A rich and creamy soup packed with earthy mushrooms, perfect for cold weather.

Ingredients:

• 1 lb (450 g) mushrooms, sliced
• 1 small onion, finely chopped
• 3 cups (720 ml) vegetable broth
• 1 cup (240 ml) heavy cream
• 2 tbsp butter
• 2 tbsp flour
• 1/2 tsp nutmeg
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Melt butter in a pot and sauté onions until soft.
2. Add mushrooms and cook until they release their juices.
3. Stir in flour and cook for 1 minute.
4. Pour in vegetable broth, stirring constantly, and bring to a boil.
5. Reduce heat, add heavy cream and nutmeg, and let simmer.
6. Season with salt and pepper, garnish with parsley, and serve.

Ingredients

• 1 pound (450g) fresh mushrooms (button, cremini, or a mix), cleaned and sliced
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
• 4 cups vegetable or chicken broth
• 1 cup heavy cream
• 1 cup whole milk
• 2 tablespoons all-purpose flour
• Salt and freshly ground black pepper, to taste
• Fresh parsley or chives, for garnish

1. Prepare the Mushrooms
   Begin by cleaning and slicing the mushrooms.
   To do this, gently wipe them with a damp paper towel or brush to remove any dirt.
   Avoid rinsing mushrooms under water, as they can absorb excess moisture and affect the soup’s texture.
2. Sauté the Mushrooms
   In a large pot, heat the olive oil and 1 tablespoon of butter over medium heat.
   Add half of the sliced mushrooms, cooking until they start to brown and release their moisture (about 5-6 minutes).
   This step adds depth to the soup as browning enhances the mushroom flavor.
   Remove the browned mushrooms from the pot and set aside.
   These will be used as a garnish, adding a textural contrast to the creamy base.
3. Cook the Base
   In the same pot, add the remaining butter and let it melt.
   Add the onions and cook for 4-5 minutes, stirring occasionally, until they become soft and translucent.
   This brings a slight sweetness that balances the earthy mushrooms.
   Add the garlic and thyme, stirring for about 1 minute until fragrant.
4. Add the Mushrooms and Flour
   Add the remaining half of the sliced mushrooms to the pot and cook until they begin to soften, about 3-4 minutes.
   Sprinkle the flour over the mushroom mixture, stirring well to coat the ingredients evenly.
   This will thicken the soup and give it that luscious, creamy consistency.
   Cook for 2 minutes, stirring frequently, to eliminate the raw flour taste.
5. Simmer with Broth
   Slowly pour in the broth, stirring to dissolve any lumps from the flour.
   Bring the mixture to a gentle simmer, then reduce the heat to low and let it cook for 15 minutes.
   This simmering stage allows the flavors to meld together beautifully.
6. Blend for Creaminess
   After the soup has simmered, use an immersion blender to blend the soup until smooth.
   If you prefer a chunkier texture, blend only part of the soup, leaving some mushroom pieces whole.
   Alternatively, carefully transfer the soup to a blender in batches, blending until smooth, then return it to the pot.
7. Add Milk and Cream
   Once the soup is blended to your desired consistency, add the milk and heavy cream, stirring well to incorporate.
   Bring the soup back to a gentle simmer, being careful not to boil, as this can cause the cream to separate.
8. Season to Taste
   Taste the soup and adjust the seasoning with salt and freshly ground black pepper as needed.
   The seasoning should enhance the natural mushroom flavors without overpowering them.
9. Serve with Garnish
   Ladle the creamy mushroom soup into bowls and top with the reserved sautéed mushrooms for texture.
   Garnish with freshly chopped parsley or chives for a pop of color and a touch of freshness.

Additional Tips and Variations

Add a Splash of White Wine:
For an extra depth of flavor, add ¼ cup of dry white wine after the onions and mushrooms are cooked, allowing it to reduce before adding the broth.
Mushroom Variety:
Feel free to experiment with different types of mushrooms, like shiitake or portobello, to add complexity to the soup’s flavor profile.
Vegan Option:
Substitute the butter with a plant-based butter, use coconut cream or cashew cream in place of heavy cream, and opt for vegetable broth.

