Wild Mushroom Cream Sauce


Preparation info

  • Serves


    • Difficulty


Appears in

Keeping it Simple

Keeping it Simple

By Gary Rhodes

Published 2005

  • About


  • 25 g (1 oz) dried porcini or mixed wild mushrooms
  • a knob of butter
  • 1 onion, finely chopped
  • 1 glass of white wine
  • 150 ml (5 fl oz) double cream
  • salt and pepper
  • a squeeze of lemon
  • 400-500 g (14-18 oz) dried pasta
  • olive oil, for drizzling


    • Soak the porcini mushrooms for 20-30 minutes in 300 ml (10 fl oz) warm water. Once softened, scoop the mushrooms from the water, squeezing any excess juices back into the bowl, and keep the mushroom-flavoured water to one side. Roughly chop the mushrooms.
    • Melt the butter in a saucepan, add the onion and simmer for a few minutes until it begins to soften. Pour in the white wine and boil until almost dry.
    • Add the mushroom water and the chopped mushrooms and boil until just a quarter of the liquid is left. Stir in the cream and simmer to a loose consistency. Season with salt and pepper and sharpen the sauce with the lemon juice.
    • While making the sauce, cook the pasta until tender. Drain and add to the finished sauce. Drizzle each portion with olive oil.