Description
Rich, velvety, and brimming with earthy flavors, this creamy mushroom sauce transforms any dish into a gourmet experience. Perfect for pasta, chicken, or roasted vegetables.
Ingredients
Scale
- 2 tbsp butter
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 2 cups mushrooms (button, cremini, or shiitake), sliced
- 1 cup heavy cream (or coconut cream for dairy-free)
- 1/2 cup vegetable or chicken broth
- 1/4 cup grated Parmesan cheese (optional)
- 1 tsp dried thyme or 1 tbsp fresh thyme leaves
- Salt and pepper to taste
- 1 tbsp chopped fresh parsley for garnish
Instructions
- Heat butter and olive oil in a large skillet over medium heat. Once melted, add the onions and garlic, sautéing until fragrant and translucent (about 2-3 minutes).
- Add the sliced mushrooms to the skillet. Cook for 6-8 minutes, stirring occasionally, until the mushrooms release their moisture and turn golden brown.
- Pour in the broth to deglaze the pan, scraping up any bits stuck to the bottom. Let it simmer for 2 minutes.
- Lower the heat to medium-low and stir in the cream. Cook gently, allowing the sauce to thicken, about 5-7 minutes.
- Stir in the Parmesan cheese (if using) and thyme, then season with salt and pepper to taste.
- Simmer for an additional 2 minutes to marry the flavors.
- Remove from heat and garnish with fresh parsley. Serve warm over pasta, chicken, steak, or vegetables.
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Notes
- Choose the Right Mushrooms: While button or cremini mushrooms are classic, using shiitake or portobello can add a richer, earthier flavor. A mix of mushrooms can provide a more complex taste.
- Cook Mushrooms Properly: Ensure mushrooms are sautéed until golden brown and their moisture has evaporated. This step is crucial for developing deep, savory flavors.
- Simmer, Don’t Boil: When adding cream, keep the heat low to medium to avoid curdling. Slow simmering helps the flavors meld while maintaining the sauce’s smooth texture.
- Prep Time: 10 min
- Cook Time: 15 min