Savory Mushroom Sauce Food

SAVORY STUFFED MUSHROOMS

Steps:

• Preheat the oven to 375 degrees F.
• Heat a large skillet over medium-high heat. Add the olive oil and once hot, add the turkey sausage and cook, breaking up with the back of a wooden spoon, about 2 minutes. Once the sausage is beginning to brown, add the mushroom stems and continue to cook until soft and the turkey is cooked through. Add the garlic and briefly saute until fragrant. Stir in the white wine and scrap up any browned bits on the bottom of the pan. Cook until the wine has evaporated. Transfer the mixture to a bowl. Add the blue cheese, breadcrumbs and parsley to the sauteed mixture and stir to combine.
• Place the mushroom caps cavity-side up on the a sheet tray. Drizzle with olive oil and sprinkle with salt and pepper. Spoon the filling into the cavities and drizzle again with olive oil. You may need to pack down the filling with your hands. Bake 20 minutes.

SAVORY MUSHROOM SAUCE

Steps:

• In a medium saucepan, melt the butter over medium heat. Add onions and garlic and saute about 3 to 5 minutes until onions are translucent. Add mushrooms, basil, salt and pepper and saute an additional 5 to 10 minutes until mushrooms are soft and cooked to desired texture.
• Remove the pan from the heat and blend in flour. Gradually add milk, stirring constantly.
• Return the pan to the heat and cook over medium heat until the sauce thickens and comes to a boil. Reduce heat to a simmer and cook for an additional 2 or 3 minutes.

SAVORY PORTOBELLO MUSHROOM BURGERS

Steps:

• Preheat grill for medium-high heat and lightly oil the grate.
• Whisk olive oil, balsamic vinegar, Dijon mustard, garlic, Worcestershire sauce, salt, and pepper in a bowl. Brush the mixture over the tops and bottoms of the mushrooms; let stand for 10 minutes.
• Grill mushrooms on the preheated grill with the cover closed until mushrooms are browned and tender, about 10 minutes, turning once. Serve on kaiser rolls.

SAVORY MUSHROOM, SPINACH & CHEESE CREPES

Steps:

• Make crepes if using homemade & set aside.
• Preheat oven to 350°F.
• Heat the oil in a large skillet until hot enough to sizzle a slice of mushroom. Add the mushrooms all at once and cook, stirring, over medium-high heat until they begin to brown. About 10 minutes.
• Stir in the parsley, thyme, garlic, salt & pepper. Cook for 1 minute.
• Reduce heat to medium and stir in the spinach. Cover & cook until just wilted, about 2 minutes.
• Uncover & add the goat cheese, stirring until melted.
• Spoon mixture down the center of each crepe. Roll up crepes and arrange side by side in a 13x9 baking dish. Sprinkle with mozzarella cheese.
• Cover pan with foil and heat until cheese melts, about 15 minutes.
• Serve warm.

RAVIOLI WITH MUSHROOM CREAM SAUCE

Steps:

• Fill a large pot with 4 inches of water, bring to a boil. Add ravioli and boil for 3 minutes, then drain and blanch the ravioli by running cold water over it immediately. Optionl: Toss ravioli in 1 teaspoon olive oil o keep it from sticking together.
• In a large skillet combine butter, garlic, and mushrooms and saute over medium-high heat for 3-4 minutes until mushrooms are tender and garlic is fragrant.
• Stir in broth, bring to a simmer, then stir in heavy cream. Simmer til reduced by half and creamy (about 5-7 minutes).
• Stir in dried herbs, salt, and pepper. Taste, add more salt and pepper if needed.
• Gently stir in ravioli.
• If desired, garnish with freshly grated parmesan cheese, parsley or thyme, and cracked black pepper before serving.

SAVORY MUSHROOM SAUTE

Steps:

• Melt butter in a skillet.
• Stir in remaining ingredients except parsley.
• Cook over medium heat, stirring occasionally,'til mushrooms are tender (3-4 minutes).
• Stir in parsley before serving.

