Olive Garden Creamy Mushroom Sauce Recipes

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RIGATONI WITH CREAMY MUSHROOM SAUCE



Rigatoni with Creamy Mushroom Sauce image

Provided by Giada De Laurentiis

Categories     main-dish

Time 22m

Yield 4 to 6 servings

Number Of Ingredients 11

1 pound rigatoni pasta
2 tablespoons olive oil
2 shallots, minced
1 clove garlic, minced
Salt and freshly ground black pepper
1 pound assorted mushrooms, (such as cremini, shiitake and button), cleaned and sliced
1/2 cup white wine
1/2 cup vegetable stock
1 cup (8 ounces) mascarpone cheese, at room temperature
1/2 cup grated Parmesan
1/4 cup chopped fresh chives

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
  • While the pasta is cooking:
  • Heat the oil in a large skillet over medium-high heat. Add the shallots and garlic to the pan. Season with salt and pepper. Cook until soft, about 2 minutes. Add the mushrooms to the pan and season with salt and pepper. Cook until mushrooms are tender, stirring occasionally, about 5 to 7 minutes. Turn the heat to high. Add the wine and cook for 3 minutes until all the liquid evaporates. Add the stock and simmer until liquid is slightly reduced. Remove the pan from the heat. Add the mascarpone cheese. Stir until creamy. Drain the pasta, reserving about 1 cup of the pasta water, and transfer to a serving bowl. Add the mushroom mixture and the Parmesan. Season with salt and pepper, to taste. Toss well to coat pasta, adding the reserved pasta water, if needed, to loosen the pasta. Garnish with the chopped chives. Serve immediately.

MUSHROOM PASTA SAUCE RECIPE - (4.4/5)



Mushroom Pasta Sauce Recipe - (4.4/5) image

Provided by Trix

Number Of Ingredients 6

1/2 pound mushrooms
1 onion, finely chopped
2 garlic cloves
1/2 cup chicken stock
1 1/2 cups cream
2 tablespoons fresh dill, chopped

Steps:

  • Heat up a pan and saute mushrooms, onion and garlic in 2 tablespoons olive oil until the mushroom starts to golden and the onion is soft. Add 1/2 cup chicken stock, 1 1/2 cup cream and 2 tablespoons chopped fresh dill. Let it simmer for 5 minutes and season with salt and pepper. Cook up enough pasta for 4 people, remember to add salt to the water. Boil until al dente. Strain and place in a bowl. Add the sauce, mix and serve with shaved parmesan on top.

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

ANGEL HAIR PASTA WITH CREAMY MUSHROOM SAUCE



Angel Hair Pasta With Creamy Mushroom Sauce image

Make and share this Angel Hair Pasta With Creamy Mushroom Sauce recipe from Food.com.

Provided by Barb G.

Categories     Cheese

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

4 ounces angel hair pasta (capellini)
1 1/2 cups fresh sliced mushrooms
1 medium onion, chopped (about 1/2 cup)
1 tablespoon butter
1 (3 ounce) package cream cheese, cut into cubes
1/4 teaspoon salt
1/8 teaspoon pepper
1/3 cup milk
2 tablespoons snipped chives

Steps:

  • Cook pasta according to package directions; drain.
  • Meanwhile, for sauce, in a medium saucepan cook the Mushrooms and onion in the butter until vegetables are tender.
  • Stir in cream cheese, salt and pepper.
  • Cook and stir over low heat until cheese is melted.
  • Gradually stir in milk and chives; heat through.
  • Pour sauce over pasta.
  • Toss to coat.
  • Serve immediately.
  • Makes 4 side servings.

