Saturday, February 25, 2012

Mushrooms in a wine reduced cream sauce

2 lbs mixed mushrooms
3 Tbs butter
1 Tbs olive oil
3 leeks, washed and trimmed (only use white and light green parts), diced finely
1/2 cup diced carrots
3 cloves mined garlic
1 1/4 tsp salt
1/2 cup dry white wine
1/4 cup stock
1/4 cup cream
Pasta - could be a Gluten Free recipe if you use GF noodles

Clean and slice mushrooms, set aside

In a large saucepan, heat oil and butter, cook garlic, carrots leeks, salt about 8 minutes, add mushrooms and wine and let reduce about 5 minutes, stirring frequently.

Stir in broth and cook about 10-15 minutes or until mushrooms are tender.

Stir in cream heating about 5 minutes. Season to taste and serve over pasta. YUM YUM YUM

My step father, mother and I all ate 3 helpings of this, we couldn't stop it tasted so so good!! Fast and delicious!