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Versatile Creamy Mushroom Sauce

Close-up of sautéed mushroom slices generously coated in a creamy mushroom sauce, garnished with fresh parsley.
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A rich, savory mushroom sauce made from scratch that pairs well with steak, chicken, pasta, or vegetables.

Ingredients

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  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 pound cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • 1/4 cup dry white wine or chicken broth
  • 1 cup heavy cream (or substitute with 1 cup vegetable broth plus 1 tablespoon cornstarch mixed with 2 tablespoons cold water for a lighter version)
  • 1/2 cup beef or vegetable broth
  • 1/4 cup grated Parmesan cheese (optional)
  • 1 teaspoon fresh parsley, chopped
  • Salt and black pepper to taste

Instructions

  1. Heat the butter and olive oil in a large skillet over medium-high heat.
  2. Add the sliced mushrooms and cook without stirring for 3-4 minutes until they brown. Stir and continue cooking until all moisture evaporates and the mushrooms are deeply browned, about 8-10 minutes total.
  3. Add the minced garlic and dried thyme to the skillet. Cook for 1 minute until fragrant.
  4. Pour in the white wine or broth. Scrape up any browned bits from the bottom of the pan and let the liquid reduce by half, about 2 minutes.
  5. Stir in the heavy cream and the remaining broth. Bring the mixture to a simmer.
  6. If using the lighter substitute, whisk in the cornstarch slurry now and simmer until the sauce thickens.
  7. Reduce the heat to low. Stir in the Parmesan cheese, if using. Season with salt and pepper.
  8. Simmer gently for 2-3 minutes until the sauce reaches your desired thickness. Do not boil after adding cream.
  9. Stir in the fresh parsley just before serving.

Notes

  • For a thicker sauce, simmer longer or add a small amount of cornstarch slurry near the end.
  • This sauce is excellent over grilled steak, pan-seared chicken breast, tossed with fettuccine, or spooned over baked potatoes.
  • To make this sauce dairy-free, substitute the butter with olive oil and use full-fat coconut milk or cashew cream instead of heavy cream.

Nutrition

Find it online: https://whiskdaily.com/versatile-creamy-mushroom-sauce-recipe/