Mushroom Sauce

This fabulous mushroom sauce can be made in 10 minutes; I like to use a variety of mushrooms, cremini, button, oyster and shittake or use just one.

The cream creates a velvety texture but if you are concerned with fat, use nonfat half/half, although the taste will not be the same. Serve it over vermicelli. You only live once.




  • 2 tbs olive oil
  • 2 large cloves, minced
  • 1/2 lb mixed mushrooms or one kind, stemmed and sliced, plus 3 or 4 whole mushrooms, stemmed and sauteed for garnish
  • Salt and pepper to taste
  • 1 cup diced tomatoes
  • 1 cup heavy cream or non-fat half/half
  • 1/4 cup grated Parmigiano Reggiano cheese
  • 2 tbs thyme leaves, plus 2 or 3 sprigs for garnish
  • 1 lb vermicelli


  1. Heat the olive oil in a 1-quart saucepan. Stir in the garlic and cook it until it softens over medium heat.
  2. Stir in the mushrooms and cook them gently stirring them occasionally. When they soften, season them with salt and pepper.
  3. Cook until the mushrooms begin to look glazed then stir in the tomatoes and stir gently for 2 minutes; do not let the tomatoes disintegrate; they should hold their shape.
  4. Lower the heat and stir in the heavy cream, cheese, and thyme. Cook over medium heat until the sauce is hot. Keep covered and warm.
  5. Cook the vermicelli according to the directions
  6. Drain and transfer the vermicelli to a serving platter. Pour the sauce over the vermicelli and toss well. Serve with extra cheese passed on the side.
  7. For garnish, add a few whole sauteed mushrooms and a couple sprigs of thyme to the dish.
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Donna Porro

Wonder if this would work over mashed potatoes? My friend is gluten intolerant and sometimes we just don’t have the proper pasta but we almost always have potatoes!

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