This decadent, thick creamy sauce will make you feel like you’re eating a dish from a fancy Italian restaurant. It’s packed with flavor and I love using those fresh Chanterelle mushrooms I gather from our ranch during mushroom season.
For the perfect match, try it with my homemade Mushroom Ravioli.
I whip up the sauce first since it needs some time to reduce, then I boil the pasta and toss it all together for a dish that will surely wow your family and friends. Trust me, they’ll be impressed!
Mushroom Reduction Sauce
A recipe for a decadent mushroom sauce that perfectly pairs with mushroom ravioli.
Ingredients
- 2 Small shallots, finely diced
- 9 Mushrooms, sliced - I use chanterelles
- 2 Small garlic cloves, minced
- 3 Cups Good quality chicken stock or bone broth
- Fresh chives - To taste
- Olive oil
- Salt and Pepper - To taste
Instructions
- Heat oil in large saucepan pan over medium high heat.
- Add shallots, cook for 2-3 minutes until fragrant and slightly translucent.
- Add mushrooms and cook until all water has evaporated, about 5 minutes.
- Add garlic and cook until fragrant, about 2 minutes.
- Add stock and reduce it by half, about 10 minutes.
- Add chives and heavy cream, bring up to a boil for 1 minute.
- Toss in your cooked pasta and serve!
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