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Not a fan of mushrooms? Just add butter! The richest mushroom cream sauce that goes over anything..

When Chase is offshore, I usually eat (fairly) healthy. I won't make things like ice cream & cookies because when they disappear I can't just tell myself "Chase must have ate them all!" It's also my time to try out a healthier options without having to worry if they aren't satisfying (my first experience with a cauliflower crust was not my good!). But every once and a while I make myself a really decadent dinner. It's almost always on a Saturday night when I don't have anything else to do and I have all day to cook. In my mind, nothing is more decadent than a creamy sauce with some sort of homemade pasta.

Last Saturday was one of those "give me allllllll the pasta" kind of nights. I found a great deal on mushrooms (you can almost always find a deal on really high quality mushrooms if you are going to make them the same night in the closeout section in the grocery store), so I settled on a mushroom cream sauce with homemade gnocchi.

FYI, this isn't the meal to count calories... YES, there is a significant amount of butter + cheese + cream... but everything in moderation and sometimes you just have to live...!

I love this sauce over homemade pasta (especially gnocchi!), but it's also good over chicken or a chicken pasta dish. It can even go over steak to be served with some green vegetables (asparagus or brussel sprouts come to mind!)

Mushroom Cream Sauce:


  • 1/2 cup butter

  • 1/4 cup olive oil

  • 2 shallots, diced

  • 1 small onion, sliced

  • 2 cups mushrooms, sliced

  • 3 cloves garlic, minced

  • 2 cups heavy whipping cream

  • 4 ounces cream cheese

  • 1 tablespoon dried parsley

  • 1 teaspoon dried thyme

  • 1 teaspoon lemon juice

  • Kosher salt & pepper, to taste

  • 1 cup parmesan cheese, grated


  1. Melt butter and olive oil in skillet over medium low heat. Add shallots, onions, and mushrooms; sauté until soft. Season with salt and pepper. When it comes to cooking onions and mushrooms low & slow is best. If you have the time, turn the burner down to low and really simmer them for 10-15 minutes, stirring regularly.

  2. When the vegetables are almost done, turn the burner back up to medium heat and add minced garlic; sauté for an additional minute.

  3. Pour in heavy whipping cream and cream cheese, whisk constantly until combined. Add dried parsley, thyme and lemon juice. Turn burner down to low and continue to whisk until sauce thickens.

  4. Add parmesan cheese into mixture and whisk constantly until cheese is melted.

  5. Season with a good amount of pepper and a little additional salt to taste. Garnish with fresh parsley, thyme or oregano if you have it! Serve immediately.



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