CREMA SELVATICA
A rustic, velvety sauce kissed with citrus and earthy mushrooms. Perfect over fresh herb pasta or any noodle of your choosing.
INGREDIENTS
For the Sautéed Mushrooms:
1 to 1½ cups diced mushrooms (cremini, button, or your choice)
2–4 cloves garlic, minced
5 tablespoons olive oil - you may need to add additional olive oil, but start with 5 tablespoons first
Salt & pepper to taste
Optional: a pinch of dried thyme or rosemary for depth
Optional: 1/2 tsp of both garlic and onion powder
For the Cheese Sauce:
2 tablespoons butter or olive oil
2 tablespoons all-purpose flour
1 to 1½ cups milk (whole or 2% for best richness)
½ to 1 cup shredded cheese (Parmesan, pecorino, cheddar, or a mix)
Zest of ½ a lemon
A small squeeze of lemon juice (about 1 tablespoon)
Salt & freshly cracked pepper to taste
Optional:
A pinch of garlic powder or nutmeg
Extra chopped parsley or chives for garnish
INSTRUCTIONS
1. Sauté the Mushrooms
In a skillet over medium heat, warm the olive oil. Add the diced mushrooms and sauté for 5–7 minutes until tender and lightly golden. Add the minced garlic during the last minute, stirring gently until fragrant. Season with salt, pepper, and optional herbs. Remove from heat and set aside.
2. Make the Creamy Cheese Sauce
In a medium saucepan, melt the butter (or heat the olive oil) over low to medium heat. Stir in the flour and cook for 1–2 minutes, whisking constantly to form a smooth roux.
Slowly pour in the milk while whisking to avoid lumps. Let it simmer and thicken for about 3–5 minutes, stirring frequently.
Add the shredded cheese and stir until fully melted into a silky sauce.
Stir in the sautéed mushrooms and garlic. Add lemon zest and a squeeze of lemon juice. Season to taste with salt, pepper, and any optional spices.
3. Finish & Serve
Garnish with fresh herbs like parsley or chives. Pour generously over warm pasta or serve as a dreamy sauce for vegetables or grain bowls.
NOTES FROM MY TABLE
I love using this wild cream with my Selva pasta! It is absolutely delicious!