I'm not a fan of cream sauces, but this one is an exception. It may have to do with the amount of white wine I put in it! Great with ravioli or tortellini.
Ingredients
300ml cooking cream
50g unsalted butter
300g button mushrooms, finely sliced
3 cloves garlic, crushed
3 bacon rashes, diced
White wine
1 teaspoon chicken stock powder
2 tablespoon chopped parsley
Chilli paste
2 tablespoons grated pecorino cheese
Pepper
50g unsalted butter
300g button mushrooms, finely sliced
3 cloves garlic, crushed
3 bacon rashes, diced
White wine
1 teaspoon chicken stock powder
2 tablespoon chopped parsley
Chilli paste
2 tablespoons grated pecorino cheese
Pepper
Method
Heat a deep frypan and add bacon. Cook until slightly browned. Remove.
Place butter in frypan. Once melted add mushrooms, garlic and chilli paste. Cook until mushrooms have softened. Add in bacon.
Add in the wine until mushrooms are covered. Reduce by 1/3. Turn heat down to medium and add in cream. Add in stock powder and stir.
Once the sauce has slightly thickened, add in grated cheese and parsley. Add pepper to taste.
Place butter in frypan. Once melted add mushrooms, garlic and chilli paste. Cook until mushrooms have softened. Add in bacon.
Add in the wine until mushrooms are covered. Reduce by 1/3. Turn heat down to medium and add in cream. Add in stock powder and stir.
Once the sauce has slightly thickened, add in grated cheese and parsley. Add pepper to taste.
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