Mushroom Goat Cheese Pan Sauce Recipes
MUSHROOM GOAT CHEESE PAN SAUCE
Steps:
- Measure the broth and wine in a measuring cup. Put the mushrooms in an empty skillet; sauté until wilted, 2 to 3 minutes. Stir parsley and then goat cheese into the reduced liquid.
GOAT CHEESE MUSHROOMS
Stuffed mushrooms are superstars in the hot appetizer category. I use baby portobello mushrooms and load them with creamy goat cheese and sweet red peppers. -Mike Bass, Alvin, Texas
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 2 dozen.
Number Of Ingredients 6
Steps:
- Preheat oven to 375°. Place mushroom caps in a greased 15x10x1-in. baking pan. Fill each with 1 teaspoon cheese; top each with 1 teaspoon red pepper. Sprinkle with pepper; drizzle with oil. , Bake 15-18 minutes or until mushrooms are tender. Sprinkle with parsley.
Nutrition Facts : Calories 19 calories, Fat 1g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 31mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
GOAT CHEESE SAUCE
I really wanted my husband to try goat cheese, so the other night I asked him if he wanted scalloped potatoes in a cheese sauce; he said 'yes,' and this is what I made. Afterwards he said I would definitely need to make this again, as he had four helpings. When I told him that it was goat cheese all he could say was 'REALLY?' and kept eating. I would say this was a winner; how about you? Just pour finished sauce over your choice of pasta, potatoes, or whatever you like.
Provided by Karrie Ann Shea
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 25m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oil in a saucepan over medium heat; add onion and season with a pinch of salt. Cook and stir onion until translucent, about 5 minutes. Stir flour with the onion; cook, stirring continually, for 1 minute.
- Pour 1 cup milk into the saucepan while stirring; add goat cheese and stir to melt. Stir remaining milk into the mixture, 1/2 cup at a time, and cook until you reach your desired texture, 5 to 10 minutes more; season with 1/2 teaspoon salt and black pepper.
Nutrition Facts : Calories 132.6 calories, Carbohydrate 7.6 g, Cholesterol 16.1 mg, Fat 8.9 g, Fiber 0.4 g, Protein 5.6 g, SaturatedFat 4.2 g, Sodium 244.1 mg, Sugar 3.8 g
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- In a large frying pan, melt the butter with 1 tablespoon of the oil over high heat. Add the mushrooms, 1/2 teaspoon of the salt, the pepper, and the dried tarragon, if using, and cook, stirring, for 3 minutes. Reduce the heat to moderately high and continue cooking, stirring occasionally, until the mushrooms are golden brown and no liquid remains in the pan, about 5 minutes.
- In a small bowl, combine the goat cheese, Parmesan, milk, and 1/4 teaspoon of the salt. Stir until smooth.
- Meanwhile, in a large pot of boiling, salted water, cook the fettuccine until just done, about 12 minutes. Reserve 1 1/2 cups of the pasta-cooking water and drain. Whisk 1 cup of the pasta-cooking water into the goat-cheese mixture. Toss the pasta with the mushrooms, the goat-cheese sauce, the remaining 1/4 teaspoon salt and 1 tablespoon olive oil, the fresh tarragon, if using, and the chives. If the pasta seems dry, add more of the reserved pasta-cooking water. Serve with additional Parmesan.
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Reviews 9Estimated Reading Time 4 minsServings 2Calories 871 per serving
- While you wait for the water to boil, melt the butter in a skillet over medium heat. Add the mushrooms, tossing them around in the butter with a spatula so that they become evenly coated in the butter. Season with a dash of salt and pepper. Sauté the mushrooms for 3 minutes on medium low heat. Then add the sherry.
- Once the mushrooms have absorbed half of the sherry, add the goat cheese, and stir until it melts and is evenly incorporated into the sherry creating a sauce. Stir in the cream and let slowly simmer on low.
- Cook the pasta for 2-3 minutes, or for the length of time specified on the packaging. Before you drain the pasta, remove 1 tablespoon of the water from the pot, and add it to the sauce.
CAST IRON FILET MIGNON WITH CREAMY GOAT CHEESE …
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Cuisine AmericanTotal Time 1 hrEstimated Reading Time 8 minsCalories 560 per serving
- Start by patting the filets down very well with paper towels. You want the surface to be very dry on every part of the filet.
- Season liberally with salt and pepper. The surface should look similar to medium grain sand paper.
- Let it sit at room temperature for at least 25-30 minutes. This helps dry out the surface and bring it closer to room temperature. This relaxes the proteins a bit in the meat so that when it cooks it doesn’t seize too much.
- While the steak is resting, prepare the mushrooms. Rinse the mushrooms and pat them very dry. You want them super dry prior to cooking. Slice them thinly. You can also take the goat cheese out to come up to room temperature which will be mix easier when you are making the sauce.
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- Add the drained pasta into the mushrooms. Add fresh ground black pepper and kosher salt to taste. Use your fingers to break off crumbles of the goat cheese and add it to the pasta; stir them in if desired. Serve immediately.
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