3 Ways to Make Mushroom and Cream Sauce, Mushrooms and Tomato, Mushrooms and White Wine

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2024 Author: Samantha Chapman | [email protected]. Last modified: 2024-01-12 03:32

Making a pasta sauce is a great way to use dehydrated mushrooms, bought fresh or picked yourself. This is a very versatile condiment as you can use almost any type of mushroom. In restaurants it is often found with cream or tomato, but at home you can also make it with only white wine. Here's how to make this sauce with or without cream.

Steps

Method 1 of 3: Mushroom and Cream Sauce

Step 1. Place 200g of mushrooms in a food processor / mixer along with half a clove of garlic and 20g of parsley

Chop into small pieces.

The size of the mushroom pieces depends on your personal taste. They can be very small or a bit large. If you don't have the appliance, chop everything by hand

Step 2. Cook the mushrooms in a skillet over medium heat with about 30ml of butter or olive oil (or 15ml of butter and 15ml of olive oil for a richer and more complex flavor)

Cook until the liquid has evaporated and the mushrooms are soft and dark.

Step 3. Add 100ml of cream, salt and pepper to taste

Step 4. Cook until creamy and well blended

Step 5. Drain the pasta, season it with the sauce, add the Parmesan and serve

Method 2 of 3: Mushroom Sauce and White Wine

Step 1. Chop 230g of mushrooms by hand or in a blender

Step 2. Heat 15ml of butter over medium heat

Add the mushrooms, 4 chopped shallots, 4 chopped garlic cloves, and 29 g of chopped dried sage.

Brown the mushrooms on one side before mixing them to brown them on the other side for a few minutes

Step 3. After 5 minutes of cooking, lower the heat to low and cook until the mushrooms are soft and dark

Step 4. Add 15ml of butter and 19g of flour

Stir until it forms a cream.

Step 5. Pour 240ml of white wine and 120ml of broth (vegetable, chicken or beef)

Stir on medium heat until the sauce thickens.

Step 6. Add 20 g of chopped parsley and salt and pepper to taste

Step 7. Drain the pasta, season it with the sauce, add the Parmesan and serve

Method 3 of 3: Mushroom and Tomato Sauce

Step 1. Chop 1 large or 2 medium-sized onion

Step 2. Heat 45ml olive oil in a skillet over medium heat

Add the onions, a pinch of salt and pepper. Cover and cook for about 8 minutes, until the onions are soft.

Step 3. Add 3 minced garlic cloves and 230 g minced mushrooms

Step 4. Cover and cook for 6 minutes

Step 5. Add 80ml of dry red wine

Cook uncovered for 3 minutes.

Step 6. Add 10g of chopped fresh parsley and 10g of chopped fresh oregano

Cook for 4 minutes.

Step 7. Add an 800g jar of chopped tomatoes and heat well

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