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
Directions
1. In a large sauté pan deep enough to hold a good amount of liquid, add butter, olive oil, garlic, and salt. Place on medium low heat. Give it a light stir then, cover until the butter melts.
2. Once the butter melts add in the vegetable stock, basil, thyme, and oregano and combine. Let this simmer for 3 minutes.
3. Add the heavy cream and graded parmesan, combine. Let the sauce simmer for 5 minutes until the cheese melts stirring occasionally.
4. Chop the maitake mushrooms taking off the stem and letting it fall apart naturally. Add the mushrooms to the sauce and combine them in .
5. Cover and let the sauce simmer for 10-20 minutes. Pour desired amount over freshly cooked past or vegetables and enjoy!
6. For storing place sauce into a sealable container. Place into the refrigerator for up to 3 days after cooking. For heating add to a pan and heat on the stove for 5-10 minutes just before it starts to simmer.
Recipe Recap
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
Directions
1. In a large sauté pan deep enough to hold a good amount of liquid, add butter, olive oil, garlic, and salt. Place on medium low heat. Give it a light stir then, cover until the butter melts.
2. Once the butter melts add in the vegetable stock, basil, thyme, and oregano and combine. Let this simmer for 3 minutes.
3. Add the heavy cream and graded parmesan, combine. Let the sauce simmer for 5 minutes until the cheese melts stirring occasionally.
4. Chop the maitake mushrooms taking off the stem and letting it fall apart naturally. Add the mushrooms to the sauce and combine them in .
5. Cover and let the sauce simmer for 10-20 minutes. Pour desired amount over freshly cooked past or vegetables and enjoy!
6. For storing place sauce into a sealable container. Place into the refrigerator for up to 3 days after cooking. For heating add to a pan and heat on the stove for 5-10 minutes just before it starts to simmer.