Best 8 Mushrooms In Chive Cream Recipes

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Mushrooms in chive cream is an irresistible and flavorful dish that combines the earthy umami of mushrooms with the delicate tang of chives, all nestled in a creamy sauce. Whether you're looking for a quick and easy weeknight dinner or a special dish to impress guests, mushrooms in chive cream is a versatile recipe that is sure to satisfy your taste buds. With a variety of mushroom options to choose from, such as earthy cremini, meaty portobellos, or delicate shiitakes, this dish can be tailored to your personal preference. The creamy sauce, made with a roux of butter, flour, and milk, provides a rich and luxurious backdrop for the mushrooms and chives, while the addition of white wine adds a touch of acidity and depth of flavor.

Here are our top 8 tried and tested recipes!

CHIVE MUSHROOM SOUP



Chive Mushroom Soup image

I try to serve this rich, savory soup at least once a month during our cold winters. It's quick to make and has a wonderful fresh mushroom flavor. -Laurie Suhrke, Plymouth, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 8

1 cup finely chopped fresh mushrooms
1/4 cup butter
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon ground mustard
1 cup chicken broth
1 cup half-and-half cream
2 tablespoons minced chives

Steps:

  • In a large saucepan, saute mushrooms in butter until tender. Stir in the flour, salt and mustard until blended; gradually stir in broth. Bring to a boil; cook and stir for 2 minutes. Reduce heat; stir in cream and chives. Cook until heated through, about 5 minutes longer.

Nutrition Facts : Calories 407 calories, Fat 35g fat (22g saturated fat), Cholesterol 121mg cholesterol, Sodium 1053mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 1g fiber), Protein 7g protein.

MUSHROOMS IN CHIVE CREAM



Mushrooms in Chive Cream image

This is an elegant and delicious first course for a special holiday meal or dinner party. It does require last minute prep, but it's very quick to make. I believe this was originally a Bon Apetit recipe.

Provided by PanNan

Categories     Lentil

Time 20m

Yield 8 serving(s)

Number Of Ingredients 7

24 fresh mushrooms, 2 to 2 1/2 inch diameter, cleaned and stems trimmed (about 2 lbs)
3 tablespoons butter
1 cup whipping cream
2 tablespoons snipped fresh chives
1 tablespoonlemon, rind Anjou pear, finely shredded
salt & freshly ground black pepper
1/3 cup crushed crouton (or cracker crumbs)

Steps:

  • In 12" nonstick skillet cook mushrooms, covered, in hot butter 5- 7 minutes, stirring twice.
  • Remove mushrooms with slotted spoon; set aside and keep warm.
  • Stir the cream, chives, and lemon peel into the skillet.
  • Bring mixture to boiling; reduce heat.
  • Simmer, uncovered, 5 minutes or until mixture is slightly thickened and bubbly.
  • Stir in reserved mushrooms; heat through (do not cook longer or mushrooms will thin sauce).
  • Season with salt and pepper.
  • To serve: for each appetizer serving, sprinkle about 2 tsp of crushed croutons on each plate.
  • Top with 3 mushrooms and about 1 tbsp of the cream sauce.

STUFFED CREAM CHEESE MUSHROOMS



Stuffed Cream Cheese Mushrooms image

Delicious appie with a kick. Always a party favorite when we make them. I usually double the recipe.

Provided by Lindsay Smith

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 40m

Yield 6

Number Of Ingredients 9

1 serving cooking spray
12 whole fresh mushrooms, tough ends trimmed
1 tablespoon vegetable oil
1 tablespoon minced garlic
1 (8 ounce) package cream cheese, softened
¼ cup grated Parmesan cheese
¼ teaspoon ground black pepper
¼ teaspoon onion powder
¼ teaspoon cayenne pepper

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Prepare a baking sheet with cooking spray.
  • Clean mushrooms with a damp paper towel. Carefully break stems from mushrooms. Chop stems extremely fine.
  • Heat oil in a large skillet over medium heat. Fry chopped mushroom stems and garlic in hot oil until any moisture has disappeared, taking care not to burn the garlic, 3 to 5 minutes. Spread mushroom mixture into a bowl to cool completely, about 10 minutes.
  • Stir cream cheese, Parmesan cheese, black pepper, onion powder, and cayenne pepper with the mushroom stems and garlic until very thick and completely mixed. Use a small spoon fill each mushroom cap with a generous amount of stuffing. Arrange stuffed mushrooms onto the prepared cookie sheet.
  • Bake in preheated oven until piping hot and liquid starts to form under the caps, about 20 minutes.

