Ingredients
- 1/4 cup of Grassland Salted Butter
- 1 pound of fresh oyster mushrooms chopped
- 1 1/2 cup of Port Wine
- 2 cups of evaporated milk
- 1/4 cup chopped fresh basil
- Salt and ground pepper to taste
Instructions
- Melt the butter in a large skillet over medium heat. Add mushrooms; cook and stir until tender.
- Stir in the wine, and simmer until the liquid has reduced by half.
- Stir in evaporated milk, and simmer again until the sauce becomes a thick gravy. Stir in the basil just before serving, add salt and pepper to taste.
- Pour sauce over your favorite Gnocchi in a serving bowl
- Add a little chopped green onion to enhance all of the delicate flavors. Also works well with a sprinkle of parmesan cheese.