PORK CHOPS IN GARLIC MUSHROOM SAUCE
This recipe is my twist on a fancy restaurant meal we got on Valentine's Day. The recipe has half the amount of garlic than was originally used. Hope everyone else enjoys it just as much as we do. Garnish with fresh parsley, chives, or thyme leaves.
Provided by April Broxton
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- Season both sides of pork chops with paprika, salt, and pepper.
- Heat a large skillet over medium-high heat; add 2 tablespoons butter. Sear pork chops until golden brown and no longer pink in the center, 2 to 4 minutes per side. Remove pork chops from the skillet and set aside.
- Melt remaining butter in the same skillet over medium-high heat. Add mushrooms and cook until golden and excess moisture evaporates, about 5 minutes. Add garlic and mustard; cook until garlic is fragrant, about 1 minute.
- Add flour to the skillet, stirring to remove any lumps. Slowly add beef broth, whisking until incorporated. Season with salt and pepper. Reduce heat to medium and simmer, stirring often, until sauce thickens, about 5 minutes. Check for seasoning again.
- Return pork chops to the skillet and cook until heated through, about 1 minute. Serve hot.
Nutrition Facts : Calories 198.9 calories, Carbohydrate 3.1 g, Cholesterol 53.9 mg, Fat 13.4 g, Fiber 0.4 g, Protein 16.3 g, SaturatedFat 6.4 g, Sodium 332.7 mg, Sugar 0.5 g
PASTA WITH MUSHROOM GARLIC SAUCE
This recipe is for garlic lovers.It is a quick easy meal when you are rushed and want some comfort food
Provided by Bergy
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a skillet melt 2 tbsp Butter.
- Add garlic, allow to brown, then add mushrooms, basil, Salt& Pepper.
- Cook until the mushrooms are just tender.
- Add remaining butter and olive oil.
- Stir and remove from heat.
- When Pasta is cooked reheat the sauce add parsley.
- Mix with Pasta and enjoy.
BONELESS GARLIC AND ROSEMARY RUBBED PRIME RIB WITH RED WINE MUSHROOM SAUCE
Anchor dinner with a festive rib roast. For great color and flavor, sear it first in a skillet, then rub the meat all over with minced garlic and rosemary before popping it in the oven.
Provided by USA WEEKEND columnist Jean Carper
Categories Meat and Poultry Recipes Beef Steaks Rib-Eye Steak Recipes
Yield 8
Number Of Ingredients 13
Steps:
- Adjust oven rack to center position and heat oven to 250 degrees F.
- Heat a large (12-inch) skillet over medium-high heat. Rub roast on all sides with oil, salt and pepper. Turn on exhaust fan, add roast to hot skillet and brown on all sides, about 10 minutes total. Transfer roast to a plate. When cool enough to handle, rub garlic and rosemary all over.
- Meanwhile, pour off all but 2 Tbs. of the beef drippings. Add mushrooms to hot skillet and saute until well browned, about 8 minutes. Mix broth, wine and mustard; add to mushrooms and simmer to blend flavors and reduce slightly, about 3 minutes. Pour mushroom sauce into a bowl; set aside.
- Set a wire rack over the skillet and set roast on rack. Slow-roast in oven until roast reaches an internal temperature of 135 degrees F for medium-rare and 140 degrees F for medium, 2 1/2 to 3 hours.
- Transfer roast to a cutting board; remove rack from skillet. Pour off excess fat, if any. Set skillet over medium-high heat; return mushroom sauce to pan heat to a simmer. Add cornstarch and continue to simmer until sauce thickens slightly, about a minute. Carve meat and serve with the sauce.
Nutrition Facts : Calories 354.6 calories, Carbohydrate 6 g, Cholesterol 98.6 mg, Fat 17.8 g, Fiber 1.8 g, Protein 36.4 g, SaturatedFat 6.1 g, Sodium 1151.2 mg, Sugar 0.3 g
BUTTER ROASTED CARIBOU LOIN, MASHED POTATOES WITH ROASTED GARLIC AND BACON, SAUTEED VEGETABLES, WILD MUSHROOM SAUCE WITH CURRANT JELLY
Steps:
- Caribou Loin and Sauce: Preheat oven to 350 degrees F.
