CREAMY MUSHROOM SAUCE
This all-purpose mushroom sauce is very creamy and can be used over pasta, roast beef, chicken, pork, or baked potatoes.
Provided by Michele
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 30m
Yield 10
Number Of Ingredients 10
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.
Nutrition Facts : Calories 138.6 calories, Carbohydrate 2.2 g, Cholesterol 42.4 mg, Fat 13 g, Fiber 0.3 g, Protein 3 g, SaturatedFat 7.9 g, Sodium 145.7 mg, Sugar 0.7 g
RIGATONI WITH CREAMY MUSHROOM SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 22m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
- While the pasta is cooking:
- Heat the oil in a large skillet over medium-high heat. Add the shallots and garlic to the pan. Season with salt and pepper. Cook until soft, about 2 minutes. Add the mushrooms to the pan and season with salt and pepper. Cook until mushrooms are tender, stirring occasionally, about 5 to 7 minutes. Turn the heat to high. Add the wine and cook for 3 minutes until all the liquid evaporates. Add the stock and simmer until liquid is slightly reduced. Remove the pan from the heat. Add the mascarpone cheese. Stir until creamy. Drain the pasta, reserving about 1 cup of the pasta water, and transfer to a serving bowl. Add the mushroom mixture and the Parmesan. Season with salt and pepper, to taste. Toss well to coat pasta, adding the reserved pasta water, if needed, to loosen the pasta. Garnish with the chopped chives. Serve immediately.
MUSHROOM-GORGONZOLA CREAM SAUCE
Provided by Food Network Kitchen
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1 pound sliced assorted mushrooms in 2 tablespoons olive oil in a pot over medium-high heat, stirring, until browned and tender, about 7 minutes. Season with salt and pepper. Add 3 minced garlic cloves and cook, stirring, until softened, 30 seconds. Add 1 cup heavy cream; bring to a simmer and cook until thickened, 2 to 3 minutes. Toss with 12 ounces cooked fettucine, adding up to 1/4 cup pasta-cooking water to loosen the sauce. Off the heat, stir in 2 ounces crumbled gorgonzola until creamy; season with salt and pepper.
CREAMY MUSHROOM SAUCE
Easy and quick recipe for mushroom sauce. We enjoy this with grilled chicken breast and homemade dumplings. It would go great also with pasta or rice.
Provided by Hanka
Categories Sauces
Time 20m
Yield 3 cups, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In a large skillet heat oil and cook onion on medium heat until transparent. Add sliced mushrooms, salt and pepper and cook until soft about 4 minutes. Set a side.
- In a medium saucepan melt butter add flour and cook until start to change in color. Add water, heavy cream and whisk well to prevent lumps.
- Add vegetable cube bujon and bring it to the boil.
- Add mushrooms.
- Reduce heat and let it simmer for 10 minutes. Stirring occasionally.
- Season with salt and pepper if need it.
- You can also use milk instead heavy cream and water.
Nutrition Facts : Calories 237.2, Fat 22.9, SaturatedFat 13.1, Cholesterol 69.6, Sodium 59.2, Carbohydrate 7.1, Fiber 0.6, Sugar 1, Protein 2.3
CREAMY MUSHROOM SAUCE
This is something I made up yrs ago, I use at the bottom of stuffed potatoes for a surprse, other uses, with chicken, pasta, make thinner for a great soup,use on poached fish, as a hot dip, over favourite cut of Steak, just has so many uses, try adding a little wine with the fried onions make it richer.
Provided by Sabra_1
Categories Sauces
Time 18m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat Oil& Butter, fry off Onion& Garlic without colour, add Mushroom and herbs, cook until Mushrooms get soft (a few mins), add Sour Cream& Chicken Stock simmer for a few mins, if the mixture is thin add the water flour batter, correct the seasoning with salt& pepper.
Nutrition Facts : Calories 177.4, Fat 15.2, SaturatedFat 8.9, Cholesterol 30.3, Sodium 54.5, Carbohydrate 8.1, Fiber 0.8, Sugar 1.9, Protein 3.5
MUSHROOM CREAM SAUCE
Provided by Tyler Florence
Time 15m
Yield 4 servings
Number Of Ingredients 7
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.
CREAMY MOREL MUSHROOM SAUCE
This is my (and DH's) all-time favorite recipe. We usually reserve this delectable mushroom sauce for special occasions, because it is by far the VERY BEST mushroom sauce ever! I got the recipe from my brother-in-law who traveled quite a bit for his job as an aerospace engineer. While in Micronesia during one of his business trips, he ordered grilled steak that was served with a creamy morel mushroom sauce. One bite, and he was completely hooked (which was my experience as well). And it then became his personal mission in life to duplicate that recipe. After trying various versions, he eventually came up with this recipe, and he passed it on to me (some begging and groveling was involved). I'm posting it here with his approval. Thanks, Jimmy!
Provided by Northwestgal
Categories < 60 Mins
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Soak the dried morel mushrooms in the red wine just long enough to rehydrate them, about 20-30 minutes is usually sufficient. (I use a plastic container with a lid for this step. That way, I can tilt the container occasionally or shake it around a bit, to be sure all the mushrooms are adequately rehydrating.).
- After the mushrooms are rehydrated, place them in a colander and rinse with cool water to remove any grit from the mushrooms. Leave the colander in the sink to allow the excess water to drain from the colander.
- Finely mince the rehydrated mushrooms; set aside.
- In a large skillet, saute the minced shallots in butter just until they are clear, about 3-4 minutes. Add the minced mushrooms and beef base, and stir well. While stirring, add the cream and pepper, continuing to stir constantly until the sauce is thickened.
- Spoon the sauce over grilled steaks (especially New York or Sirloin), veal, lamb, grilled chicken breasts, or pasta.
