All kinds of sauces - it's just a wand-zashchalochka. After all, with them you can diversify and significantly improve the taste of ordinary dishes. Now we will tell you how to make sauce from frozen mushrooms.
Mushroom sauce from frozen mushrooms with sour cream
Ingredients:
- frozen mushrooms - 280 g;
- yolks - 2 pieces;
- broth - 100 ml;
- flour - 20 g;
- salt;
- black pepper;
- sour cream - 150 ml;
- Butter - 40 g;
- lemon juice.
Preparation
Mushrooms fry until cooked in butter. At the same time, if time permits, you can defrost them, or you can send them to a pan in frozen form immediately. Flour pour into broth (it should be cold) and stir, pour the mixture of mushrooms, add salt, pepper and bring to a boil. Mix sour cream with yolks and add literally a couple drops of lemon juice. Add the mass to the mushrooms and heat on minimum heat for 3-4 minutes.
Mushroom sauce from frozen white mushrooms
Ingredients:
- frozen white mushrooms - 450 g;
- butter - 40 g;
- onion - 300 g;
- cream 33% fat - 0.5 liters;
- dill - 1 bunch;
- salt;
- pepper.
Preparation
White frozen mushrooms are put in a colander and rinsed under cold water. Onion is peeled and shredded with thin half rings and fry it for about 20 minutes in butter over a small fire. Then add mushrooms and, stirring, prepare, until all the water evaporates. Add the pepper, salt and pour all the cream. Stew about 30 minutes on a small fire. Minutes 3 before the end of quenching, add crushed dill.
Mushroom sauce from frozen mushrooms - recipe
Ingredients:
- frozen champignons - 550 g;
- processed cheese - 2 pcs .;
- sour cream - 220 g;
- carrots - 100 g;
- vegetable oil - 10 ml;
- onion - 180 g;
- garlic - 2 cloves;
- salt;
- ground black pepper.
Preparation
Shred the carrots and onions in butter, add the frozen mushrooms. Sour and pepper to your liking. As a rule, more spices are not recommended, so as not to hammer the taste and aroma of mushrooms. So, as soon as all the liquid, isolated by the mushrooms, evaporates, add the sour cream, the grated fused curds and mix well. Under the lid, saute the sauce for about 5 minutes. The fire must be moderate. Everything, the sauce from the frozen mushrooms is ready! It will serve as an excellent addition to all kinds of cereal, pasta or potatoes.
Saute mushroom sauce from frozen mushrooms
Ingredients:
- frozen champignons - 350 g;
- garlic - 3 cloves;
- dill - a half-pound;
- potato starch - 1 tbsp. a spoon;
- olive oil - 10 ml;
- onion - 110 g;
- salt;
- pepper.
Preparation
Frozen mushrooms dip into boiling water and boil until cooked in a small amount of water. It is enough if the mushrooms are simply covered with liquid. Mushroom broth merge. Chop the onion and chop it in olive oil. Once the onion has acquired a golden color, add mushrooms to it and fry them. Then add crushed garlic, salt, pepper. In 150 ml of cold mushroom broth, we grow starch, mix and pour into mushrooms. Tomite the sauce for another 5 minutes on a small fire, and turn off, because the sauce is already fully ready!
How to cook tomato mushroom sauce from frozen mushrooms?
Ingredients:
- frozen mushrooms - 550 g;
- onions - 150 g;
- carrots - 120 g;
- wheat flour - 3 tbsp. spoons;
- tomato paste - 1 tbsp. a spoon;
- salt, bay leaf;
- pepper.
Preparation
Lightly fry the chopped onions and carrots, spread the frozen mushrooms and stew all together until the liquid evaporates. Sami, at this time, on the heated vegetable oil fry the flour. Pour about 150 ml of water and rub until smooth consistency. Add the tomato paste, salt, pepper, and you can also slightly add sugar to taste, and again thoroughly mix. Pour the resulting mixture of mushrooms with vegetables, add a laurel leaf and in a small fire, simmer for 5 minutes.