Wild Mushroom Cream Sauce
- Ready In:
- 1hr
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 1 ounce dried porcini mushrooms
- 2 cups hot water
- 3 tablespoons olive oil
- 1 lb cremini mushroom, chopped
- 1⁄2 lb portabella mushroom, stemmed, dark gills scraped off, chopped
- 2 garlic cloves, minced
- 1 bay leaf
- 1⁄3 cup dry marsala
- 1⁄4 cup whipping cream
- 1 cup parmesan cheese
- 2 tablespoons butter
directions
- Place porcini mushrooms in small bowl. Pour 2 cups hot water over. Let stand until mushrooms soften, about 25 minutes. Using slotted spoon, transfer mushrooms to work surface and coarsely chop. Reserve soaking liquid.
- Heat olive oil in heavy large pot over medium-high heat. Add porcini, crimini and portobello mushrooms, minced garlic and bay leaf. Sauté until mushrooms are brown and tender, stirring often, about 10 minutes.
- Add Marsala and simmer until almost all liquid evaporates, scraping up browned bits, about 1 minute. Season mushroom mixture to taste with salt and pepper.
- Mix 1 cup reserved mushroom liquid and whipping cream into mushroom mixture and simmer 3 minutes. Add 1 cup Parmesan cheese and butter. Cook, stirring frequently, about 2 minutes. Season to taste with salt and pepper.
- Serve over polenta, pasta or rice passing additional grated Parmesan separately.
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Reviews
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I made this today. It was fairly easy. I used cremini & shitake mushrooms for the fresh mushrooms as that is all I could find today. Other than that--I followed the recipe as written. I served it over Rossi's Wild Mushroom Pasta. It was so yummy! Even though there is cream in this sauce--it is not heavy. The flavor is so rich. I will make this again. I think it might go nicely with a grilled ribeye steak too. Thanks for posting.
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A deliciously flavoursome mushroom lovers' cream sauce, which was even tastier than a - now long lost - variation of this I was fond of making years ago. I increased the garlic to six cloves, I added a teaspoon of fresh thyme and I used all of the portabello mushrooms - i.e. stems and gills - but otherwise made this exactly to the recipe. We enjoyed this with angel hair pasta and KITTENCAL's Easy Stir-Fried Zucchini and Garlic Recipe #71129. The marsala was fabulous in this. Thank you, KelBel: I'll be making this again!
RECIPE SUBMITTED BY
KelBel
United States