How to Make a Mushroom Pasta Sauce
If you want to make a delicious creamy mushroom pasta sauce, blend mushrooms with garlic and parsley in a food processor. Cook the mushrooms in butter or olive oil over medium-high heat until all of the liquid evaporates and the mushrooms are soft and dark-colored. When the mushrooms are cooked, add fresh cream, salt, and pepper to the pan and cook for a few more minutes. Toss the mixture with cooked pasta, then sprinkle with Parmesan cheese and serve.
Place 8 oz. (200 g) of mushrooms into a food processor, along with half a clove of garlic and 1/2 cup (20g) of parsley. Chop it in the food processor until the mushrooms are in small pieces. The size of the chopped mushrooms depends upon personal preference. You can chop them very tiny or leave them in larger sizes. If you do not have a food processor, chop the mushrooms, parsley and garlic by hand. Cook mushrooms in a pan over medium high heat with 2 tbsp. (29.6 ml) of butter or olive oil. You can also mix 1 tbsp. (14.8 ml) of butter with 1 tbsp. (14.8 ml) of olive oil for a more complex flavor. Cook until all the liquid has evaporated and the mushrooms are soft and dark colored. Pour in 3.4 oz. (100 ml) of fresh cream. Add salt and pepper to taste. Cook until creamy and thoroughly mixed together.  Toss with pasta, sprinkle with Parmesan cheese and serve.  Chop 8 oz. (227 g) of mushrooms by hand or in a food processor. Heat 1 tbsp. (14.8 ml) butter over medium heat. Add your mushrooms, 4 minced shallots, 4 minced garlic cloves and 2 tbsp. (28.3 g) of chopped dried sage. Allow the mushrooms to brown on 1 side before stirring. Then, leave them to brown for a few minutes after stirring. Turn the heat down to low after 5 minutes. Cook until mushrooms are soft and dark. Add 1 tbsp. (14.8 ml) butter and 3 tbsp. (18.6g) flour. Stir rapidly until a paste forms. Pour in 1 cup of white wine (236.5 ml) and 1/2 cup (118 ml) of boiled vegetable, chicken or beef broth. Whisk over medium heat until the sauce thickens into the consistency of gravy. Stir in 1/2 cup (20g) of chopped flat-leaf parsley and salt and pepper to taste.  Toss with pasta, sprinkle with Parmesan cheese and serve.  Dice 1 large onion or 2 medium onions.  Heat 3 tbsp. (44.4 ml) olive oil in a pan over medium heat. Add the onions, 1/2 tsp. (2.5 g) of salt and 1/4 tsp. (0.7 g) of pepper. Cover and cook for about 8 minutes, until the onions are softened. Add 3 minced garlic cloves and 8 oz. (227 g) chopped mushrooms. Cover at cook for 6 more minutes.  Add 1/3 cup (78 ml) dry red wine. Cook for 3 minutes, uncovered. Add 1/4 cup (10g) of chopped fresh parsley and 1/4 cup (10g) of chopped fresh oregano. Cook for 4 minutes. Add 1 28 oz. can (793 g) of crushed tomatoes. Heat thoroughly. Add 1 cup (40 g) of chopped fresh basil.  Toss with pasta, sprinkle with Parmesan cheese and serve.  
Place 8 oz. Cook mushrooms in a pan over medium high heat with 2 tbsp. Pour in 3.4 oz. Cook until creamy and thoroughly mixed together. Toss with pasta, sprinkle with Parmesan cheese and serve. Chop 8 oz. Heat 1 tbsp. Turn the heat down to low after 5 minutes. Add 1 tbsp. Pour in 1 cup of white wine (236.5 ml) and 1/2 cup (118 ml) of boiled vegetable, chicken or beef broth. Stir in 1/2 cup (20g) of chopped flat-leaf parsley and salt and pepper to taste. Toss with pasta, sprinkle with Parmesan cheese and serve. Dice 1 large onion or 2 medium onions. Heat 3 tbsp. Add 3 minced garlic cloves and 8 oz. Cover at cook for 6 more minutes. Add 1/3 cup (78 ml) dry red wine. Add 1/4 cup (10g) of chopped fresh parsley and 1/4 cup (10g) of chopped fresh oregano. Add 1 28 oz. Add 1 cup (40 g) of chopped fresh basil. Toss with pasta, sprinkle with Parmesan cheese and serve. 