Creamed Mushrooms Recipes

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EASY CREAMY MUSHROOMS



Easy Creamy Mushrooms image

The easiest, creamiest mushrooms you will ever have - it's so good, you'll want to skip the main dish and make this a meal instead!

Provided by Chungah Rhee

Yield 4 servings

Number Of Ingredients 9

2 tablespoons unsalted butter
3 cloves garlic, minced
16 ounces cremini mushrooms, thinly sliced
1/3 cup heavy cream
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
Kosher salt and freshly ground black pepper, to taste
2 tablespoons freshly grated Parmesan
2 tablespoons chopped fresh parsley leaves

Steps:

  • Melt butter in a large skillet oven over medium heat. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 5-6 minutes. Stir in heavy cream, thyme and oregano; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until slightly reduced and thickened, about 5-6 minutes. Stir in Parmesan. Serve immediately, garnished with parsley, if desired.

CREAMY MUSHROOMS



Creamy Mushrooms image

My friend gave me this recipe. Tender mushrooms in creamy sauce! Serve over warm biscuits, rice or pasta.

Provided by sal

Categories     100+ Everyday Cooking Recipes     Vegetarian     Side Dishes

Time 25m

Yield 4

Number Of Ingredients 6

¼ cup butter
½ pound fresh mushrooms, sliced
2 tablespoons all-purpose flour
1 ¼ cups milk
2 teaspoons soy sauce
salt and pepper to taste

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.

Nutrition Facts : Calories 168.2 calories, Carbohydrate 9.1 g, Cholesterol 36.6 mg, Fat 13.3 g, Fiber 0.7 g, Protein 4.3 g, SaturatedFat 8.3 g, Sodium 264.5 mg, Sugar 4.3 g

CREAMED MUSHROOMS



Creamed Mushrooms image

This is from the Silver Palate cookbook. They can be spooned over buttered sourdough toast or serve as the filling for crepes or omelets.

Provided by cookiedog

Categories     Vegetable

Time 20m

Yield 2 cups, 8 serving(s)

Number Of Ingredients 9

2 lbs firm fresh white mushrooms
4 tablespoons sweet butter
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 pinch grated nutmeg
1/3 cup heavy cream
2 tablespoons madeira wine
1 tablespoon soy sauce
1/2 cup finely chopped fresh Italian parsley

Steps:

  • Wipe the mushrooms with a damp paper towel and trim the stem ends. Cut the mushrooms into thick slices.
  • Melt the butter in a large skillet. Add the mushrooms, raise the heat, and toss and stir until mushrooms render their juices, about 5 minutes.
  • Lower the heat season mushrooms with salt, pepper and nutmeg, and cook uncovered for another 5 minutes.
  • With a slotted spoon, transfer mushrooms to a bowl. Add the cream, Madeira and soy sauce to the juices in the skillet and bring to a boil. Cook until reduced by about half.
  • Return mushrooms to the skillet and simmer for another minute or two to heat through. Stir in the parsley and serve immediately.

Nutrition Facts : Calories 116.1, Fat 9.8, SaturatedFat 6, Cholesterol 28.8, Sodium 428.9, Carbohydrate 4.5, Fiber 1.3, Sugar 2, Protein 4.1

CREAMED MUSHROOMS



Creamed Mushrooms image

If you're looking for a way to break from the usual Christmas sides, look no further. Fresh mushrooms are sauteed to tender perfection, then accompanied by a rich, creamy sauce. It's one dish that's full of comforting flavor.-Lois Telloni, Lorain, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 9

1 medium onion, sliced
3 tablespoons butter
1 pound sliced fresh mushrooms
1 tablespoon minced fresh parsley
1 teaspoon paprika
1/2 teaspoon salt
1 cup sour cream
2 tablespoons whole milk
1 tablespoon all-purpose flour

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.

Nutrition Facts : Calories 168 calories, Fat 13g fat (8g saturated fat), Cholesterol 42mg cholesterol, Sodium 257mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein.

MUSHROOM CREAM SAUCE



Mushroom Cream Sauce image

Provided by Tyler Florence

Time 15m

Yield 4 servings

Number Of Ingredients 7

2 tablespoons unsalted butter
2 garlic cloves, finely minced
5 sage leaves, chopped
Salt and pepper, to taste
6 ounces portobello mushrooms, sliced
1 cup heavy cream
1/2 leek, roughly chopped

Steps:

  • 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.

CREAMY MUSHROOMS



Creamy Mushrooms image

This is a small snack or a lovely little starter. Feel free to use this recipe with any good eating mushrooms you can get your hands on. I've noticed that it seems to be compulsory around the world to cook wild mushrooms simply, in a pan with butter, oil, garlic, some sort of herb, salt, and pepper. I can't argue with that method - it does give delicious results - but the nice thing about this recipe is that with all the juices that naturally cook out of the mushrooms and mix with the butter, you only need to add a touch of cream to get a sauce that gives the illusion of being really creamy when it's actually not. I think this is best served bubbling in the pan with some chunks of bread, but it could also become a layer in a lasagne, be spooned over steak or pork, get tossed with pasta or be paired with beef strips and rice for a sort of stroganoff. What a treat.

