208843 cream of mushroom pasta side dish Recipes

olive oil, brown button mushrooms, cleaned and sliced (or mixed mushrooms), onion, chopped (half of it comes from the bechamel sauce if using my recipe), garlic clove, sliced, dried rubbed sage, dried rosemary, fresh ground black pepper, chili powder, penne pasta , cooked according to package directions (whole wheat is fine), mozzarella cheese , ball cubed (low-fat works fine), camembert cheese, cubed (low-fat works fine ), bechamel sauce (recommended basic with lots of flavour), cheese, grated (i used a mix of 4 cheeses, use your favourite)

uncooked penne pasta, baby portobello mushrooms, sliced, butter, olive oil, fresh oyster mushrooms, sliced, green onions, thinly sliced, garlic clove, minced, reduced-sodium chicken broth or vegetable broth, king arthur unbleached all-purpose flour, fat-free half-and-half, sherry or additional broth, shredded parmesan cheese

olive oil, garlic clove, onion, mixed mushrooms, white wine, cream (light is fine , too), salt and pepper, herbs , to taste, parmesan cheese (optional)

onion, chopped, butter, cubed, uncooked ring, orzo or other small pasta, beef consomme, undiluted, water, mushroom stems and pieces, undrained, worcestershire sauce, salt, soy sauce, pepper

linguine, uncooked, olive oil, fresh mushrooms, white,sliced, garlic, chopped, shrimp, frozen peeled and deveined,thawed, fresh spinach, trimmed and torn, parmesan cheese, grated, crushed red pepper flakes

onion, chopped, stalks celery, chopped, garlic, minced, olive oil, sliced prosciutto, vodka, crushed tomatoes, dried oregano, chopped fresh parsley, dried basil, cayenne pepper, half-and-half cream, penne pasta

unsalted butter, shallot, minced, wild mushrooms or 1 1/4 lbs button mushrooms, sliced, chicken stock, heavy cream, salt (or to taste), fresh ground white pepper (or to taste), multigrain bread, toasted, paprika

fresh white mushrooms, fresh exotic mushroom (such as porcini, chanterelles, or portobellos), shallot, unsalted butter, cognac, chicken broth, heavy cream, paprika (preferably mild hungarian), fresh flat-leaf parsley, sour cream

eggplant , cut into 1-inch pieces, salt, olive oil, spicy italian sausages, casings removed , meat shaped into 1 1/4-inch meatballs (about 46), tomatoes, halved, garlic cloves, finely chopped, serrano chilies, seeded, finely chopped (about 1 tbsp), canned low-salt chicken broth, whipping cream, cavatapi or penne pasta, freshly grated parmesan cheese, lightly packed) fresh basil leaves , torn into 1/2-inch pieces, pine nuts, toasted, grated parmesan cheese

blue cheese, chicken(large chunks ), garlic(minced ), light cream, mushrooms, olive oil, parsley, pasta, whole red pepper(sliced ), whole scallions, white wine

pasta cooked and cooled, white mushrooms sliced, roasted red peppers chopped, salami cut into bite size pieces, provolone cheese cut into bite size pieces, marinated artichoke hearts with liquid, italian dressing, salt, freshly ground black pepper, chopped fresh basil

i have found for cooking heavy whipping cream is best. cook slow and temper (this is when u add some of the hot liquid to the cream to bring it up to temp.) before putting in a hot liquid. if it is cooked to long and too hot it will break up or separate. i also know it can dry up, but just follow these rules and it should be okay. cream picks up flavors pretty quick. i would thin 15 or 30 mins. is long enough to let the cream sit with ingredients, althought when i was making souffles and other desserts the cream was not a factor unless i beat it too long (it would dis-solve to nothing), didnt have a clean, cold bowl or cream was warm., cream, half & is at least 10.5% butterfat (milkfat), light cream is between 18 and 30% butterfat, light whipping cream is between 30 and 36% butterfat, heavy whipping cream is between 36 and 40% butterfat., colder cream is to start, and the colder it stays as you whip it, the easier and better it whips., if it is not cold enough , it doesn tsp whip , it churns (no air is incorporated) which makes butter., when whipping cream , add the sugar when the cream is mostly whipped, and the cream will whip to a higher volume. adding the sugar at., prevent cream from curdling when adding to coffee, use fresh cream. as cream ages, its lactic acid content increases. acid can curdle cream. the acid in coffee, along with coffee s heat, favor curdling of cream., here are some facts and tips on using cream or milk in hot dishes., lower the butterfat (milkfat) content, the more likely cream is to separate., half & is at least 10.5% butterfat (milkfat), light cream is between 18% and 30% butterfat, light whipping cream is 30% to 36% butterfat, heavy cream (heavy whipping cream) is 36% to 40% butterfat, hotter the liquid , the more likely cream is to curdle (separate). cream should never be added to a boiling liquid., when adding cream or milk, it is best to heat it up a bit before adding it to another hot liquid. it is partly the difference in temperature that causes milk or cream to curdle. the beginning results is lower volume., freezing cream : freeze only heavy cream containing 40% or more butterfat. heat to 170 to 180of for 15 minutes. for storage longer than 2 months, add 1/3 cup sugar per quart of cream. cool quickly. place in moisture-vapor resistant containers, leaving 1/2-inch headspace., cream whipped after freezing and thawing does not become as stiff as never-frozen cream. individual whipped cream garnishes can be satisfactorily frozen by whipping cream before freezing. place dollops of whipped cream on baking sheet and freeze. once solidly frozen, remove dollops and store in the freezer in freezer containers.

white button mushrooms, sliced, shitake mushrooms, sliced, onion, diced , vidalia preferred, garlic cloves, put through press, spaghetti, broken into 2-inch pieces, barilla preferred, beef broth or 2 (14 1/2 oz) cans chicken broth, water, dry sherry, worcestershire sauce, sea salt, black pepper, freshly ground, almonds , toasted in a dry skillet over medium-low heat, arugula, lemon, juiced and juice strained, extra virgin olive oil

linguine, olive oil, fresh mushrooms, sliced, garlic, minced (or to taste), fresh shrimp, peeled and deveined, fresh spinach, stems removed and torn, crushed red pepper flakes, parmesan cheese, grated

uncooked medium egg noodles, olive oil, all-purpose flour, sliced cremini mushrooms, presliced button mushrooms, fat-free , less-sodium chicken broth, white wine, fresh lemon juice, salt, butter, black pepper, preshredded fresh parmesan cheese

diced tomatoes, undrained, condensed tomato soup, undiluted, pizza sauce, mushroom stems and pieces, drained, dried oregano, dried basil, garlic clove, minced

lean ground beef, whole wheat pasta (i prefer rotini), low-fat sour cream, reduced-fat cream cheese, egg, spaghetti sauce, onion, chopped, garlic, minced, italian cheese blend, shredded

shiitake mushrooms, cremini mushrooms (or button ), butter, divided, lemon juice, divided, shallot (or small onion, minced), garlic, minced, flour, salt, black pepper, whipping cream, whipping cream, parsley, chopped