An experienced hostess knows well - any dish “makes” sauce. A simple cutlet with mashed potatoes acquires a truly royal taste if served with creamy gravy rich in mushroom aroma. The review below describes step-by-step how to quickly prepare such a dressing using champignons, sour cream, cheese and some other ingredients.
Selection and preparation of ingredients
Mushrooms, as you know, go very well with sour cream. But if you fry the mushrooms in the store, the dish will turn out not to be too bright, since the taste and smell of such mushrooms are quite bland. At the same time, taking both products as the basis for the sauce, you can get an amazing result.
Important! Contrary to popular belief, large champignons are not the most delicious. On the contrary, for soups, sauces and other similar dishes, you need to try to choose the largest copies - it is in them that the maximum amount of aromatic substances accumulates.
The best option is to use natural, not artificially grown mushrooms. So, meadow champignon in its culinary characteristics is almost not inferior to boletus or boletus. Ordinary champignon, forest, two-yard mushroom and some other representatives of the genus Agaricus are also considered very tasty. But such a product is not available to any housewife, especially since even experienced mushroom pickers often prefer to bypass champignons, for fear of taking a deadly poisonous grebe for them.
Regardless of whether you buy mushrooms in the store or pick them yourself, for creamy sauce it is better to give preference to species with a white hat. Brown or, as they are also called, royal champignons, although they look a little more unusual, are more suitable for those recipes where wine, soy sauce and other dark ingredients are present.
If you add literally several dried mushrooms pre-soaked in water to the mushrooms during the roasting process, the gravy will have a “natural” aroma of forest mushrooms. A cheaper option to enrich the sauce with an authentic smell is to use ready-made mushroom seasoning.
Did you know? Champignon became the first representative of the mushroom kingdom, which began to be cultivated by man, and for almost a thousand years since then, this species has not lost its position to “competitors”. To date, more than a third of the mushrooms grown in the world are champignons.
As for the second important ingredient of the sauce - sour cream, there can be only one principle advice: the product should be fresh. The fat content of sour cream does not really matter, but the higher this indicator, the more caloric the finished dish will turn out. The gravity of the gravy, which also depends on the percentage of fat in sour cream, is easily adjusted by adjusting the amount of flour.
Mushroom mushroom sauce and sour cream recipe
430–40 minutes
sour cream or heavy cream (not less than 30%)
200 g
hard or processed cheese
100 g
bulb onions
2 pcs. medium sized
vegetable oil
3 tbsp. l
water or chicken stock
50 ml
freshly ground black pepper
½ tsp
Nutritional value per 100 g:
- Wash the mushrooms, remove any remaining soil, remove any damage, then put them on a paper towel so that one mushroom does not touch another and allow to dry completely.
- Peel the onion and garlic.
- Chop the champignons as small as possible.
- Grate hard cheese, and cream cheese - cut and then grind in a blender, after pouring a small amount of vegetable oil into the bowl. For the recipe, it is important that the product is of high quality, made from natural milk, only in this case, during the heat treatment, the melted cheese cream will give the dish a pleasant viscosity and an extra creamy touch.
- Fry the pan well. Fry the mushrooms in a mixture of butter and vegetable oil until all the moisture that comes out of the mushrooms is completely evaporated. If it’s frying the champignons, rather than boiling them in their own juice, the prepared gravy turns out to be much more fragrant and saturated.
- Add salt, pepper and seasoning. You always need to do this at the initial stages of preparation, since mushrooms tend to absorb any introduced aromas, while the mushroom smell of champignon, especially artificially grown, is almost not expressed, so you need to enrich future gravy with additional spices.
- Finely chop the garlic and onions, add them to the mushrooms and, stirring constantly, fry for a few more minutes.
- Add flour to the pan, mix quickly, pour water or broth in a thin stream, carefully making sure that the flour and liquid are bound into a thick, homogeneous mass.
- At the final stage, put sour cream or cream in the sauce, mix well again.
- Cream cheese, whipped to a creamy mass, add to sour cream sauce before being removed from the heat, and hard cheese, grated on a grater, is best used to sprinkle the finished main course (especially if it is supposed to be baked - in this case, it is the cheese chips that will provide a crispy, crispy surface) crusts).
- Ready sauce can be used in several ways: serve on a table in a separate bowl so that guests dunk pieces of meat, potatoes or bread into it; pour the main dish on top before serving or cook stew, roast or minced meat directly in the sauce.
Important! Before you start cooking, you should carefully study the composition of the finished mushroom seasoning. If salt is present among the ingredients, as is usually the case, it is worthwhile to make an appropriate amendment to this so that the finished dish does not turn out to be salted.
Video recipe
Mushroom mushroom sauce and sour cream recipe
Did you know? The sauce, which is not used for pouring food on it, but rather, for dipping food immediately before eating, is called the word “dip” in English-speaking countries. In Russia, this method of consuming gravy is better known as “fondue”, although in reality fondue is not any viscous sauce, but a dish, which is a melted mixture of several types of cheese with the addition of a certain set of spices.
Creamy sauce with mushrooms and cheese is cooked quickly, does not require much effort and serious culinary skills from the hostess, and besides, it is not very expensive if you use ordinary mushrooms and ordinary store mushrooms as an ingredient. However, with such gravy, even ordinary boiled potatoes can become a real delicacy, and even meat and poultry get such a bright taste that guests will literally sweep everything to the left from the plate.
