Рецепты дальневосточной кухни

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Грибной соус для мяса и рыбы

Грибной соус для мяса и рыбы
Фото: Анна Степанкина
Фото: Анна Степанкина

Вечный спор, какой соус подавать к рыбе, а какой к мясу, решен. Перед вами рецепт универсального соуса, который идеально подходит к тому и к другому блюду. А секрет в его нежном и сливочном вкусе.

6 персон
20 минут
Едят дети!

Энергетическая ценность на 100 грамм

Калорийность, ккал

163,3

Белки, грамм

2,6

Жиры, грамм

15,7

Углеводы, грамм

3

Ингредиенты

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Вёшенки 50 г
Шиитаке 50 г
Шампиньоны 50 г
Эноки 50 г
Репчатый лук 50 г (1 головка)
Сливки 20% 100 мл
Сливочное масло 50 г
Соль по вкусу
Чёрный молотый перец по вкусу
Фото: Анна Степанкина
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Грибы и лук нарежьте как можно мельче.

[TYPE] => HTML ) [~DESCRIPTION] => scp_11016 [~NAME] => Описание для инструкции [~DEFAULT_VALUE] => Array ( [TYPE] => HTML [TEXT] => ) [VALUE_ENUM_ID] => ) ) ) [1] => Array ( [ELEMENT] => 268 [SUB_VAL_IDS] => Array ( [43] => 11008 [44] => 11010 ) [FLEG] => Array ( [43] => 1706 ) [SUB_VALUES] => Array ( [IMG] => Array ( [ID] => 43 [TIMESTAMP_X] => 2018-10-26 10:53:05 [IBLOCK_ID] => 4 [NAME] => Картинки для инструкции [ACTIVE] => Y [SORT] => 500 [CODE] => IMG [DEFAULT_VALUE] => [PROPERTY_TYPE] => F [ROW_COUNT] => 1 [COL_COUNT] => 30 [LIST_TYPE] => L [MULTIPLE] => Y [XML_ID] => [FILE_TYPE] => [MULTIPLE_CNT] => 5 [TMP_ID] => [LINK_IBLOCK_ID] => 0 [WITH_DESCRIPTION] => N [SEARCHABLE] => N [FILTRABLE] => N [IS_REQUIRED] => N [VERSION] => 1 [USER_TYPE] => [USER_TYPE_SETTINGS] => [HINT] => [PROPERTY_VALUE_ID] => 11008 [VALUE] => 1706 [DESCRIPTION] => scp_11017 [VALUE_ENUM] => [VALUE_XML_ID] => [VALUE_SORT] => [~VALUE] => 1706 [~DESCRIPTION] => scp_11017 [~NAME] => Картинки для инструкции [~DEFAULT_VALUE] => [VALUE_ENUM_ID] => ) [DESCR] => Array ( [ID] => 44 [TIMESTAMP_X] => 2018-10-26 10:53:05 [IBLOCK_ID] => 4 [NAME] => Описание для инструкции [ACTIVE] => Y [SORT] => 500 [CODE] => DESCR [DEFAULT_VALUE] => Array ( [TYPE] => HTML [TEXT] => ) [PROPERTY_TYPE] => S [ROW_COUNT] => 1 [COL_COUNT] => 30 [LIST_TYPE] => L [MULTIPLE] => Y [XML_ID] => [FILE_TYPE] => [MULTIPLE_CNT] => 4 [TMP_ID] => [LINK_IBLOCK_ID] => 0 [WITH_DESCRIPTION] => N [SEARCHABLE] => N [FILTRABLE] => N [IS_REQUIRED] => N [VERSION] => 1 [USER_TYPE] => HTML [USER_TYPE_SETTINGS] => Array ( [height] => 150 ) [HINT] => [PROPERTY_VALUE_ID] => 11010 [VALUE] => Array ( [TEXT] => <p>Обжарьте лук на предварительно разогретой с растительным маслом сковороде до золотистого цвета. Затем добавьте грибы и жарьте 3 минуты на слабом огне.</p> [TYPE] => HTML ) [DESCRIPTION] => scp_11017 [VALUE_ENUM] => [VALUE_XML_ID] => [VALUE_SORT] => [~VALUE] => Array ( [TEXT] =>

Обжарьте лук на предварительно разогретой с растительным маслом сковороде до золотистого цвета. Затем добавьте грибы и жарьте 3 минуты на слабом огне.

