Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 large shallot (diced)
  • 3 garlic gloves (finely grated)
  • 1 lb. mushrooms (loosely chopped)
  • 2 tablespoons all-purpose flour
  • 1/4 cup white wine
  • 1/2 cup half and half
  • 1 1/2 cups vegetable broth
  • 1/4 cup Italian flat-leaf parsley (finely chopped)
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon kosher salt

Instruction

  • In a large, nonstick skillet over medium-high heat, add butter and olive oil; heat until butter melts; add shallot and garlic; sauté until slightly tender (about 3 min).
  • To the skillet, add mushrooms; sauté until tender and lightly caramelized (about 10 min).
  • Add flour; stir and continue heating until veggies absorb it (1-2 min).
  • Stir white wine into mushrooms and heat until creamy and bubbling (1-2 min).
  • Add half and half; gently whisk until sauce begins to thicken (about 2 min)
  • Add vegetable broth, black pepper, and salt; whisk to incorporate; bring to gentle boil; reduce heat to simmer; continue whisking as needed until sauce reaches a creamy consistency.
  • Cover; remove from heat; serve immediately over cooked pasta noodles.