WILD MUSHROOM SAUCE
Enjoy this wild mushroom sauce with a dish such as Tom Kerridge's pork and chestnut wellington. Its boozy creaminess is like a big, warming hug
Provided by Tom Kerridge
Time 20m
Number Of Ingredients 7
Steps:
- Tip the wine and mushrooms into a small saucepan and bring to the boil. Remove from the heat and leave to soak until cool, about 20 mins. Strain through a sieve over a bowl to reserve the wine, pressing the mushrooms with a spoon to extract as much liquid as possible. Set the rehydrated mushrooms aside. Return the wine to the pan and pour in the stock. Bring to the boil and keep on a high heat until reduced by half, about 15 mins. Pour in the cream, reduce the heat to a simmer, and cook until reduced by half again, about 10 mins.
- Meanwhile, finely chop the mushrooms. Heat the butter in a frying pan and fry the mushrooms until just golden. Carefully add the brandy and sizzle briefly, then squeeze in the lemon juice, remove from the heat and set aside. Stir the mushroom mixture into the reduced cream sauce along with any juices from the frying pan, then season. Will keep chilled for up to three days.
Nutrition Facts : Calories 240 calories, Fat 19 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 1 grams sugar, Protein 3 grams protein, Sodium 0.4 milligram of sodium
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
WILD MUSHROOM SAUTé
Categories Mushroom Side Sauté Low Carb Vegetarian Low/No Sugar Spring Bon Appétit Sugar Conscious Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 7
Steps:
- Finely chop 1/2 cup parsley with 1 garlic clove; set parsley mixture aside. Finely chop remaining 2 garlic cloves. Whisk chopped garlic, 4 tablespoons oil and 1/2 teaspoon salt in large bowl to blend. Add mushrooms and toss to coat.
- Heat remaining 1 tablespoon olive oil in heavy large skillet over high heat. Add mushroom mixture and saut é until mushrooms are brown and just tender, about 10 minutes. Remove skillet from heat. Mix in parsley mixture and lemon juice. Season to taste with salt and pepper. Transfer mixture to bowl. Garnish with additional fresh parsley and serve.
SAUTEED WILD MUSHROOMS
Steps:
- Brush the caps of each mushroom with a clean sponge. Remove and discard the stems. Slice the small mushrooms thickly and cut the large ones in a large dice.
- Heat the olive oil in a large (11 - inch) Dutch oven or saucepan. Add the shallots and cook over low heat for 5 minutes, or until the shallots are translucent. Add the butter, mushrooms, salt, and pepper and cook over medium heat for 8 minutes, until they are tender and begin to release their juices, stirring often. Stir in the garlic and cook for 2 more minutes. Toss in the parsley, sprinkle with salt, and serve warm.
PASTA WITH WILD MUSHROOM SAUCE
Provided by Food Network
Categories main-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- In a large stock pot, bring salted water to a boil.
- In a large saute pan, over high heat, heat the olive oil. Add the onion and garlic and saute for 1 minute, just until beginning to turn translucent. Add the marjoram and saute 1 more minute. Add the mushrooms and saute until they begin to brown and release their liquid, about 5 minutes. Add the Mushroom Stock and reduce 5 minutes. Add the cream and reduce about 5 minutes, or until the sauce begins to thicken. Season, to taste, with salt and pepper.
- Cook pasta until al dente. Drain and quickly toss with mushroom sauce. Sprinkle with Parmesan cheese. Divide onto serving plates and serve immediately garnished with marjoram sprigs.
- Combine the chicken stock and mushrooms in a saucepan. Bring to a simmer and cook until reduced by half. Strain.
POPOVERS WITH WILD MUSHROOM SAUCE
We used morel mushrooms, a spring variety known for its nutty flavor and pitted flesh, but any wild mushrooms, an assortment, or even cultivated mushrooms will also make a nice sauce. You can prepare the popover batter in advance, and refrigerate it for up to one day. Let it stand at room temperature for 20 minutes before baking. The sauce can also be made one day ahead. Let it cool completely, then refrigerate. Reheat over medium-low heat, adding heavy cream to thin, if necessary. If you have leftovers, keep them in an airtight container for up to one day.
Yield makes 12
Number Of Ingredients 12
Steps:
- Whisk together the milk, eggs, and melted butter in a medium bowl; set aside. Whisk together the flour and salt in a separate medium bowl. Pour the milk mixture into the flour mixture; whisk until blended. Cover; let the batter stand 1 hour.
- Preheat the oven to 450°F. Put 2 teaspoons of the oil into each cup of 2 standard 6-cup popover pans or a large (each cup having a 1-cup capacity) 12-cup muffin tin. Place the pans on a rimmed baking sheet. Transfer to the oven; heat the oil in the pans 20 minutes.
- Pour the batter into the popover cups, filling each two-thirds full. Bake (do not open the oven while popovers cook) 15 minutes. Reduce the oven temperature to 350°F; continue to bake the popovers until well browned and crusty, about 20 minutes more. Invert the popovers to unmold. Transfer to a bowl lined with a clean kitchen towel; cover to keep warm.
- Meanwhile, heat the remaining 8 tablespoons butter in a large skillet over medium heat. Add the shallots; cook, stirring occasionally, until fragrant, about 2 minutes. Add the mushrooms; cook, stirring occasionally, until golden, about 5 minutes. Add the sherry; cook until the liquid is reduced by half, about 2 minutes. Raise heat to medium-high; add the cream, and bring to a boil, stirring. Reduce heat to low, and simmer 1 minute. Stir in the tarragon, and season with salt and pepper.
- To serve, place the popovers on plates, and spoon mushroom sauce on top.
