Delicious mushroom sauce recipes: get inspired!

Grow!

What about them?

Are you bringing home full baskets and running out of ideas for processing?

We bring you 6 wonderful recipes for mushroom sauces.

Get inspired!

Creamy mushroom sauce

An honest recipe for a classic white mushroom sauce. Serve with potatoes, pasta or dumplings.

INGREDIENTS

• 2 tablespoons of butter
• 2 tablespoons of flour
• 2 shallots
• 200 g of mushrooms (champignons or other)
• 300 ml of vegetable broth
• 200 ml of cooking cream
• salt
• pepper
• caraway seeds

METHOD

• Fry shallots in butter, add sliced mushrooms.
• Salt, pepper, add cumin and simmer until soft.
• Meanwhile, prepare the roux.
• Melt the butter, dust with flour and bring to a boil
• Pour in the broth.
• Add the stewed mushrooms to the broth and cook on low heat for 15 minutes
• Add cream towards the end.
• Add salt and pepper to taste and serve

Sauce from dried mushrooms

In the winter months, you can easily prepare “mushroom” from dried mushrooms. Its taste and smell is wonderful.

INGREDIENTS

• 2 handfuls of dried mushrooms
• 1 onion le
• 1 teaspoon of dried thyme
• 1 bay leaf
• 2 balls of allspice
• salt
• 4 tablespoons of stock
• 400 ml of broth

METHOD

1. Put the mushrooms in a bowl and cover them with hot water
2. Let it swell for 10 minutes
3. Fry finely chopped onion in oil
4. Add the fused mushrooms, spices, cover with broth, thicken with roux and salt
5. Cook over low heat for 15 minutes
6. Serve the sauce with the dumpling. It goes well with boiled beef.

Sour mushroom sauce

INGREDIENTS

• 500 g of fresh mushrooms
• 2 tablespoons lard
• 1 spoon of roe
• salt
• pepper
• 2 onions
• 200 ml of cooking cream
• 700 ml of broth
• vinegar

METHOD

1. Fry the onion in lard until golden
2. Add the mushrooms and sauté until soft
3. Pour in the stock, thicken with stock and cook for 10 minutes
4. Add cream, season with salt and pepper and cook
5. Boil the vinegar in a small saucepan to half its volume (then the taste will not be so pungent)
6. Remove the sauce from the heat and only then gradually add vinegar to taste

Mushroom goulash

INGREDIENTS

• 600 g of mushrooms
• a cube of meat bouillon
• oil
• 2 onions
• 2 peppers
• ground sweet pepper
• pepper
• a pinch of chili pepper
• salt
• breadcrumbs
• 2 cloves of garlic
• marjoram
• 2 teaspoons of grated horseradish

METHOD

1. Fry finely chopped onions in oil
2. Add the cleaned mushrooms cut into slices or larger pieces and the peppers cut into strips.
3. Simmer until semi-soft.
4. Once the water has evaporated, sprinkle ground sweet pepper, cover with water, add a bouillon cube and mix.
5. Add crushed garlic, pepper, a pinch of chili pepper, marjoram and simmer until soft
6. Thicken the stew with breadcrumbs and cook briefly.
7. Sprinkle lightly with grated horseradish when serving.

Mushroom sauce with meat and rice

Chicken and mushroom sauce go well together. Try this irresistible combination in a simple recipe.

INGREDIENTS

• 600 g of chicken breast
• salt
• pepper
• 2 teaspoons of olive oil
• 3 tablespoons of butter
• 120 g champignons (or other favorite mushrooms)
• 1 clove of garlic
• ¼ cup plain flour
• 2 cups of beef broth
• 200 ml of cooking cream
• Rice (jasmine, basmati,..)

METHOD:

• Fry the mushroom slices in one tablespoon of butter until golden.
• Add the crushed garlic and mix
• Dust with flour and pour in the stock and bring to a boil
• Add the cream, mix and cook on a low flame
• Cut the chicken breast into 2 cm slices, season with salt and pepper
• Fry on both sides in a spoonful of butter with olive oil.
• Add the pulled meat to the sauce and cook until soft.
• Season with salt and pepper if needed
• Cook the rice according to the instructions on the package
• Serve a slice of meat topped with sauce and a scoop of rice

Spicy vegetarian mushroom sauce

Spicy sauces with mushrooms imitate the meat preparation in a wild way. Therefore, we cannot do without root vegetables and wild spices.

INGREDIENTS

• 200 g of mushrooms
• 1 large carrot
• 1/4 celery
• 1 parsley
• 2 small onions
• 2 cloves of garlic
• wild spices – bay leaf, allspice, whole pepper, juniper
• salt
• pepper
• 700 ml of vegetable broth
• 100 ml of red wine
• roe
• 200 ml of cooking cream

METHOD

1. Fry one finely chopped onion in a saucepan.
2. Add chopped root vegetables and spices.
3. Simmer gently.
4. Cut the mushrooms into slices and fry them in a pan together with the second onion
5. Pour in the wine and simmer
6. Remove the casserole with vegetables from the heat, remove the spices and blend the vegetables.
7. Return to the stove, pour over the stock and thicken with the roux
8. Cook it
9. Add the mushrooms and season with salt and pepper as needed
10. Soften the sauce with sweet or sour cream.

A few hints and tips

You can also add meat to the mushroom stew. Beef or pork is ideal.

If you don’t want the mushrooms to soak up water and soften when you wash them, it’s better to clean them with a brush and wipe them with a napkin .

Outside the mushroom season, the sauce can be prepared mainly from frozen and well-stored mushrooms, dried or pickled mushrooms .

Mushroom sauces go well with almost any side dish – bread, pasta, rice, mashed potatoes and, of course, dumplings! Buns and potatoes are classics. But try to prepare, for example, Karlovy Vary. You can get inspired in the video:

Karlovarský knedlík