Mushroom cream sauce for pasta Remove from heat; add Parmesan cheese. Add onion, garlic and minced mushroom stems. Add mushroom caps, cream and season with salt and pepper.

Ingredients of Mushroom cream sauce for pasta

  1. Prepare 200 g of mushrooms.
  2. It's 1/2 of onion.
  3. Prepare 1 of garlic clove.
  4. You need 3 of tbp butter.
  5. It's 200 ml of cream.
  6. It's 1 pinch of dried rosemary.
  7. Prepare 1/2 tablespoon of cornstarch.

Mushroom cream sauce for pasta instructions

  1. Chop the onion into small cubes, the mushrooms into slices and grate the garlic clove.
  2. In a large pan, melt the butter, then sauté the onion and garlic until they are soft and the onion is semi transparent.
  3. Add the mushrooms to the pan and move them continuously until the become brown and soft.
  4. Dissolve the cornstarch in about 2 spoonful of cold water. Add the cream, dissolved cornstarch, rosemary, salt and pepper to the pan and mix everything..
  5. Lower the heat to bring a slow boil, stir every 30 - 60 seconds but let sit in between so it thickens. Do this for about 3 to 5 minutes..
  6. Serve immediately over freshly cooked pasta..

Garnish with parsley and serve immediately with extra parmesan! Add the double cream and bring to a simmer, then add the lemon zest and parmesan. Season with salt and plenty of black pepper. Meanwhile, cook the pasta following pack instructions. Toss the pasta in the pan with the creamy sauce and enough of the reserved water to loosen.

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