WILD MUSHROOM CREAM SAUCE
Make and share this Wild Mushroom Cream Sauce recipe from Food.com.
Provided by KelBel
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Place porcini mushrooms in small bowl. Pour 2 cups hot water over. Let stand until mushrooms soften, about 25 minutes. Using slotted spoon, transfer mushrooms to work surface and coarsely chop. Reserve soaking liquid.
- Heat olive oil in heavy large pot over medium-high heat. Add porcini, crimini and portobello mushrooms, minced garlic and bay leaf. Sauté until mushrooms are brown and tender, stirring often, about 10 minutes.
- Add Marsala and simmer until almost all liquid evaporates, scraping up browned bits, about 1 minute. Season mushroom mixture to taste with salt and pepper.
- Mix 1 cup reserved mushroom liquid and whipping cream into mushroom mixture and simmer 3 minutes. Add 1 cup Parmesan cheese and butter. Cook, stirring frequently, about 2 minutes. Season to taste with salt and pepper.
- Serve over polenta, pasta or rice passing additional grated Parmesan separately.
Nutrition Facts : Calories 252.7, Fat 19.2, SaturatedFat 8.6, Cholesterol 38.4, Sodium 295.8, Carbohydrate 10.2, Fiber 1.6, Sugar 3.3, Protein 10
More about "wild mushroom sauce food"
WILD MUSHROOM CREAM SAUCE RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.7/5 (20)Total Time 30 minsCategory SauceCalories 363 per serving
WILD MUSHROOM CREAM SAUCE | CANADIAN LIVING
From canadianliving.com
ROAST BEEF WITH WILD MUSHROOM SAUCE - CANOLAINFO
From canolainfo.org
WILD MUSHROOM SAUCE - THE GOURMET WAREHOUSE
From gourmetwarehouse.ca
WILD MUSHROOM ROYALE WITH SWEET PEA BASIL SAUCE - EGGS
From eggs.ca
ROASTED RACK OF VEAL WITH WILD MUSHROOM SAUCE | RICARDO
From ricardocuisine.com
WILD MUSHROOM SAUCE RECIPE | MYRECIPES
From myrecipes.com
WILD MUSHROOM CREAM SAUCE RECIPE - THE RELUCTANT GOURMET
From reluctantgourmet.com
HOW TO MAKE WILD MUSHROOM SAUCE - RECIPES AND TIPS TO COOK …
From farmison.com
WILD MUSHROOM SAUCE RECIPE - FOOD.COM
From food.com
WILD MUSHROOM SAUCE | EMERILS.COM
From emerils.com
RECIPE - PASTA WITH WILD MUSHROOM SAUCE - LCBO
From lcbo.com
WILD MUSHROOM RAGU RECIPE FROM THE KITCHN COOKBOOK | KITCHN
From thekitchn.com
WILD MUSHROOM SAUCE MIX | MCCORMICK GOURMET - CLUB …
From clubhouse.ca
WILD MUSHROOM WHITE WINE SAUCE • CIAOFLORENTINA
From ciaoflorentina.com
GARLICKY WILD MUSHROOM SAUTé RECIPE - VICTORIA AMORY | FOOD
From foodandwine.com
12 MUSHROOM SAUCE RECIPES THAT ARE CREAMY AND DECADENT
From allrecipes.com
RED WINE AND WILD MUSHROOM SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
WILD MUSHROOM SAUCE FOR PASTA RECIPE - BBC FOOD
From bbc.co.uk
WILD MUSHROOM SAUCE - SAUCE RECIPES
From worldrecipes.org
HOW TO MAKE A DELICIOUS STEAK WITH WILD MUSHROOM SAUCE
From reluctantgourmet.com
WILD MUSHROOM PASTA SAUCE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
WILD MUSHROOM SAUCE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
STUFFED PHEASANT BREASTS WITH WILD MUSHROOM SAUCE BEST RECIPES
From findrecipes.info
PASTA WITH WILD MUSHROOM SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
WILD MUSHROOM PASTA WITH TRUFFLE BUTTER - FAMILYSTYLE FOOD
From familystylefood.com
WILD MUSHROOM SAUCE RECIPE - LOS ANGELES TIMES
From latimes.com
FETTUCCINE WITH WILD MUSHROOM SAUCE RECIPE | FOOD & WINE
From foodandwine.com
ESSENTIAL CUISINE
From essentialcuisine.com
WILD MUSHROOM SAUCE RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
WILD MUSHROOM SAUCE - FOREST FOR DINNER | WILD FOOD SPECIALIST …
From forestfordinner.ca
WILD MUSHROOM SAUCE FOR PASTA - THIS IS HOW I COOK
From thisishowicook.com
PASTA WITH WILD MUSHROOM SAUCE
From lcbo.com
WILD MUSHROOM SAUCE – NICK STELLINO
From nickstellino.com
CREAMY MUSHROOM SAUCE RECIPE WITH WILD & FRESH MUSHROOMS
From eatingeuropean.com
WILD MUSHROOM SAUCE — LATVIA – KITCHEN IN THE HILLS
From kitcheninthehills.wordpress.com
SOY SAUCE BRAISED WILD MUSHROOM NOODLES - THE WOKS OF LIFE
From thewoksoflife.com
HOMEMADE RAVIOLI WITH WILD MUSHROOM SAUCE WITH ANNE BURRELL
From youtube.com
WILD MUSHROOM BOLOGNESE - CIAO CHOW BAMBINA
From ciaochowbambina.com
WILD MUSHROOM SAUCE RECIPE | RECIPELAND
From recipeland.com
26 BEST WILD MUSHROOM RECIPES - HOW TO COOK WILD MUSHROOMS
From parade.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love