Quick Mushroom Supreme Recipes

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QUICK CREAM OF MUSHROOM SOUP



Quick Cream of Mushroom Soup image

My daughter-in-law, a gourmet cook, served this cream of mushroom soup recipe as the first course for a holiday dinner. She received the recipe from her mom and graciously shared it with me. Now I'm happy to share it with my own friends and family. -Anne Kulick, Phillipsburg, New Jersey

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 8

2 tablespoons butter
1/2 pound sliced fresh mushrooms
1/4 cup chopped onion
6 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
2 cans (14-1/2 ounces each) chicken broth
1 cup half-and-half cream

Steps:

  • In a large saucepan, heat butter over medium-high heat; saute mushrooms and onion until tender., Mix flour, salt, pepper and 1 can broth until smooth; stir into mushroom mixture. Stir in remaining can of broth. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; stir in cream. Simmer, uncovered, until flavors are blended, about 15 minutes, stirring occasionally.

Nutrition Facts : Calories 136 calories, Fat 8g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 842mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein.

MUSHROOM SAUCE



Mushroom Sauce image

Recipe video above. From steaks to chicken, chops to pasta, this creamy Mushroom Sauce is one you'll make over and over again. See in post for more uses!Luxurious yet simple, the key here is getting complexity into the sauce using wine, parmesan and broth. See note for how to lighten this up.Makes around 3 cups - enough to generously smother 4 to 5 pieces of protein, or toss through pasta for 3 to 4 people.

Provided by Nagi

Categories     Sauce

Time 20m

Number Of Ingredients 10

2 tbsp unsalted butter
1/2 tbsp olive oil
300g / 10 oz mushrooms (, sliced (Note 1))
Pinch of salt and pepper
2 garlic cloves (, minced)
1/4 cup (65 ml) white wine or rose (, dry (Note 2 subs))
1/2 cup (125 ml) chicken or vegetable broth
1 cup (250 ml) heavy / thickened cream ((Note 3))
1/2 cup parmesan (,finely grated (30g / 1 oz) (Note 4))
2 tsp fresh thyme leaves ((or 1/4 - 1/2 tsp dried))

Steps:

  • Heat oil and melt butter in a skillet over medium high heat. Add mushrooms and leisurely cook until golden brown - takes about 4 to 5 minutes. No need to stir constantly.
  • Just before they're done, add the garlic and a pinch of salt and pepper. Cook until garlic is golden (~ 1 minute).
  • Add white wine - it will sizzle! Stir, scraping the bottom of the skillet, for 1 minute or until mostly evaporated.
  • Add broth, cream and parmesan. Stir, then lower heat to medium so the sauce is simmering - do not boil rapidly, cream may split.
  • Stir occasionally and simmer for 2 - 3 minutes until it thickens. It shouldn't be super thick, this is a rich sauce.
  • Stir through thyme, adjust salt and pepper to taste. Remove from stove.
  • Serve over steak or other cooked protein. Toss through pasta, stuff into baked potatoes, serve with roast beef, chicken or pork, smothered omelettes. See in post for more ideas!

Nutrition Facts : Calories 337 kcal, Carbohydrate 5 g, Protein 6 g, Fat 31 g, SaturatedFat 18 g, Cholesterol 101 mg, Sodium 157 mg, Sugar 1 g, ServingSize 1 serving

SAUTEED MUSHROOMS (QUICK AND SIMPLE)



Sauteed Mushrooms (Quick and Simple) image

Delicious as a side, appetizer, part of a salad, or even just a snack! How French of you!

Provided by NolaBlu

Categories     Side Dish

Time 20m

Yield 2

Number Of Ingredients 6

1 tablespoon unsalted butter
2 tablespoons olive oil
1 cup chopped Portobello mushrooms
2 teaspoons dried oregano
1 teaspoon garlic powder
1 teaspoon steak seasoning rub

Steps:

  • Heat butter and olive oil in a skillet over medium heat. Stir mushrooms in the oil and butter until well coated. Sprinkle oregano, garlic powder, and steak seasoning on mushrooms; stir to coat. Cook and stir mushrooms until lightly browned, about 5 minutes.

