Make a Mushroom Pasta Sauce
Mushroom sauce is a great way to use dehydrated, store-bought or freshly gathered mushrooms. It is also versatile, because you can use almost any kind of mushroom to create it. Mushroom pasta sauces in restaurants often have a cream or tomato base; however, you can also make a sauce with white wine. This article will show you how to make a mushroom pasta sauce with and without cream.
Contents
Steps
Creamy Mushroom Sauce
- Place 8 oz. (200 g) of mushrooms into a food processor, along with half a clove of garlic and 1/2 cup (20g) of parsley. Chop it in the food processor until the mushrooms are in small pieces.
- The size of the chopped mushrooms depends upon personal preference. You can chop them very tiny or leave them in larger sizes. If you do not have a food processor, chop the mushrooms, parsley and garlic by hand.
- Cook mushrooms in a pan over medium high heat with 2 tbsp. (29.6 ml) of butter or olive oil. You can also mix 1 tbsp. (14.8 ml) of butter with 1 tbsp. (14.8 ml) of olive oil for a more complex flavor. Cook until all the liquid has evaporated and the mushrooms are soft and dark colored.
- Pour in 3.4 oz. (100 ml) of fresh cream. Add salt and pepper to taste.
- Cook until creamy and thoroughly mixed together.
- Toss with pasta, sprinkle with Parmesan cheese and serve.
White Wine Mushroom Sauce
- Chop 8 oz. (227 g) of mushrooms by hand or in a food processor.
- Heat 1 tbsp. (14.8 ml) butter over medium heat. Add your mushrooms, 4 minced shallots, 4 minced garlic cloves and 2 tbsp. (28.3 g) of chopped dried sage.
- Allow the mushrooms to brown on 1 side before stirring. Then, leave them to brown for a few minutes after stirring.
- Turn the heat down to low after 5 minutes. Cook until mushrooms are soft and dark.
- Add 1 tbsp. (14.8 ml) butter and 3 tbsp. (18.6g) flour. Stir rapidly until a paste forms.
- Pour in 1 cup of white wine (236.5 ml) and 1/2 cup (118 ml) of boiled vegetable, chicken or beef broth. Whisk over medium heat until the sauce thickens into the consistency of gravy.
- Stir in 1/2 cup (20g) of chopped flat-leaf parsley and salt and pepper to taste.
- Toss with pasta, sprinkle with Parmesan cheese and serve.
Tomato Mushroom Sauce
- Dice 1 large onion or 2 medium onions.
- Heat 3 tbsp. (44.4 ml) olive oil in a pan over medium heat. Add the onions, 1/2 tsp. (2.5 g) of salt and 1/4 tsp. (0.7 g) of pepper. Cover and cook for about 8 minutes, until the onions are softened.
- Add 3 minced garlic cloves and 8 oz. (227 g) chopped mushrooms.
- Cover at cook for 6 more minutes.
- Add 1/3 cup (78 ml) dry red wine. Cook for 3 minutes, uncovered.
- Add 1/4 cup (10g) of chopped fresh parsley and 1/4 cup (10g) of chopped fresh oregano. Cook for 4 minutes.
- Add 1 28 oz. can (793 g) of crushed tomatoes. Heat thoroughly.
- Add 1 cup (40 g) of chopped fresh basil.
- Toss with pasta, sprinkle with Parmesan cheese and serve.
Tips
- To hydrate a package of dried mushrooms, place the mushrooms in a glass bowl, making sure they are separated from each other. Pour 1 cup (236.6 ml) of boiled vegetable, chicken or beef broth over them. Let them sit for 20 minutes. Drain them for use in the recipe.
Things You'll Need
- Food processor
- Pan
- Mushrooms
- Cream
- Garlic
- Herbs-parsley, oregano, basil, sage
- Olive oil
- Butter
- Pasta
- Parmesan cheese
- White wine
- Dry red wine
- Broth
- Cream
- Flour
- Salt
- Pepper
- Crushed tomatoes
- Onions/shallots
- Whisk
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