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Nutrition Facts
Serving Size 1 (198g) Recipe makes 2 servings The following items or measurements are not included below: mixed mushrooms
Calories 422
Calories from Fat 356		(84%)
Amount Per Serving		%DV
	Total Fat 39.6g	60%
	Saturated Fat 8.3g	41%
	Monounsaturated Fat 26.3g
	Polyunsaturated Fat 3.8g
	Trans Fat 0.0g
Cholesterol 19mg		6%
Sodium 17mg		0%
Potassium 156mg		4%
Total Carbohydrate 8.4g		2%
	Dietary Fiber 0.8g	3%
	Sugars 2.9g
Protein 1.5g		2%
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Mushroom Pasta Sauce

Recipe #353342 | 35 min | 15 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: Lalaloula
Feb 2, 2009

This comes from an original Italian cookbook. It is very creamy and full of flavour. Great served with homemade pasta.

SERVES 2 (change servings and units)

Ingredients

5 tablespoons olive oil
1 garlic clove
1 onion
400 g mixed mushrooms
100 ml white wine
4-5 tablespoons cream (light is fine, too)
salt and pepper
herbs, to taste
50 g parmesan cheese (optional)

Directions

1
Clean the mushrooms and cut them into thin slices. Chop onion and garlic.
2
Heat the olive oil in a large skillet. Saute the onion and the garlic for 1-2 minutes and then add the mushrooms. On fairly high heat saute them until nearly all of their liquid has evaporated. Add the white wine and continue cooking on high heat for some minutes.
3
Reduce the heat and simmer gently until sauce has thickened. Now add the cream and season with salt and pepper to taste (you might also like to add some Italian herbs).
4
If you like add the parmesan cheese to get an even creamier sauce.
5
Serve with pasta and enjoy! :).

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Featured Reviews for This Recipe

From: Sweet PQ?

On Nov 18, 2009

This was our dinner tonight. I doubled the sauce (using milk for 1/2 the cream), but used the same amount of mushrooms (unfortunately, I was only able to get button mushrooms at my local store). I used a sprinkle of basil, and a vegetable seasoning blend as my spice. The parmesan helped thicken the sauce (because of the half- milk I used). It was served & enjoyed over fettucini. The flavour was good, but next time I will definitely "hunt down" a mixture of mushrooms! Made for Everyday is a Holiday-Cup Race, '09.

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From: Acadia

On Jul 27, 2009

I made this with a mixed wild mushroom blend, used light cream and doubled the sauce. For our taste I should have reduced the parmesan to 1 tablespoon or sprinkled it on at the table side. The parmesan thickened the sauce way too much to be used as a sauce with pasta. However, I loved the flavor of just the mushroom sauce. I also added chives and parsley to the mixture. Next time I make it, I'll just skip the pasta. Made for Potluck Tag.

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From: Andi of Longmeadow Farm

On May 25, 2009

How great is this? After tromping home from the ol' garden, we were all muddy and hot, and was not looking forward to cooking anything other then a pot of water. I had several big mushrooms left over from the weekend, some cream from making ice/cream, and a white bottle of wine to be used. This was an excellent recipe that utilized all the different ingredients I had, and was so easy to put together in a matter of minutes. I served mine with cut sliced fresh asparagus {blanched and then cooked for 3 minutes with the other veggies), and used fresh linguine too. Awww...life is good.Thanks so much! Made for Everyday is a Holiday Tag May 2009

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From: Lori Mama

On Feb 13, 2009

I made this as a side dish. I used a combination baby portabellas and chanterelles as my mushrooms and added the parsley as the herb along with a handful of parmesan. Tossed it with linguine Delicious!