Recipes

Patty Pan with Cream Sauce  

Portabella Mushrooms

Ingredients

  • Dried Portabella Mushrooms 2 oz
  • Water (hot) 6 cups
  • Olive Oil 2 tbs
  • Yellow Onion (diced) 4 oz
  • Garlic (minced) 2 cloves
  • Patty Pan Squash (sliced) 16 oz
  • White Wine 1/2 cup
  • Heavy Cream 1 cup
  • Kosher Salt 1 tsp
  • Black Pepper 1/2 tsp

Instructions

Rehydrate Your Mushrooms

  1. Place dried mushrooms in a bowl and cover with hot water.
  2. Let soak for 15–20 minutes until tender.
  3. Strain through fine mesh, reserve liquid.
  4. Rough chop mushrooms and set aside.

Build Flavor

  1. Heat olive oil in a large sauté pan.
  2. Add onion and cook until translucent.
  3. Add garlic and chopped mushrooms, sauté 3–4 minutes.
  4. Add squash and season with salt and pepper.
  5. Cook until squash is just tender.

Deglaze & Simmer

  1. Add white wine and reduce by half.
  2. Add reserved mushroom liquid and heavy cream.
  3. Simmer gently until sauce thickens and coats the squash.

Finish & Adjust

  1. Taste and adjust salt and pepper.

Serve

ENJOY!!