Looking for the recipe for creamy mushroom source?

5 Responses to “Looking for the recipe for creamy mushroom source?”

1. 
2. What's Applebees Serving for Xmas Dinner? Click here! Says:
   May 28th, 2009 at 7:53 pm

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   Here’s one that’s always good on steak. But maybe you’re thinking more like a beef stroganoff - lots of recipes out there. Just search for “mushroom sauce recipes”.

3. 
4. Members Only Secret Recipes! Says:
   May 31st, 2009 at 9:43 am

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   CREAMY MUSHROOM SAUCE:

   1/2 lb. fresh mushrooms, sliced
   1 tbsp. butter
   1/2 c. onion, chopped
   2 tbsp. flour
   1 1/2 c. half & half
   2 tsp. Worcestershire sauce
   1 tsp. garlic powder
   Salt & pepper to taste

5. 
6. Click This For More Information Says:
   June 2nd, 2009 at 1:58 am

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   Try foodnetwork.com. Rachael Ray did an excellent cream of mushroom sauce.

   Cream of Mushroom Sauce:
   1 tablespoon extra-virgin olive oil, 1 turn of the pan
   2 tablespoons butter
   12 button mushrooms, brushed off with damp towel and chopped
   2 tablespoons all-purpose flour
   1 cup chicken stock
   1 cup whole milk or cream
   1/8 teaspoon nutmeg, freshly grated or ground
   Salt and pepper

   Heat a nonstick skillet over medium-high heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan then the shallots and mushrooms. Cook the mushrooms 8 minutes, until tender. Season with thyme, salt and pepper and deglaze the pan with 1/3 cup dry white wine or a little stock. Reduce heat to medium low and let the liquid cook off.

7. 
8. Members Only Secret Recipes! Says:
   June 4th, 2009 at 7:05 pm

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   These are great bases for a mushroom sauce, but if you want to make it fancier, add some brandy or some red wine to the sauce, and it will require that you use a bit more flour to thicken. They both go very well with beef and will taste great with the creamy mushrooms.

   Also. When you are adding the flour to the mixture, dint just throw a big spoonful into it. There are a few ways to get a sauce thick, the easiest one in my opinion is to make a roux in a second sauce pan (melt equal parts butter and flour and cook for a minute or so whisking the whole time on med heat) and whisk it into the mushroom sauce slowly, adding more to make it the thickness that you desire. You can also make a slurry, warm water and flour shaken together in an tightly closing container until there are no lumps, adding slowly again.

   All in all, good luck!!!

9. 
10. Click This For More Information Says:
    June 4th, 2009 at 8:03 pm

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    Cream of Mushroom Soup

    You can never go wrong with this quality recipe of a classic soup.

    Estimated Times:
    Preparation - 15 min | Cooking - 15 min | Yields - 4

    Ingredients:

    2 cans (7 oz. net wt. each) mushroom stems and pieces, drained, liquid reserved
    1/4 cup (1/2 stick) butter or margarine
    2 tablespoons chopped onion
    1/4 cup all-purpose flour
    1 teaspoon seasoned salt
    1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk

    Directions:
    CHOP mushrooms. Add water to mushroom liquid to make 2 cups.

    MELT butter in large saucepan over medium heat. Add onion; cook for 1 to 2 minutes or until tender. Remove from heat. Stir in flour and seasoned salt; return to heat. Stir in mushroom liquid mixture, evaporated milk and mushrooms. Cook over medium heat, stirring constantly, until mixture comes to a boil.

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