Wild Mushroom Cream Sauce

Ingredients

3  tablespoons  butter

2.5 pounds mushroom blend (cremini, shiitake, oyster), stems removed and sliced

1 cup chopped onion

2/3 cup finely chopped shallots

5 cloves of garlic, chopped

2 teaspoons salt

1/2 teaspoon freshly ground black pepper

1/2 cup dry white wine

1.5 cups whipping cream

1 cup grated fresh Parmigiano-Reggiano cheese

1/4 cup chopped fresh parsley

2 tablespoons flour (optional)

1/4 cup water (optional)

Melt the butter in a large nonstick skillet over medium-high heat. Add the mushrooms, onion, shallots, garlic, salt, and pepper.  Cook until the mushrooms are tender and most of the liquid evaporates, approx 30 min.  Add wine, cook 5 minutes.

Lower heat.  Add whipping cream, cheese, and parsley.  Stir to combine.  If sauce is too thin, combine water & flour in a small bowl.  Add water/flour mixture to sauce to thicken. 

Adjust seasonings and serve over pasta.  Great with Jeff's raviolis.