Recipes
Mushroom Cream Sauce
From: Shelley Bornstein
1 Tbsp butter
1 Tbsp olive oil
1 tsp minced garlic
1 1/2 cups sliced mushrooms
1/2 Tbsp chopped fresh chives
1/2 tsp dried thyme
salt and pepper to taste
1/2 cup stock (vegetable or chicken)
1/4 cup heavy cream
1 package gnocchi, ravioli cooked according to directions
1/4 cup parmesan
Melt butter with olive oil in a skillet over medium high heat. Add garlic and mushrooms and saute until softened, about 5 minutes. Add seasonings. Stir in stock and bring to a boil. Reduce heat to low and add cream. Simmer for 1-2 minutes. Add in cooked gnocchi/ravioli/pasta and parmesan cheese and stir until even coated.
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