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Mushroom sauce recipes are for those housewives who do not agree to be content with ordinary ketchup or mayonnaise. Of course, to make a mushroom sauce, you have to tinker with a fair amount of effort, but the result will not disappoint you. And the taste of meat, vegetable and even fish dishes with such aromatic additions will become more refined.

Mushroom sauces for meat and fish

"Zingara" sauce with mushrooms, tongue and ham

Ingredients:

To prepare this delicious mushroom sauce, you will need 600 ml of meat juice, 200 ml of tomato juice, 20 g of truffles, 50 g of other mushrooms, 50 g of tongue, 50 g of ham, 50 g of butter, 150 ml of Madeira sauce.

Preparation:

Combine the meat juice with tomato juice, add truffles and other mushrooms, cut into large noodles, sautéed in butter, tongue and ham. Pour in the Madeira sauce.

Serve warm mushroom sauce for meat.

Diplomat sauce with mushrooms and crayfish

Ingredients:

To prepare this mushroom sauce, you will need 650 ml of the main white fish sauce (see the recipe below), 200 ml of white wine, 350 ml of mushroom broth, 50 g of butter, 30 g of truffles, 150 g of crayfish or lobster necks.

Preparation:

Add wine, mushroom broth and butter to the finished white main fish sauce. Garnish with sliced ​​truffles and crayfish or lobster necks.

Serve warm mushroom sauce for fish, fish bouche, mussels or crayfish.

Basic white fish sauce

Ingredients:

900 ml of fish broth, 80 g of flour, 50 g of butter, salt.

Preparation:

Dilute the hot white sauté cooked in butter with not very hot fish broth (1/3 part of the broth intended for making the sauce) and stir until smooth without lumps. Then, stirring constantly, pour in the rest of the broth and cook for 20-25 minutes. During cooking, remove the foam as it accumulates on the surface of the sauce. Salt the prepared sauce, then strain.

Basic mushroom sauce

Preparation:

Spread finely chopped onions in fat. Add cooked and finely chopped mushrooms. Fry with the onions for a few minutes. Pour mushroom broth into browned flour, cook and strain. Add mushrooms fried with onions to the sauce. Cook the main mushroom sauce according to this recipe for 10-15 minutes.

Recipes on how to make dried mushroom sauces at home

Mushroom Creole Sauce

Ingredients:

2 cups mushroom broth, 2 tbsp. tablespoons of butter, 1 tbsp. a spoonful of flour, 1 onion, 200 g of dried mushrooms, bay leaf, pepper, salt.

Preparation:

To make this mushroom sauce at home, you need to fry the flour in oil until it turns light brown, dilute it, stirring, with mushroom broth and cook for 20 minutes. Fry the finely chopped onion.

Shortly before the end of frying, add chopped boiled mushrooms to the onion.

You can use dried or fresh porcini mushrooms, as well as fresh champignons for the recipe for this sauce. Combine the sauce with onions and mushrooms, salt, add bay leaf, pepper and boil.

Basic mushroom sauce made from dried mushrooms

Ingredients:

1 glass of dried mushrooms, 500 ml of water, 3 tbsp. tablespoons of ghee, 3-4 onions, 1 tbsp. a spoonful of flour, 2 tbsp. tablespoons of butter, 1 1/2 cups of mushroom broth, salt, black pepper.

Preparation:

Before preparing this sauce, the dried mushrooms must be boiled in water and filtered.

Stew the finely chopped onion in ghee along with finely chopped mushrooms.

Fry separately in 1 tbsp. a spoonful of butter flour; dilute it in mushroom broth and cook for 15-20 minutes.

After that, put fried onions and mushrooms in the sauce, cook for 10-15 minutes, salt.Then, according to the recipe for this mushroom sauce, you need to add black pepper and 1 tbsp. spoon of butter and mix thoroughly.

Mushroom sauce with sour cream

Ingredients:

50 g dried porcini mushrooms, 50 g butter, 1/2 cup sour cream, 2 1/2 cups mushroom broth, 4 tsp flour.

Preparation:

Boil mushrooms, strain, chop. Brown flour and butter, dilute with mushroom broth, boil, stirring.

Add sour cream, mushrooms. Warm up without boiling. Do not forget to add a little salt to your taste to the mushroom sauce with sour cream prepared according to this recipe.

