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Lunch recipe · from the recipe book

Mushroom Thyme Ricotta Cream Sauce

A silky, savory milk sauce built on browned mushrooms and thyme, enriched with creamy ricotta and a little Parmesan for clinging to pasta.

Mushroom Thyme Ricotta Cream Sauce

Ingredients

  • 3½ cups sliced250 gWhite mushroomsthinly sliced
  • 1 tbsp14 gOlive oil
  • ½ medium60 gYellow onionfinely chopped
  • 3 cloves9 gGarlicminced
  • 2 tsp2 gDried thyme
  • 1½ tbsp12 gAll-purpose flour
  • 1½ cups (350 ml)360 gMilk, 2%
  • ½ cup120 gPart-skim ricotta
  • 3 tbsp grated20 gGrated Parmesan
  • 1½ tsp8 gLemon juice
  • ¼ tsp1.5 gSalt
  • ½ tsp1 gBlack pepper
  • 2 tbsp chopped8 gFresh parsleychopped

Steps

  1. Slice the mushrooms, chop the onion, mince the garlic and chop the parsley before you start.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms in an even layer and cook without stirring for 3 minutes, then stir and cook 3 to 4 minutes more until browned.
  3. Lower the heat to medium, add the onion and cook 3 minutes until soft. Stir in the garlic and the dried thyme and cook 30 seconds until fragrant.
  4. Sprinkle the flour over the mushrooms and stir for 1 minute to cook off the raw taste.
  5. Pour in the milk slowly, stirring constantly, and simmer gently 4 to 5 minutes until the sauce thickens enough to coat a spoon.
  6. Take the skillet off the heat and stir in the ricotta and the Parmesan until smooth and creamy.
  7. Season with the lemon juice, salt and black pepper, then stir in the parsley. Toss with hot cooked pasta, loosening with a splash of pasta water if needed.

Contains: Milk, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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