This creamy mushroom sauce was the perfect compliment to the mincemeat filled cappelletti we made for The Pittsburgh Dumpling Experiment.
Not too rich, not too spicy, just right.

We used this quantity for 270 cappelletti – of course we sauce the Italian way which is to say, easy on the sauce.  If you like yours drowning, better double it.

2 large shallots finely chopped
2 cloves of garlic, finely minced
2 cups chicken stock
1 1/2 pints of half/half
2 cups of fresh button mushrooms roughly chopped
leaves from 3-4 sprigs of thyme

In a saucepan sweat the shallots and garlic in a small amount of olive oil until translucent.  Take special care not to overcook the shallots – browned or burned shallots will add bitterness to the flavor of the sauce.

Add the mushrooms, thyme, and two turns of cracked black pepper.  Cook for approximately 5 minutes.

Add the chicken stock and increase the heat until it just starts to bubble and  cook for another 5 minutes.

Reduce heat and add the half-and-half almost to the desired consistency [remember it will thicken].  Cook for 10 more minutes stirring occasionally so the cream doesn’t burn.

Transfer to a food processor and puree mixture.  Strain through a fine strainer and transfer back to the saucepan.  Simmer the sauce to get the desired consistency.

Recipe developed by Guy Sanchioli