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
- Heat the olive oil in a 1-quart saucepan. Stir in the garlic and cook it until it softens over medium heat.
- Stir in the mushrooms and cook them gently stirring them occasionally. When they soften, season them with salt and pepper.
- 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.
- 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.
- Cook the vermicelli according to the directions
- 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.
- For garnish, add a few whole sauteed mushrooms and a couple sprigs of thyme to the dish.