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Mediterranean Vineyards

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Wild Mushroom Creamy Pasta Sauce

Wild Mushroom Creamy Pasta Sauce
Recipe Date:
March 19, 2020
Cook Time:
Imperial (US)
Mushrooms and wine are a match made in heaven. Here we've paired the two with fresh pasta and a creamy sauce.
  • 1 oz dried wild mushrooms
  • 2 cups warm water
  • 1/4 cup butter
  • 1 tbsp olive oil
  • 2 tbsps shallots or onions, diced
  • 1/4 cup 2017 Mediterranean Vineyards Pinot Grigio
  • 1 tbsp garlic, minced
  • 1/4 cup flour
  • 2 cups heavy cream
  • 1 tbsp fresh sage
  • kosher salt to taste
  • pepper to taste
  • 1/4 tsp white pepper
  • 1 lb fresh pasta

In a bowl, soak the mushrooms in warm water for at least 1 hour, longer is better. Remove mushrooms. Save the water it will make a nice mushroom broth to use in other recipes.

In a sauce pan melt butter and add oil. Cook shallots/onions until translucent. Add garlic and mushrooms. Cook until the mushrooms are warm and garlic is golden. Add flour and stir coating everything equally. Add the wine, heavy cream and one cup of the mushroom broth. Add sage and seasonings. Let simmer until the sauce thickens, stirring occasionally so it won’t burn or stick to the bottom of the pan.

Toss sauce with one pound cooked fresh pasta, I prefer Fettuccine. Serve with a glass of 2017 Mediterranean Vineyards Pinot Grigio and your favorite sides!