- NOTE: For the wine, it doesn't really matter what kind of red wine you use. The wine is just to rehydrate the mushrooms, not to really flavor the sauce. So feel free to use whatever red wine you have on hand. I have used a lot of different red wines for this sauce, and they all seem to work just fine. But I probably use merlot and cabernet the most. But if a different variety of red wine is your favorite, then by all means use it. That way, if you use a wine you actually enjoy drinking, then it's more likely you'll enjoy using it in this recipe.
Nutrition Facts : Calories 291.2, Fat 24.9, SaturatedFat 15.5, Cholesterol 89.2, Sodium 62, Carbohydrate 5.3, Fiber 0.1, Sugar 0.7, Protein 2
CREAMY MUSHROOM SAUCE FOR PASTA
Creamy mushroom sauce for pasta, steak, or chicken.
Provided by andsha
Categories Creamy Pasta Sauce
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Place porcini mushrooms in a bowl and cover with hot water. Let soak until plumped up, about 30 minutes.
- Pour mushrooms and soaking liquid into a coffee filter or fine mesh sieve set over a bowl. Save soaking liquid for sauce. Rinse rehydrated mushrooms well to remove any grit, then coarsely chop.
- Add butter to a large, nonstick skillet over medium-low heat. When butter has melted, add parsley and garlic; stir to combine. Stir in chopped mushrooms. Moisten the mixture with a few tablespoons reserved soaking water. Cook, stirring a few times, until the moisture has largely evaporated, about 5 minutes.
- Add cream and wine and stir to combine. Cook at barely a simmer until liquid has reduced slightly, about 5 minutes. Season with salt and pepper.
Nutrition Facts : Calories 428.3 calories, Carbohydrate 9.9 g, Cholesterol 115.3 mg, Fat 38.3 g, Fiber 2.4 g, Protein 5.7 g, SaturatedFat 23.8 g, Sodium 192 mg, Sugar 0.8 g
MUSHROOM SPINACH GNOCCHI WITH CREAMY BOURSIN SAUCE
This meatless meal takes minutes to make and can easily modified by adding your preferred protein, like sliced grilled chicken strips. The star of this recipe is the Boursin cheese as it's loaded with flavor!
Provided by thedailygourmet
Categories Gnocchi
Time 15m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes.
- Meanwhile, melt butter in a heavy skillet over medium-high heat. Add sliced mushrooms and sauté until softened, about 3 minutes. Add garlic and sauté until fragrant, about 30 seconds. Reduce heat, and pour in cream.
- Scoop out 3/4 cup of pasta cooking water and set aside. Place spinach in the bottom of a colander and drain the gnocchi over the spinach to wilt it.
- Stir cheese into the skillet and add reserved cooking water; keep stirring until cheese is melted.
- Add gnocchi and wilted spinach to the skillet and stir until well combined. Serve immediately.
Nutrition Facts : Calories 420.5 calories, Carbohydrate 26.4 g, Cholesterol 95.4 mg, Fat 33.6 g, Fiber 2 g, Protein 7.4 g, SaturatedFat 21.9 g, Sodium 351.7 mg
CREAMY MUSHROOM SAUCE/GRAVY
One of my favorite mushroom sauce recipes! This is good even without the Parmesan, if you like a cheesy sauce then, also 3 minced garlic cloves may be added with the mushrooms --- I most always use this sauce with my recipe #149540 though it's great with anything :)
Provided by Kittencalrecipezazz
Categories Sauces
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Saute the mushrooms in a couple tablespoon butter until they loose their moisture and are just beginning to brown (about 10-12 minutes) set aside.
- In a medium saucepan cook the butter and flour over medium-high heat, whisking constantly until the mixture turns a light golden color (about 6-7 minutes).
- Whisk in the stock and wine, stirring until the mixture thickens.
- Lower heat and simmer for about 12-15 minutes.
- Add in the cream, and Parmesan cheese (if using) whisk until combined, then add in sauteed mushrooms; simmer for additional 5-7 minutes, or until the sauce coats the back of the spoon.
- Season with salt and pepper.
CREAMY MUSHROOM GARLIC SAUCE
This mushroom gravy goes great on top of steak as well as vegetables. It also makes a great base for a fresh green bean casserole. If using as a base for green bean casserole, add the optional salt.
Provided by thedailygourmet
Categories Sauces
Time 10m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 105.9 calories, Carbohydrate 4.3 g, Cholesterol 26.5 mg, Fat 9.3 g, Fiber 0.3 g, Protein 1.9 g, SaturatedFat 5.8 g, Sodium 261.4 mg, Sugar 0.4 g
MUSHROOM SAUCE
Rich and full of umami savouriness, this simple creamy mushroom sauce is perfect with steak, chicken or tossed through hot pasta
Provided by Miriam Nice
Time 25m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 215 calories, Fat 21 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.06 milligram of sodium
MEATBALLS IN CREAMY MUSHROOM SAUCE
I make this with my recipe#69173 but you can use your own favorite meatball for this ;-) this is great served up on cooked hot egg noodles, or cooked rice, prep time does not include making and cooking the meatballs.
Provided by Kittencalrecipezazz
Categories Meat
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a skillet fry mushrooms in butter over medium heat for 5-7 minutes or until well browned (adding in the garlic the last few minutes of cooking) remove from skillet, set aside.
- In a bowl dissolve the cornstarch in a little of the half and half.
- Add the cornstarch mixture to the skillet with the remaining light cream; whisk and cook, until mixture comes to a boil,and has thickened.
- Add the remaining ingredients, meatballs and the mushrooms; return to a light boil, cover and simmer for 15-20 minutes.
- Sprinkle to with Parmesan cheese if desired, or pass the cheese at the table.
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