Best Cheese And Mushroom Sauce Recipes

SHRIMP AND MUSHROOM LINGUINI WITH CREAMY CHEESE HERB SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Add linguini and cook until tender, about 7 minutes. Drain.
• Meanwhile, heat 2 tablespoons butter in a large skillet over medium-high heat. Add mushrooms; cook and stir until tender. Transfer to a plate.
• In the same pan, melt 1/2 cup butter with the minced garlic. Stir in the cream cheese, breaking it up with a spoon as it melts. Stir in the parsley and basil. Simmer for 5 minutes. Mix in boiling water until sauce is smooth. Stir in cooked shrimp and mushrooms; heat sauce through.
• Toss linguini with shrimp sauce and serve.

CHEESE TORTELLINI WITH ITALIAN SAUSAGE AND MUSHROOM-SPINACH CREAM SAUCE

Steps:

• Heat a nonstick skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned, about 10 minutes.
• Heat olive oil in a large pot over medium-high heat. Add onion and garlic; saute until the onion is translucent, about 5 minutes. Reduce heat; add tomatoes, spinach, mushrooms, basil, salt, and pepper. Bring to a simmer, stirring as needed.
• Combine cream, milk, cheese, and flour in a bowl. Add to the tomato mixture and return to a simmer. Stir occasionally until reduced, about 15 minutes.
• While the sauce is reducing, bring a large pot of water to a boil. Add tortellini and boil gently until tender, about 6 minutes. Drain the tortellini. Mix with the tomato sauce and serve.

GRILLED STEAK WITH CARAMELIZED ONIONS, BLUE CHEESE, WILD MUSHROOM RELISH AND ROASTED RED PEPPER SAUCE

Steps:

• Combine oil, garlic, chiles, and lime zest in a large shallow baking dish. Add steak and turn to coat. Cover and refrigerate for at least 4 hours or overnight. Preheat grill or grill pan over high heat. Remove steak from marinade, season with salt and pepper and grill for 2 to 3 minutes on either side until golden brown and cooked to medium-rare doneness. Let rest 5 minutes and slice on the bias into 1/2 inch thick slices. Preheat oven to 425 degrees F.
• Place 8 tortillas on a flat work surface. Top each tortilla with 2 ounces of the cheddar. Divide the onions and steak over the cheese. Crumble 1 ounce of the blue cheese on top of the steak. Stack the tortillas to make 4 (2-layer) quesadillas and top each with the remaining tortillas. Brush the tops with olive oil and sprinkle with about 1/2 teaspoon of ancho chile powder. Carefully transfer the quesadillas to a baking sheet and bake in the oven until golden brown and the cheese has melted, about 5 to 7 minutes. Serve each with a large dollop of the Mushroom Relish on top and garnish with chopped cilantro and Roasted Red Pepper Sauce.
• For the grilled onions: Heat oil in a large saute pan over medium heat. Add the onions, season with salt and pepper and cook until soft and caramelized, about 25 to 30 minutes. For the wild mushroom relish: Heat oil in a large saute pan over high heat. Add the mushrooms and cook until golden brown. Add the garlic and cook for 1 minute. Add the wine and cook until completely reduced. Stir in the vinegar, thyme and parsley and season with salt and pepper, to taste.
• Place peppers, onion, chipotle, lime juice and honey in a blender and blend until smooth. With the motor running, slowly add the oil and blend until emulsified. Season with salt and pepper, to taste.

CHICKEN, MUSHROOM AND SPINACH PASTA WITH BLUE CHEESE SAUCE

Steps:

• Prepare the pasta, according to package directions, while you make the rest of the meal.
• Put half the olive oil in a large pan, add the diced chicken and brown- set aside.
• Put the rest of the olive oil in the pan and add the onions and mushrooms.
• Cook until the juices from the mushrooms disappear (about 5- 7 mins) Add the chicken and spinach and mix thoroughly.
• Add the sour cream and blue cheese and stir over a low heat until the blue cheese is melted.
• Add the cooked pasta and stir to mix.
• Add salt and pepper to taste and serve.

