Cilantro Mushroom Sauce Recipes

CILANTRO-CHILI PEPPER SAUCE

Steps:

• Cut the stem end off of the chile peppers, and remove the seeds using a thin knife, otherwise leaving the peppers whole. Place the peppers into a skillet, and toast over medium-high heat, turning frequently, until the skins of the peppers have blackened and loosened, about 10 minutes. The peppers are ready when 1/4 of the skin has blackened. Remove the peppers, place into a small bowl, and cover with plastic wrap. Allow to cool and steam for about 15 minutes, then remove and discard the skins. Chop the peppers, and set aside.
• Heat the sesame oil in the skillet over medium heat. Stir in the garlic, and cook for 2 minutes to soften, then increase heat to medium-high, and stir in the chopped peppers and salt. Cook and stir until the mixture is hot and sizzling, about 1 minute. Pour in the vinegar, brown sugar, and fish sauce. Bring to a boil, then reduce heat to medium-low, and allow to simmer for 10 minutes.
• Scrape the mixture into a blender, and add the soy sauce, lime juice, cilantro, and green onion. Puree until smooth. Serve immediately.

SPINACH AND MUSHROOM ENCHILADAS WITH CILANTRO CREAM SAUCE

Steps:

• Filling: Heat butter in a large skillet over medium heat and saute onions, garlic and mushrooms until soft and liquid has evaporated, about 5 to 7 minutes.
• Remove half of the mushroom mixture and set aside, reserving for the sauce.
• Add wine and cook for 2 minutes more.
• Add spinach and cook until spinach is wilted and liquid has evaporated. Taste and add salt or season salt to taste IF NEEDED.
• Sauce: In a small sauce pan combine water, wine/juice, seasoned salt, chicken bouillon and garlic powder. Stir to dissolve before adding reserved mushroom mixture, sour cream and cilantro. Reduce heat to simmer until sauce just begins to thicken.
• Preheat oven to 350°F
• Wrap tortillas in paper towels and heat in microwave for a minute or so just to soften them.
• Divide filling evenly among the warm tortillas, fill and roll and place them seam side down in a greased 9x13 pan.
• Pour sauce over enchiladas, top with shredded cheese and bake 10-15 minutes- just until cheese is melted- browned if you like- and the entire dish has heated through.

MUSHROOM SAUCE

Steps:

• In a medium saute pan, melt 1/4 cup butter over medium heat. Add sliced mushrooms; cook and stir until soft. Remove mushrooms from pan, and set aside.
• Add 1 tablespoon butter to pan, and melt . Add shallots; cook and stir until translucent. Add mushrooms, and cook until soft. Add thyme, bay leaf, and red wine. Reduce.
• In a small bowl, dissolve arrowroot in 1/4 cup cold beef broth. Stir remaining broth into sauce, and bring to a boil. Whisk in arrowroot mixture, and stir until thick. Add reserved mushrooms. Season to taste with freshly ground black pepper and salt.

FARFALLE WITH MUSHROOM-CILANTRO SAUCE

Steps:

• Cook and drain pasta as directed on package. Toss pasta and cilantro.
• Melt butter in 10-inch skillet over medium heat. Cook mushrooms, stirring occasionally, until tender; reduce heat to low. Stir in remaining ingredients; cook until hot. Toss with pasta.

AMY'S CILANTRO CREAM SAUCE

Steps:

• Combine cream cheese, sour cream, salsa, pepper, celery salt, cumin, garlic powder, cilantro and lime juice in a blender or food processor. Blend until smooth and creamy. Place in a serving bowl.

CHICKEN WITH MUSHROOM CILANTRO SAUCE

Steps:

• In a small bowl, combine 2 tbsp melted butter and lemon juice.
• Place chicken on a greased broiler pan, broil 6-8 inches from heat, turning every 10 minutes and basting with lemon-butter mixture, 30-35 minutes.
• Meanwhile, melt the remaining butter in a saucepan until sizzling.
• Stir in leeks and mushrooms.
• Cook over medium heat, stirring occasionally, for 2-3 minutes.
• Stir in flour.
• Add chicken broth, continue cooking and stir constantly until mixture is thickened, about 2-3 minutes.
• Reduce heat to low.
• In a small bowl, combine cilantro, milk, and pepper. Add to mushroom sauce, and continue to stir for a minute or two until thickened.
• Serve sauce over chicken.

CILANTRO MUSHROOM SAUCE

Steps:

• In a saucepan heat oil over medium heat. Add chopped onion and crushed garlic; saute 3 minutes. Add sliced mushrooms and 1/4 cup of the cilantro.Reduce heat to low; saute 10 minutes. Add pepper, worcestershire sauce and wine; simmer 5 minutes. Add remaining cilantro, simmer an additional 5 minutes.
• Serve over steak, pasta, rice or potatoes.

STUFFED CHILES WITH WILD MUSHROOMS AND CILANTRO SAUCE

Steps:

• Roast the whole poblano chiles over a gas stove burner or under the oven broiler until their skins blister. Remove immediately to avoid burning. Put the chiles in a plastic bag for approximately 30 minutes, then carefully peel skins off. Set chiles aside. (Optional: You may wish to make a slit in 1 side of each chile and carefully remove the seeds, leaving the stem intact.)
• Wash and dice the mushrooms. Stem, seed and dice the bell peppers. Saute the bell peppers in hot olive oil for approximately 5 minutes. Add the mushrooms and cook over low heat for approximately 15 more minutes. Season with salt and freshly ground black pepper to taste.
• With a sharp knife make a small opening in the side of each poblano chile and stuff it with the wild mushroom mixture. Pour some heated sauce on each plate and place a stuffed chile in the center.
• Finely chop the shallots. In a stainless steel or copper saucepan combine the shallots, wine, and vinegar and reduce over low heat until nearly dry, about 10 minutes. Whisk in lemon juice, then whisk in softened butter, 1 cube at a time. Season with salt and freshly ground black pepper and bring to a quick boil, whisking constantly. Stir in minced cilantro last.

SAVORY MUSHROOM SAUCE

Steps:

• In a medium saucepan, melt the butter over medium heat. Add onions and garlic and saute about 3 to 5 minutes until onions are translucent. Add mushrooms, basil, salt and pepper and saute an additional 5 to 10 minutes until mushrooms are soft and cooked to desired texture.
• Remove the pan from the heat and blend in flour. Gradually add milk, stirring constantly.
• Return the pan to the heat and cook over medium heat until the sauce thickens and comes to a boil. Reduce heat to a simmer and cook for an additional 2 or 3 minutes.

ASPARAGUS AND MUSHROOM SAUTE WITH CILANTRO

Steps:

• Cut asparagus on the diagonal into 1 inch pieces.
• Heat the oil in a non-stick frying pan.
• Add the mushrooms and saute over high heat, tossing until lightly browned.
• Add the asparagus pieces and cook by tossing and stirring for a few minutes.
• Add the shallots, salt and pepper and sprinkle with the cilantro.
• Cook until done (only a little longer) and serve.

GINA'S MUSHROOM CILANTRO CHICKEN

Steps:

• Heat skillet with olive oil.
• Flatten chicken with mallet.
• Brown chicken on high heat.
• Season to taste with salt,pepper, thyme, and oregeno.
• While chicken is cooking mix soup w/ chicken broth.
• When chicken is brown and soup mixture, celery, and white wine.
• Reduce to simmer for 10 minutes.
• Stirring occasionally.
• Add mushrooms and cilantro.
• simmer an additional 15 minutes.
• Stir occasionally.
• Sever with your favorite side dish.