Creamymorelmushroomsauce Recipes

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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



Creamy Morel Mushroom Sauce image

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

2 ounces morels (dehydrated mushrooms)
1 cup red wine
2 shallots, finely minced
1 tablespoon butter
1 cup heavy cream
1 -2 tablespoon beef base (I use Better-Than-Bouillon Beef Base, but you can use any condensed beef paste of your choosing)
black pepper, to taste

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



Morel Mushroom Sauce image

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

1/4 lb morel
1/8 cup butter
1/2 garlic clove
1 1/2 tablespoons flour
1 cup water
1/16 teaspoon celery salt
salt and pepper

MUSHROOM CREAM SAUCE

Provided by Tyler Florence

Time 15m

Yield 4 servings

Number Of Ingredients 7



Mushroom Cream Sauce image

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.

2 tablespoons unsalted butter
2 garlic cloves, finely minced
5 sage leaves, chopped
Salt and pepper, to taste
6 ounces portobello mushrooms, sliced
1 cup heavy cream
1/2 leek, roughly chopped

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



Cream of Morel Mushroom Soup image

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

1 lb fresh morel, finely chopped
1 1/2 cups chicken stock
2 cups heavy cream
1/4 cup celery, diced small
1/4 cup onion, diced small
1 teaspoon black pepper
1 tablespoon kosher salt
1/4 cup butter, melted
1/4 cup flour
2 tablespoons olive oil

CREAM OF MUSHROOM CASSEROLE

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 19



Cream of Mushroom Casserole image

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.

1 tablespoon extra-virgin olive oil, 1 turn of the pan
2 tablespoons butter
12 button mushrooms, brushed off with damp towel and chopped
2 tablespoons all-purpose flour
1 cup chicken stock
1 cup whole milk or cream
1/8 teaspoon nutmeg, freshly grated or ground
Salt and pepper
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 shallot, thinly sliced
2 portobello mushroom caps, halved and thinly sliced
1/2 pound fresh mixed wild mushrooms, shitakes, oyster, woodear, your pick, stems trimmed and caps thinly sliced
1 tablespoon fresh thyme, 4 sprigs, finely chopped
Salt and pepper
1/3 cup dry white wine, eyeball it or, more stock
1 pound extra-wide egg noodles
Butter
3/4 pound Gruyere or Swiss Emmentaler cheese, shredded
3 tablespoons chives, 12 to 15 blades, chopped

MUSHROOM CREAM SAUCE

Provided by Food Network

Categories     side-dish

Number Of Ingredients 10



Mushroom Cream Sauce image

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.

1 pound sea scallops poached in salted water bouquet garni
2 tablespoons unsalted butter
1/2 cup minced onion
1/2 pound sliced mushrooms
Salt
Pepper
1/2 cup dry white wine
1 cup cream
Lemon juice
2 tablespoons fresh dill or chervil

MOREL SAUCE

Provided by Food Network

Yield ample to sauce 6 servings

Number Of Ingredients 7



Morel Sauce image

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.

1 tablespoon butter
1 medium shallot, minced
2 cups loosely packed fresh morels
1/2 cup white wine
3 cups chicken stock
1 cup heavy cream
Salt and pepper, to taste

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



Morel Mushroom Pan Sauce image

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.

2 ounces dried whole morel mushrooms (about 4 cups)
2 cups boiling water
1 tablespoon butter
1 shallot, finely chopped
2 tablespoons brandy
2 cups low-salt chicken broth
1 cup whipping cream
Reserved pork roasting pan with juices
1 cup slightly sweet Sherry (such as Dry Sack)

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



Creamy Mushroom Sauce image

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

2 tablespoons unsalted butter
½ tablespoon olive oil
1 (10 ounce) package sliced fresh mushrooms
2 cloves garlic, minced
1 pinch salt and ground black pepper to taste
¼ cup white wine
1 cup heavy cream
½ cup chicken broth
½ cup freshly grated Parmesan cheese
2 teaspoons chopped fresh thyme

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



Creamy Mushroom Sauce image

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

150 g white mushrooms, sliced thinly (about 10)
1 small onion, chopped
1 tablespoon oil
3 tablespoons butter
1/4 cup flour
2 cups water
1 cup heavy cream
1 vegetable bouillon cube, Knorr
salt, to taste
pepper

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



Creamy Mushroom Sauce image

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

1 onion (finely chopped)
1 clove fresh garlic, mashed with a little salt (use back of knife to mash)
2 teaspoons butter
1 teaspoon olive oil
1 teaspoon tarragon leaves or 1 teaspoon coriander
200 g mushrooms, sliced
1 cup sour cream
1 teaspoon chicken stock powder or 1 teaspoon vegetable stock
1 tablespoon all-purpose flour, mixed to thin batter with water
salt
ground black pepper

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



Morel Cream Sauce image

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.

