Bourbon And Baby Bella Mushroom Sauce Recipes

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SAUTEED BABY BELLA MUSHROOMS (& MORE RECIPES!)



Sauteed Baby Bella Mushrooms (& More Recipes!) image

Attention, mushroom lovers: here's THE perfect sautéed baby bella mushrooms recipe! It brings out the best savory flavor with lemon and fresh herbs.

Provided by Sonja Overhiser

Categories     Side Dish

Time 9m

Number Of Ingredients 6

16 ounces baby bella (cremini) mushrooms
1/3 cup chopped fresh thyme and oregano*
3 tablespoons olive oil**
2 tablespoons fresh lemon juice
1/2 teaspoon kosher salt
Fresh ground pepper

Steps:

  • Clean the mushrooms, then slice them. Chop the fresh thyme and oregano.
  • In a saute pan or skillet, heat the olive oil over medium high heat. Add the mushrooms and cook for 2 minutes, stirring often (the mushrooms will start to release their liquid at this point).
  • Add the herbs and kosher salt and pepper and cook another 4 to 5 minutes, stirring occasionally, until most of the liquid is cooked out and the mushrooms are tender. (Taste to assess doneness.)
  • Turn off the heat and add lemon juice and stir. Taste and add another pinch salt as necessary.

Nutrition Facts : Calories 115 calories, Sugar 2.2 g, Sodium 5.7 mg, Fat 10.9 g, SaturatedFat 1.6 g, TransFat 0 g, Carbohydrate 3.7 g, Fiber 1.1 g, Protein 3.5 g, Cholesterol 0 mg

CREAMY PASTA SKILLET WITH BABY BELLA MUSHROOMS



Creamy Pasta Skillet with Baby Bella Mushrooms image

This is a classic pasta dish with baby bella mushrooms that the family always asks me to make! It's a creamy, easy-to-put-together meal everyone loves!

Provided by Bri Horst

Time 30m

Yield 5

Number Of Ingredients 19

½ (16 ounce) package penne pasta
4 tablespoons butter
1 (16 ounce) package sliced baby bella mushrooms
½ tablespoon minced fresh garlic
½ pound diced bacon
1 medium yellow onion, diced
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon dried minced onion
1 teaspoon ground black pepper
1 tablespoon garlic powder
¼ teaspoon ground thyme
¼ teaspoon salt
1 (16 ounce) jar Alfredo sauce
2 ½ cups milk
1 (8 ounce) package shredded mozzarella cheese
½ cup shredded Parmesan cheese, divided
¼ teaspoon chopped fresh parsley

Steps:

  • Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
  • While pasta cooks, melt butter in a skillet over medium heat; add mushrooms and garlic. Cook and stir until mushrooms until soft, about 5 minutes. Add bacon and onion and cook and stir until the onion is transparent, about 5 minutes. Stir in oregano, basil, dried parsley, dried onion, pepper, garlic powder, thyme, and salt, which should soak up any grease or liquid in the pan. At this point, everything should look like it's covered in almost a paste.
  • Stir in Alfredo sauce. Pour in 2 cups of milk; pour remaining 1/2 cup into the Alfredo sauce jar to clean out and pour into the skillet. Mix everything together over low heat; things will be very thin and runny, and that is what you want. Add mozzarella and 1/2 of the Parmesan cheese. Mix well and let simmer until thickened.
  • Fold drained pasta into the sauce. Plate up portions and sprinkle with remaining Parmesan cheese and fresh parsley.

Nutrition Facts : Calories 852.2 calories, Carbohydrate 53.6 g, Cholesterol 117.2 mg, Fat 55.8 g, Fiber 3.8 g, Protein 37.3 g, SaturatedFat 27 g, Sodium 1923.3 mg, Sugar 13.2 g

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