- Put 2 1/2 ounces of butter and 1 tablespoon of vegetable oil in a large saute pan and heat. Season the caribou with salt and pepper. Sear caribou over low heat. Remove the meat from the pan, add the wild mushrooms and shallots. After searing the meat, put it in a pan and cook in the oven for 15 minutes. It is very important that you served this meat rare or medium rare.
- Deglaze the pan with the red wine. Add the veal stock and the currant jelly. Reduce the mixture by half. Add salt and pepper, to taste.
- Potatoes: Bring a large pot of salted water to a boil. Peel the potatoes and boil for 20 to 25 minutes. Drain the potatoes and mash. Place back in the pot with 1-1/2 ounce of butter, the mashed roasted garlic, the roasted bacon and the hot milk.
- Vegetables: Working in batches, in a large saute pan over high heat, melt butter and toss to heat vegetable through. Season with salt and pepper.
- Dressing of the plate: In a plate, place a quenelle of mashed potato, the blanched vegetables on the side and then the meat. Pour the sauce on the meat.
BEEF TENDERLOINS WITH MUSHROOM-GARLIC SAUCE
Enjoy these hearty beef tenderloin steaks with Progresso™ Recipe Starters™ creamy portabella mushroom cooking sauce--perfect for dinner.
Provided by Progresso
Categories Trusted Brands: Recipes and Tips Progresso™ Recipe Starters™
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- In 10-inch skillet, melt 1 tablespoon of the butter over medium-high heat. Sprinkle steaks with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook steaks 4 to 6 minutes, turning once, until deep brown. Reduce heat to low. Cover; cook 6 to 8 minutes for medium-rare to medium doneness (don't overcook; beef will continue to cook while standing). Remove beef to platter; cover to keep warm.
- Increase heat to medium. Add remaining 2 tablespoons butter to skillet. Add mushrooms. Cook 3 to 4 minutes, stirring once or twice and scraping up any browned bits, until tender. Add wine and cooking sauce; heat to boiling. Reduce heat; simmer 3 to 5 minutes, stirring occasionally, until sauce is hot.
- Serve mushroom sauce over steaks.
Nutrition Facts : Calories 393.6 calories, Carbohydrate 6.7 g, Cholesterol 121.8 mg, Fat 23.6 g, Fiber 0.8 g, Protein 35.2 g, SaturatedFat 10.6 g, Sodium 358.6 mg, Sugar 1 g
MUSHROOM LASAGNA WITH GARLIC PARMESAN CREAM SAUCE
Yummy alternative to traditional lasagna.
Provided by Cherry Baumgartner
Categories Main Dish Recipes Pasta Lasagna Recipes
Time 1h42m
Yield 10
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain.
- Melt 2 tablespoons butter in a large pot over medium heat. Cook and stir portobello mushrooms until soft, 5 to 10 minutes. Season lightly with salt and pepper.
- Melt remaining 2 tablespoons butter in a large pot over medium heat. Cook and stir onion and garlic in butter until deeply browned, about 25 minutes. Pour in milk and heavy cream; bring to a simmer. Whisk in Parmesan cheese until sauce thickens slightly. Remove from heat; season lightly with salt and pepper.
- Preheat oven to 350 degrees F (175 degrees C).
- Layer lasagna noodles, portobello mushrooms, onion sauce, feta cheese, and mozzarella cheese in a baking dish, ending with cheese on top.
- Bake in the preheated oven until lasagna is heated through and lightly browned on top, about 30 minutes.
