Mushrooms And Sausage In Creamy Wine Sauce Food

MUSHROOMS IN CREAMY WINE SAUCE

Steps:

• Heat oil in a large nonstick skillet over medium heat. Add mushrooms and green onions. Cook, stirring frequently, 4 minutes.
• Sprinkle with flour, broth, nutmeg, pepper and salt. Stir into mushrooms and onions.
• Stir in milk and then wine. Continue to cook and stir for 2 minutes.
• Spoon into a serving dish.

RIGATONI WITH CREAMY MUSHROOM SAUCE

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
• While the pasta is cooking:
• Heat the oil in a large skillet over medium-high heat. Add the shallots and garlic to the pan. Season with salt and pepper. Cook until soft, about 2 minutes. Add the mushrooms to the pan and season with salt and pepper. Cook until mushrooms are tender, stirring occasionally, about 5 to 7 minutes. Turn the heat to high. Add the wine and cook for 3 minutes until all the liquid evaporates. Add the stock and simmer until liquid is slightly reduced. Remove the pan from the heat. Add the mascarpone cheese. Stir until creamy. Drain the pasta, reserving about 1 cup of the pasta water, and transfer to a serving bowl. Add the mushroom mixture and the Parmesan. Season with salt and pepper, to taste. Toss well to coat pasta, adding the reserved pasta water, if needed, to loosen the pasta. Garnish with the chopped chives. Serve immediately.

LINGUINE WITH SAUSAGE, MUSHROOM AND CREAM SAUCE

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.

WHITE WINE AND GARLIC MUSHROOM CREAM SAUCE

Steps:

• Fry the onion, garlic and mushrooms in a little olive oil. Do not fry them long enough to change their colour.
• Add the wine and simmer for about 5 minutes until the wine has largely soaked in.
• Crumble in the stock cube.
• Add the cream.
• Reduce the heat to slowly bring to the boil and leave to simmer and thicken- this should take 5-10 minutes.
• If it does not thicken enough, add a little more chicken stock cube and simmer a bit longer.