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Влейте сливки, добавьте соль и перец по вкусу. Готовьте до загустения. После соус можно пробить в блендере до однородной массы. Подавать к мясу и рыбе можно как горячим, так и холодным.

[TYPE] => HTML ) [~DESCRIPTION] => scp_11018 [~NAME] => Описание для инструкции [~DEFAULT_VALUE] => Array ( [TYPE] => HTML [TEXT] => ) [VALUE_ENUM_ID] => ) ) ) ) [DESCRIPTION] => Array ( [0] => scp_11016 [1] => scp_11017 [2] => scp_11018 ) [VALUE_ENUM] => [VALUE_XML_ID] => [VALUE_SORT] => [~VALUE] => Array ( [0] => Array ( [ELEMENT] => 268 [SUB_VAL_IDS] => Array ( [43] => 11001 [44] => 11002 ) [FLEG] => Array ( [43] => 1704 ) [SUB_VALUES] => Array ( [IMG] => Array ( [ID] => 43 [TIMESTAMP_X] => 2018-10-26 10:53:05 [IBLOCK_ID] => 4 [NAME] => Картинки для инструкции [ACTIVE] => Y [SORT] => 500 [CODE] => IMG [DEFAULT_VALUE] => [PROPERTY_TYPE] => F [ROW_COUNT] => 1 [COL_COUNT] => 30 [LIST_TYPE] => L [MULTIPLE] => Y [XML_ID] => [FILE_TYPE] => [MULTIPLE_CNT] => 5 [TMP_ID] => [LINK_IBLOCK_ID] => 0 [WITH_DESCRIPTION] => N [SEARCHABLE] => N [FILTRABLE] => N [IS_REQUIRED] => N [VERSION] => 1 [USER_TYPE] => [USER_TYPE_SETTINGS] => [HINT] => [PROPERTY_VALUE_ID] => 11001 [VALUE] => 1704 [DESCRIPTION] => scp_11016 [VALUE_ENUM] => [VALUE_XML_ID] => [VALUE_SORT] => [~VALUE] => 1704 [~DESCRIPTION] => scp_11016 [~NAME] => Картинки для инструкции [~DEFAULT_VALUE] => [VALUE_ENUM_ID] => ) [DESCR] => Array ( [ID] => 44 [TIMESTAMP_X] => 2018-10-26 10:53:05 [IBLOCK_ID] => 4 [NAME] => Описание для инструкции [ACTIVE] => Y [SORT] => 500 [CODE] => DESCR [DEFAULT_VALUE] => Array ( [TYPE] => HTML [TEXT] => ) [PROPERTY_TYPE] => S [ROW_COUNT] => 1 [COL_COUNT] => 30 [LIST_TYPE] => L [MULTIPLE] => Y [XML_ID] => [FILE_TYPE] => [MULTIPLE_CNT] => 4 [TMP_ID] => [LINK_IBLOCK_ID] => 0 [WITH_DESCRIPTION] => N [SEARCHABLE] => N [FILTRABLE] => N [IS_REQUIRED] => N [VERSION] => 1 [USER_TYPE] => HTML [USER_TYPE_SETTINGS] => Array ( [height] => 150 ) [HINT] => [PROPERTY_VALUE_ID] => 11002 [VALUE] => Array ( [TEXT] => <p>Грибы и лук нарежьте как можно мельче.</p> [TYPE] => HTML ) [DESCRIPTION] => scp_11016 [VALUE_ENUM] => [VALUE_XML_ID] => [VALUE_SORT] => [~VALUE] => Array ( [TEXT] =>

Грибы и лук нарежьте как можно мельче.