Mushroom broth sauce with sour cream

Ingredients:

50 g of dried porcini mushrooms, 21/2 cups of mushroom broth, 50 g of butter, 1/2 cup of sour cream, 4 teaspoons of flour, salt.

Preparation:

Boil mushrooms, strain, chop. Brown the flour and butter, dilute the mushroom broth, boil, stirring.

Add sour cream, mushrooms, salt. Warm up without boiling.

Festive sauce

Ingredients:

50 g dried porcini mushrooms, 3 tsp flour, 100 g sour cream, 1 lemon (juice), 1 tbsp. a spoonful of butter, 1/4 cup of sugar syrup, toasted, 2 cups of mushroom broth, salt.

Preparation:

Pour the mushrooms with salted water for 6 hours, cook in it, strain; chop.

Brown flour in butter, boil with 1 cup of mushroom broth, add sour cream, lemon juice, butter, sugar syrup, 1 1/2 cups of mushroom broth, mushrooms, salt. Warm up without boiling.

Recipes on how to make mushroom sauces with sour cream at home

Sauce "English" from champignons

Ingredients:

200 g of champignons, 3 teaspoons of flour, 3 cups of broth, 2 teaspoons of sugar, 1 tbsp. a spoonful of butter, 1/2 cup sour cream, lemon juice, salt.

Preparation:

Before preparing such a mushroom sauce with sour cream, you need to chop the mushrooms, salt, boil, strain. Brown the flour in oil, pour in the mushroom broth, boil. Add oil, lemon juice, sugar, sour cream and champignons. Warm up without boiling.

Red mushroom sauce

Ingredients:

To make such a mushroom sauce at home, you will need: 2 1/2 cups of mushroom broth, 3 teaspoons of flour, 1 tbsp. a spoonful of butter, 1 lemon, 100 g sour cream, 1/4 cup toasted sugar syrup.

Preparation:

Boil the mushroom broth, pour in a thin stream, stirring constantly, 1/2 cup cold broth, loose with flour. Add oil, lemon juice, toasted sugar syrup, sour cream, salt. Warm up without boiling.

How to make sour cream mushroom sauce: delicious recipes

Piquant sauce with salted mushrooms

Ingredients:

1 carrot, 1 onion, turnip, parsley, butter, 200 g of salted mushrooms, 2 teaspoons of flour, 100 g of sour cream, dill, parsley, 2 cups of mushroom broth.

Preparation:

Chop carrots, turnips, onions, parsley, brown them in oil, rub. Chop the salted mushrooms, boil, strain.

Boil 11/2 cups of camelina broth, pour into it in a thin stream, stirring constantly, 1/2 cup of cold camelina broth, loosened with flour.

When the broth boils and thickens, add mashed vegetables, mushrooms, 1 tbsp. a spoonful of butter, sour cream. Warm up without boiling. Pour chopped dill and parsley into the sour cream-mushroom sauce prepared according to this recipe.

Sour cream sauce on mushroom broth

Ingredients:

2 1/2 cups mushroom broth, 3 tsp flour, 1 tbsp. a spoonful of butter, 100 g sour cream, salt.

Preparation:

Before preparing this sour cream-mushroom sauce, you need to boil 2 cups of mushroom broth. Then pour into it in a thin stream, stirring constantly, 1/2 cup of cold mushroom broth, loose with flour.

When the broth boils and thickens, add butter and sour cream. Salt, warm up, not boiling.

How to quickly make a creamy mushroom sauce: recipes with photos

Here you will learn how to quickly make a creamy mushroom sauce for meat and poultry.

Sauce with mushrooms and cream

Ingredients:

600 ml of game vinegar sauce, 250 g of chopped fresh porcini mushrooms, 300 g of cream, 50 g of butter.

Preparation:

Add the cream to the game vinegar sauce, which gives the sauce a golden color and a more pleasant taste. Add the fried mushrooms and season with butter. Serve hot mushroom sauce prepared according to this recipe with bush and croquettes.

Truffle sauce

Ingredients:

900 ml of meat juice, 20 g of starch, 50 g of truffles, 50 ml of truffle broth.

Preparation:

Mix the meat juice, thickened with starch, with finely chopped truffles and truffle broth. Serve hot with meat.

Mushroom sauce "Yuzhny"

Ingredients:

600 ml of white sauce cooked in mushroom broth, 250 g of cream, 50 g of butter, 150 g of mushrooms (caps).

