Sauteed Cordyceps Mushroom Sauce

15 Oct

Written on October 15, 2019

Posted in: Recipes

Written by Molly Miller

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recipe mushroom

Today, Om Mushrooms joins The Fruitful Life Blog to share the wonders of healthy mushrooms, specifically their mushroom superfood powders! And what better sauce to add powders to than to a mushroom sauce? We love to serve this over NOW Organic Quinoa Spaghetti.

Servings: 6-8

Prep time: 10 minutes

Cook time: 10 minutes

Ingredients:

3/4 cup extra virgin olive oil or avocado oil

1 cup of fresh, sliced mushrooms

1 tablespoon Om Cordyceps Powder

3 large cloves of crushed garlic

1/2 cup vegetable broth

1/4 cup dry white wine

1 cup heavy cream or coconut cream

1/2 cup grated parmesan

Salt and pepper to taste

Directions:

1. Heat oil in a skillet over medium-high heat.

2. Sauté mushrooms in the skillet until golden brown.

3. Once browned, add cordyceps powder and garlic. Cook for 1 minute – be careful not to burn the garlic!

4. Add white wine and scrape the bottom of the skillet with a wooden spoon until the alcohol has evaporated – about 2 minutes.

5. Add broth, cream, and parmesan. Stir, then lower heat to a slow simmer. Stir occasionally as it simmers.

6. Add salt and pepper to taste. Once slightly thickened, remove from stove and serve over your favorite pasta!

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Sauteed Cordyceps Mushroom Sauce

Today, Om Mushrooms joins The Fruitful Life Blog to share the wonders of healthy mushrooms, specifically their mushroom superfood powders! And what better sauce to add powders to than to a mushroom sauce? We love to serve this over NOW Organic Quinoa Spaghetti.

Servings: 6-8

Prep time: 10 minutes

Cook time: 10 minutes

Ingredients:

3/4 cup extra virgin olive oil or avocado oil

1 cup of fresh, sliced mushrooms

1 tablespoon Om Cordyceps Powder

3 large cloves of crushed garlic

1/2 cup vegetable broth

1/4 cup dry white wine

1 cup heavy cream or coconut cream

1/2 cup grated parmesan

Salt and pepper to taste

Directions:

1. Heat oil in a skillet over medium-high heat.

2. Sauté mushrooms in the skillet until golden brown.

3. Once browned, add cordyceps powder and garlic. Cook for 1 minute – be careful not to burn the garlic!

4. Add white wine and scrape the bottom of the skillet with a wooden spoon until the alcohol has evaporated – about 2 minutes.

5. Add broth, cream, and parmesan. Stir, then lower heat to a slow simmer. Stir occasionally as it simmers.

6. Add salt and pepper to taste. Once slightly thickened, remove from stove and serve over your favorite pasta!

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