White Mushroom Pasta Topping (Print Version)

# Ingredients:

→ Sauce

01 - 1 ¼ cups dairy blend (equal parts milk and cream)
02 - ¾ cup chicken stock
03 - 1 teaspoon English sauce
04 - 1 teaspoon crushed parsley leaves
05 - ½ teaspoon each: crumbled basil, yellow mustard powder
06 - ¼ teaspoon each: crumbled thyme, powdered sage

→ Mushrooms/Other

07 - 12 oz mushrooms, cut into slices, washed and thoroughly dried
08 - 1-2 tablespoons light cooking oil
09 - ½ cup clear wine or extra chicken stock
10 - 3 tablespoons softened butter
11 - 3 cloves garlic, finely chopped
12 - 2 tablespoons plain flour
13 - ½ cup fresh-grated Asiago, from solid cheese block
14 - ½ cup fresh-grated Parmesan, avoid pre-packaged kind
15 - 20 oz stuffed pasta pockets, from fridge or freezer
16 - Chopped fresh parsley for topping

# Instructions:

01 - Stir together the dairy blend, chicken stock, English sauce, and all the dried herbs and spices in a container with a pouring edge. Put aside for later.
02 - Get all your other stuff measured before you start cooking. Fill your pasta pot when the mushrooms are almost done.
03 - Warm cooking oil in a big, deep pan on medium-high fire. Toss in half your mushrooms, letting them sit untouched for 3-4 minutes per side. Keep them spaced out so they brown instead of steam. Add oil if needed. Take them out when golden and set aside. Do the same with the rest.
04 - Turn off the heat and let the pan cool a bit. Pour in the wine to the same pan and switch heat to medium. Scrape all the tasty bits off the bottom with your spatula. Cook until liquid shrinks by half, about 4 minutes.
05 - Drop butter into the pan and add the chopped garlic. Let cook for 2 minutes. Sprinkle in flour and stir non-stop for 1-2 minutes.
06 - Lower heat to medium-low. Slowly pour in your spiced liquid mix a little at a time, stirring constantly. Let it bubble gently, then turn down to a light simmer.
07 - While your sauce bubbles, cook your pasta pockets following the package directions. Don't forget to set a timer so they don't get mushy. Drain when done.
08 - Turn heat way down and mix in both cheeses until smooth. Add your cooked mushrooms back to the sauce.
09 - You can either put pasta on plates and pour sauce on top, or mix the pasta right into the sauce pan very gently. Sprinkle with fresh parsley before eating.

# Notes:

01 - Make sure your mushrooms have no water on them before cooking or they won't get that nice brown color.
02 - Try using Chardonnay or Pinot Grigio if you're adding wine to the dish.
03 - Always shred cheese yourself from a block for a smoother sauce texture.
04 - This creamy topping works great with many fillings like spicy sausage, chicken with roasted garlic, or even seafood.
05 - You can swap the pasta pockets for ring-shaped tortellini or flat fettuccine noodles too.

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