Portobello and Porcini Cream Sauce
Rich portobello and porcini cream sauce for pasta, rice, chicken or beef. Easy stovetop method with tips for thickness, substitutions, and storage.
Mushrooms and cream are a classic match. Combine them with handmade pasta and you have an instant comfort dish.
As the winter blues settle over the Midwest, I find myself indulging in rich, creamy, carby dishes. This sauce is fabulous paired with anything from pasta or rice to chicken or beef.
Submitted by: Woo from 37 Cooks,
- Sauté a mix of mushrooms and onion until golden, deglaze with cognac and white wine, then simmer with mushroom stock and porcini powder before adding cream.
- Keep the sauce loose for tossing with pasta and use a splash of pasta water to thin. Do not overcook after adding cream to prevent breaking.
- Substitute cognac with brandy or sherry, replace mushroom base with stock if needed, and refrigerate up to 3–4 days or freeze with care.
Spices
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Preparation Instructions:
Heat olive oil in a large skillet over medium heat. Add the onions and saute until lightly golden brown and caramelized.
In the meantime, using the side of a spoon, remove the gills from the underside of the large portobella mushrooms and dice Add to the large skillet along with the rest of the mixed mushrooms. (Lightly salt and pepper for now and adjust seasoning later after the mushroom stock is fully incorporated into the sauce.) Allow to cook, uncovered and undisturbed, until the mushrooms are cooked down and they are a nice golden brown color. Add the minced garlic and saute for one or two minutes.
Remove from the heat and quickly deglaze the pan with the cognac, scraping up the browned bits from the bottom of the pan. Return to heat. Add the wine, thyme, bay leaf, half packet of The Spice House Essence de Chamignon Gold and 1/4 cup of water (or as needed). Sprinkle 3 teaspoons of porcini mushroom powder and stir to incorporate and remove any lumps. Bring to a simmer and allow mixture to thicken. Swirl in heavy cream, add freshly cracked pepper, and bring to simmer.
If dressing fresh cooked pasta with this sauce, allow the sauce to remain loose or thin and toss the al dente pasta in the warm sauce. If sauce is too thick, add a splash of the pasta cooking water (remember this water is salted, so use it judiciously). Allow the sauce and pasta to finish cooking together for a minute or two.
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More About This Recipe
**Do not over cook. Sauce will thicken upon standing. ** Garnish with freshly chopped parsley or chives. Pass the freshly grated Parmesan cheese at the table.
If you enjoyed this recipe, check out more sauce recipes here.
Frequently Asked Questions
How should I store and reheat the sauce?
Cool the sauce to room temperature, then store in an airtight container in the refrigerator for up to 3 to 4 days. Reheat gently over low heat, stirring constantly. If it looks too thick or grainy after chilling, stir in a splash of water, stock, milk or cream while warming to smooth it out.
Can I freeze this cream sauce?
You can freeze it, but cream sauces can change texture when frozen. Freeze in airtight containers for up to 1 month. Thaw overnight in the fridge and reheat slowly over low heat, adding a little fresh cream or milk while stirring to restore creaminess.
What can I use instead of cognac or dry sherry?
Substitute cognac or dry sherry with brandy, marsala, or an equal amount of dry white wine. If you prefer no alcohol, use extra white wine-flavored vinegar diluted with water or just replace it with a splash of stock and a little lemon juice for brightness.
How can I make the sauce lighter or dairy-free?
For a lighter sauce use half-and-half or whole milk thickened with a small cornstarch slurry. For dairy-free, try full-fat canned coconut milk or a cashew cream; be aware these change the flavor. Adjust seasoning and reduce more gently to avoid graininess.
How do I prevent the sauce from separating or breaking?
Do not boil after adding the cream. Warm the cream in and keep the sauce at a gentle simmer or turn off the heat and stir the cream in off heat. If it starts to separate, lower the temperature and whisk in a splash of warm stock or cream slowly to bring it back together.
How do I adjust sauce thickness for tossing with pasta?
Keep the sauce looser when you plan to toss with pasta. If it is too thick, add a splash of reserved pasta cooking water, stock, or wine to loosen it. If it is too thin, simmer gently until it reduces and coats the back of a spoon.
What other dishes pair well with this mushroom cream sauce?
It pairs with fresh pasta, rice, gnocchi, polenta, roasted or pan-seared chicken, and steaks. Finish with chopped parsley or chives and pass grated Parmesan at the table for extra richness.
How should I store and reheat the sauce?
Cool the sauce to room temperature, then store in an airtight container in the refrigerator for up to 3 to 4 days. Reheat gently over low heat, stirring constantly. If it looks too thick or grainy after chilling, stir in a splash of water, stock, milk or cream while warming to smooth it out.
Can I freeze this cream sauce?
You can freeze it, but cream sauces can change texture when frozen. Freeze in airtight containers for up to 1 month. Thaw overnight in the fridge and reheat slowly over low heat, adding a little fresh cream or milk while stirring to restore creaminess.
What can I use instead of cognac or dry sherry?
Substitute cognac or dry sherry with brandy, marsala, or an equal amount of dry white wine. If you prefer no alcohol, use extra white wine-flavored vinegar diluted with water or just replace it with a splash of stock and a little lemon juice for brightness.
How can I make the sauce lighter or dairy-free?
For a lighter sauce use half-and-half or whole milk thickened with a small cornstarch slurry. For dairy-free, try full-fat canned coconut milk or a cashew cream; be aware these change the flavor. Adjust seasoning and reduce more gently to avoid graininess.
How do I prevent the sauce from separating or breaking?
Do not boil after adding the cream. Warm the cream in and keep the sauce at a gentle simmer or turn off the heat and stir the cream in off heat. If it starts to separate, lower the temperature and whisk in a splash of warm stock or cream slowly to bring it back together.
How do I adjust sauce thickness for tossing with pasta?
Keep the sauce looser when you plan to toss with pasta. If it is too thick, add a splash of reserved pasta cooking water, stock, or wine to loosen it. If it is too thin, simmer gently until it reduces and coats the back of a spoon.
What other dishes pair well with this mushroom cream sauce?
It pairs with fresh pasta, rice, gnocchi, polenta, roasted or pan-seared chicken, and steaks. Finish with chopped parsley or chives and pass grated Parmesan at the table for extra richness.
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