Preparation:

Prepare white sauce in mushroom broth, add cream to it and simmer for 10-20 minutes. Rub through a sieve and fill with butter.

If the caps are large, then cut them into pieces.

Serve the prepared sauce hot to various types of meat and poultry, adding boiled little mushroom caps.

Salted mushroom sauce with cream

Ingredients:

200 g salted mushrooms, 2 tbsp. tablespoons of butter, dill, parsley, 3 tsp flour, 2 1/2 cups broth, 1/2 cup cream.

Preparation:

Before making such a creamy mushroom sauce, you need to chop the salted mushrooms, boil them, strain. Brown 1 tbsp. a spoonful of butter with flour, pour in 1 cup of camelina broth, boil. Add cream and so much of the rest of the mushrooms broth to make 3 cups of sauce in total. Add mushrooms, 1 tbsp. a spoonful of butter, chopped dill, parsley. Warm up without boiling.

Here you can see a photo of creamy mushroom sauces according to the recipes presented above:

How to make mushroom sauce from champignons with cream: recipes and photos

Sauce with champignons, lemon and sugar

Ingredients:

To prepare mushroom sauce with cream according to this recipe, you need to take: 100 g of champignons, 4 tsp flour, cream (or milk), 1/4 cup of sugar syrup, toasted, 1/2 lemon, sugar, 1 tbsp. a spoonful of butter, salt.

Preparation:

Before preparing such a mushroom sauce with cream, the mushrooms need to be chopped. Then boil them in 2 cups of salted boiling water, strain, boil 1/2 cup of broth, pour in a thin stream, stirring constantly, 1/2 cup of cold broth, loose with flour.

When the broth boils and thickens, add toasted sugar syrup, butter, lemon juice, sugar. Warm, measure with a glass, add so much cream (or milk) to make 3 glasses of broth. Warm up the mushroom sauce of champignons with cream prepared according to this recipe, without bringing to a boil.

Sauce with champignons and cream

Ingredients:

To prepare mushroom sauce with cream according to this recipe, you will need: 200 g of champignons, 2 cups of decoction of vegetables (or milk), 3 teaspoons of flour, dill, parsley, 1 cup of cream, 1 tbsp. a spoonful of butter.

Preparation:

Chop the mushrooms, fry in oil. Boil a glass of broth of any vegetables (or milk in which they were cooked). Pour in a thin stream, stirring constantly, a glass of cold broth (or milk) from vegetables, loose with flour. When it boils and thickens, add mushrooms, butter, chopped dill, parsley, cream. Warm up without boiling.

Now look at the photo for recipes for mushroom champignon sauces prepared according to these recipes:

Recipes on how to make porcini sauces

Spanish sauce with wine and mushrooms for meat

Ingredients:

3/4 cup fresh chopped porcini mushrooms or champignons, 1/4 cup semi-dry white wine, 2 tbsp. tablespoons of butter, 1 tbsp. a spoonful of concentrated meat broth, 2 cups of red sauce.

Preparation:

To make Spanish porcini mushroom sauce, melt the butter in a saucepan. Then put mushrooms in it and fry them for 5 minutes.Pour wine into a saucepan and boil everything until the liquid is reduced by half. Add ‘broth and red sauce. According to the recipe, this porcini mushroom sauce must be cooked over low heat for 15 minutes, and then served.

Hunting sauce for poultry

Ingredients:

2 tbsp. tablespoons of vegetable oil, 250 g of chopped fresh porcini mushrooms or champignons, 4 tbsp. tablespoons of finely chopped onions, 1/2 cup dry white wine, 2 tbsp. tablespoons tomato paste, 1 1/2 cups red sauce, freshly ground black pepper, 1 tbsp. a spoonful of butter, finely chopped parsley, salt.

Preparation:

Before preparing the hunting mushroom sauce, you need to heat the vegetable oil in a saucepan to a boil. Then put the chopped mushrooms in it and fry for 5 minutes. Add the onion and fry for another 2 minutes. Reduce heat and pour wine into a saucepan. Cook until the wine is half evaporated. After that, remove the stewpan from the heat, put tomato paste, red sauce, pepper in it, mix everything thoroughly until a homogeneous mass is obtained. Put the saucepan on the fire again and let the sauce simmer for 5 minutes.

