Mushroom Cream Sauce

Mushroom Cream Sauce

This is a super easy dish with very few ingredients and can be made in less than 30 minutes, especially if you are using fresh pasta. Fresh pasta is usually fully cooked in less than 5 minutes.  If you want to use chicken in this dish, simply salt and pepper it and cook it prior to adding the mushrooms.  Heat olive oil and the garlic until fragrant (a few minutes), then add the chicken and cook on both sides.  Remove and keep warm. Add the mushrooms until they lose their water, then add in the cream, grated cheese and then start cooking your pasta. Once the pasta has been cooking a minute or so, take a ladle and put some of the pasta water into the pan with the mushroom sauce to loosen it up a bit.  If it is too loose, let it cook a bit longer, if its too thick, add a little more (its really hard to mess this up, as long as you taste the sauce to check for seasoning like salt).  Once pasta is cooked, drain and put into the pan, coat the pasta well.  Add back in the chicken, continue to heat, and serve.

INGREDIENTS

  • 1/4 cup chopped or sliced crimini mushrooms
  • 1/4 cup chopped or sliced Baby Bella mushrooms
  • 3-4 cloves chopped, sliced or shredded garlic
  • 1/2 cup light cream
  • 1/4 cup pasta water
  • 1/2 teaspoon Better Than Bullion chicken stock
  • 1 tablespoon olive oil
  • 1 package fresh fettuccine pasta
  • 1/4 cup Pecorino Romano cheese
  • Salt & Pepper