Recipes for cooking meat with mushrooms in sauce. Mushroom meat sauce Mushroom meat sauce

The original sauce will make any dish tastier - even a side dish, even meat, even a salad. At the same time, it will take very little time to prepare it. Also, very quickly and simply, it will be possible to knead the mushroom sauce, for the base of which both champignons and any forest mushrooms are suitable.

Ingredients: 170 g of fresh champignons, onion, 70 g of butter, 1 large spoonful of flour, a glass of very heavy cream, salt, ground nutmeg.

Mushroom sauce is one of the most popular sauces.

1. Mushrooms and onions after cleaning are cut into miniature cubes. Then they are fried together in a frying pan, greased with oil, until all the liquid released from the mushrooms has evaporated from it.
2. The contents of the pan are laid out on a plate, and butter is added to the remaining fat. When it melts, flour is poured in, cream is poured in and everything warms up well together. You can not bring the dairy product to a boil!
3. Mushrooms with onions, salt and nutmeg are sent to the cream.
4. The sauce heats up with frequent stirring until it thickens.

If the hostess went too far with the density of the dish, the same heavy cream or even regular milk will help correct the situation.

Creamy flavor

Ingredients: 180 g of white mushrooms, 260 g of cream (35% fat), 3-4 garlic cloves, 55 g of butter, a pinch of ground black pepper and ground nutmeg, salt.

1. Butter is melted in a frying pan. Chopped garlic is laid out in it and warmed up over low heat for a couple of minutes. Be sure to constantly stir the product so that it does not burn.
2. Next, finely chopped porcini mushrooms are poured into the pan. They are immediately salted, flavored with seasonings and left on fire for 8-9 minutes.
3. Thick fat cream is poured in and the resulting mass languishes for 7-8 minutes with frequent stirring. During this time, the sauce will thicken and reduce in volume.

To make the creamy champignon mushroom sauce homogeneous, you can beat it with an immersion blender.

Mushroom sauce for meat - step by step

Ingredients: 110 g of champignons, a large onion (white), 60 g of butter and 1.5 cups of cream (both dairy products should be as fat as possible), a pinch of salt, 1 large spoonful of wheat flour.

This mushroom sauce can be served with meat dishes as a gravy.

1. Small pieces of onion are fried in well-heated vegetable oil until golden brown. Then chopped mushrooms are poured into the pan and the whole mass is cooked until the liquid has completely evaporated from the container.
2. In a separate frying pan, butter is melted and combined with flour. This is where the cream comes in. The mass is languishing on a slow fire.
3. The roast from the first step is transferred to the creamy base for the sauce, the mass is salted and cooked for another 4-6 minutes with frequent stirring.

Mushroom sauce is served hot with meat with plenty of chopped fresh herbs.

Recipe for spaghetti

Ingredients: a pound of fresh champignons, 25 g of butter and high-grade flour, a full glass of not too fatty sour cream, onion, a mixture of colored ground peppers, salt.

1. First, onion is fried in any vegetable oil until transparent. Crushed fresh mushrooms are laid out to it and the mass is left on fire until all the moisture has evaporated from the pan.
2. In another container, butter is dissolved and flour is fried on it for a couple of minutes. The latter should not change color and even more so burn.
3. A thick mixture of flour and butter is transferred to the mushrooms, all the ingredients are salted, pepper to taste and languish for a couple of minutes. Spices with a very bright taste should not be added to the future sauce, otherwise they will “overshadow” the mushrooms.
4. Sour cream is sent to the pan last. When the mass boils, you can turn off the fire under it.

This spaghetti sauce is served hot.

From dried mushrooms

Ingredients: 15-20 g of any dried mushrooms (preferably porcini), 1-3 garlic cloves, 1 tbsp. a spoonful of flour, 350-450 ml of mushroom broth, spices to taste, 90 ml of medium-fat sour cream, salt.

Mushroom sauce is a good addition to any dish.

1. First you need to deal with dried mushrooms. They are well washed and poured with boiling water for at least 3 hours, but you can leave them all night. Porcini mushrooms are ideal for this sauce, as they give it an amazing flavor.
2. Prepared mushrooms are boiled in boiling water for 20-25 minutes. The broth remaining after them is not poured out - it will also be used in the future in the cooking process.
3. Ready mushrooms are finely cut.
4. Flour is fried in a frying pan in a small amount of any oil. Mushroom broth is gradually added to it and the whole mass is intensively stirred.
5. Sour cream, spices and salt are introduced. It is enough to simmer the mass for another 3-4 minutes until thickened.

