Mushroom Sauce
User Reviews
5
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Prep Time
8 mins
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Cook Time
12 mins
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Total Time
20 mins
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Servings
4
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Calories
337 kcal
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Course
Condiments
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Cuisine
American
Mushroom Sauce
Description
The preparation starts by cooking sliced mushrooms in butter and olive oil until golden brown, allowing natural moisture to evaporate and develop a caramelized surface. Garlic is added briefly near the end of mushroom cooking for aroma. White wine is then deglazed into the pan, cooking off most of its alcohol and concentrating flavor. Chicken broth, heavy cream, and finely grated Parmesan cheese are stirred in and simmered gently to thicken the sauce without curdling the cream.
Thyme adds an herbal lift to the sauce, balancing the richness of cream and cheese with fresh, woody notes. The finished sauce is smooth, moderately thick, and carries earthy mushroom flavor layered over a creamy background. The Parmesan helps both with flavor and sauce texture, melting fully into the mixture.
This sauce is suited for spooning over steak or other cooked proteins, tossing through pasta dishes, filling baked potatoes, or serving alongside roast meats and omelets. Its creamy consistency and balanced seasoning make it adaptable as a sauce or accompaniment to enhance various dishes.
Ingredient notes include suggestions on mushroom types, wine substitutes, cream types and thickening methods, and the importance of fresh grated Parmesan for proper melt and flavor. The recipe yields enough sauce for multiple servings, suitable to accommodate various main course uses.
Ingredients
- 2 tbsp butter unsalted
- 1/2 tbsp olive oil
- 300g / 10 oz mushrooms , sliced (Note 1)
- Pinch salt
- Pinch black pepper
- 2 garlic minced, cloves
- 1/4 cup (65 ml) white wine dry (Note 2 subs, or rose
- 1/2 cup (125 ml) chicken broth or vegetable broth
- 1 cup (250 ml) heavy cream Note 3, thickened cream
- 1/2 cup parmesan ,finely grated (30g / 1 oz) (Note 4)
- 2 tsp thyme or 1/4 - 1/2 tsp dried, fresh leaves
Instructions
- Heat oil and melt butter in a skillet over medium high heat. Add mushrooms and leisurely cook until golden brown - takes about 4 to 5 minutes. No need to stir constantly.
- Just before they're done, add the garlic and a pinch of salt and pepper. Cook until garlic is golden (~ 1 minute).
- Add white wine - it will sizzle! Stir, scraping the bottom of the skillet, for 1 minute or until mostly evaporated.
- Add broth, cream and parmesan. Stir, then lower heat to medium so the sauce is simmering - do not boil rapidly, cream may split.
- Stir occasionally and simmer for 2 - 3 minutes until it thickens. It shouldn't be super thick, this is a rich sauce.
- Stir through thyme, adjust salt and pepper to taste. Remove from stove.
- Serve over steak or other cooked protein. Toss through pasta, stuff into baked potatoes, serve with roast beef, chicken or pork, smothered omelettes. See in post for more ideas!
Notes
- Use any mushrooms, such as white button or cremini; more mushrooms can be added when stuffing potatoes.
- Avoid oaky or sweet wines; dry white wines like Sauvignon Blanc or rosé are preferred; substitute extra broth if no wine is used.
- Use heavy or thickened cream (30%+ fat); for lighter cream, mix with cornstarch to thicken.
- Grate Parmesan finely from a block for proper melting and to avoid grit; pre-shredded cheese won't melt well.
- This sauce serves 4-5 portions or can cover 250g of pasta or 2-3 large sweet potatoes generously.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 337 kcal
% Daily Value*
| Calories | 337cal | 17% |
| Carbohydrates | 5g | 2% |
| Protein | 6g | 12% |
| Fat | 31g | 48% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 101mg | 34% |
| Sodium | 157mg | 7% |
| Potassium | 319mg | 7% |
| Sugar | 1g | 2% |
| Vitamin A | 1130IU | 23% |
| Vitamin C | 3.1mg | 3% |
| Calcium | 130mg | 13% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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