Mica Cap Mushroom Sauce
A simple creamy sauce made from mica cap mushrooms. Makes enough to sauce one small bowl of pasta or garnish two entrees like a grilled chicken breast or baked whitefish. The recipe is easily doubled.
Servings: 2 servings
Calories: 229kcal
Cost: 5
Equipment
- 1 8 inch saute pan
Ingredients
- 3 oz mica caps 1.5 cups fresh stems trimmed so they’re mostly cap.
- 1 small clove garlic 1 teaspoon minced
- 1 tablespoon finely diced or minced shallot
- 1 splash white wine 2 T
- ¼ cup chicken stock
- ¼ cup heavy cream
- Kosher salt to taste
- ¼ teaspoon chopped fresh thyme
- 1 tablespoon unsalted butter
To serve with pasta
- 2 oz dried capellini pasta
- 1 tablespoon unsalted butter
- 2 tbsp grated parmesan cheese, to taste
- 2 teaspoon fresh cut chives, to garnish
Instructions
- Sweat the shallot and garlic in the butter in a small 8 inch saute pan.
- When the shallot’s translucent, push them to the side and add the mushrooms to the pan. Cook for a few minutes until the mushrooms have wilted and released their water.
- Add the wine to the pan and reduce until the pan is nearly dry.
- Add the chicken stock and reduce by half.
- Add the cream and simmer for a few minutes more until thickened. Double check the seasoning for salt and pepper, adjust until it tastes good to you, and serve.
Tossing with pasta
- The recipe will sauce 2 oz of dried capellini pasta to serve 1 person. Double the recipe to serve two and use a 10 inch saute pan.
- Cook the pasta in boiling salted water and add it to the sauce. Thin it with a splash of pasta water if needed.
- Add the cheese and butter off the heat, toss to combine, taste and check the seasoning for salt, then twirl the noodles into a serving bowl, spooning the sauce and mushrooms over the top.
Video
Notes
This sauce can be made without cream and served as a white wine pan sauce for chicken, pork or fish. Omit the cream, double the chicken stock, reducing it by half, and add a teaspoon of kneaded flour and butter (kneaded roux) to thicken it. At the end of cooking, whisk in a tablespoon of unsalted butter to thicken it.
Nutrition
Serving: 3oz | Calories: 229kcal | Carbohydrates: 5g | Protein: 3g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 65mg | Sodium: 234mg | Potassium: 142mg | Fiber: 1g | Sugar: 3g | Vitamin A: 800IU | Vitamin C: 2mg | Calcium: 34mg | Iron: 1mg