Wild Mushroom Cream Sauce
A quick and luxurious wild mushroom cream sauce made with sautéed mushrooms, shallots, garlic, thyme, and cream.
Servings: 2
Ingredients
- 8 oz mushrooms cleaned and chopped or torn into bite-sized pieces
- 2 tbsp olive oil
- 2 tbsp butter
- 1 shallot finely diced
- 2 cloves garlic finely diced
- 2 sprigs fresh thyme
- 1/4 cup heavy cream more of less, you may use closer to a 1/2 cup if you need it
- salt
- pepper freshly ground
- parmesan to finish
Instructions
- Clean and prep your mushrooms, tearing or cutting them into bite-sized pieces.
- Heat the olive oil in a large pan over medium-high heat. Add in your mushrooms and let them brown undisturbed on one side, about 5 minutes. Once golden, toss them in the pan and season with salt.
- Once your mushrooms are nice and browned, add the butter, shallots, garlic, and thyme. Season with pepper and cook until the shallots are soft and translucent and the garlic is just starting to brown — be careful not to let it burn.
- Add in the heavy cream and deglaze the pan. Lower the heat and let the sauce simmer gently until slightly reduced. If it thickens too much, add a splash or two of pasta water.
- Toss in your pasta along with a bit of pasta water. Stir gently until the sauce clings to the pasta and turns nice and silky.
- To finish, plate pasta and top with some fresh ground black pepper and lots and lots of grated Parmesan.
Video
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