Pasta In Mushroom Cream Sauce
By: Jessicuccia
Published: Thursday, December 10, 2009 - 3:27pm

Ingredients




1 box pasta
20 large white mushrooms (sliced)
1 onion (chopped)
2 large cloves garlic (minced)
 cups cream
1/2 chicken stock (or water with bouillon)
White wine 
Olive oil 
Salt 
Parsley 
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.