Creamy Mushroom Sauce
A quick, cheesy mushroom sauce without cream. Wonderful with pasta or add chicken meatballs or another protein.
Ingredients
- 1 pound penne, farfalle or other pasta
- 2 tbsp olive oil
- 12 ounces sliced mushrooms
- 3 tbsp butter
- 4-5 green onion, chopped
- 1/2 tsp salt
- 1/2 tsp pepper
- 3 cloves garlic, minced
- 3 tbsp flour
- 2 cups milk
- 1 1/2 cups grated Parmigiana Reggiano
Instructions
- Cook pasta salted water according to package directions. Reserve 1/4 cup water from cooked pasta.
- Heat oil and 1 tbsp butter over medium heat.
- Add mushrooms and onion. Add salt and pepper and sauté 4-5 minutes. Add garlic and cook for 1 minute more. Transfer to a large bowl.
- Heat the remaining butter. Add flour to make a roux. Whisk in 1/2 cup of milk and break up any lumps. Add remainder of milk and whisk to combine.
- Bring to a simmer and cook about 5 minutes to thicken.
- Stir in cheese and pasta water until desired consistency. Add mushroom mixture back to pan and heat through. Toss with pasta and serve immediately.
Notes
While this is a quick and easy vegetarian sauce, I've also added crumbled Italian sausage browned with the mushrooms.