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Best Creamy Mushroom Ravioli Sauce Recipe

Best Creamy Mushroom Ravioli Sauce Recipe
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A rich, umami-packed mushroom sauce with heavy cream, herbs, and optional cheese. Perfect for pairing with any ravioli, this dairy-free or vegan-friendly version is quick and elegant. Simmer mushrooms until golden, then create a luscious sauce in minutes.

Ingredients

Scale

8 oz cremini or baby bella mushrooms, cleaned and sliced
2 tbsp butter or garlic-infused olive oil (for dairy-free)
1 small shallot or 1/4 cup chopped onion
2 garlic cloves
1 cup heavy cream (room temperature)
1/4 cup freshly grated Parmesan or nutritional yeast (for vegan)
1 tbsp chopped fresh thyme or parsley
Salt and pepper to taste
1/4 cup vegetable broth for deglazing (optional)

Instructions

Wipe mushrooms clean with a damp cloth; slice evenly for uniform cooking
Heat butter or garlic-infused olive oil in a skillet over medium heat
Sauté shallot and garlic 2-3 minutes until fragrant but not browned
Add mushrooms in a single layer. Cook undisturbed 5 minutes until golden browned. Stir and cook 5 more minutes. Transfer to a bowl
Add vegetable broth (optional), scraping up browned bits with a wooden spoon. Simmer 2 minutes to reduce
Return mushrooms to the pan. Stir in heavy cream and cook until gently bubbling. Add Parmesan/nutritional yeast and stir until melted and smooth (3-4 minutes)
Remove from heat. Stir in herbs, salt, and pepper. Adjust seasoning if needed

Notes

Swap butter with coconut milk or cashew cream for vegan richness
Cook shallot first before adding garlic to avoid overbrowning
Store in airtight containers or reheat within 3 days, or freeze up to 2 months
For a thicker sauce, puree 1/2 the mushrooms before returning to the pan

Nutrition

Find it online: https://yumandrun.com/best-creamy-mushroom-ravioli-sauce-recipe/