Nutrition Facts : Calories 175.9 calories, Carbohydrate 2.9 g, Cholesterol 44 mg, Fat 16.4 g, Fiber 0.4 g, Protein 5.3 g, SaturatedFat 9.2 g, Sodium 163.6 mg, Sugar 0.8 g

CREAMY PASTA WITH MUSHROOMS & CHIVES



Creamy Pasta with Mushrooms & Chives image

Cream cheese makes an easy and oh-so-delicious sauce for this mushroom-fettuccine pasta dish. Top with Romano cheese and chopped chives for the win.

Provided by My Food and Family

Categories     Home

Time 20m

Yield 6 servings, 1 cup each

Number Of Ingredients 5

1/2 lb. fettuccine, uncooked
3/4 lb. fresh mushrooms, quartered
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/4 cup KRAFT 100% Grated Romano Cheese
1 Tbsp. chopped fresh chives

Steps:

  • Cook pasta as directed on package, omitting salt.
  • Meanwhile, cook mushrooms in large skillet sprayed with cooking spray on medium-high heat 5 min. or until tender.
  • Drain pasta; add to mushrooms along with the cream cheese. Cook 1 min. or until cream cheese is completely melted and mixture is well blended, stirring constantly. Top with Romano and chives.

Nutrition Facts : Calories 210, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 20 mg, Sodium 130 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 9 g

VEAL PATTIES WITH MUSHROOMS AND CHIVES



Veal Patties with Mushrooms and Chives image

Categories     Milk/Cream     Mushroom     Sauté     Quick & Easy     Veal     Chive     Gourmet

Yield Makes 4 servings

Number Of Ingredients 14

2 slices firm white sandwich bread, coarsely crumbled
1/4 cup heavy cream
1 large egg, lightly beaten
3/4 teaspoon salt
1/4 teaspoon black pepper
2 1/2 tablespoons finely chopped fresh chives
1 1/4 lb ground veal
1/2 cup fine dry bread crumbs (not seasoned)
2 tablespoons vegetable oil
1/2 stick (1/4 cup) unsalted butter
1/2 lb cremini mushrooms, trimmed and cut into sixths
Accompaniment: lemon wedges
Special Equipment
an instant-read thermometer

Steps:

  • Put oven rack in middle position and preheat oven to 200°F.
  • Soak bread in cream in a large bowl 5 minutes. Stir in egg, salt, pepper, and 1 tablespoon chives until blended well. Add veal and mix with your hands until combined well. Form veal mixture into 4 (4-inch) patties. Spread dry bread crumbs on a sheet of wax paper and coat patties all over.
  • Heat oil with 2 tablespoons butter in a 12-inch nonstick skillet over moderately high heat until foam subsides, then cook patties, carefully turning over once, until golden brown, firm to the touch, and thermometer inserted into center of each registers 148°F, 8 to 10 minutes total. Transfer patties to an ovenproof platter and keep warm, covered with foil, in oven. Do not clean skillet.
  • Heat remaining 2 tablespoons butter in skillet over moderately high heat until foam subsides, then sauté mushrooms, stirring occasionally, until browned and tender, 3 to 5 minutes. Stir in remaining 1 1/2 tablespoons chives and salt and pepper to taste.
  • Serve veal patties topped with mushrooms.

PORCINI MUSHROOM LATKES WITH MUSHROOM SALAD AND CHIVE "CREAM"



Porcini Mushroom Latkes with Mushroom Salad and Chive

Provided by Selma Brown Morrow

Categories     Milk/Cream     Mushroom     Appetizer     Hanukkah     Vegetarian     High Fiber     Winter     Chive     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 19

Latkes:
1 ounce dried porcini mushrooms
2 pounds russet potatoes, peeled, cut into 3/4-inch cubes
2 cups chopped onions, divided
1 large egg
1 tablespoon all purpose flour
1 1/2 teaspoons coarse kosher salt
1/2 teaspoon freshly ground black pepper
Vegetable oil (for frying)
Salad and chive cream:
1 cup nondairy sour cream
1/4 cup chopped fresh chives
3 1/2 tablespoons (or more) white wine vinegar, divided
2 tablespoons olive oil
3 small garlic cloves, pressed
8 ounces fresh shiitake mushrooms, stemmed, caps sliced
8 ounces crimini mushrooms, sliced
3 cups (packed) baby greens
Ingredient info: Dried porcini mushrooms are available in the produce section of many supermarkets and at specialty foods stores and italian markets.