Ready-made dried mushroom sauce is good both hot and cold.

Mushroom sauce with sour cream base

Ingredients: 90 ml of fat milk, 380 g of fresh champignons, a whole glass of homemade sour cream, 3 large spoons of pre-sifted flour, 60 g of maximum fat butter, onion, salt, black pepper.

1. The onion is peeled, cut into smaller pieces and sautéed in butter. When the vegetable acquires a golden hue, small pieces of mushrooms are sent to it. Together, the products are stewed over medium heat for 3-4 minutes.
2. The base for the sauce is sprinkled with flour, salt and pepper.
3. Everything is thoroughly mixed. Without interrupting this process, milk is poured into the pan and the stewing of the sauce continues until the mushrooms are fully cooked.
4. It remains to add sour cream and cook the treat until thickened. In this case, the fire should be minimal so that the mass does not burn.
5. Mushrooms are thoroughly washed, slightly dried and cut into thin slices. Butter is melted in a frying pan and champignon slices are fried on it until fully cooked. This will take 12-15 minutes. The contents of the pan are periodically stirred with a wide spatula.
6. The onion is peeled, cut very finely and added to the almost ready mushrooms. After mixing, the ingredients are cooked together for 3-4 minutes. The mass is salted and sprinkled with seasoning.
7. Flour is introduced to the rest of the ingredients through a sieve. After its addition, the components of the container are quickly and actively mixed.
8. Milk is well heated in saucepans. It is introduced into the base for the sauce in a thin stream, when the flour is completely dissolved. In this case, the mass should be continuously mixed.
9. The dish is prepared for another 5-6 minutes with a slight boil.
10. At the very end, chopped dill is added to the sauce.

Meat "Hunting" in mushroom sauce.
Photorecipe.

Delicious soft meat with tasty and satisfying gravy!
This dish is found in the cuisine of many nations. It is this recipe that is used in German cuisine - you can eat such meat in any restaurant. Tender, delicious and easy to make!

Ingredients:
600 gr. mushrooms (preferably different forest mushrooms, I only have champignons)
600 gr. pork (schnitzels, necks, tenderloins, chops)
20 gr. bacon (or just lard or brisket)
1 bulb
2-3 garlic cloves
100 ml. red wine
150 ml. meat broth (or water)
250 ml. cream (10-20%)
1 tsp spicy mustard,
0.5 tsp each thyme, marjoram and ground paprika,
1 lavrushka,
4 juniper berries (I did without them)
1 bunch parsley (I also used dill and onion)
salt, pepper, flour, milk, ghee.

Cooking:
Bacon (fat) cut into small cubes.
Mushrooms cut into slices.
Onion cut into cubes.
Finely chop the garlic.
Finely chop the greens.

Cut the meat into portions and beat off well on both sides.

Salt, pepper, roll in flour and fry on both sides until cooked (until golden brown).

We take out the meat and set aside until warm.
In the same pan, fry the onion, garlic and bacon (lard) - about three minutes, until the onion is browned.

Add chopped mushrooms, fry. Mushrooms will begin to release juice, fry until all the juice has evaporated (usually about 10 minutes).

Pour in the broth (water), wine, cream. Add mustard, bay leaf, all spices, salt.

Leave to simmer (cook) over low heat for 15 minutes.
2 tbsp Mix flour with cold milk (about 100 ml.), Knead so that there are no lumps, and pour into a frying pan. Let's simmer for a minute...
The sauce should be creamy. If it's too thick, add milk, if it's too thin, add more flour.

Put the meat back into the pan.

Mix and heat for a few minutes.
We add greens.

Stir the greens into the sauce with meat and remove from heat.

Serve with any side dish (potatoes, vermicelli, buckwheat, rice).
The photo of the portion with pasta at the very beginning of the recipe, but here is the portion with rice:

Bon appetit!!

Notes:
* Usually, in German cuisine, meat is called hunting meat when mushrooms are used in the recipe. Often even just mushroom sauce is called "Hunter".

Prepared according to the recipe from the site 4 flavors, provided by Bastet, for which many thanks to her! Bastet lives in Germany and the clarifications and comments are also hers.

