Soup or Sauce.. left up to your interpretation.

 

I have some mixed feelings about this meal even though it was pretty excellent. I had originally planned to bake some chicken breasts and serve it with pasta and a wild mushroom sauce. There was one extremely fatal flaw in my plan.. The chicken breasts were totally not thawed out so I had to call an audible. I went with ground pork instead but it really threw off my whole game.

 

Instead of having meat on the side, I had to combine it with something.. I didn’t want anything to take away from the amazing flavor of the sauce, so I put just a smidge of meat in with the noodles, instead. I shaved a bit of romano over top and served with some garlic bread.

The sauce is actually pretty versatile. I could see it easily turning into a soup with a bit less milk. It would probably be kick ass with some oyster crackers. Just sayin.

 

 

Wild Mushroom Cream Sauce (or soup, depending on your mood)

2 cups fresh mushrooms (I used portabello, shitake, chantrelle, button, a couple wood ear, and some hedge hogs)

3 tbsp butter

2 tbsp olive oil

3 tbsp flour

Salt/Pepper to taste

1/4 cup sweet vermouth

1/2 cup heavy cream

1 cup milk  (I use 2% and it worked out nicely)

 

  1. Saute chopped mushrooms in olive oil until softened, set aside.
  2. Add butter to a sauce pan on medium heat
  3. Once melted, add flour and whisk to combine
  4. Add Cream and milk, whisk to combine.
  5. Once the mixture begins to thicken and boil, add mushrooms.
  6. Once sauce begins to simmer, add vermouth and stir.
  7. Simmer for about 3 more minutes.
  8. Season to taste.

It’s a pretty simple sauce/soup.. you can thicken it up by leaving out some of the milk to make it a little more chowder-y or loosen it up by adding a bit more milk.

Either way, enjoy!

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About The Confluent Kitchen

I am food obsessed. I love trying new recipes, putzing in the kitchen, making my own cheese and other random kitchen tom-foolery. Follow my exploits.. the good, the bad, and the burnt.
This entry was posted in Cooking, Italian Food, Organic, Putzing in the kitchen and tagged , , , , , , , , . Bookmark the permalink.

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