White Mushroom Sauce Recipes

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.

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.

Steps:

• Melt butter in sauce pan over low heat, blend in flour, salt and dash white pepper (black is fine).
• Blend milk and soup in bowl.
• Add milk and soup all at once, cooking quickly, stirring constantly until mixture bubbles and thickens.
• Remove sauce immediately upon bubbling.
• Add 1/2 cup shredded sharp Cheddar cheese.
• EASY METHOD: Combine 1 can soup, 1/3 cup milk; heat- Add 1/2 cup shredded Cheddar cheese; stir until melted.