Monday, July 26, 2010

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.

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