Creamy Mushroom Sauce for Pasta
Description
Porcini mushrooms, heavy cream, and wine are a delightful combination in this creamy mushroom sauce that's easy to make and perfect for serving over pasta, steak, or chicken.
Ingredients
•
2 ounces dried porcini mushrooms
•
2 cups hot water, or as needed
•
1 stick butter
•
1/4 cup finely chopped fresh Italian parsley
•
2 cloves garlic, finely chopped
•
2/3 cup heavy cream
•
2/3 cup dry white wine
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salt and freshly ground black pepper to taste
Directions
1
Place porcini mushrooms in a bowl and cover with hot water. Let soak until plumped up, about 30 minutes.
2
Pour mushrooms and soaking liquid into a coffee filter or fine mesh sieve set over a bowl. Save soaking liquid for sauce. Rinse rehydrated mushrooms well to remove any grit, then coarsely chop.
3
Add butter to a large, nonstick skillet over medium-low heat. When butter has melted, add parsley and garlic; stir to combine. Stir in chopped mushrooms. Moisten the mixture with a few tablespoons reserved soaking water. Cook, stirring a few times, until the moisture has largely evaporated, about 5 minutes.
4
Add cream and wine and stir to combine. Cook at barely a simmer until liquid has reduced slightly, about 5 minutes. Season with salt and pepper.