Cheese And Mushroom Sauce Recipes

GARLIC CHEESE MUSHROOM SAUCE

Steps:

• Stir butter, flour and milk over low heat until sauce thickens--be careful not to scorch it. Add cheese and continue to stir in sauce so cheese melts.
• Meanwhile, sautee' mushrooms in additional butter with garlic.
• After cheese has melted in sauce, add mushrooms. Pour over pasta.
• Note: I've found with this recipe that there's no such thing as "too much" garlic. The flavor is really absorbed by the mushrooms. I typically use 6-8 cloves.

EASY MUSHROOM GARLIC CHEESE SAUCE

Steps:

• Pour condensed soup in small saucepan.
• Add milk and stir.
• Warm over low-medium heat.
• Stir in shredded Cheddar cheese 1/2 cup at a time.
• Stir every 30 seconds or so, until cheese is completely melted.
• Continue to heat another minute then serve immediately.

MUSHROOM CHEESE SAUCE

Steps:

• Combine cornstarch and milk in a saucepan, whisking until smooth.
• Add 2 tbs butter, basil, salt& pepper.
• cover and bring to a boil.
• Uncover boil 1 minute stirring constantly.
• Reduce heat to low, add sour cream and cheese.
• Stir constantly until cheese melts and mixture is well blended.
• Remove from heat.
• Saute mushrooms in remaining 2 tbs butter till tender.
• Stir mushrooms into cheese sauce.
• Serve over beef or vegetables.

CREAMY MUSHROOM SAUCE

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.

PASTA WITH MUSHROOM CHEESE SAUCE

Steps:

• heat the oil in a saucepan, add onions, garlic and mushrooms and saute until soft.
• Add cream and simmer until sauce starts to thicken,.
• With a wooden spoon, stir in the mersey Valley, reduce heat.
• Season with salt and pepper, add basil.
• Cook pasta in plenty of salted boiling water, drain and toss with the sauce.
• Sprinkle with grated parmesan cheese and serve in a pasta dish.
• Serve with some crusty bread and a tomato and onion salad.

CHICKEN, CHEESE, AND WINE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Layer the chicken breast halves into the bottom of a baking dish. Stir the cream of mushroom soup, mushrooms, garlic, curry powder, salt, and black pepper together in a bowl until mixed. Add the white wine to the soup mixture and stir until smooth; pour over the chicken breast halves. Sprinkle the Cheddar cheese and paprika over the mixture.
• Bake in the preheated oven until the chicken is no longer pink in the center and the juices run clear, about 90 minutes. An instant-read thermometer inserted into the center of a chicken breast should read at least 165 degrees F (74 degrees C).

STEAK IN MUSHROOM AND BLUE CHEESE SAUCE

Steps:

• Season the steaks with salt and pepper. Heat the oil in a heavy skillet on medium-high heat. Add the steaks and sear on high heat until done to your preference, about 2-4 minutes per side for rare to medium rare.
• Let the steaks rest in a heated oven until ready to eat.
• Melt the butter in the same pan. Add the onion and saute at medium heat until tender, about 5 minutes. Add the garlic and thyme and saute until fragrant, about a minute.
• Add the mushrooms and season with salt and pepper and saute until tender, about 5 minutes. Add the broth and cognac and deglaze the pan and simmer until it has thickened and reduced by about half.
• Remove from heat and stir in the blue cheese and pour over the steaks. Garnish with additional blue cheese crumbles.