Creamy Mushroom Sauce Recipe | Restaurant Quality at Home
Recipe Information
Creamy Mushroom Sauce
Welcome to the Brooklyn Brothers Cooking Channel.
Introduce the mushroom cream sauce and its versatility for various dishes.
Clean the white button mushrooms thoroughly, using a damp cloth and rinsing them in water.
Pat the mushrooms dry with a clean towel.
Cut off the dirty part of the mushroom stems and slice the mushrooms into about a quarter of an inch thick pieces.
Heat a pan and add about 1/4 cup of olive oil until hot.
Add the sliced mushrooms to the pan and cook to remove moisture.
Dice half of a medium white onion and add it to the pan with the mushrooms.
Chop up 2 cloves of garlic and add them to the pan.
Season with a pinch of salt and a pinch of black pepper and cook for about 2 minutes.
Add thyme leaves to the mixture.
Deglaze the pan with a little white wine (Chardonnay) and cook out the moisture.
Once the wine is cooked out, add 2 tablespoons of butter and 2 tablespoons of flour to the pan to make a roux, cooking for about a minute.
Add 2 cups of vegetable stock to the roux and let it thicken slightly before adding cream.
Grate some parmesan cheese and chop up a couple of tablespoons of Italian parsley while the sauce thickens.
Add heavy whipping cream to the sauce and continue cooking on medium-low for another 2 minutes.
Boil water for the pasta and add a couple of tablespoons of salt.
Cook fresh pappardelle pasta for about 2 to 3 minutes until done.
Once the sauce has thickened, add the grated parmesan and chopped parsley to the sauce.
Taste the sauce to check for saltiness, adjusting if necessary.
Drain the cooked pasta and add it to the sauce, finishing the cooking process in the cream sauce.
Plate the pasta with the creamy mushroom sauce and garnish with additional mushrooms.
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
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