Creamymushroomchopsandrice Recipes

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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 CHICKEN AND MUSHROOM RICE CASSEROLE



Creamy Chicken and Mushroom Rice Casserole image

Gravy, chicken soup and sour cream make this rich and hearty dish one you'll want to curl up with. Be prepared to make it often, as it fills 'em up fast and tastes fantastic! -Nancy Foust, Stoneboro, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 9 servings.

Number Of Ingredients 13

3 cups cubed cooked chicken
2-2/3 cups chicken gravy
2 cups uncooked instant rice
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup sour cream
1 can (8 ounces) mushroom stems and pieces, drained
1 medium onion, chopped
2/3 cup chopped celery
2/3 cup water
1/4 cup chopped pitted green olives
1/4 cup chopped ripe olives
2 teaspoons dried parsley flakes
1/8 teaspoon pepper

Steps:

  • Preheat oven to 375°. In a large bowl, combine all ingredients. Transfer to a greased 13x9-in. baking dish., Cover and bake 30 minutes. Uncover and stir; bake until bubbly and rice and vegetables are tender, 20-25 minutes.

Nutrition Facts : Calories 305 calories, Fat 12g fat (5g saturated fat), Cholesterol 68mg cholesterol, Sodium 790mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges

CREAM OF MUSHROOM CASSEROLE



Cream of Mushroom Casserole image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 19

1 tablespoon extra-virgin olive oil, 1 turn of the pan
2 tablespoons butter
12 button mushrooms, brushed off with damp towel and chopped
2 tablespoons all-purpose flour
1 cup chicken stock
1 cup whole milk or cream
1/8 teaspoon nutmeg, freshly grated or ground
Salt and pepper
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 shallot, thinly sliced
2 portobello mushroom caps, halved and thinly sliced
1/2 pound fresh mixed wild mushrooms, shitakes, oyster, woodear, your pick, stems trimmed and caps thinly sliced
1 tablespoon fresh thyme, 4 sprigs, finely chopped
Salt and pepper
1/3 cup dry white wine, eyeball it or, more stock
1 pound extra-wide egg noodles
Butter
3/4 pound Gruyere or Swiss Emmentaler cheese, shredded
3 tablespoons chives, 12 to 15 blades, chopped

Steps:

  • Bring a large pot of water to a boil for the egg noodles.
  • Heat a medium sauce pot over medium heat. Add extra-virgin olive oil, 1 turn of the pan, about 1 tablespoon, and 2 tablespoons butter. When butter melts, add in chopped button mushrooms and cook 5 minutes, until just tender. Sprinkle in a couple of tablespoons flour and cook 1 minute. Whisk in chicken stock and bring to a bubble then stir in the whole milk or cream. Reduce heat to low and gently simmer. Season the sauce with nutmeg, salt and pepper.
  • Heat a nonstick skillet over medium-high heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan then the shallots and mushrooms. Cook the mushrooms 8 minutes, until tender. Season with thyme, salt and pepper and deglaze the pan with 1/3 cup dry white wine or a little stock. Reduce heat to medium low and let the liquid cook off.
  • Preheat broiler to high.
  • While the mushrooms cook, drop egg noodles in water, salt the water and cook noodles to al dente, with a bite to them. Drain noodles and return to hot pot. Add the sauce to the pot and toss noodles to coat in sauce.
  • Lightly cover a flameproof casserole dish with softened butter then transfer cream of mushroom noodles to the casserole dish and top with wild mushroom ragout and the shredded cheese. Place the casserole under the broiler and melt and bubble the cheese until brown at edges. Garnish with chives.

CREAM OF MUSHROOM RICE



Cream of Mushroom Rice image

A very delicious rice dish. I like it because it taste really good and I don't even like cream of mushroom, but it's good like this. I got it from my mother-in-law

Provided by tiggermoore

Categories     Rice

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 3

cream of mushroom soup
rice
canned peas (optional)

Steps:

  • First start cooking your rice.
  • Add butter into your rice as it is cooking.
  • Do not add salt.
  • if you do only add a pinch of salt.
  • Then cook your cream of mushroom soup, add little to no milk or water.
  • You want your cream of mushroom soup to be like gravy and not soup.
  • Use Cambell's soup as it's the best for this.
  • When it's all done mix the rice and soup together.
  • You can also mix in canned peas, but that is optional.
  • Now you can dish it up and eat, but be careful dish is very hot and may burn your mouth.

Nutrition Facts :

CREAM OF MUSHROOM SOUP RECIPE BY TASTY



Cream Of Mushroom Soup Recipe by Tasty image

Smacking with savory flavor, and creamy in texture, this soup will have you wishing for an endless winter. It's essentially composed of mushrooms, heavy cream, flour, and a few vegetables, meaning anyone can make it on short notice and with a tight budget. Serve with a crusty bread, and top with fresh parsley as desired.

Provided by Merle O'Neal

Categories     Lunch

Time 35m

Yield 6 servings

Number Of Ingredients 13

2 tablespoons salted butter
1 cup medium yellow onion, chopped
2 cloves garlic, minced
1 cup white button mushroom, chopped
1 cup cremini mushroom, chopped
1 cup shiitake mushroom, chopped
1 teaspoon salt
1 teaspoon pepper
2 tablespoons all-purpose flour
¼ cup white wine
4 cups vegetable stock
⅓ cup heavy cream
1 sprig fresh parsley, for garnish

Steps:

  • In a large saucepan over medium-high heat, melt the butter, then add the onion and saute until translucent, 3 minutes. Add the garlic and stir, then cook for 1 more minute.
  • Add the mushrooms, salt, and pepper and cook until they begin to turn golden brown, about 5 minutes.
  • Add the flour and stir to coat the mushrooms, until combined.
  • Add the white wine, stir, and cook until combined, about 1 minute.
  • Add the vegetable stock, stir, and simmer for 15 minutes.
  • Add the heavy cream and stir to combine.
  • Blend soup to your desired consistency with an immersion blender or standing blender.
  • Serve hot, garnished with parsley.
  • Enjoy!

Nutrition Facts : Calories 657 calories, Carbohydrate 42 grams, Fat 50 grams, Fiber 1 gram, Protein 2 grams, Sugar 12 grams

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