The Gourmet Mama

I recently got hold of some mushrooms and have been enjoying them in a variety of recipes . . . this is one I came up with last night. It’s simple, but it’s more involved than some of the recipes on this site. I have to say though, it is well worth it! Just keep in mind that this is probably more of an adult dish, my kids had spaghetti with butter and cheese instead of the sauce!

If you want to impress your mother-in-law, give your spouse a special, romantic dinner or just have something a bit nicer than the usual dinner, this is a great recipe to go with. It’s still fairly quick and while it uses a few more luxury ingredients (though I did use cheap boxed wine!) this pasta sauce is delightful.

Cream and Mushroom Pasta Sauce

Serves 4

3 c. mushrooms, sliced
3 cloves garlic, minced
4 Tblsp. butter
1/2 c. white wine
1 c. cream
salt to taste

Melt the butter in a frying pan. Add the mushrooms and cook over low heat, stirring occasionally, for about 7 minutes.

Add the garlic and saute for another 2 minutes.

Pour in the wine and let the mushrooms simmer for about 15 minutes or until the liquid has reduced to approximately half the amount. You can speed this up by turning the heat up slightly.

Reduce heat, add the cream and stir until thickened. Remove from heat, salt to taste (a little goes a long way!) and serve over pasta.

TIP: If your cream isn’t heavy enough, the sauce may not thicken suitably. Don’t panic! Just take 1/4 c. of liquid from the pan and beat in a couple tablespoons of flour with a fork until smooth. Slowly pour this back into the pan while stirring. Continue to stir over low heat until the sauce bubbles. Let it cook for about a minute to get rid of any flour taste and you’re good to go!

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