[TYPE] => HTML ) [~DESCRIPTION] => scp_11016 [~NAME] => Описание для инструкции [~DEFAULT_VALUE] => Array ( [TYPE] => HTML [TEXT] => ) [VALUE_ENUM_ID] => ) ) ) [1] => Array ( [ELEMENT] => 268 [SUB_VAL_IDS] => Array ( [43] => 11008 [44] => 11010 ) [FLEG] => Array ( [43] => 1706 ) [SUB_VALUES] => Array ( [IMG] => Array ( [ID] => 43 [TIMESTAMP_X] => 2018-10-26 10:53:05 [IBLOCK_ID] => 4 [NAME] => Картинки для инструкции [ACTIVE] => Y [SORT] => 500 [CODE] => IMG [DEFAULT_VALUE] => [PROPERTY_TYPE] => F [ROW_COUNT] => 1 [COL_COUNT] => 30 [LIST_TYPE] => L [MULTIPLE] => Y [XML_ID] => [FILE_TYPE] => [MULTIPLE_CNT] => 5 [TMP_ID] => [LINK_IBLOCK_ID] => 0 [WITH_DESCRIPTION] => N [SEARCHABLE] => N [FILTRABLE] => N [IS_REQUIRED] => N [VERSION] => 1 [USER_TYPE] => [USER_TYPE_SETTINGS] => [HINT] => [PROPERTY_VALUE_ID] => 11008 [VALUE] => 1706 [DESCRIPTION] => scp_11017 [VALUE_ENUM] => [VALUE_XML_ID] => [VALUE_SORT] => [~VALUE] => 1706 [~DESCRIPTION] => scp_11017 [~NAME] => Картинки для инструкции [~DEFAULT_VALUE] => [VALUE_ENUM_ID] => ) [DESCR] => Array ( [ID] => 44 [TIMESTAMP_X] => 2018-10-26 10:53:05 [IBLOCK_ID] => 4 [NAME] => Описание для инструкции [ACTIVE] => Y [SORT] => 500 [CODE] => DESCR [DEFAULT_VALUE] => Array ( [TYPE] => HTML [TEXT] => ) [PROPERTY_TYPE] => S [ROW_COUNT] => 1 [COL_COUNT] => 30 [LIST_TYPE] => L [MULTIPLE] => Y [XML_ID] => [FILE_TYPE] => [MULTIPLE_CNT] => 4 [TMP_ID] => [LINK_IBLOCK_ID] => 0 [WITH_DESCRIPTION] => N [SEARCHABLE] => N [FILTRABLE] => N [IS_REQUIRED] => N [VERSION] => 1 [USER_TYPE] => HTML [USER_TYPE_SETTINGS] => Array ( [height] => 150 ) [HINT] => [PROPERTY_VALUE_ID] => 11010 [VALUE] => Array ( [TEXT] => <p>Обжарьте лук на предварительно разогретой с растительным маслом сковороде до золотистого цвета. Затем добавьте грибы и жарьте 3 минуты на слабом огне.</p> [TYPE] => HTML ) [DESCRIPTION] => scp_11017 [VALUE_ENUM] => [VALUE_XML_ID] => [VALUE_SORT] => [~VALUE] => Array ( [TEXT] =>

Обжарьте лук на предварительно разогретой с растительным маслом сковороде до золотистого цвета. Затем добавьте грибы и жарьте 3 минуты на слабом огне.

