10-16oz cremini mushrooms cleaned and sliced thick
3plump fresh garlic cloves add more if you love garlic!
2tbspall purpose flour
1cupheavy whipping cream
½cupmilkrecommend 2% or whole
½cupshredded parmesan cheese
Optional Add Ins:
Fresh spinach, sauteed shrimp, chicken, asparagus or stir in a couple spoonfuls of pesto
In a large skillet with tall melt 3 tbsp butter over medium - medium/low heat. Stir in the sliced mushrooms and garlic cloves and saute for about 10 minutes.
Melt 1 tbsp butter in the pan.
Stir in the 1 tsp salt and 2 tbsp all purpose flour and stir around the pan for 1 minute to coat the mushrooms and cook out the raw flour taste.
Pour in the 1 cup heavy cream and ½ cup milk. Simmer lightly until it is thickened.
Off the heat add the 8 oz cooked pasta and ½ cup shredded parmesan cheese. Stir until the pasta is coated with the sauce and the cheese is melted.
Serve with a green salad and warm bread!
Cream Sauce Troubleshooting:Not thick enough - simmer for longer to cook out some of the water content.Didn't thicken up at all - mix a heaping tablespoon of cornstarch with about 2 tbsp water and stir into the sauce. Simmer until it is thickened.Too thick - add a little more milk until the consistency is to your liking.