Kellys Mushroom Sauce Recipes

KELLY'S MUSHROOM SAUCE

Steps:

• Melt the butter and the oil in a large skillet over medium heat.
• Add the mushrooms and sauté about 3 minutes.
• Stir in 1 cup of the beef broth and both of the mustards.
• Increase the heat to high and boil to reduce by half (about 5 minutes).
• Add remaining broth 1/4 cup at a time, boiling until sauce is reduced by half with each addition.
• Stir in the cream and boil until sauce coats the back of a spoon (about 3 minutes).

EASIEST MUSHROOM SAUCE

Steps:

• In a medium saucepan over medium heat, combine broth, flour, mushrooms, green onions and butter. Cook, stirring constantly, until golden brown and thickened.

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.

CREAMY MUSHROOMS

Steps:

• Melt butter in a medium saucepan over medium heat. Saute mushrooms until tender. Stir in flour, milk and soy sauce; cook, stirring, until thickened. Season with salt and pepper to taste.

MUSHROOM SAUCE

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.