Nutrition Facts : Calories 671.7 calories, Carbohydrate 18.6 g, Cholesterol 192.4 mg, Fat 52.4 g, Fiber 0.7 g, Protein 32.5 g, SaturatedFat 33.7 g, Sodium 1507.9 mg, Sugar 7 g
STEAK AU POIVRE WITH A MUSHROOM, GREEN PEPPERCORN, AND DIJON SAUCE AND POMMES FRITES WITH A GARLIC AIOLI DIPPING SAUCE AND A FRESH VEGETABLE RELISH
Steps:
- Use a meat mallet to slightly reduce the thickness of each steak. Spread both sides of each steak with a thin coating of Dijon mustard. Sprinkle with salt and cover both sides with coarsely ground black pepper. Heat olive oil in a large, heavy skillet over medium-high heat and cook the steaks 3 to 4 minutes on each side. The steaks should be rare at this point. Set them aside and lightly cover them so they stay warm. Do not wash out the pan.
- Mushroom, Green Peppercorn and Dijon sauce: Heat the butter in a medium sized saute pan over medium-high heat and saute the garlic and shallots for approximately 1 minute. Add the mushrooms, raise the heat to high, and cook for an additional 5 minutes. Add beef stock, cream, and mustard, and then reduce the sauce by 1/2. Once the sauce is made, reheat the skillet, in which the steaks were cooked, to medium-high heat. Add the steaks and cook for another 2 minutes on each side for a medium-rare steak. Transfer them to dinner plates, which have been coated with the mushroom Dijon sauce. Once you plate the steaks, spoon more of the sauce on top of each steak. Serve with Pommes Frites, Aioli, and Vegetable Relish.
- Thoroughly clean the outer surface of the russets and peel the skin using a vegetable peeler. Slice the potatoes lengthwise into thick strips. Pour enough vegetable oil in a pot to cover the potato slices. Once the oil is hot, carefully put the potato strips into the pot and fry them until they are brown and crispy. Remove the potatoes from the pot and drain the excess oil onto paper towels. Salt and pepper, to taste, while the potatoes are still hot. Serve with a fresh Garlic Aioli Dipping Sauce.
- Finely mince 1 or 2 cloves of garlic in a food processor. Add in the egg yolks and then squeeze the juice from a couple of lemons into the processor bowl. Blend the ingredients together until they fully integrate. While the mixture processes, slowly drizzle in olive oil until the sauce emulsifies.
- Dice all of the ingredients and combine them in a medium sized bowl. Stir the diced vegetables together, until they are fully integrated.
CREAMY GARLIC-MUSHROOM SAUCE WITH BACON
Perfect for a weeknight dinner that has to be done now. Delicious over chicken, pork, steak, pasta, rice, or egg noodles.
Provided by lutzflcat
Categories Gravy
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, 2 to 3 minutes. Drain bacon slices on paper towels and set aside.
- Reserve 1 tablespoon bacon grease in the skillet. Add butter and melt over medium heat. Stir in onions and saute until soft and translucent, 2 to 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Add mushrooms and toss to thoroughly coat with the butter-onion-garlic mixture. Season with nutmeg and pepper and cook until browned, 4 to 5 minutes.
- Combine chicken broth, balsamic vinegar, soy sauce, and cornstarch in a bowl and whisk until well combined. Stir into mushroom mixture, pour in heavy cream, stir in reserved bacon, and simmer until sauce is bubbly and thickened, about 2 minutes.
- Adjust seasoning and serve immediately garnished with chopped parsley.
Nutrition Facts : Calories 213.8 calories, Carbohydrate 8.3 g, Cholesterol 61.2 mg, Fat 18.9 g, Fiber 1.3 g, Protein 4.5 g, SaturatedFat 11.2 g, Sodium 392.5 mg, Sugar 2.6 g
WHITE WINE AND GARLIC MUSHROOM CREAM SAUCE
I got this delicious recipe from a chef at a restaurant where it was served with chicken. It also goes great with pasta or as a risotto sauce. It's easy to make but tastes very expensive!
