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The combination of fruit bodies and cream will satisfy even the most sophisticated mushroom lovers with its amazing taste. A unique, appetizing and aromatic creamy sauce with mushrooms, prepared at home, will change any side dish, meat or fish beyond recognition and make the dish incredibly tasty.

Anyone, even a novice housewife, can experiment with the sauce, adding or replacing the proposed ingredients, thereby surprising household members with a wide variety of this delicacy.

How to prepare a creamy mushroom sauce? I must say that this question is asked very often. To begin with, you need to say that any fruit bodies are used for this: you can take forest ones, collected by your own hands, or those that are sold in stores, for example, champignons or oyster mushrooms. Forest gifts must be pre-boiled in salted water, purchased ones are usually prepared without heat treatment. Creamy mushroom sauce can be mashed with a blender, or left in small chunks for extra zest.

Making a creamy mushroom and garlic sauce

To diversify the family's daily menu, it is not necessary to buy new products. It is enough just to make the sauce: the usual dish will change and sparkle with new flavors. Making a creamy mushroom sauce is exactly the option you need.

• 200-250 g of mushrooms;
• 100 g butter;
• 300 ml cream;
• 1 onion;
• 4 garlic cloves;
• Salt, ground black pepper - to taste.

Mushroom sauce made from mushrooms with the addition of cream is prepared according to the proposed recipe with a step-by-step description.

1. Peel the garlic cloves, chop with a knife as small as possible.
2. Peel off the onion, rinse and cut into thin quarters.
3. Melt a small portion of the butter in a frying pan and fry the onion and garlic for 3-5 minutes.
4. Peel the mushrooms, boil, if they are forest mushrooms, cut into thin strips or cubes.
5. Add to vegetables and fry for 5-10 minutes. (roasting depends on which mushrooms were selected).
6. Season with salt and pepper to taste, add the remaining oil and fry for another 5-10 minutes.
7. Pour in the cream, cover the pan with a lid, turn the heat to low and simmer for 5-7 minutes.

Recipe for a creamy sauce with wild mushrooms and ham

The wild mushroom cream sauce can be varied by adding ham. Then an ordinary dish with such a sauce will turn into a festive one, and your loved ones and guests will definitely like it.

• 500 g of forest fruit bodies;
• 150 g processed cheese;
• 10 g butter;
• 200 ml of cream;
• 300 g ham;
• Salt and herbs to taste.

Mushrooms in a creamy sauce using ham are best cooked according to the steps suggested.

1. Rinse fruiting bodies, pat dry on a tea towel and cut into thin cubes.
2. Cut the ham into strips, peel the onion from the top layer and chop with a knife.
3. Put butter in a saucepan, let melt and add onion.
4. Fry until golden brown, add ham straws and fry for 5-7 minutes.
5. Lay out the fruit bodies, stir, fry until browning over low heat.
6. Add grated cheese, stir, wait for it to melt, pour in the cream.
7. Season with salt to taste, cover and simmer over low heat for 5 minutes.
8. Place in bowls and sprinkle with chopped herbs to taste.

How to cook mushrooms in a creamy hard cheese sauce

Mushrooms cooked in a creamy cheese sauce are perfect for vegetable cutlets, improving their taste. It has excellent taste and amazing aroma.

• 500 g of mushrooms (champignons);
• 400 ml cream;
• 200 g of hard cheese;
• 3-4 tbsp. l. butter;
• Greens - for decoration;
• Salt, black pepper - to taste.

The recipe for cooking mushrooms in a creamy sauce with cheese is described point by point.

1. After peeling, cut the mushrooms into slices, melt the butter in a saucepan and fry them until browned.
2. Pour in the cream, stir, bring to a boil and immediately add the cheese grated on a coarse grater.
3. While stirring continuously, wait until it melts, add chopped greens, salt and pepper to taste.
4. Cover with a lid and leave on the off stove for a few minutes to infuse.
5. Pour into bowls or small deep salad bowls, let cool and serve.

How to make a creamy cheese sauce with mushrooms and onions

To make a delicious sauce with mushrooms, cream and cheese, you need to stock up on certain ingredients. This dish is perfect for pork chops or oven-baked potatoes.

• 400 ml cream 20% fat;
• 500 g of mushrooms;
• 2 onions;
• 100 g of cheese;
• 2 tbsp. l. wheat flour;
• Salt and spices to taste;
• Vegetable oil - for frying;
• Parsley greens.

