A few weeks ago, I had the incredible fortune of coming across The Ascent Blog, and specifically, this recipe for a Paleo rosemary mushroom cream sauce. I'm not sure if you've heard of the Paleo diet - but essentially it involves not eating anything that cavemen didn't eat and this means no pasta, milk/cream, candy, etc. Since Josh and I are not now, nor do we plan on ever being, on this diet, I made a few modifications and got the most delicious mushroom cream sauce ever.
First, I gathered (in an un-cavemanwoman like style) all of the ingredients together.
1 cup each of 3 different kinds of mushrooms: shitake, baby bella, and the regular basic mushrooms
2 shallots, diced
2 cloves of garlic, minced
1 cup of heavy cream
3 tablespoons of butter
1-2 sprigs of fresh rosemary
garlic powder, to taste
salt and peper, to taste
I joined this with a delicious roast chicken that I completely un-shamefully purchased, already roasted, from the grocery store. On a weeknight, for 2 people, this was the perfect way to go about getting a roasted chicken.
In a large saute pan, I melted the butter over medium heat, and then added the diced shallots and minced garlic.
After about 5 minutes, add in your assorted mushrooms. Your deliciously wonderful assorted mushrooms.
Cook the mushrooms for about 10 minutes, stirring frequently to fully cook the mushrooms. Add the cream, and mix well. Bring to a simmer and continue to stir frequently, until the cream begins to reduce a bit.
Add the rosemary and mix well.
Season with garlic powder, salt and pepper to taste. Allow to simmer for about 5-8 more minutes, continuing to stir frequently.
Finally, add in your roasted chicken, mix well, and serve!
This meal was so delicious - and I am looking forward to make it a family staple in our home!