Lobster Mushroom and Roasted Garlic Sauce for Pasta
Makes 4 servings2 whole garlic bulbs wrapped in foil (use the entire bulbs, not the
little cloves)
3 tablespoons butter
1/4 cup chopped sweet white onion
4 cups thinly sliced lobster mushrooms
1 cup chicken broth
1 teaspoon dried thyme
2 bay leaves (remove from sauce after cooking)
1 cup half and half cream
2/3 cup fresh parmesan or Pecorino Romano or Gruyere cheese, grated
Preheat oven to 375°F and roast the garlic 1 1/4 hours.
Cook the mushrooms and onions in the butter, on medium heat, for three
minutes. Add the broth, thyme, and bay leaves. Turn to low heat and
simmer until the liquid is reduced by half (it takes a few minutes).
Squeeze out the garlic into a small bowl - be careful, it's hot, so
release the steam first. Mash garlic with a fork until smooth, then add
it to the sauce.
Simmer one minute, remove the bay leaves, add the cream and the cheese
and stir a couple more minutes until the cheese has blended. Taste it
and add salt to your liking.
Some people add a dash or two of hot sauce. Serve immediately over
cooked pasta. This is a crowd pleaser!! This recipe serves about 4 so if
you have a crowd, double it.
Note:
The garlic, when slow roasted, will be very gentle in flavor, merely
adding a wonderful richness to this lovely white sauce.
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Source: rec.food.recipes
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