Mushrooms In Cream Sauce Recipes

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CREAMY MUSHROOM SAUCE



Creamy Mushroom Sauce image

This all-purpose mushroom sauce is very creamy and can be used over pasta, roast beef, chicken, pork, or baked potatoes.

Provided by Michele

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 30m

Yield 10

Number Of Ingredients 10

2 tablespoons unsalted butter
½ tablespoon olive oil
1 (10 ounce) package sliced fresh mushrooms
2 cloves garlic, minced
1 pinch salt and ground black pepper to taste
¼ cup white wine
1 cup heavy cream
½ cup chicken broth
½ cup freshly grated Parmesan cheese
2 teaspoons chopped fresh thyme

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.

Nutrition Facts : Calories 138.6 calories, Carbohydrate 2.2 g, Cholesterol 42.4 mg, Fat 13 g, Fiber 0.3 g, Protein 3 g, SaturatedFat 7.9 g, Sodium 145.7 mg, Sugar 0.7 g

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.

EASY MUSHROOMS IN CREAM SAUCE



Easy Mushrooms in Cream Sauce image

I usually use button mushrooms or white mushrooms, but you can use any combination. I like using creme fraiche, but you can substitute cream as well. Serve with noodles, rice, or bread.

Provided by Anonymous

Categories     Everyday Cooking     Vegetarian     Side Dishes

Time 30m

Yield 4

Number Of Ingredients 8

1 pound fresh mushrooms, sliced
1 squeeze lemon juice, or more to taste
2 tablespoons butter
1 small onion, finely chopped
1 tablespoon flour, or more as needed
1 cup vegetable broth
½ cup creme fraiche, or more to taste
1 tablespoon finely chopped fresh parsley

Steps:

  • Drizzle mushrooms with lemon juice.
  • Melt butter in a large skillet over medium-low heat and cook onion until soft and translucent, about 5 minutes. Add mushrooms and cook until softened and liquid has mostly evaporated, about 5 minutes. Dust with flour and mix well. Add broth and cover. Reduce heat and simmer for 10 to 15 minutes.
  • Stir creme fraiche into skillet. Season mixture with salt, pepper, and lemon juice. Stir parsley in before serving.

Nutrition Facts : Calories 199.9 calories, Carbohydrate 9.3 g, Cholesterol 56 mg, Fat 17.5 g, Fiber 1.8 g, Protein 5.3 g, SaturatedFat 10.8 g, Sodium 173 mg, Sugar 4.4 g

MUSHROOM CREAM SAUCE



Mushroom Cream Sauce image

Provided by Food Network

Categories     side-dish

Number Of Ingredients 10

1 pound sea scallops poached in salted water bouquet garni
2 tablespoons unsalted butter
1/2 cup minced onion
1/2 pound sliced mushrroms
Salt
Pepper
1/2 cup dry white wine
1 cup cream
Lemon juice
2 tablespoons fresh dill or chervil

Steps:

  • Poach scallops in salted water with bouquet garni until it is almost cooked and then remove them to a plate lined with paper towel to drain. Reduce the scallop liquid to 1 cup. In another skillet melt butter and onions and cook until softened. Add mushrooms, salt and pepper and cook until mushrooms are softened for about 5 minutes. Then add wine and reduce by half. Add reserve shallot broth and 1 cup cream and reduce until lightly thickened. Season with lemon juice. Return scallops to pan and simmer just until heated through. Garnish with fresh dill.

SAUTED MUSHROOMS IN CREAM SAUCE (GERMAN STYLE)



Sauted Mushrooms in Cream Sauce (German Style) image

Make and share this Sauted Mushrooms in Cream Sauce (German Style) recipe from Food.com.

Provided by FDADELKARIM

Categories     Pork

Time 1h

Yield 5 serving(s)

Number Of Ingredients 13

2 lbs fresh mushrooms, rinsed & dried
1/4 lb bacon, diced
1/4 cup butter
2 onions, diced
1 cup white wine
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
1 pinch nutmeg
1 pinch mace
1 cup heavy cream
1/2 lemon, juice of
2 parsley sprigs

Steps:

  • Slice the mushrooms in half if they are large, set aside.
  • Fry bacon in a large pan until lightly browned. Remove from pan and set on a papertowel lined plate to drain.
  • Add the butter to pan drippings along with the onions; saute until lightly browned. Next add mushrooms and cook until tender, stirring often.
  • Stir in wine & spices, cover with lid and simmer over low heat for 15 minutes. Take off the heat then stir in the cream, lemon juice, & bacon.
  • Reheat until just warm. Do NOT let the mixture come to a boil! Garnish with parsley.

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

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.

MUSHROOMS IN SOUR CREAM SAUCE



Mushrooms in Sour Cream Sauce image

Make and share this Mushrooms in Sour Cream Sauce recipe from Food.com.

Provided by StacL

Categories     Onions

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1/4 cup butter
1 lb mushroom, sliced
1 small onion, chopped
1/2 cup white wine
3 teaspoons dried parsley (or 1/4 cup fresh)
1/2 teaspoon salt
1/4 teaspoon pepper
2 garlic cloves, minced
1 tablespoon flour
8 ounces sour cream

Steps:

  • Melt butter in a skillet over medium high heat.
  • Add onions, mushrooms, and garlic. Saute for 5 minutes.
  • Add wine, salt, and pepper. Cook stirring often for 4-5 minutes, or until wine is reduced by half.
  • Stir in flour and cook for 1 minute.
  • Add sour cream and parsley, stir well.
  • Heat through and serve.

Nutrition Facts : Calories 296.8, Fat 24.5, SaturatedFat 15.2, Cholesterol 56.8, Sodium 413.1, Carbohydrate 11, Fiber 1.6, Sugar 3, Protein 6.1

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.

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