Sausageandmushroompenneinmustardcreamsauce Recipes

SALMON WITH MUSTARD-CREAM SAUCE

Steps:

• Heat greased barbecue to medium heat.
• Cook and stir cooking creme, broth and 1 Tbsp. mustard in saucepan on medium heat 3 min. or until heated through. Remove from heat; cover to keep warm.
• Brush fish with remaining mustard; grill 2 to 3 min. on each side or until fish flakes easily with fork. Serve with warm sauce.

BAKED PENNE AND SMOKED SAUSAGE

Steps:

• Preheat oven to 375 degrees F. Cut sausage into 1/4-inch slices.
• Heat a large skillet over medium-high heat for 3 minutes. Add sausage; cook and stir for 3 to 4 minutes or until lightly browned.
• Combine soup and milk in a 13x9-inch baking dish. Stir in uncooked pasta, sausage, 1/2 cup French-fried onions, 1/2 cup cheese and peas. Cover baking dish tightly with foil.
• Bake for 45 minutes. Remove foil and top with remaining 1 cup French-fried onions and 1/2 cup cheese. Bake for 3 minutes or until cheese is melted. Let stand 5 minutes before serving.

PENNE IN CREAM SAUCE WITH SAUSAGE

Steps:

• Melt butter with oil in heavy large skillet over medium-high heat. Add onion and garlic and sauté until golden brown and tender, about 7 minutes. Add sausage and sauté until golden brown and cooked through, breaking up with back of spoon, about 7 minutes. Drain any excess drippings from skillet. Add wine to skillet and boil until almost all liquid evaporates, about 2 minutes. Add tomatoes with juices and simmer
• 3 minutes. Add cream and simmer until sauce thickens slightly, about 5 minutes. Stir in 4 tablespoons parsley. Season to taste with salt and pepper. Remove from heat. (Sauce can be prepared 1 day ahead. Cover and refrigerate.)
• Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain pasta; transfer to large bowl.
• Bring sauce to simmer. Pour sauce over pasta. Add 3/4 cup cheese and toss to coat. Sprinkle with remaining 1/4 cup cheese and 2 tablespoons parsley.

BREAKFAST SAUSAGE CASSEROLE

Steps:

• Heat a large skillet over medium-high heat; cook and stir the sausage in the hot skillet until crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Grease a 9x13 inch baking dish. Spread the bread cubes into the prepared dish; sprinkle the browned sausage and Cheddar cheese overtop.
• Beat the eggs in a mixing bowl until smooth; add the salt, mustard powder, and 2 cups of milk and whisk until evenly blended. Pour the egg mixture over the bread cubes. Cover and refrigerate overnight.
• Preheat an oven to 300 degrees F (150 degrees C). Whisk together the cream of mushroom soup and 1/2 cup milk; pour over the casserole.
• Bake in the preheated oven until firm and golden brown, about 1 1/2 hours.

CHEF JOHN'S CREAMY MUSHROOM PASTA

Steps:

• Heat olive oil in a large skillet over medium heat. Cook and stir white and shiitake mushrooms in the hot oil with a pinch of salt until until the juice from the mushrooms evaporates and the mushrooms are browned, about 10 minutes.
• Stir garlic into mushrooms and cook for 1 minute; pour in sherry and cook until wine is nearly evaporated. Mix chicken stock into mushroom mixture; season with salt and black pepper. Bring to a simmer, reduce heat, and cook until slightly thickened, about 5 minutes.
• Pour cream into mushroom mixture, stir to combine, and simmer for 5 minutes. Mixture will foam and thicken slightly.
• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain but do not rinse pasta; transfer to a large serving bowl and keep warm.
• Stir thyme, chives, and tarragon into mushroom sauce and turn off heat; mix 1/2 cup Parmigiano-Reggiano cheese into sauce until cheese has melted.
• Pour all the mushroom sauce and half the mushrooms over pasta, reserving about half the mushrooms in the skillet. Toss pasta in sauce until coated; top with remaining mushrooms and remaining 1 tablespoon Parmigiano-Reggiano cheese for garnish.

SAUSAGE AND MUSHROOM PENNE IN MUSTARD CREAM SAUCE

Steps:

• Squeeze the sausage meat out of their casings and shape into small meatballs. Heat some oil in a heavy based pan and brown the meatballs all over until just cooked. (Another method, which is what I have done, is to cook the whole sausages on the grill or fry them in a pan until cooked, and then slice them up.) Set aside.
• Cook the pasta in a pot of boiling water until al dente, according to packet instructions.
• While the pasta is cooking, heat the olive oil in a large heavy based pan and add the garlic and spring onions and cook over medium heat for a minute.
• Add the mushrooms and sautee till cooked.
• Add the sausages, mustard and cream and simmer until the sauce is reduced. Season to taste with salt and pepper.
• When the pasta is cooked, drain and add to the mustard cream sauce. Mix well.
• Stir in the parmesan cheese if using.
• Dish up onto plates, scatter over basil leaves and serve immediately.

