Mushroom Show
Creamy Mushroom & Tomato Sauce
with Fresh Basil
For Chicken and Pasta
1 ½ lbs mushroom (whites and crimins)
6 T chopped shallots or yellow onion
Kosher Salt
Fresh ground pepper
6 T Butter
1 ½ cups heavy cream
4 – 6 cloves garlic crushed
A few grates of fresh nutmeg
¼ cup fresh basil chopped
1 tsp dried thyme
Pinch pepper flakes
2 – 4 chopped Roma tomatoes (seeded)
Chopped Fresh Italian Parsley
Fresh grated Parmesan, Asiago or Romano cheese
Wipe off mushrooms with a damp cloth and slice into ¼ in slices or
so. In a large skillet (one that will hold all mushrooms and sauce
later) melt the butter. Add in the shallots and thyme then the
mushrooms. Turn up the heat and sauté mushrooms until they have
begin to give up their moisture. Turn down the heat and add in the
fresh garlic, salt, pepper, thyme and nutmeg. Continue to sauté
until garlic is cooked but not brown. Add in the cream and pepper
flakes and cook at a low bubble until sauce thickens. Adjust for
salt and pepper. Add in the diced tomatoes and chopped fresh basil
to coat and pour over your hot pasta and cooked chicken. Sprinkle
with chopped parsley and cheese.
Note: You can eliminate the chicken or serve it separate. This might
be a good place for one of those rotisserie chickens from the deli
or just boneless chicken breast or thighs that have been pan fried
in a little olive oil and seasoning.
