Mushroom Pasta Sauce

Name: Mushroom Pasta Sauce
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 2 tbsp Unsalted Butter (2 tablespoons butter); ½ cup Yellow Onion (1/2 cup diced onion); ½ lb White Button Mushrooms (1/2 pound button mushrooms, sliced (about 8-10 medium)); 3 cloves Garlic (3 cloves garlic, minced); ½ tsp Dried Thyme (1/2 teaspoon dried thyme); ½ tsp Table Salt (1/2 teaspoon salt); ½ tsp Black Pepper (1/2 teaspoon pepper); ¼ cup White Wine (1/4 cup white wine); 1 cup Chicken Broth (1 cup chicken (or vegetable) broth); 1 cup Heavy Cream (1 cup heavy (35% whipping) cream); ½ cup Parmesan Cheese (1/2 cup grated parmesan cheese)

Mushroom Pasta Sauce - Main Course (Italian)

30 minItalian

Servings4

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Vegetarian
Pescatarian
Egg Free

Steps

1In a large, skillet or saucepan, melt the butter over medium heat.
2Add the onions and mushrooms and cook, stirring occasionally, until the onions have softened and the mushrooms have released their liquid.
3Add the garlic, thyme, salt, and pepper, and cook, stirring for another minute.
4Stir in the white wine and continue cooking until the wine has evaporated, about 2-3 minutes.
5Add the chicken broth and continue cooking until the broth has reduced to about half the amount, about 5 minutes.
6Stir in the heavy cream and keep the sauce at a high simmer (bubbling a bit around the edges), stirring often, until the sauce has thickened a bit, about 10 minutes.
7Add the parmesan cheese, stirring until it has melted.
8Serve over hot, cooked pasta. The sauce will continue to thicken as it cools.
9If the sauce thickens too much for you, thin it with a bit of reserved cooking water from the pasta.