MUSHROOM MAC AND CHEESE
Provided by Giada De Laurentiis
Categories main-dish
Time 50m
Yield 6 servings
Number Of Ingredients 20
Steps:
- For the topping: Mix the panko, Parmesan, salt and pepper together in a small bowl. Set aside.
- For the pasta: In a large pot of boiling salted water, cook the pasta for 10 minutes (it should still be firm as it will continue to cook in the sauce). Drain and set aside, reserving about 1 cup of the pasta-cooking water.
- While the pasta cooks, heat a 3 1/2-quart Dutch oven over medium-high heat. Add the olive oil, mushrooms, thyme, 1/2 teaspoon salt and the shallots. Cook, stirring occasionally, until softened and beginning to brown. Remove the cooked mushrooms to a plate and drizzle with the truffle oil.
- Preheat the broiler to high.
- Reduce the heat to medium under the Dutch oven. Add the butter and flour and mix with a wooden spoon to form a paste. Continue to cook, stirring constantly, for another minute. Slowly whisk in the milk. Bring this mixture to a simmer, whisking occasionally to prevent sticking on the bottom. Simmer for 5 minutes. Whisk in the gruyere, fontina and Parmesan and stir until fully incorporated.
- Add the pasta, reserved pasta water, cooked mushroom mixture, 3/4 teaspoon salt and the pepper to the cheese sauce and fold everything together. Top with the breadcrumb mixture and drizzle with the olive oil and truffle oil. Broil until the breadcrumbs are golden brown and the sauce is bubbling, about 8 minutes.
- Allow the mac and cheese to sit for 10 minutes before serving. Serve hot.
CHEESY MUSHROOM LASAGNA
Easy, cheesy mushroom lasagna is a meatless comfort food classic. Delicious for weeknight dinners served with a salad and great for feeding a crowd.
Provided by Alida Ryder
Categories Dinner
Time 1h20m
Number Of Ingredients 12
Steps:
- Preheat the oven to 180°C/350°F.
- In a large pan, saute the onions and mushrooms in a tablespoon of olive oil or butter until the mushrooms are golden brown.
- Add the garlic, herbs and lemon juice and cook for another minute or two until the garlic is fragrant. Season to taste and set aside.
- Combine the cheese sauce, sour cream and cheese.
- Assemble the lasagna by layering the mushrooms, cheese sauce, pasta sheets and grated cheese in a baking dish. Cover with foil and place in the oven.
- Allow to bake for 40-45 minutes or until the lasagna sheets are fully cooked. Remove the foil then bake for another 10-15 minutes until the top is golden brown.
- Remove from the oven and allow to rest for 10 minutes before serving.
Nutrition Facts : Calories 334 kcal, Carbohydrate 38 g, Protein 20 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 41 mg, Sodium 306 mg, Fiber 3 g, Sugar 8 g, ServingSize 1 serving
PASTA WITH CREAMY MUSHROOM SAUCE
Rather than tossing mushrooms into your next pasta, infuse them directly into your sauce with this versatile recipe from Bell'Alimento.
Provided by Paula of bell'alimento
Yield 4
Number Of Ingredients 9
Steps:
- Place a large pot of generously salted water onto boil. Cook pasta until al dente. Reserve ¼ cup pasta water. Drain pasta. Set aside.
- In a large skillet heat oil and butter over medium heat. Add onion, garlic and minced mushroom stems. Cook for approximately 5-6 until softened. Stir as necessary.
- Add mushroom caps, cream and season with salt and pepper. Continue cooking additional 4-5 minutes.
- Add cheese and drained pasta. Stir to combine. If sauce is too thick add some of the reserved pasta water.
- Garnish with additional cheese if desired.
CLASSIC MUSHROOM SAUCE
This classic mushroom sauce is served with roasted or grilled meat dishes. It's made with mushrooms, and shallots and simmered in a basic demi-glace.
Provided by Danilo Alfaro
Categories Sauce
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- In a heavy-bottomed saucepan, heat the butter over medium heat until it is frothy. Add the mushrooms and shallots and sauté until the mushrooms are soft and the shallots are translucent, about 5 minutes.
- Add the demi-glace, bring to a boil, then lower heat to reduce the sauce, cooking at a simmer for about 10 minutes.
- Stir in the sherry, season to taste with lemon juice, and serve right away.
