COUNTRY PUB MUSHROOM SAUCE
This is the recipe used in our local country pub and given to me by the chef. You can also brown some chopped bacon (a smoked bacon is nice) with the mushrooms and follow the recipe to make a very easy entrée served on crisp buttered toast or add some chopped cooked chicken to the sauce (we like it with bacon & chicken) and serve stirred through some hot cooked pasta spirals for a quick meal. It is a very versatile recipe but we like it best served over a nice juicey grilled steak. :) Note: I use a good heaped teaspoon of crushed garlic from a jar in place of the 1 clove garlic because we like garlic and also I season well with freshly ground black pepper & a little salt if needed.
Provided by Jen T
Categories Sauces
Time 10m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Saute the mushrooms in the butter until soft.
- If using add in some chopped bacon and continue cooking til this is lightly cooked.
- Add wine, stock, cream and garlic.
- If using now is the time to add in some cooked chopped chicken.
- Bring to a boil and then continue cooking for a few minutes uncovered until thickened to the consistency you like.
- Add chives if using and serve either as is over steak etc, or with bacon added over some toast triangles, or with chicken & bacon added over spiral pasta.
Nutrition Facts : Calories 344.1, Fat 31.7, SaturatedFat 19.5, Cholesterol 100.2, Sodium 199.1, Carbohydrate 8.8, Fiber 1.3, Sugar 3.2, Protein 6.8
MUSHROOM SAUCE
Since this savory sauce uses beef broth, instead of the pan drippings, it can be made ahead. Add arrowroot only when ready to serve. I usually use white mushrooms; I have also used chanterelles.
Provided by Jimmi
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 20m
Yield 4
Number Of Ingredients 12
Steps:
- In a medium saute pan, melt 1/4 cup butter over medium heat. Add sliced mushrooms; cook and stir until soft. Remove mushrooms from pan, and set aside.
- Add 1 tablespoon butter to pan, and melt . Add shallots; cook and stir until translucent. Add mushrooms, and cook until soft. Add thyme, bay leaf, and red wine. Reduce.
- In a small bowl, dissolve arrowroot in 1/4 cup cold beef broth. Stir remaining broth into sauce, and bring to a boil. Whisk in arrowroot mixture, and stir until thick. Add reserved mushrooms. Season to taste with freshly ground black pepper and salt.
Nutrition Facts : Calories 167 calories, Carbohydrate 4.1 g, Cholesterol 38.1 mg, Fat 14.8 g, Fiber 0.5 g, Protein 3 g, SaturatedFat 9.3 g, Sodium 499.8 mg, Sugar 0.9 g
WILD MUSHROOM SAUCE
Make and share this Wild Mushroom Sauce recipe from Food.com.
Provided by litldarlin
Categories Sauces
Time 30m
Yield 1/3 cup, 4-5 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in a large nonstick skillet over medium-high heat.
- Add shallots and cook 2 minutes.
- Add mushrooms and cook 3 to 5 minutes, until they start to release juices.
- Add chicken broth and thyme and bring to a simmer.
- Simmer 10 minutes; until sauce thickens (sauce should reduce to about 1½ cups).
- Remove from heat, add parsley and season to taste with salt and black pepper.
- Note: All sauces can be made in advance and refrigerated for up to 3 days.
Nutrition Facts : Calories 88.5, Fat 3.2, SaturatedFat 0.6, Sodium 41.4, Carbohydrate 13.9, Fiber 1.7, Sugar 3.1, Protein 3.9
CREAMY MUSHROOMS ON TOASTED COUNTRY BREAD
Provided by Susan Herrmann Loomis
Categories Milk/Cream Wine Dairy Mushroom Appetizer Sauté Vegetarian Lunch White Wine Fall Spring Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 appetizer servings
Number Of Ingredients 10
Steps:
- 1. Place the dried morels in a medium-sized bowl and pour the water over them. Let sit for 1 hour, then lift the mushrooms from the soaking water, and strain the water if necessary through several thicknesses of cheesecloth. Reserve the soaking liquid.
- 2. Place the morels and the button mushrooms in a medium-sized, heavy bottomed saute pan, pour the wine over them and place over medium-high heat. Cook the mushrooms in the wine, which should remain at a vigorous boil, stirring from time to time so they cook evenly, until all but about 1 tablespoon of the wine has evaporated, and the mushrooms are still moist, not dry which will take 8 to 10 minutes. Lower the heat to medium, add the butter to the mushrooms and stir until it has melted, then sprinkle the flour over the mushrooms and stir constantly for about two minutes, so the flour is completely mixed into the mushrooms. Add the mushroom cooking liquid and stir until it is thoroughly blended with the ingredients in the pan and has begun to thicken, about 4 minutes. Stir in the crème fraîche and cook until it is thickened and completely incorporated into the ingredients and the mushrooms are tender though not completely limp, 4 to 5 minutes. Taste for seasoning.
- 3. While the mushrooms are cooking, toast the bread lightly on each side, and place two pieces on each of four plates. Pour equal amounts of mushrooms and sauce over the bread. Garnish the plates with the chervil, and serve immediately.
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- Cook mushrooms until they are browned and soft stirring occasionally, about 5-7 minutes. Once the mushrooms are soft add the minced garlic and cook for an additional 1 minute until fragrant.
- Add the half and half, fresh thyme, dried thyme, salt and pepper to taste. Turn heat up and bring sauce to a boil for about 1 minute, then reduce heat to low and whisk until slightly thickened, about 2 minutes.
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