MUSHROOM CREAM SAUCE WITH SHALLOTS
This is one of my favorite sauce recipes. It is the best cream sauce you will ever have.
Provided by Elle Mcgrath
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy
Time 25m
Yield 3
Number Of Ingredients 8
Steps:
- Place mushrooms in a nonstick skillet over medium heat; add water. Cook, stirring occasionally, until water is evaporated, about 5 minutes.
- Whisk cream and flour into mushrooms until flour is incorporated. Add Asiago cheese, shallot, salt, and black pepper to mushroom mixture, stirring constantly. Cook and stir until sauce thickens, about 7 minutes.
Nutrition Facts : Calories 123.2 calories, Carbohydrate 4.1 g, Cholesterol 40.2 mg, Fat 11.1 g, Fiber 0.3 g, Protein 2.5 g, SaturatedFat 6.9 g, Sodium 454.4 mg, Sugar 0.5 g
MUSHROOM SHALLOT SAUCE
Make and share this Mushroom Shallot Sauce recipe from Food.com.
Provided by dicentra
Categories Sauces
Time 20m
Yield 1 1/3 cups
Number Of Ingredients 8
Steps:
- In a heavy skillet, melt butter, add garlic and shallots and sauté until fragrant, about 2-3 minutes.
- Add mushrooms and cook, stirring frequently, over moderate heat for 5-7 minutes, until mushrooms are soft.
- Stir in wine and cook over high heat for 2-3 minutes more.
- Add basil and parsley and salt and pepper to taste. Heat through.
Nutrition Facts : Calories 277.1, Fat 17.9, SaturatedFat 11, Cholesterol 45.8, Sodium 141.6, Carbohydrate 15.8, Fiber 1.9, Sugar 3.4, Protein 6.9
RED WINE AND WILD MUSHROOM SAUCE
Provided by Tyler Florence
Categories condiment
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Place a clean skillet over medium heat. Add the butter and a 2-count drizzle of oil. When the butter starts to foam, add the shallots and saute for 2 minutes to soften. Add the mushrooms and thyme; season with salt and pepper. Stir everything together for a few minutes. Add the red wine, stirring to scrape up any stuck bits; then cook and stir to evaporate the alcohol. When the wine is almost all gone, add the reserved beef juices. Let the liquid cook down and then take it off the heat. Stir in the cream and chives, and season with salt and pepper.
SHALLOT AND WILD-MUSHROOM SAUCE
Provided by Patricia Wells
Categories condiments
Time 45m
Yield Four to six servings
Number Of Ingredients 6
Steps:
- In a small pan, over medium heat, reduce stock to one cup.
- Rinse mushrooms well, then soak in warm water or additional warm stock, if available, for 20 minutes.
- Saute shallots in butter. Drain mushrooms and saute with shallots.
- In separate saucepan, bring the creme fraiche to a boil, add reduced stock, then shallots and mushrooms. Season to taste and pour over sliced supremes.
Nutrition Facts : @context http, Calories 180, UnsaturatedFat 5 grams, Carbohydrate 10 grams, Fat 14 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 8 grams, Sodium 392 milligrams, Sugar 5 grams, TransFat 0 grams
WILD MUSHROOM SAUCE
This sauce is excellent over most grilled meats, including veal or beef medallions. Mushroom varieties noted are suggestions--substitute based on local availability or preference. A standard mushroom sauce can be prepared by substituting all wild mushrooms for the typical grocery store variety.
Provided by Bill L.
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Melt butter in a saucepan over medium heat. Saute shallots briefly, then stir in all of the mushrooms. Saute until tender and translucent, about 3 minutes. Pour in red wine, and simmer for 3 minutes. Stir in demi glace, and simmer for 6 minutes, or until sauce has thickened.
Nutrition Facts : Calories 388.6 calories, Carbohydrate 21.1 g, Cholesterol 32 mg, Fat 30.4 g, Fiber 1.1 g, Protein 4.5 g, SaturatedFat 10.1 g, Sodium 1923.3 mg, Sugar 1.2 g
SAUTEED WILD MUSHROOMS WITH SPINACH
Provided by Robin Miller : Food Network
Categories side-dish
Time 18m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat oil in a large skillet over medium heat. Add shallots and garlic and saute 1 minute. Add mushrooms and cook 3 to 5 minutes, until mushrooms are tender. Add sherry and soy sauce and bring to a simmer. Add spinach (add spinach in batches if necessary), and simmer 1 to 2 minutes, until spinach wilts, turning frequently.
Nutrition Facts : Calories 86 calorie, Fat 3 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 319 milligrams, Carbohydrate 12 grams, Fiber 4 grams, Protein 7 grams, Sugar 2 grams
SAUTEED WILD MUSHROOMS WITH SHALLOTS AND GARLIC
Provided by Pierre Franey
Categories easy, quick, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Trim the mushrooms, wash them in cold water and drain well.
- If the mushrooms are large, slice them or cut them in halves or quarters.
