Creamy Mushroom Sauce
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Author Notes: My husband and I ate at Volt restaurant in Frederick, MD in February and we had this amazing Goat Cheese stuffed Ravioli with a Mushroom sauce. I searched all over the internet to find a recipe with no luck, so I decided to try to recreate on my own. It doesn't taste exactly the same, but I think it almost tastes better. This sauce can be paired with almost anything. I have tried it with spinach ravioli, steak and chicken, with each time just as delicious as the last. - Jodi K
Makes 2 cups
- 9 ounces Maitake Mushrooms
- 1/2 cup Sweet onion, minced
- 1 tablespoon Garlic, minced
- 4 tablespoons Butter, unsalted
- 1/3 cup Sherry
- 7 ounces Heavy Cream
- 2 tablespoons Sage, Fresh
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Slice mushrooms and chop sage
- Heat a large saute pan on medium and add butter
- When butter is melted, add mushrooms and onion
- When mushrooms are brown and soft, add garlic and cook 1-2 minutes
- Add Sherry and allow to reduce by half
- Add cream and sage. Allow to reduce by 1/3.
- Add salt and pepper.
- Serve with pasta, beef or chicken
- This recipe was entered in the contest for Your Best Mushrooms
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