By itself,
This recipe and photos are mine!

Thanks to the sauce, any dish of meat, vegetables and cereals becomes more tasty and appetizing. You can prepare a sauce from tomatoes, sour cream, cream or butter, as well as cheese. So, meat with mushrooms in sauce turns out to be amazingly fragrant, satisfying, refined and, most importantly, delicious.

Recently, the popularity of sauces has been growing, so a wide variety of recipes for preparing this dish has appeared. In this article, we will talk about how to properly cook meat with any fruit bodies, as well as with the addition of cream or sour cream. It is thanks to these sauces that any, even the toughest meat will become soft, juicy and tender.

Meat cooked in a creamy sauce with chanterelle mushrooms is ideal for festive occasions. Such a delicious and beautiful dish is sure to be in the center of everyone's attention. For cooking, beef, which is considered one of the healthiest foods, is best suited.

• 500 g of beef pulp;
• 400 g of peeled chanterelles;
• 3 onions;
• 100 g butter;
• 200 ml cream;
• Salt, parsley;
• 3 art. l. olive oil.

A step-by-step recipe will help you properly cook meat with mushrooms in a creamy sauce.

1. Cut the beef into long pieces, about 2x4 cm.
2. Grate with salt, put in melted butter and fry on both sides until browned.
3. Boil chanterelles for 15 minutes. in water, put in a colander and leave to cool.
4. Cut into pieces, add to the meat and fry for 10 minutes.
5. Peel the onions, cut into half rings, pour into fruiting bodies, pour in olive oil and, with constant stirring, fry over low heat for 10 minutes.
6. Pour cream into a deep plate, salt, add chopped parsley, beat a little with a whisk.
7. Pour over meat and mushrooms, simmer over low heat for 15 minutes.

Recipe for meat with mushrooms in a creamy sauce with garlic

The recipe for meat with mushrooms in a creamy sauce with garlic is sure to please you for its ease of preparation, and your household for its taste. A juicy, hearty and fragrant dish diversifies the daily menu and even decorates a festive feast.

• 700 g of pork;
• 4 bulbs;
• 1 carrot;
• 500 g of champignons;
• 100 g butter;
• 200 ml of water;
• 300 ml cream;
• 5 cloves of garlic;

Prepare meat with mushrooms in sauce according to the proposed recipe with a detailed description.

Rinse the meat in cold water, put it on a paper towel, let it drain and cut into thin sticks.

Peel onions and carrots, cut into half rings and thin strips, respectively.

Fry the meat in half the butter until golden brown.

Separately, in the second half of the oil, fry the vegetables until soft and add them to the meat.

Stir, salt, pepper and add fruit bodies cut into pieces.

Fry 10-15 min. over low heat, pour in the cream, water, add crushed garlic cloves.

Stir, cover the pan with a lid and simmer for 15 minutes over low heat. The dish can be served with vermicelli or boiled potatoes.

Meat with mushrooms in sour cream sauce: a step by step recipe

Meat cooked with mushrooms in sour cream sauce will turn out just incredibly tasty and fragrant. An easy-to-prepare dish will not leave anyone indifferent.

• 500 g pork;
• 3 onions;
• 400 g of oyster mushrooms or champignons;
• 300 ml sour cream;
• 70 g butter;
• 200 ml of sparkling water;
• 2 tbsp. l. wheat flour;
• Salt, ground black pepper;
• 2 pcs. bay leaf and allspice.

The recipe for cooking meat with mushrooms in sour cream sauce is described step by step.

1. Cut the peeled mushrooms and onions into cubes, melt the butter in a frying pan and fry everything together for 10-12 minutes. on medium fire.
2. Cut the prepared pork into strips, salt and pepper to taste, add flour, mix thoroughly and put on the mushrooms.
3. Fry over low heat until browned, pour in sour cream, sparkling water, mix.
4. Add allspice peas, bay leaves, and simmer under a closed lid on a minimum heat for 30 minutes. At the same time, do not forget to stir the contents of the pan from time to time to prevent burning.

In the same way, chicken meat with mushrooms can be cooked in sour cream sauce, which will be less caloric, and instead of salt, add seasoning for chicken to taste. The dish can be supplemented with carrots, after frying it together with onions.

