Mushroom Cream Sauce

This mushroom cream sauce recipe is purely delicious. The lobster mushrooms have such a unique taste that it’s bound to pleasantly surprise your loved ones. Their texture is so velvety and luxurious. The sauce is perfectly thick, not runny at all, making it very easy to pour over your pastas, steaks etc. The addition of asiago cheese even elevates the umami flavors of the dish, making it elegantly craveable. I’d suggest enjoying it with a nice cold beer or a big bodied white wine.

The flavor of this is amazing! It did get a little thick for me so I added a bit more cream and some chicken broth to thin it out. We served it over spaetzle for a wonderful dinner!

First, IMHO I don't think that cooking wild harvested Lobster mushrooms from raw for 5 minutes in water would get any wild harvested mushrooms up to the temp required to make them safe to eat. I used lobster mushrooms that I found last season (so processed last year by cleaning, slicing then sautéed in EVOO and froze ) thawed. My mushrooms measured 2/3 c. I started with a bit of oil to sauté the (red onion) then added the mushrooms, then the flour (I had the fat and like to cook off the raw flour taste) and then I increased the cream (actually half and half) to 1 cup and used about 6 Tbsp. Asiago. I like how thyme goes with mushrooms so I added about 1/2 tsp. , and the S n P. It was already great. I then added about 1/2 pound of raw shrimp and put about 2/3 pound of spaghetti over the top and put a lid on the pan to let the shrimp cook and the pasta reheat. I had saved about 4 cups of the pasta water and ended up using about 2 cups of it to thin the sauce to a nice consistency after the shrimp were cooked and the pasta incorporated. I loved the lobster mushrooms and shrimp in the asiago cream sauce. Great recipe. Thanks.

Really good! But agree that the cream:flour ratio is off. I used a cup of cream and 2T of flour. Also, I added blanched broccolini to the sauce and served over spinach penne. Will definitely make again.

I made this to go with a bunch of veggies and meats I had left over from a fondue party. It was delicious!! I have never even heard of lobster mushrooms, so ended up using button. I had to add a splash of cream because the sauce was REALLY thick. Tasted great though!

We thought this tasted outstanding! I should give this fewer stars because of the fact that I think the flour:cream ratio is off. When I put the flour into the cream, it immediately made a very thick paste. I think maybe there is a typo in the amount of flour, and I would start with half a teaspoon and work up. I didn't want my rating to deter anyone from trying this! I put this with Easy Crispy Baked Chicken from this site, and we had a marvelous dinner! Thank you!