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 MUSHROOMS AND KALE
Provided by Rachael Ray : Food Network
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Stem and slice or coarsely chop the mushroom blend. Heat the extra-virgin olive oil, 4 turns of the pan, over medium-high heat. Add the mushrooms to the pan and brown 10 minutes, then add in the garlic, thyme, and sage, stir 2 to 3 minutes, then add the kale and cook until just wilted. Season with salt, pepper, and a few grates of nutmeg. Stir a few minutes more, then add in the Marsala and reduce the liquid by half, another minute or 2. Add the cream to the mushrooms in the pan and reduce heat, let the flavors combine a few minutes and cream thickens. Serve the mushroom dish garnished with a few grates of cheese.
STICK TO YOUR RIBS CREAMY MUSHROOM SAUCE
This is a wonderfully earthy, rich, mushroom sauce. I first served it with broiled Spencer steaks and poured the steak drippings in the sauce. It's actually hearty enough to eat without meat, over potatoes or noodles. Enjoy
Provided by Jan Marie
Categories Sauces
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Place olive oil and 1 teaspoon butter in pan.
- Over med/high heat, sauté shallots until wilted.
- Add garlic, lightly sauté.
- Add mushrooms, sauté until wilted.
- Add wine and beef broth.
- Cook until broth is reduced by 1/2-2/3 (depends on how thick you want the sauce) Add cream, stir until thickened.
- Salt and pepper to taste.
- Garnish with chopped parsley.
- Serve over mashed potatoes or noodles.
SHORT RIB RAVIOLI AND CREAMY MUSHROOM SAUCE
Chuck Hughes' short rib ravioli with creamy mushroom sauce are so rich that your taste buds will scream with pleasure.
Provided by Chuck Hughes
Time 14h15m
Yield s: 6 servings
Number Of Ingredients 32
Steps:
- For the short ribs: Marinate the short ribs with wine, shallot, garlic and herbs overnight.
- Preheat the oven at 350 degrees F.
- Remove the ribs and keep the marinade for later. Sear the short ribs in a heavy saucepan on medium high or until golden brown on all sides and remove. Add the carrot, leek, celery in the saucepan and caramelize on high heat, then deglaze with the reserved marinade. Bring to a boil and add the short ribs again, veal stock, ketchup, and honey. Season with salt and pepper.
- Cover and place in the oven for 3 hours or until the meat falls off the bone. Remove from oven, strain liquid and skim the fat. On medium heat, reduce the braising liquid by half, about 30 minutes. Keep aside for the creamy mushroom sauce.
- For the filling: Rehydrate the dried mushrooms in hot water for about 15 minutes and keep the liquid for the sauce.
- Place the onions in a saute pan and cook on low heat for about 30 minutes, until golden brown and caramelized, stirring on a regular basis.
- In another pan, saute the rehydrated mushrooms in olive oil and season with salt and pepper. Add the shredded short rib meat and caramelized onions. Season with salt and pepper. Keep aside.
- For the pasta dough: Place the flour on a table in a mound and make a well in the center. Put the eggs and salt into the well.
- Whisk the eggs together with a fork, and gently incorporate the flour into the egg mixture a little at a time. Using your hands, bring the mixture together to form a ball.
- Knead the pasta dough, about 5 minutes. Put the dough in a bowl with olive oil. Cover with plastic wrap and let rest for 15 minutes until ready to roll your fresh pasta.
- The pasta can be used right away or will keep in the refrigerator for up to a week.
- Cut the pasta dough into 4 equal sections. Flatten one of the dough balls with the palm of your hand until it's about 1/2-inch thick and no wider than the slot of the pasta machine. If you don't have a pasta machine, a rolling pin will work fine but make sure to roll the dough thin enough.
- Adjust the slot of the pasta machine to its widest setting (usually number 7). Turn the handle while feeding the dough through the slot. Gently hold the flattened dough as it comes out of the pasta machine, but don't pull on it. After the dough has completely passed through the pasta machine, turn the slot down to the next smallest setting and pass the dough through the slot.
