This creamy Oregon mushroom sauce is pure comfort in a bowl — rich, earthy, and unbelievably easy to make. Start by searing tender beef and golden chanterelles, then let everything simmer in our Craft & Kitchen Wild Oregon Porcini Mushroom Marinara for that deep, savory flavor. Toss it all with your favorite pasta and crown it with a scoop of milky burrata for a decadent, show-stopping finish. It’s the kind of dish that looks fancy but comes together with weeknight ease — a total win for mushroom lovers everywhere.
Serves: 6
Difficulty: easy
Prep time: 10 min
Cook time: 12-15 min.
Allergens: dairy, wheat
Ingredients
- 1 lb. Royal Ranch beef chuck roast or stew meat, bite size chunks
- 2 T Sebastiano’s extra virgin olive oil
- ½ t each salt and pepper
- 2 medium shallots, minced
- 2 T garlic, minced
- 4 sprigs fresh thyme
- 4 cups beef broth
- 1 jar Craft and Kitchen Wild Oregon Porcini Mushroom Marinara
- 1 c Umpqua heavy cream or half and half
- ¼ c butter
- 8 oz. wild chanterelle mushrooms
- 1 lb. Craft and Kitchen Linguini Pasta, cooked
- 2 burrata cheese balls
Steps
- Season beef well with salt and pepper. In large skillet or braising pot, sear beef on all sides in olive oil over medium high heat, 3 min.
- Add shallots and cook 1 min. more.
- Add garlic and thyme and stir until fragrant, 30-45 seconds.
- Add broth and bring to a simmer. Cover and turn heat to low, simmering slowly (small bubbles around edge) until beef is fork tender, 35-45 min.
- Stir in jar of pasta sauce and cream, bringing back to a simmer. Remove from heat and keep warm.
- Meanwhile, sauté mushrooms in butter over medium high heat just until softened, 2 min. Add to beef sauce.
- Boil pasta according to package directions. Drain, reserving 1 cup pasta water. Toss pasta with beef sauce, adding pasta water as needed to thin sauce/coat pasta.
- Quarter burrata cheese and place over top of pasta. Serve immediately.
