Mushroom and Wine Cream Sauce

This beautiful, aromatic, creamy mushroom and wine sauce coats any type of pasta and its simple and quick to make.

1 Tbsp. butter
2 cloves garlic, chopped
¼ cup white wine (125 mL)
1 cup heavy cream (250 mL)
4 Tbsp. Parmesan cheese, freshly grated
9-10 oz mushrooms
1 Tbsp. fresh parsley, chopped
sea salt
black pepper

Melt the butter in the pan, then add the garlic, mushrooms, salt, then cook for about 8-10 minutes until soft and tasty.

Once the mushrooms have cooked down, add your wine. Allow the wine to simmer until it’s fully absorbed by the mushrooms and evaporated. Then add your cream and parmesan.

Simmer gently till the sauce thickens, then add your parsley and let it cook for one more minute.

Drain your pasta when cooked, pour it into the saucepan. Mix the pasta in the sauce well, then let it cook for another minute so the pasta can absorb all that creamy goodness.

Serve with more Parmesan cheese on top, some black pepper, and a glass of white wine.