Cheesy Creamed Mushrooms Recipes

CHEESY MUSHROOMS IN A CREAMY GARLIC SAUCE

Steps:

• Saute mushrooms in butter for about 4 minutes
• Add wine and allow to reduce should take about 3 minutes.
• Add garlic and sundried tomato puree, stir through.
• Add cream and stock, stir through
• Add parmesan and season with black pepper heat on low for about 4 minutes. Do not allow the cream to boil.
• Divide into 2 tapas style dishes and sprinkle with parmesan or your chosen cheese? Grill for 5 minutes.
• Serve with bread

SAUTEED WILD MUSHROOMS OVER CREAMY CHEESY POLENTA

Steps:

• Mushrooms:
• Heat the olive oil in a saucepan over medium-high. When the olive oil is hot add 2 sprigs of rosemary and cook for 2 minutes. Remove the rosemary and add the shallots.
• Cook the shallots until translucent, about 4 minutes, then add the mushrooms and saute until they release their liquid, about 8 minutes. Stir in the white wine bring to a simmer about 3 minutes.
• Add 1/2 teaspoon of salt and 1/4 teaspoon of black pepper and simmer for 3 minutes. Stir in a pinch of red pepper flakes. Transfer the mushrooms to a serving bowl and garnish with chopped parsley.
• Polenta:
• Heat the olive oil in saucepan over medium-high heat. When the oil is hot add the onions and saute for 5 minutes. Add the chopped garlic and cook for 3 minutes. Stir in the chicken stock and bring to boil, then add the oregano and basil. Slowly pour in the polenta and stir constantly until the polenta thickens. Stir in the heavy cream and fontina and mix until you have a smooth and creamy texture. Season with salt and pepper, to taste. Transfer the polenta to a serving dish and garnish with Parmesan and chives.
• Shrimp:
• Combine all of the marinade ingredients in a large bowl.
• Devein the shrimp by cutting down the back with scissors and removing the vein. Leave the shrimp in the shell. Use your fingers to separate the shell from sides of the shrimp and add them to the marinade. Set aside to marinate for 1 hour. Set the grill temperature for medium-high and let it heat up. Put the shrimp on the grill and cook 2 to 3 minutes on each side. Reduce the remaining marinade on a side burner in a small pan. Remove the shrimp to a platter. Drizzle with the reduced marinade and garnish with scallions.

CREAMY MUSHROOMS

Steps:

• Melt butter in a medium saucepan over medium heat. Saute mushrooms until tender. Stir in flour, milk and soy sauce; cook, stirring, until thickened. Season with salt and pepper to taste.

CREAMY MUSHROOMS

Steps:

• Place mushrooms in a large stockpot; cover with water. Bring to a boil; stir. Reduce heat; cover and simmer for 3 minutes or until tender. Drain well., In a Dutch oven, melt butter. Stir in flour until smooth; gradually add milk and evaporated milk. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in salt and mushrooms. Cook and stir over medium heat until heated through, 3-4 minutes.

CREAMY MUSHROOMS

Steps:

• Soak dried ceps in hot water for 5 mins. Strain ceps, keeping the liquid for the sauce. Squeeze ceps dry, then finely slice. Heat a large pan with unsalted butter until it just begins to foam, brown and bubble, add the button mushrooms, and the ceps. Sprinkle with salt if you want, then fry for 2-3 mins until lightly browned. Pour in the cep liquid and reduce until it becomes thick and syrupy. Stir in the double cream and boil for a min or so until sauce starts to thicken.

CREAMED MUSHROOMS

Steps:

• In a large skillet, saute onion in butter until tender. Stir in the mushrooms, parsley, paprika and salt. Cook over medium heat for 10 minutes or until tender. Combine the sour cream, milk and flour. Gradually stir into mushroom mixture; heat through.

CHEESY CREAMED MUSHROOMS

Steps:

• Preheat oven to 350 degrees.
• Arrange the mushroom slices in a shallow casserole dish.
• In a small frying pan, saute the shallots in 1 tablespoon butter over medium heat until soft.
• At the same time melt 1/2 cup butter over low heat in a small saucepan.
• Once the butter is melted add the flour and mix well.
• While stirring constantly, increase the heat to medium high.
• Cook the flour mixture for 3 minutes, then add the half and half and bring to a boil.
• Add the chicken stock, salt, and white pepper and return to a boil.
• Add the shallots.
• Pour the sauce evenly over the mushroom slices.
• Sprinkle with the bread crumbs.
• Bake for 20 minutes.
• Remove from the oven and sprinkle with the parmesan.
• Return to the oven right before serving and bake for about 5 minutes, or until the cheese melts.