Creamy Mushroom Sauce
- Reviews 1
Ready In: 1 hr 30 mins
Serves: 5-6
Yields: 20 oz
Ingredients
- 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
Directions
- 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!
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