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Chef's Mandala

Gourmet Import Universe

garganelli, pasta, mushroom, sauce

Italian Mushroom Sauce

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Recipe courtesy of

WHAT IS ITALIAN MUSHROOM SAUCE?

If you are a mushroom lover, how many mushrooms is too much?  If the very question seems insane, then this Italian sauce is for you. Italian mushroom sauce is a blend of different flavored fungi – and you can add or take away as many kinds as you like. Whatever the mushroom, the key is to slice them all to the same size and shape to ensure they cook evenly. This is an ideal recipe for the fall when mushrooms are in season.

 

SUGGESTIONS WHEN MAKING ITALIAN MUSHROOM SAUCE

  • Which Pasta?

As with most Italian sauce recipes, the pasta choice is up to you. This sauce is great on both string and formed or shaped pasta but we particularly like this sauce with garganelli, a beautiful shaped pasta with ridges to hold the sauce.

  • Can You Add Cream to Mushroom Sauce?

A combination of mascarpone cheese, heavy cream and parmesan cheese is what makes this sauce super creamy. If you find it too heavy, omit the mascarpone.  This sauce is an excellent topper for both chicken and lamb fillets.

 

WHAT PAIRS WELL WITH ITALIAN MUSHROOM SAUCE?

Well, with Italian pasta you can rarely go wrong by throwing in a few delicious meatballs!  Avoid soup cuts (tiny) of pasta as they are too small and will get lost in the mix.  Short cuts like gigli, penne rigate or radiatori will work well.  For wine look for something white and crisp like a nice Italian Chianti fresh from your fridge.  For the cheese lovers in the audience, if you want to follow this dish up with a dairy themed desert, check out our Grilled Peaches with Brillat Savarin on Crostini.

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HOW TO PREP MUSHROOMS FOR COOKINGHOW TO SLICE MUSHROOMS
garganelli, pasta, mushroom, sauce
Yield: servings   
Difficulty:
Serving Size 1 cup
Calories 239 cal
Fat Content 16g

Ingredients
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Directions

1Heat the olive oil in a large frying pan over medium heat and add the garlic. Fry 1 to 2 minutes or until garlic just begins to lightly brown.
2Add the mushrooms and mix well. Fry for 6 to 7 minutes or until the mushrooms soften and reduce by 1/2.
3Add the wine and stir well. Continue to to cook 2 to 3 minutes or until almost all of the wine is reduced by half. Stir in the thyme, salt and pepper.
4Mix in the mascarpone and heavy cream, stirring well so the the mascarpone melts completely. Add the parmesan cheese and mix well, reserving some for garnish. Stir in the parsley and cook 1 minute more. Serve hot as a pasta sauce or sauce for steak, beef medallions or seared chicken breast.
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SHOW NUTRITION
This is just an example, will depend on the Nutritional API service used.
Per serving, based on 8 servings. (% daily value)
  • Calories296
  • Fat16.8 g (25.9%)
  • Saturated9.3 g (46.6%)
  • Trans0.5 g
  • Carbs24.8 g (8.3%)
  • Fiber0.8 g (3.3%)
  • Sugars7.1 g
  • Protein9.9 g (19.9%)
  • Cholesterol161.7 mg (53.9%)
  • Sodium332 mg (13.8%)

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