There are countless ways to prepare and serve pasta. From classic spaghetti and comforting mac and cheese, to family-style lasagna and, well, the list goes on. I typically opt for classic spaghetti and meatballs swimming in red sauce, but this week, my husband and I teamed up to combine his prowess for mushroom foraging with my love for boozy infusions. The result? A white sauce so rich, creamy and full of flavor, it just beckons to be smothered atop heaping servings of cheese filled tortellini. I used Hogue Cellars’ Sauvignon Blanc for this rich and buttery sauce. The crisp balance of flavors found in this Sauvignon Blanc are the perfect complement to this heavily Pacific Northwest influenced sauce.
Prep time: 15 minutes
Cook time: 15 minutes
Serves: 6
Ingredients:
1 pint heavy whipping cream
1 shallot (minced)
3 cloves garlic (minced)
2 cups chanterelle mushrooms
1 cup chicken stock
½ cup Hogue Cellars Sauvignon Blanc
¼ cup Parmesan cheese
4 tablespoons butter (plus more for sautéeing)
4 tablespoons flour
salt and pepper to taste
Directions:
In a large saucepan, sauté shallot and garlic in butter. Add the chanterelles and sauté until lightly browned. Add the chicken stock to shallot, garlic, chanterelle mixture and let simmer on low.
In a separate saucepan, prepare a roux by melting 4 tablespoons of butter and adding 4 tablespoons of flour, mixing constantly with a fork until smooth. Add the heavy whipping cream and Parmesan cheese to the roux, mixing constantly. Once the ingredients are well combined, use a whisk to slowly incorporate the roux into the stock mixture.
Add the white wine, and salt and pepper to taste. Cover the sauce and let it the sauce cook on low for about 15 minutes, allowing the flavors to meld together.
Of course, you can serve this sauce with any type of pasta, but I recommend using a tortellini or ravioli filled with cheese, spinach or both.
