Recipe

Wild Mushroom Cream Sauce Recipe


Wild Mushroom Cream Sauce Recipe
This is an Emeril Lagasse recipe that I love. It is good as a pasta sauce, but also delicious over steak, chicken, pork chops, potatoes - we pour it on just about anything!

Mrspotatohe

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Ingredients
  • 2 tablespoons olive oil
  • 1 pound assorted wild mushrooms, stems trimmed, wiped clean, and thinly sliced
  • 1/4 cup chopped shallots
  • 1 tablespoon chopped garlic
  • 2 teaspoons minced fresh thyme leaves
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 cups heavy cream
  • 1/2 cup finely grated Parmesan
  • 2 tablespoons finely chopped chives

Directions
  1. In a large saute pan, heat the oil over medium-high heat.
  2. Add the mushrooms and cook, stirring, until soft, 3 to 4 minutes.
  3. Add the shallots, garlic, thyme, salt, and pepper, and cook, stirring, until fragrant, 2 minutes.
  4. Add the cream, increase the heat to high, and bring to a boil. Reduce the heat and simmer until the sauce thickens enough to coat the back of a spoon, about 5 minutes.
  5. Add the Parmesan and adjust the seasoning, to taste.
  6. Pour over cooked pasta (or whatever) and top with chives.

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Comments


Wow this sounds very tasty and creamy. I love pasta so i will try it soon. ThanXs 4 sharing ☺


I love mushrooms... this sounds like it would be great over beef. thank you for a great post


Hey - anything with 2 cups of cream has just got to be good, then you add those tasty mushrooms - well that would put me into heaven but quick - this sounds delicious! Great post! Thanks for sharing - im saving this one for sure! Gave it my five mushrooms for knowing this will become one of my faves too!


Fantastic. Making me hungry just reading it. Thank you MrsPotat.


I love mushrooms, this sounds great!


This is wonderful on spinach fettucini noodles. I felt guilt free (NAH) with the spinach noodles. Good stuff.


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