It is insane how much Eric hates mushrooms…. I just love them so much though!! This Creamy Mushroom Sauce made me so happy!
Ridiculously easy and simple to make too!
Plus I was craving ravioli so it worked out perfectly. I ate this for lunch at work for like 3 days straight. The mushrooms make such an awesome flavor while they cook up in the cream and chicken broth 🙂 I could just die. Next time I’ll make the mushroom pieces a little bigger I think because the one thing I don’t like about canned mushroom sauce is how small the chunks of mushroom are.
I’m just dying to learn how to make ravioli on my own! And I’m hoping for a few ugly ravioli so I have an excuse to eat them versus use them for a photo shoot.. clever …clever 😉
Creamy Mushroom Sauce
1 cup white mushrooms, sliced or diced
1 small white onion
1 cup heavy cream
1 cup chicken broth
salt and pepper to taste
olive oil to coat bottom of pan
coat bottom of medium sauce pan with olive oil
add onion and mushroom and saute until soft
add chicken broth and heavy cream and bring to a boil
turn to medium heat and let continuously stir until thickened
If your sauce is not thickening well there is no shame in adding a few teaspoons of flour to the mix.
I used a Four Cheese Buitoni Ravioli and topped it with this wonderful simple mushroom sauce.
I just love for people to learn new tricks! So if you’ve never poached an egg before and would like to learn head over to my Poached Egg Post
You’ll be shocked how easy it is to make! And delicious!!!
Or if your looking for a healthy and filling breakfast try out my poached eggs on top of asparagus here!!