Recipe: Truffle Mushroom Cream Sauce

I went to Italy about a year and a half ago and brought back some preserved black truffles (which I sadly found out later that you can actually buy it from Amazon) and told my mom that I would make her some fresh pasta with truffles. Here we are now and I finally decided what I want to make for her – homemade gnocchi from scratch with a truffle mushroom cream sauce. I browsed for truffle sauces and came upon this one (link below) that I liked. I had most of the ingredients already and it didn’t seem as heavy as some other recipes (like the ones with heavy cream without any herbs). Keep reading for the recipe and to find out how it turned out 🙂

Serves

  • 4-6 depending on how generous your serving sizes are

Ingredients

  • 3 cloves of garlic
  • 1 shallot
  • 1/4 cup olive oil
  • 2 cups chicken broth
  • 2 cups non-fat milk
  • 1/4 cup flour
  • 3/4 grated parmesan cheese
  • Salt to taste
  • 1 tbsp truffle oil
  • 1 box of white mushrooms (about 12 oz)
  • Optional: shaved truffles

Notes and tips

  • I like to use a non-stick pot or saucepan to cook with so that I don’t risk my sauce sticking.
  • If you like garlic or shallots, feel free to add more!
  • To ensure that the flour doesn’t clump, dissolve it in some cold water first. I learned this this the hard way when I put the flour in the hot sauce and it all clumped together. Thankfully, my mom helped me sift my clumpy sauce through a sifter so that my sauce was smooth. And then gave me the helpful tip.
  • Add more flour if you want the sauce to be thicker. Add more milk if you want the sauce to be thinner.

Putting it together

Prepping the garlic and shallot

  1. Mince the garlic.
  2. Mince the shallot.

Prepping the mushrooms

  1. Cut the mushrooms into thin slices.

Cooking the sauce

  1. In a medium pot or saucepan, heat up the olive oil on high heat.
  2. Once you start to see the oil pop, lower the heat to low and add in the garlic and shallots and sauté until it’s almost browning.
  3. Add the chicken broth and milk and keep stirring. Bring your sauce to a boil on high and then turn it back down to low when it starts bubbling.
  4. Stir in some of your flour to thicken the sauce.
  5. Add in the mushrooms.
  6. Turn the heat down and let it sit for about 30 minutes, stirring occasionally.
  7. After the 30 minutes, add in the parmesan and truffle oil and stir.
  8. Pour over the meal of your choice. Maybe over some potato gnocchi?
  9. If you want to be extra, add some more grated cheese and shred some fresh truffles over your sauce.

Verdict

I don’t know if it was worth the year and a half wait, but my family was very satisfied with the meal that I made. The sauce turned out really well and had a nice creamy consistency, freshness from the garlic, shallots and mushrooms, and delicious flavor from the truffle oil. I was pretty impressed with how it turned out would definitely recommend this to anyone who wants to make an amazing sauce with not a lot of effort. I would totally make this for my next dinner party!

Links

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