Provided by Shuzbud
Categories Sauces
Time 25m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Fry the onion, garlic and mushrooms in a little olive oil. Do not fry them long enough to change their colour.
- Add the wine and simmer for about 5 minutes until the wine has largely soaked in.
- Crumble in the stock cube.
- Add the cream.
- Reduce the heat to slowly bring to the boil and leave to simmer and thicken- this should take 5-10 minutes.
- If it does not thicken enough, add a little more chicken stock cube and simmer a bit longer.
Nutrition Facts : Calories 975.2, Fat 88.6, SaturatedFat 54.9, Cholesterol 326.4, Sodium 680.5, Carbohydrate 20.6, Fiber 2.1, Sugar 5.8, Protein 9.4
CREAMY MUSHROOM GARLIC SAUCE
This mushroom gravy goes great on top of steak as well as vegetables. It also makes a great base for a fresh green bean casserole. If using as a base for green bean casserole, add the optional salt.
Provided by thedailygourmet
Categories Sauces
Time 10m
Yield 6
Number Of Ingredients 8
Steps:
- Melt butter in a skillet over medium-high heat. Add mushrooms and cook until tender, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds.
- Sprinkle flour over the mixture and stir to create a smooth paste. Slowly add half-and-half and continue to stir to prevent any lumps. Add soy sauce, salt, and pepper; stir to combine. Taste and adjust seasoning to your liking.
Nutrition Facts : Calories 105.9 calories, Carbohydrate 4.3 g, Cholesterol 26.5 mg, Fat 9.3 g, Fiber 0.3 g, Protein 1.9 g, SaturatedFat 5.8 g, Sodium 261.4 mg, Sugar 0.4 g
CREAMY MUSHROOM, ONION & GARLIC PASTA SAUCE RECIPE - (4.3/5)
Provided by XrayKim
Number Of Ingredients 7
Steps:
- Slice mushrooms, and finely chop onion and garlic cloves. Saute mushrooms, onion and garlic in 2 tablespoons olive oil until the mushroom starts to brown and the onion is soft. Add 1/2 cup chicken stock, 1 1/2 cup cream and 2 tablespoons chopped fresh dill. Let it simmer for 5 minutes and season with salt and pepper. Serve with your favorite pasta.
PASTA-ZUCCHINI-MUSHROOM TOSS WITH GARLIC-HERB SAUCE FOR ONE
I bought some zucchini at a farmers' market today. In the fridge, I had fresh mushrooms and decided on this recipe. It's a great way to enjoy garden vegetables of the summer season. This can easily be expanded for more servings.
Provided by VickyJ
Categories One Dish Meal
Time 25m
Yield 2 cups, 1 serving(s)
Number Of Ingredients 9
Steps:
- -Saute minced garlic in 2 Tbsp olive oil for 2-3 min over med-high heat.
- -Add mushrooms and zucchini, and saute for 5 minute.
- -Add seasonings.
- -Cook angel hair pasta according to package directions.
- -Using tongs, add pasta to the vegetable mixture, and toss gently.
- -Enjoy with fresh rolls or garlic bread.
ROAST BEEF HASH WITH POACHED EGGS AND WILD MUSHROOM SAUCE ON GARLIC FRENCH BREAD
Steps:
- Preheat the oven to 350 degrees F.
- In a small bowl, mix together the butter, Essence, and 1 teaspoon of the garlic until creamy. Spread evenly over the French bread halves. Cut each in 1/2, for a total of 4 pieces. When 15 to 20 minutes away from serving the meal, place on a baking sheet, buttered side up, and bake until lightly toasted and bubbly, 10 to 12 minutes. Remove from the oven.
- In a medium saucepan, place the potatoes and enough water to cover by 1-inch. Bring to a boil and cook until just tender, 8 to 10 minutes. Drain well.
