Mushroom Sauce Salsa Di Funghi
Indulge in the rich, velvety flavors of Mushroom Sauce Salsa di Funghi, an Italian-inspired recipe that transforms humble mushrooms into a luxurious sauce fit for any occasion. Made with a medley of sautéed mushrooms—choose from button, cremini, or portobello—this savory delight is enhanced by the creamy richness of heavy cream, the tang of dry white wine, and a subtle nutmeg undertone for added depth. Tender shallots and garlic infuse the sauce with aromatic elegance, while a finishing touch of Parmesan cheese and fresh parsley ties it all together. Perfect for draping over pasta, grilled meats, or crusty bread, this indulgent mushroom sauce offers a gourmet touch to your dining table. Ready in just 30 minutes, this versatile sauce is a must-try for mushroom lovers!
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Recipe Information
Ingredients
- 250 grams Mushrooms (button, cremini, or portobello)
- 30 grams Unsalted butter
- 1 tablespoon Olive oil
- 2 small bulbs Shallots (finely minced)
- 2 cloves Garlic cloves (finely minced)
- 60 milliliters Dry white wine
- 120 milliliters Vegetable or chicken broth
- 120 milliliters Heavy cream
- 2 tablespoons Fresh parsley (chopped)
- 30 grams Grated Parmesan cheese
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper (freshly ground)
- 0.25 teaspoon Nutmeg (optional, freshly grated)
Instructions
Clean the mushrooms with a damp paper towel to remove dirt and debris. Slice them thinly and set aside.
In a large skillet, combine the butter and olive oil over medium heat. Allow the butter to melt and foam slightly.
Add the minced shallots to the pan and sauté for 2-3 minutes until softened and translucent. Then, add the minced garlic and cook for an additional minute, stirring frequently to avoid burning.
Increase the heat to medium-high and add the sliced mushrooms to the skillet. Cook for 6-8 minutes, stirring occasionally, until the mushrooms are browned and their moisture has evaporated.
Deglaze the pan by pouring in the white wine. Allow it to simmer for 1-2 minutes, scraping the bottom of the pan to release any browned bits.
Reduce the heat to medium and add the broth to the skillet. Simmer for 3-4 minutes to allow the flavors to meld together.
Stir in the heavy cream and mix well. Let the sauce simmer for another 5 minutes, stirring occasionally, until it thickens slightly.
Add the grated Parmesan cheese, freshly ground black pepper, salt, and nutmeg (if using). Stir well to ensure the cheese melts completely into the sauce.
Taste the sauce and adjust the seasoning as needed.
Remove the skillet from the heat and sprinkle the chopped parsley over the top.
Serve the mushroom sauce immediately over pasta, grilled meats, or as a dip with bread. Enjoy!
Nutrition Facts
Calories |
1068 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.1 g | 116% | |
| Saturated Fat | 47.5 g | 238% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 216 mg | 72% | |
| Sodium | 3378 mg | 147% | |
| Total Carbohydrate | 32.1 g | 12% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 8.4 g | ||
| Protein | 24.1 g | 48% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 426 mg | 33% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 1130 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
