Mushroom Sauce

Mushroom Sauce  for  Pasta

Light and creamy mushroom sauce for pasta.  It is delicious, and it does not take a lot of time to cook. The sauce complemented any kind of pasta.  I served this sauce for spaghetti and pumpkin ravioli.


Pasta served with Italian tomato sauce is a perfect dish; however, if you like to have a change, this is a recipe for you, 'mushroom sauce.'

Use mushroom that you like, field mushroom or portobello.  I serve the sauce over the pumpkin raviolo generously, as the flavour of the mushrooms naturalise the the sweetness of the pumpkin.

Spaghetti with Mushroom Sauce and Parmesan Cheese

Pumpkin Raviolo with Mushroom Sauce and Parmesan Cheese

(a large raviolo, you can make a small size and serve plenty of them, a plate of ravioli with the sauce)

Cooking The Mushroom Sauce

serves for 2

Mushroom Sauce
Ingredients:

1 cup chopped mushrooms

1 large shallot, chopped

1 clove garlic, chopped

 A sprig of rosemary

1 tablespoon olive oil

2 tablespoons cream or yoghurt

250 mil stock

salt to taste

Method

Place the chopped shallot, garlic, and oil in a saucepan

Heat it up, the shallot and garlic until fragrant

Add in the mushroom, rosemary, cook until soft

Take the rosemary out, add in the lemon juice, and the stock

Braise the mushrooms for 7 minutes

Take it off the stove, add in the cream, stir thoroughly.

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Serve at once with the pasta, garnish with chopped parsley and Parmesan cheese

Spaghetti served with mushroom sauce, just enough to coat the pasta.

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Susy