Creamy Mushroom Sauce.

Mmmmmmmmmm.

Another trial run with a lovely vegetarian blog I came upon. This is delishhh. One thing to consider: do not underestimate the potency of nutmeg. The recipe calls for 1 tsp and I used quite a bit of pasta - next time, I'll tone her down to a couple sprinkles. The sauce works best with short pastas, ravioli or linguine. Enjoy!

Needed:

2 cups of sliced mushrooms

1/2 cup of chopped onions

olive oil

1/2 cup of milk

1/2 cup of cream

2 tb butter

0-1 tsp nutmeg  (add to taste)

1/4 cup of Pecorino Romano cheese

salt and pepper

1-2 tb flour (optional)

1. In a large sauce pan, over low heat, slowly saute your mushrooms and onion in the olive oil. Let the mushrooms simmer out the juice, and cook until brown.

2. Meanwhile boil water and cook your pasta to al dente (slightly undercooked).
3. Add cream, milk, and butter to the mushrooms. Then, stir in the cheese, and nutmeg. Let the mushrooms soak up the sauce a bit. Turn the heat from low to medium and let the cream sauce simmer. If it seems too watery, add a little flour. Turn down the heat, and add salt and pepper to taste.
4. Toss in your drained pasta, and let simmer together.
5. Serve warm with a light sprinkling of Pecorino on top.