Mushroom Cream Sauce
Ingredients
6 tbsp salted butter
2 garlic cloves
1 tbsp extra virgin olive oil
2 tsp kosher salt
1 cup vegetable stock
1/2 tsp dried basil
1/2 tsp dried thyme
1/2 tsp dried oregano
1 cup heavy cream
1/2 cup parmesan cheese (Graded)
2 cups maitake mushrooms
Method
Sauté the aromatics: In a large sauté pan deep enough to hold a good amount of liquid, add the butter, olive oil, garlic, and salt. Place on medium-low heat. Stir lightly, then cover and let the butter melt.
Add the broth and herbs: Once the butter has melted, add the vegetable stock, basil, thyme, and oregano. Stir to combine and let the mixture simmer for 3 minutes.
Add the cream and cheese: Add the heavy cream and grated Parmesan. Stir to combine, then let the sauce simmer for about 5 minutes, stirring occasionally, until the cheese melts and the sauce thickens.
Prepare the maitake mushrooms: Chop the maitake mushrooms, removing the stems, and allow the mushrooms to fall apart naturally. Add the mushrooms to the sauce and stir them in.
Simmer the sauce: Cover the pan and let the sauce simmer for 10-20 minutes, allowing the flavors to meld. Pour over freshly cooked pasta or vegetables and enjoy!
Store the sauce: For storing, transfer the sauce to a sealable container and refrigerate for up to 3 days. To reheat, add the sauce to a pan and heat on the stove for 5-10 minutes, just before it starts to simmer.
Notes
