Garlic Mushroom Cream Sauce

Garlic. Mushroom. Cream. Three amazingly delicious words. It’s not hard to see why I was drawn to this recipe when I found it on Sweet Paul. The recipe itself is incredibly simple, almost frighteningly so. I always worry with a really simple recipe that it’s going to end up bland. But when you have ingredients like garlic, mushrooms, and cream, it has to be good. And this was good. It was fine. I had two helpings. However, I feel like if something is going to be this bad for me (a cup and a half of cream! Yikes!) then it can’t just be good. It has to be so good. I want to marry it good. Rub it in my beard good. (Don’t worry, I don’t have a beard. It’s just an expression of mine.) It really has to blow me away. And this didn’t. But it was good, and worth a shot. It might just be a personal preference. Maybe you will want to rub it in your beard, and I’m not going to stop you!

2 Tbsps olive oil

½ pound mushrooms of choice (I used portobellos)

1 small onion

4 cloves garlic

1 ½ cup heavy cream

½ cup chicken stock

2 Tbsps fresh dill, chopped

Pasta of choice

Salt & Pepper

To start, roughly chop your mushrooms and then finely chop the onion and garlic. Heat the olive oil in a pan and sauté the mushrooms, onion and garlic until the mushrooms turn a golden brown, about five minutes. Next, pour in the cream and chicken stock, and add in the dill, stirring well. Let it simmer for about five minutes and then add salt and pepper to taste. We added a good amount of salt, and also felt like we wanted to invite our friend cayenne pepper to the meal so we added about a half-teaspoon of that as well. Pour the sauce over your cooked pasta and stir to combine, then serve topped with some parmesan cheese. I was hoping that the sauce might be a little thicker, but it never really seemed to thicken up. Not sure if maybe simmering for a bit longer, or cutting the amount of liquid might help.