Mushrooms And Sausage In Creamy Wine Sauce Recipes

MUSHROOMS AND SAUSAGE IN CREAMY WINE SAUCE

Steps:

• Preheat oven to 375°Line a large baking sheet with parchment paper or aluminum foil. Lay bacon strips in a single layer onto baking sheet, making sure not to overlap.Bake until crispy, 15 to 25 minutes.Drain on a paper towel-lined plate. Chop and set aside.
• In the large pan, melt the butter and add oil. Add the mushrooms and fry for 2-3 minutes to lightly brown mushrooms and release their juices (if any).
• Add sausage and continue cooking until sausage is slightly browned. Add in the garlic and stir it through for a minute, until fragrant.
• Pour in the wine and let reduce for 2 minutes, while occasionally stirring.
• Next pour in the cream and add thyme and parsley. Reduce heat down to low and simmer about 4 minutes. Add the mozzarella and parmesan cheeses.
• Add the chopped bacon to the pan. Season with salt and pepper to taste.
• Serve warm.

EASY CHANTERELLE MUSHROOMS IN CREAM SAUCE

Steps:

• Melt butter in a pan over medium heat and cook shallots until soft and translucent, about 5 minutes. Add chanterelle mushrooms and cook an additional 2 minutes. Add cream and cook until mushrooms are soft, 5 to 10 minutes.
• Stir flour and water together and add to mushrooms. Bring to a boil. Season with salt, herbes de Provence, and pepper.

SAUSAGE STUFFED MUSHROOMS I

Steps:

• Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
• Preheat oven to 325 degrees F (165 degrees C).
• Clean the mushrooms. Remove, chop and reserve the stems.
• In a medium bowl, gently mix the chopped mushroom stems, cream cheese and bread crumbs. Mix in the sausage and 1/4 cup red wine.
• Using a spoon, stuff the mushroom caps with the chopped stem mixture. Transfer to a large baking dish, and cover with the remaining red wine.
• Bake in the preheated oven 25 to 30 minutes, or until the mixture is lightly brown.

CREAMY MUSHROOM SAUCE

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.

MUSHROOMS IN CREAMY WINE SAUCE

Steps:

• Heat oil in a large nonstick skillet over medium heat. Add mushrooms and green onions. Cook, stirring frequently, 4 minutes.
• Sprinkle with flour, broth, nutmeg, pepper and salt. Stir into mushrooms and onions.
• Stir in milk and then wine. Continue to cook and stir for 2 minutes.
• Spoon into a serving dish.

SAUSAGE-STUFFED MUSHROOMS

Steps:

• Sauté sausage, oregano and basil in heavy large skillet over medium-high heat until sausage is cooked through and brown, breaking into small pieces with back of fork, about 7 minutes.
• Using slotted spoon, transfer sausage mixture to large bowl and cool.
• Mix in 1/2 cup Parmesan cheese, Worcestershire sauce, and garlic powder, then cream cheese.
• Season filling with salt and pepper; mix in egg yolks.
• Brush 15x10x2-inch glass baking dish with olive oil to coat.
• Brush cavity of each mushroom cap with white wine; fill with scant 1 tablespoon filling and sprinkle with some of remaining 1/2 cup Parmesan cheese.
• Arrange mushrooms, filling side up, in prepared dish. (Can be made 1 day ahead. Cover and chill.).
• Preheat oven to 350°F.
• Bake uncovered until mushrooms are tender and filling is brown on top, about 25 minutes.

LINGUINE WITH SAUSAGE, MUSHROOM AND CREAM SAUCE

Steps:

• Sauté sausage in heavy large skillet over medium-high heat until brown and cooked through, breaking up large pieces with fork, about 12 minutes. Using slotted spoon, transfer sausage to plate. Add mushrooms and crushed red pepper to drippings in skillet. Cover and cook until mushrooms are tender, stirring occasionally, about 6 minutes. Add 3/4 cup broth and cream to skillet and set aside.
• Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta; return to same pot. Add sausage, mushroom mixture and cheese. Toss over medium heat until sauce coats pasta thickly, adding more broth by 1/4 cupfuls if mixture is dry, about 3 minutes. Season pasta to taste with salt and pepper.

SAUSAGE STUFFED MUSHROOMS WITH RED WINE

Steps:

• Place sausage in a large, deep skillet. Cook over medium heat until evenly brown. Drain and set aside.
• Preheat oven to 325 degrees.
• Clean the mushrooms. Remove, finely chop and reserve the stems. In a medium bowl, gently mix the mushroom stems, cream cheese and bread crumbs.
• Mix in the sausage and 1/4 cup of the red wine. Using a spoon, stuff the mushroom caps with the chopped stem mixture. Transfer to a large baking dish, and pour the remaining red wine around caps.
• Bake in the preheated oven 25 to 30 minutes, or until the mixture is lightly brown.