STEAK IN MUSHROOM AND BLUE CHEESE SAUCE

Steps:

• Season the steaks with salt and pepper. Heat the oil in a heavy skillet on medium-high heat. Add the steaks and sear on high heat until done to your preference, about 2-4 minutes per side for rare to medium rare.
• Let the steaks rest in a heated oven until ready to eat.
• Melt the butter in the same pan. Add the onion and saute at medium heat until tender, about 5 minutes. Add the garlic and thyme and saute until fragrant, about a minute.
• Add the mushrooms and season with salt and pepper and saute until tender, about 5 minutes. Add the broth and cognac and deglaze the pan and simmer until it has thickened and reduced by about half.
• Remove from heat and stir in the blue cheese and pour over the steaks. Garnish with additional blue cheese crumbles.

SHRIMP AND MUSHROOM LINGUINI WITH CREAMY CHEESE HERB SAUCE

Steps:

• 1. Bring a large pot of lightly salted water to a boil. Add linguini, and cook until tender, about 7 minutes. Drain.
• 2. Meanwhile, heat 2 tablespoons butter in a large skillet over medium-high heat. Add mushrooms; cook and stir until tender. Transfer to a plate.
• 3. In the same pan, melt 1/2 cup butter with the minced garlic. Stir in the cream cheese, breaking it up with a spoon as it melts. Stir in the parsley and basil. Simmer for 5 minutes. Mix in boiling water until sauce is smooth. Stir in cooked shrimp and mushrooms, and heat through.
• 4. Toss linguini with shrimp sauce, and serve.

PECAN AND MUSHROOM BURGER WITH BLUE CHEESE SAUCE

Steps:

• Combine yogurt, blue cheese, chives (if using) and dressing in a small bowl and blend with a fork to make a chunky sauce. Refrigerate it while you make the burgers; it will keep for up to 2 days.
• Place bulgur and 1/4 teaspoon salt in a small bowl. Pour the boiling water over, cover and set aside until the water is absorbed, about 20 minutes. Drain in a sieve, pressing out excess liquid.
• Meanwhile, spray a large nonstick skillet with cooking spray and turn on stove to medium heat. Add mushrooms, onion and remaining 1/2 teaspoon salt; cook, stirring, until the vegetables are softened, 8 to 10 minutes. Stir in vinegar and garlic. Immediately transfer the mixture to a plate and let cool to room temperature, about 30 minutes.
• Combine the vegetable mixture in a food processor; pulse briefly until coarsely chopped. Add egg; pulse briefly, scraping down the sides if necessary, until the mixture is cohesive but roughly textured. Transfer to a bowl; stir in bulgur, breadcrumbs, pecans Italian seasoning and pepper. Mix well.
• With dampened hands, form the mixture into eight 1/2-inch-thick patties, using about 1/2 cup for each. (I made mine into 13 mini burgers using a slider station).
• Place burgers on a cookie sheet (coated with cooking spray) and place under a broiler on high. Mine took 8 minutes to crisp ever so slightly and to become heated through. You can also cook them in a frying pan for 4 minutes per side (mine fell apart doing this though, that's why I put the rest of them under the broiler).
• Garnish the burgers with watercress and the blue cheese sauce, if desired.

MUSHROOM, POTATO AND GOAT CHEESE STRUDEL IN SWEET PEPPER SAUCE

Steps:

• For the Strudel Dough: In a mixing bowl with a paddle attachment, blend all ingredients until dough becomes stretchy and does not snap away from itself (10 to 15 minutes). Cover in plastic wrap and let relax for 1 hour. This can be made in advance and refrigerated but allow to return to room temperature before stretching.
• For the Filling: Boil potatoes in salted water until cooked through. Drain, dice and set aside. In a large pan over medium heat, saute onions in butter until, almost translucent (5 minutes). Add mushrooms and continue sauteing fully cooked. Add wine and herbs and saute for an additional 2 minutes. Season with salt and pepper to taste. Place in a large bowl and allow to cool. Toss potatoes and goat cheese into mushroom mixture.
• For the Sweet Pepper Sauce: In a medium saucepan, saute onions over medium heat for 3 minutes. Add peppers and saute until heated through. Add wine and thyme and simmer until peppers are soft, approximately 10 to 12 minutes. Remove thyme. Puree peppers with a hand blender or in a food processor. Strain. Season with salt and pepper. Add cream, heat to a simmer. Pour the sauce onto the plate and then place strudel on top.
• To assemble Preheat oven to 350 degrees.
• Place dough in the middle of a floured clean tablecloth. Press out as far as it can go. Then from underneath, start pulling and stretching the dough from the middle outward. Keep pulling the dough until it is almost translucent. If it tears, don't worry. Many layers will be folded. Stretch the dough out to about a 2.5 foot square. Brush entire dough (gently) with melted butter. Sprinkle with bread crumbs. Along one side of the dough, spread the filling, leaving a 3-inch overhang to fold over filling. Begin rolling the filling up in the dough, using the tablecloth to help you roll evenly. Place on a baking sheet. Bake for 1/2 hour. Serve with greens as a lunch or on its own as an appetizer with Chardonnay.