Recipe for meat with mushrooms in white sauce with currants

Meat with mushrooms cooked in a white sauce with the addition of red currant berries will look amazing on the festive table. In addition, this is an excellent dish that will help make a romantic dinner unforgettable.

• 600 g pork;
• 700 g of white mushrooms;
• 100 g of red currant;
• 2 onions;
• 100 g butter;
• 1.5 st. l. flour;
• 400 ml cream;
• A pinch of nutmeg;
• Salt and ground black pepper - to taste.

A detailed description of the recipe for cooking meat with mushrooms in white sauce will be needed for those housewives who are just starting their culinary journey.

1. Cut the meat into pieces, about 2x3 cm, boil until tender.
2. Put with a slotted spoon in a saucepan and fry over high heat for 10 minutes, constantly stirring with a wooden spatula.
3. Salt and pepper to taste and place in a separate bowl.
4. Peel mushrooms, wash, boil for 20 minutes. in salted water.
5. Cut into cubes and fry for 1/3 of the butter until browned and send to the meat.
6. Separately, fry the chopped onions in cubes, put them with a slotted spoon in the fruiting bodies.
7. Melt the remaining butter, add the sifted flour and mix quickly so that no lumps form.
8. Pour in the cream in small portions, let thicken over low heat, add nutmeg, salt and sauce.
9. Combine vegetables, meat, mushrooms, sauce and currants in one container, mix.
10. Simmer over low heat for no more than 5 minutes.

Chicken meat with mushrooms and carrots in tomato sauce

Meat cooked with mushrooms in tomato sauce will perfectly complement the daily menu of the family. Instead of pork, it is better to take chicken fillet, and forest mushrooms can be replaced with champignons.

• 500 g chicken;
• 300 g of champignons;
• 4 bulbs;
• 1 carrot;
• 3 art. l. tomato paste;
• 100 ml of water;
• Sunflower oil;
• 1 tsp seasonings for chicken;
• Salt and a mixture of ground peppers - to taste.

1. The prepared meat is cut into cubes, sprinkled with seasoning and salt, mixed with hands and left for 30 minutes.
2. During this time, vegetables are prepared: cleaned and chopped into cubes.
3. Mushrooms are cleaned, washed, dried on a kitchen towel, then cut into strips.
4. The meat is laid out in a frying pan with hot oil, fried for 10 minutes. on medium fire.
5. Mushroom straws are added, mixed and fried for another 10 minutes.
6. Onions are introduced, fried for 5 minutes, then carrots are added and fried for another 7 minutes.
7. Tomato paste is diluted with water, salted to taste and poured into the total mass.
8. Stew over low heat for 30 minutes, served hot with boiled potatoes or rice.

Meat with mushrooms in cheese sauce with mustard

Use the recipe and cook meat with mushrooms in cheese sauce - the result will be amazing, everything will be so tasty and satisfying.

• 1 kg of pork;
• 600 g of champignons;
• 200 g of hard cheese;
• 150 ml sour cream;
• 1 st. l. mustard;
• 3 onions;
• 2 tbsp. water;
• Vegetable oil;
• Salt, ground black pepper and bay leaf.

1. Cut the meat into small cubes, cut the fruit bodies into strips after cleaning, chop the onion into cubes.
2. Heat a frying pan, pour in the oil and put the pieces of pork, fry over high heat until browned.
3. Transfer to a saucepan, add mustard, sour cream and pour in water, mix.
4. Simmer over low heat for 30-35 minutes, and in the meantime, fry in a pan where onion meat was fried.
5. Pour the mushroom straws, salt, pepper and fry until the liquid evaporates.
6. Pour over meat, add grated cheese, mix, add bay leaf and simmer for 10 minutes.
7. Before serving, remove the bay leaf, serve with boiled rice, buckwheat or mashed potatoes.

Meat with mushrooms in sweet and sour chili sauce

We can say that meat with mushrooms cooked in sweet and sour sauce is a classic example of Asian cuisine. The piquancy of a delicious and fragrant dish is sure to please gourmets.

• 500 g of veal;
• 400 g of champignons;
• 1 carrot;
• 30 ml of rice vinegar;
• ½ chili pepper;
• 2 bell peppers;
• 100 ml soy sauce;
• 100 ml of water;
• 1 st. l. starch;
• 2 tbsp. l. Sahara;
• 100 ml sour cream;
• 2 tbsp. l. vegetable oil.