Nutrition Facts : Calories 152 kcal, Carbohydrate 10 g, Cholesterol 24 mg, Fiber 1 g, Protein 7 g, SaturatedFat 6 g, Sodium 644 mg, Sugar 3 g, Fat 10 g, ServingSize 4 servings, UnsaturatedFat 0 g
MUSHROOM GOAT CHEESE PAN SAUCE
Steps:
- Measure the broth and wine in a measuring cup. Put the mushrooms in an empty skillet; sauté until wilted, 2 to 3 minutes. Stir parsley and then goat cheese into the reduced liquid.
MUSHROOM CHEESE SAUCE
Make and share this Mushroom Cheese Sauce recipe from Food.com.
Provided by Just Cher
Categories Sauces
Time 18m
Yield 2 cups sauce
Number Of Ingredients 9
Steps:
- Combine cornstarch and milk in a saucepan, whisking until smooth.
- Add 2 tbs butter, basil, salt& pepper.
- cover and bring to a boil.
- Uncover boil 1 minute stirring constantly.
- Reduce heat to low, add sour cream and cheese.
- Stir constantly until cheese melts and mixture is well blended.
- Remove from heat.
- Saute mushrooms in remaining 2 tbs butter till tender.
- Stir mushrooms into cheese sauce.
- Serve over beef or vegetables.
WHITE WINE AND MUSHROOM SAUCE
Mushrooms, peppers, onions, and garlic combined with white wine make a simply elegant dish.
Provided by Karen Lindsay
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Melt butter in a heavy skillet over medium heat. Cook garlic in hot butter until browned, about 5 minutes.
- Mash the garlic in the skillet and stir into the butter; add green bell pepper and onion and cook until the onion is translucent, 5 to 7 minutes.
- Stir mushrooms into the pepper and onion mixture; cook and stir until the mushrooms are slightly browned, about 5 minutes. Stream heavy cream into the mixture while stirring; add Romano cheese and Parmesan cheese. Continue cooking until the mixture is hot and the cheese is melted, 5 to 10 minutes more.
- Pour wine into the skillet and cook until the liquid is reduced in volume by half, 5 to 10 minutes; add chicken broth, bring to a simmer, and cook until slightly reduced, about 5 minutes.
- Mix water and cornstarch together in a small bowl until cornstarch is completely dissolved; stir into the liquid in the skillet and cook, stirring regularly, until the liquid is thickened, 5 to 10 minutes.
Nutrition Facts : Calories 249.9 calories, Carbohydrate 12.3 g, Cholesterol 47.8 mg, Fat 15 g, Fiber 1.5 g, Protein 7.1 g, SaturatedFat 9.3 g, Sodium 181.1 mg, Sugar 3.1 g
CHICKEN WITH BOURSIN MUSHROOM SAUCE
This Chicken with Boursin Mushroom Sauce is so simple but looks so fancy on the plate. Upscale your chicken dinner with a creamy, garlic mushroom sauce.
Provided by bakedbree
Categories chicken
Time 35m
Number Of Ingredients 9
Steps:
- Dry your chicken breasts with paper towels and season well with salt and pepper. Flip them over and season the other side.
- Cook the chicken in a large skillet on medium-high heat with the vegetable oil until brown on one side, about 5 minutes.
- Flip over, reduce heat to medium and cover. Cook about 15 minutes more, or until the chicken reaches 160 degrees F. Transfer to a plate and cover with tin foil to keep warm. (If you used chicken with skin, pour out all but 1 Tablespoon of the fat).
- Add the mushrooms and butter to the pan.
- Add the shallot and cook until it begins to soften, about 1 minute.
- Add the wine to the pan and scrape up all of the bits from the bottom of the pan. Cook until the wine cooks almost all of the way out.
- Take the pan off of the heat and whisk in the Boursin cheese and parsley. Season with salt and pepper.
- Pour the Boursin sauce over the chicken. Enjoy!
Nutrition Facts : Calories 321 calories, Carbohydrate 4 grams carbohydrates, Cholesterol 117 milligrams cholesterol, Fat 13 grams fat, Fiber 1 grams fiber, Protein 40 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 240 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
FRIED MUSHROOMS WITH FETA CHEESE SAUCE
This is the recipe I used in a cooking competition that had to use mushrooms and feta cheese. I hope you enjoy it as much as the judges of the competition did!