Ingredients

• 10 4-inch puff pastry sheet squares
• 8 oz mushrooms, any kind, sliced
• 1 shallot, finely chopped
• 3 garlic cloves, minced
• 1/3 cup parsley leaves, roughly chopped
• 2 tablespoons olive oil
• 1/4 cup parmesan, grated
• 4 oz goat cheese
• 1/4 teaspoon each of sage, thyme, rosemary, salt, pepper
• 1 egg, whisked for egg wash
• 1/4 cup white wine (can substitute with chicken broth)

Instructions

1. Preheat the oven to 400°F and line two large baking pans with parchment paper.
2. Arrange puff pastry squares on the pans, spaced an inch apart.
3. Prick the surface of each square with a fork.
4. In a skillet, heat 1 tablespoon olive oil over medium-high heat.
5. Add shallot and garlic; sauté for 1-2 minutes.
6. Add mushrooms, remaining olive oil, and spices; cook for 2 minutes.
7. Pour in white wine; cook for 4-5 minutes.
8. Remove from heat; stir in goat cheese, parmesan, and parsley until mixed and cheese is melted.
9. Scoop mixture onto each pastry square.
10. Optionally, pinch edges to create a design.
11. Brush edges of pastry with egg wash.
12. Bake for 25-30 minutes until golden brown.

Prep Time: 20 minutes
Cook Time: 30 minutes

Nutrition

Serving Size: 10 tarts | Calories: Kcal: 310

Preparation Time: 15 minutes
Cooking Time: 30 minutes
Servings: 4

Ingredients:

• 1 pound button mushrooms (keep 1 cup aside for garnish)
• 4 tablespoons unsalted butter
• 2 cups diced onions
• 2 teaspoons dried dill
• 1 tablespoon Hungarian sweet paprika
• 1 tablespoon soy sauce
• 1 cup whole milk
• 1/2 cup sour cream
• 2 cups vegetable broth
• 2 tablespoons cornstarch
• 2 teaspoons lemon juice
• 1/5 cup fresh parsley, chopped
• Salt and pepper, to taste

Instructions:

1. Prepare Ingredients:
   1. Clean and slice the mushrooms, setting aside 1 cup for garnish.
   2. Dice the onions.
   3. Chop the fresh parsley.
2. Cook Mushrooms and Onions:
   1. In a large pot, melt the butter over medium heat.
   2. Add the diced onions and cook until translucent, about 5 minutes.
   3. Add the sliced mushrooms (except for the reserved 1 cup) and cook until they release their moisture and start to brown, about 8-10 minutes.
3. Season the Soup:
   1. Stir in the dried dill, Hungarian sweet paprika, and soy sauce, cooking for another 2 minutes to enhance the flavors.
4. Add Liquid Ingredients:
   1. Pour in the whole milk and vegetable broth, stirring to combine.
   2. In a small bowl, whisk together the cornstarch with a few tablespoons of water to create a slurry.
   3. Pour the slurry into the soup, stirring constantly to prevent lumps from forming.
5. Simmer the Soup:
   1. Bring the soup to a gentle simmer and cook for about 10-15 minutes, allowing it to thicken slightly.
6. Finish the Soup:
   1. Stir in the sour cream and lemon juice, adjusting the seasoning with salt and pepper to taste.
   2. Add the reserved sliced mushrooms and fresh parsley, cooking for an additional 2-3 minutes until the mushrooms are tender.
7. Serve:
   1. Ladle the creamy mushroom soup into bowls.
   2. Garnish with a sprinkle of fresh parsley.
   3. Serve hot and enjoy the comforting flavors of this delicious soup!

Ingredients:

• 6 beef blade steaks, of average size
• 1 onion, sliced
• 8 ounces fresh mushrooms, thinly sliced
• 3/4 cup chicken broth
• 1/2 cup cream
• 1/4 cup dry sherry
• 1/4 cup all-purpose flour
• 4 tablespoons oil
• Salt and pepper, to taste
• 1 tablespoon fresh thyme, minced
• 1 1/2 teaspoons mild paprika
• 2 tablespoons fresh parsley, chopped

Instructions:

1. Preparation of the Steaks:
   1. Season both sides of the blade steaks with salt, pepper, and mild paprika.
   2. Dredge the steaks lightly in all-purpose flour, shaking off any excess.
2. Cooking the Steaks:
   1. In a large skillet, heat 2 tablespoons of oil over medium-high heat.
   2. Once hot, add the steaks to the skillet (working in batches if necessary) and sear them until they are browned on both sides and cooked to your desired level of doneness.
   3. Remove the steaks from the skillet and set aside.
3. Making the Mushroom Sauce:
   1. In the same skillet, add the remaining 2 tablespoons of oil.
   2. Add the sliced onion and sauté until it starts to soften.
   3. Add the sliced mushrooms and cook until they are golden brown and their moisture has evaporated.
   4. Sprinkle the cooked mushrooms and onions with the remaining flour and stir to combine.
   5. Cook for 1-2 minutes.
   6. Slowly pour in the chicken broth and dry sherry, stirring constantly to combine and to prevent lumps from forming.
   7. Bring the mixture to a simmer and let it cook for a few minutes until it starts to thicken.
   8. Reduce the heat to low and stir in the cream, fresh thyme, and half of the chopped parsley.
   9. Cook for an additional minute, allowing the sauce to thicken slightly.
   10. Adjust the seasoning with salt and pepper to taste.
4. Finishing the Dish:
   1. Return the seared steaks to the skillet, spooning the mushroom sauce over them.
   2. Cover the skillet and simmer on low heat for about 10 minutes, or until the steaks are tender and fully cooked through.
5. Serving:
   1. Serve the steaks hot, garnished with the remaining chopped parsley.
   2. Enjoy your Beef Blade Steaks with Mushroom Sauce, a dish that promises a symphony of flavors and textures, perfect for a special dinner or a cozy night in.

