Creamy Baby Bella Sauce
Creamy Baby Bella Sauce
This rich, savory sauce is perfect to serve on top of pork chops or tenderloin if you want to make it feel special without a ton of extra effort. Baby bella mushrooms, aka cremini mushrooms, are simply small-sized portabella mushrooms. Their darker color and deeper flavor taste great here, but button mushrooms work too. If you have access to morels, fresh or reconstituted dry, they add a superb flavor and texture as well.
Prep Time
10
minutes
Cook Time
10
minutes
Servings
2
Total time: 20 minutes
Ingredients
- 2 tablespoon unsalted butter
- 1/2 pound fresh baby bella or button mushrooms, thinly sliced
- 1/4 cup dry white wine or vermouth
- 2 cloves garlic, very thinly sliced
- 4-6 fresh (or reconstituted dried) small morel mushrooms, halved, optional
- 1 tablespoon drained capers
- 1/2 teaspoon dried porcini powder, optional (see note)
- 1/2 teaspoon minced fresh rosemary or ¼ teaspoon dried
- salt, freshly ground black pepper
- 1/4 cup mascarpone or heavy (whipping) cream, plus more as needed
- 1-2 skinny green onions, trimmed, thinly sliced
Directions
- Step 1: Heat a 10-inch nonstick skillet over medium heat. Add 2 tablespoons butter and ½ pound sliced mushrooms. Saute until nicely golden, 3 to 4 minutes. Add ¼ cup dry white wine and simmer until the liquid is reduced by half.
- Step 2: Add 2 thinly sliced garlic cloves and cook 1 minute. Add 4 to 6 halved morel mushrooms if desired, 1 tablespoon drained capers, ½ teaspoon dried porcini powder and ½ teaspoon minced fresh rosemary (or ¼ teaspoon dried). Season with ½ teaspoon salt and ¼ teaspoon fresh black pepper.
- Step 3: Swirl in ¼ cup mascarpone or heavy cream until heated through. Add green onions.
- Step 4: Cover and refrigerate up to several days. Reheat to serve, adding a little water (or more cream) to loosen the sauce as desired.