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Creamy mushroom sauce for pasta limited supplies?
Hi I need a good recipe for a creamy mushroom sauce for pasta, I only have a glass bottle of muchrooms pre sliced, I have milk and very little cream cheese. I have grated mex cheese and grated chedder cheese. I of course have the pasta, I was thinking about making chicken breasts chopped into the pasta and mushroom dish, ya know
a one pot dinner.
But I have no clue how to make the yummy mushroom sauce please help. Dinner is tonight and I dont want to mess it up I am limited on supplies and dont get payed till next week.
3 réponses
- Chef CarrollLv 5il y a 1 décennieRéponse favorite
You don't say how many servings your making so I'll presume 2. In a med. sauce pan over med. heat place 2 Tbl. oil & 2 Tbl. flour & stir to make a roux. Do not brown. Combine with this 1 can cream of mushroom soup or cream of chicken & 1/2 can milk. Stir until smooth, no lumps, (a wire whisk works better). Add to this the mushrooms, undrained.Turn heat down to low & continue to stir until thickened, (if too thick add a little more milk). Add the cheeses & 1/4 c sour cream, (if on hand) & stir until melted. If too thick, add a little more milk while stirring until it's the consistency of ,well, spaghetti sauce. Remove from heat & sprinkle in some Italian seasonings, if desired, then salt and pepper to taste.
- Anonymeil y a 5 ans
Mushrooms, finely diced - cut in half, run knife along the height of the mushroom and then cross cut to get tiny dice. Onion or shallot - shallot would be better in view of you having so few mushrooms Garlic - finely chopped Mixed herbs, dried or fresh, chopped Mushroom ketchup - if you can get it, but stock cubes okay at a push, or you can use some Worcestershire sauce if you have. Sweat the onion and garlic Add the mushrooms and stir until soft and releasing some liquid. Add the stock, ketchup or sauce if using and reduce a bit, turn down the heat to a simmer and add the cream and cheese and herbs and just heat through. Save a bit of cheese for sprinkling. While you are doing all this you you should be heating your pasta and drain. Add to the sauce mix and stir well. Serve. I love this and usually have it on toast for breakfast for a change. However, I use creme fraiche to help with the thickening and it is not quite so heavy.
- il y a 1 décennie
Use equal parts butter or oil & flour (about 2 or 3 tablespoonfuls) cook over medium heat but don't brown. Add your mushrooms along with the juice. Then add a couple of cups of milk, and stir constantly. Increases heat to medium-high. The sauce will become as thick as it's going to get right when it comes to a boil. Turn off heat & add salt & pepper to taste. Add your chicken and then pour over the pasta.
