Making the perfect Alessia’s Favorite Mushroom Sauce should only take approximately 15 min . Below are the ingredients and directions for you to easily follow. The Alessia’s Favorite Mushroom Sauce recipe can feed your family for 3 servings.
There are many different ways to make this Alessia’s Favorite Mushroom Sauce recipe. Once you’re familiar with our recommended ingredients and directions, you can add your own twist to this recipe to make it your own! We’ve also listed potential Cookware items below that might be necessary for this Alessia’s Favorite Mushroom Sauce recipe.
Alessia’s Favorite Mushroom Sauce Popular Ingredients
- 3/4 ounce dried porcini mushrooms
- 2 cups water
- 2 to 3 tablespoons butter
- 1 tablespoon finely minced shallots
- 10 ounce package domestic mushrooms, caps sliced finely
- 1/2 cup heavy cream
- 12 ounces fedelini
- Salt and pepper
- Shaved Parmesan cheese for garnish
Steps for making Alessia’s Favorite Mushroom Sauce
- Soak dried porcini in water for two hours at least or for as long as possible. When porcini are soft, drain, reserving liquid, and finely mince the porcini; reserve until later. Heat the butter in a 12 inch skillet. Add the shallots and saute for a few minutes or until tender. Add the sliced mushrooms and saute another minute or so or until they begin to wilt. Add minced drained porcini mushrooms and reserved liquid and reduce until the mushrooms have almost entirely absorbed the porcini liquid. Add the heavy cream and reduce slightly. Season to taste with salt and pepper. Portion out the cooked fedelini and spoon sauce over the top. Garnish with shavings of Parmesan cheese.
Popular Categories for this Recipe
- Italian
- Sauce Recipes
- Dairy Recipes
- Mushroom – A mushroom or toadstool is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground, on soil, or on its food source.The standard for the name “mushroom” is the cultivated white button mushroom, Agaricus bisporus; hence the word “mushroom” is most often applied to those fungi (Basidiomycota, Agaricomycetes) that have a stem (stipe), a cap (pileus), and gills (lamellae, sing. lamella) on the underside of the cap. “Mushroom” also describes a variety of other gilled fungi, with or without stems, therefore the term is used to describe the fleshy fruiting bodies of some Ascomycota. These gills produce microscopic spores that help the fungus spread across the ground or its occupant surface.Forms deviating from the standard morphology usually have more specific names, such as “bolete”, “puffball”, “stinkhorn”, and “morel”, and gilled mushrooms themselves are often called “agarics” in reference to their similarity to Agaricus or their order Agaricales. By extension, the term “mushroom” can also refer to either the entire fungus when in culture, the thallus (called a mycelium) of species forming the fruiting bodies called mushrooms, or the species itself.
- Shallot Recipes
- Sauteing Recipes
You might need the following Cookware
In this section we’ve listed Cookware items that might be helpful to make this Alessia’s Favorite Mushroom Sauce recipe (or similar recipes). If certain tools or utensils are not applicable, then ignore and choose relevant items.
- Cooking pots
- Frying pan
- Steamers
- Colander
- Skillet
- Knives
- Cutting board
- Grater
- Saucepan
- Stockpot
- Spatula
- Tongs
- Measuring cups
- Wooden Spoon
