The Universal Mushroom Sauce

In days when the inspiration muse doesn’t strike, it is always helpful to fall back on some good old recipes you know and tried before. One of them is my mushroom sauce.
A humble sauce but not with a humble attitude, my universal mushroom sauce makes many dishes happy, such as pastas (linguine in my case), stuffing, etc.
The one discussed here is a fresh linguine pasta I made with Semolina (Durum) flour.

Mushroom Sauce
Mushroom Sauce

It has a sublime texture, aroma and taste using simple but excellent ingredients such as garlic, plum tomatoes, mushroom and olives.

Mushroom Sauce Ingredients

Prep It

It takes about 20-25 minutes to have the sauce ready

– 1 Tbs Extra Virgin olive oil
– 3 Tbs butter (unsalted butter)
– 1 clove garlic (finely chopped)
– 1 Lb white mushrooms (halved or quartered if large
– 1 Ts fresh thyme (or rosemary)
– salt & freshly ground pepper to taste
– 2 diced plum tomatoes (peeled and seeded)
– 1/4 cup Kalamata olives, pitted and diced
– 1 Tbs parsley (chopped)

Saute the sliced mushrooms

Over medium heat, in a large frying pan, melt the butter with the oil. Stir in the chopped garlic and cook until lightly golden (30 sec). Immediately add the mushrooms, thyme (or rosemary), salt and pepper. Cook, stirring frequently for about 10 minutes until mushrooms start browning.

Mushroom sauce ready!

Add the diced tomatoes, olives, and continue cooking until the juices are evaporated. Remove from heat, and add the parsley. Presto! You’re done.

It went superb over the fresh linguine pasta I made a day ahead. I’ll document fresh pasta in the next post including a video also.

Mushroom Sauce Linguine

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11 thoughts on “The Universal Mushroom Sauce”

  • Gabi, this recipe is similar to a recipe my wife likes to make and I love it! But one question: why unsalted butter? As for the pasta, I enjoy making fresh pasta and haven’t done so in a while. So, I will make some myself tomorrow. Thanks for sharing your universal mushroom sauce! 🙂 Yum.

  • Hey Sam!

    The thing with the unsalted butter is to avoid over salting as I did once using the olives and capers. I am using salted butter indeed but thought unsalted would do well for a fool-proof recipe.

    I do fresh pasta pretty often lately since it is such a fast thing! I have the footage already taken and will post a video – as if there aren’t enough online – Lol. Thanks for the comment!!

  • Oh wow, that looks great! I swear, with winter coming, I’m positively craving pasta these days. What a great sauce. Thanks so much. 😀

    a.k.a. The Hungry Mouse

  • Jessie: It is indeed a cozy wintery thing to make pasta! Thanks for the comment.

    Zesty: Be my guest! Arlington Heights IL 🙂

    I will do the same sauce on grilled polenta this Friday.

  • I think mushroom is almost everybody’s favourite. THis is definitely a good sauce – great with pasta, rice or even on its own. But if I’m going to cook this dish, I will put tons of mushroom in it. Haha.. I’m so greedy..

  • Cutie: Yes! It takes a ton of mushroom, since they saute down to nothing.

    Joan: Pleased to meet you, thanks for the compliment and subscription!

  • Hi Gabi,

    Love the mushroom sauce. BTW, I used to live in Palatine before I moved to San Antonio so we were practically neighbors. 🙂

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