- As you make the slot smaller, your sheet of dough will become longer. Try to gently hold the dough as it exits the pasta machine so it doesn't tear. Continue passing the dough through the machine until it's about a 1/16-inch thick or number 2 on the pasta machine.
- For the ravioli: Using 2 spoons, place about 1 tablespoon of filling into each pocket. Leave 2-inches in between each of them.
- Brush the edges of the pasta with water. This will help the ravioli to seal tightly when boiled. Place another sheet of pasta over the ravioli filling. Press out any air to form a seal around each ravioli. Using a cookie cutter to cut desired shape.
- Place the raviolis in a single layer on a parchment-lined baking sheet to prevent from sticking. At this point, if you want to freeze the ravioli for later, place the entire baking sheet into the freezer. Once the ravioli have frozen, you can remove the pasta and place them in resealable bags.
- For the sauce: In a pan on medium heat, saute the shallots and fresh mushrooms in olive oil and butter until golden brown. Season with salt and pepper. Add reserved short rib braising liquid and water from the rehydrated mushrooms. Continue cooking until quantity is reduced by half, about 15 minutes. Add the cream and let simmer until thickened, about 10 minutes.
- For serving: Cook the ravioli in salted boiling water for 2 to 3 minutes or until the ravioli floats. Serve 3 to 4 raviolis per person, add the mushroom sauce and garnish with grated Parmesan cheese and chopped chives.
SHORT RIB RAVIOLI AND CREAMY MUSHROOM SAUCE
Make and share this Short Rib Ravioli and Creamy Mushroom Sauce recipe from Food.com.
Provided by Chuck Hughes
Categories Sauces
Time 14h15m
Yield 6 serving(s)
Number Of Ingredients 31
Steps:
- For the short ribs:.
- Marinate the short ribs with wine, shallot, garlic and herbs overnight.
- Preheat the oven at 350 degrees F.
- Remove the ribs and keep the marinade for later. Sear the short ribs in a heavy saucepan on medium high or until golden brown on all sides and remove. Add the carrot, leek, celery in the saucepan and caramelize on high heat, then deglaze with the reserved marinade. Bring to a boil and add the short ribs again, veal stock, ketchup, and honey. Season with salt and pepper.
- Cover and place in the oven for 3 hours or until the meat falls off the bone. Remove from oven, strain liquid and skim the fat. On medium heat, reduce the braising liquid by half, about 30 minutes. Keep aside for the creamy mushroom sauce.
- For the filling:.
- Rehydrate the dried mushrooms in hot water for about 15 minutes and keep the liquid for the sauce.
- Place the onions in a saute pan and cook on low heat for about 30 minutes, until golden brown and caramelized, stirring on a regular basis.
- In another pan, saute the rehydrated mushrooms in olive oil and season with salt and pepper. Add the shredded short rib meat and caramelized onions. Season with salt and pepper. Keep aside.
- For the pasta dough:.
- Place the flour on a table in a mound and make a well in the center. Put the eggs and salt into the well.
- Whisk the eggs together with a fork, and gently incorporate the flour into the egg mixture a little at a time. Using your hands, bring the mixture together to form a ball.
- Knead the pasta dough, about 5 minutes. Put the dough in a bowl with olive oil. Cover with plastic wrap and let rest for 15 minutes until ready to roll your fresh pasta.
- The pasta can be used right away or will keep in the refrigerator for up to a week.
- Cut the pasta dough into 4 equal sections. Flatten one of the dough balls with the palm of your hand until it's about 1/2-inch thick and no wider than the slot of the pasta machine. If you don't have a pasta machine, a rolling pin will work fine but make sure to roll the dough thin enough.
- Adjust the slot of the pasta machine to its widest setting (usually number 7). Turn the handle while feeding the dough through the slot. Gently hold the flattened dough as it comes out of the pasta machine, but don't pull on it. After the dough has completely passed through the pasta machine, turn the slot down to the next smallest setting and pass the dough through the slot.
- As you make the slot smaller, your sheet of dough will become longer. Try to gently hold the dough as it exits the pasta machine so it doesn't tear. Continue passing the dough through the machine until it's about a 1/16-inch thick or number 2 on the pasta machine.
