Prep 30 mins
Cook 1 hr
An amalgam of the other two mushroom sauce recipes on this site that I personalized to make a delicious, hearty pasta sauce. The slightly sour tang of goat cheese makes a wonderful contrast to the earthiness of the mushrooms. I came up with this sauce for my mom, who has difficulty eating high acidity foods, such as tomato sauce, and me, who doesn't feel like eating meat now and again. I used a mix of shitaki, portabello and white mushrooms. note: For variety of texture, slicing the mushrooms into smaller and larger pieces is recommended. To save on prep time, I used a half pound of pre-sliced mushrooms I bought from the grocery store.
- 1⁄2 cup unsalted butter
- 1 shallot, minced
- 2 garlic cloves, minced
- 1 1⁄2 lbs mixed sliced mushrooms
- 1⁄3 cup vodka or 1⁄3 cup white wine, more to taste
- 1 cup heavy cream
- 1 chicken bouillon cube
- 1 cup boiled water
- 4 ounces soft unripened goat cheese
- 3 tablespoons olive oil
- 1⁄2 lemon
- salt and pepper, to taste
- 1 teaspoon mixed Italian herbs, to taste
- In a large saucepot, heat the butter gently on medium-low until melted and sauté the minced garlic and shallot until soft.
- Turn heat up to medium, add mushrooms and a couple pinches of salt to make them sweat, stir.
- Add the olive oil, continue stirring mushrooms until they're all soft and tender, adding more butter after a few minutes if desired.
- Squeeze lemon and put juice in with the mushrooms.
- Combine the hot water, bouillon cube and herbs, stirring until the bouillion is completely dissolved; add to mushrooms.
- Add heavy cream, goat cheese and vodka or white wine, stirring until cheese is melted and sauce is well blended.
- Add salt and pepper to taste.
- Simmer until desired thickness; if stirring constantly on medium-high heat a half hour might do it. I simmered this for about an hour and a half on medium heat and stirred every once in awhile to prevent a skin from forming.
- Serve with a thicker pasta, like linguini or fettuccine, enjoy!
In three letters: YUM! Had never cooked with goat cheese so a little wary, but went for it and so glad I did! I used chicken broth from the freezer rather than the boullion - skipped the lemon - white wine was my liquor of choice ~ both in and out of the dish ;-) I used white button, portobello and lobster mushrooms (reconstituted - another first for me) - the smell was heavenly and the taste was no disappointment! I did have a little problem getting it to thicken which might have been my impatience - added a little cornstarch mixture (very little) and served over fettucini. Amazing!