Wild Mushroom & Balsamic Cream Sauce

  • 1 cup dried mushrooms such as shitake, porcini, and morel
  • 1 cup heavy cream
  • 3 tablespoons Bella Nonnas Ultra Premium Extra Virgin Olive Oil
  • 1/3 cup dry Marsala wine
  • 1/2 cup reserved mushroom stock (soaking liquid)
  • 2 tablespoons Bella Nonnas 18 Yr Old Traditional Balsamic Vinegar
  • 1 large shallot, sliced thin
  • 1 medium red onion, sliced thin
  • 1 - 2" sprig of fresh thyme, leaves only
  • kosher salt and fresh ground pepper to taste
  • Grated Pecorino Romano cheese

Cooking Instructions:
  • Place mushrooms in a small bowl and pour one cup of boiling water over the mushrooms and set aside.
  • Place a large saute pan, over medium heat.
  • Add the EVOO, onion and shallot and a small sprinkle of kosher salt.
  • Saute slowly until the onions are caramelized, being careful not to burn them. This should take approximately 5 minutes until they are golden brown.
  • Drain the mushrooms well reserving the soaking liquid.  Chop lightly if the pieces are large.
  • Add the mushrooms and thyme leaves to the sauté pan.
  • Sauté for another minute and then add the Marsala wine, scraping up any browned bits.
  • Bring a large pot of generously salted water to a boil.
  • Reduce the wine by half, and add the mushroom stock.
  • Continue cooking over medium heat until liquid is again reduced by half.
  • Add in the balsamic, and then the heavy cream stirring well to combine.
  • Allow to simmer for an additional minute or two, to allow the sauce to thicken.
  • Season well with kosher salt and a generous amount of fresh ground pepper.

TIP:  This is fantastic served over Pappardelle pasta.  Add some grilled chicken or sautéed shrimp. 

  • Boil the fresh pappardelle in the boiling water for a minute.
  • Add the cooked, drained pappardelle to the sauté pan.
  • Toss it with the sauce and allow it to simmer in the sauce for an additional minute.
  • Serve with grated fresh Pecorino Romano cheese.
Cooking Time : 5-10 min
Servings : 4-6

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