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Easy Mushroom Sauce

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Hi, I'm Tina!

I’m the owner of Carrots ‘N’ Cake as well as a Certified Nutrition Coach and Functional Diagnostic Nutrition Practitioner (FDN-P). I use macros and functional nutrition to help women find balance within their diets while achieving their body composition goals.

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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.

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