- For the ravioli:.
- Using 2 spoons, place about 1 tablespoon of filling into each pocket. Leave 2-inches in between each of them.
- Brush the edges of the pasta with water. This will help the ravioli to seal tightly when boiled. Place another sheet of pasta over the ravioli filling. Press out any air to form a seal around each ravioli. Using a cookie cutter to cut desired shape.
- Place the raviolis in a single layer on a parchment-lined baking sheet to prevent from sticking. At this point, if you want to freeze the ravioli for later, place the entire baking sheet into the freezer. Once the ravioli have frozen, you can remove the pasta and place them in resealable bags.
- For the sauce:.
- In a pan on medium heat, saute the shallots and fresh mushrooms in olive oil and butter until golden brown. Season with salt and pepper. Add reserved short rib braising liquid and water from the rehydrated mushrooms. Continue cooking until quantity is reduced by half, about 15 minutes. Add the cream and let simmer until thickened, about 10 minutes.
- For serving:.
- Cook the ravioli in salted boiling water for 2 to 3 minutes or until the ravioli floats. Serve 3 to 4 raviolis per person, add the mushroom sauce and garnish with grated Parmesan cheese and chopped chives.
- Cook's Notes:.
- A pasta machine is great for rolling and cutting the dough. They are inexpensive and can be found at major kitchen stores or online.
- You can also stuff the ravioli with ground meat or ricotta cheese.
Nutrition Facts : Calories 860.5, Fat 39, SaturatedFat 19.3, Cholesterol 279.5, Sodium 589.1, Carbohydrate 81.8, Fiber 4.2, Sugar 13.2, Protein 17.9
STICK TO YOUR RIBS PASTA SAUCE
When you live in a Northern climate, even summer nights can be chilly. This year-round pasta sauce tastes especially good after you've spent the day outdoors in the woods, working in the garden or plowing snow. My dad always loved a lot of meat in his pasta sauce so this was one of his favorites. Sometimes we would add diced Canadian bacon to the sauce as well. The whiskey really enhances the tomato flavor. -Guy Klinzing, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 10 cups
Number Of Ingredients 17
Steps:
- In large skillet, cook beef and Italian sausage until just slightly pink. Drain excess fat and set meat aside., In large pot over medium heat, saute onions and red pepper in oil. When onions are tender, add garlic and continue cooking until mixture begins to caramelize and turn golden, about 5 minutes. Reduce heat to low and add dry seasonings, stirring for 1 minute., Add water; scrape or deglaze bottom of pot and add the cooked meat and remaining ingredients. Simmer uncovered, stirring occasionally, for 1 1/2 hours. Serve with shredded Parmesan.
Nutrition Facts :
More about "stick to your ribs creamy mushroom sauce recipes"
STEAK WITH CREAMY MUSHROOM SAUCE RECIPE | YOUR ULTIMATE MENU
From yourultimatemenu.com
CROCKPOT BEEF SHORT RIBS RECIPE WITH CREAMY MUSHROOM SAUCE
From ketogasm.com
BRAISED SHORT RIBS IN CREAMY SAUCE RECIPE - CREATE WITH CREAM
From createwithcream.ph
THE BEST CREAMY MUSHROOM SAUCE FOR STEAKS - HONEST COOKING
