Best 6 Master Recipe Creamy Sautéed Mushrooms Shallots Recipes

MASTER RECIPE: CREAMY SAUTéED MUSHROOMS & SHALLOTS

Steps:

• 1. PREP/PREAPRE
• 2. Gather your ingredients.
• 3. Melt the butter in a skillet over medium heat.
• 4. Add the sliced mushrooms.
• 5. Cook until the mushrooms are beginning to brown, and most of the liquid has evaporated, about 8 to 10 minutes.
• 6. Add the shallot, and cook for an additional minute.
• 7. Add the cream, and continue to cook until most of the cream has evaporated, about 1 - 2 minutes.
• 8. Chef's Note: Taste, and add a bit of salt and/or pepper, if necessary.
• 9. Remove from heat and stir in the thyme, and parsley.
• 10. Cover and reserve until needed.
• 11. PLATE/PRESENT
• 12. These mushrooms will compliment just about any cut of beef, just add them and enjoy.
• 13. Keep the faith, and keep cooking.

SAUTEED MUSHROOMS AND SCALLOPS

Steps:

• Melt butter in a medium pan over medium heat. Add mushrooms, cumin, and pepper. Saute until mushrooms are lightly browned, about 5 minutes.
• Add onion and garlic; saute until translucent, about 5 minutes. Add scallops; cook and stir until opaque, about 3 minutes. Remove from heat.

MUSHROOM CREAM SAUCE WITH SHALLOTS

Steps:

• Place mushrooms in a nonstick skillet over medium heat; add water. Cook, stirring occasionally, until water is evaporated, about 5 minutes.
• Whisk cream and flour into mushrooms until flour is incorporated. Add Asiago cheese, shallot, salt, and black pepper to mushroom mixture, stirring constantly. Cook and stir until sauce thickens, about 7 minutes.

SAUTEED WILD MUSHROOMS WITH SHALLOTS AND GARLIC

Steps:

• Trim the mushrooms, wash them in cold water and drain well.
• If the mushrooms are large, slice them or cut them in halves or quarters.
• Heat a large, heavy skillet and add the olive oil. When it is very hot and almost smoking, add the mushrooms, salt and pepper. Cook over high heat, shaking and tossing the skillet so that the mushrooms cook evenly until they are browned and crisp. They should be almost mahogany in color.
• Add the butter, and quickly sprinkle in the bread crumbs, shallots and garlic, and toss well for 10 seconds. Add the parsley and serve immediately.

MOREL MUSHROOMS WITH BUTTER AND SHALLOTS

Steps:

• Add the butter, olive oil, thyme, shallot and garlic to a large high-sided skillet. Cook over medium-high heat, stirring occasionally, until butter is melted and shallots are softened, about 2 minutes. Add the mushrooms and cook, gently stirring occasionally, until they release moisture and are golden brown on edges of stems, about 4 minutes. Season with salt and pepper.

SAUTEED MUSHROOMS WITH SHALLOTS AND THYME

Steps:

• Heat skillet on HIGH. Add 1 1/2 Tbsp clarified butter to pan on HIGH;* swirl to coat pan.
• Add 4 cups mushrooms. Don't toss or stir until mushrooms start to brown, 1-2 minute Cook 1-2 min more. Remove from pan.
• Repeat steps 1 & 2 with remaining butter and mushrooms. Return reserved mushrooms to pan.
• Sprinkle shallots and thyme over mushrooms. Cook, stirring 1 min until herbs evenly coat mushrooms. Season to taste with salt and pepper.