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
MOREL MUSHROOM SAUCE
I use both fresh morels or reconstituted mushrooms that I dried earlier. My family loves to hunt for morels and can be sold for up to $50 a pound when fresh!
Provided by Krsi Sue
Categories Sauces
Time 10m
Yield 1 cup
Number Of Ingredients 7
Steps:
- In skillet, saute garlic in butter.
- Discard garlic if you wish.
- Saute mushrooms and remove. Set the mushrooms aside to add later.
- Stir in flour to make a roux.
- Add water, celery salt, salt and pepper.
- Stir and cook until thickened.
- Add mushrooms back inches.
- Serve with your favorite meat or as a gravy.
Nutrition Facts : Calories 273.3, Fat 23.5, SaturatedFat 14.7, Cholesterol 61, Sodium 174.3, Carbohydrate 13.2, Fiber 1.5, Sugar 1.9, Protein 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.
CREAM OF MOREL MUSHROOM SOUP
For those of you who love the wonderful flavor of the Morel mushroom, this soup is for you!! If you are using dried Morals, first reconstitue first before weighing
Provided by michEgan
Categories Vegetable
Time 40m
Yield 4 8 ounce bowls, 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook onions and the celery in the olive oil. stir often till soft. Add Morel mushrooms and cook about 6 to 7 more minutes. Add Butter and slowly stir in the flour. Now add the chicken stock, salt and pepper. Bring to a low boil, reduce to a simmer and cook 10 to 15 more minutes. Add Heavy cream and continue to cook another 10 minutes.
Nutrition Facts : Calories 664.2, Fat 63.9, SaturatedFat 36, Cholesterol 196.2, Sodium 2030.9, Carbohydrate 17.7, Fiber 1.8, Sugar 4.4, Protein 9.4
CREAM OF MUSHROOM CASSEROLE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Bring a large pot of water to a boil for the egg noodles.
- Heat a medium sauce pot over medium heat. Add extra-virgin olive oil, 1 turn of the pan, about 1 tablespoon, and 2 tablespoons butter. When butter melts, add in chopped button mushrooms and cook 5 minutes, until just tender. Sprinkle in a couple of tablespoons flour and cook 1 minute. Whisk in chicken stock and bring to a bubble then stir in the whole milk or cream. Reduce heat to low and gently simmer. Season the sauce with nutmeg, salt and pepper.
- Heat a nonstick skillet over medium-high heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan then the shallots and mushrooms. Cook the mushrooms 8 minutes, until tender. Season with thyme, salt and pepper and deglaze the pan with 1/3 cup dry white wine or a little stock. Reduce heat to medium low and let the liquid cook off.
- Preheat broiler to high.
- While the mushrooms cook, drop egg noodles in water, salt the water and cook noodles to al dente, with a bite to them. Drain noodles and return to hot pot. Add the sauce to the pot and toss noodles to coat in sauce.
- Lightly cover a flameproof casserole dish with softened butter then transfer cream of mushroom noodles to the casserole dish and top with wild mushroom ragout and the shredded cheese. Place the casserole under the broiler and melt and bubble the cheese until brown at edges. Garnish with chives.
MUSHROOM CREAM SAUCE
Steps:
- Poach scallops in salted water with bouquet garni until it is almost cooked and then remove them to a plate lined with paper towel to drain. Reduce the scallop liquid to 1 cup. In another skillet melt butter and onions and cook until softened. Add mushrooms, salt and pepper and cook until mushrooms are softened for about 5 minutes. Then add wine and reduce by half. Add reserve shallot broth and 1 cup cream and reduce until lightly thickened. Season with lemon juice. Return scallops to pan and simmer just until heated through. Garnish with fresh dill.
MOREL SAUCE
Provided by Food Network
Yield ample to sauce 6 servings
Number Of Ingredients 7
Steps:
- Place butter and minced shallot in a 1-quart sauce pot over medium heat. Cook until translucent. Add morels and a pinch of salt. Cook for 3 minutes, stirring occasionally. Add white wine and reduce by two-thirds. Add heavy cream, turn down the heat and simmer for 20 minutes, until the sauce coats the back of a spoon.
- Season with salt and pepper to taste. Keep warm until ready to serve with chicken breasts.
