MUSHROOM CREAM GRAVY SAUCE
An ambrosial sauce that is irresistible! This is excellent atop smashed potatoes or as a sauce for long, flat pasta. Adjust seasonings for a variety of complex flavors! Common substitutions include paprika and cayenne in lieu of the Italian herbs used here!
Provided by Amber D. Marcu
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes Vegetarian Gravy Recipes
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Heat butter in a heavy-bottomed pan over medium heat until foamy; cook and stir shallots and garlic in the melted butter for 3 minutes. Add mushrooms and rosemary; stir to coat, 1 minute.
- Pour 1/4 cup white wine into mushroom mixture; cook and stir until mushrooms are golden brown, 3 to 5 minutes. Increase heat to medium-high; add cream and 2 tablespoons white wine. Cook and stir until gravy is creamy and thick, about 5 minutes. Season with salt and pepper; sprinkle with Parmesan cheese.
Nutrition Facts : Calories 220.5 calories, Carbohydrate 5.4 g, Cholesterol 69.9 mg, Fat 20.6 g, Fiber 0.4 g, Protein 2.1 g, SaturatedFat 12.9 g, Sodium 118.7 mg, Sugar 1.1 g
PORK CHOPS WITH MUSHROOM GRAVY
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Season the pork chops with salt and pepper; sprinkle all over with 1 1/2 tablespoons flour. Heat 1/2 tablespoon olive oil in a large nonstick skillet over medium-high heat. Working in 2 batches, add the chops and cook until golden and just cooked through, 3 to 4 minutes per side, adding 1/2 tablespoon olive oil to the skillet between batches. Transfer the chops to a plate and keep warm.
- Heat the remaining 1/2 tablespoon olive oil in the same skillet; add the mushrooms, garlic, scallion whites and a pinch of salt and cook, without stirring, until the mushrooms begin to brown, about 3 minutes. Sprinkle in the remaining 1/2 tablespoon flour and cook, stirring occasionally, until the mushrooms are soft, about 3 more minutes. Stir in the chicken broth and sour cream, bring to a simmer and cook until the gravy thickens, about 1 more minute.
- Divide the pork chops among plates. Drizzle any juices from the pork into the gravy; stir in the scallion greens and parsley. Season with salt and pepper; spoon over the pork. Serve with cornbread.
MUSHROOM SOUR CREAM GRAVY
My grandma made this gravy every Thanksgiving to drizzle over sliced turkey and stuffing. When I have leftover turkey and mushroom gravy, I chop the turkey into small pieces and add it to the gravy. I serve it over a piece of bread, open-face style. -Joy Mellwig, Naples, Florida
Provided by Taste of Home
Time 40m
Yield about 4-1/2 cups.
Number Of Ingredients 9
Steps:
- In a large cast-iron or other heavy skillet, saute mushrooms in 3 tablespoons butter in batches; set aside. In the same pan, saute onion and celery in 1 tablespoon butter. Add the flour, salt, pepper and remaining butter; cook and stir until smooth., Gradually add water. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in mushrooms and heat through. Remove from heat; stir in sour cream.
Nutrition Facts : Calories 66 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 136mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.
PORK CHOPS WITH SOUR CREAM AND MUSHROOM SAUCE
Very easy and delicious. This recipe makes is own gravy and can be served with mashed potatoes or over rice.
Provided by JerJer
Categories Main Dish Recipes Pork Pork Chop Recipes Pan Fried
Time 1h10m
Yield 6
Number Of Ingredients 3
Steps:
- Brown chops in skillet. Remove chops from skillet and drain grease. Put chops back in skillet and pour sour cream and soup over them. Let simmer for 1 hour, turning every 15 minutes or so.
Nutrition Facts : Calories 365.7 calories, Carbohydrate 10.1 g, Cholesterol 70.8 mg, Fat 28.3 g, Protein 17.8 g, SaturatedFat 13.7 g, Sodium 717.1 mg, Sugar 1.6 g
MUSHROOMS IN A SOUR CREAM SAUCE
Are you a mushroom lover? This mushroom recipe is so easy and makes a flavorful little side dish. It pairs really well with mashed potatoes.
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 15m
Number Of Ingredients 6
Steps:
- Finely chop your onions. Cut mushrooms into 1/4" thick slices.
- In a medium, non-stick pan, saute onions in 1-2 Tbsp olive oil for a few min or until golden
- In a separate, large pan, sauté sliced mushrooms in 1-2 Tbsp olive oil until soft. Drain off excess juice if needed; leaving behind a small amount of juice.
- Combine mushrooms and onions. Add in 3 Tbsp sour cream and sprinkle with salt and pepper to taste.
