Pilze In Sahnesosse Mushrooms In Cream Sauce Recipes

MUSHROOMS IN CREAM SAUCE - PILZEN IN SAHNESOSSE

Steps:

• Clean mushrooms and slice in half if large. Pat dry. Fry bacon in a large pan until lightly browned. Remove from pan and reserve. Add the butter to the pan drippings. Add onions; sauté until lightly browned. Add mushrooms; cook until tender, stirring often. Stir in wine, salt, pepper, paprika, nutmeg, and mace. Cover frying pan and cook over low heat 15 minutes. Off the heat, add the cooked bacon, cream and lemon juice. Reheat until just warm. Do NOT let the mixture boil! Garnish with parsley and serve with noodles or dumplings.

PILZE IN SAHNESOSSE - MUSHROOMS IN CREAM SAUCE

Steps:

• Clean mushrooms and slice in half if large.
• Pat dry.
• Fry bacon in a large pan until lightly browned.
• Remove from pan and reserve.
• Add the butter to the pan drippings.
• Add onions; saute until lightly browned.
• Add mushrooms; cook until tender, stirring often.
• Stir in wine, salt, pepper, paprika, nutmeg, and mace.
• Cover frypan and cook over low heat 15 minutes.
• Off the heat, add the cooked bacon, cream and lemon juice.
• Reheat until just warm.
• Do NOT let the mixture boil!
• Garnish with parsley and serve with noodles or dumplings.

MUSHROOM CREAM SAUCE

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.

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.

BASIL MUSHROOMS IN CREAM SAUCE

Steps:

• Melt the butter with the olive oil in a skillet over medium heat. Cook the mushrooms and basil in the mixture until the mushrooms are warm. Pour the rum and sherry over the mushrooms and continue to cook until the mushrooms soften. Stir in the lemon juice, sour cream, and Parmesan cheese; simmer until heated through. Season with salt to serve.