MOREL MUSHROOM PAN SAUCE
Provided by Bruce Aidells
Categories Sauce Milk/Cream Mushroom Christmas Quick & Easy Bon Appétit
Yield Makes about 3 cups
Number Of Ingredients 9
Steps:
- Combine morels and 2 cups boiling water in 8x8x2-inch glass dish. Let soak until mushrooms soften, stirring occasionally, at least 1 hour and up to 3 hours. Using slotted spoon, transfer mushrooms to small bowl; reserve soaking liquid. Melt butter in large saucepan over medium-high heat. Add shallot and sauté 3 minutes. Add brandy and shake pan until brandy has almost evaporated, about 1 minute. Add chicken broth and cream. Slowly pour in mushroom soaking liquid, leaving any sediment behind in bowl. Add mushrooms. Bring sauce to boil. Reduce heat to medium and boil gently until sauce thickens enough to coat spoon, about 30 minutes.
- (Mushroom base can be made 2 days ahead. Refrigerate uncovered until cold, then cover and keep refrigerated.)
- Pour all pan juices from roasting pan into small bowl. Spoon off fat from top; pour juices into mushroom base in saucepan. Place roasting pan over 2 burners set at medium heat. Pour in Sherry. Boil 1 minute, scraping up browned bits; pour into mushroom base. Boil sauce until reduced to 3 cups, about 8 minutes; season with salt and pepper. Transfer to bowl. Serve with pork.
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
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
MOREL CREAM SAUCE
This sauce is ideal over a simple salt-and-pepper steak. Add as many morels as possible.
Provided by Martha Stewart
Categories Food & Cooking
Yield Serves 6 (Makes 2 1/2 cups)
Number Of Ingredients 8
Steps:
- Heat oil in a large skillet over medium heat. Add shallots and morels and cook, stirring, until tender, about 6 minutes.
- Dissolve bouillon cube in water and stir into mushroom mixture. Add milk and sherry and gently simmer until sauce has thickened, about 15 minutes. Season with salt and pepper.
GREEN BEANS WITH CREAMY MUSHROOM SAUCE
Fresh green beans are served with a creamy mushroom sauce and crumbled goat cheese in this easy side dish recipe.
Provided by Laura Walsh
Categories Green Bean Side Dishes
Time 35m
Yield 8
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons olive oil in a 12-inch nonstick skillet over medium-high heat. Add shallots; cook until deep golden, stirring occasionally, 4 to 5 minutes. Drain shallots on paper towels, reserving drippings in skillet.
- Add green beans, water, 1/4 teaspoon salt, and 1/8 teaspoon pepper to reserved drippings. Cook over medium-high heat, covered, for 2 minutes. Cook, uncovered, until beans are crisp-tender and starting to blister, stirring occasionally, about 6 minutes more. Transfer to a platter; keep warm.
- For mushroom sauce, add the remaining 1 tablespoon oil to the skillet. Add mushrooms; cook and stir over medium heat for 1 minute. Add thyme, garlic, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook until mushrooms are golden, stirring frequently, about 2 minutes more. Mix in flour; gradually stir in milk. Cook and stir until thick and bubbly. Continue cooking and stirring for 2 minutes more.
- Pour mushroom sauce over beans and top with sauteed shallots and crumbled goat cheese.
Nutrition Facts : Calories 152.3 calories, Carbohydrate 11.3 g, Cholesterol 11.8 mg, Fat 9.4 g, Fiber 2.7 g, Protein 6.9 g, SaturatedFat 3.7 g, Sodium 221.4 mg
CREAMED MUSHROOMS
If you're looking for a way to break from the usual Christmas sides, look no further. Fresh mushrooms are sauteed to tender perfection, then accompanied by a rich, creamy sauce. It's one dish that's full of comforting flavor.-Lois Telloni, Lorain, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute onion in butter until tender. Stir in the mushrooms, parsley, paprika and salt. Cook over medium heat for 10 minutes or until tender. Combine the sour cream, milk and flour. Gradually stir into mushroom mixture; heat through.
Nutrition Facts : Calories 168 calories, Fat 13g fat (8g saturated fat), Cholesterol 42mg cholesterol, Sodium 257mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein.
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