Creamy Mushrooms Sauce Recipe

Name: Dal Granos Creamy Mushrooms Sauce Recipe
Cook time: 30 min
Total time: 30 min
Yield: 3 servings
Cuisine: Italian
Ingredients: 2 tbs unsalted butter; 1 tbs olive oil; 1 each shallot, finely minced (or small onion); 3 each garlic cloves, minced; 12 oz mixed mushrooms (cremini, shiitake, oyster), cleaned and sliced; 1 tsp fresh thyme leaves (or 1 tsp dried thyme); 1 tbs dry white wine (or extra stock); 3 tbs low-sodium chicken or vegetable stock; 3 tbs heavy cream; 2 tbs whole milk; 0.5 tsp Dijon mustard; 2 tbs freshly grated Parmesan cheese; 0.75 tsp salt; 0.5 tsp freshly ground black pepper; 0.5 tsp lemon juice (fresh); 1 tbs chopped fresh parsley (for garnish); 12 oz fresh homemade pasta (cooked) or pasta of choice

Inspired by Dal Grano

Time30m

Serves3

Make Creamy Mushrooms Sauce Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Creamy Mushroom Sauce

2 tbs Unsalted butter

1 tbs olive oil

1 each shallot, finely minced (or small onion)

3 each Garlic cloves, minced

12 oz mixed mushrooms (cremini, shiitake, oyster), cleaned and sliced

1 tsp fresh thyme leaves (or 1 tsp dried thyme)

1 tbs dry white wine (or extra stock)

3 tbs low-sodium chicken or vegetable stock

3 tbs Heavy cream

2 tbs whole milk

1/2 tsp Dijon mustard

2 tbs Freshly grated Parmesan cheese

3/4 tsp Celtic sea salt

1/2 tsp freshly ground black pepper

1/2 tsp lemon juice (fresh)

1 tbs chopped fresh parsley (for garnish)

12 oz fresh homemade pasta (cooked) or pasta of choice

Method

Creamy Mushroom Sauce

Prepare ingredients

Clean mushrooms with a damp towel and slice to roughly 1/4-inch thickness. Finely mince the shallot and garlic. Measure out cream, milk, stock, and cheese so they are ready to add quickly.

Heat fat

Place a large skillet over medium-high heat. Add 2 tablespoons butter and 1 tablespoon olive oil. Heat until butter foams and mixture is shimmering but not smoking.

Sweat shallot and garlic

Add the minced shallot to the pan and cook for 1-2 minutes, stirring, until softened and translucent. Add the garlic and cook 20-30 seconds more until fragrant, taking care not to brown the garlic.

Sear mushrooms

Increase heat to medium-high. Add the sliced mushrooms in a single layer if possible (work in batches if needed). Cook without stirring for about 2 minutes to develop color, then stir and continue cooking 3-4 minutes until mushrooms release their liquid and most of it evaporates and mushrooms are golden. Season with 1 tsp fresh thyme leaves (or 1/4 tsp dried) while they cook.

Deglaze

Pour 1 tablespoon dry white wine into the pan to deglaze, scraping up any browned bits from the bottom. Let the wine reduce by about half (30–60 seconds). If not using wine, add 1 tablespoon stock instead.

Build the sauce

Reduce heat to medium. Add 3 tablespoons stock, 3 tablespoons heavy cream and 2 tablespoons milk. Stir to combine and bring to a gentle simmer. Stir in 1/2 teaspoon Dijon mustard to slightly thicken and round flavor.

Finish and season

Simmer the sauce gently for 3-4 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon. Stir in 2 tablespoons grated Parmesan until melted. Season with 3/4 teaspoon salt, 1/2 teaspoon freshly ground black pepper, and 1/2 teaspoon fresh lemon juice. Taste and adjust seasoning (add more salt or a splash more cream/milk if needed). If sauce is too thin, simmer 1-2 minutes longer; if too thick, whisk in up to 1 tablespoon more stock or milk.

Combine with pasta

Add the cooked fresh homemade pasta (about 12 oz cooked) directly to the skillet along with 1 tablespoon reserved pasta cooking water (or plain hot water) if needed. Toss gently over low heat for 1 minute to coat the pasta evenly with sauce. If the sauce thickened too much, add another tablespoon of pasta water to loosen to desired consistency.

Serve

Remove from heat, sprinkle with 1 tablespoon chopped fresh parsley and an extra tablespoon Parmesan if desired. Serve immediately while hot.