MUSHROOMS IN WHITE WINE SAUCE
This is a great side dish for mushroom lovers. I like to make this for holiday dinners instead of the usual vegetable fare.
Provided by LINDAAL
Categories Side Dish Vegetables Onion
Time 35m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oil in a large skillet over medium heat. Stir in onions and garlic, and cook until tender, about 5 minutes. Stir in mushrooms, 1/2 cup water, wine, and chicken bouillon. Season with basil, salt, and pepper. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally. Mix together cornstarch with 1/4 cup water. Stir into mushrooms, and cook until thickened, about 5 minutes.
Nutrition Facts : Calories 114.8 calories, Carbohydrate 4.9 g, Cholesterol 0.1 mg, Fat 9.3 g, Fiber 0.9 g, Protein 2.6 g, SaturatedFat 1.6 g, Sodium 197.7 mg, Sugar 1.6 g
CREAMY MUSHROOM SAUCE
This all-purpose mushroom sauce is very creamy and can be used over pasta, roast beef, chicken, pork, or baked potatoes.
Provided by Michele
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
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.
Nutrition Facts : Calories 138.6 calories, Carbohydrate 2.2 g, Cholesterol 42.4 mg, Fat 13 g, Fiber 0.3 g, Protein 3 g, SaturatedFat 7.9 g, Sodium 145.7 mg, Sugar 0.7 g
SAUCE BECHAMEL AUX CHAMPIGNONS (WHITE SAUCE WITH MUSHROOMS)
A easy sauce that works very well on vegetables and fish. Can be prepared with or without the mushrooms. This recipe comes from Marie Antonin Careme, "L'Art de la cuisine francaise au dix-neuvieme siecle", 1854, vol III. Preparation and cook times are approximate. Enjoy.
Provided by -GEORGE-
Categories European
Time 15m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Prepare a sauce bechamel:.
- Melt 2 tablespoons of butter in a small sauce pan over medium heat.
- Stir in the flour and cook for a couple of minutes.
- Do not allow the flour to brown.
- Gradually mix in the milk and bring to a low boil.
- When the sauce is thick and smooth, stir in the nutmeg and pepper.
- Taste for salt.
- Keep the sauce at a low simmer until needed.
- Prepare the mushrooms:.
- Heat 2 tablespoons of butter in a fry pan over medium heat.
- Add the sliced mushrooms, sprinkle lightly with salt and cook.
- Stir often to prevent burning.
- When the mushrooms start to release water, add the lemon juice and increase the heat to high.
- When all the liquid has evaporated, add the mushrooms to the sauce.
- Just before serving, off the heat, stir in the last 1 tablespoon of butter.
MUSHROOMS WITH WHITE SAUCE
Make and share this Mushrooms With White Sauce recipe from Food.com.
Provided by Len in Bucharest
Categories Vegetable
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- cut the mushrooms, chicken and onion.
- cook the chicken in a wok with 1 tbs of oil and remove.
- clean the wok, brown the onion with 2-3 tbs of oil.
- add the mushrooms and cover.
- cover and let it cook for 20 mins on a low flame until the mushrooms are soft.
- mix some water (or mushrooms sauce or the chicken sauce) with the flour and the egg yolk. The mix consistency should be similar to that of the yolk so add more water if needed.
- remove the cover, add the flour mix and the chicken pieces.
- stir until the sauce is as thick as you like it.
- enjoy.
Nutrition Facts : Calories 217, Fat 9.5, SaturatedFat 2.7, Cholesterol 84.7, Sodium 50, Carbohydrate 17.4, Fiber 3, Sugar 4.8, Protein 18.8
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