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Mushroom Cream Sauce

Source of Recipe

From "Williams-Sonoma: Cooking at Home"


Recipe Introduction

"When the cool autumn months arrive, the earthy flavor of mushrooms mixes well with this creamy pasta sauce. Like other cream sauces, this one pairs well with ribbon pastas, especially fresh egg pasta, luxuriously coating the strands."

List of Ingredients

â—¦ 2 tablespoons unsalted butter
â—¦ 10 ounces sliced white mushrooms
â—¦ Kosher salt and ground pepper
â—¦ 1 cup heavy cream
â—¦ 2 tablespoons chopped fresh flat-leaf parsley


Recipe

In a large frying pan over medium heat, melt the butter. Add the mushrooms, 1 teaspoon salt, and â…› teaspoon pepper and sauté until the mushroom juices evaporate and the mushrooms are golden brown, about 10 minutes.

Reduce the heat to medium-low, add the cream, and simmer until thickened, about 5 minutes. Stir in the parsley.

Remove from the heat and taste and adjust the seasoning. Adjust the thickness of the sauce with some of the pasta cooking water, if needed, then serve right away.



Makes enough sauce for 1 pound pasta
(4 to 6 servings)