My daughter knows the quickest way to get me to go to the grocery store is if I’m dangerously close to running out of half and half. It’s pretty much the same way with butter and there’s always a fresh container of whipping cream in the fridge.

My favorite sauce is a cream sauce and I love to experiment with various flavors, but a good, basic cream sauce is pure magic to my pallet. I’m obsessed with mushrooms and when I found this recipe combing mushrooms in a cream sauce, it was a must try and it turned out magnificently! Simple and tasty is a winning combination in my book, and the recipe site, Damn Delicious, rarely disappoints.

This recipe serves four, so I cut every measurement in half and it made plenty for one with a little leftover. I used spinach fettuccini and Baby Bella mushrooms, because it’s what I had on hand, but you can use any type pasta and mushrooms. I used extra chicken stock instead of wine and the recipe calls for fresh thyme which I used, but you could substitute with fresh rosemary or basil.

Here’s the recipe. Bon appétit !

Feature Photo by Gaelle Marcel on Unsplash