- In a large skillet, cook the bacon over medium-high until brown and crisp, 5 to 6 minutes. Remove with a slotted spoon. To the fat in the pan, add the onions and peppers, and cook, stirring, until soft, about 3 minutes. Add the remaining 2 teaspoons garlic and cook, stirring, for 1 minute. Add the potatoes and cook until starting to crisp and brown, stirring only occasionally, 7 to 8 minutes. Add the meat, parsley, thyme, salt, and pepper, and stir well. Add the tomato paste and cook, stirring, for 1 minute. Add the wine, increase the heat, and cook for 1 minute until the wine is nearly all evaporated. Add the beef stock and bring to a boil. Reduce the heat and simmer until the mixture thickens slightly, 1 to 2 minutes. Stir in the cooked bacon and remove from the heat. Adjust the seasoning, to taste.
- Arrange 1 piece toasted French bread in the middle of each of 4 plates. Spoon the roast beef mixture over the toast and top each with 2 poached eggs. Spoon the mushroom sauce over the eggs, sprinkle with chopped green onions, and serve immediately.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
- In a heavy medium saucepan, heat the oil over medium-high heat. Add the shallots and cook, stirring often, until soft and fragrant, 2 minutes. Add the mushrooms, salt, and pepper and cook until the mushrooms start to give off their liquid, about 3 minutes. Add the green onions, parsley, and garlic and cook, stirring often, until fragrant, about 1 minute. Stir in the stock and heavy cream and bring to a boil over high heat. Reduce the heat to medium-low and simmer until thickened to a sauce consistency, 20 to 30 minutes.
- Serve, or cover and keep warm until ready to use.
- In a saucepan, bring the water, vinegar and salt to a simmer over high heat.
- Crack an egg into a cup and slide the egg gently into the water. Crack another egg into the cup and when the water returns to a boil slide this egg into the water as well. When the water returns to a simmer, reduce the heat to low and simmer until the eggs are set. Watch carefully and remove the eggs when the yolks are still soft, about 2 to 2 1/2 minutes. (Test by lifting an egg slightly out of the water on a slotted spoon and gently pressing the center with your finger; the yolk should be soft and the white firm.) Drain on paper towels. Repeat with remaining eggs.
- (Poached eggs can be made ahead and kept immersed in a bowl of water in the refrigerator. Reheat by immersing briefly in simmering water before serving.)
LOBSTER WITH A MUSHROOM COGNAC AND GARLIC CREAM SAUCE
Steps:
- heat and toss cooked lobster in unsalted butter...remove lobster and set aside..add oil and saute chopped onion and garlic till soft...throw in mushrooms and parsley and saute untill almost cooked..when pan starts to get dry pour in cognac and cook till almost evaporated...now pour in sherry and cook till almost evaporated...add lobster and juices and toss with mixture..add cream and stir...salt and pepper to taste.....serve mixture over pasta or beef tenderloin...a nice salad and garlic bread on the side...yummmmmm
BROCCOLI, MUSHROOM & RED PEPPERS IN BLACK BEAN GARLIC SAUCE
This is a quick, healthy and very flavorful dish that you start by stir frying then end by steaming. The slurry is optional. It gives the sauce a nice thickness. I used Lee Kum Kee black bean garlic sauce and added 3 cloves of garlic so this is for garlic lovers. The vegetables are full of flavor and crisp! You can steam longer if you enjoy softer vegetables.
Provided by Rita1652
Categories One Dish Meal
Time 20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Mix slurry and set aside.
- Mix sauce ingredients and set aside.
- Pour oil into a large wok or fry pan. Stir fry the veggies for 3 minutes.
- Add sauce mixture and stir. Cover and reduce heat to low for 3 minutes.
- Move veggies to the side pour in slurry and stir all till thickened.
- Serve over rice, noodles or low carb it as is.
GARLIC CHEESE MUSHROOM SAUCE
This is a great, hearty white sauce to pour over a thick pasta, e.g. radiatore, mostaccioli, rotini, etc.
Provided by trayceetee
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Stir butter, flour and milk over low heat until sauce thickens--be careful not to scorch it. Add cheese and continue to stir in sauce so cheese melts.
