Advice

Mushroom sauce from honey agarics: recipes with photos


Almost everyone appreciates mushroom sauce made from honey agarics, because it is surprisingly combined with any dish, even the most ordinary one. World chefs annually compete with each other in the preparation of creamy mushroom sauces from honey agarics, because the dish goes well with meat, fish, vegetable side dishes.

It is often served with casseroles, pastas, cutlets, spaghetti, etc. No wonder the French say that you can eat old skin with such a sauce.

How to make mushroom sauce from honey agarics

Sauces are prepared from almost a wide variety of mushrooms. Thanks to their crispy structure, honey mushrooms are very popular. As a rule, such gravies are prepared with meat and fish broths, sour cream, cream, wine, milk. In addition, cheese, tomatoes, onions, capers, garlic, apples and other products are added to the dish. Flour is used as a thickener.

Mushroom Sauce Recipes

Sauces are known to reveal the flavor of any dish. The ability to choose the right ingredients distinguishes an experienced chef from a beginner. Sauces are more often prepared with dairy products, as cream reveals the taste of honey mushrooms in an amazing way. If fresh mushrooms are not available, dried, frozen, salted and even canned ones can be used.

In order to delight your loved ones with exquisite culinary skills, for example, to cook honey mushrooms in cream in a pan, you need to practice in preparing such dishes.

Attention! The dish must be prepared just before serving.

Honey mushrooms in creamy sauce

It takes about an hour to cook, the basis can be any broth: meat, vegetable, fish, mushroom. In fact, the taste largely depends on the quality and quantity of butter and cream. The first should only be creamy.

For a recipe for honey mushrooms in a creamy sauce, you will need:

  • fresh mushrooms - 500 g;
  • onion - 2 heads;
  • flour - 2 tbsp. l .;
  • mushroom broth - 100 g;
  • butter - 30 g;
  • salt - 1 tsp;
  • black pepper - 0.5 tsp;
  • a bunch of parsley;
  • bay leaf - 3 pcs.

Preparation:

  1. Rinse the fruits under running water, cut off the tips of the legs, put in boiling, slightly salted water and boil for 20 minutes.
  2. Throw in a colander, strain the broth, leave 100 ml, from the rest it will be possible to cook the soup.
  3. Chop the mushrooms.
  4. Peel the onion heads and cut into half rings.
  5. Put butter in a frying pan, melt it, then put chopped onion there.
  6. Once the onions are browned, add the fruit bodies, flour and stir.
  7. To avoid the formation of lumps, the broth should be poured in small portions, stirring constantly.
  8. Add cream, bay leaf, black pepper, salt. Mix the mass.
  9. Cook until mushrooms are ready for another 15 minutes.

Finally, garnish with parsley. When serving, add finely chopped garlic if desired. The recipe with a photo of honey agarics in a creamy sauce does not require special culinary skills.

Honey mushrooms in sour cream sauce

For this recipe, sour cream of any fat content is suitable. This honey mushroom sauce goes well with pasta, noodles, buckwheat, stewed spinach, etc.

Ingredients:

  • mushrooms - 700 g;
  • sour cream - 400 g;
  • flour - 2 tbsp. l .;
  • onion - 3 heads;
  • butter - 150 g;
  • coriander - 0.5 tsp;
  • paprika - 1 tsp;
  • garlic - 2 cloves;
  • bay leaf - 1 pc .;
  • dry basil - 1 tsp;
  • salt, black pepper - to taste;
  • parsley, dill - 0.5 bunch.

Preparation:

  1. The fruits are peeled, thrown into boiling water and boiled for 15 minutes.
  2. The water is drained, the mushrooms are washed under cold running water.
  3. Put honey mushrooms in a dry deep frying pan and dry until the moisture evaporates.
  4. Butter is put there and mushrooms are fried.
  5. Peel the onion, chop it into half rings and add to the mushrooms. Bring to golden brown.
  6. Pour in flour and stir fry.
  7. Pour in sour cream, mix and add all the spices.
  8. Cover with a lid and simmer for 20 minutes.
  9. Finely chop the garlic, dill and parsley and add to the dish 5 minutes before cooking.

Serve hot as a side dish.

Mushroom honey agaric sauce with cream and cheese

This honey mushroom cheese sauce is perfect for spaghetti. And there is no secret in this, because the recipe was invented in Italy itself.

Ingredients:

  • honey mushrooms - 400 g;
  • hard cheese - 150 g;
  • onion - 1 head;
  • cream - 200 g;
  • butter - 100 g;
  • nutmeg - to taste;
  • salt, black pepper to taste.

Cooking process:

  1. Boil the mushrooms in salted water for about 15 minutes.
  2. Grate cheese.
  3. Dice the onion and fry in butter.
  4. Add mushrooms, fry until golden brown.
  5. Add cream, stir, grate a little nutmeg.
  6. Season with salt and pepper.
  7. At the end, add the cheese, stir the mass constantly until the cheese is completely melted.

