Pasta In Mushroom Cream Sauce

Photo: Jessicuccia

Ingredients

1 box pasta

20 large white mushrooms (sliced)

1 onion (chopped)

2 large cloves garlic (minced)

cups cream

1/2 chicken stock (or water with bouillon)

Milk (as needed)

Preparation

Saute the onion and garlic in olive oil until the onions are translucent.

Add sliced mushrooms, some salt, and parsley and saute over medium heat until the mushrooms are soft. The mushrooms will release a lot of juices so there should be a nice pool of brown fluids in the pan.

Add some white wine to the mix, let the alcohol cook off for a bit.

Add the cream and let everything simmer together.

Add the chicken stock (or water with bouillon) and again let everything simmer.

Add salt and parsley to taste.

If the sauce becomes too thick, add some milk (or water) to thin it out, but then be sure to adjust the salt and chicken stock amounts to maintain a good flavor balance.

Prepare the pasta al dente and toss it with the sauce.

Top with freshly ground black pepper and grated parmigiana or grana.