Tag Archives: cream of mushroom

Cream of Mushroom Sauce

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This is a wonderful sauce that can be used on chicken and pork.

Ingredients:

8 oz. sliced mushrooms

4 garlic cloves, minced

1/2 c. chicken broth

1 c. half and half

1/4 c. grated Parmesan cheese

Parsley

Directions:

Add the garlic to the pan in some olive oil and cook until soft. Add the mushrooms and continue cooking until they have released their water and softened.

Add the chicken broth and cook for a few minutes until the broth has reduced a bit. Add the half and half and cook for a few more minutes. Add the parmesan cheese and chopped parsley and stir until the cheese has melted. Taste the sauce and adjust the seasonings.

 

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Chicken in Garlic Mushroom Sauce

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Years ago, I used to make my mushroom sauce by opening a can of Campbell’s Cream of Mushroom soup. Even though it was always very good, I knew that it wasn’t healthy. So when I tried this mushroom sauce, I was thrilled. The taste is just as good, if not better, and it’s authentic! You can use this sauce on pork, too.

Ingredients:

4 boneless skinless chicken thighs

8 oz. sliced mushrooms

4 garlic cloves, minced

1/2 c. chicken broth

1 c. half and half

1/4 c. grated Parmesan cheese

Parsley

Directions:

Season the chicken with salt and pepper on both sides. Brown the chicken thighs well in some olive oil. Remove and set aside.

Add the garlic to the pan and cook until soft. Add the mushrooms and continue cooking until they have released their water and softened.

Add the chicken broth and cook for a few minutes until the broth has reduced a bit. Add the half and half and cook for a few more minutes. Add the parmesan cheese and chopped parsley and stir until the cheese has melted. Taste the sauce and adjust the seasonings.

Return the chicken to the pan. Cover the pan and reduce the heat. Cook until the chicken is done.

 

Meatballs in Cream of Mushroom Sauce

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The cream of mushroom in this recipe can be used as a sauce, or even as a soup (with maybe a little more added broth). In either case, it was delicious and kind of a comfort food for me. In the past, I made this with Campbell’s Cream of Mushroom soup, but seeing as I’m trying to make everything from scratch, I didn’t think opening a can of Campbell’s soup was very healthy!

Ingredients:

8 oz. fresh mushrooms, sliced

(I used designer mushrooms here, but really any will work)

2 T. butter

2 T. chopped onions

1-2 cloves chopped garlic

1 T. flour

1 cup chicken broth

1/4 c. heavy cream

1 pound ground beef

1 egg

1/2 c. breadcrumbs

Seasonings to taste

Cooked rice

Directions:

Combine the ground meat, egg, and breadcrumbs in a bowl. Add desired seasonings and mix well (I use my hands – they’re the best mixers!). Make individual meatballs and set aside.

In a saucepan, melt the butter. Add the onions and garlic and sauté for a couple of minutes. Add the mushrooms and mix well. Cook until the mushrooms have softened.

Add the flour and mix well until all the flour has incorporated. Add the chicken broth and bring to a slow boil. If it needs to be thicker, mix a bit of flour and cold water together in a separate container until the flour is all incorporated. Add this to the saucepan and stir. Continue doing this until you get the desired consistency. Once you are happy with the thickness of your liquid, add the cream and cook slightly. Set aside.

Cook the meatballs in a frying pan, browning all the sides. Cover and cook for a few minutes on low until the meatballs are almost cooked through. Add the mushroom sauce mixture and cook altogether to incorporate the flavors.

Serve over some cooked rice.