Best 2 Best Mushroom Sauce Recipes
The world of culinary arts is vast and diverse, with flavors and aromas that tantalize taste buds across cultures. Among the many delectable dishes that have captured the hearts and palates of food enthusiasts worldwide, one stands out for its versatility and umami-rich goodness: mushroom sauce. This culinary masterpiece has the ability to transform ordinary meals into extraordinary experiences, adding depth and savory notes that elevate any dish to new heights of flavor. Whether you're a seasoned chef or a home cook looking to expand your culinary horizons, discovering the best mushroom sauce recipe is a quest worth embarking on. In this comprehensive guide, we will take you on a journey through the world of mushroom sauces, exploring the various techniques, ingredients, and cooking methods that will help you create the ultimate mushroom sauce that will leave your taste buds craving more.
Check out the recipes below so you can choose the best recipe for yourself!
GOTTA BE THE BEST LOW FAT MUSHROOM SAUCE EVER!!
This sauce is so simple and tastes absolutely divine! It can be used in so many ways! I stumbled over it when I didn't have the ingredients I wanted in the kitchen and thought I would be adventurous. Well good on me!!! This is a definite regular in our house over a big fat T-bone with chips and salad but we also have it with chicken and mashed potatoes. I truly love making this sauce because you really can't go wrong! The only wrong thing you can do...is not try it!!! It is LOW FAT too!!!
Provided by djmjbaker
Categories Sauces
Time 10m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- This sauce is really quick and only takes about 5 minutes to make once everything is prepared!
- White mushrooms are fine to use if you don't have Portabelo and you can chop them or slice them - whatever you prefer.
- Put the oil or butter in a medium sized fry pan with the mushrooms and cook them on a medium heat until they start to soften slightly. Add 3/4 can of evaporated milk and the tablespoon of balsamic vinegar and keep it at a medium heat.
- While the mushrooms are cooking in the milk (this won't take long!) quickly mix a little of the milk with the cornflour to form a paste. Add this to the sauce and keep stirring and it will start to thicken. Don't be afraid to bring it to the boil, it won't go funny.
- This is where it is up to you how thick you want the sauce! If it becomes too thick just add more Evaporated Milk till you get the desired consistency. If it is not thick enough just make up some more cornflour paste and add it a little at a time until it is just right. You really can't fail to get it the way you want. The best advice I can give is don't have the pan too hot and make sure you keep stirring!
- Also taste it before you add any salt and pepper as the Balsamic gives it such a nice flavour you don't want to overpower the sauce with too much salt and pepper. If it doesn't have enough flavour, add another dash of Balsamic Vinegar. It really is that simple!
- Pour it over steak and chips or any meat that takes your fancy! Or you can cook up some cubed chicken breast and add them to the sauce and serve with mashed potatoes and greens for a healthy delicious meal! This recipe can easily be doubled.
- One tip to give it your sauce more flavour is after you have cooked your steaks use the same pan and leave the juice. It saves on washing and adds that richness. Get saucy!
BEST CREAMY MARSALA WINE SAUCE OVER MUSHROOM RAVIOLI
Delicious and creamy marsala wine sauce paired with portobello mushroom stuffed ravioli. Copy-Cat of the Macaroni Grill Mushroom Ravioli entree.
Provided by nmlawrence
Categories One Dish Meal
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Fill a large pot with about 4 quarts of water. Set the burner to high and boil. Add frozen ravioli to boiling water for 6-8 minutes, stirring occasionally (very gently). The ravioli are done when they float to the top of the water.
- At the same time you are boiling the water, heat a large skillet with the olive oil. Add onions and mushrooms and sauté until tender, about 3 minutes. Add the Marsala wine and bring to a boil.
- Boil for 2-4 minutes, adding salt and pepper to taste. Stir in cream and milk and simmer for 5 minutes until heated.
- Serve in a recessed pasta plate. Pour a generous amount of creamy marsala wine sauce mixture over 3-4 ravioli and serve HOT.
- **Optional: Serve ravioli on a bed of bowtie pasta for a heartier serving, or substitute the ravioli for thin chicken breasts. Saute the chicken for 15 minutes before the mushrooms, then follow the recipe from there.
Tips:
- Use fresh mushrooms. Fresh mushrooms have a better flavor and texture than dried or canned mushrooms.
- Choose the right type of mushrooms. Different types of mushrooms have different flavors and textures. For example, cremini mushrooms have a mild flavor and a firm texture, while shiitake mushrooms have a more intense flavor and a chewy texture.
- Clean the mushrooms properly. Rinse the mushrooms under cold water and then pat them dry with a paper towel. Do not soak the mushrooms in water, as this will make them lose their flavor.
- Slice the mushrooms evenly. This will help them cook evenly.
- Sauté the mushrooms in butter or olive oil until they are browned. This will help to bring out their flavor.
- Add your favorite herbs and spices. Some popular choices include garlic, thyme, rosemary, and oregano.
- Simmer the sauce for at least 30 minutes. This will help to develop the flavor of the sauce.
- Serve the sauce over your favorite pasta, rice, or meat dish.
Conclusion:
Mushroom sauce is a versatile sauce that can be used in a variety of dishes. It is easy to make and can be tailored to your own taste. With a few simple tips, you can make a delicious mushroom sauce that will impress your family and friends.
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