This gravy is usually served in portions in bowls as an independent dish. Or spaghetti is poured over it.

Mushroom sauce from honey agarics

The fruit stems have a coarser consistency than the caps. Some experts use the legs only on young fruiting bodies. Meanwhile, they are as edible as the top. The only difference is in the preparation process. Boil the legs for about 20 minutes longer.

You will need:

  • Honey mushroom legs - 500 g;
  • onion - 1 pc.;
  • flour - 2 tbsp. l .;
  • sunflower oil - 70 g;
  • carrots - 1 pc.;
  • garlic - 2 cloves;
  • salt, black pepper to taste.

Preparation:

  1. Separate the legs of the fruit, peel and rinse under water.
  2. Boil in boiling water, skimming for 30 minutes.
  3. Throw the mushrooms in a colander, let the water drain.
  4. Chop the onion, grate the carrots and fry everything in sunflower oil.
  5. Turn the legs in a meat grinder, add to the vegetables.
  6. Fry the mass for 15 minutes.
  7. At the end, squeeze out the garlic, add to the dish.
  8. Fry the flour in a separate dry frying pan, add a little water and add to the mushroom mass.

As a result, you get a vegetarian sauce that is served with lean dishes.

Mushroom sauce from honey agarics for pasta

Mushroom sauces based on dairy products are often served with pasta. However, in this recipe, the main ingredients are tomatoes.

Ingredients:

  • pasta - 500 g;
  • tomatoes - 5 medium fruits;
  • frozen mushrooms - 250 g;
  • bow - head;
  • garlic - 1 clove;
  • vegetable oil - 3 tbsp. l .;
  • spices to taste.

Preparation:

  1. Pour boiling water over the tomatoes, remove the skin and chop finely.
  2. Chop the onion and fry until transparent, add tomatoes to it.
  3. Simultaneously boil the pasta in salted water.
  4. Pour frozen mushrooms to vegetables, bring to readiness.
  5. Add spices, squeezed garlic.
  6. Throw the pasta in a colander and add to the vegetables with mushrooms.

The end result is a wonderful dish that also cooks quickly.

Frozen mushroom sauce

Despite the fact that frozen mushrooms are used in this dish, the sauce is juicy and aromatic.

Ingredients:

  • frozen fruits - 500 g;
  • vegetable oil - 25 ml;
  • butter - 20 g;
  • onion - 1 head;
  • black pepper - 0.5 tsp;
  • salt to taste.

Preparation:

  1. Finely chop the onion and fry in vegetable oil until lightly browned.
  2. Add frozen fruits to the onion (you do not need to defrost it first).
  3. As soon as the mushroom liquid evaporates, and the mushrooms themselves darken and let in the aroma, the stove must be turned off and immediately put a piece of butter there.
  4. Turn everything into a homogeneous mass with a blender. If the sauce is dry, add a little boiled water.

Greens were not used in this recipe, as they can overpower the natural taste of the mushrooms.

Dry honey mushroom sauce

Many people know that dried mushroom sauces are richer and more flavorful.

You will need:

  • dried mushrooms - 50 g;
  • water - 1 glass;
  • milk - 250 ml;
  • flour - 30 g;
  • butter -50 g;
  • salt - 1 tsp;
  • ground black pepper - to taste;
  • nutmeg - a pinch.

Preparation:

  1. Pour dry mushrooms with water and leave for 2 hours.
  2. Put the mushrooms on the fire, after boiling, cook for another 10 minutes.
  3. Grind mushrooms directly in a saucepan with a blender.
  4. In a saucepan, fry the flour in butter.
  5. Add mushroom mass to them.
  6. Heat the milk well and add to the mushrooms in a thin stream.
  7. Stir the mass constantly, because it will constantly thicken.
  8. Add salt, pepper and nutmeg.

Since there is a lot of mushroom broth in the dish, it turns out to be incredibly aromatic.

Advice! According to the rules, mushroom sauce is served in a separate saucepan or poured over meat, fish, etc. dishes.

Calorie honey agarics with cream

Nutritional value of honey mushrooms with cream is:

  • calorie content - 47.8 kcal;
  • proteins - 2.3 g;
  • fats - 2.9 g;
  • carbohydrates - 3 g.

Since 10% cream is often used, the mushroom sauce is quite high in calories.

Conclusion

If you wish, you can prepare mushroom sauce from honey agarics every day. This is not surprising, because it brings a life-giving note to ordinary pasta, spaghetti, buckwheat porridge, wheat, mashed potatoes, etc. The usual sour cream and creamy options cannot be confused with mushroom ones. Even if honey mushrooms or other mushrooms are not visible in the dish, the smell and incomparable taste of the gravy will give out the presence of "forest meat" in it.


Watch the video: HOW TO MAKE CREAMY GARLIC MUSHROOMS (November 2021).

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