Add butter and parsley, salt.

Tomato sauce with mushrooms

Ingredients:

900 ml of tomato sauce, 150 g of mushrooms, 100 g of onions, 15 ml of sunflower oil, 5 g of garlic, salt.

Preparation:

Before making tomato mushroom sauce, you need to sauté the finely chopped onions in butter. Combine sautéed onion and finely chopped champignons or fresh porcini mushrooms with tomato sauce and cook for 10-15 minutes, then add finely chopped garlic and salt to the sauce.

How to cook mushroom sauce in broth

Chateaubriand sauce with mushrooms and tarragon

Ingredients:

600 ml of Velute white meat sauce (see the recipe below), 300 ml of meat juice, 50 g of onions, 15 g of garlic, 50 g of mushrooms, 5 g of tarragon, 200 ml of white wine, parsley.

Preparation:

Before preparing the Chateaubriand mushroom sauce, finely chop the onion, garlic and tarragon (for flavor). Then add the chopped mushrooms, pour in the wine and boil the liquid to 1/2 of the original volume.

Add white meat sauce, combining it with meat juice, and rub the resulting mass through a sieve. When serving broth mushroom sauce, sprinkle with finely chopped parsley and tarragon leaves.

Basic white meat sauce "Belute"

Ingredients:

150 g butter, 50 g onions, 100 g flour, 1 liter of meat broth.

Preparation:

Lluk needs to be finely chopped and sautéed in butter. Add flour, which should also be sautéed, avoiding discoloration, then pour in ordinary white broth (from bones or meat) 1 and stir well to get a homogeneous mass without lumps. Cook over low heat, stirring often with a spatula to avoid burning, and remove any foam that appears on the surface.

Strain the finished sauce. It can also be served frozen, but after sprinkling with melted butter to avoid the formation of a film on the surface. If the prepared sauce is diluted with milk or cream, it can be used to make a puree soup (velute).

White meat sauce is used not only for the preparation of derivative sauces, but is also the basis of various mashed soups, in this case the composition of the sautéing is somewhat modified - instead of onions, leeks are used, and depending on the type of mashed potatoes, the main broth should be chicken, veal, fish, etc.

Sauce with mushrooms and ham "Gotthard"

Ingredients:

600 ml of Zhu meat juice (see the recipe below), 150 ml of mushroom broth, 50 g of ham, 50 g of onions, 50 g of carrots, 50 g of celery root, 200 ml of white wine, 1 bay leaf.

Preparation:

Before making Gotthard mushroom sauce, finely chop the onion, carrot and celery. Then pour wine into them and boil for 10 minutes. Put the bay leaf, pour in the meat juice, mushroom broth (you can add mushroom caps and legs) and add finely chopped ham.Cook the sauce on a low boil until the ham is tender, then rub it through a sieve. Serve hot with meat dishes.

Zhu meat juice

Preparation:

Meat juice is obtained by frying meat products and poultry. It can be thickened with potato or cornstarch. For 1 liter of meat juice - 15 g of starch. To do this, one part of starch should be mixed with 4-5 parts of chilled meat juice (or broth), gradually pour the mixture into hot juice, stir and heat to a boil. Then salt and strain the meat juice, if required.

Recipes for making mushroom sauces with milk

Bechamel sauce with mushrooms

Ingredients:

To prepare this mushroom sauce with milk, you will need 2-3 tbsp. tablespoons of butter, 3 tbsp. tablespoons of flour, 2 1/2 cups of milk, 2 egg yolks, 1 cup of broth, 100 g of fresh mushrooms, salt.

Preparation:

Heat butter, add flour, fry until light golden brown, gradually diluting 1 1/2 cups of milk and stirring to make a thick homogeneous mass.

Then pour in another 1/2 cup of milk, in which you must first add egg yolks, broth, salt to taste. Warm up without boiling, stirring thoroughly.

When the sauce comes to a boil, remove from heat and add the rest of the milk.

Put peeled, washed and finely chopped fresh mushrooms in the finished sauce. Cook over low heat for 15 minutes.

Then remove from heat and add 1 tbsp. a spoonful of butter. Mushroom sauce prepared according to this recipe with milk can be served with boiled chicken, brains.

