Porcini mushrooms have a wonderful, rich and earthy flavor that turns this simple creamy sauce into something really special. Above it is pictured with cheese ravioli that came in the refrigerator case at the grocery store. This combination offers a quick and easy, but hearty and very satisfying meal (especially on a cold fall or winter night). Just add a side salad and it’s dinner!
Ingredients for Porcini Mushroom Pasta Sauce
- 4 T. butter
- 4 T. flour
- 1 medium shallot, finely chopped
- 1/8 – 1/4 t. white pepper
- .5 oz dried porcini mushrooms
- 1 C. baby portobellos, chopped
- 1/2 C. sherry
- 1 C. chicken broth
- 1 C. cream
- 1/4 C. fresh parsley, chopped
- salt and pepper to taste
- 1 lb. of your favorite pasta, cooked and drained
- Grated parmesan cheese and toasted bread crumbs for garnish
Soak the porcini mushrooms in enough warm water to cover them for 30 minutes then drain, rinse and chop.
Melt butter on the stove at medium high heat in a large skillet, add the shallots and cook until tender (2 – 3 minutes). Then add the portobellos and cook until soft, but not soggy (another 2 – 3 minutes). Add the porcini, stir, then add the white pepper and flour. Stir until ingredients are thoroughly integrated. Add the sherry, stir, then add the chicken broth and cook, stirring until thickened. Turn heat to low and slowly whisk in the cream.
Finish by stirring in the fresh parsley. Add salt and pepper to taste. Serve immediately over your favorite pasta. Garnish with grated parmesan cheese and toasted bread crumbs.