- Meanwhile, sautee' mushrooms in additional butter with garlic.
- After cheese has melted in sauce, add mushrooms. Pour over pasta.
- Note: I've found with this recipe that there's no such thing as "too much" garlic. The flavor is really absorbed by the mushrooms. I typically use 6-8 cloves.
CHICKEN CORDON BLEU WITH ROASTED GARLIC AND MUSHROOM SAUCE
This delicious version sounds like a lot of steps, but it actually comes together quite quickly. I like to serve with homemade rice pilaf and grilled veggies. You can use any kind of thinly sliced ham for this recipe, I've also used bacon and pancetta. Try experimenting with the cheese... I've found that Pepper Jack, Cheddar, Swiss, Blue, and Gorgonzola all make good variations.
Provided by Spitza
Categories Chicken Breast
Time 45m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 350°F.
- Prepare the flouring station as follows. Lay out 3 plates. Cover the first with flour and season with salt and pepper. Add the eggs and milk to the second plate. Cover the third plate with bread crumbs and season heavily with thyme, rosemary, red pepper flakes, salt and pepper.
- Coat each piece of chicken with the flour from the first plate, then the egg wash, and finally with the seasoned bread crumbs.
- Lay each piece out flat, layer with a slice of prosciutto and a block of cheese.
- Roll the chicken and prosciutto around the cheese and secure with kitchen string or a tooth pick.
- Heat oil for shallow frying (place a wooden spoon in the hot oil to check for temperature, the spoon with rapidly emit bubbles when the oil is hot enough).
- Brown all sides of the rolled chicken, turning only once per side.
- Drain on paper towel, then place on foil-lined baking sheet and bake for 30 minutes.
- Start preparing the sauce while the chicken is in the oven.
- Sauté shallots in olive oil over medium heat until translucent.
- Add sage and sauté until fragrant.
- Add white wine and roasted garlic, reduce by half (turn up heat as necessary).
- Stir in mushroom soup and milk, bring to boil, season with salt and pepper to taste.
- Serve immediately once the chicken is removed from the oven.
Nutrition Facts : Calories 395, Fat 23.5, SaturatedFat 6.3, Cholesterol 167.6, Sodium 436.4, Carbohydrate 6.5, Sugar 1, Protein 34.3
EASY MUSHROOM GARLIC CHEESE SAUCE
Make and share this Easy Mushroom Garlic Cheese Sauce recipe from Food.com.
Provided by Dannygirl
Categories Sauces
Time 11m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Pour condensed soup in small saucepan.
- Add milk and stir.
- Warm over low-medium heat.
- Stir in shredded Cheddar cheese 1/2 cup at a time.
- Stir every 30 seconds or so, until cheese is completely melted.
- Continue to heat another minute then serve immediately.
Nutrition Facts : Calories 147.2, Fat 12, SaturatedFat 7.6, Cholesterol 38.1, Sodium 223, Carbohydrate 0.8, Sugar 0.2, Protein 9
BROCCOLI, MUSHROOM & RED PEPPERS IN BLACK BEAN GARLIC SAUCE RECIPE - (4.4/5)
Provided by á-4939
Number Of Ingredients 15
Steps:
- Mix slurry and set aside. Mix sauce ingredients and set aside. Pour oil into a large wok or fry pan. Stir fry the veggies for 3 minutes. Add sauce mixture and stir. Cover and reduce heat to low for 3 minutes. Move veggies to the side pour in slurry and stir all till thickened. Serve over rice, noodles
GARLIC-MUSHROOM SAUCE (FOR PASTA)
Make and share this Garlic-mushroom sauce (for pasta) recipe from Food.com.
Provided by Beve538
Categories Sauces
Time 8m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Saute mushrooms in oil til golden.
- Add stock, parsley, garlic, milk.
- Simmer 3-4 minutes or til thick.
- Serve over linguini, angelhair, or any pasta.
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