In order to make an ordinary dish more tasty and aromatic, several methods have long been invented, including an additive called sauce. The most famous and widely used sauces are mayonnaise and ketchup, but no one considers them sauces anymore, since they have become integral ingredients in many dishes.

There is a traditional creamy sauce with mushrooms, which is not only a separate dish, but also the basis for many other sauces. From its delicate consistency, by adding various ingredients, you can obtain a completely unusual type of sauce that will go perfectly with any type of dish.

It is perfectly acceptable to add meat, ham, sausage or seafood to the creamy sauce. The result of such an experiment is a completely unusual separate dish. As a rule, these types of sauces can be served either hot or chilled. How to make creamy cheese sauce with mushrooms?

Mushrooms that will be used to prepare the dish must be thoroughly washed and dried. First, clean the mushrooms. Cut into plates of medium size and thickness. Peel the onion and chop into small cubes.

Wheat flour should be diluted with a small amount of water, mixing thoroughly to avoid lumps. Heat the pan and add oil. When the butter melts, add the onion and fry until nicely golden brown. When the onions are ready, add mushrooms to the pan and cook them until half cooked.

Next, pour in the cream, slowly stirring the mixture. Then add spices and salt. Slowly add flour and grated cheese, remembering to stir constantly. When the mass becomes thicker, boil it for about 5 minutes and remove from heat to cool, adding herbs.

Cheese sauce with mushrooms is good for family lunches and dinners, and for the holiday table. You can serve pasta, vegetables, meat, poultry with it... Yes, you can serve a lot of things, if only there was sauce! And it's incredibly easy to prepare. And the necessary ingredients are often at hand.

What mushrooms are suitable?

Of course, champignons are the first to come to mind. They are available at any time of the year, cook quickly, and the cheese and mushroom sauce with them is very tasty. But it will become even more aromatic if you take wild mushrooms - frozen or fresh.

Or even dried (they need to be soaked for several hours in cold water, rinsed, boiled for 20 minutes, and then used according to the recipe). It is not necessary to boil fresh or frozen forest mushrooms (porcini mushrooms, aspen mushrooms, boletus mushrooms, chanterelle mushrooms). You can fry it immediately.

Which cheese is best?

If we talk about cheese, then in this case there are two extremes. It is either melted (it gives the sauce a wonderful creamy taste and pleasant consistency) or hard (like Parmesan). Blue cheeses also sound good in this dish. They disperse well in hot liquid and enrich the sauce with an unusual aroma.

But cheese like Russian or cheddar is not the best option. It may clump together.

How to make mushroom sauce with cheese?

Very simple! You will need:

  • 200–300 g mushrooms;
  • 1 onion (optional);
  • 30–50 g butter or vegetable oil;
  • 200 ml cream of any fat content or sour cream;
  • 100 g cheese (hard or processed);
  • salt - to taste;
  • dill - optional.

Cooking time: 30–40 minutes.

Number of servings: 4.

Prepare the cheese and mushroom sauce:


You can serve the sauce as an addition to some independent dish or stew it, for example, chicken fillet.

You know, sometimes it happens that you come to a restaurant and realize that you like EVERYTHING there. And I want to try everything. That’s exactly what happened to our family at that restaurant. But if we sum up the practical results, I can say that the most useful thing I took away from there was this very technique, when the cheese (pickled) is left in fairly large pieces and subjected to heat treatment absolutely independently of the main dish.

We have already tried this mushroom sauce with cheese in different ways - from assorted mushrooms, from just champignons, and with potato pancakes (as this sauce was served in the restaurant), and just with potatoes, and with polenta, and with rice Today it will be with pasta, but I think everyone has already understood - the sauce is absolutely universal.

Before starting to prepare the sauce, you should preheat the oven to 250-300°C.

Finely chop the onion.

We begin to fry the onion in a couple of tablespoons of vegetable oil over medium heat, stirring it from time to time.

While the onions are being cut, start chopping the mushrooms. If you are working with assorted mushrooms, then first you need to cut (and start frying) those types of mushrooms that take a long time to fry - for example, chanterelles. Oyster mushrooms require shorter heat treatment. Champignons and whites - even shorter.

When the onion turns golden, you can add chopped mushrooms to it. We continue to fry everything together, stirring over medium or even high heat, when there are already a lot of mushrooms.

When the mushrooms have almost halved in volume, add cream to them, squeeze a clove of garlic through a press, add salt and pepper and begin to evaporate the liquid from the cream over high heat.

Sprinkle the thickened sauce with chopped parsley.

In parallel with the mushroom sauce, we prepare the cheese. Everything is simple with him. After the oven has warmed up, place the cheese on foil and bake it on the top level with air circulation or under the grill until browned.

Well, we combine the sauce with mushrooms and cheese immediately at the time of serving, placing the cheese with a crust on top of the sauce. Voila!