This creamy mushroom pasta sauce has an earthy flavor that tastes delicious served over pasta, chicken or pork. I like to add bottled sherry sauce and black truffle oil when I have them on hand. —Francine Lizotte, Surrey, British Columbia
Total Time
Prep: 15 min. Cook: 30 min.
Makes
4 servings
Ingredients
8 ounces uncooked fettuccine
2 tablespoons butter
1/2 pound sliced baby portobello mushrooms
1/2 pound sliced fresh shiitake mushrooms
2 garlic cloves, minced
1/4 cup dry white wine
2 cups heavy whipping cream
1/2 cup unsalted chicken stock
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon sea salt
1/4 teaspoon coarsely ground pepper
1/8 teaspoon cayenne pepper
Chopped fresh parsley
Directions
Cook fettuccine according to package directions.
In a large skillet, melt butter over medium heat. Add mushrooms; cook and stir until mushrooms are tender, 5-7 minutes. Add garlic; cook and stir 1 minute longer. Stir in wine. Cook and stir until reduced by half. Stir in cream, stock, sherry, rosemary, basil, thyme, salt, pepper and cayenne. Bring to a boil; cook and stir until thickened, 15-20 minutes. Drain fettuccine. Serve sauce over pasta. Garnish with parsley.
Creamy Mushroom Pasta Sauce Tips
How do I make my mushroom pasta sauce more creamy?
While this pasta sauce is creamy on its own, you can make it even creamier by adding cheese, like Parmesan. Saving your pasta water can also aid in a creamy, rich sauce.
What's the best type of cream to use for mushroom pasta sauce?
We recommend storing this pasta sauce for up to four days in an airtight container in the fridge. If your sauce broke while storing, learn how to save your broken sauce in just three easy steps.
0 Response to "Mushroom Pasta Sauce"
Post a Comment