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Creamy wild mushroom sauce recipe

Creamy wild mushroom sauce recipe

  • Recipes
  • Dish type
  • Side dish
  • Sauce
  • Mushroom sauce

This deliciously creamy wild mushroom sauce is easy to make and very versatile. Enjoy on a plump and juicy steak or with some flavourful game.

4 people made this

IngredientsServes: 4

  • 3 tablespoons vegetable oil
  • 1kg wild mushrooms, diced
  • 1 bouillon cube
  • 235ml water
  • 1 tablespoon butter
  • 2 onions, chopped
  • 235ml cream
  • salt and pepper, to taste

MethodPrep:20min ›Cook:1hr ›Ready in:1hr20min

  1. Heat half of the oil in a frying pan and cook and stir the mushrooms for 15 minutes until the liquid has evaporated.
  2. Dissolve the bouillon cube in the water then add the butter and stir the mixture into the mushrooms. Simmer for another 15 minutes.
  3. In a separate pan, heat the remainder of the oil over medium high heat then add the onions. Cook and stir until soft then add to the mushrooms.
  4. Stir in the cream and season to taste. Simmer for another 5 minutes. Serve hot.

Tip

Try adding some chopped fresh herbs to the sauce to increase the flavours.

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Creamy Mushroom Pepper Sauce

If you love creamy pepper sauces, then you will love this mushroom pepper sauce. Not only is it fantastic served over steak, but you’ll want to put this creamy mushroom sauce on everything from chicken, to roasts, to spätzle to dumplings and baked potatoes. It’s a decadent yet simple sauce that you might just find yourself making again and again.


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agree with people who said the dried mushrooms needed more time in the water. added this base to sauteed shallots (2) portobell caps (2) and chanterelles (about 3/4 pound). Served on fresh fetticini-- fed 5 and everyone raved.

This was just ok. The sauce was a pretty thin and the mushrooms had a bit of an odd texture, I used both dried and fresh. The flavour was nice, but the wine was a little overpowering, and Iɽ prefer a creamier sauce.

I agree with other reviewers that this was just "good". Did not have a lot of great flavor. It needs something to brighten up the flavor.

I thought this was pretty good. The flavor was nice, but it didn't have the depth that I was looking for. Also, it didn't coat the pasta quite as thoroughly as Iɽ have liked. I'm still searching for the right recipe.

Really good flavor. I usually stick VERY close to the recipes, but instead of adding salt at the end I chopped up some green olives. Also. a REALLY cool flavor layer was added via a couple of splashes of Sherry Vinegar. Good Stuff.

Delicious! the flavor was tangy and delicate. I used fresh shiitake mushrooms and I added arugula with the lemon and green onion and was pleased with the result. I did use a little flour to thicken the gravy. My sister commented that it would go well with salmon and I have to agree--a grilled salmon filet would have been the perfect pairing!

I used morels and skipped the lemon juice but otherwise made as stated. Next time, I will halve the green onions and give the morels an extra few tumbles in the boiling water, as the sauce was a tad gritty. Don't worry about the grayness or if the sauce doesn't thicken perfectly-- just serve with crusty bread. The intense wild mushroom flavors will delight.

I am not reviewing this recipe, but for those of you who are getting all huffy about the whipping cream topic - some brands of whipping cream do have added sugars, but not all of them. I had this happen to me once when making an Alfredo sauce and I had to throw it away because it tasted like a dessert. Now I always make sure to either read the ingredients or just buy the ones labeled as heavy cream.

i also used cilantro instead of tarragon, and did have to thicken up the sauce with a bit of flour. unfortunately, i overdid it on the lemon, and it ended up tasting a bit weird, but i think otherwise it would be very good, i'll be a bit more careful with the lemon next time.

Not sure what I did wrong. the cream curdled as soon as it hit the wine, and while I fixed up the sauce using more cream, fresh pepper, etc., the over-all taste was very blah - no better than a Lipton package of noodles. Won't bother with this again as there are much better cream pasta recipes on this site.

