MUSHROOM-SHALLOT SAUCE
This is an easy and elegant sauce you'd expect from a fancy restaurant. Spoon it over steak and mashed potatoes for a solid comfort food upgrade.
Provided by Pam Lolley
Yield Serves 4 (serving size: about 1/4 cup)
Number Of Ingredients 10
Steps:
- Cook chopped shallots and chopped garlic in a large skillet coated with cooking spray over medium-high until softened, about 2 minutes. Add sliced shiitake mushrooms; cook until browned, 5 minutes. Add unsalted chicken stock, white wine, and balsamic vinegar; bring to a boil. Reduce heat to medium; cook until reduced by half. Stir in unsalted butter, kosher salt, and black pepper.
Nutrition Facts : Calories 79, Carbohydrate 7 g, Fat 3 g, Fiber 2 g, Protein 2 g, SaturatedFat 2 g, Sodium 153 mg, Sugar 3 g, UnsaturatedFat 1 g
RED WINE AND WILD MUSHROOM SAUCE
Provided by Tyler Florence
Categories condiment
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Place a clean skillet over medium heat. Add the butter and a 2-count drizzle of oil. When the butter starts to foam, add the shallots and saute for 2 minutes to soften. Add the mushrooms and thyme; season with salt and pepper. Stir everything together for a few minutes. Add the red wine, stirring to scrape up any stuck bits; then cook and stir to evaporate the alcohol. When the wine is almost all gone, add the reserved beef juices. Let the liquid cook down and then take it off the heat. Stir in the cream and chives, and season with salt and pepper.
SAUTEED WILD MUSHROOMS WITH SPINACH
Provided by Robin Miller : Food Network
Categories side-dish
Time 18m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat oil in a large skillet over medium heat. Add shallots and garlic and saute 1 minute. Add mushrooms and cook 3 to 5 minutes, until mushrooms are tender. Add sherry and soy sauce and bring to a simmer. Add spinach (add spinach in batches if necessary), and simmer 1 to 2 minutes, until spinach wilts, turning frequently.
Nutrition Facts : Calories 86 calorie, Fat 3 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 319 milligrams, Carbohydrate 12 grams, Fiber 4 grams, Protein 7 grams, Sugar 2 grams
WILD MUSHROOM SAUCE
This sauce is excellent over most grilled meats, including veal or beef medallions. Mushroom varieties noted are suggestions--substitute based on local availability or preference. A standard mushroom sauce can be prepared by substituting all wild mushrooms for the typical grocery store variety.
Provided by Bill L.
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Melt butter in a saucepan over medium heat. Saute shallots briefly, then stir in all of the mushrooms. Saute until tender and translucent, about 3 minutes. Pour in red wine, and simmer for 3 minutes. Stir in demi glace, and simmer for 6 minutes, or until sauce has thickened.
Nutrition Facts : Calories 388.6 calories, Carbohydrate 21.1 g, Cholesterol 32 mg, Fat 30.4 g, Fiber 1.1 g, Protein 4.5 g, SaturatedFat 10.1 g, Sodium 1923.3 mg, Sugar 1.2 g
MUSHROOM CREAM SAUCE WITH SHALLOTS
This is one of my favorite sauce recipes. It is the best cream sauce you will ever have.
Provided by Elle Mcgrath
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy
Time 25m
Yield 3
Number Of Ingredients 8
Steps:
- Place mushrooms in a nonstick skillet over medium heat; add water. Cook, stirring occasionally, until water is evaporated, about 5 minutes.
- Whisk cream and flour into mushrooms until flour is incorporated. Add Asiago cheese, shallot, salt, and black pepper to mushroom mixture, stirring constantly. Cook and stir until sauce thickens, about 7 minutes.
Nutrition Facts : Calories 123.2 calories, Carbohydrate 4.1 g, Cholesterol 40.2 mg, Fat 11.1 g, Fiber 0.3 g, Protein 2.5 g, SaturatedFat 6.9 g, Sodium 454.4 mg, Sugar 0.5 g
SAUTEED WILD MUSHROOMS WITH SHALLOTS AND GARLIC
Provided by Pierre Franey
Categories easy, quick, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Trim the mushrooms, wash them in cold water and drain well.
- If the mushrooms are large, slice them or cut them in halves or quarters.
- Heat a large, heavy skillet and add the olive oil. When it is very hot and almost smoking, add the mushrooms, salt and pepper. Cook over high heat, shaking and tossing the skillet so that the mushrooms cook evenly until they are browned and crisp. They should be almost mahogany in color.
- Add the butter, and quickly sprinkle in the bread crumbs, shallots and garlic, and toss well for 10 seconds. Add the parsley and serve immediately.
