Pasta In Mushroom Cream Sauce

Photo: Jessicuccia

Yield:

4

Added:

December 10, 2009

Creator:

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Ingredients

20 large white mushrooms (sliced)

1 onion (chopped)

2 large cloves garlic (minced)

cups cream

1/2 chicken stock (or water with bouillon)

Milk (as needed)

Preparation

1

Saute the onion and garlic in olive oil until the onions are translucent.

2

Add sliced mushrooms, some salt, and parsley and saute over medium heat until the mushrooms are soft. The mushrooms will release a lot of juices so there should be a nice pool of brown fluids in the pan.

3

Add some white wine to the mix, let the alcohol cook off for a bit.

4

Add the cream and let everything simmer together.

5

Add the chicken stock (or water with bouillon) and again let everything simmer.

6

Add salt and parsley to taste.

7

If the sauce becomes too thick, add some milk (or water) to thin it out, but then be sure to adjust the salt and chicken stock amounts to maintain a good flavor balance.

8

Prepare the pasta al dente and toss it with the sauce.

9

Top with freshly ground black pepper and grated parmigiana or grana.

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