Provided by Julia L
Categories Side Dish
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oil in a small saucepan to 375 degrees F (190 degrees C).
- Spread bread crumbs into a shallow dish. Dip mushroom slices in beaten egg, dredge them in bread crumbs to coat, and cook them in hot oil until golden brown, about 5 to 6 minutes. Repeat until all mushrooms are cooked; drain on a plate lined with paper towels.
- Blend feta cheese and lemon juice in a blender. Stream water into feta mixture as it blends until you get a desirable consistency. Serve with mushrooms.
Nutrition Facts : Calories 286.4 calories, Carbohydrate 25.3 g, Cholesterol 141.7 mg, Fat 15.1 g, Fiber 2.4 g, Protein 14.3 g, SaturatedFat 5.5 g, Sodium 487.1 mg, Sugar 4.9 g
GARLIC CHEESE MUSHROOM SAUCE
This is a great, hearty white sauce to pour over a thick pasta, e.g. radiatore, mostaccioli, rotini, etc.
Provided by trayceetee
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Stir butter, flour and milk over low heat until sauce thickens--be careful not to scorch it. Add cheese and continue to stir in sauce so cheese melts.
- Meanwhile, sautee' mushrooms in additional butter with garlic.
- After cheese has melted in sauce, add mushrooms. Pour over pasta.
- Note: I've found with this recipe that there's no such thing as "too much" garlic. The flavor is really absorbed by the mushrooms. I typically use 6-8 cloves.
CHEESY AUTUMN MUSHROOMS
A low-carb treat, ready in 5 mins
Provided by Emma Lewis
Categories Dinner, Lunch, Side dish, Snack, Supper, Vegetable
Time 15m
Number Of Ingredients 6
Steps:
- Heat oven to 200C/fan 180C/gas 6. Arrange the mushrooms on a baking tray. Scatter over the cheese, walnuts, thyme sprigs and butter. You can do up to this stage a day in advance.
- Pop in the oven and cook for 10 mins until the cheese is melted and the mushrooms are softened. Arrange some rocket leaves on plates and place the mushrooms on top.
Nutrition Facts : Calories 181 calories, Fat 16 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 1 grams carbohydrates, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.99 milligram of sodium
EASY CHEESE STUFFED MUSHROOMS
These cheese and garlic stuffed mushrooms are simple to put together and easily adapt to your favorite cheeses. We love using a sharp cheddar, but mozzarella, Swiss, Gruyere cheese, or even creamier cheeses like feta, goat, and brie will all work. Of course, a combination of cheeses is a great idea, too!
Provided by Adam and Joanne Gallagher
Categories Appetizer
Time 25m
Yield Makes 20 stuffed mushroom caps
Number Of Ingredients 10
Steps:
- Heat oven to 375° degrees Fahrenheit.
- Using a damp paper towel, brush all dirt from the mushrooms. Remove the mushroom stems. Cut away and discard any hard bits of the stems, then finely mince them.
- Add the mushroom caps to a rimmed baking sheet or sizeable oven-safe skillet that fits the mushrooms in one layer. Toss them with a tablespoon of olive oil and lightly season with fresh ground black pepper. Arrange them cavity-side-up so that they are ready to be stuffed.
- Melt butter in a skillet over medium heat. Add the onions, chopped mushroom stalks, and a pinch of salt. Cook, occasionally stirring, until the onions smell sweet and are soft, about 5 minutes.
- Add the garlic and herbs, then cook for another minute or until the garlic is fragrant. Before the garlic begins to brown, scrape the mixture into a bowl and set it aside to cool.
- Add the breadcrumbs to the same skillet. Place it over medium-low heat, and then cook, stirring, until they are lightly toasted; about one minute.
- Stir the cheese into the onions and garlic mixture, then divide the filling between the mushroom caps. Sprinkle the toasted breadcrumbs on top.
- Bake the mushrooms until the cheese has melted and the mushrooms have softened; 15 to 20 minutes.
- Serve with chopped fresh herbs and freshly ground black pepper on top.
Nutrition Facts : ServingSize 1 stuffed mushroom cap, Calories 35, Fat 2.4g, SaturatedFat 1g, Cholesterol 4.3mg, Sodium 29.7mg, Carbohydrate 2.3g, Fiber 0.3g, Sugar 0.6g, Protein 1.5g
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