Prep Time: 10 minutes | Cooking Time: 35 minutes | Total Time: 45 minutes
Kcal: 188 kcal | Servings: 6 servings

Ingredients:

• 4 tablespoons unsalted butter
• 2 cups diced onions
• 1 pound fresh button mushrooms, sliced (reserve and sauté 1 cup for garnish)
• 2 teaspoons dried dill weed
• 1 tablespoon Hungarian sweet paprika
• 1 tablespoon low-sodium soy sauce
• 2 cups vegetable broth
• 2 tablespoons cornstarch
• 1 cup whole milk
• 1/2 cup sour cream
• 2 teaspoons lemon juice
• 1/4 cup chopped parsley
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• Pinch of cayenne pepper
• Garnish: sautéed sliced mushrooms, fresh chopped parsley, dollop of sour cream

Directions:

1. Melt butter in a pot over medium heat.
2. Add onions and sauté until softened.
3. Add mushrooms and cook for 5 minutes.
4. Stir in dill, paprika, soy sauce, and vegetable broth.
5. Simmer for 15 minutes.
6. Whisk cornstarch and milk; stir into the soup.
7. Simmer for 10-15 minutes.
8. Add sour cream, lemon juice, parsley, salt, pepper, and cayenne.
9. Warm through without boiling.
10. Serve with garnishes and optional crusty bread.

This 15-minute creamy mushroom sauce is so easy to make and packed with rich, savory flavor! You’re going to love it over pasta and meat dishes!

Ingredients You’ll Need

One of my favorite things about this mushroom sauce is all of the basic ingredients it uses. This makes it even easier to throw together! All measurements can be found below in the recipe card.

• Butter: Every creamy homemade sauce starts with butter! I love adding it because it gives the mushroom sauce rich, tasty flavor. It also helps to enhance the yummy natural flavor of mushrooms.
• Sliced Mushrooms: Since these are the star of the show, you’ll want to make sure they’re nice and fresh!
• Minced Garlic: Adds the best savory flavor.
• Flour: Helps the mushroom sauce thicken up nicely. All-purpose flour works just fine here.
• Chicken Broth: Helps to add more flavor to the sauce. Beef broth works as a substitute. You can also use vegetable broth for a vegetarian version of this recipe!
• Heavy Cream: Adds thickness and gives the sauce a creamy texture. You can also use half and half!
• Grated Parmesan Cheese: Because you really can’t go wrong by adding some cheesy goodness.
• Seasonings: To enhance the flavor of this mushroom sauce, I added garlic powder, black pepper, salt, and dried thyme. Feel free to add more or less of each to taste!

How to Make Homemade Mushroom Sauce

You’re going to love having this mushroom sauce recipe on hand because it’s so easy to throw together. After just a few minutes of mixing and simmering, you’ll have a tasty sauce ready to top all of your favorite dishes with.

1. Melt Butter: In a medium-sized skillet, add the butter and melt over medium heat.
2. Cook Mushrooms: Add the mushrooms to the pan and cook until golden brown and softened.
3. Cook Garlic: Add garlic and cook for 30 seconds.
4. Make Roux: Add the flour and whisk until it thickens.
5. Whisk in Broth: Whisk in the chicken broth until the flour is dissolved.
6. Mix in Remaining Ingredients: Stir in the heavy cream, parmesan cheese, garlic powder, pepper, salt, and thyme. Whisk and simmer the sauce for 10 minutes or until it thickens.
7. Serve: Serve over meat, pasta, potatoes, or rice. Garnish with fresh herbs if desired.

Adding White Wine

Mushroom sauce is traditionally made with dry white wine. Feel free to add in a splash! This helps to enhance the overall flavor of the sauce.

