Time 15m Yield 4 servings Number Of Ingredients 7 Steps:
Melt butter in a saute pan over low heat. Add garlic and sage. Season with salt and pepper. Add the mushrooms, cook 5 minutes until slightly softened. Pour in cream and heat slowly. When the sauce has reached a velvety smooth consistency, remove from stove. Stir in leek and serve immediately with chicken Marsala ravioli.
Time 30m Yield 10 Number Of Ingredients 10 Steps:
Heat butter and olive oil in a skillet over medium-high heat until butter is melted. Add mushrooms and cook until golden brown, 4 to 5 minutes. Season with garlic, salt, and pepper. Cook until garlic is fragrant, about 1 minute. Pour in wine, and allow to sizzle while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Cook until wine is mostly evaporated, about 1 minute. Stir in cream and chicken broth, lower heat to medium, and simmer slowly, stirring occasionally, until sauce thickens but does not separate, 2 to 3 minutes. Stir in thyme and adjust seasoning with salt and pepper, if needed.
Time 40m Yield 4 serving(s) Number Of Ingredients 13 Steps:
Clean mushrooms and slice in half if large. Pat dry. Fry bacon in a large pan until lightly browned. Remove from pan and reserve. Add the butter to the pan drippings. Add onions; sauté until lightly browned. Add mushrooms; cook until tender, stirring often. Stir in wine, salt, pepper, paprika, nutmeg, and mace. Cover frying pan and cook over low heat 15 minutes. Off the heat, add the cooked bacon, cream and lemon juice. Reheat until just warm. Do NOT let the mixture boil! Garnish with parsley and serve with noodles or dumplings.
Time 35m Yield 4 serving(s) Number Of Ingredients 13 Steps:
Clean mushrooms and slice in half if large. Pat dry. Fry bacon in a large pan until lightly browned. Remove from pan and reserve. Add the butter to the pan drippings. Add onions; saute until lightly browned. Add mushrooms; cook until tender, stirring often. Stir in wine, salt, pepper, paprika, nutmeg, and mace. Cover frypan and cook over low heat 15 minutes. Off the heat, add the cooked bacon, cream and lemon juice. Reheat until just warm. Do NOT let the mixture boil! Garnish with parsley and serve with noodles or dumplings.
Time 30m Yield 4 Number Of Ingredients 8 Steps:
Drizzle mushrooms with lemon juice. Melt butter in a large skillet over medium-low heat and cook onion until soft and translucent, about 5 minutes. Add mushrooms and cook until softened and liquid has mostly evaporated, about 5 minutes. Dust with flour and mix well. Add broth and cover. Reduce heat and simmer for 10 to 15 minutes. Stir creme fraiche into skillet. Season mixture with salt, pepper, and lemon juice. Stir parsley in before serving.
Time 1h Yield 5 serving(s) Number Of Ingredients 13 Steps:
Slice the mushrooms in half if they are large, set aside. Fry bacon in a large pan until lightly browned. Remove from pan and set on a papertowel lined plate to drain. Add the butter to pan drippings along with the onions; saute until lightly browned. Next add mushrooms and cook until tender, stirring often. Stir in wine & spices, cover with lid and simmer over low heat for 15 minutes. Take off the heat then stir in the cream, lemon juice, & bacon. Reheat until just warm. Do NOT let the mixture come to a boil! Garnish with parsley.
Time 10m Yield 4 servings Number Of Ingredients 8 Steps:
Rinse mushrooms if desired and pat dry. Heat butter in a heavy skillet and add shallots and mushrooms. Sprinkle with lemon juice, salt and pepper. Cook, stirring, without browning about 5 minutes. Add cream and nutmeg and cook over relatively high heat, stirring often, about 2 minutes or until sauce has thickened slightly.
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.
More about “mushrooms in cream sauce pilzen in sahnesosse recipes”
Time 50m Yield 4 Number Of Ingredients 8 Steps:
Place porcini mushrooms in a bowl and cover with hot water. Let soak until plumped up, about 30 minutes. Pour mushrooms and soaking liquid into a coffee filter or fine mesh sieve set over a bowl. Save soaking liquid for sauce. Rinse rehydrated mushrooms well to remove any grit, then coarsely chop. Add butter to a large, nonstick skillet over medium-low heat. When butter has melted, add parsley and garlic; stir to combine. Stir in chopped mushrooms. Moisten the mixture with a few tablespoons reserved soaking water. Cook, stirring a few times, until the moisture has largely evaporated, about 5 minutes. Add cream and wine and stir to combine. Cook at barely a simmer until liquid has reduced slightly, about 5 minutes. Season with salt and pepper.
