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Cream of mushroom soup, or coconut milk, basically some form of cream. Heat.
Sure - just put it an a pan and heat it slowly or in a microwave safe dish with a loose cover and nuke it. Stir often.
Ingredients1 each sour cream, pint1 each cream of mushroom soup, can4 each chicken pieces, thighs or breastsBrown the chicken in oil over medium heat; usually 15 minutes to 1/2 hour, turning it every 5 minutes or so. Drain out as much of the oil as possible.Add the sour cream and soup, mixing it so that it's blended together and covers the chicken. Lower the heat and simmer for 30 to 40 minutes; the sauce will thicken a bit, but probably not much. Stir occasionally.Cook some pasta (rotini works well) and stir it into the sauce with the chicken when ready to serve. To reheat, just add a little bit of milk to the sauce and microwave for 3 minutes.This might not sound like an exciting dish, it is a wonderful meal. Also slice up fresh mushrooms, saute them in butter, and add them to the sauce near the end of the cooking time.
In French, this is "une sauce chasseur" ("hunter's sauce")
Roux sauce helps thicken anything that it is added to. Watery mushroom soup isn't as appealing as it would be a thick, hearty soup.
Tomato sauce is lower in fat that cream sauce. Most people agree that less fat is healthier.
Yes, however it will change the flavor in the sauce.
yes you can put it in the fridge and it will get cold again and you can reheat it.
You can put cream sauce on many potato dishes. A common one is mashed potatoes and cream gravy.
Only if the cream sauce is artificial and contains no cream, milk, or any milk derivative. Or if the steak is vegetarian.
Slice the mushrooms and cook in butter Add cream, heat through Add chopped chives Season to taste. You can use this as a sauce for grilled pork chops or chicken pieces Use it as a mushroom stroganoff recipe. Use the mushroms whole if they are small and replace the chives with parsley And some whiskey and it makes a great sauce for steak
no