1. Meat cut into cubes, pour soy sauce, sour cream and leave to marinate for 40 minutes.
2. Bulgarian pepper and carrots cut into small cubes, chop the chili.
3. Peel the mushrooms, cut into strips and fry for 10 minutes. In oil.
4. Mix water, vinegar, starch, sugar, beat with a whisk.
5. Fry vegetables and meat together with the marinade until browned.
6. Add mushrooms and simmer over low heat for 15 minutes.

Meat with mushrooms in a cream cheese sauce with oregano

Meat with mushrooms cooked in a creamy sauce with cheese is a recipe that will conquer your taste buds and become one of the most popular in your family.

• 600 g pork;
• 400 g of champignons;
• 500 ml cream;
• 200 g of hard cheese;
• 1 st. l. dried oregano and basil;
• Vegetable oil, salt and ground black pepper.

The recipe for meat with mushrooms in a creamy cheese sauce is designed for 6-7 servings.

1. Cut the pork pulp into cubes, fruit bodies into strips, grate the cheese.
2. Fry the meat in a small amount of oil over medium heat for 30 minutes.
3. Add mushrooms, salt, pepper, stir and fry for 10 minutes.
4. Pour in herbs, pour in cream and add cheese, mix.
5. Simmer over low heat for 5-7 minutes.

Meat with mushrooms in soy sauce with honey

The proposed recipe for cooking meat with mushrooms in soy sauce can bring an exquisite variety to your menu.

• 1 kg of beef pulp;
• 500 g of champignons;
• 3 onions;
• 200 ml soy sauce;
• 2 tbsp. l. honey;
• 2 tbsp. l. lemon juice;
• Vegetable oil.

1. Rinse the meat well, beat off a little with a kitchen hammer, cut into strips, put in a pan with a little oil and fry until browned.
2. Pour in soy sauce, mix, cover and simmer over low heat for 15 minutes. If during the extinguishing process a lot of liquid has evaporated, pour in 100 ml of water.
3. Fry 10 min. in a separate pan with 2 tbsp. l. butter diced champignons, pour into the meat.
4. Fry the peeled and chopped onion, and as soon as it becomes soft, put it on the beef.
5. Introduce honey, pour in lemon juice, mix, simmer over medium heat for 5 minutes.
6. Remove from stove, let stand 5-7 minutes. and serve to the table.

Many chefs call mushroom sauce the king of liquid seasonings. Its amazing aroma is incomparable to anything else. The sauce is universal, that is, suitable for any dishes, but most often it is served with meat. Mushroom sauce, which has a delicate creamy texture, is best combined with beef and chicken, mushroom sauce with garlic and other spices, giving it piquant notes, is more suitable for pork. However, there are no exact rules here, and it is safe to say that any mushroom sauce will be a harmonious addition to any meat dish, no matter what type of meat it is prepared from.

Cooking features

When starting to prepare mushroom sauce, it does not hurt to get acquainted with the recommendations of experienced chefs.

• Most often, the sauce is made from champignons, as they are available fresh all year round and are relatively inexpensive. However, from wild mushrooms, especially porcini, the sauce will turn out much tastier and more aromatic. If you do not have the opportunity to purchase fresh porcini mushrooms, you can use dried ones, after soaking them in water.
• Dried mushrooms can be ground in a coffee grinder to a powder and added in small portions to mushroom sauces made from farmed mushrooms when they are cooked to give them a brighter flavor. At the same time, do not forget that dried mushroom powder also needs heat treatment.
• How much to chop the mushrooms and at what stage to do it depends on the recipe. Pay attention to the recommendations that accompany a particular recipe.
• You can thicken the sauce with starch and flour, but not all recipes call for a thick mushroom sauce.
• Do not use seasonings with a strong smell for the mushroom sauce, so that they do not interrupt the aroma of the mushrooms. It is better to add a moderate amount of fresh herbs that will emphasize it.
• Roasted onions help enhance the mushroom flavor. Therefore, this ingredient is most often included in mushroom sauces, especially if they are planned to be served with meat.

Mushroom sauces can be used both hot and cold, but they are best served warm with meat, using them as gravy.

