Mushrooms are an amazing fungus!

They are great sautéed, stuffed, grilled, and especially in a quick cream sauce for pasta.

This recipe is super easy and it takes no time to prepare. It can be made with any kind of mushroom, but today I opted for just run of the mill baby bella’s. I used an 8oz package.

First, remove any loose dirt from the mushroom caps with a damp cloth. Avoid submerging the mushrooms in water to rinse them off… no matter how great the temptation. Then finely slice the mushrooms, including the stems, if you wish. Also dice a small yellow onion. In a large sauté pan melt 3Tbsp butter in 3Tbsp olive oil on medium heat. This prevents the butter from browning and burning. When heated, add the diced onion and allow to soften a bit.

Then add the mushrooms. Stir well and allow the mushrooms and onion to cook until the mushrooms begin to brown a bit and release any liquid. Continue cooking until all of the liquid is evaporated. Stir often so the mushrooms do not stick.

Season to taste with salt, pepper, and garlic powder. Finally add 16oz of heavy or light cream and stir. Allow the cream to reduce by about half. Adjust seasoning if needed. Serve over any shape pasta with PLENTY of freshly grated Parmigiano.

Buon Appetito!