Creamy cheese sauce with mushrooms is prepared according to the following recipe:

1. After pretreatment, cut the mushrooms into small cubes.
2. Peel the onion from the top layer, chop with a knife.
3. Dilute flour with a little water so that there are no lumps.
4. Heat a frying pan, add a little oil and add onions.
5. Fry until beautifully gilded and add mushroom cubes.
6. Fry over medium heat for 10 minutes, add salt and spices to taste, stir and pour in the cream.
7. Slowly pour in the flour solution, stir and immediately add the grated cheese.
8. As soon as the mass thickens, leave on a minimum heat for 7-10 minutes.
9. Cool dish completely before serving, sprinkle with parsley and serve.

Creamy sauce made from dried mushrooms

A creamy sauce made from dried mushrooms simply cannot but please your homemade ones. The bright aroma of fruit bodies and the tenderness of cream will only complement each other's taste properties.

• 50 g dried forest mushrooms;
• 200 ml of cream;
• 1 onion;
• 1 carrot;
• 1.5 tbsp. l. wheat flour;
• Vegetable oil;
• Salt and ground black pepper;
• 2 garlic cloves.
• 200 g of soft cheese.

Preparation of dry mushroom sauce with cream is described in stages for your convenience.

1. Pour boiling water over the mushrooms and leave for 60 minutes to swell.
2. Boil in the same water for 20 minutes, let cool and cut into cubes.
3. Grate carrots and cheese, chop the peeled onions with a knife.
4. Heat a frying pan, pour in 3 tbsp. l. oil, fry the onion first until browning.
5. Add mushrooms, cover and simmer over low heat for 20 minutes.
6. Add grated carrots, continue to simmer for 10 minutes, salt and add ground pepper to taste, mix.
7. Combine grated cheese, cream, flour and crushed garlic in one container, beat thoroughly into a homogeneous mass.
8. Pour into mushrooms and vegetables, stir and simmer over low heat for 10 minutes.

How to make a creamy mushroom and garlic sauce

Preparing a spicy gravy to pair with a variety of dishes is a snap. How to properly prepare a creamy sauce with mushrooms and garlic will be described further in a step-by-step recipe.

• 500 g of champignon mushrooms;
• 70 g of cheese;
• 50 g butter;
• 2 tbsp. l. olive oil;
• 2 tbsp. l. chopped garlic;
• 2 tbsp. l. wheat flour;
• 400 ml cream;
• Salt and a mixture of ground peppers to taste.

1. Put butter and olive oil in a hot frying pan.
2. Add garlic, mix and dry a little without frying until golden brown.
3. Pour in flour, stir thoroughly to remove lumps and fry until it darkens.
4. Heat a little cream, pour into a frying pan, add salt and pepper mixture to taste, stir, bring to a boil, remove from heat and add grated cheese.
5. While the cheese is melting, fry the diced fruit bodies in butter, pour in the creamy gravy and simmer for 10 minutes.

Sauce made with mushrooms, cream and chicken

A sauce made with mushrooms, cream and chicken will do a great job as a main course.Boiled rice or mashed potatoes can serve as a side dish.

• 2 chicken fillets;
• 400 ml heavy cream;
• 500 g of mushrooms;
• 2 tbsp. l. butter;
• Salt and spices to taste.

A recipe with a step-by-step photo of cooking mushrooms in a creamy sauce will help you cope with the process correctly.

Cut the pre-boiled forest fruit bodies into cubes.

Melt the butter in a frying pan, add the mushrooms and fry over medium heat for 10 minutes.

Cut the chicken meat into pieces, no more than 3 cm in size.

Put the meat in the mushrooms, fry for 10-12 minutes, pour in the cream, salt to taste and add spices, mix thoroughly.

Reduce the intensity of the fire to a minimum, extinguish the whole mass for 5-7 minutes.

Let stand on the switched off stove for 10-15 minutes. and serve.

Mushroom pasta sauce with cream and Parmesan cheese

If you think that making a quick and simple delicious dinner is impossible, try the recipe for sauce with mushrooms and cream for pasta. The appetizing and satisfying Italian dish will be 100% guaranteed.

• 500 g of champignons;
• 400 g of pasta;
• 1 egg;
• 100 ml cream;
• 1 onion;
• 2 garlic cloves;
• 1 tbsp. l. flour;
• 1 tbsp. l. butter;
• 2 tbsp. l. olive oil;
• 100 g of Parmesan cheese;
• 1 tsp provencal herbs;
• 3-5 leaves of green thyme;
• Salt and ground black pepper to taste.

