Mushroom Cheese Sauce Recipes

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MUSHROOM CHEESESTEAK SANDWICHES



Mushroom Cheesesteak Sandwiches image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 30m

Yield 4 sandwiches

Number Of Ingredients 18

8 tablespoons (1 stick) salted butter
1 pound white mushrooms, sliced
1 pound portobello mushrooms, sliced
8 ounces cremini mushrooms, sliced
8 ounces oyster, shiitake or other wild mushrooms, roughly chopped
Kosher salt
1 teaspoon Montreal steak seasoning
Few dashes Worcestershire sauce
2 sprigs fresh thyme
1 yellow onion, sliced
1 green bell pepper, sliced
1 red bell pepper, sliced
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
One 15-ounce jar processed cheese sauce or spread, such as Cheez Whiz
4 deli rolls, halved
4 tablespoons spicy mustard
4 tablespoons mayonnaise

Steps:

  • Heat 2 tablespoons of the butter in a large skillet over medium-high heat. Add the white, portobello, cremini and oyster mushrooms, season with salt and cook, stirring, until the mushrooms are browned thoroughly, about 5 minutes. Season the mushrooms with the Montreal steak seasoning and Worcestershire sauce. Add the thyme sprigs and cook for 1 minute more. Transfer the mushrooms to a plate and set aside.
  • Add 2 more tablespoons of butter to the same skillet and throw in the onions and green and red peppers. Reduce the heat to medium low and cook the veggies until dark golden and soft, about 8 minutes.
  • Preheat the broiler.
  • Add the black pepper and cayenne to the processed cheese sauce and stir. Microwave according to the package instructions until hot.
  • To toast the rolls, spread 1 tablespoon of butter on the inside of both the top and bottom of each roll with a butter knife. Place the rolls on a baking sheet butter-side up and broil until golden brown, 3 to 4 minutes.
  • To build the sandwiches, spread 1 tablespoon of mustard and 1 tablespoon of mayonnaise on the bottom half of each roll. Place a pile of mushrooms onto the bottom of each roll. Top with the peppers and onions and spoon a generous amount of cheese sauce over the veggies. Place the top on the sandwich and serve immediately.

MUSHROOM GOAT CHEESE PAN SAUCE



Mushroom Goat Cheese Pan Sauce image

Provided by Pam Anderson

Categories     Sauce     Wine     Cheese     Mushroom     Sauté     Goat Cheese     Parsley     Simmer

Number Of Ingredients 8

Liquid:
1/4 cup canned low-sodium chicken broth
1/4 cup full-bodied red wine
Flavorings:
1/2 pound shiitake mushrooms, stems removed and discarded, caps sliced thin
2 tablespoons minced fresh parsley leaves
Fat:
2 tablespoons fresh goat cheese

Steps:

  • Measure the broth and wine in a measuring cup. Put the mushrooms in an empty skillet; sauté until wilted, 2 to 3 minutes. Stir parsley and then goat cheese into the reduced liquid.

CONTEST-WINNING CHICKEN WITH MUSHROOM SAUCE



Contest-Winning Chicken with Mushroom Sauce image

It looks impressive, but this mouthwatering chicken and mushroom sauce comes together in no time. I think its flavor rivals that of many full-fat entrees found in fancy restaurants. -Jennifer Pemberton, Muncie, Indiana

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

2 teaspoons cornstarch
1/2 cup fat-free milk
4 boneless skinless chicken breast halves (4 ounces each)
1 tablespoon olive oil
1 tablespoon butter
1/2 pound sliced fresh mushrooms
1/2 medium onion, thinly sliced
1/4 cup sherry or chicken broth
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Mix cornstarch and milk until smooth. Pound chicken with a meat mallet to 1/4-in. thickness., In a large nonstick skillet, heat oil over medium heat; cook chicken until no longer pink, 5-6 minutes per side. Remove from pan., In same pan, heat butter over medium-high heat; saute mushrooms and onion until tender. Stir in sherry, salt and pepper; bring to a boil. Stir cornstarch mixture and add to pan. Return to a boil; cook and stir until thickened, 1-2 minutes. Return chicken to pan; heat through.

Nutrition Facts : Calories 225 calories, Fat 9g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 541mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges

GARLIC CHEESE MUSHROOM SAUCE



Garlic Cheese Mushroom Sauce image

This is a great, hearty white sauce to pour over a thick pasta, e.g. radiatore, mostaccioli, rotini, etc.