- Heat a large, heavy skillet and add the olive oil. When it is very hot and almost smoking, add the mushrooms, salt and pepper. Cook over high heat, shaking and tossing the skillet so that the mushrooms cook evenly until they are browned and crisp. They should be almost mahogany in color.
- Add the butter, and quickly sprinkle in the bread crumbs, shallots and garlic, and toss well for 10 seconds. Add the parsley and serve immediately.
Nutrition Facts : @context http, Calories 128, UnsaturatedFat 7 grams, Carbohydrate 7 grams, Fat 10 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 308 milligrams, Sugar 3 grams, TransFat 0 grams
WILD MUSHROOM SAUCE
Enjoy this wild mushroom sauce with a dish such as Tom Kerridge's pork and chestnut wellington. Its boozy creaminess is like a big, warming hug
Provided by Tom Kerridge
Time 20m
Number Of Ingredients 7
Steps:
- Tip the wine and mushrooms into a small saucepan and bring to the boil. Remove from the heat and leave to soak until cool, about 20 mins. Strain through a sieve over a bowl to reserve the wine, pressing the mushrooms with a spoon to extract as much liquid as possible. Set the rehydrated mushrooms aside. Return the wine to the pan and pour in the stock. Bring to the boil and keep on a high heat until reduced by half, about 15 mins. Pour in the cream, reduce the heat to a simmer, and cook until reduced by half again, about 10 mins.
- Meanwhile, finely chop the mushrooms. Heat the butter in a frying pan and fry the mushrooms until just golden. Carefully add the brandy and sizzle briefly, then squeeze in the lemon juice, remove from the heat and set aside. Stir the mushroom mixture into the reduced cream sauce along with any juices from the frying pan, then season. Will keep chilled for up to three days.
Nutrition Facts : Calories 240 calories, Fat 19 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 1 grams sugar, Protein 3 grams protein, Sodium 0.4 milligram of sodium
WILD MUSHROOM-SHALLOT GRAVY
Categories Sauce Herb Mushroom Thanksgiving Low Carb Fall Bon Appétit
Yield Makes 3 cups
Number Of Ingredients 11
Steps:
- Preheat oven to 300°F. Combine oil, shallots and garlic in small glass baking dish. Cover dish with foil. Bake until shallots and garlic are very tender and pale golden, about 1 hour. Cool slightly. Thinly slice shallots and garlic; reserve oil in dish. (Can be prepared 1 day ahead. Cover separately and refrigerate.)
- Transfer 1 tablespoon oil from baking dish to heavy large saucepan. Heat oil over medium-high heat. Add mushrooms, rosemary, thyme, sage, and roasted shallots and garlic to saucepan; sauté until mushrooms are tender, about 5 minutes. Add Marsala and Sherry; boil until syrupy, about 6 minutes. Add stock; boil until liquid is reduced by half, about 10 minutes. Add cream; boil until mixture thickens to sauce consistency, about 5 minutes. Season with salt and pepper. Serve with turkey.
ROAST FILLET OF BEEF WITH SHALLOT & MUSHROOM SAUCE
Try this simple, flavour-packed sauce with top quality beef - it's best carved into thick slices
Provided by Stephen Terry
Time 1h20m
Number Of Ingredients 9
Steps:
- To make the sauce, heat the olive oil in a large frying pan. Add the shallots and mushrooms, then fry for about 10 mins until golden and caramelised. Pour in the vinegar, then simmer until almost evaporated. Add the red wine, then simmer until almost evaporated. Add the beef stock, bring to the boil, then reduce by two-thirds. Pass the mixture through a fine sieve, then keep warm until ready to serve. Can be made the day before and reheated.
- Heat oven to 200C/fan 180C/gas 6. Season the beef generously with salt and pepper. Heat the sunflower oil in a large ovenproof frying pan on a high heat. Add the beef, then sear for 10 mins, turning, until browned all over. Transfer to the oven, then roast for approximately 20 mins, turning after 10 mins. This will give you beef that is medium rare; for medium, roast for an extra 5 mins. Allow the beef to rest on a rack, loosely covered in foil, for 10 mins, then slice into 6 thick slices. Add all juices from the beef to the sauce, then gently heat the sauce up and whisk in the butter.
Nutrition Facts : Calories 474 calories, Fat 23 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Protein 48 grams protein, Sodium 1.17 milligram of sodium
ROAST BEEF WITH WILD MUSHROOM SAUCE AND CARAMELIZED-SHALLOT MASHED POTATOES
Provided by Jeanne Thiel Kelley
Categories Milk/Cream Mushroom Roast Christmas Dinner Beef Tenderloin Brandy Winter Family Reunion Shallot Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- Mix 1 tablespoon thyme, 2 teaspoons coarse salt, and 2 pressed garlic cloves in small bowl. Rub salt mixture over beef tenderloin. Wrap in plastic. Place in 11x7x2-inch baking dish and chill at least 1 day and up to 3 days.
