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How To make Portabello Mushrooms, Pasta and Fresh Tomato Sauce
2 c Fresh Tomato Sauce
1/2 lb angel hair pasta
1/2 c flour
1 tb Emeril=D5s Creole Seasoning
1/4 c olive oil
4 portabello mushrooms each about 4-5=D3 in -- rins
ed & stemmed diameter 1/2 c coarsely grated fresh Parmesan cheese
Prepare the Fresh Tomato Sauce, and keep warm
Meanwhile, combine the flour with the Creole Seasoning until thoroughly b lended. Dredge the mushrooms thoroughly in the seasoned flour, shaking o ff any excess.
Heat the remaining oil in a large skillet over high heat. When the oil i s hot and almost smoking, add the mushrooms, top side first, and saute th em until golden brown, for about 1 minutes on each side. Remove from ski llet.
Cook pasta and drain.
To serve, mound 1/2 cup of pasta in each pasta bowl. Place 1 mushroom, t op side up, on each pasta serving. Nap with 1/2 c of sauce, and sprinkle with 2 tbs of the Parmesan.
How To make Portabello Mushrooms, Pasta and Fresh Tomato Sauce's Videos
How to make Cheesy Stuffed Mushroom in Tomato Sauce
This is a great dish to make ahead of time then cook it in the oven the day of. These cheesy stuffed goodness would be a great appetizer for your New Years Eve party. It would even make for an amazing main course. Think of this meal like a pasta-less lasagna or a pasta-less ravioli. You can switch the cream cheese for mascarpone, I didn't in this case cause I wanted to keep the cost as low as possible.
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Creamy Mushroom Sauce Recipe
Today I'm making my easy creamy garlic mushroom sauce. This cream of mushroom sauce recipe is one of my top mushroom recipes as it's very versatile and pairs beautifully with so many dishes. In this video I made creamy mushroom pasta but you can add it to almost anything you like. This sauce can also be made in a large batch and stored to use in different ways during the week!
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*INGREDIENTS*
1/2 lb / 200g mushrooms
6-7 (1 tbsp) garlic
1 medium white/yellow onion (1 small purple onion)
1 tbsp butter
1 cup chicken stock/vegetable
1/3 cup heavy cream
1/3 cup parmesan cheese
1 tbsp dried oregano
bunch of parsley
salt and pepper
• No stock?
You can use stock cubes dissolved in 1 cup of water. Or use plain water but the flavor will be slightly mellowed
• No oregano/parsley?
You can use Italian herb mix, basil or rosemary also pair well with mushrooms
• No heavy cream?
Substitute with evaporated milk/half and half/fresh cream. The duration of cooking and texture will need to be altered
• No parmesan cheese?
Any cheese that will melt smoothly without causing stringiness can be used. Alter the quantity as needed
Tips:
• Mushrooms need to be cooked until it's browned to release maximum flavor
• Be weary of salt if used store-bought stock. To be safe use low sodium stock or alter the measurements depending on your stock
• In case it ends up too salty, add sugar to balance the saltiness
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#creamymushrooms #mushroom #mushroomsauce
Easy Creamy Mushroom Sauce | Chef-Jean Pierre
Hello There Friends, today I am going to demonstrate how to make my fabulous Mushroom Sauce! I am revamping the Sauce Collection with the Mushroom Sauce being the first of the bunch. This Mushroom Sauce can be served with anything you want! And if you are worried that you don't like mushrooms then try my technique in cooking them! Let me know what you think in the comments below.
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Creamy Mushrooms | Jamie Oliver
This is a brilliant principle recipe for creamy mushrooms. Stir through pasta here but so good on toast, on steak and on so many other things. If you like mushrooms then check this out!
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Creamy Mushroom Sauce Pasta ????
Creamy Mushroom Sauce Pasta ???? Subscribe to AlphaFoodie or check my blog for more delicious pasta recipes:
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Mushroom, Leek and Tarragon Pasta | Gordon Ramsay
A simple dish of pasta with a creamy mushroom sauce and fresh garlic bruschetta. Leeks are a fantastic ingredient - cheap and easy to work with and they give a subtle savoury flavour.
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