Basic mushroom sauce

• fresh mushrooms - 0.3 kg (or 100 g dried);
• water - 2.5 l;
• onions - 0.2 kg;
• wheat flour - 35 g;
• butter or margarine - 50 g;
• sour cream - 60 ml;
• salt, spices - to taste.

Cooking method:

• Wash mushrooms and pat dry. If you use dried ones, they must first be soaked in water so that they return to their shape and volume.
• Fill the mushrooms with water. Put the peeled and halved onion into the pan.
• Put on fire, bring to a boil and simmer for 2 hours. Half an hour before readiness, salt and add spices to your liking.
• Strain the finished broth. Finely chop the mushrooms or pass through a meat grinder.
• Finely chop the remaining onion and fry until soft in butter.
• Add mushrooms, fry them with onions for 5 minutes.
• Add sour cream, simmer for 2-3 minutes.
• In a dry frying pan, calcine the flour, brew it with 0.5 liters of mushroom broth. When introducing the broth, be sure to beat it with a whisk so that there are no lumps.
• Pour the mushrooms and onions with the broth, mix and cook over low heat for 5 minutes.

This mushroom sauce can be served with meat dishes as a gravy or used as a base for other sauces. In particular, it can be mixed with herbs, grated cheese, pepper paste, tomato puree, garlic, each time adding new notes to the taste of the sauce.

Mushroom sauce on sour cream for meat

• fresh champignons - 0.2 kg;
• butter - 40 g;
• wheat flour - 45 g;
• onions - 0.2 kg;
• sour cream - 50 ml;
• salt, pepper - to taste.

Cooking method:

• Wash mushrooms, dry and cut into thin slices.
• Onion, freeing from the husk, cut into small pieces.
• Melt the butter and put in the mushrooms and onions. Fry them until excess moisture evaporates from the pan.
• In a separate pan, calcine the flour until a nutty smell appears and pour it into the pan where the mushrooms and onions are fried. Fry for a minute.
• Add salt and pepper to sour cream, pour mushrooms into it. Simmer them for 2-3 minutes.
• Grind the mushrooms with a blender, if desired, and bring the sauce to a boil again.

The sauce prepared according to this recipe is tender, fragrant, pleasant to the taste. It will gently shade the taste of meat.

Creamy mushroom sauce for chicken and lean meat

• onions - 0.3 kg;
• butter - 100 g;
• champignons - 0.3 kg;
• flour - 30 g;
• sour cream - 100 ml;
• cream - 0.3 l;
• salt, pepper - to taste.

Cooking method:

• Peel and cut the onion into small pieces.
• Cut the washed and dried champignons into medium-sized cubes.
• Fry mushrooms and onions in a large amount of butter for 20 minutes, transfer to a blender bowl.
• In a separate pan, fry the flour until creamy.
• Mix it with mushrooms and onions.
• Add salt, pepper, sour cream and 150 ml of cream. Whisk everything together to obtain a homogeneous mass.
• Place in saucepan with remaining cream. Put on a slow fire and bring to a boil.

If you want to get a thicker sauce, the amount of cream in the recipe can be reduced by one and a half times.

Spicy mushroom sauce for meat

• white mushrooms - 100 g;
• shallots - 20 g;
• garlic - 2 cloves;
• cognac - 10 ml;
• fresh parsley - 10 g;
• fat cream - 60 ml;
• salt, pepper - to taste.

Cooking method:

• Peel the porcini mushrooms, wash and dry. Cut into as small pieces as you can - the recipe does not require subsequent grinding of the ingredients with a blender.
• Cut a piece of onion to the desired size and cut it into small pieces.
• Finely chop the garlic.
• Chop up the greens.
• Preheat a frying pan with a good non-stick coating. Put mushrooms, onion and garlic on it. Fry them without oil for 2-3 minutes.
• Pour in brandy and wait until it evaporates.
• Add salt and pepper, pour mushrooms with cream, mix.
• Once the cream boils, add the parsley and cook the sauce for 2-3 minutes.

This savory-flavored sauce will perfectly set off the taste of any meat dish, it goes especially well with pork and poultry.

Mushroom sauce for meat is perfect, no matter what recipe it is prepared. It can not only be served with meat dishes separately, watering them, but also used for cooking meat dishes. For example, meat can be stewed in mushroom sauce or baked in it. Most often, mushroom sauce is served hot, but it will remain delicious cold. This seasoning has only one drawback - it cannot be stored for a long time.