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
CREAMY ITALIAN PORCINI MUSHROOM SAUCE
Make and share this Creamy Italian Porcini Mushroom Sauce recipe from Food.com.
Provided by English_Rose
Categories Sauces
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a saucepan heat the butter and oil then sweat the mushrooms and shallots.
- Add the stock cube and 1 cup water. Bring to the boil and simmer for 5 minutes.
- Reduce the heat and add the cream and brandy and heat for 2-3 minutes.
Nutrition Facts : Calories 142.9, Fat 11.3, SaturatedFat 6.5, Cholesterol 30.2, Sodium 204.1, Carbohydrate 4.9, Fiber 0.4, Sugar 1, Protein 1.3
PORCINI MUSHROOM SAUCE
Steps:
- Combine porcini mushrooms and 1 cup warm water in small bowl. Let stand until mushrooms soften, about 30 minutes. Remove mushrooms from liquid, squeezing excess liquid from mushrooms back into bowl; reserve liquid. Place mushrooms in another small bowl.
- Heat oil in heavy large saucepan over medium-high heat. Add onion and garlic; sauté until onion browns, about 15 minutes. Add Marsala and white wine. Increase heat; boil until most liquid evaporates, about 7 minutes. Add rosemary, mushrooms and both stocks. Pour in reserved mushroom liquid, leaving any sediment behind. Boil until liquid mixture is reduced to 2 cups, about 15 minutes.
- Mix butter and flour in small bowl to blend; whisk into mushroom mixture. Simmer until sauce thickens, about 2 minutes. Season with salt and pepper.
PASTA WITH PORCINI MUSHROOM SAUCE
Make and share this Pasta With Porcini Mushroom Sauce recipe from Food.com.
Provided by MsBindy
Categories Vegetable
Time 50m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Break each mushroom into 2 or 3 pieces.
- Soak them in 1 cup of hot water for at least 20 minutes.
- Melt the butter in a saucepan large enogh to hold the cooked pasta.
- Saute the onions and rosemary in the butter for several minutes, until the onion is translucent.
- Mix in the marsala and cook for 2 more minutes.
- Drain the mushrooms through a coffee filter or several paper towels and reserve the liquid.
- Add 1/2 cup of the mushroom water, all of the mushrooms, and the tomato paste to the sauteed onions. Simmer.
- Mix the cream and parsley into the mushroom sauce and lower the heat to a simmer.
- Add salt and pepper to taste.
- Cook pasta according to package directions.
- When pasta is el dente, drain and add it to the mushroom sauce in the saucepan.
- Add the cheese and toss everything to coat the pasta evenly.
Nutrition Facts : Calories 1149.9, Fat 61, SaturatedFat 37.2, Cholesterol 204.6, Sodium 422.1, Carbohydrate 109.2, Fiber 2.7, Sugar 4.2, Protein 26.3
MUSHROOM PASTA SAUCE
When Louise Graybiel is out of spaghetti sauce and doesn't have time to make it from scratch, she relies on this easy recipe that makes the most of canned items. "It has a sweet taste that kids enjoy," says the Toronto, Ontario cook.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield about 7 cups.
Number Of Ingredients 7
Steps:
- In a large saucepan, combine all ingredients. Bring to a boil, stirring frequently. Reduce heat. Simmer, uncovered, for 15 minutes; cool. Transfer to freezer bags or containers. Freeze for up to 3 months. , To use frozen sauce: Thaw in the refrigerator overnight. Heat and serve.
Nutrition Facts : Calories 249 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2266mg sodium, Carbohydrate 55g carbohydrate (31g sugars, Fiber 7g fiber), Protein 7g protein.
FETTUCINE WITH PORCINI MUSHROOM SAUCE
Provided by Lucia Luhan
Categories Cheese Mushroom Pasta Bon Appétit
Yield Makes 4 to 6 servings
Number Of Ingredients 7
Steps:
- Melt butter in heavy large skillet over medium-high heat. Add shallots and sauté until beginning to brown, about 4 minutes. Add mushrooms and stir to coat. Add broth and cream and bring sauce to boil. Reduce heat to medium-low, cover and simmer until mushrooms are tender, about 20 minutes. Uncover and boil until sauce thickens slightly, stirring occasionally, about 5 minutes. Season sauce with salt and pepper.
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup cooking water. Return pasta to pot. Add sauce; toss over medium-low heat until heated through, adding reserved cooking water by tablespoonfuls if pasta is dry. Season with salt and pepper. Serve, passing cheese separately.
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