OLIVE GARDEN RAVIOLI DI PORTOBELLO / PORTABELLA MUSHROOM RAVIOLI



Olive Garden Ravioli Di Portobello / Portabella Mushroom Ravioli image

I found this recipe on the net. I love Olive Garden's Ravioli di Portobello, especially the sauce mmmmm. I have not tried this recipe, and I may be to lazy to make ravioli, unless I use wonton wrappers. I have seen premade mushroom ravioli before, so I plan to keep a look out and make the sauce to go with it. I look forward to trying it as soon as I see some ravioli. I am sure this sauce would be good on anything, including a leather boot, or tennis shoe if you are vegetarian! Enjoy! This recipe makes 15-20 ravioli. Timing is approximate.*UPDATE* Apparently the ravioli dough is no good, so I suggest using wonton wraps or your own dough recipe. I get the Barilla mushroom ravioli, and this sauce is absolutely wonderful.

Provided by Chele B

Categories     < 4 Hours

Time 1h15m

Yield 20 ravioli, 2-4 serving(s)

Number Of Ingredients 16

12 -16 ounces portabella mushrooms, finely chopped
1 small onion, diced
1/4 cup butter
1 dash salt & pepper
1 1/2 cups flour
2 medium eggs
1/4 cup cold water
1 1/2 teaspoons salt
2 teaspoons baking powder
2 cups milk
1/4 cup butter
1/4 cup flour
8 ounces smoked gouda cheese
3 sun-dried tomatoes, chopped
chopped green onion
diced tomato

Steps:

  • Filling:.
  • Melt butter in a pan over medium heat. Sauté onion until soft. Add mushrooms and sauté for two minutes. Reduce heat and let simmer for 5 minutes or until liquid has evaporated and the mushrooms are fully cooked. Set aside.
  • Ravioli Dough:.
  • Mix dry ingredients and eggs in a bowl. Add water a little at a time, while stirring, until it forms soft dough. Dough should be soft, but not sticky.
  • Roll out on a floured surface to ¼ inch thickness. If dough is sticky, sprinkle with flour.
  • Using a biscuit cutter or small glass, cut 3-inch circles from the dough.
  • Place a spoonful of the mushroom and onion mixture in the center of the circle and top with another circle of dough.
  • Crimp the edges with a fork, being sure to completely seal the ravioli. If needed, moisten the edge of the bottom circle with cold water before crimping the top circle over the filling.
  • Drop raviolis, a few at a time, into boiling water being careful that they do not touch in the kettle. When the raviolis float to the top, boil for one minute and then remove them with a slotted spoon.
  • Keep hot in a covered dish. Drizzling with a little butter or oil will prevent them from sticking to one another.
  • Sun Dried Tomato Sauce:.
  • Melt the butter in a saucepan. Stir in the flour to make a thick paste. Add cold milk, stirring constantly to prevent any lumps from forming. Cook until the sauce thickens.
  • Add cut up smoked Gouda cheese and the chopped sun dried tomatoes. Heat until cheese is completely melted.
  • Serving:.
  • Arrange raviolis on a dinner plate that has a slight indentation. Pour the sun dried tomato sauce over the raviolis so that the raviolis rest in a bed of sauce. Sprinkle chopped green onion and diced tomatoes over the top.

OLIVE GARDEN SUN DRIED TOMATO SAUCE RECIPE - (4/5)



Olive Garden Sun Dried Tomato Sauce Recipe - (4/5) image

Provided by JAmueller

Number Of Ingredients 8

SUN DRIED TOMATO SAUCE:
2 cups white sauce, see below
8 ounces smoked Gouda cheese
2 sun dried tomatoes, chopped
WHITE SAUCE:
2 cups milk
1/4 cup butter
1/4 cup flour

Steps:

  • Sauce: Heat butter in a sauce pan until it melts, whisk in flour and cook over medium heat for about 3 minutes. Whisk in milk and cook for about another 2 minutes until thickened. Add 8 ounce smoked Gouda cheese and 2-3 chopped sun dried tomatoes. Mix on med-low heat until cheese is melted. Pour over mushroom stuffed ravioli. Top with chopped green onion and tomato.

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