QUICK AND EASY PENNE WITH SAUSAGE, MUSHROOM CREAM SAUCE

Steps:

• In a large skillet, over medium heat saute sausage (casings removed) until crumbled and brown.
• Remove to a paper towel-lined dish with a slotted spoon.
• Add butter, mushrooms and crushed red pepper to same skillet and saute in sausage drippings.
• Cover, cook until mushrooms are tender - about 5 minutes.
• Add chicken broth and whipping cream to skillet - reduce heat to low. Occasionally stirring as sauce thickens.
• In different pot, cook pasta according to directions on box. Drain pasta. Return to same pot.
• Add sausage, mushroom mixture, and cheese to pasta.
• Toss over medium heat, until pasta is coated and sauce begins to thicken.
• Season with salt and pepper to taste.
• **Add more chicken broth if sauce seems dry.

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.

PENNE IN CREAM SAUCE WITH SAUSAGE

Steps:

• Melt butter with oil in heavy large skillet over medium-high heat.
• Add sausage, onion and garic and saute until golden brown and tender, about 7 minutes.
• Drain any excess dripping from skillet.
• Add wine to skillet and boil until almost all liquid evaporates, about 2 minutes.
• Add tomatoes with juices and simmer 3 minutes.
• Add cream and simmer until sauce thickens slightly, about 5 minutes.
• Stir in 4 tablespoons parsley.
• Season to taste with salt and pepper.
• Remove from heat.
• Cook pasta in large pot of boiling, salted water until firm to bite.
• Drain; transfer to large bowl.
• Bring sauce to simmer.
• Pour sauce over pasta.
• Add 3/4 cup cheese and toss to coat.
• Sprinkle remaining 1/4 cup cheese and 2 tablespoons parsley.

SAUSAGE AND MUSHROOM PENNE GRATIN

Steps:

• Cook penne in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente. Reserve 1/2 cup pasta-cooking water, then drain pasta and transfer to a flameproof 3-quart baking dish.
• Preheat broiler.
• Meanwhile, cook sausage in 1 tablespoon oil in a 12-inch nonstick skillet over high heat, stirring occasionally and breaking up any large pieces, until no longer pink. Transfer with a slotted spoon to a bowl, leaving fat in skillet.
• Add remaining tablespoon oil to skillet along with mushrooms and garlic, then cook over high heat, stirring occasionally, until mushrooms are golden, about 3 minutes.
• Return sausage to skillet along with cream, reserved 1/2 cup cooking water, a rounded 1/4 teaspoon salt, and 1/4 teaspoon pepper and boil over high heat, stirring once or twice, until thickened, about 4 minutes. Pour over pasta, then stir in Parmigiano-Reggiano, 1/2 cup mozzarella, and salt to taste. Spread evenly in baking dish and top with remaining mozzarella.
• Broil 3 to 4 inches from heat until golden brown in spots, about 5 minutes.

PENNE IN CREAM SAUCE WITH SAUSAGE

Steps:

• Saute onions and garlic in butter and olive oil until golden brown and tender, about 7 minutes.
• Add sausage, breaking it up as it cooks until golden brown and cooked through, about 7 minutes.
• Add wine and boil until liquid almost evaporates, about 2 minutes.
• Add tomatoes with juice from can and simmer 3 minutes.
• Add half and half and simmer until sauce slightly thickens, about 5 minutes.
• While sauce is cooking boil penne in salted water.
• Drain.
• Add to sauce and toss with cheese.
• Serve with a green salad, Italian bread, and more cheese!

CREAMY SAUSAGE AND TRIPLE MUSTARD CASSEROLE

Steps:

• Heat the oil in a large casserole dish or deep sided frying pan.
• Gently fry the sausages until they are golden brown all over; then remove from the casserole.
• Add the onion and saute until it softens and becomes nicely golden.
• Add the mushrooms and cook for a further 5 minutes.
• Stir in the apple chunks, bay leaf, sage and stock.
• Bring to the boil, then return the sausages to the casserole.
• Reduce the heat, cover with a lid and gently cook for 20 minutes, stirring occasionally.
• The apple pieces should break down and thicken the stock slightly.
• If they are still holding their shape, mash them with the back of a wooden spoon and stir in .
• Mix the mustards into the cream and season with salt and pepper.
• Pour into the casserole and increase the heat.
• Leave the lid off and simmer for about 5 minutes until the sauce has thickened slightly.
• Serve with a big bowl of creamy mashed potato or golden saute potatoes and green vegetables such as green beans, wilted spinach, broccoli or peas.