Easy 64 min

Creamy Mushroom Sauce for Pasta

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Prep

20 min

Cook

44 min

Total

64 min

Ingredients (8)

2 ounces dried porcini mushrooms g

2 cups hot water, or as needed g

1 stick butter g

¼ cup finely chopped fresh Italian parsley g

2 cloves garlic, finely chopped g

⅔ cup heavy cream g

⅔ cup dry white wine g

salt and freshly ground black pepper to taste g

Nutrition

kcal

fat

carbs

protein

Instructions

Place porcini mushrooms in a bowl and cover with hot water. Let soak until plumped up, about 30 minutes.

Pour mushrooms and soaking liquid into a coffee filter or fine mesh sieve set over a bowl. Save soaking liquid for sauce. Rinse rehydrated mushrooms well to remove any grit, then coarsely chop.

Add butter to a large, nonstick skillet over medium-low heat. When butter has melted, add parsley and garlic; stir to combine. Stir in chopped mushrooms. Moisten the mixture with a few tablespoons reserved soaking water. Cook, stirring a few times, until the moisture has largely evaporated, about 5 minutes.

Add cream and wine and stir to combine. Cook at barely a simmer until liquid has reduced slightly, about 5 minutes. Season with salt and pepper.