Creamy Shallot Mushroom Sauce Recipes

MUSHROOM CREAM SAUCE WITH SHALLOTS

Mushroom Cream Sauce With Shallots image

This is one of my favorite sauce recipes. It is the best cream sauce you will ever have.

Provided by Elle Mcgrath

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy

Time 25m

Yield 3

Number Of Ingredients 8

Ingredients

2 lobster mushrooms, cut into cubes
2 tablespoons water
⅓ cup heavy whipping cream
2 teaspoons all-purpose flour
2 tablespoons grated Asiago cheese
½ shallot, minced
½ teaspoon salt
½ teaspoon ground black pepper

Steps:

Place mushrooms in a nonstick skillet over medium heat; add water. Cook, stirring occasionally, until water is evaporated, about 5 minutes.
Whisk cream and flour into mushrooms until flour is incorporated. Add Asiago cheese, shallot, salt, and black pepper to mushroom mixture, stirring constantly. Cook and stir until sauce thickens, about 7 minutes.

Nutrition Facts : Calories 123.2 calories, Carbohydrate 4.1 g, Cholesterol 40.2 mg, Fat 11.1 g, Fiber 0.3 g, Protein 2.5 g, SaturatedFat 6.9 g, Sodium 454.4 mg, Sugar 0.5 g

MUSHROOM SHALLOT SAUCE

Mushroom Shallot Sauce image

Make and share this Mushroom Shallot Sauce recipe from Food.com.

Provided by dicentra

Categories Sauces

Time 20m

Yield 1 1/3 cups

Number Of Ingredients 8

Ingredients

2 tablespoons butter
1 garlic clove, finely chopped
3 large shallots, finely chopped
1/2 lb mushroom, sliced
1/3 cup madeira wine
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
salt & freshly ground black pepper

Steps:

In a heavy skillet, melt butter, add garlic and shallots and sauté until fragrant, about 2-3 minutes.
Add mushrooms and cook, stirring frequently, over moderate heat for 5-7 minutes, until mushrooms are soft.
Stir in wine and cook over high heat for 2-3 minutes more.
Add basil and parsley and salt and pepper to taste. Heat through.

Nutrition Facts : Calories 277.1, Fat 17.9, SaturatedFat 11, Cholesterol 45.8, Sodium 141.6, Carbohydrate 15.8, Fiber 1.9, Sugar 3.4, Protein 6.9

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

Ingredients

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

SAUTEED MUSHROOMS WITH TARRAGON CREAM SAUCE

Sauteed Mushrooms With Tarragon Cream Sauce image

This is a delicious appetizer I just created last night based off of a Morel sauce recipe I found. We wanted an extra decadent button mushroom based dish, so here it is.

Provided by E. Nigma

Categories Vegetable

Time 10m

Yield 12 hors-d'oeuvre, 12 serving(s)

Number Of Ingredients 10

Ingredients

6 tablespoons butter
12 ounces button mushrooms
6 morels, sliced
1 shallot, minced
1/2 tablespoon dried tarragon
1 cup beef stock
1/2 cup heavy cream
1/4 cup dry white wine
crostini
salt and pepper

Steps:

First wipe the button mushrooms clean with a damp paper towel. Slice the morels in half first and check for bugs that might have crawled inside. If using fresh morels, wash them first; if dried you may reconsititue them by soaking them in warm water for 30 minutes.
Melt 4 tablespoons of the butter in a pan and saute the button mushrooms over medium-high heat for about 5 minutes or until done. Set these aside.
Now melt the remaining 2 tablespoons of butter in the same pan and saute the shallots over medium-high heat for about 4 minutes. Add the sliced morels and sauted for a minute more.
Reduce the heat slightly and deglaze the pan with the wine. Stir in the stock and cream. Add the tarragon and season to taste with salt and pepper.
Let the sauce bubble for a few minutes until it reaches the desired consistency, then add the mushrooms back in and heat through.
Serve with crostini (slices of a French bagette, toasted).

Nutrition Facts : Calories 101, Fat 9.6, SaturatedFat 6, Cholesterol 28.9, Sodium 112.4, Carbohydrate 2.1, Fiber 0.4, Sugar 0.7, Protein 1.8

SHALLOT-BRANDY SAUCE

Shallot-Brandy Sauce image

Make this shallot-brandy sauce to accompany our Beef Tenderloin with Mushrooms and Thyme.

Provided by Martha Stewart

Categories Food & Cooking Holidays & Events Christmas Recipes

Yield Makes about 2 cups

Number Of Ingredients 9

Ingredients

3 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 cup finely chopped shallots
1 tablespoon minced garlic
3/4 cup brandy
4 cups homemade or low-sodium store bought beef stock
1 cup heavy cream
1/4 cup coarsely chopped fresh thyme
Coarse salt and freshly ground black pepper

Steps:

Heat butter and oil in a large skillet over medium-high heat. Add shallots and garlic; cook, stirring often, until soft, about 5 minutes. Remove from heat; add brandy. Bring to a boil. Cook until reduced by half. Whisk in stock and cream and cook until thickened, about 10 minutes. Stir in thyme; season with salt and pepper.

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