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Mushroom sauce from dried mushrooms

Author
Cookinero 27 Mar 2025
7620
Mushroom sauce from dried mushrooms

Mushroom sauce made from dried mushrooms is an old dish of Russian cuisine. Since ancient times, people have been storing gifts of the forest: salting, marinating and drying them. In winter, dried mushrooms were used to make aromatic soups, gravies and pie fillings. In the classic recipe for sauce from dried mushrooms, housewives used noble mushrooms - porcini. But the dish made from aspen mushrooms, birch boletes, butter mushrooms or chanterelles is no worse.

How to cook Mushroom sauce from dried mushrooms

Step 1

Mushroom sauce from dried mushrooms

Melt the butter in a frying pan. Add the flour and sauté it lightly. Finely chop the mushrooms. Place them in a frying pan with butter. Fry over medium heat for 5-7 minutes, stirring constantly. Season with salt and pepper.

Step 2

Mushroom sauce from dried mushrooms

Pour the broth left over from cooking into the fried mushrooms and stir. Cover the pan with a lid. Simmer on minimum heat for about 15 minutes, stirring occasionally.

Mushroom sauce from dried mushrooms - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute fresh mushrooms. Use about 3 times the amount by weight (e.g., 300g fresh for 100g dried), as dried mushrooms are more concentrated in flavor. Sauté them until they release their moisture and brown slightly.
Store the sauce in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stove with a splash of broth or water to loosen the texture if needed.
To make it gluten-free, replace the flour with a gluten-free all-purpose blend or cornstarch (use half the amount). Ensure your broth is also gluten-free.
Yes! Use plant-based butter or olive oil instead of butter, and opt for vegetable broth. Check that your dried mushrooms are vegan-friendly (no additives).
This sauce pairs well with pasta, mashed potatoes, roasted meats, or grilled vegetables. It also makes a great topping for savory pancakes or toast.
Yes, freeze it in portions for up to 3 months. Thaw overnight in the fridge and reheat on the stove, stirring in a little broth or water to refresh the consistency.
For a thicker sauce, simmer uncovered to reduce further or add a pinch more flour. For a thinner sauce, stir in extra broth or water gradually.
Yes, but the flavor will be less rich. Enhance it with a teaspoon of soy sauce or a pinch of mushroom seasoning for depth.

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