Freshcreamymushrooms Recipes

Steps:

• Place mushrooms in a large stockpot; cover with water. Bring to a boil; stir. Reduce heat; cover and simmer for 3 minutes or until tender. Drain well., In a Dutch oven, melt butter. Stir in flour until smooth; gradually add milk and evaporated milk. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in salt and mushrooms. Cook and stir over medium heat until heated through, 3-4 minutes.

Steps:

• Melt butter in a medium saucepan over medium heat. Saute mushrooms until tender. Stir in flour, milk and soy sauce; cook, stirring, until thickened. Season with salt and pepper to taste.

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:

• Melt butter in a large skillet over medium-low heat and cook onion until soft and translucent, about 5 minutes. Add mushrooms and cook for 3 to 5 minutes. Season with salt and cook until mushrooms release their juice, about 5 minutes. Keep cooking until liquid evaporates and mushrooms are soft, about 5 minutes more. Stir in parsley and pour in white wine. Add cream and season with salt.

Steps:

• Soak dried ceps in hot water for 5 mins. Strain ceps, keeping the liquid for the sauce. Squeeze ceps dry, then finely slice. Heat a large pan with unsalted butter until it just begins to foam, brown and bubble, add the button mushrooms, and the ceps. Sprinkle with salt if you want, then fry for 2-3 mins until lightly browned. Pour in the cep liquid and reduce until it becomes thick and syrupy. Stir in the double cream and boil for a min or so until sauce starts to thicken.

Steps:

• Divide butter between 2 heavy large skillets and melt over medium-high heat. Divide shallots between skillets; sauté until beginning to soften, about 5 minutes. Divide mushrooms between skillets. Sprinkle with salt and pepper. Sauté until almost tender, about 8 minutes. Divide Marsala between skillets; stir until evaporated, about 1 minute. Pour 1 cup cream into each skillet; cook until sauce thickens, stirring occasionally, about 4 minutes. Season with salt and pepper. Combine mushrooms in 1 skillet. (Can be made 1 day ahead. Cool slightly. Cover; chill. Before serving, rewarm over medium heat, thinning with more cream if necessary.)
• Preheat oven to 350°F. Place bread slices on baking sheets. Brush with olive oil; sprinkle with pepper. Bake until beginning to brown, about 15 minutes. Stir parsley into mushroom mixture; transfer to chafing dish. Serve with toasts.

Steps:

• Wash, dry and slice mushrooms.
• Cook in butter till tender.
• Add salt, pepper and flour; mix thoroughly.
• Add milk gradually and simmer for 5 to 8 minutes, stirring constantly.

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.

Steps:

• Rinse mushrooms and pat dry.
• Heat butter in a skillet and add mushrooms, lemon juice, salt, pepper and shallots. Stir and cook about 2 minutes and add cream. Sprinkle cayenne pepper on top. Cover closely and cook 5 minutes. Uncover and reduce the liquid briefly.

Steps:

• Pour the oil into a flat, shallow frying pan and place over a gentle heat. Finely slice the garlic and shallots and add to the pan. Fry gently for a few minutes, stirring occasionally and ensuring the garlic and shallots do not start to brown or burn.
• Prepare your mushrooms by gently wiping any dirt from their surfaces with a piece of kitchen towel - never wash mushrooms as they will absorb the water and become slimy. Slice the mushrooms into chunky pieces and add to the pan, stirring so that they become coated with the oil.
• Once the mushrooms have all started to colour, pour the glass of wine into the pan and turn the heat up so that the alcohol burns off and the liquid starts to reduce.
• After a few minutes, the mushrooms should be cooked, so turn the heat back down quite low and add the cream to the pan along with black pepper according to taste. Stir everything around and heat gently for a couple of minutes.
• Preheat the grill to high.
• Transfer the mushrooms and cream mixture to two shallow, heat-proof dishes. Spinkle the grated cheese over the top of each and place the dishes under the grill. Keep an eye on these so that they don't start to burn - it should only take a couple of minutes for the cheese to be browned and bubbling.
• Stand each dish on a large plate (don't forget to warn guests how hot the dishes will be!) and serve with granary toast for mopping up the sauce.
• Variations:
• Reduced fat cream such as Elmlea works perfectly in this dish if you are counting calories. You could also omit the cheese and skip instruction point 6.
• For a slightly sharper taste, try using creme fraiche in place of the cream.
• To make the dish more substantial, try using finely sliced baby leeks in place of the shallots.
• If you are fond of blue cheese, you could grate a strong cheese such as stilton over the mushrooms before grilling - this produces a much richer dish.

Steps:

• Wipe the mushrooms with a damp paper towel and trim the stem ends. Cut the mushrooms into thick slices.
• Melt the butter in a large skillet. Add the mushrooms, raise the heat, and toss and stir until mushrooms render their juices, about 5 minutes.
• Lower the heat season mushrooms with salt, pepper and nutmeg, and cook uncovered for another 5 minutes.
• With a slotted spoon, transfer mushrooms to a bowl. Add the cream, Madeira and soy sauce to the juices in the skillet and bring to a boil. Cook until reduced by about half.
• Return mushrooms to the skillet and simmer for another minute or two to heat through. Stir in the parsley and serve immediately.