Chanterelle mushroom sauce recipe. Simple mushroom sauce with sour cream and ham - recipe with photo

Nutritious and tasty dish. It contains many extractives that increase appetite and increase the digestibility of products.

From chanterelles, you can make a thick red sauce with a great aroma and exquisite taste.

Chanterelle Sauce: Recipe

Ingredients:

Chanterelles - 300 g;

Bulb - 1 pc.;

Sour cream - 100 ml;

Cream - 100 ml;

Butter - 25 g;

Flour - 1-2 tsp;

Boiling water - ½ tbsp.

Cooking method:

1. First you need to cut the onion very finely. Heat up a frying pan, melt butter in it. Put the onion in it and fry until golden. The sautéed onion adds a delicious flavor to the sauce, but those who can't stand it may choose not to use this ingredient in the preparation of the dish.

2. While the onion is fried, you need to finely so that the consistency of the sauce is more uniform. Such cutting will affect not only the taste of the dish, but also its appearance. You can even grate the mushrooms or pass through a meat grinder.

3. Put the chopped chanterelles to the fried onions. Fry them until golden brown, until all the liquid has evaporated, the volume of mushrooms will decrease by three times. The less liquid left, the brighter the taste of the sauce will be.

4. Salt the finished mushrooms, sprinkle with flour. Its amount depends on how thick the sauce is needed. If you pour 2 tablespoons, then the sauce will be like sour cream in consistency, if 1, then liquid like cream. Mix with flour evenly. Do not take the mushrooms out of the pan.

5. Pour boiling water into the chanterelles in a thin stream so that the liquid covers them, mix. You should have a clear thick sauce. Then add cream and sour cream. If you add both ingredients, with a double amount of cream - a sweetish taste, sour cream will give sourness. Taste the mushroom sauce, check the density. You don't need to boil.

Chanterelle sauce is universal. It can be used with pasta, vegetable cutlets. Pork chops, chicken cutlets, are baked in it. However, it is most suitable for potato dishes.

Chanterelles are an incredible find for an avid mushroom picker. They grow in families, they never have worms. They are prepared in various ways. You can fry, stew, pickle, salt, dry. They have their own aroma and taste, which is difficult to confuse with other mushrooms. One recipe that goes well with any side dish is chanterelle mushroom sauce. There are many variations of such a simple dressing, everyone chooses to their taste.

To prepare the dish, you need the following ingredients:

• 300 grams of mushrooms;
• bulb;
• 25 grams of butter;
• 100 grams of sour cream;
• 100 ml. cream;
• 2 teaspoons flour;
• half a cup of boiling water;
• spices.

Cooking steps:

1. Peel, rinse the chanterelles, then finely chop.
2. Peel the onion, cut into small cubes.
3. Heat a frying pan, melt the butter and fry the onion until golden brown.
4. Next lay out the chanterelles. Excess liquid during frying should go away. When this happens, you need to reduce the fire, fry until cooked.
5. Season vegetables with salt and pepper. Mix.
6. Pour the flour into the finished mushrooms little by little and stir constantly.
7. After slowly pour in boiling water, mixing the ingredients.
8. Next, sour cream is added. Everything mixes well.
9. Do not bring the gravy to a boil.

It is worth noting that the density of the sauce will depend on the amount of flour added. Also, you can not put sour cream in the gravy, then it will have a sweetish aftertaste.

Chanterelles in a creamy sauce are ready to serve.

cream sauce recipe

To make cream sauce, you will need the following products:

• 300 grams of mushrooms;
• 150 grams of onion;
• 250 ml. 15% cream;
• vegetable oil;
• spices;
• greens.

Peel and finely chop the onion. Chop mushrooms into small cubes. Pour oil into a preheated brazier and fry the onion first until golden brown, then put the mushrooms. Cook until all liquid has evaporated. Cooking time about 10 minutes. Next, add the cream, bring the dressing to a boil and remove from the stove.

Serve a side dish to the table, pour it with gravy, sprinkle with herbs.

Sour cream sauce with chanterelles

Such a mixture will go well with vegetable dishes, meat, pasta. For cooking, you can take both fresh and canned mushrooms.

Required list of ingredients:

• 700 grams of chanterelles;
• 500 grams of sour cream;
• 2 large spoons of butter;
• 1 large spoon of flour;
• 2 onions;
• 2 carrots;
• spices;
• greens.

