454g Assorted Sliced Mushrooms (Oyster, Cremini, Button, Shiitake and Enoki Mushrooms or
any combination you like)
3 Tablespoon Butter
3 Tablespoon Extra Virgin Olive Oil.
3 Medium Cloves Garlic chopped
½ Cup White wine
1 Cup 33% Whip Cream
½ Cup 10% Cream
1 Teaspoon fresh chopped Thyme
1/2 Teaspoon fresh chopped Rosemary
1 Teaspoon Sea salt
½ Cup Grated Parmiggiano
½ Teaspoon Coarse Black Pepper
500g Let’s Pasta Ravioli, Tortelloni or Gnocchi
¼ cup Pasta Cooking Water
Heat a heavy bottom large skillet, Once heated add EVO and 1 Tbsp Butter
Add sliced and chopped Mushrooms, garlic, and sauté.
As Mushrooms are sautéing, they will absorb fats. Add 1 -2 tbsp butter as needed.
Bring salted water to a boil and add Pasta and stir frequently.
Once mushrooms are sauteed, add white wine and deglaze the pan, reduce wine by half
Add 33% and 10% cream to mushroom mixture and bring to a boil. Once boiling, add
Oregano, Rosemary, Salt and Pepper. Simmer for 1-2 minutes and add cooked, strained
Let’s Pasta – Pasta to the sauce. If dry, add pasta cooking water.
Add Parmiggiano and fold all together and serve.
Pairings with this Sauce
Beef, Four Cheese, Veal, Veal Prosciutto, Rosemary Chicken, Wild Mushroom.
Barolo Beef, Four Cheese & Spinach, Wild Mushroom and Roasted Garlic, Roasted
Tuscan Vegetable, Rosemary Chicken, Carbonara, Ricotta, Four Cheese & Spinach, Roasted Butternut & Mascarpone
Potato Gnocchi, Ricotta & Spinach Gnocchi, Roasted Butternut Gnocchi