Food Creations: Creamy Mushroom Sauce

This is nice served with the cabbage ‘pasta’ cooked in olive oil and butter.

Ingredients:

3 T. olive oil

1 T. butter

1 shallot, chopped fine

1 lb. mixed mushrooms (the wild mushroom varieties are nice to add in if you can get them), cut into bite-sized pieces or one package of dried mushrooms, rehydrated. I especially like to make sure some portabellas are in there for a lovely, deep flavor.

1/2 C. heavy cream

1/2 C. grated parmesan, plus more for serving (Reggiano is lovely, but expensive and hard to get so regular is fine, too)

Servings: Four

Heat the olive oil over medium-high heat.

Cook the mushrooms in a single layer, without moving them, until they begin to brown and crisp, around 3 minutes. Then toss and continue cooking and tossing occasionally until they are brown and crisp all over – around 5 minutes.

Reduce the heat to medium-low and add the butter and the shallots, cooing until the shallots have softened.

Pour in the cream and add the parmesan, and mix and cook until desired consistency. You can cook down the cream until it is thicker, or use it as it. Darn yummy, either way.

Dish up some cabbage ‘pasta’ with this sauce on top and give folks some parm on the table to add as they wish!