Herbed Mushroom Sauce Recipes

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CREAMY HERB-MUSHROOM SAUCE



Creamy Herb-Mushroom Sauce image

Creamy sauce made with herbs and mushroom is so rich and it tastes good ladled over chicken, beef or pork.

Provided by By Betty Crocker Kitchens

Categories     Condiment

Time 15m

Yield 16

Number Of Ingredients 8

1/4 cup butter or stick margarine
1 tablespoon finely chopped shallots
1 cup thinly sliced mushrooms (about 3 ounces)
1 tablespoon all-purpose flour
1 tablespoon chopped fresh or 1 teaspoon dried thyme leaves
1 tablespoon chopped fresh parsley or 1 teaspoon parsley flakes
1/2 cup half-and-half
1 tablespoon dry white wine, if desired

Steps:

  • Melt butter in 2-quart saucepan over medium heat. Cook shallots and mushrooms in butter, stirring occasionally, until tender.
  • Stir in flour, thyme and parsley. Cook, stirring constantly, until slightly thickened.
  • Gradually stir in half-and-half and wine until smooth. Cook, stirring constantly, until thickened. Serve immediately.

Nutrition Facts : Calories 85, Carbohydrate 2 g, Cholesterol 20 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, ServingSize 2 tablespoons, Sodium 45 mg

HERBED MUSHROOM SPAGHETTI SAUCE



Herbed Mushroom Spaghetti Sauce image

Ground beef makes this thick spaghetti sauce hearty, and the herbs give it a wonderful flavor. I think it's the best spaghetti sauce I've ever had. -Anne Halfhill, Worthington, Ohio

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 6 servings.

Number Of Ingredients 14

1 pound lean ground beef (90% lean)
1/2 pound sliced fresh mushrooms
1 large onion, chopped
1 small green pepper, chopped
2 tablespoons olive oil
4 garlic cloves, minced
2 cans (8 ounces each) tomato sauce
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 teaspoon dried basil
1/2 teaspoon salt, optional
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried oregano
1/4 teaspoon pepper
Hot cooked spaghetti

Steps:

  • In a large skillet, cook the beef, mushrooms, onion and green pepper in oil over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain., Stir in the tomato sauce, soup and seasonings. Bring to a boil. Reduce heat; cover and simmer for 45-60 minutes, stirring occasionally. Serve with spaghetti.

Nutrition Facts : Calories 330 calories, Fat 11g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 699mg sodium, Carbohydrate 36g carbohydrate (9g sugars, Fiber 4g fiber), Protein 22g protein. Diabetic Exchanges

HERB GNOCCHI WITH MUSHROOM SAUCE



Herb Gnocchi with Mushroom Sauce image

Provided by Danny Boome

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13

1 1/2 pounds Russet potatoes, about 2 large potatoes or 4 small potatoes
1/2 cup flour, plus more if needed plus more for dusting
1/4 cup grated Parmesan, plus more for garnish
2 egg yolks
1/4 teaspoon ground nutmeg
2 tablespoons finely chopped thyme leaves
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons unsalted butter
2 cup cremini mushrooms, sliced
1/2 cup white wine
1/2 cup heavy cream
2 tablespoons chopped fresh parsley leaves, for garnish

Steps:

  • Place whole unpeeled potatoes into a medium saucepan with cold water on medium heat. Bring the potatoes to a boil and cook for 20 to 25 minutes until soft enough to mash. Check with a knife to see if potatoes are cooked through and tender. Once ready drain the potatoes.
  • When cool enough to handle peel each potato and cut into small pieces and pass them through a potato ricer over a medium size bowl. Add the flour, Parmesan, egg yolks, nutmeg, thyme, salt and pepper and mix into a doughy consistency adding more flour as needed. Transfer dough to a well floured surface.
  • Using your hands roll pieces of the dough into a rope about 1/2-inch in diameter. With a knife cut the rope into 1/2 to 3/4-inch-long pieces. Flour the pieces as you cut them placing them on a floured baking sheet tray or lined with wax paper. Once rolled you can place the gnocchi in the refrigerator covered with plastic wrap until ready to cook. When ready to cook place gnocchi in boiling salted water for about 1 to 2 minutes. They will rise to the top when done. Using a slotted spoon remove gnocchi from pot.
  • For the sauce
  • In a skillet add the butter and mushrooms and saute until nicely browned, about 5 to 7 minutes. Add the white wine and reduce by half, about 5 minutes. Add the cream and gently simmer for another 2 to 5 minutes. Once the sauce has simmered, add the gnocchi and cook for 2 minutes. Garnish with fresh parsley and grated Parmesan.

HERBED MUSHROOMS WITH WHITE WINE



Herbed Mushrooms with White Wine image

Mushrooms are sauteed with your favorite herbs and white wine. Mmm!

Provided by JUNEBUFF1

Categories     Side Dish     Vegetables

Time 25m

Yield 6

Number Of Ingredients 7

1 tablespoon olive oil
1 ½ pounds fresh mushrooms
1 teaspoon Italian seasoning
¼ cup dry white wine
2 cloves garlic, minced
salt and pepper to taste
2 tablespoons chopped fresh chives

Steps:

  • Heat the oil in a skillet over medium heat. Place mushrooms in the skillet, season with Italian seasoning, and cook 10 minutes, stirring frequently.
  • Mix the wine and garlic into the skillet, and continue cooking until most of the wine has evaporated. Season with salt and pepper, and sprinkle with chives. Continue cooking 1 minute.