Clean vegetables. Chop the onion into cubes, grate the carrot. Heat up a frying pan with oil. First, fry the onion for a few minutes, and then send the carrot to it. Simmer vegetables for 10 minutes.

Wash and clean mushrooms. Pour into the brazier. All liquid should evaporate from them. Fry in refined oil until tender.

When the dish almost reaches, salt, pepper, sprinkle with herbs. You can also add your favorite seasoning.

Sour cream sauce made from chanterelles is ready to eat.

easy gravy recipe

To prepare this sauce, you will need the following ingredients:

• 1 kilogram of mushrooms;
• 50 ml. refined oil;
• 300 grams of onion;
• salt.

Initially, you need to rinse, clean the mushrooms, put them in a saucepan, put on fire. Cook the product for 25 minutes. To change the usual taste of dressing, you can put peppercorns, bay leaf.

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Any mushroom picker will be happy to find chanterelle mushrooms. These mushrooms are not wormy, they always grow in families, and cooking them is room for creativity, they can be fried, stewed, pickled and even dried. Well, if there is no opportunity to collect chanterelles in the forest, then you can get them in a supermarket or buy them at the local market from grandmothers.
Chanterelles have a unique taste and aroma, not to be confused with other mushrooms. One of the most delicious options for cooking chanterelles is fragrant mushroom gravy. You can cook it in different ways - probably every housewife has her own variation of the recipe. I will talk about the version of mushroom sauce that my mother always used. mushroom sauce recipe not complicated at all, you do not need to have culinary experience to reproduce it. Chanterelle gravy is a wonderful addition to a side dish such as potatoes (mashed or just boiled), pasta or even buckwheat, whichever side dish you prefer.

We will need:

Fresh chanterelle mushrooms - 400-500 g,
cream 20% - 150 ml,
onion - 1 onion,
sour cream - 3 tablespoons,
butter - 50 g,
flour - 1-2 tsp,
ground black pepper - to taste,
salt - to taste.

First of all, sort the mushrooms, remove various kinds of forest debris from them - leaves, needles, etc. Then rinse the mushrooms under water, place the mushrooms in a sieve or colander - let the excess water drain. After that, cut the mushrooms into small pieces.
Peel the onion and chop finely. Fry the onion in a pan with butter (after melting the butter in it), the onion should soften and brown a little.
Add chopped chanterelles to the onion and, stirring, continue frying. Chanterelles will give water, you need to continue to fry them, stirring constantly, so that about half of the water evaporates.
Sprinkle the mushrooms in the pan with flour and mix the contents of the pan.
Add sour cream and cream to the pan. Stir the contents of the pan, salt and pepper to taste. Simmer the gravy a little to warm the liquid, and then remove the pan from the heat.
Chanterelle mushroom sauce is ready. It can be served with a side dish - potatoes, crumbly buckwheat or pasta.

Sincerely, S. Zverev.

If you don’t know which mushrooms to use for sauce, make chanterelle sauce. The rich aroma, the taste of wild mushrooms and a very pleasant yellow-orange hue will make you fall in love with it from the first try.

For the sauce, choose medium-sized mushrooms, harvested in environmentally friendly places, as mushrooms are excellent at absorbing any substances.

To make the sauce, carefully inspect the mushrooms and remove wormy, rotten or dry ones. Clean off the dirt from the tips of the legs or cut them off, there should be no debris left on the hats.

If you prepare the sauce with dairy products (sour cream or cream), be sure to choose a natural product made without substitutes and vegetable fats.

Do not be zealous with spices - they will kill the taste and aroma of mushrooms.

simple sauce

We are preparing the lightest chanterelle mushroom sauce - we need a minimum of products and very little time.

Ingredients:

• fresh sorted, washed and cleaned chanterelles - 1 kg;
• odorless unrefined sunflower oil - 50 ml;
• round onion - 300 g;
• table salt without additives - 2 pinches.

Cooking

An ideal chanterelle sauce for meat is prepared according to the principle of “nothing more”. Therefore, we put the mushrooms in a saucepan, pour water and cook for a quarter of an hour. You can put a couple of bay leaves or a few peas of allspice, but the taste will be different. Meanwhile, peel and finely chop the onion. Heat the oil to a light haze and start frying the onion. At this point, the mushrooms should be boiled. Drain the water, cool slightly and chop the mushrooms as much as possible using any convenient device. Add the mushrooms to the golden onion and simmer until the consistency we need. At the end, salt and serve with meatballs, meatballs, fried chicken. This chanterelle sauce is also good for spaghetti, buckwheat,.