[TYPE] => HTML ) [~DESCRIPTION] => scp_11017 [~NAME] => Описание для инструкции [~DEFAULT_VALUE] => Array ( [TYPE] => HTML [TEXT] => ) [VALUE_ENUM_ID] => ) ) ) [2] => Array ( [ELEMENT] => 268 [SUB_VAL_IDS] => Array ( [43] => 11009 [44] => 11011 ) [FLEG] => Array ( [43] => 1707 ) [SUB_VALUES] => Array ( [IMG] => Array ( [ID] => 43 [TIMESTAMP_X] => 2018-10-26 10:53:05 [IBLOCK_ID] => 4 [NAME] => Картинки для инструкции [ACTIVE] => Y [SORT] => 500 [CODE] => IMG [DEFAULT_VALUE] => [PROPERTY_TYPE] => F [ROW_COUNT] => 1 [COL_COUNT] => 30 [LIST_TYPE] => L [MULTIPLE] => Y [XML_ID] => [FILE_TYPE] => [MULTIPLE_CNT] => 5 [TMP_ID] => [LINK_IBLOCK_ID] => 0 [WITH_DESCRIPTION] => N [SEARCHABLE] => N [FILTRABLE] => N [IS_REQUIRED] => N [VERSION] => 1 [USER_TYPE] => [USER_TYPE_SETTINGS] => [HINT] => [PROPERTY_VALUE_ID] => 11009 [VALUE] => 1707 [DESCRIPTION] => scp_11018 [VALUE_ENUM] => [VALUE_XML_ID] => [VALUE_SORT] => [~VALUE] => 1707 [~DESCRIPTION] => scp_11018 [~NAME] => Картинки для инструкции [~DEFAULT_VALUE] => [VALUE_ENUM_ID] => ) [DESCR] => Array ( [ID] => 44 [TIMESTAMP_X] => 2018-10-26 10:53:05 [IBLOCK_ID] => 4 [NAME] => Описание для инструкции [ACTIVE] => Y [SORT] => 500 [CODE] => DESCR [DEFAULT_VALUE] => Array ( [TYPE] => HTML [TEXT] => ) [PROPERTY_TYPE] => S [ROW_COUNT] => 1 [COL_COUNT] => 30 [LIST_TYPE] => L [MULTIPLE] => Y [XML_ID] => [FILE_TYPE] => [MULTIPLE_CNT] => 4 [TMP_ID] => [LINK_IBLOCK_ID] => 0 [WITH_DESCRIPTION] => N [SEARCHABLE] => N [FILTRABLE] => N [IS_REQUIRED] => N [VERSION] => 1 [USER_TYPE] => HTML [USER_TYPE_SETTINGS] => Array ( [height] => 150 ) [HINT] => [PROPERTY_VALUE_ID] => 11011 [VALUE] => Array ( [TEXT] => <p>Влейте сливки, добавьте соль и перец по вкусу. Готовьте до загустения. После соус можно пробить в блендере до однородной массы. Подавать к мясу и рыбе можно как горячим, так и холодным.</p> [TYPE] => HTML ) [DESCRIPTION] => scp_11018 [VALUE_ENUM] => [VALUE_XML_ID] => [VALUE_SORT] => [~VALUE] => Array ( [TEXT] =>

Влейте сливки, добавьте соль и перец по вкусу. Готовьте до загустения. После соус можно пробить в блендере до однородной массы. Подавать к мясу и рыбе можно как горячим, так и холодным.

[TYPE] => HTML ) [~DESCRIPTION] => scp_11018 [~NAME] => Описание для инструкции [~DEFAULT_VALUE] => Array ( [TYPE] => HTML [TEXT] => ) [VALUE_ENUM_ID] => ) ) ) ) [~DESCRIPTION] => Array ( [0] => scp_11016 [1] => scp_11017 [2] => scp_11018 ) [~NAME] => Инструкция приготовления [~DEFAULT_VALUE] => )

Как готовить

1

Грибы и лук нарежьте как можно мельче.

2

Обжарьте лук на предварительно разогретой с растительным маслом сковороде до золотистого цвета. Затем добавьте грибы и жарьте 3 минуты на слабом огне.

3

Влейте сливки, добавьте соль и перец по вкусу. Готовьте до загустения. После соус можно пробить в блендере до однородной массы. Подавать к мясу и рыбе можно как горячим, так и холодным.

Александр Казакевич

Шеф-повар Millionka

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