A delightful creamy mushroom sauce perfect for pairing with your favorite pasta.
Prepare the mushrooms by cleaning them and slicing them thinly. Dice the onion and mince the garlic.
Use a damp cloth to clean the mushrooms instead of washing them to prevent them from absorbing too much water.
Heat the olive oil in a skillet over medium heat. Add the onion and garlic, cooking until softened and fragrant.
Cook the garlic gently to avoid burning, which can make it bitter.
Add the mushrooms to the skillet and cook on medium-high heat until their liquid has evaporated.
Stir occasionally to ensure even cooking and prevent sticking.
Pour in the white wine and let it simmer until reduced by half.
Scrape the bottom of the skillet to incorporate any browned bits into the sauce.
Lower the heat and stir in the cream. Season with salt and pepper to taste.
Keep the heat low to prevent the cream from curdling.
Stir in the parsley and parmesan cheese, mixing until the cheese has melted.
Add the parsley at the end to retain its fresh flavor.
Serve the sauce over your favorite pasta and enjoy.
Garnish with additional parsley and parmesan for a beautiful presentation.
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