Creamy Mushroom Sauce

VIDEO LINK: https://youtu.be/22wi81o6bTc

INGREDIENTS 

• 1 lb. of Pappardelle
• 1 lb. of Mushrooms
• ¼ c. of Olive Oil
• ½ Medium White or Yellow Onion
• 2 Cloves of Garlic
• Pinch of Salt and Black Pepper
• 2 Sprigs of Thyme
• ¼ c. of White Wine
• 2 TBSP of Butter
• 2 TBSP of Flour
• 2 c. of Vegetable Stock
• 1 c. of Heavy Cream
• 1 c. of Grated Parmesan Cheese
• 2 TBSP of Italian Parsley

 INSTRUCTIONS: 

• Clean and slice mushrooms about ¼ inch in thickness.
• Heat pan on med-high and then add olive oil, mushrooms diced onion, chopped garlic, salt and black pepper
• Let cook for about 4-5 minutes while frequently stirring.
• Once the moisture is removed from the mushrooms, add the Thyme and wine and let cook for 2 more minutes.
• Add the butter and then as soon as it melts, add the flour and cook for one minute-frequently stirring.
• Add vegetable stock and let thicken up – frequently stirring.
• Once the sauce has thickened, add the heavy cream, reduce the heat to med-low.
• Once the sauce has thickened again, add the parmesan and parsley, then turn off heat.
• Add your cooked pasta to the pan and mix well and serve immediately.
• You can also add this sauce to any meat, poultry, seafood or vegetable if you desire.