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The recipe for pasta with cream and mushrooms

Cream and mushroom sauce is a creamy and tasty sauce, perfect to accompany various types of pasta, such as tagliatelle, penne or gnocchi. It is a typical preparation of Italian cuisine, particularly appreciated for its balance between the richness of the cream and the aromatic intensity of the mushrooms.

400g fresh mushrooms (champignons, porcini mushrooms or a mix)
1 medium onion
2 cloves of garlic
250ml cooking cream
100ml dry white wine
1 bunch of fresh parsley
3-4 tablespoons of extra virgin olive oil
Salt and pepper to taste
Nutmeg to taste (optional)
Grated Parmesan cheese (optional)

Ingredients for 4 people:

Preparation

Clean the mushrooms with a damp cloth and cut them into slices. Finely chop the onion and garlic. Wash and chop the parsley.

Prepare the ingredients

Fry the onion and garlic

In a large skillet, heat the extra virgin olive oil over medium heat. Add the chopped onion and garlic and sauté until translucent and golden.

DISCOVER THE KITS

Raise the heat slightly and add the sliced mushrooms. Cook for about 5-7 minutes, until they release and reabsorb their water.

Add mushrooms

Blend with wine

Pour the white wine into the pan and let the alcohol evaporate, stirring occasionally.

Add a pinch of salt and pepper.

If you like, add a pinch of nutmeg to give an aromatic touch to the sauce.

Season it up

Add the cream

Reduce the heat and pour the cooking cream over the mushrooms. Stir well to combine the cream with the mushrooms and other ingredients.

Continue to cook over low heat for about 10 minutes, stirring occasionally, until the cream thickens slightly and takes on a more flavorful flavor.

Cook on low heat

Add the parsley

Add the chopped parsley to the sauce and mix well. Let it cook for another minute to let the flavors blend.

If the sauce is too thick, you can add a little milk or vegetable broth to obtain the desired consistency.

Adjust the consistency

Serve

The cream and mushroom sauce is ready! Serve it hot on egg tagliatelle and finish with a sprinkling of grated Parmigiano Reggiano.