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.
Make your own dried porcini powder by pulverizing dried porcini mushrooms in a spice grinder or order it online.
- 2 Tablespoons 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
Step 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.
Step 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.
Step 3: Swirl in ¼ cup mascarpone or heavy cream until heated through. Add green onions.
Step 4: Cover and refrigerate up to several days. Reheat to serve, adding a little water (or more cream) to loosen the sauce as desired.
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