Creamy sauce with mushrooms

From mushrooms it is possible to cook a huge variety of delicious sauces: for example, a fragrant dark, prepared from white dried mushrooms, red dense mushrooms , transparent sweet sauce from sweet ... However, most often we are available champignons. In this regard, it is most useful to be able to prepare a 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 will suit both macaroni, vegetable cutlets, and cauliflower. Even in it you can bake pork chops, chicken cutlets or cabbage rolls. However, it is best to go to dishes from potatoes. So traditionally it is served to a potato casserole or to a mashed potatoes.

You will need:

300 g of mushrooms, 2 teaspoons of flour, 100 grams of cream and sour cream, 25 g of oil, bulb, water.

We begin to prepare a creamy sauce with mushrooms from the toasting of onions. The bulb should be cleaned, cut as small as possible. Sliced onions should be poured on a heated frying pan, which is already melted oil. Fry the onion until golden. While the onions are being fried - there is time to cut the mushrooms. Again - the smaller, the better, with the sauce will be more like a sauce, and not just mushrooms in sour cream. Nevertheless, the fineness of the cutting affects the appearance of the dish, but not on its taste, so it will also taste deliciously cut mushrooms. It's a matter of taste.

Mushrooms fall asleep to become already golden onions. At the first moment they will occupy the whole frying pan, but gradually the mushrooms will get stuck several times. Frying mushrooms is also required to a little golden state and absolute evaporation of the liquid - while in toasted mushrooms there will be more taste. Then they can be slightly salted and sprinkled with flour. Its amount depends largely on the density of the sauce you want to get as a result. If you put more flour - then the creamy sauce with mushrooms will be too thick, if less - then the liquid ..

When fungi are mixed evenly with flour, they should be added with liquid. First - water, steep boiling water. Pour about half a glass, a thin trickle throughout the pan, so that the water covers all the mushrooms at once, and mix well. Mushrooms find themselves in a semi-transparent thick sauce. Now you need to add sour cream and cream. If you add both, the sauce will become sour-sweet. If you add only cream, the sauce will be a little sweet, and if only sour cream, then the sauce will be more acidic. This is, of course, a matter of taste.

After adding these products, it is better not to boil the sauce anymore. Try salinity, look at the density (you can add some more water) and turn it off. Now the white sauce with mushrooms is ready for use, it does not require time for infusion. If you do not eat all at once, then you can put it in the fridge and then warm it up, it will not be any worse. And you can freeze it in reserve.

If you cook mushrooms as a snack, try cooking cream sauce with caviar.

To do this you will need:

25 ml of thick enough cream, 3 large spoons of red caviar, 100 g of red fish, half a lemon, pepper, salt.

A piece of trout or salmon should be put in a saucepan and poured with cold water. Water at the same time should only cover the fish. Water salt, put a few peas (to taste) black pepper, bay leaf, a slice of lemon. Water should be allowed to boil. Minutes after two turn off the fire, after a few minutes - pull out the fish, which must be peeled off if available, and remove all the bones. Chop the fish with a fork.

Mix the cream with a mixer. Add the juice of half a lemon, mashed fish and caviar. Mix thoroughly, try and, if necessary, add salt and pepper. Done.

This sauce is good with many dishes, but if you cut raw mushrooms on thin plates and pour sauce, then you get a wonderful snack.