Cascadia Mushroom Cream Sauce

mushroom cream sauce


Cascadia Mushroom Cream Sauce

Serve this delicious cream sauce over wild rice or pasta. Try it on salmon and potatoes, too!


  • 1 lb fresh mushrooms thinly chopped
  • 1/3 cup veggie or chicken broth
  • 3 cloves garlic minced
  • 1/3 cup dry white wine
  • 2 tbsp olive oil
  • 1 tbsp tomato paste
  • 1/2 tsp kosher salt
  • 2 grinds black pepper
  • 3/4 cup half & half
  • 3/4 cup heavy cream
  • 1 tbsp fresh parsley finely chopped


  • Dry sauté mushrooms in a large skillet.
  • Whisk together wine, broth, and tomato paste until well blended and set aside.
  • Turn skillet to medium. Add olive oil and garlic to mushrooms; cook until garlic barely begins to brown. Pour in the wine mixture all at once. Add salt & pepper. Bring to a steady simmer and cook until reduced by almost half - about 5 minutes.
  • In a bowl, combine half & half and cream and gradually whisk into sauce until it thickens. Stir in the chopped parsley.


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