Sauce for egg dishes, chicken, fish

Ingredients:

• 1 cup finely chopped fresh porcini mushrooms or champignons, 3 tbsp. tablespoons of butter, 1/2 teaspoon of salt, 2 cups of béchamel sauce.
• For the béchamel sauce: 1 glass of milk, 1 1/2 cups of meat broth (if the sauce is prepared for fish, then fish), 1 bay leaf, 3 tbsp. tablespoons of finely chopped onions, 4 tbsp. tablespoons of butter, 1/3 cup of wheat flour, 1/2 teaspoon of salt, a pinch of allspice.

Preparation:

Before making this delicious mushroom sauce, melt the butter in a saucepan. Then put mushrooms in it, salt and fry for 5 minutes over high heat so that no liquid remains in the saucepan.

If the mushrooms give juice, fry them until the juice is completely evaporated from the saucepan. Pour in the sauce, stir, bring to a boil and season with salt to taste.

Put the onion and bay leaf in a saucepan, pour in milk and meat (or fish) broth and boil. Let stand for 15 minutes, then strain.

Melt butter in a saucepan and add flour there, stirring.

As soon as the flour acquires a golden color, in a thin stream, slowly stirring, pour the milk along with the broth into the saucepan. Bring the sauce to a boil, stirring continuously, then add salt and pepper to taste, reduce heat and simmer the sauce for another 20 minutes, stirring frequently. Strain.

How to make mushroom broth sauces

Dried mushroom broth sauce

Ingredients:

100 g dried mushrooms, 3-3 1/2 cups of water, 1 tsp flour, 1 tbsp. a spoonful of butter, vinegar, salt, sugar to taste.

Preparation:

Rinse dried mushrooms in boiling water, add cold water and cook.

When the mushrooms are soft enough, in a saucepan, sauté them in butter with flour, diluting it with strained mushroom broth to the desired density. Add finely chopped boiled mushrooms, salt, sugar and vinegar to taste into the sauce. Bring the mushroom broth sauce to a boil.

Madeira sauce "Financier"

Ingredients:

100 g of flour, 130 g of butter, 150 ml of wine (Madeira), 400 ml of regular broth, 200 ml of mushroom broth, 100 ml of truffle broth.

Preparation:

Spread the flour in butter and pour in wine, broth, mushroom broth and truffle broth.

Season this delicious mushroom sauce with butter and rub through a sieve.

Creamy sauce with mushroom broth

Ingredients:

2 glasses of mushroom broth, 3 teaspoons of flour, 1 tbsp. a spoonful of butter, 1 glass of cream, salt.

Preparation:

Boil 11/2 cups of mushroom broth, pour in a thin stream, stirring constantly, 1/2 cup cold broth, loose with flour. When the broth boils and thickens, add butter, cream, salt. Heat this simple mushroom sauce without boiling.

How to make mushroom sauce from champignons: cooking recipes

Below are a few more recipes on how to make mushroom mushroom sauce for serving with different dishes.

Champignon sauce

Ingredients:

2 kg of mushrooms, 50 g of salt.

Preparation:

Before making mushroom mushroom sauce, the mushrooms need to be peeled and rinsed. Then pour them with salted water, boil slightly, rub through a sieve. Next, cook like fresh berries and fruits in your own juice.

Mushroom sauce "Stroganovsky"

Ingredients:

1 1/2 cups fresh champignons, 3-4 onions, 3 tbsp. tablespoons of butter, 1 tbsp. a spoonful of flour, 2 glasses of mushroom broth, salt, black pepper.

Preparation:

To prepare mushroom sauce from champignons, the mushrooms must be thoroughly washed in cold water. Then fresh mushrooms must be boiled. Stew finely chopped onions in 2 tbsp. tablespoons of butter until soft, add finely chopped boiled mushrooms and simmer for another 10 minutes. In 1 st. fry flour separately until golden brown, add broth and cook for about 10 minutes. Mix the resulting sauce with fried onions and mushrooms and cook for another 10 minutes. According to this recipe, salt and black pepper should be added to the almost finished mushroom mushroom sauce according to this recipe.

Onion sauce with mushrooms

Ingredients:

800 ml of red base sauce (see the recipe below), 100 g of champignons or porcini mushrooms, 45 g of margarine, 30 g of butter, 300 g of onions, 5 g of sugar, 75 ml of 9% vinegar, 0.5 g of pepper peas, bay leaves, salt.

