Creamy Maitake Mushroom Sauce

April 12, 2011
0 Ratings
  • Makes 2 cups
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

What You'll Need
  • 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
  1. Slice mushrooms and chop sage
  2. Heat a large saute pan on medium and add butter
  3. When butter is melted, add mushrooms and onion
  4. When mushrooms are brown and soft, add garlic and cook 1-2 minutes
  5. Add Sherry and allow to reduce by half
  6. Add cream and sage. Allow to reduce by 1/3.
  7. Add salt and pepper.
  8. Serve with pasta, beef or chicken
Contest Entries

See what other Food52ers are saying.

0 Reviews