Creamy Mushroom Sauce
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4
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Calories
270 kcal
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Course
Side Dish, Condiments
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Cuisine
American
Creamy Mushroom Sauce
Description
The recipe starts by cooking sliced mushrooms and chopped onions in a mixture of olive oil and butter until seared and moisture evaporates, concentrating their flavor. Garlic, Dijon mustard, Italian seasoning, and lemon juice are added for a flavorful base. A splash of dry white wine (or broth alternative) deglazes the pan and adds acidity. Heavy cream is stirred in and simmered to thicken and create a smooth, rich sauce.
The result is a creamy, savory mushroom sauce with tender mushroom pieces and a balanced depth of flavor from the herbs, wine, and mustard. Salt and pepper seasoning can be adjusted to taste. Fresh chopped parsley stirred in at the end lends a fresh herbal note. This sauce pairs well with meats, pasta, or vegetables and is best served immediately to retain its creamy texture.
The original notes mention that this recipe is also found on page 248 of the Salt & Lavender: Everyday Essentials cookbook, suggesting a tested and reliable preparation.
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons butter
- 8 ounces cremini mushrooms sliced, or white mushrooms
- 1/2 medium onion chopped
- 4 cloves garlic minced
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon Italian seasoning
- 1/2 teaspoon lemon juice
- 1/4 cup dry white wine or broth (chicken or vegetable
- 3/4 cup heavy cream aka whipping cream
- salt to taste
- black pepper to taste
- 1-2 tablespoons parsley chopped, fresh
Instructions
- Add the oil and butter to a skillet over medium-high heat. Once the butter has melted, add the mushrooms and onions.
- Sauté until the mushrooms have released their water, it cooks off, and the mushrooms and onions are nicely seared (about 10-12 minutes).
- Reduce the heat to medium and stir in the garlic, Dijon mustard, Italian seasoning, and lemon juice. Cook for about 30 seconds.
- Stir in the white wine and let it bubble for about 30 seconds - 1 minute.
- Pour in the cream and cook for another 3-5 minutes or until the sauce has thickened to your liking.
- Season with salt & pepper to taste (I am fairly generous with cream sauces) and stir in the chopped parsley. Serve immediately.
Notes
- This mushroom sauce is best served fresh to maintain creaminess and flavor balance.
- Substitute white wine with chicken or vegetable broth for a milder taste.
- Use fresh parsley to add brightness just before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 270 kcal
% Daily Value*
| Calories | 270kcal | 14% |
| Carbohydrates | 6g | 2% |
| Protein | 3g | 6% |
| Fat | 26g | 40% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 76mg | 25% |
| Sodium | 79mg | 3% |
| Potassium | 309mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 918IU | 18% |
| Vitamin C | 4mg | 4% |
| Calcium | 53mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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