Large 5726

Portobella and Porcini Cream Sauce

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.

Featured Ingredients

French Select Thyme has a fresh, smooth aroma and lovely deep green color, and is a nice herb for everyday cooking. With a softer leaf... Size Options
$4.49 Glass jar, 1/2 cup (wt. 0.8 oz)
These whole Turkish bay leaves have a milder flavor, but more complex flavor than that of domestic bay. They add a subtly sweet... Size Options
$2.99 Resealable bag, 0.5 ounce
This is a 20-time reduction of classic mushroom stock, with an intense aroma and flavor that can be used at full strength to add flavor... Size Options
$7.49 essence de champignon gold
This fine porcini mushroom powder is the perfect way to add a delicious mushroom flavor to any dish, without changing the texture. It... Size Options
$8.99 Glass jar, 1/2 cup (wt. 2.0 oz)

Portobella and Porcini Cream Sauce Recipe

  • 2 Tablespoons olive oil
  • 1/2 small red onion, finely diced
  • 2 large portobella mushrooms, gills removed, diced
  • 8-10 ounces mixed mushrooms (oyster, shiitake, crimini) cleaned, sliced
  • Salt and pepper to taste
  • 2 large cloves of garlic, finely minced
  • 1/4 cup cognac or dry sherry
  • 1/4 cup dry white wine
  • 1/8 teaspoon dried thyme
  • 1 bay leaf
  • 1/2 package of Essence de Champignon Gold (Mushroom Stock Base)
  • 1/4 cup water
  • 3 teaspoons powdered porcini mushrooms
  • 3/4 cup heavy whipping cream
  • Freshly cracked pepper
  • Chopped fresh parsley or chopped fresh chives (optional)
  • Freshly grated Parmesan cheese (optional)
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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.

Helpful Hints

**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.


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