Creamy Baby Bella Sauce

Creamy Baby Bella Sauce
4.5 from 2 ratings
This rich, savory sauce is perfect to serve on top of pork chops or tenderloin if you want to make it feel special without a ton of extra effort. Baby bella mushrooms, aka cremini mushrooms, are simply small-sized portabella mushrooms. Their darker color and deeper flavor taste great here, but button mushrooms work too. If you have access to morels, fresh or reconstituted dry, they add a superb flavor and texture as well.
Prep Time
Cook Time
Creamy Baby Bella Sauce
Total time: 20 minutes
  • 2 tablespoon unsalted butter
  • 1/2 pound fresh baby bella or button mushrooms, thinly sliced
  • 1/4 cup dry white wine or vermouth
  • 2 cloves garlic, very thinly sliced
  • 4-6 fresh (or reconstituted dried) small morel mushrooms, halved, optional
  • 1 tablespoon drained capers
  • 1/2 teaspoon dried porcini powder, optional (see note)
  • 1/2 teaspoon minced fresh rosemary or ¼ teaspoon dried
  • salt, freshly ground black pepper
  • 1/4 cup mascarpone or heavy (whipping) cream, plus more as needed
  • 1-2 skinny green onions, trimmed, thinly sliced
  1. Heat a 10-inch nonstick skillet over medium heat. Add 2 tablespoons butter and ½ pound sliced mushrooms. Saute until nicely golden, 3 to 4 minutes. Add ¼ cup dry white wine and simmer until the liquid is reduced by half.
  2. Add 2 thinly sliced garlic cloves and cook 1 minute. Add 4 to 6 halved morel mushrooms if desired, 1 tablespoon drained capers, ½ teaspoon dried porcini powder and ½ teaspoon minced fresh rosemary (or ¼ teaspoon dried). Season with ½ teaspoon salt and ¼ teaspoon fresh black pepper.
  3. Swirl in ¼ cup mascarpone or heavy cream until heated through. Add green onions.
  4. Cover and refrigerate up to several days. Reheat to serve, adding a little water (or more cream) to loosen the sauce as desired.