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
SHAD AND SHAD ROE WITH MUSHROOMS
Provided by Pierre Franey
Categories dinner, weekday, main course
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Cut the fillets in half crosswise.
- Combine the milk, salt and pepper in a shallow dish and place the flour in another dish. Dip the fillets and the roe into the milk, then in the flour to coat both sides. Shake off any excess flour.
- Heat 2 tablespoons of the oil in a nonstick skillet over high heat. Add the fish to the pan, skin side up, then the roe. If the pan is too small, cook as much as you can, set aside to keep warm and repeat. Saute the shad for about 2 minutes on one side or until golden brown. Carefully turn the shad and the roe. When they are golden brown cover the pan tightly and continue cooking until they are cooked through, about 5 to 6 minutes depending on the size of the roe. Transfer the fillets and roe to a warm plate and keep warm.
- In the same skillet add the remaining oil and the mushrooms, salt and pepper. Cook over high heat, shaking the pan and stirring or tossing occasionally, until the mushrooms are golden brown.
- Add the garlic, shaking and tossing for 20 seconds. Do not brown the garlic. Add the lemon juice and parsley. Blend well and spoon the mixture over the fish. Serve Immediately.
Nutrition Facts : @context http, Calories 369, UnsaturatedFat 20 grams, Carbohydrate 11 grams, Fat 27 grams, Fiber 1 gram, Protein 21 grams, SaturatedFat 5 grams, Sodium 479 milligrams, Sugar 2 grams
SHAD AND SHAD ROE WITH LEMON SHALLOT BUTTER SAUCE
Provided by Pierre Franey
Categories dinner, easy, quick, main course
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cut the shad fillets in half crosswise. Season the fillets and roe with salt and pepper.
- Heat 1 tablespoon oil in each of two nonstick skillets and add the fillets skin side down in one pan. In the other pan add the roe and cook both over medium heat for 3 minutes, shaking the pans. Then turn the fillets and roe and cook for 3 minutes more. (It is a good idea to cover the pan with the roe while cooking to prevent splattering.)
- Remove the fish with a slotted spatula to a warm serving plate or platter. Separate each pair of roe lengthwise. Place a half on top of each piece of shad.
- In one of the skillets, add the butter and shallots. Cook and stir until wilted.
- Add the lemon juice and the parsley. Cook briefly while stirring, and then pour the mixture over the fish and serve.
Nutrition Facts : @context http, Calories 361, UnsaturatedFat 18 grams, Carbohydrate 2 grams, Fat 31 grams, Fiber 0 grams, Protein 18 grams, SaturatedFat 11 grams, Sodium 318 milligrams, Sugar 1 gram, TransFat 0 grams
SHAD ROE IN MUSHROOM CREAM SAUCE
Provided by Pierre Franey
Categories dinner, main course
Time 20m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Rinse and drain the shad roe. Put the roe in one layer in a skillet and add one-half cup milk, water to barely cover, bay leaf, parsley sprigs, salt and pepper.
- Bring to a boil and cover. Let simmer about three minutes. Remove from the heat.
- Heat two tablespoons butter in a saucepan and add the flour, stirring with a wire whisk. When blended and smooth, add the remaining half-cup of milk and three-quarters cup of the cooking liquid from the roe. Stir in the cream and season to taste with salt and pepper. Add nutmeg and cayenne pepper. Strain sauce through a sieve, pushing to extract all liquid from any solids. Reheat sauce.
- Heat remaining tablespoon of butter in a skillet and add mushrooms and lemon juice. Cook briefly, stirring, until mushrooms are wilted and lightly browned. Add shallots and stir. Add this mixture to the sauce.
- Transfer the drained roe to a serving dish. Pour the mushroom sauce over them and serve.
Nutrition Facts : @context http, Calories 629, UnsaturatedFat 18 grams, Carbohydrate 15 grams, Fat 42 grams, Fiber 1 gram, Protein 55 grams, SaturatedFat 20 grams, Sodium 1250 milligrams, Sugar 5 grams, TransFat 0 grams
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