Yield / Serves
2 packet mushrooms (dried porcini)
1/3 cup thinly sliced leek (1 medium)
4 - 5cloves garlic, minced
2 tablespoons butter
2 tablespoons olive oil
1/2 cup fresh button mushrooms, sliced
1 pound fresh cremini mushrooms, sliced
3/4 cup dry white wine
3/4 teaspoon salt
1/4 teaspoon ground black pepper
2/3 cup whipping cream
2 tablespoons all-purpose flour
1 tablespoon snipped fresh Italian (flat-leaf) parsley
2 packages of shelf-stable potato gnocchi
Soak dried mushrooms in enough boiling water to cover about 15 minutes or until soft. Drain, discarding liquid. Squeeze mushrooms to remove additional liquid.
Meanwhile, for mushroom sauce: In a 4- to 5-quart Dutch oven, cook and stir leek and garlic in hot butter over medium heat for 2 minutes.
Using a slotted spoon, remove leek mixture.
Add oil to Dutch oven; heat over medium-high heat. Add porcini mushrooms & button mushrooms, and cremini mushrooms. Cook about 15 minutes or until mushrooms are lightly browned and liquid is evaporated, stirring occasionally.
Stir in wine, salt, and pepper.
In a small bowl, whisk together cream and flour; stir into mushroom mixture. Cook and stir until thickened. Cook and stir for 1 minute more. Stir in leek mixture and parsley.
Meanwhile, cook gnocchi according to package directions. Add gnocchi to the mushroom sauce. Serve gnocchi with mushroom sauce.
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