1 tablespoon extra-virgin olive oil
2 shallots, minced
1 pound morels, quartered
1 beef bouillon cube
1 cup warm water
1 12-ounce can evaporated milk
2 tablespoons sherry
Coarse salt and freshly ground black 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



Green Beans with Creamy Mushroom Sauce image

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

3 tablespoons olive oil, divided
1 cup thinly sliced shallot
1 pound fresh green beans, trimmed
2 tablespoons water
½ teaspoon kosher salt, divided
¼ teaspoon ground black pepper, divided
2 cups sliced cremini mushrooms
1 tablespoon fresh thyme leaves
3 cloves garlic, minced
1 tablespoon all-purpose flour
1 cup low-fat milk
½ cup crumbled goat cheese

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



Creamed Mushrooms image

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.

1 medium onion, sliced
3 tablespoons butter
1 pound sliced fresh mushrooms
1 tablespoon minced fresh parsley
1 teaspoon paprika
1/2 teaspoon salt
1 cup sour cream
2 tablespoons whole milk
1 tablespoon all-purpose flour

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From yummly.com


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Here are the basic steps: You start by cooking the mushrooms and garlic in butter with some salt. Next, add the remaining ingredients except for the cream and cornstarch. Bring to a boil, then simmer for 10 minutes. Puree the soup using an immersion blender. Stir in the cream (and the cornstarch slurry if using), heat, and serve.
From healthyrecipesblogs.com


10 EASY RECIPES WITH CREAM OF MUSHROOM SOUP | MYRECIPES
Chicken Tetrazzini. Chicken Tetrazzini Recipe. A speedy Italian classic, Chicken Tetrazzini can be made ahead for easy weeknight dinners. Freeze an unbaked casserole up to 1 month, if desired. Thaw overnight in refrigerator. Let stand 30 minutes at room temperature, and bake as directed. 6 of 10. View All.
From myrecipes.com


A MUSHROOM SAUCE FOR EVERYTHING! | RECIPETIN EATS
Add white wine - it will sizzle! Stir, scraping the bottom of the skillet, for 1 minute or until mostly evaporated. Add broth, cream and parmesan. Stir, then lower heat to medium so the sauce is simmering - do not boil rapidly, cream may split. Stir occasionally and simmer for 2 - 3 minutes until it thickens.
From recipetineats.com


CREAMY MUSHROOM MUSSEL RECIPE | DAIRYLAND
Add mushrooms and garlic and sauté for 5 minutes or until mushrooms are tender. Drizzle with lemon juice and cream. Season with sea salt and black pepper to taste. Place mussel shells on a baking sheet. Place a cooked mussel in each shell. Spoon a dollop of mushroom garnish on top of each mussel. Serve warm or at room temperature.
From dairyland.ca


35 RECIPES THAT START WITH CREAM OF MUSHROOM SOUP
Black Bean Potato au Gratin. The addition of black beans and vegetables adds hearty protein and fiber to this tasty side dish. For a southwestern twist, add a handful or two of chopped cooked ham or chorizo sausage and replace the peas with 1 cup of frozen, thawed corn. —Erin Chilcoat, Central Islip, New York.
From tasteofhome.com


CREAM OF MUSHROOM SOUP | RICARDO
Sprinkle with the flour and cook for 1 minute. Deglaze with the wine and reduce until almost dry. Season with salt and pepper. Add the broth, dried mushrooms and bay leaf. Bring to a boil, then simmer for 20 minutes, stirring several times. Remove the bay leaf. In a blender, purée the soup until smooth. Return to the pot and stir in the cream.
From ricardocuisine.com


10 BEST MUSHROOM CREAM SAUCE RECIPES | YUMMLY
CAROLYNE'S SPAGHETTI SAUCE CarlonCathey. bay leaf, dried thyme, tomato sauce, fresh parsley, dried oregano and 8 more. Vegan Bolognese Sauce! ChiaraLatini87240. chopped celery, garlic cloves, seitan, red onion, carrots, salt and 8 more.
From yummly.com


RESTAURANT-QUALITY CREAM OF MUSHROOM SOUP - HOW TO FEED A LOON
Add the pureed mixture back into the pot with the reserved mushroom mixture. Turn the heat back on to medium. Add the cream and nutmeg and stir until incorporated. Bring just to a simmer and then turn off the heat. Taste and add more salt, …
From howtofeedaloon.com


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