|This creamy mushroom sauce was the perfect compliment to the mincemeat filled cappelletti we made for The Pittsburgh Dumpling Experiment. |
Not too rich, not too spicy, just right.
We used this quantity for 270 cappelletti - of course we sauce the Italian way which is to say, easy on the sauce. If you like yours drowning, better double it.
2 large shallots finely chopped
2 cloves of garlic, finely minced
2 cups chicken stock
1 1/2 pints of half/half
2 cups of fresh button mushrooms roughly chopped
leaves from 3-4 sprigs of thyme
In a saucepan sweat the shallots and garlic in a small amount of olive oil until translucent. Take special care not to overcook the shallots - browned or burned shallots will add bitterness to the flavor of the sauce.
Add the mushrooms, thyme, and two turns of cracked black pepper. Cook for approximately 5 minutes.
Add the chicken stock and increase the heat until it just starts to bubble and cook for another 5 minutes.
Reduce heat and add the half-and-half almost to the desired consistency [remember it will thicken]. Cook for 10 more minutes stirring occasionally so the cream doesn't burn.
Transfer to a food processor and puree mixture. Strain through a fine strainer and transfer back to the saucepan. Simmer the sauce to get the desired consistency.
Recipe developed by Guy Sanchioli