ROSEMARY AND GOAT CHEESE STUFFED CHICKEN WITH WILD MUSHROOM SAUCE

Steps:

• Preheat the oven to 450 degrees F.
• Remove the backbone and wings from the chicken. Press the chicken open like a book. Carefully remove the bones from the chicken leaving the whole chicken intact with the skin. You can ask your butcher to do this for you.
• In a small bowl, combine the goat cheese, rosemary, and olive oil. Season with salt and pepper and mash together with the back of a fork.
• Turn the chicken over so the skin side is up. Gently loosen the skin by inserting your fingers underneath it to make a pocket. Stuff the rosemary goat cheese under the skin evenly over the breasts and legs. Tuck the skin back over the chicken. Season both sides of the chicken well with salt and pepper. Drizzle a little olive oil over the chicken and rub well.
• Heat a large, ovenproof saute pan over high heat. When the pan is hot, add enough olive oil to coat the bottom of the pan. When the oil is hot and begins to shimmer when swirled, add the chicken, skin side down. Cook the chicken until the skin side is a deep golden brown, about 8 to 10 minutes. Carefully turn the chicken over and transfer to the oven. Roast for 10 minutes, or until the chicken is cooked through and the juices run clear.
• Remove the chicken from the pan and keep warm. Remove all but 2 tablespoons of the fat from the pan and return to the heat. Add 1 tablespoon of the butter and the shallots and saute for 2 minutes, scraping the bottom of the pan with a wooden spoon to loosen the browned bits. Add the mushrooms and season with salt and pepper. Saute for 2 minutes, or until the mushrooms begin to brown. Add the stock and bring to a simmer. Cook 5 minutes or until reduced by 1/3. Stir in the remaining tablespoon of butter and remove from the heat. Pour the sauce over the chicken and garnish with the chives. Serve immediately.

ASPARAGUS, MUSHROOM AND TOMATO BAKE WITH SEASONED CHEESE SAUCE

Steps:

• Preheat oven to 375 F degrees. Cover a baking pan or cookie sheet with foil (for easy cleanup).
• Drizzle the olive oil over the mushrooms and asparagus and gently toss to coat them.
• Put the mushrooms in the center of the pan; arrange the asparagus on both sides of the mushrooms with tips pointing in both directions on both sides of the mushrooms; reserve the tomatoes at this point.
• Bake the mushrooms and asparagus in the oven for about 15-20 minutes.
• Scatter the tomatoes over top of asparagus; drizzling a touch of olive oil over the top of the tomatoes.
• Sprinkle a touch of sea salt over top of tomatoes and asparagus and bake for approximately another 10 minutes. Make sure to check your asparagus and mushrooms to desired tenderness.
• For the sauce:
• Pour the milk into a medium sized saucepan.
• Make an 'ornament' with the onion, bay leaf and clove by using the clove to pierce the bay leaf and then poke the bay leaf into the onion; add your 'ornament' to the milk in the saucepan.
• Warm the milk gently over low heat, to infuse the flavors, until it just begins to boil; cover and let rest for about 15 minutes or so while you follow the next step.
• In another medium saucepan melt the butter over low heat; mix in the flour and cook for a couple of minutes stirring constantly.
• Add the milk to the butter/flour mixture 1/2 cup at a time; cook and stir until all the milk has been added.
• For a stronger flavor in your sauce you can add the onion from the milk mixture at this point.
• Cook over low heat until thick, about 20-25 minutes; stirring occasionally so it doesn't burn on the bottom.
• Once the sauce has thickened remove the onion, and add salt and pepper to taste; leaving the sauce over very low heat.
• Stir in the cream (if using) to give a silky texture to the sauce. You don't have to use it all depending on the thickness of your sauce; keeping in mind the cheese will also thicken the sauce further.
• Add the mustard and cheese to the sauce until the cheese is melted; BE VERY CAREFUL NOT TO LET BOIL!. The cheese will separate and it will not look appealing.
• Drizzle the Cheese Sauce over top of the baked vegetables and serve.

