Mushroom gravy from frozen mushrooms is considered to be the most universal. After all, this product blends perfectly with both creamy and tomato base. It cannot be said that self-prepared mushroom sauce from frozen mushrooms well complements meat and vegetable dishes, as well as various side dishes.
Today we will tell you how to make such a dinner in different ways. Using the presented recipes, you can cook your family very hearty and aromatic dishes that no one can refuse.
Mushroom sauce from frozen mushrooms: a step by step recipe
Experienced chefs know how to make a tasty and fragrant dish out of simple frozen mushrooms. In order for you to master this information, we decided to present it to you right now.
So, we need:
- bulbs not very large onions - 2 pcs.;
- any frozen mushrooms - about 500 g;
- refined oil - about 50 ml;
- common salt and ground pepper - use at discretion;
- tomato sauce or pasta - 2 large spoons;
- filtered drinking water - a couple of glasses;
- light wheat flour - a small spoon.
Component Processing
Mushroom sauce from frozen mushrooms does not differ at all from what is done using fresh products. That is why we decided to use ingredients that were previously susceptible to freezing. They must be removed from the freezer and squeezed until they are slightly thawed. Next, the mushrooms should be cut into plates. It is also required to chop onions separately on not very large cubes.
Cooking on the stove
To make the mushroom sauce from frozen mushrooms as tasty and aromatic as possible, all the ingredients should be pre-fried. To do this, heat the refined oil in a saucepan , and then lay out the main product to it. If the mushrooms have not completely melted, then all moisture should be evaporated from them first, and only then add vegetable fat.
After partial frying, the onion product is required to lay onions. It is advisable to cook both components until lightly browned. At the end, mushrooms should be seasoned with spices. It is also necessary to add tomato paste and a glass of drinking water to the stewpan. It is recommended to stew foods in this composition for ¼ hours.
When the mushrooms are fully cooked, they should again pour in drinking water, pre-mixed with toasted wheat flour. This will make your gravy thicker and tastier.
How to serve the dish to the table?
As you can see, it’s not difficult to make mushroom sauce with tomato paste. After cooking it, you need to put some side dish on a plate, and then completely pour it with pre-made sauce and sprinkle with fresh herbs.
Mushroom sauce from frozen mushrooms with sour cream in a slow cooker
As mentioned above, mushroom sauce can be prepared using various ingredients. About how to make tomato goulash, we described above. If you want to cook a cream-based dish, then you will need:
- carrots and onions are not very large - 1 pc.;
- any frozen mushrooms - about 500 g;
- refined oil - about 50 ml;
- common salt and ground pepper - use at discretion;
- fat sour cream - 3 large spoons;
- filtered drinking water - 1 cup;
- cream 40% - 110 ml.
Ingredient preparation
Mushroom sauce from frozen mushrooms with sour cream is very tasty and high-calorie. Before preparing it, it is necessary to remove the main ingredient from the refrigerator and partially defrost it. Next, the mushrooms should be chopped. As for carrots and onions, they need to be peeled and chopped. The first ingredient is on a grater, and the second with a sharp knife.
Cooking mushroom gravy in a slow cooker
Everyone knows how to make mushroom sauce on a stove. However, not everyone knows how to cook such a dish using a slow cooker. To do this, put the mushrooms in a bowl and turn on the baking program. After all the moisture has evaporated, refined oil, as well as grated carrots and chopped onion should be added to the product. Frying the ingredients in the same mode is recommended for 20-22 minutes. During this time, they should be well browned.
Having carried out the described actions, spices and sour cream, drinking water and cream should be added to the mushrooms and onions. In this composition, the ingredients must be stewed in the same mode for 10 minutes.
Correctly presented to the dining table
Now you know how to prepare mushroom sauce from frozen mushrooms in a slow cooker. After the dish is ready, it must be distributed on plates together with a side dish, sprinkled with fresh herbs and immediately presented to guests. Good appetite!
Making lean mushroom sauce
Mushroom gravy from frozen mushrooms (lean) is as tasty and aromatic as a high-calorie dish using tomato sauce or sour cream. But from such a dinner you will never get better.
So, we need:
- bulb not very large onion - 1 pc.;
- any frozen mushrooms - about 500 g;
- fresh garlic - 2 cloves;
- common salt and ground pepper - use at discretion;
- vegetable broth - 2 glasses;
- dried rosemary, sage and thyme - a pinch;
- soy sauce - a large spoon;
- soy milk - ½ cup;
- light wheat flour - a small spoon.
Cooking method
The principle of preparation of such a dish is similar to that presented above. First you need to defrost the mushrooms, chop them and put them in a stewpan along with onions. After waiting for the evaporation of all moisture, to the products should be added vegetable broth, add spices and dried herbs. After 25 minutes, soy sauce and soy milk, in which wheat flour should first be dissolved, must be added to the mushrooms. After boiling the ingredients, they must be simmered over low heat for about 5 minutes. Next, add the grated cloves of garlic to the gravy and mix everything thoroughly.
After removing the pan from the fire, its contents must be kept under the lid for ¼ hour. During this time, the gravy will absorb the aromas of garlic and become more delicious.
Serving the finished meal to the dining table is recommended along with some side dish (for example, pasta, buckwheat, spaghetti, mashed potatoes, etc.), fresh herbs and a slice of bread.