Provided by Jamie Oliver

Time 30m

Yield 4 servings

Number Of Ingredients 9

A small rustic loaf of bread, to serve
3/4 pound/350 g chanterelles
A small bunch fresh curly parsley
1 ounce (2 tablespoons)/30 g butter
Olive oil
1/2 red onion, peeled and finely sliced
Sea salt and freshly ground black pepper
5 fluid ounces/150 ml single cream
1 lemon

Steps:

  • ;
  • Preheat your oven to its lowest setting and pop the loaf of bread in to warm through.
  • Spend a few minutes gently brushing along the underside of the mushrooms to get rid of any bugs and dirt that might be hiding there. This is well worth the effort. Finely chop your parsley, stalks and all, reserving a few of the leaves.
  • Put the butter into a large hot pan and as soon as it starts to melt add a drizzle of olive oil, the mushrooms, sliced onion, and a good pinch of salt and pepper. Stir everything around and cook for about 8 minutes, or until the onions have softened and the mushrooms are starting to caramelize and take on colour.
  • Add the chopped parsley, then pour in the cream. Continue to stir and cook for another minute, until the cream has come to the boil, then turn down the heat and simmer for a minute before removing from the heat. Add a good squeeze of lemon juice, have a taste, and add more salt, pepper or lemon juice if it needs it.
  • Take your bread out of the oven and tear it into big chunks. Divide the mushrooms among the plates and scatter over the reserved parsley leaves. Serve with the chunks of bread on the side to mop up all the creamy mushroomy juices, and tuck in!

CREAMY MUSHROOMS



Creamy Mushrooms image

So simply prepared yet so satisfyingly good, these thinly sliced mushrooms are creamy, mild and comforting.

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 8 servings.

Number Of Ingredients 6

3 pounds sliced fresh mushrooms
1/2 cup butter, cubed
1/2 cup all-purpose flour
2-1/2 cups whole milk
1 cup evaporated milk
2 teaspoons salt

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.

Nutrition Facts : Calories 257 calories, Fat 16g fat (10g saturated fat), Cholesterol 48mg cholesterol, Sodium 738mg sodium, Carbohydrate 19g carbohydrate (9g sugars, Fiber 2g fiber), Protein 10g protein.

CREAMED MUSHROOMS ON TOAST



Creamed Mushrooms on Toast image

Delicious garlicky, lemony creamed mushrooms for those lazy weekend breakfasts when you are not constrained by the need to be out the front door as soon as possible. These creamed mushrooms could also be used as a topping for meatloaves, steaks, chops or steamed vegetables, or as a sauce for pasta. It also makes a tasty supper on nights when you get home too late to really feel like making or eating a full meal. I have no idea now where I got this recipe from originally. It's been in my recipe files for years. My mother used to cook mushrooms like this when we'd been mushrooming, and she tells me that her English grandmother, who was from Kent, used to make something similar.

Provided by bluemoon downunder

Categories     Breakfast

Time 18m

Yield 4 serving(s)

Number Of Ingredients 11

60 g unsalted butter
4 garlic cloves, sliced and chopped
1 lemon, juice of
400 g mushrooms, sliced thickly
1 cup half & half light cream
3/4 tablespoon parsley, chopped
3/4 tablespoon oregano, chopped
3/4 tablespoon tarragon, chopped
freshly ground salt and pepper, to taste
4 slices sourdough bread, toasted (and buttered) (optional)
tarragon leaf (to garnish)

Steps:

  • Melt the butter in a sauté pan, add the garlic and sauté for 1 or 2 minutes.
  • Add the mushrooms to the pan and continue to sauté, stirring continuously for 3 minutes until the mushrooms have softened. Keep a careful eye on the garlic to make sure that it does not brown.
  • Add the lemon juice and cook a further minute.
  • Gradually add the light cream and cook gently until the mixture thickens.
  • Add salt and pepper to taste, and the chopped parsley, oregano and tarragon.
  • Divide mixture among hot toast slices.
  • Garnish with tarragon leaves and serve immediately.
  • Or, if using as a topping or sauce, add to meat, vegetables or pasta just before serving - or serve it in a separate jug.

CREAMED MUSHROOMS



Creamed Mushrooms image

Provided by Pierre Franey

Categories     easy, quick, side dish

Time 10m

Yield 4 servings

Number Of Ingredients 8

3/4 pound fresh mushrooms, about 4 cups
1 tablespoon butter
1 tablespoon freshly squeezed lemon juice
Salt to taste if desired
Freshly ground pepper to taste
3 tablespoons shallots, finely chopped
1/2 cup heavy cream
1/8 teaspoon cayenne pepperpepper

Steps:

  • Rinse mushrooms and pat dry.
  • Heat butter in a skillet and add mushrooms, lemon juice, salt, pepper and shallots. Stir and cook about 2 minutes and add cream. Sprinkle cayenne pepper on top. Cover closely and cook 5 minutes. Uncover and reduce the liquid briefly.