Add a creamy touch

The combination of mushrooms and cream is even tastier, so feel free to buy either natural cream from whole milk with a fat content of at least 18%, or.

Ingredients:

• chanterelles, prepared in advance - 1 kg;
• onion oblong - 4 pcs.;
• sea ​​salt iodized - 1 tbsp. a spoon without a slide;
• cream - 100 ml, or sour cream - 150 g, or soft cheese - 70 g;
• oil "Peasant" or similar - 100 g.

Cooking

Of course, such a chanterelle sauce with sour cream in butter will be very high in calories, if you want to make it lighter, use less fat cream and vegetable oil. Boil the mushrooms for 20 minutes, until they are cooked, finely chop the onion and begin to sauté it. Add chopped mushrooms when the onion becomes soft and simmer until all the liquid has evaporated. Add salt and sour cream, cream or finely grated cheese. Remember that chanterelle sauce with cream or sour cream cannot be boiled - we warm it up and immediately turn it off. But the cheese sauce can be heated longer. You can also invent your own chanterelle sauce using these recipes as a base for creativity.

Calories: Not specified
Time for preparing: Not specified

Mushroom sauce with sour cream is delicious and very simple. Besides, it's just a versatile sauce. It goes well with meat, for example, with chicken, with any side dish. It can be used in the preparation of all kinds of casseroles. Homemade mushroom sauce does not have as strong a flavor as store-bought (because it does not contain any flavor enhancers or spice cubes), but it is very tasty, harmless and completely natural. Mushrooms can be used different, but the most delicious if it is forest mushrooms. Today, with the help of a step-by-step recipe with a photo, I will tell you how to make chanterelle sauce with sour cream. It turns out very tasty and fragrant.
Mushroom sauce, of course, is best prepared from fresh mushrooms, but in winter we use dried mushrooms for the sauce. The only difference with fresh mushrooms is that dry ones should be soaked beforehand. But the taste and aroma of the dish is preserved.

Ingredients:
- 300 g fresh chanterelles (70-80 g dried);
- 100 g of sour cream;
- 30 g of butter;
- 100 ml of water;
- 0.5 - 1.5 tablespoons of flour;
- 1 medium-sized onion;
- 1 tablespoon of vegetable oil;
- salt, ground black pepper to taste.

How to cook with a photo step by step

If you are preparing a sauce from dried mushrooms, take 70-80 g of dried chanterelles (after soaking you will get the same 300 g) and pour cold water, hold for 10-12 hours. After that, we transfer the chanterelles to a colander and rinse, since the mushrooms are not washed before drying. After soaking, the motes and soil that have dried to the mushrooms are easily removed. If you are preparing a sauce from fresh mushrooms, first of all, you should thoroughly clean them: remove adhering leaves, needles, cut off adhering soil. To facilitate the process, chanterelles can be poured with boiling water, soak for 10-15 minutes. After such a procedure, the dirt from the chanterelles is easily washed off. Further, the technology for preparing the sauce is the same for dry and fresh mushrooms. Boil the washed chanterelles in slightly salted water for 10 minutes. Then we recline in a colander. If the mushrooms are very large, cut them into pieces. The size of the pieces of chanterelles in the sauce is up to your taste. Who likes smaller, who is bigger, some prefer to grind it ready-made through a meat grinder or blender ....

We clean the onion from the husk, wash and cut into small cubes. Heat the vegetable oil in a frying pan and sauté the onion until translucent.

We put the mushrooms, mix and cook over high heat under the lid until all the liquid has evaporated.

Then reduce the heat to below medium, put the butter, salt and pepper, mix. Sprinkle the mushrooms with flour through a sieve. The amount of flour depends on what kind of sauce you want: thick or not very thick. Accordingly, put more or less flour. Mix mushrooms thoroughly with flour so that it is evenly distributed.

Bring water to a boil and stir in sour cream. Pour the sour cream over the chanterelles and mix again. We try for salt, pepper. add, if necessary.

Stirring constantly so that the sauce does not burn, keep it on low heat for 5 minutes, until thickened.

This sauce goes well with any side dish -