Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.i want to know how do you make home made mushroom sauce?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(i want to know how do you make home made mushroom sauce?),it will help you,my kids.
Answers:
I never liked mushrooms until I had them in a sauce, it makes them so flavorful :) Here's a recipe:
Mushroom Sauce:
2 cups beef stock
8 ounces white button mushrooms, quartered
8 ounces shiitake mushrooms, stemmed, caps quartered
1 tablespoon unsalted butter
1 onion, minced
1 carrot, diced
4 sprigs fresh thyme
3 cloves garlic, minced
1 cup balsamic vinegar
Season mushrooms with salt and pepper, to taste. Saute quartered mushrooms in the same pan as the meat, in the leftover olive oil, until very brown, about 5 minutes. Add butter, minced onion, carrot, thyme, and garlic. Cook until vegetables are caramelized, about 5 minutes, add balsamic vinegar and reduce for 1 to 2 minutes. Bubble until it becomes the consistency that you like.
Other Answers:
About a half pound of mushroom stalks (porcini or wild mushrooms), minced
1-2 cloves of garlic, minced
A sprig of nipitella or thyme, minced
1 tablespoon tomato paste
Salt and pepper to taste
PREPARATION:
Sauté the garlic and thyme, and when the garlic turns golden (do not let it brown) stir in the mushrooms. Cook over high heat until they give off their moisture, then reduce the heat and simmer. Stir in the tomato paste after about ten minutes, correct seasoning, and continue simmering until the sauce is done (the liquid will be much reduced and the mushroom bits will be very tender).
Should it dry out while simmering, sprinkle it with dry white wine or broth. This sauce is wonderful over any kind of pasta or polenta (you may want to forego grated Parmigiano here), and is also excellent as an antipasto, spread on crostini, which are thin, 1-1/2 inch diameter slices of very lightly toasted bread.
This sauce can also be made with dried porcini: steep the porcini, about a packed half cup, in boiling water for 20 minutes or until they've expanded. Drain them, reserving the liquid, and mince them. High heat will not be necessary in this case; merely simmer them with the remaining ingredients, adding the water they steeped in after filtering it, because it may contain sand.
chop and fry garlic and onions in olive oil.throw in your mushrooms for 3 mins. then add cream and finish off with chopped parsley
done!!
(gordan ramsay style)
You can sautee about a cup of some sliced mushrooms and finely diced onions or garlic in butter for about 10 minutes. While still on the burner, blend in 2 tablespoons of flour and continue to stir. Once that's blended well, slowly add milk, stirring constantly. You'll probably end up using a cup to a cup and a half of milk - just keep adding and cooking in until it reaches teh desired consistency. Salt and pepper to taste!
A great place for recipes is www.foodnetwork.com. You can type in "mushroom sauce" in the search box and it will bring up all the recipes it has that the cooks on their TV station have made.
chop fine1/4 cup white onion,slice 1 cup button mushroom, saute it 1 tbsp oil,1tbs butter in a pan sauce add 1 1/4 cup water,boil it until mushroom cooked and add bisto granule according to the packed said or thickness and that it finish .but i add 1/4 cup of fresh cream that's optional. enjoy your mushroom sauce
Quick Mushroom Wine Sauce
1 cup white wine
1 can (10oz) mushroom soup
Combine ingredients in medium saucepan. Makes about 2-1/2 cups sauce.
------
Sherry Mushroom Cream Sauce
2 tablespoon butter
1-1/2 cups mushrooms, sliced
2 tablespoon flour
1 cup light cream
2 tablespoon whipping cream
2 tablespoon sherry
Salt and pepper
Melt the butter in a saucepan and sauté mushrooms for two to three minutes. Stir in flour, then gradually pour in the light cream stirring continuously over medium heat until thickened. Stir in the whipping cream and sherry, and season with salt and pepper to taste. Makes about 2-1/2 cups.
------
Vegetarian Mushroom Gravy
2 1/3 cups vegetable stock
5 ounces mushrooms, sliced
3-1/2 tablespoon all purpose flour
Combine 1/3 cup stock and mushrooms in a heavy nonstick skillet over medium heat. Sauté mushrooms 7-8 minutes or until they begin to turn brown and liquid has almost evaporated. Remove from heat and set aside. Combine 1/4 cup stock and flour in a jar with a tight fitting lid. Shake vigorously. Combine with remaining stock in a heavy saucepan over high heat. Bring to a boil. Reduce heat to medium and simmer 15 minutes, whisking frequently, until mixture begins to thicken. Add sautéed mushrooms and simmer until just heated throughout. Season with salt and pepper to taste.
mushroom sauce
5oz mushrooms
1oz flour
1oz butter
1/2 milk
1 bay leaf
salt & black pepper
1/2 small chicken stock cube or veg stock cube
chopped parsley
slice fry mushrooms in the butter then had flour mix and cook for 3-4 more minutes
boil milk and bay leaf as well as stock cube for 5 mins
mix slowly over on heat your milk into the pan with mushrooms etc stir to keep smooth cook sauce when finished for 10 mins season with salt pepper blend smooth with blender sauce just before serve add small amount of chopped parsley
enjoy goes well as a pasta sauce aswell
some of the answers above me are crazy take it from me i am a chef
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.i want to know how do you make home made mushroom sauce?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(i want to know how do you make home made mushroom sauce?),it will help you,my kids.
