Cascadia Mushroom Cream Sauce
Cascadia Mushroom Cream Sauce
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Category
Sauce
Serve this delicious cream sauce over wild rice or pasta. Try it on salmon and potatoes, too!
Ingredients
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1 lb of Fresh Mushrooms
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1/3 cup of Chicken or Veggie Broth
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3 Cloves of Garlic
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1/3 cup of Dry White Wine
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2 tbsp of Olive Oil
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1 tbsp of Tomato Paste
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1/2 tsp Kosher Salt
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2 grinds of Black Pepper
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1/4 cup of Half & Half
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3/4 cup of Heavy Cream
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1 tbsp Fresh Parsley
Directions
Dry sauté mushrooms in a large skillet.
Whisk together wine, broth, and tomato paste until well blended and set aside.
Turn skillet to medium. Add olive oil and garlic to mushrooms; cook until garlic barely begins to brown. Pour in the wine mixture all at once. Add salt & pepper. Bring to a steady simmer and cook until reduced by almost half - about 5 minutes.
In a bowl, combine half & half and cream and gradually whisk into sauce until it thickens. Stir in the chopped parsley.