- Heat 3 tablespoons oil in heavy large skillet over high heat. Add oyster and chanterelle mushrooms and sauté until browned, about 8 minutes. Add minced shallot, 1 pressed garlic clove, and 1 teaspoon thyme; sauté 2 minutes. Add 2 tablespoons brandy and stir 20 seconds. Add cream; stir until almost all liquid is absorbed, about 3 minutes. DO AHEAD: Can be made 2 hours ahead. Cover and let stand at room temperature.
- Preheat oven to 400°F. Brush heavy large roasting pan with oil. Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Add beef tenderloin and cook until browned on all sides, about 5 minutes Total. Transfer to prepared roasting pan. Roast until instant-read thermometer inserted into center registers 118°F for rare, about 28 minutes. Transfer beef to cutting board; let rest 10 minutes.
- Meanwhile, rewarm mushroom mixture. Sprinkle flour over; stir to coat. Add remaining 2 tablespoons brandy to roasting pan. Heat over medium heat, scraping up browned bits, then add to mushroom mixture. Add Beef Reduction to mushrooms and bring to boil. Reduce heat to medium-high and simmer until slightly thickened, about 5 minutes. Stir in remaining 1 teaspoon thyme. Season to taste with salt and pepper.
- Thinly slice beef. Divide Caramelized-Shallot Mashed Potatoes among 6 plates. Arrange beef slices on plates. Spoon mushroom sauce over, sprinkle with parsley, and serve.
More about "shallot and wild mushroom sauce recipes"
MUSHROOM-SHALLOT SAUCE RECIPE | COOKING LIGHT | MYRECIPES
From myrecipes.com
Servings 4Calories 79 per serving
CHICKEN SUPREMES WITH WILD MUSHROOM SAUCE RECIPE
From tasteoffrancemag.com
WILD MUSHROOM, HARICOT VERT, AND SHALLOT SAUTé RECIPE | BON APPéTIT
From bonappetit.com
MUSHROOM CREAM SAUCE WITH SHALLOTS PHOTOS RECIPE
From crecipe.com
SKINNYTASTE CHICKEN WITH MUSHROOM-SHALLOT SAUCE RECIPE - HOME …
From homechef.com
HOW TO MAKE WILD MUSHROOM SAUCE - RECIPES AND TIPS TO COOK …
From farmison.com
VENISON WITH WILD MUSHROOM PORT SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
SHALLOT MUSHROOM SAUCE - RECIPES | COOKS.COM
From cooks.com
WILD MUSHROOMS WITH SHALLOTS AND GARLIC - HOW TO FEED …
From howtofeedaloon.com
SHALLOT GARLIC MUSHROOM RECIPE - THE MEDITERRANEAN DISH
From themediterraneandish.com
ROAST CHICKEN WITH WILD MUSHROOM SAUCE - JAMES MARTIN CHEF
From jamesmartinchef.co.uk
ROAST BEEF WITH WILD MUSHROOM SAUCE AND CARAMELIZED-SHALLOT …
From fooddiez.com
MUSHROOMS AND SHALLOTS RECIPES - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
MUSHROOM SHALLOT SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
CREAMY MUSHROOM SAUCE WITH BRANDY - CHEZ LE RêVE FRANçAIS
From chezlerevefrancais.com
MUSHROOM SHALLOT SAUCE FOR STEAK - CREATE THE MOST AMAZING …
From recipeshappy.com
ROASTED MUSHROOMS AND SHALLOTS RECIPE | MYRECIPES
From myrecipes.com
SHALLOTS AND WILD MUSHROOM PASTA RECIPE
From crecipe.com
HOW TO MAKE A DELICIOUS STEAK WITH WILD MUSHROOM SAUCE
From reluctantgourmet.com
CHICKEN WITH MUSHROOM-SHALLOT SAUCE AND WILD RICE RECIPE
From homechef.com
WILD MUSHROOM CREAM SAUCE RECIPE - THE SPRUCE EATS
From thespruceeats.com
WILD MUSHROOM SAUCE - THE GOURMET WAREHOUSE
From gourmetwarehouse.ca
WILD MUSHROOM SAUCE | EMERILS.COM
From emerils.com
7 SHALLOTS AND MUSHROOM SAUCE DISHES IDEAS | COOKING, COOKING …
From pinterest.ca
CREAM SAUCE SHALLOTS - RECIPES - PAGE 5 | COOKS.COM
From cooks.com
RED WINE MUSHROOM SAUCE RECIPE | FOOD & WINE
From foodandwine.com
RISOTTO WITH WILD MUSHROOMS, HERBS, AND SHALLOTS
From fooddiez.com
SHALLOT & MUSHROOM SAUCE RECIPE|HOMEMADE STEAK …
From somersetridge.com
FILET MIGNON WITH WILD MUSHROOM SAUCE - CHOWHOUND
From greatist.com
ROAST BEEF WITH WILD MUSHROOM SAUCE AND CARAMELIZED-SHALLOT …
From bonappetit.com
SHALLOT MUSHROOM SAUCE - RECIPES - PAGE 3 | COOKS.COM
From cooks.com
BROWN BUTTER MUSHROOMS AND SHALLOTS - LORD BYRON'S KITCHEN
From lordbyronskitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love