Ingredients
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6 ounces sliced mushrooms (I prefer to use Morels or Shitake, but Portabellos are good, too.)
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2 tablespoons olive oil
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1 (16 ounce) can beef broth or 1 (16 ounce) can consomme
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2 cups madeira wine or 2 cups marsala wine
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8 ounces cream cheese
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1/2 cup grated parmesan cheese
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1/2 cup butter
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4 ounces heavy cream
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3 crushed garlic cloves
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ground pepper
Instructions
- Over med. heat, sautee sliced mushrooms in 2 T. olive oil for about 5 minutes.
- Add broth and wine to mushrooms and bring to a slow boil. Let sauce boil for about 15 minutes or until it starts to reduce and the "alcohol smell" from the wine has cooked out.
- *Optional: the longer you simmer this part of the sauce, the richer and more flavorful it will become.
- *This is the point you would want to start boiling your pasta.
- Lower heat to medium again and once the sauce stops boiling, add the cream cheese and butter, whisking it together as it melts.
- Whisk in remaining ingredients and stir until smooth and creamy.
- Pour over your favorite pasta and/or chicken breast and serve. It is SINFUL topped with Mozzarella and broiled for just a few minutes to brown the cheese.