Time 30m Yield 5 Number Of Ingredients 9 Steps:
In a medium saucepan, melt the butter over medium heat. Add onions and garlic and saute about 3 to 5 minutes until onions are translucent. Add mushrooms, basil, salt and pepper and saute an additional 5 to 10 minutes until mushrooms are soft and cooked to desired texture. Remove the pan from the heat and blend in flour. Gradually add milk, stirring constantly. Return the pan to the heat and cook over medium heat until the sauce thickens and comes to a boil. Reduce heat to a simmer and cook for an additional 2 or 3 minutes.
Time 15m Yield 3 servings Number Of Ingredients 9 Steps:
Soak dried porcini in water for two hours at least or for as long as possible. When porcini are soft, drain, reserving liquid, and finely mince the porcini; reserve until later. Heat the butter in a 12 inch skillet. Add the shallots and saute for a few minutes or until tender. Add the sliced mushrooms and saute another minute or so or until they begin to wilt. Add minced drained porcini mushrooms and reserved liquid and reduce until the mushrooms have almost entirely absorbed the porcini liquid. Add the heavy cream and reduce slightly. Season to taste with salt and pepper. Portion out the cooked fedelini and spoon sauce over the top. Garnish with shavings of Parmesan cheese.
Time 2h Yield 8 servings Number Of Ingredients 14 Steps:
Preheat the oven to 350 degrees F. Spread the bread cubes out on a baking sheet and toast in the oven until golden and crisp, about 5 minutes. Set aside to cool. Trim the dry part from the bottom of the cremini stem and quarter. Stem and quarter the shiitakes. Melt 2 tablespoons of the butter with the olive oil in a large skillet over medium heat. Add the mushrooms, shallots, garlic, and rosemary and cook, stirring occasionally, until the vegetables soften and brown, about 25 minutes. Add an additional tablespoon of butter, if needed, to prevent sticking. Carefully add the Cognac (if working over gas, pull the skillet from the heat), and simmer until the liquid is slightly syrupy. Stir in the chicken broth and salt and bring to a simmer. Whisk the cream, eggs, and pepper, to taste, in a large bowl. Add the bread, mushroom mixture, and parsley and toss until the bread is moistened. Transfer the dressing to a buttered 1 1/2-quart baking dish. Bake, uncovered, until the dressing sets and the top browns, about 1 hour. Let dressing sit for 15 minutes before serving.
Time 10m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Melt butter in a skillet. Stir in remaining ingredients except parsley. Cook over medium heat, stirring occasionally,’til mushrooms are tender (3-4 minutes). Stir in parsley before serving.
More about “savory mushroom sauce recipes”
Time 1h20m Yield 1 quart, 4-6 serving(s) Number Of Ingredients 11 Steps:
In a dutch oven cook ground beef and onion till meat is browned and onion is tender; drain. Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally. Remove the bay leaf. Serve over spaghetti.
