Time 30m Yield 10 Number Of Ingredients 10 Steps:
Heat butter and olive oil in a skillet over medium-high heat until butter is melted. Add mushrooms and cook until golden brown, 4 to 5 minutes. Season with garlic, salt, and pepper. Cook until garlic is fragrant, about 1 minute. Pour in wine, and allow to sizzle while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Cook until wine is mostly evaporated, about 1 minute. Stir in cream and chicken broth, lower heat to medium, and simmer slowly, stirring occasionally, until sauce thickens but does not separate, 2 to 3 minutes. Stir in thyme and adjust seasoning with salt and pepper, if needed.
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.
Time 25m Yield 4 Number Of Ingredients 8 Steps:
Whisk the cream of mushroom soup, soy sauce, parsley, black pepper, Italian seasoning, chili powder, sugar, and milk together in a saucepan until smooth. Bring to a simmer over medium heat, then reduce heat to medium-low, and simmer 15 minutes, stirring occasionally.
Time 20m Yield 4 serving(s) Number Of Ingredients 9 Steps:
Set water for cooking pasta on to boil. Cook pasta for time indicated on box, drain. While boiling water and cooking pasta, bring olive oil to heat over medium high in sauce pan. Add in onion, sautee for 5 minutes or until soft, add in garlic and continue to sautee for 2 more minutes. Stir in sour cream, can of soup, broth (or wine), worchestershire and pepper, stir until smooth. Reduce heat to medium and bring to simmer. When sauce is thickened to your liking, stir in parmesan cheese then combine with the cooked, drained pasta.
Time 15m Yield 16 Number Of Ingredients 8 Steps:
Melt butter in 2-quart saucepan over medium heat. Cook shallots and mushrooms in butter, stirring occasionally, until tender. Stir in flour, thyme and parsley. Cook, stirring constantly, until slightly thickened. Gradually stir in half-and-half and wine until smooth. Cook, stirring constantly, until thickened. Serve immediately.
Time 45m Yield 4 servings. Number Of Ingredients 15 Steps:
Cook fettuccine according to package directions. , In a large skillet, melt butter over medium heat. Add mushrooms; cook and stir until mushrooms are tender, 5-7 minutes. Add garlic; cook and stir 1 minute longer. Stir in wine. Cook and stir until reduced by half. Stir in cream, stock, sherry, rosemary, basil, thyme, salt, pepper and cayenne. Bring to a boil; cook and stir until thickened, 15-20 minutes. Drain fettuccine. Serve sauce over pasta. Garnish with parsley.
More about “cream of mushroom sauce recipes”
Time 30m Yield 6 servings. Number Of Ingredients 8 Steps:
In a large saucepan, heat butter over medium-high heat; saute mushrooms and onion until tender., Mix flour, salt, pepper and 1 can broth until smooth; stir into mushroom mixture. Stir in remaining can of broth. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; stir in cream. Simmer, uncovered, until flavors are blended, about 15 minutes, stirring occasionally.
