Creamy Mushroom Sauce for Pasta

Porcini mushrooms, heavy cream, and wine are a delightful combination in this creamy mushroom sauce that's easy to make and perfect for serving over pasta, steak, or chicken.

• Preparation Time: 5 mins
• Cooking Time: 15 mins
• Total Time: 20 mins
• Calories: 428 Calories

Ingredients

• salt and freshly ground black pepper to taste
• 1 stick butter
• ⅔ cup dry white wine
• ⅔ cup heavy cream
• 2 cloves garlic, finely chopped
• 2 ounces dried porcini mushrooms
• 2 cups hot water, or as needed
• ¼ cup finely chopped fresh Italian parsley

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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.