Cheese And Mushroom Sauce Recipes

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.

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.

CHEESY MUSHROOMS IN A CREAMY GARLIC SAUCE

Steps:

• Saute mushrooms in butter for about 4 minutes
• Add wine and allow to reduce should take about 3 minutes.
• Add garlic and sundried tomato puree, stir through.
• Add cream and stock, stir through
• Add parmesan and season with black pepper heat on low for about 4 minutes. Do not allow the cream to boil.
• Divide into 2 tapas style dishes and sprinkle with parmesan or your chosen cheese? Grill for 5 minutes.
• Serve with bread

TORTELLINI WITH MUSHROOM SAUCE

Steps:

• In a large pot of boiling salted water, cook tortellini according to package instructions; drain.
• Meanwhile, in a large skillet, heat oil over medium-low heat. Add mushrooms and garlic; cook, stirring frequently, until mushrooms are tender, about 7 minutes.
• Add 1 cup water; season with salt and pepper. Cook until liquid is reduced by half, about 5 minutes. Remove from heat; add tortellini, Parmesan, butter, and parsley. Toss to coat; serve.

GREEN BEANS WITH CREAMY MUSHROOM SAUCE

Steps:

• Heat 2 tablespoons olive oil in a 12-inch nonstick skillet over medium-high heat. Add shallots; cook until deep golden, stirring occasionally, 4 to 5 minutes. Drain shallots on paper towels, reserving drippings in skillet.
• Add green beans, water, 1/4 teaspoon salt, and 1/8 teaspoon pepper to reserved drippings. Cook over medium-high heat, covered, for 2 minutes. Cook, uncovered, until beans are crisp-tender and starting to blister, stirring occasionally, about 6 minutes more. Transfer to a platter; keep warm.
• For mushroom sauce, add the remaining 1 tablespoon oil to the skillet. Add mushrooms; cook and stir over medium heat for 1 minute. Add thyme, garlic, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook until mushrooms are golden, stirring frequently, about 2 minutes more. Mix in flour; gradually stir in milk. Cook and stir until thick and bubbly. Continue cooking and stirring for 2 minutes more.
• Pour mushroom sauce over beans and top with sauteed shallots and crumbled goat cheese.

MUSHROOM PASTA SAUCE

Steps:

• In a large saucepan, combine all ingredients. Bring to a boil, stirring frequently. Reduce heat. Simmer, uncovered, for 15 minutes; cool. Transfer to freezer bags or containers. Freeze for up to 3 months. , To use frozen sauce: Thaw in the refrigerator overnight. Heat and serve.