Nutrition Facts : Calories 56.5 calories, Carbohydrate 5.6 g, Fat 2.7 g, Fiber 1.4 g, Protein 2.3 g, SaturatedFat 0.4 g, Sodium 4.9 mg, Sugar 1.6 g

HERBED PORK CHOPS IN MUSHROOM SAUCE



Herbed Pork Chops in Mushroom Sauce image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 9

1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon dried basil leaves OR dried thyme leaves, crushed
4 boneless pork chops, 3/4-inch thick (about 1 pound)
1 tablespoon vegetable oil
1 medium onion, sliced (about 1/2 cup)
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1/4 cup milk
Hot cooked rice

Steps:

  • Stir the garlic powder, paprika and basil on a plate. Coat the pork with the garlic powder mixture.
  • Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides.
  • Add the onion to the skillet and cook until tender, stirring occasionally. Stir in the soup and milk and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the pork is cooked through. Serve the pork and sauce with the rice.
  • Serving Suggestion: Serve with steamed snow peas and cut carrots. For dessert serve an apple cup: cubed Red and Golden Delicious apples topped with raisins and sliced almonds.

HERBED MUSHROOM SAUCE



Herbed Mushroom Sauce image

Our Test Kitchen team dreamed up this savory sauce that's chock-full of fresh mushrooms and a variety of herbs. It's especially good spoon over pork chops, beef tenderloin, chicken or even pasta.

Provided by Taste of Home

Time 30m

Yield 7 servings.

Number Of Ingredients 15

1 pound fresh mushrooms, sliced
2 tablespoons butter
3 to 4 garlic cloves, minced
2-1/2 cups chicken broth, divided
2 to 3 teaspoons minced fresh rosemary or 3/4 to 1 teaspoon dried rosemary, crushed
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1/4 cup dry sherry or additional chicken broth
1 tablespoon reduced-sodium teriyaki sauce
1/8 to 1/4 teaspoon hot pepper sauce
3 tablespoons nonfat dry milk powder
2 tablespoons cornstarch
2 cups fat-free milk
3 tablespoons grated Parmesan cheese
2 tablespoons spicy brown mustard
2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano

Steps:

  • In a large nonstick skillet, saute mushrooms in butter until tender. Add garlic; cook 1 minute longer. Add 1-1/4 cups broth, rosemary and thyme. Bring to a boil; cook until mixture is reduced by two-thirds. , Add 2/3 cup broth, sherry, teriyaki and hot pepper sauce; cook and stir over high heat until mixture is reduced by two-thirds. Add remaining broth. Reduce heat; simmer for 5 minutes., In a small bowl, combine milk powder and cornstarch; gradually stir in milk until blended. Stir into sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the cheese, mustard and oregano. Stir until cheese is melted.

Nutrition Facts : Calories 123 calories, Fat 5g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 577mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 1g fiber), Protein 8g protein. Diabetic Exchanges

HERBED RISSOLES WITH MUSHROOM SAUCE



Herbed Rissoles With Mushroom Sauce image

Entered for ZWT 5 - round 1. In Portugal, rissoles are known as rissóis and are usually filled with cod, minced meat, shrimp or (less frequently) chicken or a combination of cheese and ham. The Australian rissole is generally made from minced meat without a pastry covering, but sometimes with breadcrumbs.Mostly cooked on a BBQ all year round. The New Zealand rissole is much the same as the Australian rissole but may contain diced yellow onion and cooked on a BBQ as a healthier option during summer

Provided by Deantini

Categories     Meat

Time 40m

Yield 8 rissoles, 4 serving(s)

Number Of Ingredients 15

750 g extra lean ground beef
1 medium onion, finely chopped
1 medium carrot, grated
1 medium hot pepper, seeded and chopped finely
2 teaspoons fresh thyme leaves
2 garlic cloves, crushed
2 eggs, beaten lightly
1/2 cup all-purpose flour
30 g butter (1-2 tbsp)
1 tablespoon vegetable oil
1/3 cup all-purpose flour
1/3 cup red wine
2 cups beef stock
6 green onions, chopped finely
125 g white mushrooms (2 cups approx)

Steps:

  • Combine ground beef thru egg in medium bowl, mix well with spoon.
  • Divide and roll mixture into 8 equal balls, flatten slightly into rissole shapes.
  • Place flour in bowl, toss rissoles in flour, shake off excess flour.
  • Heat butter and oil in frying pan over medium heat, add rissoles, cook for about 10 min on each side; drain on absorbent paper.
  • MUSHROOM SAUCE.
  • measure approx 4 tbsp of pan drippings into small saucepan, stir in flour, stir constantly for 1 min until flour browns slightly.
  • Gradually stir in combined wine and stock, stir constantly until sauce boils and thickens.
  • Add green onions and mushrooms to sauce, simmer for 2 minutes.
  • Place rissoles on serving plates, pour sauce over rissoles and serve with vegetables of your choice.

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