Creamy Garlic Parmesan Mushroom Cream

On Sunday afternoon we were dining at Cuckoo’s in Coombs and we had this sauce. It is to die for. Total addictive. You have to try it. It will go on anything and be so wonderful.

Of course the Chef couldn’t give us HIS recipe and it is beyond yummy. This is Don’s and is soooo yummy.

• 1 lb. mushrooms, cleaned and quartered
• 3 cloves garlic, minced
• 3/4 cup fresh parmesan cheese, grated
• 3 tbsp. butter
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 2 tbsp. fresh Italian parsley leaves, chopped
• 1 cup heavy cream

Put the butter in a frypan and fry the mushrooms without moving them around. Turn over only when they have a nice crust on the bottom. Add the garlic, salt and pepper and saute for one minute.

Add the cream and bring to a boil,  now add the cheese cooking for 3 minutes. Lower the temperature, add the parsley and simmer for one minute until thick and smooth.

OMG! Chicken, steak, fish, even toast triangles will benefit from this sauce.