Preparation:

Before making mushroom sauce from champignons, onions need to be finely chopped and sautéed. Then add boiled chopped champignons or porcini mushrooms, peppercorns, bay leaves and sauté all together for 5-6 minutes. Then pour in white wine, boil it 1/3, combine with red base sauce, add salt and cook for 10-15 minutes at low boil. Season the sauce with butter.

Basic red sauce

Ingredients:

• For broth: 500 g of peeled beef tails or bones, 150 g of ghee, 130 g of onions, 140 g of carrots, 80 g of celery, 80 g of parsley root, 1.6 liters of broth or water, 1 g of black pepper.
• For the sauce: 900 ml brown broth, 160 ml red wine, 60 g onions, 150 butter, 60 g carrots, 60 g celery, 50 g parsley root, 80 g flour, 1 g black pepper, 1 bay leaf, 2 g thyme, salt ...

Preparation:

To make this sauce, you need a brown broth made from waste meat and bones. It is recommended to use both peeled beef and veal tails. The red sauce cooked with this broth is especially suitable with grilled beef and veal - medallions, filet mignon, tournedos, steaks, chops - as well as oven-baked meat. Brown broth can be prepared in the following way. Chop bones or peeled meat and bone tails along the cartilaginous joints, rinse in cold water, dry, put on a baking sheet with melted ghee and fry in the oven at high temperature until brown, stirring every 10-12 minutes.

Add peeled, washed and not very finely chopped carrots, celery and parsley roots.

After the vegetables are well browned, take them out along with the tails (but without fat), and put them in a deep saucepan, pouring in separately cooked broth or cold water. Place on the stove and bring to a boil, removing foam as it accumulates on the surface of the broth. Add peeled, washed and coarsely chopped carrots, celery, parsley roots and onions again. Cut one onion in half, brown on the surface of the stove and add to the broth.Put coarsely crushed black peppercorns and salt to taste. Cook at low boil in an open container for 5-6 hours. Place the cooked broth on the side of the stove for 10-15 minutes, then strain through a napkin or sieve.

Brown broth can also be cooked from food waste and game bones, but without a spine with a spinal cord, as it makes the broth cloudy and changes its normal color. Put bay leaf and thyme in the game broth. It can be used to make game sauces. Brown broth can be obtained from other types of meat and poultry in the above way. Sauté the finely chopped onion in oil, avoiding browning. Add finely chopped carrots, celery and parsley roots.

Saute the roots until the onions are browned, then add flour and continue to brown until brown. Pour in wine and brown broth prepared in the above way.

Stir until smooth without lumps. Cook at low boil for 25-30 minutes, salt to taste, stirring occasionally to prevent burning.

Place the stove on the side, strain with the vegetables through a sieve, season with butter and stir well. Use the ready-made sauce as a basis for the preparation of various derivatives of red sauces - with wine such as Marsala, or Bordeaux, truffles and other mushrooms, or browned tomato puree, which can be served with various dishes.

Delicious mushroom sauces in fish broth

Sauce with mushrooms and parsley

Ingredients:

25 g onions, 100 g butter, 80 g flour, 200 ml white wine, 600 ml fish broth, 50 ml mushroom broth, parsley.

Preparation:

Sauté the finely chopped onion in butter and flour. Then pour in wine and concentrated fish broth, boil for 20-25 minutes and season with butter. Add mushroom broth to the mixture and rub through a sieve.

Serve ready-made mushroom sauce in fish broth hot to boiled stewed fish dishes, sprinkle with chopped parsley.

Russian-style fish sauce with mushrooms

Ingredients:

1/2 cup fish broth, 25 g flour, sautéed without fat, 25 g tomato puree, 50 g pickled mushrooms, 80 g pickled cucumbers, 50 g boiled carrots, 40 g mayonnaise, parsley, black pepper, lemon juice, lemon zest , sugar, salt.

Preparation:

Dilute the tomato puree with fish broth and add flour diluted in water. Bring to a boil and simmer for about 15 minutes with continuous stirring.

Remove from heat and cool. Add chopped cucumbers, carrots, mushrooms and chopped parsley with seasoning - grated lemon zest, lemon juice, ground black pepper and salt. Stir and refrigerate. Add mayonnaise. Serve the sauce with boiled fish with olives.

Photos for recipes for mushroom sauces will help you better understand the cooking technology: