Ingredients:
10 white button mushrooms, quartered
4 Tbsp butter
1/2 cup heavy cream
1/4 cup parmesan cheese
Rinse and quarter the mushrooms. Melt the butter in a saucepan on low heat and cook the mushrooms in the butter for a few minutes. Add the cream, then the cheese. Simmer, but do not boil. If the sauce is thin, adding a pinch of flour will thicken it up.
To season, I prefer salt, white pepper, garlic powder & Italian seasoning. Like I said, it's super adaptable- you can season however you like best, and serve with your favorite pasta. Mine is capellini!
ooh pretty. you should grab an issue of gourmet and check out the killer food photography. yours is all dark and moody like that. i dig.
ReplyDeleteThanks anonymous commenter! Kenny & I are subscribed to both Gourmet & Bon Appetit so they are definitely an influence on me!
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