Mushroom sauce from frozen mushrooms: recipe. Mushroom sauce from frozen mushrooms with sour cream in a multivark

Mushroom sauce from frozen mushrooms is considered to be the most universal. After all, this product is ideally combined with both creamy and tomato base. One can not help saying that the self-prepared mushroom sauce from frozen mushrooms is a good complement to dishes from meat and vegetables, as well as various side dishes.

Today we will tell you about how to make such a dinner in many ways. Using the presented recipes, you can prepare for your family very satisfying and fragrant dishes, which no one can refuse.

Mushroom sauce from frozen mushrooms: recipe for step by step cooking

Experienced cooks know how to make a tasty and fragrant dish from simple frozen mushrooms. So that you can master this information, we decided to present it to you right now.

So, we need:

• Bulbs not very large, bulbous - 2 pcs .;
• Mushrooms frozen any - about 500 g;
• Refined oil - about 50 ml;
• Salt, chopped and chopped peppers - used at discretion;
• Tomato sauce or pasta - 2 spoons large;
• Drinking filtered water - a couple of glasses;
• Light wheat flour - a small spoon.

Component Processing

Mushroom sauce from frozen mushrooms does not differ from that which is done with fresh products. That's why we decided to use ingredients pre-exposed to freezing. They must be removed from the freezer and left until they are slightly thawed. Next, the mushrooms should be cut into plates. Also, it is required to separately chop the bulbs into small cubes.

Cooking on the stove

To mushroom sauce from frozen mushrooms turned out to be the most delicious and aromatic, all the ingredients should be pre-fried. To do this, it is necessary to heat the refined oil in the saucepan , and then lay the main product to it. If the mushrooms melt not completely, then first they should evaporate all the moisture, and only then add vegetable fat.

After partial frying to the main product, it is required to lay bulb onions. Cook both ingredients preferably until light browning. At the end of the mushroom should be spiced. Also in the saucepan it is necessary to add tomato paste and a glass of drinking water. In such a composition, it is recommended to extinguish the products for ¼ hours.

When the mushrooms are fully prepared, they should be poured again with drinking water, pre-mixed with toasted wheat flour. This will make your sauce more dense and tasty.

How to properly serve the dish to the table?

As you can see, it is quite easy to make a mushroom sauce with tomato paste. After its preparation on a plate it is required to lay out any garnish, and then completely pour it with a pre-made sauce and sprinkle with fresh herbs.

Mushroom sauce from frozen mushrooms with sour cream in a multivark

As mentioned above, the mushroom sauce can be prepared using various ingredients. About how the tomato goulash is done, we described above. If you want to cook a dish on a creamy base, then you will need:

• Carrots and bulbs are not very large - 1 pc .;
• Mushrooms frozen any - about 500 g;
• Refined oil - about 50 ml;
• Salt, chopped and chopped peppers - used at discretion;
• Sour cream fatty - 3 tablespoons large;
• Drinking filtered water - 1 glass;
• Cream 40% - 110 ml.

Preparation of ingredients

Mushroom sauce from frozen mushrooms with sour cream turns out very tasty and high-calorie. Before it is cooked, it is necessary to remove the main ingredient from the refrigerator and partially defrost it. Next, mushrooms should be chopped. As for carrots and onions, they need to be cleaned and crushed. The first ingredient is on the grater, and the second - with a sharp knife.

Preparation of mushroom sauce in a multivark

Everyone knows how to make a mushroom sauce on the stove. However, not everyone knows how to prepare such a dish with the help of a multivark. To do this, put the mushrooms in the bowl and turn on the baking program. After all the moisture evaporates, the product should be added refined oil, as well as grated carrots and a chopped onion. Fry 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, it is necessary to lay spices, as well as sour cream, drinking water and cream, to mushrooms and onions. In this composition, the ingredients must be extinguished in the same mode for 10 minutes.

Correctly present to the dining table

Now you know how to prepare a mushroom sauce from frozen mushrooms in a multivark. After the dish is ready, it should be distributed on plates with a side dish, sprinkled with fresh herbs and immediately presented to the guests. Enjoy your meal!

Make lean sauce from frozen mushrooms

Mushroom sauce from frozen mushrooms (lean) turns out to be as delicious and aromatic as a high-calorie dish with tomato sauce or sour cream. But from such a dinner you will never get better.

So, we need:

• Bulb is not very large - 1 pc .;
• Mushrooms frozen any - about 500 g;
• Fresh garlic - 2 cloves;
• Salt, chopped and chopped peppers - used at discretion;
• Vegetable broth - 2 cups;
• Dried rosemary, sage and thyme - by 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 sauté pan together with onions. After waiting for the evaporation of all moisture, vegetables should be poured into the vegetable broth, add spices and dried herbs. After 25 minutes, the soy sauce and soy milk must be poured into the mushrooms , in which the wheat flour must first be dissolved. After waiting for the boiling of the ingredients, they must be stewed on low heat for about 5 minutes. Next to the sauce you need to add grated chives and mix thoroughly.

Remove the frying pan from the fire, its contents must be kept under the lid for ¼ hour. During this time, gravy will absorb the aromas of garlic and become more delicious.

It is recommended to serve the ready dish to the dinner table along with any side dish (for example, pasta, buckwheat porridge, spaghetti, crumpled potatoes, etc.), fresh greens and a slice of bread.