pcs. champignons
• 1 onion
• vegetable oil
• pepper
• 1 tbsp. l. flour
• 200 ml milk or cream
• dill or parsley,
• 20g butter
• salt
• pepper

Champignon and chicken sauce is an excellent addition to potatoes, any vegetable dishes and pasta, making any dish juicy and aromatic.

The first step is to prepare the onion - peel, rinse and cut into small cubes. After that, fry it in vegetable oil until golden brown, put in a separate container.

Add vegetable oil to the same pan, put the chicken, cut into small pieces, fry until half cooked, put in a separate container.

Rinse the champignons, cut into plates, fry in a pan in vegetable oil.

Combine all prepared ingredients in a frying pan, add vegetable oil, salt, pepper, add flour. Then pour the cream into the pan, mix everything well, add the herbs, simmer for 5 minutes under the lid. Add a piece of butter to the pan before turning off the heat. Let the dish steep for 10 - 15 minutes.

The recipe for mushroom mushroom sauce with chicken is presented with a photo, which makes cooking easier and makes it possible to see the final result.