It is possible to make a huge variety of delicious sauces from mushrooms: for example, aromatic dark made from dried white mushrooms, thick red chanterelle mushrooms , transparent sweet mushrooms sauce ... However, champignons are most often available to us. In this regard, it is most useful to be able to cook creamy sauce with mushrooms from them. Moreover, it can also be prepared from many other mushrooms.
Creamy sauce with mushrooms has a very wide purpose, it is suitable for pasta, and for vegetable cutlets, and for cauliflower. You can also bake pork chops, chicken meatballs or cabbage rolls in it. However, it is best suited to potato dishes. So traditionally it is served with potato casserole or mashed potatoes.
You will need:
300 g of mushrooms, 2 teaspoons of flour, 100 g of cream and sour cream, 25 g of oil, onion, water.
We begin to prepare a creamy sauce with mushrooms from frying onions. The bulb must be peeled, cut as small as possible. Chopped onions should be poured into a preheated pan, in which the butter is already melting. Fry the onion until golden brown. While the onions are fried, there is time to cut the mushrooms. Again - the smaller, the better, and the sauce will look more like a sauce, and not just mushrooms in sour cream. Nevertheless, the fineness of the slices affects the appearance of the dish, but not its taste, so it will be delicious with coarsely chopped mushrooms. It's a matter of taste.
Mushrooms fall asleep to have already become golden onions. At the first moment, they will occupy the entire pan, but gradually the mushrooms will fry several times. Frying mushrooms is also required to a slightly golden state and absolute evaporation of the liquid - while in the toasted mushrooms there will be more taste. Then they can be slightly salted and a little sprinkled with flour. Its amount depends largely on how thick the sauce you want to get as a result. If you put more flour - the creamy sauce with mushrooms will be too thick, if less - then liquid ..
When the mushrooms are mixed evenly with flour, liquid should be added to them. First, water, boiling water. Pour about half a glass, a thin stream over the entire pan, so that the water covers all the mushrooms at once, and mix well. Mushrooms will appear in a translucent thick sauce. Now you need to add sour cream and cream. If you add both, the sauce will become sweet and sour. If you add only cream, the sauce will be a bit sweet, and if only sour cream, the sauce will be more acidic. This, of course, is a matter of taste.
After adding these products, it is better not to boil the sauce anymore. Try the salinity, see the density (you can add some more water) and turn it off. Now the white sauce with mushrooms is ready to eat, it does not take time to insist. If you don’t eat all at once, then you can put it in the refrigerator and then warm it up, it will be no worse. And you can freeze it in reserve.
If you cook mushrooms as an appetizer, try to prepare a creamy sauce with caviar for them.
To do this, you will need:
25 ml is enough fat cream, 3 large tablespoons of red caviar, 100 g of red fish, half a lemon, pepper, salt.
A piece of trout or salmon should be put in a pan and pour cold water. Water should only cover the fish. Salt water, put a few peas (to taste) of black pepper, bay leaf, a slice of lemon. Water should be allowed to boil. After two minutes, turn off the fire, after a few minutes - pull out the fish, which must be peeled, if any, and remove all the bones. Mash fish with a fork.
Cream should be whipped with a mixer. Add the juice of half a lemon, mashed fish and caviar. Mix everything thoroughly, try and, if necessary, add salt and pepper. Done.
This sauce is good with many dishes, but if you cut raw mushrooms into thin plates and pour the sauce, you get a great snack.