Mushroom sauce from frozen mushrooms
Description
A delicious addition to everyday and festive dishes. You can prepare this recipe using fresh mushrooms as well. By the way, if you've frozen mushrooms other than porcini—say, button mushrooms—the result is also excellent. In general, the combination of mushrooms, wine, and cream is a fail-proof choice. To prepare a mushroom sauce from frozen mushrooms, you'll need dry white wine and heavy cream (33%). Serve this sauce with meat or fish, or use it as a salad dressing.
Instructions
- 1
Step 1
Rinse the frozen mushrooms in cold water and drain in a colander. Meanwhile, prepare the onion. Slice the onion into rings or half-rings. Melt butter in a frying pan, add the onion and sauté it (or rather, caramelize) for about 20 minutes, pouring in the wine 5–7 minutes before the end and continuing to cook. The onion should become soft and golden, as shown in the photo.
- 2
Step 2
Then add the mushrooms to the onion. If you froze them in large pieces, I recommend cutting them into small cubes.
- 3
Step 3
Fry over medium heat until all the moisture has evaporated from the mushrooms. Then add salt and pepper, pour in the cream.
- 4
Step 4
Simmer everything over low heat for about 30 minutes. The main thing is to make sure the sauce doesn't burn. Add chopped dill 5 minutes before the end of cooking.
- 5
Step 5
The ready-made mushroom sauce made from frozen mushrooms turns out very thick and can be simply eaten with bread. If you want to make a thinner version, add mushroom broth together with the cream.
- 6
Step 6
Ready. Use as a dressing or sauce.