Steps:

  • For latkes:
  • Combine porcini and boiling water in bowl. Soak until soft, about 30 minutes. Strain, pressing out all liquid. Chop porcini.
  • Blend potatoes and 1/2 cup onions in processor until finely ground and some liquid forms. Turn mixture out onto kitchen towel. Gather towel around and squeeze mixture very dry. Scrape into large bowl. Add 1 1/2 cups onions and next 4 ingredients. Stir until batter becomes moist. Add porcini.
  • Pour enough oil into heavy large skillet to coat bottom; heat over medium-high heat. Working in batches, drop potato mixture into skillet by scant 1/4 cupfuls. Flatten into 2 1/2-inch rounds. Cook until golden, 3 to 4 minutes per side. Transfer to large baking sheet. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Rewarm in 400°F oven until crisp, 4 to 5 minutes per side.
  • For salad and chive cream:
  • Stir nondairy sour cream, chives, and 1 1/2 tablespoons vinegar in small bowl to blend.
  • Season with salt and pepper. DO AHEAD: can be made 1 day ahead. Cover; chill.
  • Heat oil in large skillet over medium-high heat. Add garlic and all mushrooms; sprinkle with salt and pepper. Sauté until brown, 6 to 7 minutes. Sprinkle with 2 tablespoons vinegar; toss. Season with salt, pepper, and more vinegar, if desired.
  • Overlap latkes on plates. Mound greens alongside; top with mushrooms. Serve with chive cream.
  • What to drink:
  • Try a full-bodied kosher white wine, like the BARON HERZOG 2007 CENTRAL COAST CHARDONNAY (California $13).

CREAMED MUSHROOMS



Creamed Mushrooms image

If you're looking for a way to break from the usual Christmas sides, look no further. Fresh mushrooms are sauteed to tender perfection, then accompanied by a rich, creamy sauce. It's one dish that's full of comforting flavor.-Lois Telloni, Lorain, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 9

1 medium onion, sliced
3 tablespoons butter
1 pound sliced fresh mushrooms
1 tablespoon minced fresh parsley
1 teaspoon paprika
1/2 teaspoon salt
1 cup sour cream
2 tablespoons whole milk
1 tablespoon all-purpose flour

Steps:

  • In a large skillet, saute onion in butter until tender. Stir in the mushrooms, parsley, paprika and salt. Cook over medium heat for 10 minutes or until tender. Combine the sour cream, milk and flour. Gradually stir into mushroom mixture; heat through.

Nutrition Facts : Calories 168 calories, Fat 13g fat (8g saturated fat), Cholesterol 42mg cholesterol, Sodium 257mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein.

SCRAMBLED EGGS WITH MUSHROOMS & CHIVES



Scrambled Eggs with Mushrooms & Chives image

Make and share this Scrambled Eggs with Mushrooms & Chives recipe from Food.com.

Provided by CountryLady

Categories     Breakfast

Time 10m

Yield 1 serving(s)

Number Of Ingredients 7

2 large eggs (at room temperature)
salt
pepper (preferably white)
1/2 teaspoon olive oil
1/2 cup mushroom, sliced or chopped
1/2 teaspoon butter
4 tablespoons 35% cream (heavy)

Steps:

  • In a small bowl, crack the 2 large eggs and season lightly with salt and pepper.
  • Using a non-stick pan over medium high heat, gently heat the olive oil and begin to sauté the mushrooms, seasoning with salt and pepper and tossing gently.
  • It is important not to overcook the mushrooms.
  • Once they have been sautéed for 2 to 3 minutes, add the butter then the eggs.
  • Reduce heat to medium and gently work the scrambled eggs slowly from the outside of the pan to the centre.
  • If the heat is too high, the eggs will be rubbery.
  • Once the eggs start to take on the form of a scrambled-egg look, add the 35% cream & the chives.
  • This is the final touch& slows down the cooking of the eggs to ensure that they will be soft and tender.
  • Gently work in the cream for 10 to 15 seconds.
  • Remove from heat and serve.

Tips:

  • Choose the Right Mushrooms: Use fresh, flavorful mushrooms for the best taste. Cremini, shiitake, and oyster mushrooms are all good options.
  • Slice Mushrooms Evenly: This will help them cook evenly.
  • Don't Overcrowd the Pan: If you overcrowd the pan, the mushrooms will steam instead of sautéing.
  • Cook Mushrooms Over Medium Heat: This will help them brown and develop flavor without burning.
  • Add Chives at the End: Chives have a delicate flavor that can be easily overpowered. Add them at the end of cooking to preserve their flavor.
  • Serve Immediately: Mushrooms are best served immediately after cooking.

Conclusion:

This recipe for Mushrooms in Chive Cream is a quick, easy, and delicious way to enjoy mushrooms. The creamy sauce is rich and flavorful, and the chives add a pop of freshness. This dish is perfect for a weeknight meal or a special occasion. Serve it with roasted vegetables, mashed potatoes, or rice.

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