This rich and creamy mushroom sauce turned out delicious, but was whipped together without recording accurate measurements. I did my best to recall how much of each ingredient was used, but feel free to deviate from this recipe as you see needed.
Mal and I wanted to make a creamy, mushroom-y sauce to top our Buitoni Wild Mushroom Agnolotti, but we couldn’t find a recipe that we already had all of the ingredients at home. With a little experimentation and good luck, we started with simple sauteed mushrooms and ended with a thick, garlicky mushroom sauce that took practically no time to throw together.
Makes 2-3 servings
Ingredients:
6-7 ounces of sliced mushrooms
1/2 cup chicken (or vegetable) broth
1/2 cup white wine
3-4 large cloves of garlic, minced
2 tablespoons butter
1-2 tablespoons all-purpose flour
1/4 cup fresh parsley, chopped
Salt and pepper
Directions:
- Heat butter in a large skillet over medium-high heat.
- Add the sliced mushrooms to the skillet and sauteed for 2-3 minutes.
- Turn heat to low, and add broth, white wine, and garlic. Cook until mushrooms are soft.
- Add one tablespoon of flour at a time. Stir rapidly, letting the flour thicken the sauce. (Mal used a whisk to stir the sauce.) Continue to add flour and stir until sauce is at your desired consistency.
- Add chopped parsley and mix until blended evenly into sauce.
- Season sauce with salt and pepper to taste.
- Serve over pasta and enjoy with fresh Parmesan.
{ 13 comments… read them below or add one }
Mmmm, I love simple, savory sauces over pasta. So delish!
That looks so good, very simple dish but delicious!
Finally, a pasta sauce up my alley! No tomatoes, no alfredo, just lots of mushroomy goodness. I might have to give it a go
Looks good to me! I love simple, healthy pasta meals!
mushroom with mushroom!!! Yum Yum~~~
beautiful!!!
That sauce looks delicious! Great job!
I loved these raviolli! What a great way to serve them!
Your recipe looks fantastic but you are not taking a hiatus
Go relax and enjoy your week off 
Oh yum, that sounds delicious! I wish that any (ANY!) of my regular dinner partners could stand mushrooms so I could give it a try.
mushroom sauce? you should enter the contest!
Looks delish–reminds me of marsala sauce.
Just wanted to let you know I made this recipe this evening to top my mushroom stuffed rigatoni. Made it as written but used beef broth instead and it’s a winner. I’ve already booked marked this page for the future.
Thanks a bunch!
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