From honestcooking.com
CREAMY MUSHROOM & SHERRY SAUCE - GREEDY GOURMET | FOOD
From greedygourmet.com
SHORT RIB RAVIOLI AND CREAMY MUSHROOM SAUCE - COOKING CHANNEL
From cookingchanneltv.com
STICK TO YOUR RIBS BBQ SAUCE - LORD BYRON'S KITCHEN
From lordbyronskitchen.com
STICK TO YOUR RIBS PASTA SAUCE - TASTE OF HOME
From preprod.tasteofhome.com
CREAMY MUSHROOM SAUCE - ROTI N RICE
From rotinrice.com
STEAMED SPARE RIBS WITH MUSHROOM SAUCE RECIPE - SIMPLE …
From simplechinesefood.com
SLOW COOKER COUNTRY STYLE RIBS WITH MUSHROOM GRAVY
From plowingthroughlife.com
BRAISED SHORT RIB MUSHROOM SAUCE WITH PAPPARDELLE
From girlgonegourmet.com
STICK TO YOUR RIBS CREAMY MUSHROOM SAUCE - PLAIN.RECIPES
From plain.recipes
THE BEST CREAMY MUSHROOM SAUCE FOR STEAK - WHOLESOME COOK
From wholesome-cook.com
COUNTRY STYLE BEEF RIBS IN CREAMY MUSHROOM SAUCE
From turnips2tangerines.com
BEEF SHORT RIBS WITH CREAMY MUSHROOM SAUCE - KATIE ROLLINS
From katierollins.com
10 BEST RIB EYE STEAK WITH MUSHROOM SAUCE RECIPES - YUMMLY
From yummly.com
SHORT RIB RAVIOLI WITH CREAMY TRUFFLE MUSHROOM SAUCE ~ WITH …
From cookswithcocktails.com
COUNTRY STYLE RIBS AND CREAM OF MUSHROOM SOUP RECIPES - YUMMLY
From yummly.com
SHORT RIB RAVIOLI AND CREAMY MUSHROOM SAUCE | RECIPE - PINTEREST
From pinterest.com
FILL YOURSELF WITH STICK-TO-YOUR-RIBS FOODS WHILE IT’S STILL …
From washingtonpost.com
STICK TO YOUR RIBS CREAMY MUSHROOM SAUCE RECIPE ~ MENUIVA.COM
From menuiva.com
BRAISED SHORT RIBS AND MUSHROOM SAUCE WITH PAPPARDELLE
From alyssaponticello.com
HOW TO MAKE CREAMY MUSHROOM SAUCE - FARM LIFE DIY
From farmlifediy.com
BEST STICK TO YOUR RIBS RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
MUSHROOM SAUCE FOR STEAK - NOBIGGIE
From nobiggie.net
CREAMY MUSHROOM SAUCE - FOR STEAK OR PASTA - GREEDY GOURMET
From greedygourmet.com
STICK TO YOUR RIBS BBQ SAUCE - LORD BYRON'S KITCHEN | BBQ SPICE …
From pinterest.ca
CREAMY MUSHROOM SAUCE {EASY & VERSATILE} - SPEND WITH PENNIES
From spendwithpennies.com
SHORT RIB RAVIOLI WITH CREAMY MUSHROOM RAGU - AUSTIN EATS
From austin-eats.com
30 CREAMY MUSHROOM RECIPES | ALLRECIPES
From allrecipes.com
STICK TO YOUR RIBS BBQ SAUCE - THE FED UP FOODIE
From thefedupfoodie.com
SEARED RIBEYE STEAK & CREAM MUSHROOM SAUCE - SELF PROCLAIMED …
From selfproclaimedfoodie.com
GRANDMA'S STICK-TO-YOUR-RIBS SOUP RECIPE | FAMILY-FRIENDS-FOOD
From family-friends-food.com
MUSHROOM CREAM SAUCE - GET INSPIRED EVERYDAY!
From getinspiredeveryday.com
A MUSHROOM SAUCE FOR EVERYTHING! | RECIPETIN EATS
From recipetineats.com
CREAMY MUSHROOM SAUCE - SIMPLY DELICIOUS
From simply-delicious-food.com
STICK TO YOUR RIBS CREAMY MUSHROOM SAUCE - CHAMPSDIET.COM
From champsdiet.com
MUSHROOM CREAM SAUCE FOR RIBEYE STEAKS – EXTRAORDINARY BBQ
From extraordinarybbq.com
SHORT RIB RAVIOLI AND CREAMY MUSHROOM SAUCE RECIPE
From menuiva.com
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #low-protein #sauces #condiments-etc #vegetables #scandinavian #european #stove-top #dietary #low-sodium #low-calorie #comfort-food #low-carb #savory-sauces #mushrooms #low-in-something #taste-mood #equipment
You'll also love