BEST MUSHROOM GRAVY
Steps:
- Melt the butter (or bacon grease, lard or beef drippings - any of these will yield the most flavor) in a pan over medium-high heat and fry the onions until beginning to brown. Add the garlic and cook another minute.
- Add the mushrooms and cook 7-8 minutes or until golden and the liquid from the mushrooms has evaporated. Add the ground porcini mushrooms and cook for another minute.
- Add the butter and melt. Add the flour, stir to combine and cook for about 3 minutes, stirring continually. This will cook off the flour flavor and brown the flour to create more depth of flavor in the gravy.
- Add the beef broth, vinegar, thyme, sugar, salt and pepper. Whisk continually until the gravy is thickened. Cover and simmer on low, stirring occasionally, for 5-10 minutes. Add salt and pepper to taste. If you prefer the gravy thinner add a little more water (or heavy cream if using).Note: To make this gluten free simply omit the step of adding the flour and then, at the very end after you've added the broth and seasonings, stir in a cornstarch slurry made with one tablespoon of cornstarch dissolved in 2 tablespoons of water and simmer for a minute until thickened.
Nutrition Facts : Calories 151 kcal, Carbohydrate 8 g, Protein 4 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 30 mg, Sodium 530 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
SUPERB SAUTEED MUSHROOMS
These mushrooms are the quintessential topping for all types of steak. Also excellent over baked potatoes. I have people calling me and asking me for the recipe even years after I have made them for them. They are that good!!
Provided by IrishMountainGirl
Categories Side Dish
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Heat olive oil and butter in a large saucepan over medium heat. Cook and stir mushrooms, garlic, cooking wine, teriyaki sauce, garlic salt, and black pepper in the hot oil and butter until mushrooms are lightly browned, about 5 minutes. Reduce heat to low and simmer until mushrooms are tender, 5 to 8 more minutes.
Nutrition Facts : Calories 199.2 calories, Carbohydrate 5.3 g, Cholesterol 22.9 mg, Fat 19.2 g, Fiber 1.2 g, Protein 3.9 g, SaturatedFat 6.9 g, Sodium 375.7 mg, Sugar 2.5 g
MUSHROOM SAUCE
Recipe video above. From steaks to chicken, chops to pasta, this creamy Mushroom Sauce is one you'll make over and over again. See in post for more uses!Luxurious yet simple, the key here is getting complexity into the sauce using wine, parmesan and broth. See note for how to lighten this up.Makes around 3 cups - enough to generously smother 4 to 5 pieces of protein, or toss through pasta for 3 to 4 people.
Provided by Nagi
Categories Sauce
Time 20m
Number Of Ingredients 10
Steps:
- Heat oil and melt butter in a skillet over medium high heat. Add mushrooms and leisurely cook until golden brown - takes about 4 to 5 minutes. No need to stir constantly.
- Just before they're done, add the garlic and a pinch of salt and pepper. Cook until garlic is golden (~ 1 minute).
- Add white wine - it will sizzle! Stir, scraping the bottom of the skillet, for 1 minute or until mostly evaporated.
- Add broth, cream and parmesan. Stir, then lower heat to medium so the sauce is simmering - do not boil rapidly, cream may split.
- Stir occasionally and simmer for 2 - 3 minutes until it thickens. It shouldn't be super thick, this is a rich sauce.
- Stir through thyme, adjust salt and pepper to taste. Remove from stove.
- Serve over steak or other cooked protein. Toss through pasta, stuff into baked potatoes, serve with roast beef, chicken or pork, smothered omelettes. See in post for more ideas!
Nutrition Facts : Calories 337 kcal, Carbohydrate 5 g, Protein 6 g, Fat 31 g, SaturatedFat 18 g, Cholesterol 101 mg, Sodium 157 mg, Sugar 1 g, ServingSize 1 serving
CONTEST-WINNING CHICKEN WITH MUSHROOM SAUCE
It looks impressive, but this mouthwatering chicken and mushroom sauce comes together in no time. I think its flavor rivals that of many full-fat entrees found in fancy restaurants. -Jennifer Pemberton, Muncie, Indiana
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Mix cornstarch and milk until smooth. Pound chicken with a meat mallet to 1/4-in. thickness., In a large nonstick skillet, heat oil over medium heat; cook chicken until no longer pink, 5-6 minutes per side. Remove from pan., In same pan, heat butter over medium-high heat; saute mushrooms and onion until tender. Stir in sherry, salt and pepper; bring to a boil. Stir cornstarch mixture and add to pan. Return to a boil; cook and stir until thickened, 1-2 minutes. Return chicken to pan; heat through.
