mushroom sauce

anyone have a good recipe for a NON MARSALA mushroom sauce? I love mushrooms and making it with pasta, but marsala doesn't sit well with DH.

TIA!

my mom makes a good mushroom sauce for chicken, its with red tomato sauce and lots of veggies though.

Here is one i found on food network

For White Wine Mushroom Sauce:
3 tablespoons butter
1 tablespoon olive oil
1/2 sweet onion, chopped
8 ounces baby bella mushrooms, sliced
1/4 teaspoon cayenne pepper
1/2 cup semidry white wine
1 1/2 cups chicken stock
1 tablespoon all-purpose flour

Meanwhile for the white wine mushroom sauce: In a large saute pan over medium heat, melt 2 tablespoons butter with olive oil. Add onions, mushrooms and cayenne pepper. Saute until onions are translucent and mushrooms are tender, about 8 minutes. Add wine and reduce until it's almost evaporated. Add chicken stock and simmer until reduced by one third. In a small bowl press together remaining butter and flour with fingertips until well blended, then slowly add to the sauce while stirring with a wooden spoon. Simmer until sauce resembles loose gravy, about 5 minutes. Serve warm with the chicken.

actually, here is a list of different mushroom sauces


http://www.foodnetwork.com/search/delegate.do?fnSearchString=mushroom+sauce&fnSearchType=site

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Posted by Espo22

my mom makes a good mushroom sauce for chicken, its with red tomato sauce and lots of veggies though.

Here is one i found on food network

For White Wine Mushroom Sauce:
3 tablespoons butter
1 tablespoon olive oil
1/2 sweet onion, chopped
8 ounces baby bella mushrooms, sliced
1/4 teaspoon cayenne pepper
1/2 cup semidry white wine
1 1/2 cups chicken stock
1 tablespoon all-purpose flour

Meanwhile for the white wine mushroom sauce: In a large saute pan over medium heat, melt 2 tablespoons butter with olive oil. Add onions, mushrooms and cayenne pepper. Saute until onions are translucent and mushrooms are tender, about 8 minutes. Add wine and reduce until it's almost evaporated. Add chicken stock and simmer until reduced by one third. In a small bowl press together remaining butter and flour with fingertips until well blended, then slowly add to the sauce while stirring with a wooden spoon. Simmer until sauce resembles loose gravy, about 5 minutes. Serve warm with the chicken.

actually, here is a list of different mushroom sauces


http://www.foodnetwork.com/search/delegate.do?fnSearchString=mushroom+sauce&fnSearchType=site

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yum! Thank you!

ETA: Im checking that link now. Thanks for finding this!

I make a simple one.

Brown mushrooms in a bit of olive oil until soft. Add a minced garlic clove, a pinch of salt, and then add some hot broth, either chicken or beef.
Add one or two sprigs of thyme and let simmer on low heat for 10 minutes.
Remove the thyme sprig and thicken the sauce to your liking with a roux. For added richness, add a bit of heavy cream or half n' half.

I sometimes add sliced onions to the mix, sweatng them until tender before adding the mushrooms and proceeding as above.

here's my favorite, don't know the right measurements right now but something like this:
Portobello mushrooms- sliced
parsley
garlic
butter
olive oil
white wine.
In a skillet put a little bit of butter and olive oil, than garlic, sautee and then add parsley. Then the mushrooms. Sautee until it gets a little dry and then add the white wine. Salt and pepper to taste.