Basil Mushrooms In Cream Sauce Food

BASIL CREAM SAUCE

Steps:

• In a food processor, combine basil and garlic. Begin processing, and pour in olive oil in a thin stream. Process for about 40 seconds, or until mixture begins to emulsify. Add pine nuts and Parmesan, then blend for 1 minute.
• Heat cream in a saucepan over low heat until simmering. Pour 1/2 of the hot cream into the processor with basil pesto, and pulse for 20 seconds to incorporate. Pour mixture back into cream, and simmer for 5 minutes, or until thickened.

PASTA WITH BASIL CREAM SAUCE

Steps:

• Melt the butter in a pan then add the onion. Cook until soft and translucent.
• Add the garlic, basil and dried herbs (if using) and cook for another 30 seconds.
• Pour in the cream and allow to come to a simmer. Simmer for 5-7 minutes until the sauce covers the back of a spoon easily.
• Transfer sauce to a food processor or blender (or use an immersion blender) and blend until smooth.
• Pour the sauce back into the pan and add lemon juice, salt and pepper to taste. Bring to a simmer and add cooked pasta or serve over cooked chicken.

CHICKEN WITH MUSHROOM CREAM SAUCE

Steps:

• Pound chicken breasts with a meat mallet to flaten.
• Sprinkle chicken breasts with salt, basil and thyme. Using a large saucepan over low heat, saute chicken breasts in olive oil until juices run clear -- approximately 10-15 minutes. Turn heat off, cover with lid and allow chicken to remain in pan for 10 minutes.
• In a small saucepan saute mushrooms in olive oil. Add minced garlic and wine.
• Remove chicken from large saucepan to a plate.
• Place mushroom mixture in large saucepan and stir to loosen brown bits from bottom of pan. Allow mushrooms to simmer approximately 2 minutes.
• Add heavy cream. In a small cup, dissolve cornstarch with cold water and add to cream. Heat and stir until sauce thickens.
• Place chicken breasts back in pan and spoon sauce over chicken. Allow chicken to reheat. Sprinkle parmesan cheese on top. Serve with pasta of choice.
• Enjoy!

LEMON BASIL CREAM SAUCE

Steps:

• MELT butter in a large skillet over medium-high heat; add garlic, and saute 1 to 2 minutes.
• Add half-and-half and chicken broth.
• Bring to a boil, and cook 8 minutes or until reduced by half.
• WHISK together lemon juice and cornstarch until smooth.
• Whisk lemon juice and 1/2 teaspoon pepper into butter mixture, and cook, whisking constantly, 2 minutes or until thickened.
• Remove from heat.
• DO NOT ADD BASIL UNTIL READY TO SERVE.

TOMATO BASIL MUSHROOM PASTA SAUCE

Steps:

• Heat the olive oil in a large sauce pan. Lower to medium heat and add the chopped onion. Saute until it starts to brown, 5-10 minutes.
• Add the minced garlic and cook for 2-3 more minutes.
• Add the wine to deglaze the pan, making sure to scrape up all the browned onion and garlic. Cook on medium-high heat until almost all the liquid evaporates, about 5 minutes.
• Stir in the tomatoes, mushrooms, basil, oregano, salt, and pepper. Cover, and simmer on low heat for 15 minutes.

BALSAMIC MUSHROOMS WITH BASIL

Steps:

• In a bowl mix together balsamic vinegar, soy sauce, sriracha and brown sugar. Mix well and set aside.
• Heat olive oil in a cast iron skillet (or any other pan) on medium heat. Once the oil is hot, add the sliced garlic and let them cook until they start changing color, around 2 minutes.
• Then add the sliced mushrooms and stir. Cook the mushrooms on medium heat for 6 to 7 minutes until they release all the moisture and start turning golden-ish in color.
• Add in the prepared sauce to the pan. Mix well until sauce is well combined with the mushrooms.
• Add the black pepper and stir well.
• Cook for a minute and then turn off the heat. Stir in the basil.
• Serve these balsamic mushrooms with more basil. These can be enjoyed with rice, noodles or even on a toast!

CREAMY BASIL MUSHROOMS

Steps:

• Heat the oil and butter in a skillet on a medium high heat.
• Once hot add the mushrooms with a little salt and pepper.
• Cook until they start to brown, stir occasionally (about 5 minutes)
• Add in the minced garlic and cook for another couple of minutes.
• Add in the cream and mustard to the skillet and bring to a simmer.
• Simmer til the cream sauce has thickened, this only takes a couple of minutes.
• Take off of the heat and stir in the fresh basil.
• Serve with more basil to garnish.

BASIL MUSHROOMS IN CREAM SAUCE

Steps:

• Melt the butter with the olive oil in a skillet over medium heat. Cook the mushrooms and basil in the mixture until the mushrooms are warm. Pour the rum and sherry over the mushrooms and continue to cook until the mushrooms soften. Stir in the lemon juice, sour cream, and Parmesan cheese; simmer until heated through. Season with salt to serve.

CREAMY MUSHROOM SAUCE WITH GARLIC AND DIJON

Steps:

• Melt the butter in a large skillet. Add the sliced mushrooms and cook until browned and they lose their liquid.
• Add the garlic and stir for one minute. Add the herbs and cook for 2 more minutes. Don't let the garlic burn.
• Stir the flour into the mushrooms and cook for 1 minute. Add the wine, mustard, and cream. Whisk until smooth and bubbly. Taste and add salt and pepper to taste.