I had a jar of cream sauce I needed to use up soon and a bunch of mushrooms I realized I hadn’t eaten yet, so I decided to take a go at making a mushroom cream sauce to accompany some store-bought ravioli one night. I didn’t follow a specific recipe and just kind of hoped that cream + mushrooms + herbs would basically mean a no-fail sauce. Well, I’m happy to report it turned out deliciously! In fact, Rio even said it was good – and just so you know, he tends to be my harshest critic. BUT (because, of course there’s always a but), he’d want it to be heavier on the sauce next time so he could enjoy it as more of an alfredo-style sauce. Go figure – he wants more cream and cheese, and less vegetables!
Mushroom Cream Sauce Recipe (Serves 2)
1 pat of butter (approx. 1 tablespoon)
1/2 tablespoon of EVOO
10 button mushrooms
3/4 to 1 cup of cream
Chopped rosemary (thyme or basil would be fine too)
Salt & pepper to taste
1 tablespoon of cornstarch, called fleur de mais in France (optional)
– Slice mushrooms.
– Chop rosemary.
– Heat pan and add butter and EVOO.
– Sauté mushrooms for approx. 5 minutes.
– Add rosemary, stir for another minute.
– Add cream, and stir until sauce starts thickening a bit. Add cornstarch if you want it to thicken a bit more.
– Add salt and pepper to taste.
That’s it! You can add some parmesan or pecorino cheese if you’d like, but considering there was already cream and butter in this, I opted not to add it. I also made this heavier on the mushrooms versus a heavy cream sauce, which is why the picture below looks more like a side of mushrooms than sauce. But I swear it was good! Bon app!