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)
- Saute chopped mushrooms in olive oil until softened, set aside.
- Add butter to a sauce pan on medium heat
- Once melted, add flour and whisk to combine
- Add Cream and milk, whisk to combine.
- Once the mixture begins to thicken and boil, add mushrooms.
- Once sauce begins to simmer, add vermouth and stir.
- Simmer for about 3 more minutes.
- 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!
The Confluent Kitchen 