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.
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.