ITALIAN SAUSAGE, GRILLED MUSHROOM, PROVOLONE CHEESE AND SLAW PANINI WITH RANCH ADOBO SAUCE.

Steps:

• Method: BBQ or grill fresh Italian sausage until cooked through. Slice and place on hoagie roll. Top with mushrooms, cheese and cold slaw. Grill in Panini press or in frying pan until warmed trough, bread is toasted and cheese is melted.

GOAT CHEESE AND MUSHROOM CHILES RELLENOS WITH RED CHILE SAUCE

Steps:

• DO AHEAD (if desired)!! Can be made one day ahead. Cover and chill. Char chiles directly over gas flame or in broiler until blackened on all sides. Enclose paper bag and let steam 10 minutes. Using small knife, scrape off blackened skin, taking care not to tear chiles. Carefully cut slit in each chile, from stem end to tip. Remove seeds, keeping chile intact. Melt butter in heavy large skillet over medium-high heat. Add shallot and thyme. Saute until shallot is translucent, about 2 minutes. Add mushrooms; sprinkle with salt and pepper. Saute until mushrooms are browned, about 7 minutes. Add Sherry and stir until almost dry, 1-2 minutes. Refrigerate mixture 10 minutes. Add goat cheese and cilantro. Stir to incorporate. Place 1 piece Monterey Jack lengthwise on each chile. Divide mushroom mixture among chiles; press openings to seal. DO AHEAD (if desired)!! Can be made one day ahead. Cover and chill. Preheat oven to 450. Generously brush rimmed baking sheet with oil. Whisk flour and cornstarch in shallow bowl. Brush chiles with egg white; roll in flour mixture to coat. Transfer to prepared sheet. Bake chiles until browned and Jack cheese melts, about 8 minutes per side. Ladle 1/4 cup of salsa (or red chile sauce) onto each plate. Garnish with avocado, sour cream, and additional cheese.

PORK WITH LINGUINE AND BLUE CHEESE MUSHROOM SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Meanwhile, melt 1 tablespoon of butter in a skillet over medium heat. Add the pork tenderloin, and cook until meat is no longer pink inside. Remove from skillet and keep warm.
• Melt 2 tablespoons of butter in the same skillet over medium-high heat; stir in mushrooms and cook until tender. Pour in chicken broth and bring to a simmer. Once the broth is hot, stir the blue cheese and salt until the cheese has melted.
• Mix together the water and cornstarch and slowly add to the simmering broth. Cook for 1 minute until thick and clear, stirring continually. Serve over linguine and pork medallions.

GOAT CHEESE AND MUSHROOM CHILES RELLENOS WITH RED CHILI SAUCE

Steps:

• Char chiles directly over gas flame or in broiler until blackened on all sides. Enclose in plastic bag and let steam for 10 minutes. Using small knife, scrape off blackened skin, taking care not to tear chiles. Carefully cut slit in each chile, from stem end to tip. Remove seeds, keeping chile intact. Melt butter in heavy large skillet over medium-high heat. Add shallot and thyme; saute until shallot is translucent, about 2 minutes. Add mushrooms; sprinkle with salt and pepper. Saute until mushrooms are browned, about 7 minutes. Add Sherry; stir until almost dry, 1 to 2 minutes. Refrigerate mixture 10 minutes. Add goat cheese and cilantro; stir to incorporate. Place 1 piece Monterey Jack cheese lengthwise inside each chile. Divide mushroom mixture among chiles; press openings to seal. (Do ahead: Can be made 1 day ahead. Cover and chill.) Preheat oven to 450 degrees F. Generously brush rimmed baking sheet with oil. Whisk flour and cornstarch in shallow bowl. Brush chiles with egg white; roll in flour mixture to coat. Transfer to prepared sheet. Bake chiles until browned and Jack cheese melts, about 8 minutes per side. Ladle 1/4 cup Red Chile Sauce onto each plate and garnish with desired sides.

