Best Portabella Mushroom Sauce Recipes
CHEESE RAVIOLI WITH PORTABELLA MUSHROOM SAUCE
I wasn't in the mood for marinara sauce on my ravioli, so I made this up, inspired by Olive Garden's Portabella Mushroom Ravioli, which is one of my favorites. When his ravioli was gone, my husband tried to lick his plate, but I wouldn't let him! It was delicious, quick and easy! Not exactly like Olive Garden's, but it was equally delicious!
Provided by hhorn
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Heat 10-12" saucepan over medium-high heat.
- Add oil and melt butter.
- Add mushrooms, onions, and garlic and saute until mushrooms are browned and onions soft, being careful not to scorch the garlic.
- Sprinkle in 1 Tbps flour and stir, cooking for 1-2 minutes.
- Add chicken broth, wine, 2 Tbsp grated parm, nutmeg, marjoram, sage, thyme, salt and pepper and stir until smooth.
- Reduce heat to medium and reduce for 2-3 minutes.
- Stir in milk and return to bubble.
- Serve over cooked ravioli and garnish with fresh chopped tomato, sliced scallions, and grated Parmesan cheese.
CHICKEN TORTELLINI WITH PORTABELLA MUSHROOM SAUCE
Dinner ready in 20 minutes! Enjoy chicken tortellini with portabella mushroom sauce - a mild Italian meal.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 6
Number Of Ingredients 5
Steps:
- Cook and drain tortellini as directed on package. Melt margarine in 10-inch skillet over medium heat. Cook mushrooms in margarine, stirring occasionally, until brown and tender. Stir mushrooms and sage into Alfredo sauce. Toss with tortellini.
Nutrition Facts : Calories 365, Carbohydrate 24 g, Cholesterol 125 mg, Fiber 1 g, Protein 16 g, SaturatedFat 23 g, ServingSize 1 Serving, Sodium 320 mg
GARLIC-SPIKED ROAST BEEF WITH PORTABELLA MUSHROOM SAUCE
Dino, our ever-vigilant head of security, is also a helluva good cook, though he hasn't ingested a vegetable since the mid '60s. This is how he makes roast beef, and this is how I like to sauce it-sneaking in lots of luscious mushrooms. Try to get your hands on the baby bellas. They're packed with flavor and slice up nicely into bite-size pieces.
Yield feed 6 to 8
Number Of Ingredients 16
Steps:
- Preheat the oven to 350°. Stab the meat with a thin knife and stuff the garlic slices into the slits. Make a loose rub with the olive oil and Creole Seasoning; then massage it into the roast. Let the roast sit in the rub for a couple of hours, if you've got the time, or cook it up right away.
- Set the roast, fat side up, on a rack in a roasting pan. Roast for 1 to 1 1/4 hours, or til a meat thermometer hits 135° (see page 34).
- Get to work on the sauce while the meat's roasting. Clean and chop two-thirds of the mushrooms, and slice the remaining third. Set aside. In hot olive oil, flash-cook the onions and peppers with a pinch of salt and pepper for about a minute. Add the chopped mushrooms and cook til nice and soft. Toss in the bay leaves and garlic and cook for 1 minute more. Pour in the wine and simmer for 2 minutes. Add the broth and simmer for 10 minutes more. Then add the sliced portabellas, parsley, and oregano. Give it a good seasoning with salt and pepper. Pull out and discard the bay leaves. At the very end, finish the sauce with the heavy cream. Keep it warm, but don't let it boil.
- Slice the meat across the grain. Pour any juices that have collected on the cutting board or in the roasting pan into the sauce. Serve up the sliced meat with some sauce ladled over it.
PORTABELLA MUSHROOM SAUCE
I got this recipe from a pasta cookbook. I don't remember what it was called, but it's a great sauce.
Provided by mosma
Categories Sauces
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Rinse and thinly slice mushroom caps.
- On a low heat, combine wine, parsley, garlic, and mushrooms. Stir frequently.
- Sauté 5 minutes or until mushrooms are cooked through.
- Remove skillet from heat. Slowly add alfredo sauce.
- Season with salt and pepper to taste.
- Pour over pasta, garnish with cheese.
- Serve immediately.
Nutrition Facts : Calories 61.6, Fat 2.5, SaturatedFat 1.4, Cholesterol 7.3, Sodium 131.3, Carbohydrate 3.4, Fiber 0.7, Sugar 1, Protein 4.4
HONEY BALSAMIC PORTABELLA MUSHROOM SAUCE
I love portabello mushrooms and wanted to make a simple but elegant sauce to pair with my Parmesan-Pesto Crusted Flounder and came up with this. Of course the boy-child loved the fish but snubbed the sauce (ah-well he's got no taste)
Provided by Norelllaura1
Categories Sauces
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Saute garlic and shallot in 1 Tbs. of oil until translucent.
- Add mushrooms, vinegar, butter and honey. Cover and cook over medium heat until almost done and add rosemary leaves and cook for another minute or two.
- Can be served over Pamesan-Pesto Crusted Flounder or as a side dish.
Nutrition Facts : Calories 265.1, Fat 24.3, SaturatedFat 11.9, Cholesterol 45.8, Sodium 11.6, Carbohydrate 11.4, Fiber 1.9, Sugar 5.1, Protein 3.7
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