Garlic Pinot Cream Sauce

Garlic Pinot Cream Sauce
1/3 cup butter
1 cup mushrooms, sliced
2 TBSP garlic, finely chopped
2 cups dry white wine
2 cups heavy whipping cream
3/4 cup shredded Parmigiano-Reggiano
Salt & Pepper, to taste

1. Melt butter in heavy saucepan. Add mushrooms and cook over medium heat until browned. Add garlic and saute 30 seconds. Add wine and let reduce by 3/4.

2. Slowly add heavy whipping cream while stirring. Reduce heat to medium-low, and let come to a gentle simmer. Gradually add in cheese while stirring. Remove from heat. Add salt and pepper to taste. Serve immediately over hot pasta.

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