ASPARAGUS, MUSHROOM, AND PROCUITTO PASTA WITH GOAT CHEESE SAUCE

Steps:

• In a large stockpot bring a few quarts of water to a boil to cook the pasta. Follow the package directions but do remove the pasta about 2 minutes before the package said it will be done. You will mix the sauce and pasta together and the pasta will finish cooking in the sauce. In a large skillet place tablespoon of oil and heat to med-high. When hot, place in a single layer the mushrooms. Do not add salt and pepper at this time, and when you think you need to flip them over don't. Wait a little longer, you are looking for a nice brown color on the mushroom. Remove and finish remaining mushrooms and add additional oil as needed. Cook the mushrooms in batches (could take up to 3 or 4) in the pan. Add another tablespoon of olive oil and saute the aspsagus pieces till just tender and add in garlic and salt and saute for another 30 seconds. Move to plate with mushrooms. Saute the prosciutto till crisp and then add chicken broth, bring to a simmer, add butter and goat cheese. When just melted add back the vegtables and cream. Add in black pepper. Add in almost cooked pasta and toss for anohter minute till done. If it looks to dry add in some of the reserved pasta water. Garnish: Crumbled goat cheese and parsley

CHEESE RAVIOLI WITH GARLIC, MUSHROOM AND ROSEMARY SAUCE RECIPE - (4.4/5)

Steps:

• Heat a large pot of boiling water over high heat and season generously with salt (make it taste like the ocean). . Heat a saute pan over medium-high heat. Add 2 tablespoons of butter and the olive oil. Once hot, add rosemary sprigs and mushrooms. Toss the mushrooms and season with salt and pepper. . Meanwhile drop the ravioli in the boiling water and stir with a wooden spoon. Then add the garlic and shallot to the pan and toss to coat. Cook 2-3 minutes, or until the garlic and shallots are cooked through. Cook the ravioli one minute shorter than the packaged instructions. Drain ravioli, reserving the pasta water, and put into the saute pan. Add about 1/3 cup of the pasta water along with the remaining 2 tablespoons of butter. Add Parmigiano and toss the pasta until the sauce is creamy and emulsified. Serve immediately. .

ROSEMARY AND GOAT CHEESE STUFFED CHICKEN WITH WILD MUSHROOM SAUCE

Steps:

• 1. Preheat the oven to 450 degrees F. 2. In a small bowl, combine the goat cheese, rosemary, and olive oil. 3. Season with salt and pepper and mash together with the back of a fork. 4. Gently loosen the skin by inserting your fingers underneath it to make a pocket. 5. Stuff the rosemary goat cheese under the skin evenly. Tuck the skin back over the chicken. 6. Season both sides of the chicken well with salt and pepper. 7. Drizzle a little olive oil over the chicken and rub well. 8. Heat a large, ovenproof saute pan over high heat. 9. When the pan is hot, add enough olive oil to coat the bottom of the pan. 10. When the oil is hot and begins to shimmer when swirled, add the chicken, skin side down. 11. Cook the chicken until the skin side is a deep golden brown, about 8 to 10 minutes. 12. Carefully turn the chicken over and transfer to the oven. 13. Roast for 10 minutes, or until the chicken is cooked through and the juices run clear. 14. Remove the chicken from the pan and keep warm. 15. Remove all but 2 tablespoons of the fat from the pan and return to the heat. 16. Add 1 tablespoon of the butter and the shallots and saute for 2 minutes, scraping the bottom of the pan with a wooden spoon to loosen the browned bits. 17. Add the mushrooms and season with salt and pepper. Saute for 2 minutes, or until the mushrooms begin to brown. 18. Add the stock and bring to a simmer. 19. Cook 5 minutes or until reduced by 1/3. 20. Stir in the remaining tablespoon of butter and remove from the heat. 21. Pour the sauce over the chicken and garnish with the chives. 22. Serve immediately.

CHEESE AND MUSHROOM SAUCE

Steps:

• Melt butter in pan and add flour. Make thin sauce using liquid from mushrooms. Add milk to make about 2 C. Add cheese, mustard, pepper, and salt. Do not have sauce too thick. Serve over rice.