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
PASTA WITH MUSHROOM CREAM SAUCE
This will make a nice meatless dinner for 2 or a side dish for 4. Add a dash of red-pepper flakes for a flavor boost.
Provided by MizzNezz
Categories Vegetable
Time 16m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Cook pasta according to pkg directions; drain.
- In skillet, heat butter over med-hi and saute mushrooms for 2 minutes.
- Add onions and garlic; cook for 1 minute.
- Add flour and cook and stir for 1 minute.
- Add milk, basil, salt and pepper.
- Cook and stir until sauce is thickened and smooth.
- Remove from heat; add Parmesan cheese.
- Toss with drained pasta.
- Sprinkle with parsley.
QUICK & EASY MUSHROOM CREAM SAUCE WITH PASTA
So fast its ready by the time the water boils and pasta cooks. This is a very tasty cream sauce that isn't murder on the waistline. Its amazingly customizable with adding in fresh veggies, coooked shrimp or chicken... sure to be a regular on your busy weeknight menus.
Provided by Meghan
Categories Weeknight
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.
CHAMPAGNE SHRIMP AND PASTA
A friend of mine gave me this recipe, and it has become a family favorite. It is an elegant enough for company yet very simple to make, especially if you purchase shrimp that has already been peeled.
Provided by TKF123
Categories Main Dish Recipes Pasta Shrimp
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 6 to 8 minutes or until al dente; drain.
- Meanwhile, heat oil over medium-high heat in a large frying pan. Cook and stir mushrooms in oil until tender. Remove mushrooms from pan, and set aside.
- Combine shrimp, champagne, and salt in the frying pan, and cook over high heat. When liquid just begins to boil, remove shrimp from pan. Add shallots and tomatoes to champagne; boil until liquid is reduced to 1/2 cup, about 8 minutes. Stir in 3/4 cup cream; boil until slightly thick, about 1 to 2 minutes. Add shrimp and mushrooms to sauce, and heat through. Adjust seasonings to taste.
- Toss hot, cooked pasta with remaining 1/4 cup cream and parsley. To serve, spoon shrimp with sauce over pasta, and top with Parmesan cheese.
Nutrition Facts : Calories 607.5 calories, Carbohydrate 38.9 g, Cholesterol 254 mg, Fat 29 g, Fiber 2.7 g, Protein 31.5 g, SaturatedFat 14.6 g, Sodium 459.1 mg, Sugar 3.2 g
CREAMY MUSHROOM PASTA
Make this creamy mushroom pasta dish on days when you need a big bowl of comfort. Cream, parmesan, white wine, lemon zest and parsley make this a rich and flavourful dinner
Provided by Esther Clark
Categories Dinner, Main course, Pasta, Supper
Time 40m
Number Of Ingredients 11
Steps:
- Heat the oil and butter in a medium saucepan. Fry the onion over a low heat for 10 mins or until softened and translucent.
- Add the mushrooms and cook for 10 mins over a medium heat. Add the garlic and cook for 2 mins. Add the wine and bring to a simmer, reduce the liquid by half.
- Add the double cream and bring to a simmer, then add the lemon zest and parmesan. Season with salt and plenty of black pepper.
- Meanwhile, cook the pasta following pack instructions. Reserve 100ml of the pasta water. Toss the pasta in the pan with the creamy sauce and enough of the reserved water to loosen. Stir through the parsley, divide into bowls and top with extra cheese, if you like.
Nutrition Facts : Calories 681 calories, Fat 51 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 25 grams protein, Sodium 1 milligram of sodium
QUICK MUSHROOM CREAM PASTA
Very easy and so delicious! I received this e-mail from a Cooking Village e-mail. It's such a nice side dish or we even eat it as the main course.
Provided by Dine Dish
Categories Spaghetti
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine mushrooms and wine in a large skillet; Bring to a boil over medium heat.
- Cook until wine is reduced to 1/4 cup.
- Add cream and tarragon to mushroom mixture in skillet; Cook until sauce is thickened, about 5 minutes.
- Stir in green onions, lemon juice, salt and pepper.
- Remove from heat.
- Meanwhile, cook pasta according to package directions; Drain well.
- Place pasta in a large serving bowl.
- Top with sauce and toss gently to coat.
CREAMY MUSHROOM SAUCE FOR PASTA
Creamy mushroom sauce for pasta, steak, or chicken.
Provided by andsha
Categories Creamy Pasta Sauce
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Place porcini mushrooms in a bowl and cover with hot water. Let soak until plumped up, about 30 minutes.
- Pour mushrooms and soaking liquid into a coffee filter or fine mesh sieve set over a bowl. Save soaking liquid for sauce. Rinse rehydrated mushrooms well to remove any grit, then coarsely chop.
- Add butter to a large, nonstick skillet over medium-low heat. When butter has melted, add parsley and garlic; stir to combine. Stir in chopped mushrooms. Moisten the mixture with a few tablespoons reserved soaking water. Cook, stirring a few times, until the moisture has largely evaporated, about 5 minutes.
- Add cream and wine and stir to combine. Cook at barely a simmer until liquid has reduced slightly, about 5 minutes. Season with salt and pepper.
Nutrition Facts : Calories 428.3 calories, Carbohydrate 9.9 g, Cholesterol 115.3 mg, Fat 38.3 g, Fiber 2.4 g, Protein 5.7 g, SaturatedFat 23.8 g, Sodium 192 mg, Sugar 0.8 g
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- Heat 2 Tbsp. oil in a Dutch oven or other large pot over medium-high. Cook half of mushrooms in a single layer, undisturbed, until edges are brown and starting to crisp, about 3 minutes. Give mushrooms a toss and continue to cook, tossing occasionally, until all sides are brown and crisp, about 5 minutes more. Using a slotted spoon, transfer mushrooms to a plate; season with salt. Repeat with remaining 2 Tbsp. oil and mushrooms and more salt.
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