MUSHROOM CREAM SAUCE
Provided by Tyler Florence
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Melt butter in a saute pan over low heat. Add garlic and sage. Season with salt and pepper. Add the mushrooms, cook 5 minutes until slightly softened. Pour in cream and heat slowly. When the sauce has reached a velvety smooth consistency, remove from stove. Stir in leek and serve immediately with chicken Marsala ravioli.
MUSHROOMS IN CREAM AND SHERRY HERB CRUST
Provided by Craig Claiborne
Categories side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- To make the herb crust, combine the bread crumbs, Parmesan cheese, Gruy ere cheese, parsley, basil and thyme. Blend and set aside.
- Cut away and discard the stems of all the mushrooms. Cut all the mushroom caps into fairly large bite-size pieces. They will shrink as they cook.
- Heat the butter in a skillet and add the shallots and garlic. Cook, stirring, until wilted.
- Add the mushrooms and cook, stirring, until the mushrooms give up their liquid. Cook until the liquid evaporates. The cooking time should be five to eight minutes. Scrape the mushrooms into a bowl and set aside.
- To the skillet add the Madeira, Sherry, cream, salt and pepper. Cook over moderate heat about 10 minutes or until the sauce is reduced to about one-half cup.
- Meanwhile, preheat the broiler to high.
- Add the mushrooms to the cream sauce and blend. Spoon and scrape the mixture into a heat-proof serving dish. Cover with the herb and crumb mixture.
- Run the dish under the broiler and broil until the crust is nicely browned. Garnish, if desired, with sprigs of fresh parsley or fresh coriander leaves.
Nutrition Facts : @context http, Calories 220, UnsaturatedFat 6 grams, Carbohydrate 7 grams, Fat 18 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 11 grams, Sodium 237 milligrams, Sugar 2 grams, TransFat 0 grams
CREAMY MUSHROOM AND SHERRY SAUCE
A versatile sauce that can be served with chicken, beef, pork, fish and even pasta.
Provided by Michelle Minnaar
Categories Sauce
Time 15m
Number Of Ingredients 6
Steps:
- Melt the butter in hot pan and gently fry the garlic for one minute.
- Add the mushrooms to the garlic and fry them for a few minutes until lightly browned.
- Pour the sherry in and cook until reduced to a glaze which will take about 3 minutes.
- Stir in the cream and let the sauce cook for 1 minute.
- Meanwhile, mix the corn flour with 5ml (1 tsp) of cold water in a cup.
- Reduce the heat and slowly add the slurry to the sauce and stir vigorously to avoid any clotting.
- After the sauce has thickened, serve immediately.
Nutrition Facts : ServingSize 271.9, Calories 406 calories, Sugar 2.5 g, Sodium 48 mg, Fat 33.5 g, SaturatedFat 3.7 g, Carbohydrate 7.5 g, Fiber 1.5 g, Protein 5.8 g, Cholesterol 15 mg
MUSHROOMS IN CREAM SAUCE
Provided by Pierre Franey
Categories dinner, weekday, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Rinse mushrooms if desired and pat dry.
- Heat butter in a heavy skillet and add shallots and mushrooms. Sprinkle with lemon juice, salt and pepper. Cook, stirring, without browning about 5 minutes.
- Add cream and nutmeg and cook over relatively high heat, stirring often, about 2 minutes or until sauce has thickened slightly.
Nutrition Facts : @context http, Calories 153, UnsaturatedFat 5 grams, Carbohydrate 5 grams, Fat 14 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 9 grams, Sodium 296 milligrams, Sugar 3 grams, TransFat 0 grams
CHICKEN AND MUSHROOMS IN SHERRY-CREAM SAUCE
Make and share this Chicken and Mushrooms in Sherry-Cream Sauce recipe from Food.com.
Provided by evelynathens
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Pat chicken dry and toss with flour and season to taste.
- In a large skillet, heat 1 tblsp of oil over high heat until hot but not smoking; brown chicken and transfer to a bowl.
- Heat remaining tblsp of oil until hot but not smoking and saute onions, garlic and mushrooms, stirring, for 2-3 minutes, or until golden.
- Add Sherry and lemon juice and deglaze skillet, stirring and scraping up brown bits.
- Stir in chicken, cream and broth. Taste and adjust seasoning.
- Bring to a boil and boil until thickened.
- Arrange noodles on a platter, spoon chicken and sauce over and sprinkle with parsley.
SHERRY CREAM MUSHROOMS
Categories Mushroom Appetizer Sauté Vegetarian
Yield 15 cocktail size servings or 4 medium appetizers
Number Of Ingredients 8
Steps:
- Melt butter in large pan & saute shallots until they begin to soften. Add mushrooms, sprinkling with salt & pepper. Saute until almost tender. Add sherry, stir until evaporated. Add 1 C cream and cook until sauce thickens & reduces. Season with salt & pepper as needed. Serve over toasted baguette slices & garnish with parsley.
MUSHROOM PASTA SAUCE
When Louise Graybiel is out of spaghetti sauce and doesn't have time to make it from scratch, she relies on this easy recipe that makes the most of canned items. "It has a sweet taste that kids enjoy," says the Toronto, Ontario cook.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield about 7 cups.
Number Of Ingredients 7
Steps:
- In a large saucepan, combine all ingredients. Bring to a boil, stirring frequently. Reduce heat. Simmer, uncovered, for 15 minutes; cool. Transfer to freezer bags or containers. Freeze for up to 3 months. , To use frozen sauce: Thaw in the refrigerator overnight. Heat and serve.
Nutrition Facts : Calories 249 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2266mg sodium, Carbohydrate 55g carbohydrate (31g sugars, Fiber 7g fiber), Protein 7g protein.
MUSHROOM, SHERRY & GRAIN MUSTARD SAUCE
Try Gordon Ramsay's 'meaty' sauce to set off a big T-bone steak
Provided by Gordon Ramsay
Categories Side dish
Time 20m
Number Of Ingredients 10
Steps:
- Heat the oil in a large pan and fry the mushroomswith the garlic and thyme, stirring until softened.
- Pour in 100ml sherry and cook until reduced to a glaze, about 3 mins. Add the vinegar and cook for a few secs more. Mix in the remaining sherry and the stock, bring to the boil and simmer for 3 mins.
- Remove the garlic and thyme, then mix in the crème fraîche and mustard. Pour in any juices from the steak, then add the parsley.
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