Mushrooms With White Sauce Recipes

WHITE WINE MUSHROOMS

White Wine Mushrooms image

A handful of ingredients is all you need to create a truly elegant and robustly flavored dish that can act as a side or lovely topping for succulent steak. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Side Dishes

Time 45m

Yield 6 servings.

Number Of Ingredients 6

Ingredients

5 garlic cloves, minced
1/2 cup butter, divided
3/4 cup white wine
2 pounds halved baby portobello mushrooms
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper

Steps:

In a large skillet, cook garlic in 1/4 cup butter for 1-2 minutes. Stir in wine; add mushrooms. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until liquid is almost evaporated. , Stir in salt, pepper and remaining butter; cook until butter is melted.

Nutrition Facts : Calories 200 calories, Fat 16g fat (10g saturated fat), Cholesterol 40mg cholesterol, Sodium 214mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein.

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

Ingredients

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.

SAUCE BECHAMEL AUX CHAMPIGNONS (WHITE SAUCE WITH MUSHROOMS)

Sauce Bechamel Aux Champignons (White Sauce With Mushrooms) image

A easy sauce that works very well on vegetables and fish. Can be prepared with or without the mushrooms. This recipe comes from Marie Antonin Careme, "L'Art de la cuisine francaise au dix-neuvieme siecle", 1854, vol III. Preparation and cook times are approximate. Enjoy.

Provided by -GEORGE-

Categories European

Time 15m

Yield 3-4 serving(s)

Number Of Ingredients 8

Ingredients

5 tablespoons butter
2 tablespoons all-purpose flour
1 cup whole milk
7 ounces common mushrooms, trimmed and sliced
1 tablespoon lemon juice
1 pinch of freshly ground nutmeg
1 pinch fine salt, to taste
1 pinch fresh ground white pepper, to taste

Steps:

Prepare a sauce bechamel:.
Melt 2 tablespoons of butter in a small sauce pan over medium heat.
Stir in the flour and cook for a couple of minutes.
Do not allow the flour to brown.
Gradually mix in the milk and bring to a low boil.
When the sauce is thick and smooth, stir in the nutmeg and pepper.
Taste for salt.
Keep the sauce at a low simmer until needed.
Prepare the mushrooms:.
Heat 2 tablespoons of butter in a fry pan over medium heat.
Add the sliced mushrooms, sprinkle lightly with salt and cook.
Stir often to prevent burning.
When the mushrooms start to release water, add the lemon juice and increase the heat to high.
When all the liquid has evaporated, add the mushrooms to the sauce.
Just before serving, off the heat, stir in the last 1 tablespoon of butter.

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