Classic Mushroom Sauce Recipes

Steps:

• Melt butter in a saute pan over low heat. Add garlic and sage. Season with salt and pepper. Add the mushrooms, cook 5 minutes until slightly softened. Pour in cream and heat slowly. When the sauce has reached a velvety smooth consistency, remove from stove. Stir in leek and serve immediately with chicken Marsala ravioli.

Steps:

• Heat butter and olive oil in a skillet over medium-high heat until butter is melted. Add mushrooms and cook until golden brown, 4 to 5 minutes. Season with garlic, salt, and pepper. Cook until garlic is fragrant, about 1 minute. Pour in wine, and allow to sizzle while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Cook until wine is mostly evaporated, about 1 minute.
• Stir in cream and chicken broth, lower heat to medium, and simmer slowly, stirring occasionally, until sauce thickens but does not separate, 2 to 3 minutes. Stir in thyme and adjust seasoning with salt and pepper, if needed.

Steps:

• In a medium saucepan over medium heat, combine broth, flour, mushrooms, green onions and butter. Cook, stirring constantly, until golden brown and thickened.

Steps:

• Pour 100ml of boiling water over the dried porcini and leave to stand for 5 mins. In a saucepan, heat the butter and add the shallots, frying gently until they are soft and translucent. Add the chestnut mushrooms and cook for 5 mins more. When they are cooked, pour in 1 tbsp of the liquor from the porcini and discard the rest. Chop the porcini and add them to the pan. Fold in the crème fraîche, bring to a simmer then season.

Steps:

• Melt the butter in a small saucepan over medium heat.
• Remove it from the heat and whisk in the flour a little at a time until smooth.
• Return to low heat and, stirring constantly, cook until mixture turns golden brown, about 5 minutes.
• Gradually add the stock, stirring until thickened, about 5 minutes.
• Pour in the mushrooms, shallots and wine. Combine.
• Heat through and add pepper to taste.
• This sauce will keep in the refrigerator for 2 days, maximum. Re-warm over low heat before serving.

Steps:

• Melt the butter in a small saucepan over medium heat.
• Remove it from the heat and whisk in the flour a little at a time until smooth.
• Return to low heat and, stirring constantly, cook until mixture turns golden brown, about 5 minutes.
• Gradually add the stock, stirring until thickened, about 5 minutes.
• Pour in the mushrooms, shallots, and wine and combine.
• Heat through and add pepper to taste.

Steps:

• Saute the mushrooms in the butter until soft.
• If using add in some chopped bacon and continue cooking til this is lightly cooked.
• Add wine, stock, cream and garlic.
• If using now is the time to add in some cooked chopped chicken.
• Bring to a boil and then continue cooking for a few minutes uncovered until thickened to the consistency you like.
• Add chives if using and serve either as is over steak etc, or with bacon added over some toast triangles, or with chicken & bacon added over spiral pasta.

Steps:

• Rinse mushrooms and pat dry. Cut into thin slices. There should be 2 cups.
• Heat tablespoon of butter in small skillet and add shallots. Cook until wilted. Add mushrooms and sprinkle with salt and pepper. When mushrooms are wilted add wine and let simmer about 3 minutes.
• Put mixture in food processor or blender and blend thoroughly. Return mixture to skillet and bring to simmer. Swirl in remaining butter. Add heavy cream.

Steps:

• Melt butter in a skillet over medium-high heat. Add mushrooms and cook until tender, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds.
• Sprinkle flour over the mixture and stir to create a smooth paste. Slowly add half-and-half and continue to stir to prevent any lumps. Add soy sauce, salt, and pepper; stir to combine. Taste and adjust seasoning to your liking.

Steps:

• In a medium saucepan, melt the butter over medium heat. Add onions and garlic and saute about 3 to 5 minutes until onions are translucent. Add mushrooms, basil, salt and pepper and saute an additional 5 to 10 minutes until mushrooms are soft and cooked to desired texture.
• Remove the pan from the heat and blend in flour. Gradually add milk, stirring constantly.
• Return the pan to the heat and cook over medium heat until the sauce thickens and comes to a boil. Reduce heat to a simmer and cook for an additional 2 or 3 minutes.

Steps:

• Preheat oven to 350°F.
• In large bowl, combine all ingredients, except for Creamy Mushroom Sauce.
• Stir to combine.
• Spoon into a buttered 9x13 inch baking dish.
• Bake, uncovered, for 50-60 minutes or until a knife inserted comes out clean.
• Cut into squares to serve.
• Creamy Mushroom Sauce: In sauce pan, combine soup, milk and sour cream.
• Heat through until hot, but do not boil.
• Spoon over chicken squares.