White mushroom sauce: a delicious condiment!

The recipe for porcini mushroom and cream sauce, a delicate but at the same time tasty condiment and perfect for seasoning pasta dishes or polenta.

The porcini mushroom sauce enriched with cream and flavored with various aromas is a very tasty condiment and suitable for seasoning first courses of long or short pasta, but also for seasoning polenta or bread bruschetta. Let's now see all the preparation steps and some delicious variations.

Are you ready for the porcini mushroom sauce recipe? So follow us and let's go straight to the kitchen!

How to make fresh mushroom sauce

1. First, soak the dried mushrooms in a glass of warm water then cut the fresh porcini mushrooms into pieces.
2. Peel the onion, chop it finely then brown it in a large saucepan with a drizzle of oil and a clove of garlic . When the onion is golden brown, add the soaked and squeezed dried mushrooms. Leave to flavor for a few minutes then add the fresh porcini mushrooms.
3. Mix and cook for at least ten minutes on high heat. When the mushrooms are nice and soft and cooked, season them with salt and pepper, add the chopped parsley and blend with the white wine.
4. Raise the heat and let the alcohol evaporate. Only when the alcohol has completely evaporated, add the cream, close the saucepan with the lid and leave to cook for another 15 minutes.

Use mushroom sauce without tomato to season pasta dishes as desired, it is in fact one of the most popular quick (but tasty) sauces !

Storage advice: the sauce prepared following this recipe can be stored in the refrigerator for 1-2 days maximum.

Thermomix mushroom sauce

1. After cleaning the mushrooms and soaking the dried ones, peel the onion and chop them quickly. 7 for 15 sec.
2. Add the garlic and oil and mix at speed. 1, 100° for 2 min.
3. Now add the mushrooms, salt , pepper and parsley and mix at the same speed. for another 5 min.
4. It's time for the wine, blend it and then add the cream. Leave to cook for about 10 minutes.

Mushroom sauce: which ones to choose?

Let's see what changes if you choose a different type of mushroom to prepare this sauce. Each one has different properties and lends itself better to some preparations or dishes in particular.

• porcini mushroom sauce: in this case we use one of the best-known varieties. The pulp is white and enveloping, and the perfect period is autumn . With tagliatelle they are undoubtedly the right choice.

• Button mushroom sauce: they can be found all year round, they are cheaper and are perfect for spaghetti , gnocchi , lasagna or anything else. Pay attention to the size though, because the smaller they are the more their flavor will come out.

• Dried mushroom sauce: try it with mafaldine or with a pasta dish in general. Certainly the advantage of this type is that they can be found all year round, but the final taste could be less tasty. Remember to soak them in warm or hot water for at least 10 minutes, then squeeze them and cut them into coarse pieces .

If you liked the white mushroom sauce recipe, discover the preparation video .

Alternatively you can try sautéed porcini mushrooms in Marsala .

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