Nutrition Facts : Calories 225 calories, Fat 9g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 541mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges
MUSHROOM SAUCE
Rich and full of umami savouriness, this simple creamy mushroom sauce is perfect with steak, chicken or tossed through hot pasta
Provided by Miriam Nice
Time 25m
Number Of Ingredients 5
Steps:
- Pour 100ml of boiling water over the dried porcini and leave to stand for 5 mins. In a saucepan, heat the butter and add the shallots, frying gently until they are soft and translucent. Add the chestnut mushrooms and cook for 5 mins more. When they are cooked, pour in 1 tbsp of the liquor from the porcini and discard the rest. Chop the porcini and add them to the pan. Fold in the crème fraîche, bring to a simmer then season.
Nutrition Facts : Calories 215 calories, Fat 21 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.06 milligram of sodium
WILD MUSHROOM SAUCE
This sauce is excellent over most grilled meats, including veal or beef medallions. Mushroom varieties noted are suggestions--substitute based on local availability or preference. A standard mushroom sauce can be prepared by substituting all wild mushrooms for the typical grocery store variety.
Provided by Bill L.
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Melt butter in a saucepan over medium heat. Saute shallots briefly, then stir in all of the mushrooms. Saute until tender and translucent, about 3 minutes. Pour in red wine, and simmer for 3 minutes. Stir in demi glace, and simmer for 6 minutes, or until sauce has thickened.
Nutrition Facts : Calories 388.6 calories, Carbohydrate 21.1 g, Cholesterol 32 mg, Fat 30.4 g, Fiber 1.1 g, Protein 4.5 g, SaturatedFat 10.1 g, Sodium 1923.3 mg, Sugar 1.2 g
GOTTA BE THE BEST LOW FAT MUSHROOM SAUCE EVER!!
This sauce is so simple and tastes absolutely divine! It can be used in so many ways! I stumbled over it when I didn't have the ingredients I wanted in the kitchen and thought I would be adventurous. Well good on me!!! This is a definite regular in our house over a big fat T-bone with chips and salad but we also have it with chicken and mashed potatoes. I truly love making this sauce because you really can't go wrong! The only wrong thing you can do...is not try it!!! It is LOW FAT too!!!
Provided by djmjbaker
Categories Sauces
Time 10m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- This sauce is really quick and only takes about 5 minutes to make once everything is prepared!
- White mushrooms are fine to use if you don't have Portabelo and you can chop them or slice them - whatever you prefer.
- Put the oil or butter in a medium sized fry pan with the mushrooms and cook them on a medium heat until they start to soften slightly. Add 3/4 can of evaporated milk and the tablespoon of balsamic vinegar and keep it at a medium heat.
- While the mushrooms are cooking in the milk (this won't take long!) quickly mix a little of the milk with the cornflour to form a paste. Add this to the sauce and keep stirring and it will start to thicken. Don't be afraid to bring it to the boil, it won't go funny.
- This is where it is up to you how thick you want the sauce! If it becomes too thick just add more Evaporated Milk till you get the desired consistency. If it is not thick enough just make up some more cornflour paste and add it a little at a time until it is just right. You really can't fail to get it the way you want. The best advice I can give is don't have the pan too hot and make sure you keep stirring!
- Also taste it before you add any salt and pepper as the Balsamic gives it such a nice flavour you don't want to overpower the sauce with too much salt and pepper. If it doesn't have enough flavour, add another dash of Balsamic Vinegar. It really is that simple!
- Pour it over steak and chips or any meat that takes your fancy! Or you can cook up some cubed chicken breast and add them to the sauce and serve with mashed potatoes and greens for a healthy delicious meal! This recipe can easily be doubled.
- One tip to give it your sauce more flavour is after you have cooked your steaks use the same pan and leave the juice. It saves on washing and adds that richness. Get saucy!
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