This sauce would be delicious served over almost any type of pasta. Dried is fine, but fresh is so much better! Also terrific with stuffed pastas like raviolis, and potato-based gnocchi.
Ingredients
- 2 tablespoons butter
- 2 tablespoons olive oil
- ¼ cup minced shallot
- ½ pound shiitake mushrooms, stemmed, caps cut in ½ -inch strips
- 10–12 ramps (wild leeks), washed well and trimmed, white and light green parts only, cut on the diagonal into 1-inch pieces (see Note*)
- ½ cup dry sherry (may substitute white wine or white vermouth)
- 1 tablespoon thyme leaves
- 1 cup low-sodium chicken broth (may need more for thinning sauce)
- 2 ounces full-fat cream cheese, cut into ½ -inch cubes
- salt and freshly ground pepper, to taste
- 1 tablespoon fresh lemon juice
- ¼ cup chopped parsley, plus more for garnish
- shaved Parmigiano Reggiano for garnish
Preparation
Heat butter and oil in a large, heavy-duty skillet over medium-high heat. Add shallot, mushrooms and ramps and saute about 8–10 minutes, stirring occasionally (if vegetables begin to brown, reduce heat a bit). Deglaze pan with sherry and cook until almost evaporated. Add thyme and chicken broth and bring to a simmer. Add cream cheese and stir with a heatproof rubber spatula until the cream cheese melts into the sauce. For a thinner sauce, just stir in a bit more chicken broth. Season to taste. Stir in lemon juice and ¼ cup parsley.
About this recipe
* Note: If ramps are not available, use 2 or 3 medium leeks, white and light green parts only, quartered and cut into .-inch pieces, then washed and dried thoroughly.
