Creamy Mushroom Sauce
User Reviews
5
Creamy Mushroom Sauce
Description
Creamy Mushroom Sauce combines neutral cooking oil with a mixture of sliced mushrooms, such as chestnut, button, porcini, and portobello varieties, cooked gently with finely chopped garlic and fresh thyme leaves until softened and juices release. Vegetable stock and heavy cream are stirred in, and the sauce simmers briefly to thicken and develop flavors. Salt and freshly ground black pepper are added to balance seasoning.
The creamy texture is achieved through the addition of cream, which enriches the mushroom's earthy tones and binds the sauce. If a thicker consistency is desired, a small amount of flour or cornflour can be stirred in. The sauce is adaptable to various mushroom types and can be enhanced with red wine for deeper flavor.
This sauce is well-suited for dressing steak, chicken, or pasta dishes, adding a comforting layer of flavor and moisture. Using fresh thyme provides aromatic notes, and heating the cream gently prevents curdling, preserving smoothness.
When fresh thyme isn't available, dried thyme can substitute in a smaller amount to maintain herbal character. Attention to garlic timing avoids bitterness while cooking.
Ingredients
- 1 tablespoon neutral cooking oil generic cooking oil
- 2 cups mushrooms chestnut, button, porcini, baby portabella, portobello), sliced, 400g
- 1 clove garlic finely chopped
- 1 teaspoon thyme fresh leaves
- ½ cup vegetable stock or broth, 120ml
- ½ cup heavy cream double cream, or dairy-free cream
- salt
- black pepper
Instructions
- Heat the oil in a large pan or frying pan over a medium/low heat, then add the mushrooms, garlic and thyme and cook for about 7 minutes until soft and the mushrooms have released their juices.
- Add the stock and cream and stir to combine, then simmer for a few minutes to thicken slightly, and season to taste with salt and pepper.
- TIP: if you want your sauce thicker, stir in a teaspoon of flour or cornflour.
Notes
- Slice mushrooms evenly for uniform cooking and gravy consistency.
- Add garlic after mushrooms begin to soften to prevent bitterness.
- Use gentle heat when adding cream to avoid scalding and curdling.
- Simmer longer on low heat to achieve desired sauce thickness; dairy-free creams may require more time.
- Try ½ cup red wine added before cream for a richer mushroom sauce.
- If fresh thyme is unavailable, use about ½ teaspoon dried thyme instead.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 146 kcal
% Daily Value*
| Calories | 146kcal | 7% |
| Carbohydrates | 3g | 1% |
| Protein | 2g | 4% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 41mg | 14% |
| Sodium | 131mg | 5% |
| Potassium | 178mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 524IU | 10% |
| Vitamin C | 2mg | 2% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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