Mushroom, White Wine and Basil Sauce

Mushroom, White Wine and Basil Sauce

This creation came when we were just about to cook our gnocchi. It is so simple and quick and it's also very tasty which helps!

This sauce would suit any pasta dish and some suggestions for variations include:

- Add Chilli for bite.

- Omit Oil for butter and add cream at the end for a creamy version.

-If you can'only find dried porcini mushrooms - prepare them by placing in a bowl and pouring t enough boiling water to cover for 20 minutes or until they've expanded. Drain them, then chop them.

Ingredients
2 tablespoons olive oil
1 teaspoon of butter
350gram white button or swiss brown mushrooms, sliced
150grams fresh porcini mushrooms, sliced
2 teaspoons garlic, chopped finely
1 cup white wine, dry
1 chicken stock cube
1/4 cup fresh basil leaves, thinly sliced
1 pinch ground pepper
Flat leaf parsley, chopped
Prosciutto, fried to serve

In a large fry pan over high heat, heat oil until hot, then add butter stirring into oil until it melts.

Add white/swiss and porcini mushrooms and garlic; cook, stirring occasionally, until mushroom liquid has nearly evaporated, about 6 minutes.

Crush stock cube over mushrooms then add wine; cook, stirring occasionally, until wine is slightly reduced and the stock cube dissolves, about 4 minutes.

Add basil, and pepper and bring to a boil, stirring constantly until well combined. About 1 minute.

Grab your gnocchi or pasta and stir through sauce until well coated.

Serve with fresh parsley sprinkled on top and some crispy prosciutto for added texture.