Easy Mushroom Sauce

This rich and creamy mushroom sauce turned out delicious, but was whipped together without recording accurate measurements. I did my best to recall how much of each ingredient was used, but feel free to deviate from this recipe as you see needed.

Mal and I wanted to make a creamy, mushroom-y sauce to top our Buitoni Wild Mushroom Agnolotti, but we couldn’t find a recipe that we already had all of the ingredients at home. With a little experimentation and good luck, we started with simple sauteed mushrooms and ended with a thick, garlicky mushroom sauce that took practically no time to throw together. 

Makes 2-3 servings

Ingredients: 

6-7 ounces of sliced mushrooms

1/2 cup chicken (or vegetable) broth

1/2 cup white wine

3-4 large cloves of garlic, minced

2 tablespoons butter

1-2 tablespoons all-purpose flour

1/4 cup fresh parsley, chopped

Salt and pepper

Directions:

Heat butter in a large skillet over medium-high heat. 
Add the sliced mushrooms to the skillet and sauteed for 2-3 minutes. 
Turn heat to low, and add broth, white wine, and garlic. Cook until mushrooms are soft.
Add one tablespoon of flour at a time. Stir rapidly, letting the flour thicken the sauce. (Mal used a whisk to stir the sauce.) Continue to add flour and stir until sauce is at your desired consistency. 
Add chopped parsley and mix until blended evenly into sauce. 
Season sauce with salt and pepper to taste. 
Serve over pasta and enjoy with fresh Parmesan.