Mushroom Cream Sauce

1 container sliced mushrooms, cut into bite size pieces
1 shallot, finely chopped
2 cloves garlic, finely chopped
2 T. butter
2 T. olive oil
Salt & pepper to taste
1 T. tomato paste
1 t. basil puree
3 rehydrated sundried tomatoes, finely chopped
½ cup white wine
1 T. butter
½ cup heavy cream

Heat a large sauce pan to medium high heat and add 2 T. butter and 2 T. olive oil. Just as butter has melted, add garlic and shallot and cook 2 minutes or until softened and fragrant. Add mushrooms and let cook for 5-7 minutes depending on how brown you like your mushrooms (I like them pretty dark). After the first 3 minutes of cooking the mushrooms, add salt & pepper and turn the heat up a little to get more color. Pay attention though and stir every so often.

Once the mushrooms are to your liking in color, add the tomato paste and cook 1 minute. Then add the basil puree and sundried tomatoes. Deglaze the pan with the white wine making sure to scrape all the lovely brown bits on the bottom on the pan. Add the last tablespoon of butter and stir until melted. Finally add the heavy cream and cook for an additional 2 minutes or so. You can also let this simmer on very low while you finish cooking your pasta of choice.

We served this on semi-homemade mushroom & cheese ravioli but it would be equally delicious on bowtie or penne pasta. Enjoy!