I chose dried porcini and was very pleased with the results. I thought this dish had a wonderful, rich flavor. I made this recipe exactly as written with the exception of using fresh tarragon instead of dried and thickening the sauce with a teaspoon of flour at the end because it just didn't seem to be getting thick. (I mixed a bit of the sauce with the flour in a cup to make a roux and then poured that into the sauce.) Other than that, I think the recipe is perfect as is.

I used some cilantro and leeks instead of tarragon and onions (green). Also, I did not add lemon juice because I don't like it to overpower my cream sauce. Anyway, It was so good I ate it twice in a week. what can I say?

Good. creamy, mushroomy and winey tasting. Added the lemon juice because I like to make recipes "as is" on first try, not like some people who think that replacing mushrooms with broccoli will give the same result and then give the recipe a negative review. Anyway, didn't like the lemon taste and won't add it again. Used fresh mushrooms and still came out great. Easy and simple to make.

Very yummy recipe. Everyone enjoyed it greatly. Our only problem was that we found the sauce-to-pasta ratio was too low, and would probably double the sauce recipe for the same amount of pasta next time.

I really liked the recipe when i saw it so made it for myself for dinner.. It was vwey good but didnt especially like the seasoning, i do like terregon but didnt it was really good as the flavors didnt mis right for me.. i will use summer savory or thyme the next time i make it..It is worth trying but adjust the seasoning to your taste.

Heavy vs. Whipping Cream To add to the debate on creams, this is what Joy of Cooking has to say (pg.1070 1997 edition): Cream is made from the fat that rises to the surface of nonhomogenized milk. Whipping cream that is labeled "heavy cream" contains at least 36 percent milk fat and is the richest cream available in most stores. It is normally used in deserts. Light whipping cream, often labeled simply "whipping cream", contains 30 to 36 percent butterfat. Unwhipped, it is added to sauces and soups and is used for ice cream. Whipped, it generally frosts or garnishes desserts. Sometimes it is difficult to make whipping cream mound properly. Buy heavy cream if you can. My mother, who owned a dairy farm, told me that sweet cream simply means that the cream/butter was fresh, not old as it would sometimes get in the old days from sitting unrefrigerated.

I used "light cream" for health reasons, so you might dismiss my review. I used a tiny bit of corn starch to thicken the sauce, and it looked beautiful. The flavors weren't well blended, with lemon and wine sticking out. Maybe my palate isn't ready for porcinis prepared in this way. It looked great on paper, though. On a positive note, the suggested fruit salad was perfect for our first cold weekend.

I am not reviewing this recipe, but I had to put in my two cents to say that whipping cream is properly called heavy cream. It is called whipping cream in dessert recipes, but when a cook is referring to using cream in a main dish recipe, she usually calls it light, medium or heavy cream. By the way whipping cream (which is actually heavy cream that is about to be whipped, sugared and flavored) always has sugar and flavoring added to it before it is whipped and that is why it is sweet. Heavy cream comes from butter, has no sugar added to it and is not sweet.

I followed this recipe exactly as it was written since I'm still pretty green in the kitchen. The flavor of the sauce was truly wonderful, but the sauce did not thicken as much as I was hoping it would. So I added some grilled chicken breast at the end to absorb the sauce. delicious!

I used the recipe as a basis for some aging vegetables, and modified accordingly. First, I sauteed Vidalia onions with fresh mushrooms and tomato, then added the wine and cooked it down. I followed it up with the cream/tarragon, and because I didn't have the liquid from dried mushrooms, used chicken broth before adding scallions and lemon juice. It was delicious!

