Classic Mushroom Sauce Recipes

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CREAMY MUSHROOM SAUCE



Creamy Mushroom Sauce image

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

2 tablespoons unsalted butter
½ tablespoon olive oil
1 (10 ounce) package sliced fresh mushrooms
2 cloves garlic, minced
1 pinch salt and ground black pepper to taste
¼ cup white wine
1 cup heavy cream
½ cup chicken broth
½ cup freshly grated Parmesan cheese
2 teaspoons chopped fresh thyme

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

EASIEST MUSHROOM SAUCE



Easiest Mushroom Sauce image

Fresh mushrooms are gently simmered in beef broth with flour, green onions and butter, creating a nice, golden gravy.

Provided by sal

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 20m

Yield 12

Number Of Ingredients 5

2 cups beef broth
½ cup all-purpose flour
¾ pound mushrooms, diced
½ cup chopped green onions
½ cup butter

Steps:

  • In a medium saucepan over medium heat, combine broth, flour, mushrooms, green onions and butter. Cook, stirring constantly, until golden brown and thickened.

Nutrition Facts : Calories 98.1 calories, Carbohydrate 5.7 g, Cholesterol 20.3 mg, Fat 7.9 g, Fiber 0.8 g, Protein 1.7 g, SaturatedFat 4.9 g, Sodium 187.2 mg, Sugar 0.6 g

CLASSIC MUSHROOM SAUCE



Classic Mushroom Sauce image

Once you learn how to make this sauce, you will want to put it on top of everything! Steak, roast beef, meat loaf, veal, chicken, turkey, pot roast, baked potatoes, egg noodles all are enhanced when topped with this classic sauce. The recipe comes from Chef Sallie Williams.

Provided by GREG IN SAN DIEGO

Categories     Sauces

Time 20m

Yield 2 cups, 8 serving(s)

Number Of Ingredients 7

3 tablespoons butter
3 tablespoons flour (I use Wondra.)
1 1/4 cups beef bouillon or 1 1/4 cups brown stock
1/4 lb fresh mushrooms, minced
1/4 cup shallots or 1/4 cup scallion, finely chopped
1/4 cup red wine, drinkable
fresh ground black pepper, to taste

Steps:

  • Melt the butter in a small saucepan over medium heat.
  • Remove it from the heat and whisk in the flour a little at a time until smooth.
  • Return to low heat and, stirring constantly, cook until mixture turns golden brown, about 5 minutes.
  • Gradually add the stock, stirring until thickened, about 5 minutes.
  • Pour in the mushrooms, shallots and wine. Combine.
  • Heat through and add pepper to taste.
  • This sauce will keep in the refrigerator for 2 days, maximum. Re-warm over low heat before serving.

Nutrition Facts : Calories 71, Fat 4.4, SaturatedFat 2.8, Cholesterol 11.4, Sodium 232.2, Carbohydrate 4.3, Fiber 0.2, Sugar 0.3, Protein 2.6

CLASSIC MUSHROOM SAUCE



Classic Mushroom Sauce image

Once you know how to make this sauce, you will want to put it on top of everything. The wine and the shallots especially bring out the flavors of meat and poultry. This sauce will keep in the refrigerator for up to two days. Rewarm over low heat before serving.

Provided by Dancer

Categories     Sauces

Time 27m

Yield 2 cs.

Number Of Ingredients 7

3 tablespoons butter
3 tablespoons unbleached flour
1 1/4 cups brown stock or 1 1/4 cups beef bouillon
1/4 lb mushroom, minced
1/4 cup chopped shallots or 1/4 cup scallion
1/4 cup red wine
fresh ground black pepper

Steps:

  • Melt the butter in a small saucepan over medium heat.
  • Remove it from the heat and whisk in the flour a little at a time until smooth.
  • Return to low heat and, stirring constantly, cook until mixture turns golden brown, about 5 minutes.
  • Gradually add the stock, stirring until thickened, about 5 minutes.
  • Pour in the mushrooms, shallots, and wine and combine.
  • Heat through and add pepper to taste.

Nutrition Facts : Calories 249.9, Fat 17.7, SaturatedFat 11.1, Cholesterol 45.8, Sodium 333.1, Carbohydrate 14.6, Fiber 0.9, Sugar 1.2, Protein 4.3

MUSHROOM SAUCE



Mushroom Sauce image

Provided by Pierre Franey

Categories     dinner, easy, quick, side dish

Time 25m

Yield About 1 1/4 cups

Number Of Ingredients 7

1/4 pound mushrooms
5 tablespoons butter
2 tablespoons finely chopped shallots
Salt to taste if desired
Freshly ground pepper to taste
1/4 cup dry white wine
2 tablespoons heavy cream

Steps:

  • Rinse mushrooms and pat dry. Cut into thin slices. There should be 2 cups.
  • Heat tablespoon of butter in small skillet and add shallots. Cook until wilted. Add mushrooms and sprinkle with salt and pepper. When mushrooms are wilted add wine and let simmer about 3 minutes.
  • Put mixture in food processor or blender and blend thoroughly. Return mixture to skillet and bring to simmer. Swirl in remaining butter. Add heavy cream.

Nutrition Facts : @context http, Calories 280, UnsaturatedFat 8 grams, Carbohydrate 4 grams, Fat 28 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 17 grams, Sodium 271 milligrams, Sugar 2 grams, TransFat 1 gram

CLASSIC MUSHROOM GRAVY



Classic Mushroom Gravy image

The chopped fresh mushrooms in this gravy provide the texture of giblets.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 3 cups

Number Of Ingredients 8

6 cups Brown Turkey Stock
1/2 ounce dried porcini mushrooms (about 1/2 cup)
1 cup boiling water
2 tablespoons unsalted butter
1 package (10 ounces) white mushrooms, trimmed and cut into 1/4-inch dice
Coarse salt and freshly ground pepper
3 tablespoons all-purpose flour
1/2 cup Madeira or sherry

Steps:

  • In a large saucepan, bring stock to a low boil over medium heat; cook until reduced by half, about 30 minutes.
  • Meanwhile, place porcini in a small bowl, and cover with boiling water. Let soak until porcini are soft, about 10 minutes. Remove porcini, and gently squeeze out excess water; finely chop. Set aside.
  • Heat butter in a medium saucepan over medium-high heat until foamy. Add white mushrooms, and season with salt and pepper. Add reserved porcini. Cook, stirring, until white mushrooms are soft, about 10 minutes.
  • Sprinkle flour over mushroom mixture, and cook until flour starts to brown, a few minutes more. Add wine; deglaze pan, scraping up browned bits on bottom and sides with a wooden spoon.
  • Stir stock into mushroom mixture. Bring to a gentle simmer over very low heat, and cook until thickened slightly, about 30 minutes. If gravy thickens too much, thin with a little water or stock. Season with salt and pepper; serve hot.

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