Creamy Butter Garlic Mushrooms | Veg Recipes
Creamy, luxurious, glazy and silky smooth - these are just a few adjectives to describe this butter garlic mushrooms recipe. Make a batch and pair it with pasta, bread or even rice, this recipe does not disappoint. And it is ridiculously easy to make with just a handful of ingredients. If you are looking for really quick and classy dinner recipes or veg recipes, this is what you have been missing. A must-try!
Full recipe -
Ingredients
200 grams button mushrooms
2 tbsp vegetable oil
3 medium onions finely chopped
50 grams butter
6-7 garlic cloves finely chopped
100 ml heavy cream
2 tbsp all purpose flour
salt to taste
1 tsp black pepper powder
1 tsp paprika
2 tsp dry basil
2 tsp dry thyme
Fresh parsley/coriander for garnish
1 cup hot water/vegetable stock
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HOW TO MAKE CREAMY GARLIC SAUCE / Creamy Garlic Sauce Recipe
How to make Creamy Garlic Sauce. This sauce is perfect over your Steak, Grilled Chicken Breast and Fish. Made of cooking cream, butter, herbs, chicken stock, salt and pepper.
Ingredients;
5 cloves garlic
1pc onion (small)
1 cup cooking cream
1/2 cup chicken stock or broth
2 tbsp butter
fresh parsley
fresh thyme
fresh rosemary
salt and pepper
lemon juice
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More Sauces Recipe;
Hollandaise Sauce➡️
Bechamel Sauce➡️
Peppercorn Sauce➡️
Sweet Chili Sauce➡️
Bufallo Sauce➡️
Barbeque Sauce➡️
Mushroom Sauce➡️
Siopao Sauce➡️
Fishball Sauce➡️
Salted Caramel Sauce➡️
Chili Garlic Sauce➡️
Gravy Ala Jollibee➡️
Sugar Syrup➡️
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Happy Meal.
Mushroom Pate Recipe l Homemade Holiday l Whole Foods Market
Transform mushrooms into a rich and satisfying pâté that’s perfect with holiday cocktails or as a starter for a large family meal. Vegetarians don’t have to miss out on this spectacular spreadable delicacy at your next party. Serve with chewy sliced ciabatta or crackers.
Ready to get started? Check out the recipe here:
Ingredients:
2 tablespoons butter
6 shallots, finely chopped
1 tablespoon chopped fresh rosemary
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pound mushrooms, finely diced
1/2 cup cream cheese
1/4 cup soft whole wheat bread crumbs
1 tablespoon Dijon mustard
2 eggs, lightly beaten
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Mushroom Pate Recipe l Homemade Holiday l Whole Foods Market
ROSEMARY AND THYME CHICKEN WITH MUSHROOMS
ROSEMARY AND THYME CHICKEN WITH MUSHROOMS
One Pot Creamy Mushroom Chicken | Creamy Garlic Mushroom Sauce
This one pot creamy garlic mushroom chicken recipe has the most delicious flavour and is so easy to make. If you've been following the channel for a while, you'll know that these recipes got me to where I am today and making them brings back so much joy and nostalgia. This recipe is fun, cheap, and delicious; I can guarantee you'll love it. Dig in and enjoy.
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Recipe -
Ingredients -
For The Chicken -
2 tsp (10ml) - Olive Oil For Chicken Seasoning
8 - Large Chicken Thigh, Boneless & Skinless
1 tsp (2.5g) - Onion Powder
1 tsp (2.5g) - Garlic Powder
1/2 tsp (1g) - Dried Thyme
1/2 tsp (1g) - Dried Oregano
Salt & Pepper
1 Tbsp (20ml) - Olive Oil For Cooking Chicken
Creamy Garlic Mushroom Sauce -
1 Tbsp (14g) - Unsalted Butter
2 - Shallots, Finely Diced
300g (10.5oz) - Swiss Brown Mushrooms
100ml (100g) - Dry White Wine
6 - Garlic Cloves, Minced
1g (0.03oz) - Fresh Tarragon
3g (0.1oz) - Fresh Parsley
300g (10.5oz) - Thickened Cream
50g (1.7oz) - Parmigiano Reggiano, Freshly Grated
Recipe Notes -
This dish is best when fresh, as the cream-based sauce can potentially split upon reheating. If you wish to store it, it will last two days in the fridge. I don't recommend freezing it.