This recipe was delicious. I followed the recipe exactly. There was a sweet taste, but that had to do with the white wine, I think. For the cook that thinks cream is sweet, he is right and wrong. Cream and milk naturally have sugars in them (the reason you shouldn't drink milk and then go to bed without brushing your teeth). But cream (whipping cream) does not turn into "whipped cream" dessert topping without the cook adding quite a bit more sugar. I don't know why they call cream, whipping cream, but it is NOT because it is sweetened and ready to whip.

Now there are some fine dried mushroom combos available. On-line, you can get most anything you want.(tax free)Try the recipe with the suggested ingredients. You'll love it!

That Denver person is looney-toons. They either used Cool-Whip, or whip cream out of an aerosol can. If you get a carton of whipING cream (also known as cream) then you can make any cream sauce without fear of your dinner being "sweet". Sheesh.

I made this recipe recently for a dinner party and I was glad I did. I served it as a side dish and everyone raved. I am astounded at the other reviews claiming that this dish was not a good one. Perhaps if they made the recipe the way it was written instead of substituting things that really don't go together, they may have a change of mind. As far as being too sweet, we didn't notice any sweetness. Whipping cream is used in many pasta and cream soup dishes with great results. My advice? Give this dish one more try using the ingredients called for and you may be pleasantly surprised.

I made this dish with broccoli because I did not have mushrooms and my guests and I thought it was far, far too sweet, and it had a very strange taste. Perhaps it would have been better with mushrooms, but somewhow I don't think so. If I made it again (which I most likely will not), I would substitute the whipping cream (which was responsible for the gross dessert-like flavor) for sour cream or a cream soup (such as mushroom or celery).


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How to Make Creamy Mushroom Sauce

This sauce is packed with flavor and so easy to make! It comes together quickly once you get started. Anybody can make this sauce, no cooking skills required!

  1. Sauté the shallots, mushrooms, salt, and pepper until tender. This process should take about 5-6 minutes.
  2. Sauté the garlic for 30 seconds, add Worcestershire sauce and dijon mustard then cook for about 1 minute.
  3. Add the wine and reduce to a thicker consistency (evaporated), scraping up any browned bits then add broth and heavy cream. Simmer until the sauce is thickened. This process should take about 4-5 minutes.
  4. Add the aromatic thyme leaves and parmesan cheese about 30-45 seconds before the cooking process is done.

I hope you&rsquoll enjoy this Creamy Mushroom Sauce recipe! If you try it out, please don&rsquot forget to come back and rate the recipe card!


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Mushroom Sauce

Pour in the cream and milk and allow to simmer gently for 5-10 minutes until the sauce has thickened and cooked through. Roasted baked or mashed potatoes and mushroom sauce are a match made in heaven.

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Mushroom sauce. 22062020 There are two ways to go about this mushroom sauce. Deglaze the pan with wine. 03092020 Heat the butter and olive oil together.

Cook the onion until softened but not coloured. 17042020 Mushroom sauce is such a versatile sauce this quick and easy creamy mushroom sauce recipe can be served with just about anything. On a medium flame for 2 minutes.

You can dice the mushrooms and make this more of a cohesive sauce as I did or you can slice the mushrooms thin but. 31052020 How to Make Mushroom Sauce Easy and creamy this sauce comes together in 1 2 3. Add thyme bay leaf and red wine.

Allow the mushrooms to fry until golden brown then add the garlic and fry until fragrant. How to make Creamy Garlic Mushroom Sauce with recipe and instructions. Add the garlic and the mushrooms and cook for 34 minutes until the mushrooms are soft but.

Saute onion add mushrooms salt pepper garlic and thyme until tender. Mushroom Sauce is something Ive been making for a long time with every time making i. Pour it over chicken it is perfect with steak if you are vegetarian use this delicious sauce over baked potatoes or toss it through pasta.

Add the mushrooms to the pan with the thyme and season with salt and pepper. 13101999 Add mushrooms and cook until soft. Top mushroom sauce recipes.

