Mushroom Cream Sauce Recipe

Servings: 4

This sauce has many uses and is great on pasta, served with chicken, or even as a filling for omelets.


  • 2 Tbs. olive oil
  • 1.5# assorted wild mushrooms wiped clean and sliced thinly
  • 1 large shallot, chopped fine
  • 2 cloves garlic, chopped fine
  • 1 cup chicken stock
  • 1/2 cup cream
  • 1 small stem (about 2") fresh rosemary, leaves picked and chopped
  • 1/4 cup grated parmesan cheese
  • salt and pepper
  • 2 Tbs. chopped parsley


  1. Heat olive oil in a large saute pan until almost smoking.
  2. Add mushrooms in a single layer to the pan and saute until they start to brown (if pan is too small to hold all of the mushrooms in a single layer at once then saute them in batches and add them all back to the pan once they are all cooked.)
  3. When the mushrooms begin to brown, add the shallots and garlic and cook for another minute or so.
  4. Add the chicken stock, the cream, and the rosemary to the pan and simmer on medium heat for about 5 minutes or until the liquid has begun to reduce.
  5. Remove about 1 cup of the mushrooms and the liquid and place in a blender.
  6. Place the lid on the blender and hold it on tightly as you pulse the blender on and off a few times before letting it run. Puree the mushroom mixture in the blender until smooth, adding more liquid from the pan if necessary.
  7. Add the pureed mushroom mixture back to the pan and stir to combine.
  8. Add the cheese, salt and pepper to taste, and the parsley and let simmer together for another few minutes.
  9. Remove from pan and serve.

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