Recipe Sourced from sweetpaulmag.com
This is a rich and decadent cream sauce flavoured with mushrooms and dill! The sauce is so good, not just on pasta, but also on mashed potatoes, chicken, steak, fish or lamb… or just about anything!
Ingredients
250gm of your favourite mushrooms, sliced
1 medium onion, chopped
2 garlic cloves, chopped
olive oil
½ cup chicken stock
1 ½ cups heavy cream
2 tablespoons fresh dill, chopped
salt and pepper
Method
Heat a cast-iron pan over medium heat, and sauté mushrooms, onion, and garlic in olive oil until the mushrooms start turn golden and the onion is soft.
Add the chicken stock, cream, and fresh dill. Let the sauce simmer for 5 minutes, and season with salt and pepper.
Cook up enough pasta for four people. Remember to add salt to the water! Strain and place in a bowl. Add the sauce, toss, and serve with shaved Parmesan on top.
Enjoy with a glass of Pfeiffer Carlyle Shiraz.
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