Prep 20 mins
Cook 40 mins
This sauce is rich, creamy and full of flavor. Serve this sauce over pasta, rice or polenta.
- 1 ounce dried porcini mushrooms
- 2 cups hot water
- 3 tablespoons olive oil
- 1 lb cremini mushroom, chopped
- 1⁄2 lb portabella mushroom, stemmed, dark gills scraped off, chopped
- 2 garlic cloves, minced
- 1 bay leaf
- 1⁄3 cup dry marsala
- 1⁄4 cup whipping cream
- 1 cup parmesan cheese
- 2 tablespoons butter
- Place porcini mushrooms in small bowl. Pour 2 cups hot water over. Let stand until mushrooms soften, about 25 minutes. Using slotted spoon, transfer mushrooms to work surface and coarsely chop. Reserve soaking liquid.
- Heat olive oil in heavy large pot over medium-high heat. Add porcini, crimini and portobello mushrooms, minced garlic and bay leaf. Sauté until mushrooms are brown and tender, stirring often, about 10 minutes.
- Add Marsala and simmer until almost all liquid evaporates, scraping up browned bits, about 1 minute. Season mushroom mixture to taste with salt and pepper.
- Mix 1 cup reserved mushroom liquid and whipping cream into mushroom mixture and simmer 3 minutes. Add 1 cup Parmesan cheese and butter. Cook, stirring frequently, about 2 minutes. Season to taste with salt and pepper.
- Serve over polenta, pasta or rice passing additional grated Parmesan separately.
Made one serve to have on toast for breakfast and wish I had doubled it - delicious :yummy: Used field and button mushrooms and dry sherry for the marsala. Thank you KelBel for another delicious keeper mushroom recipe to add to my cookbook. Made for 123 Hit Wonders 2007.
I made this today. It was fairly easy. I used cremini & shitake mushrooms for the fresh mushrooms as that is all I could find today. Other than that--I followed the recipe as written. I served it over Rossi's Wild Mushroom Pasta. It was so yummy! Even though there is cream in this sauce--it is not heavy. The flavor is so rich. I will make this again. I think it might go nicely with a grilled ribeye steak too. Thanks for posting.
A deliciously flavoursome mushroom lovers' cream sauce, which was even tastier than a - now long lost - variation of this I was fond of making years ago. I increased the garlic to six cloves, I added a teaspoon of fresh thyme and I used all of the portabello mushrooms - i.e. stems and gills - but otherwise made this exactly to the recipe. We enjoyed this with angel hair pasta and KITTENCAL's Easy Stir-Fried Zucchini and Garlic Recipe #71129. The marsala was fabulous in this. Thank you, KelBel: I'll be making this again!