This recipe is fantastic on its own but can also be served with all your favourite sides, such as mashed potato, pasta, rice and a wide range of vegetables.
The fresh herbs are optional, as well as the parmesan cheese, but they add incredible flavour. They can be substituted for their dried counterparts if you can't source fresh herbs. Use 1 tsp of dried parsley and 1/4 tsp of dried tarragon. The tarragon can easily overpower the dish if used too much. You can always add but can't take out, so adjust to your liking.
Cream alternatives will no longer make this dish the fantastic recipe that it is. Without cream, you'll need to add flour as a thickening agent, ruining the sauce's texture.
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Thyme Butter Mushroom Pasta with Crispy Breadcrumbs, by What's Gaby Cooking
Our new Thyme Braiser ???? What's Gaby Cooking's Thyme Butter Mushroom Pasta with Crispy Breadcrumbs. Here's how to make this simple, savory vegetarian dish, perfect for National Pasta Day today.
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Ingredients:
For the mushrooms:
1 ½ pounds wild mushrooms (any assortment works - try Chanterelles, Hen of the Woods, and/or Oyster Mushrooms)
¼ cup olive oil
6 cloves garlic, finely chopped
1 Tbsp unsalted butter, at room temperature
Kosher salt and freshly cracked black pepper to taste
1 lemon, zested and juiced
4 Tbsp homemade breadcrumbs (recipe below)
1 Tbsp capers, rinsed, drained, and chopped
1 Tbsp, fresh thyme, removed from stem and roughly chopped
2 Tbsp chopped flat-leaf parsley
For the pasta:
10 oz of your favorite shaped pasta
2 Tbsp butter
Grated Pecorino Romano or Parmesan
For the breadcrumbs:
4 thick sliced whole grain bread from a loaf, torn into very small pieces (about 1 ½ cups once torn)
2 Tbsp olive oil
1 Tbsp unsalted butter
2 cloves garlic, chopped
½ tsp kosher salt
Instructions:
1. Heat the oven to 400°F.
2. Clean off any dirt from the mushrooms with a paper towel and trim off any dried stems. Tear the mushrooms into 1 inch chunks so they are all mostly bite-sized. Place the mushrooms into a bowl, then drizzle with olive oil, salt and pepper. Toss to combine. Remember that you should never run your mushrooms under water or rinse them. Instead, just brush them off with a clean towel to remove any dirt. If you were to rinse them, they would soak up too much moisture and then not roast properly!
2. Spread them in an even layer in a Le Creuset Braiser. Transfer to the oven and roast until they are golden brown and crisp around the edges for about 20-25 minutes, tossing once halfway through.
3. Once the mushrooms are removed from the oven, immediately toss them with the garlic, butter, lemon zest and juice, breadcrumbs, capers, thyme and parsley. Taste and adjust with more salt and pepper.
Remaining instructions are in the comments of this post!
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4. Meanwhile, cook the pasta according to the package directions and reserve about ½ cup of the pasta water. Drain once al dente and mix the pasta in the braiser with the roasted mushroom mixture, add an additional 2 tablespoons of butter, lots of grated cheese and the homemade breadcrumbs. Drizzle in a few tablespoons of the pasta water to make everything creamy. Finish with extra salt and freshly cracked black pepper to taste.
For the Breadcrumbs:
Place a medium Le Creuset skillet over medium heat with the olive oil and butter. Add the bread and sauté for 3-5 minutes until it starts to turn golden brown. It happens quickly, so don't walk away. Add the garlic and salt and continue to sauté for about 30 seconds more until fragrant. Remove from heat and transfer to a paper towel-lined plate to drain any excess oil. Use as needed.