Provided by trayceetee

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

4 tablespoons butter, melted
4 tablespoons flour
2 cups milk
8 ounces monterey jack cheese, shredded
4 tablespoons butter, melted
6 ounces canned mushrooms
5 garlic cloves, pressed
8 ounces pasta, boiled

Steps:

  • Stir butter, flour and milk over low heat until sauce thickens--be careful not to scorch it. Add cheese and continue to stir in sauce so cheese melts.
  • Meanwhile, sautee' mushrooms in additional butter with garlic.
  • After cheese has melted in sauce, add mushrooms. Pour over pasta.
  • Note: I've found with this recipe that there's no such thing as "too much" garlic. The flavor is really absorbed by the mushrooms. I typically use 6-8 cloves.

MUSHROOM CHEESE SAUCE



Mushroom Cheese Sauce image

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

Provided by Just Cher

Categories     Sauces

Time 18m

Yield 2 cups sauce

Number Of Ingredients 9

1 tablespoon cornstarch
1 cup milk
1/4 cup butter
1/2 teaspoon dried basil
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup sour cream
1/2 cup shredded American cheese
1/2 lb fresh mushrooms, sliced

Steps:

  • Combine cornstarch and milk in a saucepan, whisking until smooth.
  • Add 2 tbs butter, basil, salt& pepper.
  • cover and bring to a boil.
  • Uncover boil 1 minute stirring constantly.
  • Reduce heat to low, add sour cream and cheese.
  • Stir constantly until cheese melts and mixture is well blended.
  • Remove from heat.
  • Saute mushrooms in remaining 2 tbs butter till tender.
  • Stir mushrooms into cheese sauce.
  • Serve over beef or vegetables.

MUSHROOM PASTA SAUCE



Mushroom Pasta Sauce image

This creamy mushroom pasta sauce has an earthy flavor that tastes delicious served over pasta, chicken or pork. I like to add bottled sherry sauce and black truffle oil when I have them on hand. -Francine Lizotte, Surrey, British Columbia

Provided by Taste of Home

Time 45m

Yield 4 servings.

Number Of Ingredients 15

8 ounces uncooked fettuccine
2 tablespoons butter
1/2 pound sliced baby portobello mushrooms
1/2 pound sliced fresh shiitake mushrooms
2 garlic cloves, minced
1/4 cup dry white wine
2 cups heavy whipping cream
1/2 cup unsalted chicken stock
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon sea salt
1/4 teaspoon coarsely ground pepper
1/8 teaspoon cayenne pepper
Chopped fresh parsley

Steps:

  • Cook fettuccine according to package directions. , In a large skillet, melt butter over medium heat. Add mushrooms; cook and stir until mushrooms are tender, 5-7 minutes. Add garlic; cook and stir 1 minute longer. Stir in wine. Cook and stir until reduced by half. Stir in cream, stock, sherry, rosemary, basil, thyme, salt, pepper and cayenne. Bring to a boil; cook and stir until thickened, 15-20 minutes. Drain fettuccine. Serve sauce over pasta. Garnish with parsley.

Nutrition Facts : Calories 705 calories, Fat 51g fat (32g saturated fat), Cholesterol 151mg cholesterol, Sodium 362mg sodium, Carbohydrate 50g carbohydrate (8g sugars, Fiber 5g fiber), Protein 15g protein.

CREAMY MUSHROOM GARLIC SAUCE



Creamy Mushroom Garlic Sauce image

This mushroom gravy goes great on top of steak as well as vegetables. It also makes a great base for a fresh green bean casserole. If using as a base for green bean casserole, add the optional salt.

Provided by thedailygourmet

Categories     Sauces

Time 10m

Yield 6

Number Of Ingredients 8

3 tablespoons unsalted butter
3 ½ ounces fresh mushrooms, sliced
1 clove garlic, minced, or more to taste
2 tablespoons all-purpose flour
¾ cup half-and-half
1 tablespoon soy sauce
¼ teaspoon salt, or as needed
1 pinch freshly ground black pepper

Steps:

  • Melt butter in a skillet over medium-high heat. Add mushrooms and cook until tender, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds.
  • Sprinkle flour over the mixture and stir to create a smooth paste. Slowly add half-and-half and continue to stir to prevent any lumps. Add soy sauce, salt, and pepper; stir to combine. Taste and adjust seasoning to your liking.

Nutrition Facts : Calories 105.9 calories, Carbohydrate 4.3 g, Cholesterol 26.5 mg, Fat 9.3 g, Fiber 0.3 g, Protein 1.9 g, SaturatedFat 5.8 g, Sodium 261.4 mg, Sugar 0.4 g

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