Mushroom And Sausage Purses With Madeira Cream Sauce Recipes

MUSHROOM AND SAUSAGE PURSES WITH MADEIRA CREAM SAUCE

Steps:

• For Sauce: Boil Madeira and shallots in heavy med. saucepan until almost all liquid evaporates, about 5 min. Add stock and boil until reduced to about 1/2 c, about 10 minutes. Add cream and boil until reduced to sauce consistency, about 10 min. For Purses: Cook sausages in heavy, large skillet over medium high heat until no longer pink, crumbling with fork, about 5 min. Transfer to a bowl using a slotted spoon. Pour off fat from skillet. Add 1/4 c butter and oil to skillet and let butter melt. Add mushrooms and saute 6 minutes. Add shallots and thyme and saute until almost all liquid is absorbed, about 5 minutes. Add sausages and cool. Mix cream cheese and ricotta in bowl to blend. Add mushroom mixture and stir to blend. Stack 2 phyllo sheets on work surface. Cut off a strip to form a 12" square. Reserve strip. Brush square with melted butter. Place 1/8 of sausage mixture in center of square. Gather up corners and form bundle. Gently twist phyllo strip to form ropelike tie, and make a loose knot to form a bundle. Place bundle on a baking sheet, and brush with butter. Repeat with remaining phyllo sheets. (Can be made 4 hours ahead. Cover and chill.) Preheat oven to 400. Bake bundles until golden brown, about 20 minutes. Bring sauce to simmer and spoon onto plates. Top with pastry.

MUSHROOMS WITH GARLIC AND MADEIRA

Steps:

• Heat olive oil in heavy large skillet over high heat. Add mushrooms and sauté until brown but not juicy, about 6 minutes. Add garlic and stir until fragrant, about 30 seconds. Add Madeira and cook until evaporated, about 1 minute. Mix in whipping cream and sliced basil; stir until sauce coats mushrooms, about 1 minute. Season to taste with salt and pepper and serve.

BEEF WITH MUSHROOM AND MADEIRA SAUCE

Steps:

• Shape ground beef into 4 oval patties 1 inch thick.
• Brown in butter and oil in a large skillet over medium high heat for 6-10 minutes or until cooked through.
• Cut the bread diagonally into 4 3/4 inch thick slices and toast.
• Spread each with butter and place on dinner plates.
• Top each bread slice with a hamburger patty and keep warm.
• Add mushrooms to pan drippings.
• Cook over high heat until light brown, stirring constantly.
• Spoon mushrooms over patties.
• Add wine and cream to skillet and boil until sauce is reduced by half and slightly thickened, stirring constantly.
• Pour over patties.

LINGUINE WITH SAUSAGE, MUSHROOM AND CREAM SAUCE

Steps:

• Sauté sausage in heavy large skillet over medium-high heat until brown and cooked through, breaking up large pieces with fork, about 12 minutes. Using slotted spoon, transfer sausage to plate. Add mushrooms and crushed red pepper to drippings in skillet. Cover and cook until mushrooms are tender, stirring occasionally, about 6 minutes. Add 3/4 cup broth and cream to skillet and set aside.
• Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta; return to same pot. Add sausage, mushroom mixture and cheese. Toss over medium heat until sauce coats pasta thickly, adding more broth by 1/4 cupfuls if mixture is dry, about 3 minutes. Season pasta to taste with salt and pepper.