This is a rich and creamy alfredo-like sauce that can be served over pasta, baked potatoes, chicken or beef. Many different mushrooms could be used in this sauce. Try shopping at your local farmer’s market and see what local mushrooms they may have. Morell, Chestnut, Pioppino are all good choices, but Button, Cremini or Portobello will work great for this recipe as well.
Course Dinner
Cuisine American
Keyword creamy mushroom alfredo
Prep Time 10 minutesminutes
Cook Time 45 minutesminutes
Servings 4
Author Gina
Ingredients
Ingredients:
1lb.Pappardelle
2T.Butter
1small oniondiced (2 or shallots)
1lb.mixed mushrooms of choice
2garlic clovesminced
1/2C.low-sodium chicken broth
3/4C.heavy cream
Sea Saltto taste
Black Pepperto taste
Fresh Parmesan Cheeseto taste
Instructions
Directions:
Bring a large pot of salted water to a boil and cook pappardelle 8 minutes or according to package directions very al dente. Pasta should be slightly undercooked as it will continue to cook in the sauce during final stages of recipe. Before draining, reserve 1/2 cup of cooking liquid.
Heat butter in a large Dutch oven over medium heat.
Sauté onion and mushrooms until their moisture has evaporated and they are nicely browned. Add minced garlic and continue to sauté until fragrant, taking care not to allow garlic to burn or it will become bitter.
Add chicken broth, stirring to release brown bits of flavor that may have accumulated on bottom of pan while sauteing. Simmer
Reduce heat to medium low. Add heavy cream. Simmer uncovered 10-15 minutes until sauce thickens, stirring occasionally.
Season with black pepper to taste.
Add pasta to sauce. Toss gently to coat. Continue cooking 2-3 minutes. Pasta will absorb some of the sauce as it cooks. If pasta becomes too thick add reserved cooking water 2 tablespoons at a time to desired consistency.