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
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
- 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.