MUSHROOM SAUCE RECIPE | BBC GOOD FOOD
Rich and full of umami savouriness, this simple creamy mushroom sauce is perfect with steak, chicken or tossed through hot pasta
Provided by Miriam Nice
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 4
Number Of Ingredients 5
Steps:
- Pour 100ml of boiling water over the dried porcini and leave to stand for 5 mins. In a saucepan, heat the butter and add the shallots, frying gently until they are soft and translucent. Add the chestnut mushrooms and cook for 5 mins more. When they are cooked, pour in 1 tbsp of the liquor from the porcini and discard the rest. Chop the porcini and add them to the pan. Fold in the crème fraîche, bring to a simmer then season.
Nutrition Facts : Calories 215 calories, FatContent 21 grams fat, SaturatedFatContent 14 grams saturated fat, CarbohydrateContent 3 grams carbohydrates, SugarContent 1 grams sugar, FiberContent 1 grams fiber, ProteinContent 3 grams protein, SodiumContent 0.06 milligram of sodium
MUSHROOM PASTA SAUCE RECIPE: HOW TO MAKE IT
This creamy mushroom pasta sauce has an earthy flavor that tastes delicious served over pasta, chicken or pork. I like to add bottled sherry sauce and black truffle oil when I have them on hand. —Francine Lizotte, Surrey, British Columbia
Provided by Taste of Home
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Cook fettuccine according to package directions. , In a large skillet, melt butter over medium heat. Add mushrooms; cook and stir until mushrooms are tender, 5-7 minutes. Add garlic; cook and stir 1 minute longer. Stir in wine. Cook and stir until reduced by half. Stir in cream, stock, sherry, rosemary, basil, thyme, salt, pepper and cayenne. Bring to a boil; cook and stir until thickened, 15-20 minutes. Drain fettuccine. Serve sauce over pasta. Garnish with parsley.
Nutrition Facts : Calories 705 calories, FatContent 51g fat (32g saturated fat), CholesterolContent 151mg cholesterol, SodiumContent 362mg sodium, CarbohydrateContent 50g carbohydrate (8g sugars, FiberContent 5g fiber), ProteinContent 15g protein.
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MUSHROOM CREAM SAUCE RECIPE | TYLER FLORENCE | FOOD NETWORK
Reviews 4.6
Total Time 15 minutes
Cuisine european
- 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.
MUSHROOM PASTA RECIPES | BBC GOOD FOOD
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MUSHROOM STROGANOFF | JAMIE OLIVER MUSHROOM RECIPES
Total Time 20 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/GlutenFreeDiet
Calories 251 calories per serving
- Get all the prep done before you start cooking: trim the mushrooms, tearing up any larger ones and leaving any smaller ones whole, peel and finely slice the red onion and garlic, and finely slice the pickled onions and cornichons. Pick and roughly chop the parsley leaves, finely chopping the stalks.
- Place a large non-stick frying pan over a high heat, throw in the mushrooms and red onions, shake into one layer, then dry-fry for 5 minutes (this will bring out the nutty flavour), stirring regularly.
- Drizzle in 1 tablespoon of oil, then add the garlic, pickled onions, cornichons, parsley stalks and capers.
- After 3 minutes, pour in the whisky, tilt the pan to carefully flame, or light with a long match (watch your eyebrows!), and, once the flames subside, add ¼ of a teaspoon of paprika, the crème fraîche and parsley, then toss together.
- Loosen with a splash of boiling water to a saucy consistency, and season to taste with sea salt and black pepper.
- Divide between plates, sprinkle over a little paprika, and serve with fluffy rice.
MUSHROOM PASTA RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
MUSHROOM STROGANOFF | JAMIE OLIVER MUSHROOM RECIPES
Total Time 20 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/GlutenFreeDiet
Calories 251 calories per serving
- Get all the prep done before you start cooking: trim the mushrooms, tearing up any larger ones and leaving any smaller ones whole, peel and finely slice the red onion and garlic, and finely slice the pickled onions and cornichons. Pick and roughly chop the parsley leaves, finely chopping the stalks.
- Place a large non-stick frying pan over a high heat, throw in the mushrooms and red onions, shake into one layer, then dry-fry for 5 minutes (this will bring out the nutty flavour), stirring regularly.
- Drizzle in 1 tablespoon of oil, then add the garlic, pickled onions, cornichons, parsley stalks and capers.
- After 3 minutes, pour in the whisky, tilt the pan to carefully flame, or light with a long match (watch your eyebrows!), and, once the flames subside, add ¼ of a teaspoon of paprika, the crème fraîche and parsley, then toss together.
- Loosen with a splash of boiling water to a saucy consistency, and season to taste with sea salt and black pepper.
- Divide between plates, sprinkle over a little paprika, and serve with fluffy rice.
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Reviews 5.0
Total Time 25 minutes
Calories 670.7 per serving
- Mix with Pasta and enjoy.
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