Nutrition Facts : @context http, Calories 128, UnsaturatedFat 7 grams, Carbohydrate 7 grams, Fat 10 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 308 milligrams, Sugar 3 grams, TransFat 0 grams
MUSHROOM SHALLOT SAUCE
Make and share this Mushroom Shallot Sauce recipe from Food.com.
Provided by dicentra
Categories Sauces
Time 20m
Yield 1 1/3 cups
Number Of Ingredients 8
Steps:
- In a heavy skillet, melt butter, add garlic and shallots and sauté until fragrant, about 2-3 minutes.
- Add mushrooms and cook, stirring frequently, over moderate heat for 5-7 minutes, until mushrooms are soft.
- Stir in wine and cook over high heat for 2-3 minutes more.
- Add basil and parsley and salt and pepper to taste. Heat through.
Nutrition Facts : Calories 277.1, Fat 17.9, SaturatedFat 11, Cholesterol 45.8, Sodium 141.6, Carbohydrate 15.8, Fiber 1.9, Sugar 3.4, Protein 6.9
SHALLOT AND WILD-MUSHROOM SAUCE
Provided by Patricia Wells
Categories condiments
Time 45m
Yield Four to six servings
Number Of Ingredients 6
Steps:
- In a small pan, over medium heat, reduce stock to one cup.
- Rinse mushrooms well, then soak in warm water or additional warm stock, if available, for 20 minutes.
- Saute shallots in butter. Drain mushrooms and saute with shallots.
- In separate saucepan, bring the creme fraiche to a boil, add reduced stock, then shallots and mushrooms. Season to taste and pour over sliced supremes.
Nutrition Facts : @context http, Calories 180, UnsaturatedFat 5 grams, Carbohydrate 10 grams, Fat 14 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 8 grams, Sodium 392 milligrams, Sugar 5 grams, TransFat 0 grams
WILD MUSHROOM SAUCE
Make and share this Wild Mushroom Sauce recipe from Food.com.
Provided by litldarlin
Categories Sauces
Time 30m
Yield 1/3 cup, 4-5 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in a large nonstick skillet over medium-high heat.
- Add shallots and cook 2 minutes.
- Add mushrooms and cook 3 to 5 minutes, until they start to release juices.
- Add chicken broth and thyme and bring to a simmer.
- Simmer 10 minutes; until sauce thickens (sauce should reduce to about 1½ cups).
- Remove from heat, add parsley and season to taste with salt and black pepper.
- Note: All sauces can be made in advance and refrigerated for up to 3 days.
Nutrition Facts : Calories 88.5, Fat 3.2, SaturatedFat 0.6, Sodium 41.4, Carbohydrate 13.9, Fiber 1.7, Sugar 3.1, Protein 3.9
WILD MUSHROOM-SHALLOT GRAVY
Categories Sauce Herb Mushroom Thanksgiving Low Carb Fall Bon Appétit
Yield Makes 3 cups
Number Of Ingredients 11
Steps:
- Preheat oven to 300°F. Combine oil, shallots and garlic in small glass baking dish. Cover dish with foil. Bake until shallots and garlic are very tender and pale golden, about 1 hour. Cool slightly. Thinly slice shallots and garlic; reserve oil in dish. (Can be prepared 1 day ahead. Cover separately and refrigerate.)
- Transfer 1 tablespoon oil from baking dish to heavy large saucepan. Heat oil over medium-high heat. Add mushrooms, rosemary, thyme, sage, and roasted shallots and garlic to saucepan; sauté until mushrooms are tender, about 5 minutes. Add Marsala and Sherry; boil until syrupy, about 6 minutes. Add stock; boil until liquid is reduced by half, about 10 minutes. Add cream; boil until mixture thickens to sauce consistency, about 5 minutes. Season with salt and pepper. Serve with turkey.
WILD MUSHROOMS, HARICOT VERT, AND SHALLOT SAUTé
Categories Mushroom Vegetable Side Sauté Vegetarian Green Bean Fall Shallot Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Melt 1/4 cup butter in large pot over high heat. Add shallots and thyme; sauté until shallots begin to brown, about 4 minutes. Add all mushrooms; sprinkle with salt and pepper. Sauté until juices evaporate, about 10 minutes. Add Madeira; toss until evaporated, about 1 minute. Set aside.
- Cook haricots verts in medium pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Let stand until ready to use, up to 2 hours.
- Add remaining 1 tablespoon butter to mushrooms in pot. Add haricots verts. Toss over medium-high heat until butter melts and vegetables are heated through, adding broth by tablespoonfuls if mixture is dry, about 3 minutes. Season to taste with salt and pepper. Transfer vegetables to bowl and serve.
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