• 2 rolle puff pastry
• 16 stukkies hoender (dytjies en/of boudjies)
• Hoender speserye na smaak
• 1 pak mushrooms
• 1 pakkie cream of mushroom sop
• 500ml melk
• sout en peper na smaak

Metode:

1. Voorverhit die oond tot 180grade.
2. Vat die een rol puff pastry en druk onder aan die pyrex bak vas.
3. Druk die kante ook vas en maak seker die deeg is egalig in die bak sodat daar nie sekere gedeeltes te dik of te dun is nie want te dik gaan die deeg nie mooi gaar word nie en te dun gaan die vulsel uitloop.
4. Druk gaatjies in die deeg met ‘n vurk.
5. In ‘n pot gooi die hoender stukke en braai met die speserye.
6. Gooi bietjie bietjie water by maar nie te veel nie.
7. Potbraai die vleis tot mooi bruin.
8. Haal die hoender uit en pluis die vleis.
9. Maak seker daar is nie bene nie en sny die vleis in blokkies.
10. Sny die mushrooms in skyfies en braai in dieselfde pot waarin die hoender gekook was.
11. Sodra die mushrooms mooi gebraai is, gooi die hoendervleis terug in die pot en braai saam met die mushrooms.
12. Maak vulsel moenie loperig wees nie.
13. Skep die vulsel in ‘n ander bak en laat afkoel.
14. Sodra vulsel afgekoel is, gooi in die pyrex bak met die puff pastry. Vat die tweede roll puff pastry en sit bo-op die vulsel en druk mooi vas.
15. Maak gaatjies in die deeg en bak in die oond tot mooi goudbruin en gaar.
16. So 45 min tot ‘n uur..
17. Jy kan die pastei voorsit met gemengde groente net gekook met Tannie Ina se groente speserye, gebakte aartappels en geroomde spinasie.

Ingredients

• 1 large onion finely chopped
• 2 TBSP vegetable oil
• Knob of butter
• 2 bay leaves
• 5 cloves
• 1 TBSP crushed or grated garlic
• Spring of thyme
• 500 gram mushrooms quartered or sliced
• 500 gram chicken fillet or deboned thigh pieces cut in bite size pieces or a mixture of both
• 1 tsp salt
• 1-2 tsp of black pepper
• 1 TBSP maizena mixed with a 1/4 cup of water to form a paste
• 1/2 cup of milk
• 1/2 cup of fresh cream
• 1 kg Puff pastry (box)

1. Braise onion in oil and butter until golden brown .
2. Add, bay leaves, cloves, garlic and thyme and cook for a couple of minutes.
3. Add chicken pieces, mushrooms, salt and pepper and cook for about 15 minutes.
4. Add water as needed.
5. To bind your filling add the maizena mixture and cook for a further 5 minutes or so.
6. Add milk and cream and cook until consistency you prefer.
7. Add more water if needed
8. Cool down and fill your pie.
9. Makes about 40 small pies.
10. You will need about 1 kg Puff pastry.
11. Enjoy

This mushroom orzo with lemon and Parmesan is a creamy dish rich with flavor thanks to mushrooms and a velvety smooth sauce. Enjoy this cozy pasta dish with a glass of wine.

Ingredients
1 tablespoon extra-virgin olive oil
1 ½ cups sliced cremini mushrooms
2 tablespoons unsalted butter, divided
1 medium shallot, finely chopped
3 cloves garlic, minced
1 ½ cups whole-wheat orzo
¼ cup dry white wine
4 cups unsalted vegetable broth
1 tablespoon finely chopped fresh thyme, plus more for garnish
¼ teaspoon salt
⅛ teaspoon ground white pepper
½ cup grated Parmesan cheese, plus more for garnish
¼ cup heavy cream
½ teaspoon grated lemon zest, plus more for garnish
1 tablespoon lemon juice

Directions
Heat oil in a large high-sided skillet over medium-high heat.
Add mushrooms and cook, stirring occasionally, until browned, 6 to 8 minutes.
Transfer the mushrooms to a plate. (Do not wipe the pan clean.)
Reduce heat to medium and melt 1 tablespoon butter in the pan. A
dd shallot; cook, stirring often, until transparent, about 2 minutes.
Add garlic; cook, stirring constantly, until aromatic and light golden, about 1 minute.
Add orzo; cook, stirring occasionally, until lightly toasted, about 2 minutes.
Add wine and cook, scraping brown bits from the bottom of the pan, until the liquid is absorbed, about 1 minute.
Stir in broth, thyme, salt and pepper; bring to a boil over high heat.
Reduce heat to maintain a simmer; cook, stirring often, until the orzo is al dente and the liquid is thickened, about 10 minutes.
Add Parmesan, cream, lemon zest, lemon juice, the mushrooms and the remaining 1 tablespoon butter; cook, stirring, until the cheese melts and the mixture is creamy, 1 to 2 minutes.
Let stand for 5 minutes.
Divide among 4 bowls; garnish with additional thyme, Parmesan and/or lemon zest, if desired.