Cooking creamy mushroom pasta sauce according to the recipe described below.

1. Peel the onion, chop into small pieces, heat two types of oil in a saucepan and lay out the vegetable.
2. Fry for 5 minutes, add the crushed garlic and sauté all together until caramelized, but do not overcook.
3. Cut the peeled mushrooms into small and thin strips, pour into onions, add salt, Provencal herbs, thyme, mix.
4. Cook for 15 minutes, changing the intensity of the heat from low to medium every 3-5 minutes.
5. Put half of the fried fruit bodies in a separate plate, pour the cream into the rest, bring to a boil, but do not boil.
6. Grind with a blender, put on low heat, beat the egg and pour into the gravy.
7. Sift flour and pour into cream, mix thoroughly so that there are no lumps.
8. Leave the dish on the fire for a few seconds, add the grated cheese and wait until it melts completely.
9. Boil the pasta according to the instructions on the package, discard it in a colander, pour in 1 tbsp. l. olive oil and stir well.
10. Put the pasta in the gravy, add the mushrooms that were deposited on top and grind with grated cheese.
11. Cover with a lid, shake the pan several times and leave for 3-5 minutes.

Sauce with mushrooms, onions and cream for meat

Most experienced chefs consider sauce made with mushrooms and cream for meat to be the king of gravy. The amazing aroma and taste of the dish never leaves anyone indifferent.

• 300 g of champignons;
• 50 g butter;
• 2 tbsp. l. flour;
• 2 onions;
• 200 ml of cream;
• Salt and black pepper to taste.

Mushrooms with a creamy meat sauce are prepared according to the recipe described below.

1. Fruit bodies are cut into slices and laid out in half the butter.
2. Fried for 10 minutes, peeled and chopped onions are added, sautéed for 5-7 minutes.
3. Flour is fried in a separate dry frying pan until creamy and poured into the mushrooms.
4. Stir and fry for 1-2 minutes.
5. It is added, peppered, cream is poured in, mixed and stewed for 5 minutes.
6. If desired, grind the gravy with a blender, let cool, and serve in sauce bowls.

Mushroom and cream sauce prepared with pasta

Sauce with mushrooms and cream, prepared for pasta, will turn out fragrant, tender and surprisingly tasty.

• 200 g of mushrooms (champignons);
• 200 ml cream 10% fat;
• 2 tbsp. l. butter;
• 1 medium onion;
• 2 tbsp. l. grated hard cheese;
• A pinch of ground nutmeg;
• A pinch of dry ground garlic and oregano;
• 1.5 tbsp. l. lemon juice;
• Salt.

1. Melt the butter in a saucepan, add the onion chopped with a knife, salt, stir and sauté until transparent.
2. After preliminary cleaning, cut the mushrooms into strips or small cubes.
3. Pour into the vegetable, stir and fry until lightly browned.
4. Pour in cream, salt, garlic, nutmeg and oregano.
5. Stir the contents of the saucepan and simmer over low heat for 15 minutes to thicken the gravy.
6. Pour in cheese, stir well and pour in lemon juice.
7. Turn off the stove and leave the dish to infuse for about 10 minutes, then pour into a saucepan and serve.

Creamy mushroom sauce for rice or bulgur

Making a creamy mushroom sauce for a side dish of rice or bulgur is as easy as shelling pears. Such a delicious and aromatic sauce will be appreciated by children who do not like porridge. Put the boiled cereals in a plate, pour the warm sauce on top and serve.

• 500 g of champignons;
• 3 onions;
• 400 ml cream;
• 3 tbsp. l. sour cream;
• Butter - for frying;
• Salt to taste.

The recipe for making a sauce with mushrooms and cream is described in stages so that novice housewives can easily cope with the process.

1. Cut the peeled onions into cubes, fry in a little oil until a beautiful golden color.
2. After peeling, chop the mushrooms, pour over the onions and fry for 15 minutes until the excess liquid evaporates.
3. Season with salt to taste, put in a blender bowl and grind into a homogeneous mass.
4. Add sour cream, pour in ½ part of the cream, beat and pour into a saucepan.
5. Put on low heat, bring to a boil and pour in the second part of the cream.
6. Without stirring, bring to a boil, not allowing the sauce to boil. You can serve delicious gravy not only hot, but also cold, keeping in the refrigerator for no more than 3 days.