Creamy Mushroom Sauce

Ingredients

Directions

1. 1

   In a large saucepot, heat the butter gently on medium-low until melted and sauté the minced garlic and shallot until soft.

2. 2

   Turn heat up to medium, add mushrooms and a couple pinches of salt to make them sweat, stir.

3. 3

   Add the olive oil, continue stirring mushrooms until they're all soft and tender, adding more butter after a few minutes if desired.

4. 4

   Squeeze lemon and put juice in with the mushrooms.

5. 5

   Combine the hot water, bouillion cube and herbs, stirring until the bouillion is completely dissolved; add to mushrooms.

6. 6

   Add heavy cream, goat cheese and vodka or white wine, stirring until cheese is melted and sauce is well blended.

7. 7

   Add salt and pepper to taste.

8. 8

   Simmer until desired thickness; if stirring constantly on medium-high heat a half hour might do it. I simmered this for about an hour and a half on medium heat and stirred every once in awhile to prevent a skin from forming.

9. 9

   Serve with a thicker pasta, like linguini or fettuchini, enjoy!