3 cloves garlic, minced
2 cups beef broth
4 large portobella mushrooms, chopped
3/4 cup butter
1/4 cup heavy cream
1/2 cup arugula
salt & pepper to taste
1/2 teaspoon white truffle oil
salt & pepper to taste
1/2 teaspoon white truffle oil
parmesan to garnish
Melt butter in a large skillet. Add minced garlic and saute for 2 minutes. Add chopped portobella mushrooms. Saute for 3-5 minutes. Add beef broth and cook for 15 minutes or until the sauce has reduced. Add in Arugula, salt & pepper. Cook for another 3 minutes. Stir in the heavy cream. Add homemade or store bought Gnocchi to the sauce. Drizzle with truffle oil and garnish with parmesan cheese.