Nutrition Facts : Calories 194.3 calories, Carbohydrate 4.9 g, Cholesterol 15.3 mg, Fat 19.6 g, Fiber 1.5 g, Protein 1.7 g, SaturatedFat 5.6 g, Sodium 503.4 mg, Sugar 1.3 g

MUSHROOM SUPREME



Mushroom Supreme image

Delicious side dish that I especially like to make with beef on special occasions. If you prefer, sauté mushrooms in olive oil instead of butter.

Provided by PugGrannie

Categories     Vegetable

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 11

1 lb whole mushroom
1 -2 tablespoon butter
2 beef bouillon cubes
1/2 cup hot water
4 tablespoons butter
2 tablespoons flour
1/2 cup cream
1/8 teaspoon salt
1 dash pepper
1/2 cup breadcrumbs
1/2-1 cup parmesan cheese

Steps:

  • Heat oven to 350°F.
  • Sauté mushrooms in 1 to 2 tablespoons of butter.
  • Dissolve beef cubes in hot water.
  • Melt 4 tablespoons butter and blend with flour.
  • Add cream, salt and pepper, and beef broth.
  • Top with mixture of bread crumbs and cheese.
  • Bake in buttered casserole for 30 minutes at 350°F.

VERSATILE CREAMY MUSHROOM SAUCE



Versatile Creamy Mushroom Sauce image

This creamy mushroom sauce can be served with chicken and poultry. It's made by adding sautéed mushrooms to a basic suprême sauce or allemande sauce.

Provided by Danilo Alfaro

Categories     Sauce

Time 10m

Number Of Ingredients 4

1 tablespoon butter
1/2 tablespoon lemon juice
1/2 cup mushrooms (sliced)
2 cups suprême Sauce ​

Steps:

  • Gather the ingredients.
  • In a heavy-bottomed saucepan, heat the butter over medium heat until it's frothy.
  • Stir in the lemon juice, then add the mushrooms and sauté until soft, about 5 minutes.​
  • Stir in the allemande or suprême sauce. Bring to a simmer, cook for another 5 minutes and serve right away.

Nutrition Facts : Calories 209 kcal, Carbohydrate 11 g, Cholesterol 45 mg, Fiber 1 g, Protein 5 g, SaturatedFat 10 g, Sodium 149 mg, Sugar 6 g, Fat 17 g, ServingSize 2 cups (4 servings), UnsaturatedFat 0 g

CHICKEN SUPREME



Chicken Supreme image

A creamy and enjoyable meal suitable for all occasions

Provided by 101chocky

Time 35m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Heat some oil in a pan and cook the chicken.
  • Once the chicken has cooked, add the chopped onion and mushrooms.
  • Pour in the condensed mushroom soup.Fill the tin half way with milk and stir into the curry.
  • Start to boil the water in a pan and cook the rice until soft.

QUICK MUSHROOM SUPREME



Quick Mushroom Supreme image

I've modified a favorite mushroom recipe that bakes in a casserole. This one is done in 10 minutes on the stove top. It is a great compliment to beef or chicken, when you match your base choice to your meat. This is also a low-carb recipe that tastes very rich and satisfying.

Provided by Lise in Indiana

Categories     < 15 Mins

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 5

1 lb baby portabella mushrooms, cleaned and thickly sliced
2 tablespoons butter or 2 tablespoons olive oil
1 teaspoon beef base
1/2 cup cream
1/2 cup parmesan cheese, grated

Steps:

  • In a large skillet over medium heat, saute the sliced mushrooms in the butter (or oil) for 3 or 4 minutes, till juices are released.
  • Add the beef base and stir quickly to dissolve it in the mushroom juices.
  • Reduce heat to low and stir in the cream till well combined.
  • Sprinkle on the Parmesan and mix gently to coat mushrooms with the cheese.
  • Serve at once, with a well-seared medium-rare steak is suggested.
  • Serves 6 as a side dish; serves 8 as a garnish.
  • To serve with roast chicken, substitute chicken base for the beef base.

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