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Versatile Creamy Mushroom Sauce

Close-up of a white bowl filled with rich, brown mushroom sauce and sliced mushrooms, garnished with fresh parsley.
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Make a rich, savory mushroom sauce quickly. This recipe works well over steak, chicken, pasta, or potatoes.

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
  • 1/2 cup beef or vegetable broth
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon fresh parsley, chopped

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 minutes to allow them to brown.
  3. Stir the mushrooms and cook until they release their liquid and the liquid evaporates, about 5 to 7 minutes total.
  4. Add the minced garlic and thyme. Cook for 1 minute until fragrant.
  5. 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.
  6. Stir in the heavy cream, beef or vegetable broth, and Dijon mustard. Bring the mixture to a simmer.
  7. Reduce the heat to medium-low and let the sauce simmer gently for 5 to 8 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon.
  8. Season with salt and pepper. Stir in the fresh parsley before serving.

Notes

  • For a thicker sauce without cream, substitute the heavy cream with 1 cup of broth mixed with 1 tablespoon of cornstarch or tapioca starch added at step 5.
  • To make this dairy-free, replace butter with oil and heavy cream with full-fat canned coconut milk or a cashew cream substitute.
  • This sauce pairs perfectly with grilled steak, pan-seared chicken breast, or tossed with fettuccine pasta.

Nutrition

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