Nutrition Facts : @context http, Calories 154, UnsaturatedFat 5 grams, Carbohydrate 5 grams, Fat 14 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 9 grams, Sodium 302 milligrams, Sugar 3 grams, TransFat 0 grams

MUSHROOMS IN CREAM SAUCE



Mushrooms in Cream Sauce image

Provided by Pierre Franey

Categories     dinner, weekday, side dish

Time 10m

Yield 4 servings

Number Of Ingredients 8

3/4 pound medium-size mushrooms
1 tablespoon butter
2 tablespoons finely chopped shallots
1 tablespoon lemon juice
Salt to taste, if desired
Freshly ground pepper to taste
1/2 cup heavy cream
1/4 teaspoon freshly grated nutmeg

Steps:

  • Rinse mushrooms if desired and pat dry.
  • Heat butter in a heavy skillet and add shallots and mushrooms. Sprinkle with lemon juice, salt and pepper. Cook, stirring, without browning about 5 minutes.
  • Add cream and nutmeg and cook over relatively high heat, stirring often, about 2 minutes or until sauce has thickened slightly.

Nutrition Facts : @context http, Calories 153, UnsaturatedFat 5 grams, Carbohydrate 5 grams, Fat 14 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 9 grams, Sodium 296 milligrams, Sugar 3 grams, TransFat 0 grams

CREAMY GARLIC MUSHROOMS



Creamy Garlic Mushrooms image

Creamy Garlic Mushrooms ideal for a starter, serves 2

Provided by debbieanneagle

Time 30m

Yield Serves 2

Number Of Ingredients 0

Steps:

  • Pour the oil into a flat, shallow frying pan and place over a gentle heat. Finely slice the garlic and shallots and add to the pan. Fry gently for a few minutes, stirring occasionally and ensuring the garlic and shallots do not start to brown or burn.
  • Prepare your mushrooms by gently wiping any dirt from their surfaces with a piece of kitchen towel - never wash mushrooms as they will absorb the water and become slimy. Slice the mushrooms into chunky pieces and add to the pan, stirring so that they become coated with the oil.
  • Once the mushrooms have all started to colour, pour the glass of wine into the pan and turn the heat up so that the alcohol burns off and the liquid starts to reduce.
  • After a few minutes, the mushrooms should be cooked, so turn the heat back down quite low and add the cream to the pan along with black pepper according to taste. Stir everything around and heat gently for a couple of minutes.
  • Preheat the grill to high.
  • Transfer the mushrooms and cream mixture to two shallow, heat-proof dishes. Spinkle the grated cheese over the top of each and place the dishes under the grill. Keep an eye on these so that they don't start to burn - it should only take a couple of minutes for the cheese to be browned and bubbling.
  • Stand each dish on a large plate (don't forget to warn guests how hot the dishes will be!) and serve with granary toast for mopping up the sauce.
  • Variations:
  • Reduced fat cream such as Elmlea works perfectly in this dish if you are counting calories. You could also omit the cheese and skip instruction point 6.
  • For a slightly sharper taste, try using creme fraiche in place of the cream.
  • To make the dish more substantial, try using finely sliced baby leeks in place of the shallots.
  • If you are fond of blue cheese, you could grate a strong cheese such as stilton over the mushrooms before grilling - this produces a much richer dish.

CREAMY MUSHROOMS



Creamy mushrooms image

Creamy button mushrooms make a great snack on toast - quick and easy to make.

Provided by Good Food team

Categories     Brunch, Lunch, Side dish, Snack, Supper

Time 10m

Number Of Ingredients 5

25g dried ceps
100ml hot water
50g unsalted butter
400g button mushrooms , thickly sliced
142ml carton double cream

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.

CREAMY MUSHROOMS



Creamy Mushrooms image

This rich and flavorful mushroom dish comes from Dodie Marshall, of Devon, Pennsylvania.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Time 55m

Number Of Ingredients 8

Butter
4 slices white sandwich bread
1 pound white mushrooms, quartered
3/4 cup heavy cream
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
Ground nutmeg

Steps:

  • Preheat oven to 350 degrees. Butter four 6-ounce custard cups. Generously butter bread slices on one side, and fit slices into the custard cups, with the buttered sides up.
  • In a medium-size bowl, stir together mushrooms, cream, lemon juice, salt, pepper, and a pinch of nutmeg. Pour the mushroom mixture into the lined cups, gently pressing down on the mushrooms to fit (the mushrooms will shrink during cooking).
  • Place filled cups on a baking sheet, and bake until mushrooms are tender when pierced with the tip of a paring knife and bread is golden, about 35 minutes. Serve hot.

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