MUSHROOMS IN MADEIRA CREAM SAUCE
Wild mushrooms in a creamy sauce spiked with a bit of Madeira are an earthy, decadent addition to your Tapas or Appetizer Bar.
Provided by VickieDe
Categories Cook
Time 30m
Number Of Ingredients 7
Steps:
- Finely chop the shallots
- Chop the mushrooms in half
- In a large (12 inch or larger) skillet over medium-high heat, melt the butter.
- Add the shallots and saute until soft and aromatic.
- Add the mushrooms. Cook occasionally stirring, until they are browned and beginning to soften.
- Remove mushrooms and shallots from skillet.
- Deglaze the skillet with the Madeira, scraping up the brown bits from the bottom of the pan.
- Bring the liquid to a low boil and reduce by half.
- Add the cream, bring the mixture back to a boil and cook until the sauce thickens, stirring occasionally.
- Add salt and pepper to taste, then pour the sauce over the sauteed mushrooms and shallots.
Nutrition Facts : Calories 209 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 49 milligrams cholesterol, Fat 17 grams fat, Fiber 3 grams fiber, Protein 4 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 311 grams sodium, Sugar 5 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
SAUSAGE AND MUSHROOM SAUCE FOR FETTUCCINE
This hearty sauce is quick to prepare and satisfying to eat! From the kitchen of one of my favorite Chefs Mary Ann Esposito of Ciao Italia cooking show. This sauce makes enough for 1/2 lb. pasta.
Provided by Lindas Busy Kitchen
Categories < 30 Mins
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Heat the butter in a large skillet, and cook the garlic until it is soft.
- Stir in the mushrooms, and cook them until softened.
- Transfer mushrooms to a bowl, and set aside.
- Brown the pork sausage in the same skillet, breaking it up with a fork.
- Season with salt and pepper.
- Return the mushrooms to the pan, and mix ingredients well.
- Stir the cooked fettucine into the skillet with the sausage mixture.
- Stir in the cream and cheese, and mix everything quickly over med-high heat to blend.
- Serve immediately.
Nutrition Facts : Calories 1003.6, Fat 77.9, SaturatedFat 38.7, Cholesterol 257.4, Sodium 1351, Carbohydrate 35.5, Fiber 1.4, Sugar 1, Protein 40.2
FILET MIGNON WITH MUSHROOMS AND MADEIRA WINE SAUCE
Provided by Pierre Franey
Categories dinner, main course
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Sprinkle the meat on both sides with salt and pepper. Set aside.
- Cut mushrooms into thin slices. There should be about 3 cups.
- Heat the oil in a heavy skillet large enough to hold the slices of meat comfortably without crowding. Add the filets and cook until well browned on one side, about 5 minutes. Turn and continue cooking about 15 minutes or slightly longer. Turn the slices every 5 minutes as they cook.
- Remove the filets to a warm serving platter. Add 1 tablespoon of the butter to the skillet and when it melts add the mushrooms. Cook, stirring, until mushrooms are wilted. Add the shallots and stir.
- Cook briefly, stirring and pour in the wine.
- Blend the beef broth with the tomato paste and add the mixture to the skillet. Add any liquid that has accumulated around the pieces of meat.
- Cook over moderately high heat about 5 minutes or until the mixture has acquired a saucelike consistency. There should be about 1 cup of sauce or slightly more. Add salt and pepper to taste.
- Swirl in the remaining butter and serve the sauce with the meat.
Nutrition Facts : @context http, Calories 553, UnsaturatedFat 20 grams, Carbohydrate 4 grams, Fat 41 grams, Fiber 1 gram, Protein 38 grams, SaturatedFat 17 grams, Sodium 689 milligrams, Sugar 2 grams, TransFat 0 grams
QUICK AND EASY PENNE WITH SAUSAGE, MUSHROOM CREAM SAUCE
A slight variation from a Bon Appetite recipe from March 2000. It is made in under 30 minutes - perfect for a weekday meal yet satisfying enough to serve to friends for a casual weekend meal.
Provided by Scoop01
Categories Penne
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet, over medium heat saute sausage (casings removed) until crumbled and brown.
- Remove to a paper towel-lined dish with a slotted spoon.
- Add butter, mushrooms and crushed red pepper to same skillet and saute in sausage drippings.
- Cover, cook until mushrooms are tender - about 5 minutes.
- Add chicken broth and whipping cream to skillet - reduce heat to low. Occasionally stirring as sauce thickens.
- In different pot, cook pasta according to directions on box. Drain pasta. Return to same pot.
- Add sausage, mushroom mixture, and cheese to pasta.
- Toss over medium heat, until pasta is coated and sauce begins to thicken.
- Season with salt and pepper to taste.
- **Add more chicken broth if sauce seems dry.
LINGUINE WITH SAUSAGE, MUSHROOM AND CREAM SAUCE
Provided by Kathy Grady
Categories Milk/Cream Dairy Mushroom Pasta Pork Sauté Father's Day Dinner Sausage Spring Bon Appétit Massachusetts
Yield Makes 4 to 6 servings
Number Of Ingredients 7
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.
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