Creamy Herb Mushroom Sauce Recipes

CREAMY HERB-MUSHROOM SAUCE

Steps:

• Melt butter in 2-quart saucepan over medium heat. Cook shallots and mushrooms in butter, stirring occasionally, until tender.
• Stir in flour, thyme and parsley. Cook, stirring constantly, until slightly thickened.
• Gradually stir in half-and-half and wine until smooth. Cook, stirring constantly, until thickened. Serve immediately.

CREAMY HERB MUSHROOM CHICKEN

Steps:

• This recipe moves fast so prep all of your ingredients prior to turning on the stove. Mince Garlic, chop herbs and thickly slice mushrooms.
• Heat a large heavy skillet over medium heat and add 1/2 Tbsp butter and 1/2 Tbsp oil. Once oil is hot, add thickly sliced mushrooms and season with 1/2 tsp garlic salt. Let mushrooms sizzle about 5 min, stirring occasionally until they are golden brown then remove to a plate.
• Season chicken all over with 1 tsp garlic salt. In the same pan over medium heat, add another 1/2 Tbsp butter and 1/2 Tbsp oil. Add chicken in a single layer and sauté about 2 min on each side or until just cooked through.
• Add minced garlic and sauté 1 minute, stirring frequently until garlic is fragrant. Add chopped dill, parsley, green onion to the pan and sauté/stir another 1 minute to soften herbs.
• Return mushrooms to the pan then stir in 3/4 cup heavy cream. Bring to a light boil and continue to cook 2 min until sauce is slightly thickened then remove from heat. Sauce will thicken more as it cools. Season with more garlic salt, to taste if needed.

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 CREAMY HERB MUSHROOM SAUCE

Steps:

• Cook and drain pasta as directed on package; cover to keep warm.
• Meanwhile, in 12-inch nonstick skillet, melt butter over medium-high heat. Cook onion in butter 8 to 10 minutes, stirring occasionally, until soft and golden. Add mushrooms, chopped sage and thyme; cook until mushrooms are tender, about 5 minutes. Stir in whipping cream, cheese, salt and pepper.
• Pour sauce over cooked pasta; toss gently to coat. Garnish with herbs.