Add the green chillies mushrooms and salt mix well and cook on a medium flame for 2 to 3 minutes while stirring occasionally or till they become soft. 03102014 Heat the oil and butter in a frying pan and add the onion. Creamy mushroom sauce is especially lovely with beefthe two flavors together are a classic old-school.

Find recipes for creamy mushroom sauce wild mushroom sauce whisky mushroom sauce portabello mushroom sauce and much more. 11092014 Method Heat the butter in a broad non-stick pan add the onions and saut.

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Vegan Recipe: Linguine with Creamy Wild Mushroom Sauce

I love being a runner. Yes, it is sometimes hard, and, as I&rsquove gotten older I have slowed down quite a bit, but for all that, I am a runner. And being a runner brings with it certain benefits. Like a slow, strong heart beat. Amazing calf muscles. And, best of all, a healthy runner&rsquos diet.

In this era of low carb, gluten free, Paleo-style diets, I&rsquom not sure whether to whisper or yell it out, but yes, I still eat pasta.

Penne with garlic, macaroni and (vegan) cheese, tri-color rotini pasta salad. It all has a place in my diet. And that makes me so happy.

This recipe, linguine with creamy wild mushroom sauce, had been rolling around in my head for a while. I had a package of dried wild mushrooms (mine were a variety, you can always use your favorites). I also had some vegan bacon that I thought would taste pretty good in the sauce too.

It is very easy to make substitutions for this dish to comply with different diets. Just as I used almond milk for my cream sauce to make it vegan, you can use gluten free pasta if you wish. You can also skip the pasta altogether and use spaghetti squash. It is the sauce that counts and it is delicious.


For Maximum Flavor, Cook Pasta in Chicken Broth

I’ve become a big fan of cooking dry noodles in broth as opposed to water, as it adds extra flavor without any extra work. It’s especially impactful with one-pot pastas, because the liquid isn’t drained — rather, it forms the base sauce as the pasta cooks. Just remember that store-bought broth generally has more sodium than water, so be sure to season with salt at the very end of cooking rather than as you go.

Cooking the linguine in chicken stock obviously means this isn’t a vegetarian dish if you’re looking for a meat-free rendition, you can use your favorite vegetable or mushroom broth. You can easily make mushroom broth by saving the liquid after rehydrating dried mushrooms, or making your own by cooking mushroom stems and trimmings in water, and straining out the solids.

If you can, opt for a mix of different types of mushrooms for this pasta, such as cremini, shiitake, oyster, hon shimeji, chanterelle or hen of the woods. Not only will the variety make it a very Instagram-worthy pasta dish, but it adds a huge amount of savory flavor.


Cooking Light's Farfalle with Creamy Wild Mushroom Sauce

At first glance this Farfalle with Creamy Wild Mushroom Sauce from Bruce Weinstein's and Mark Scarbrough's Cooking Light The Complete Quick Cook just looks like a great plate of pasta but upon further inspection, the recipe reveals two great tips for time-saving meal prep.

Why you should make this: First off, being able to put together a great sauce in the time it takes for a pot of water to boil and pasta to cook is a skill that every time-pressed cook should learn, and this farfalle recipe is a great one to have under your belt.

Secondly, using a pre-sliced exotic mushroom blend saves precious time by eliminating the washing and slicing part. Sure you're still going to have to dice some onion, shallots, and garlic, but that will go much quicker than washing, drying, and cutting a whole load of fancy 'shrooms.

Once you've got your onions and mushrooms sautéed and reduced with a glug of white wine, your pasta is ready to be drained, added to the pot, tossed with cream, Parmesan, and parsley, and ready to go. See? A lovely, earthy plate of pasta ready to eat in the time that it takes to boil a box of farfalle thanks to a few ingenious quick cooking tips.

Adapted from Cooking Light The Complete Quick Cook by Bruce Weinstein and Mark Scarbrough. Copyright © 2011. Published by Oxmoor House. Available wherever books are sold. All Rights Reserved