SAVORY MUSHROOM DRESSING

Steps:

• Preheat the oven to 350 degrees F.
• Spread the bread cubes out on a baking sheet and toast in the oven until golden and crisp, about 5 minutes. Set aside to cool.
• Trim the dry part from the bottom of the cremini stem and quarter. Stem and quarter the shiitakes. Melt 2 tablespoons of the butter with the olive oil in a large skillet over medium heat. Add the mushrooms, shallots, garlic, and rosemary and cook, stirring occasionally, until the vegetables soften and brown, about 25 minutes. Add an additional tablespoon of butter, if needed, to prevent sticking. Carefully add the Cognac (if working over gas, pull the skillet from the heat), and simmer until the liquid is slightly syrupy. Stir in the chicken broth and salt and bring to a simmer.
• Whisk the cream, eggs, and pepper, to taste, in a large bowl. Add the bread, mushroom mixture, and parsley and toss until the bread is moistened. Transfer the dressing to a buttered 1 1/2-quart baking dish. Bake, uncovered, until the dressing sets and the top browns, about 1 hour. Let dressing sit for 15 minutes before serving.

BAKED CHICKEN WITH CREAMY MUSHROOM SAUCE

Steps:

• Season 1/2 cup flour with 1/2 teaspoon salt and 1/2 teaspoon pepper and place in a shallow bowl or on a plate. Season the chicken on both sides with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge the chicken breasts in the flour mixture, and shake to remove any excess. Set aside on a plate.
• In a large skillet over medium-high heat, add the oil and 1 tablespoon of the butter and swirl to coat the pan. When the butter begins to foam and sizzle, add the chicken breasts and sear until golden brown on each side (but not all the way cooked through), about 2 minutes per side. Transfer to a baking or casserole dish and arrange in a single layer.
• Turn the heat down to medium-low. Melt the remaining 2 tablespoons butter, then add the onions and mushrooms and saute until very fragrant, about 30 seconds. Sprinkle in the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper, and 2 tablespoons flour. Whisk, stirring often, until the flour begins to melt into the mushrooms and onions and turns a light blonde color, about 2 minutes.
• Slowly pour in the warm chicken stock, whisking vigorously, scraping up any brown bits from the bottom, and making sure there aren't any lumps. Simmer, stirring often, until the sauce has slightly reduced and thickened, about 5-8 minutes. Remove the pan from the heat and whisk in the heavy cream.
• Preheat oven to 350°F.
• Pour the creamy mushroom sauce over the chicken breasts and evenly top with the cheese and crushed crackers. Bake, covered with foil, for 20 minutes.
• Remove cover and continue to bake until the chicken is cooked through, the cheese is melted, and the cracker crumbs are golden brown, about 5-10 more minutes.
• Divide the chicken and sauce among plates and garnish with parsley before serving.

AUTHENTIC GERMAN SPAETZLE WITH MUSHROOM SAUCE

Steps:

• In a large bowl, whisk together the flour and salt. In a separate large measuring jug, whisk together the water, milk and eggs until smooth.
• Add the egg mixture to the bowl with the flour, stir, then vigorously beat the batter with a wooden spoon until there are no more lumps, you see air bubbles forming and the batter rips off the spoon when trying to scoop it up. This will take around 5 minutes of continous beating. Cover and rest the batter for 30 minutes.
• When ready to make the Spaetzle, bring a large pot of salted water to the boil. Reduce the heat to a good simmer. Place a large wooden board on top of the pot, then place 1/2 cup of batter on the board. Using a blunt knife, scrape slivers of the batter into the pot.
• Once the spaetzle float to the surface, remove them with a slotted spoon and place in a lightly buttered casserole dish to keep warm. Proceed the same way with the remaining batter.
• While the spaetzle batter is resting, place a large, deep skillet over medium high heat and melt the butter in it. Add the onion, garlic and mushrooms and cook until the mushrooms have fully softened - about 5-10 minutes.
• Reduce heat to medium. Evenly sprinkle the seasoning and the flour over the mushrooms, then stir well. Pour the white wine into the skillet, scraping any browned bits off the bottom of the pan.
• Pour the beef broth into the skillet, stirring well. Bring to a boil, then reduce to a simmer and cook for 10-15 minutes, until the gravy has thickened. Finish with the cream, if you like.
• Serve the finished gravy over the finished spaetzle.