CREAMY MUSHROOM GRAVY
A creamy, mushroom-laden gravy you'll want on mashed potatoes, turkey and meatloaf alike.
Provided by Food Network Kitchen
Time 25m
Yield 8-10
Number Of Ingredients 8
Steps:
- Melt the butter in a large saucepot over medium-high heat. Add the mushrooms and cook, stirring occasionally, until dry and tender, about 10 minutes; season with salt and pepper.
- Sprinkle the flour over the mushrooms and cook, stirring, until lightly browned, about 1 minute. Add the broth and sherry and continue to cook until it comes to a boil and thickens, about 5 minutes. Stir in the heavy cream and thyme and adjust the seasoning with salt and pepper.
SOUR CREAM MUSHROOM GRAVY
My mom used this recipe for her perogies. Pour over your perogies and enjoy. It's better than just plain old sour cream.
Provided by joette52-lakewood
Categories Sauces
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Melt butter in pan and add chopped onions. Saute until soft.
- Add sliced mushrooms and cook until soft. Drain any liquid from pan.
- Add container of French Onion Dip.
- Serve warm over perogies.
Nutrition Facts : Calories 162.8, Fat 15.6, SaturatedFat 9.8, Cholesterol 40.7, Sodium 113.5, Carbohydrate 5, Fiber 1.1, Sugar 2.3, Protein 2.7
MUSHROOMS IN SOUR CREAM SAUCE
Make and share this Mushrooms in Sour Cream Sauce recipe from Food.com.
Provided by StacL
Categories Onions
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in a skillet over medium high heat.
- Add onions, mushrooms, and garlic. Saute for 5 minutes.
- Add wine, salt, and pepper. Cook stirring often for 4-5 minutes, or until wine is reduced by half.
- Stir in flour and cook for 1 minute.
- Add sour cream and parsley, stir well.
- Heat through and serve.
Nutrition Facts : Calories 296.8, Fat 24.5, SaturatedFat 15.2, Cholesterol 56.8, Sodium 413.1, Carbohydrate 11, Fiber 1.6, Sugar 3, Protein 6.1
GROUND BEEF STROGANOFF
Ground Beef Stroganoff is an easy dinner recipe that comes together quickly with ground beef, a gravy packet for lots of flavor, sour cream, and cream of mushroom soup. It's the easy way to make the classic comfort food beef stroganoff.
Provided by Jessica - Together as Family
Time 25m
Number Of Ingredients 12
Steps:
- ** Fill a pot with water and start it boiling while you cook the ground beef mixture. That way once the meat is ready to simmer, the water is already boiling and you just have to add your egg noodles in.
- In a skillet pan, over medium-high heat, cook and crumble the ground beef, onion, garlic powder, onion powder, salt & pepper until ground beef is no longer pink. Drain the excess grease/liquid.
- Whisk together the contents of the gravy packet with the cold water until combined. Pour this into the ground beef.
- Add the sour cream and cream of mushroom soup and stir everything together until combined.
- Let the mixture simmer over medium or medium-low heat while the noodles cook (about 10 minutes).
- Cook noodles according to package instructions. Remember to add about 1 teaspoon of salt to the boiling water so the noodles have flavor. When the noodles are done cooking, drain them but do not rinse them.
- Add the noodles and dried parsley into the creamy ground beef mixture and stir together to combine.
- Serve!
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- Saute 1 chopped onion in 1 tablespoon butter. Transfer the onion to a bowl. Add the ground meat, grated garlic cloves, breadcrumbs, egg, mustard, thyme or marjoram, ¾ teaspoon salt, and some pepper to the onions in the bowl. Mix well with your hand. Form 15 meatballs. Wet your hands a few times in between, it will be much easier to form the balls.
- Pour the stock/broth in a larger saucepan or a deeper skillet. Bring to a boil, turn the heat down, add the meatballs, cover, and simmer for 15 minutes or until the meatballs are cooked through. Remove the meatballs with a slotted spoon and keep them warm. Strain the liquid into another pot.
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- Heat a large skillet over high medium high heat. Melt 1 tablespoon of butter and add half the beef. Cook until well-browned, about 2-3 minutes per side.
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- Place oil in a large saute pan. Place the pork chops in the pan and cook under low to medium heat until browned on both sides. Remove the pork chops from the pan to a plate.
- Add onions to the pan, cook until softened. Stir in the beef broth and pepper, return the pork chops to the pan, adding any juices left on the plate. Spoon onions over pork chops, cover and simmer about 12 minutes or until no longer pink in the middle. Remove pork chops and onions from the saute pan to a plate.
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