Okay, so this sauce is amazing. And this is coming from someone who only started liking mushrooms a few years ago. This recipe was inspired by an iresistable mushroom skillet appetizer found at a restaurant in downtown Winnipeg. We usually eat this straight up with a loaf of crusty french bread to dip in it but leftovers are equally good spooned over some pasta.
Sautéed Mushrooms w/ Asiago Cream Sauce
2 cups mushrooms
1 tbsp olive oil
1 garlic clove
1/3 cup white wine
1 cup whipping cream
1/2 cup asiago cheese
Salt to taste
*optional fresh parsley to garnish
1. Heat oil in large pan over medium heat. Add mushrooms and sauté until mushrooms have darkened in colour.
2. Mince garlic and add to pan with mushrooms. Add white wine and simmer for a minute or two.
3. Reduce heat & pour in whipping cream and asiago.
4. Taste and add salt if needed. Top with fresh parsley and serve with crusty bread or over your favourite pasta.