Answers:
I never liked mushrooms until I had them in a sauce, it makes them so flavorful :) Here's a recipe:
Mushroom Sauce:
2 cups beef stock
8 ounces white button mushrooms, quartered
8 ounces shiitake mushrooms, stemmed, caps quartered
1 tablespoon unsalted butter
1 onion, minced
1 carrot, diced
4 sprigs fresh thyme
3 cloves garlic, minced
1 cup balsamic vinegar
Season mushrooms with salt and pepper, to taste. Saute quartered mushrooms in the same pan as the meat, in the leftover olive oil, until very brown, about 5 minutes. Add butter, minced onion, carrot, thyme, and garlic. Cook until vegetables are caramelized, about 5 minutes, add balsamic vinegar and reduce for 1 to 2 minutes. Bubble until it becomes the consistency that you like.
Other Answers:
About a half pound of mushroom stalks (porcini or wild mushrooms), minced
1-2 cloves of garlic, minced
A sprig of nipitella or thyme, minced
1 tablespoon tomato paste
Salt and pepper to taste
PREPARATION:
Sauté the garlic and thyme, and when the garlic turns golden (do not let it brown) stir in the mushrooms. Cook over high heat until they give off their moisture, then reduce the heat and simmer. Stir in the tomato paste after about ten minutes, correct seasoning, and continue simmering until the sauce is done (the liquid will be much reduced and the mushroom bits will be very tender).
Should it dry out while simmering, sprinkle it with dry white wine or broth. This sauce is wonderful over any kind of pasta or polenta (you may want to forego grated Parmigiano here), and is also excellent as an antipasto, spread on crostini, which are thin, 1-1/2 inch diameter slices of very lightly toasted bread.
This sauce can also be made with dried porcini: steep the porcini, about a packed half cup, in boiling water for 20 minutes or until they've expanded. Drain them, reserving the liquid, and mince them. High heat will not be necessary in this case; merely simmer them with the remaining ingredients, adding the water they steeped in after filtering it, because it may contain sand.
chop and fry garlic and onions in olive oil.throw in your mushrooms for 3 mins. then add cream and finish off with chopped parsley
done!!
(gordan ramsay style)
You can sautee about a cup of some sliced mushrooms and finely diced onions or garlic in butter for about 10 minutes. While still on the burner, blend in 2 tablespoons of flour and continue to stir. Once that's blended well, slowly add milk, stirring constantly. You'll probably end up using a cup to a cup and a half of milk - just keep adding and cooking in until it reaches teh desired consistency. Salt and pepper to taste!
A great place for recipes is www.foodnetwork.com. You can type in "mushroom sauce" in the search box and it will bring up all the recipes it has that the cooks on their TV station have made.
chop fine1/4 cup white onion,slice 1 cup button mushroom, saute it 1 tbsp oil,1tbs butter in a pan sauce add 1 1/4 cup water,boil it until mushroom cooked and add bisto granule according to the packed said or thickness and that it finish .but i add 1/4 cup of fresh cream that's optional. enjoy your mushroom sauce
Quick Mushroom Wine Sauce
1 cup white wine
1 can (10oz) mushroom soup
Combine ingredients in medium saucepan. Makes about 2-1/2 cups sauce.
------
Sherry Mushroom Cream Sauce
2 tablespoon butter
1-1/2 cups mushrooms, sliced
2 tablespoon flour
1 cup light cream
2 tablespoon whipping cream
2 tablespoon sherry
Salt and pepper
Melt the butter in a saucepan and sauté mushrooms for two to three minutes. Stir in flour, then gradually pour in the light cream stirring continuously over medium heat until thickened. Stir in the whipping cream and sherry, and season with salt and pepper to taste. Makes about 2-1/2 cups.
------
Vegetarian Mushroom Gravy
2 1/3 cups vegetable stock
5 ounces mushrooms, sliced
3-1/2 tablespoon all purpose flour
Combine 1/3 cup stock and mushrooms in a heavy nonstick skillet over medium heat. Sauté mushrooms 7-8 minutes or until they begin to turn brown and liquid has almost evaporated. Remove from heat and set aside. Combine 1/4 cup stock and flour in a jar with a tight fitting lid. Shake vigorously. Combine with remaining stock in a heavy saucepan over high heat. Bring to a boil. Reduce heat to medium and simmer 15 minutes, whisking frequently, until mixture begins to thicken. Add sautéed mushrooms and simmer until just heated throughout. Season with salt and pepper to taste.
mushroom sauce
5oz mushrooms
1oz flour
1oz butter
1/2 milk
1 bay leaf
salt & black pepper
1/2 small chicken stock cube or veg stock cube
chopped parsley
slice fry mushrooms in the butter then had flour mix and cook for 3-4 more minutes
boil milk and bay leaf as well as stock cube for 5 mins
mix slowly over on heat your milk into the pan with mushrooms etc stir to keep smooth cook sauce when finished for 10 mins season with salt pepper blend smooth with blender sauce just before serve add small amount of chopped parsley
enjoy goes well as a pasta sauce aswell
some of the answers above me are crazy take it from me i am a chef
correctness,It's Non-profit and only for informational purposes.
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