Creamy Mushroom Sauce (Printable View)

A rich, velvety mushroom sauce bursting with earthy flavors, perfect as a savory accompaniment.

# Ingredient List:

→ Vegetables

01 - 9 oz cremini or button mushrooms, sliced
02 - 1 small shallot, finely chopped
03 - 2 cloves garlic, minced

→ Dairy

04 - 2 tbsp unsalted butter
05 - ½ cup heavy cream
06 - 2 tbsp crème fraîche or sour cream (optional)

→ Liquids

07 - ¼ cup dry white wine
08 - ½ cup vegetable or chicken stock

→ Seasonings

09 - ½ tsp sea salt, or to taste
10 - ¼ tsp freshly ground black pepper
11 - 1 tbsp chopped fresh parsley, plus extra for garnish
12 - ½ tsp fresh thyme leaves, or ¼ tsp dried thyme

# How to Prepare:

01 - Melt butter in a large skillet over medium heat. Add chopped shallot and cook for 2 minutes until translucent.
02 - Stir in minced garlic and cook for 30 seconds until fragrant.
03 - Add sliced mushrooms and cook, stirring occasionally, until browned and softened, approximately 6 to 8 minutes.
04 - Pour in white wine and cook for 2 to 3 minutes, scraping the pan to release any browned bits, until the wine is reduced by half.
05 - Add stock, sea salt, black pepper, and thyme. Simmer for 5 minutes to slightly reduce the liquid.
06 - Stir in heavy cream and crème fraîche if using. Simmer gently for 3 to 4 minutes until the sauce thickens.
07 - Remove from heat, stir in chopped parsley, and adjust seasoning to taste.
08 - Serve the sauce hot over desired main dishes, garnished with additional fresh parsley.

# Expert Suggestions:

01 -
  • It transforms ordinary proteins and pasta into something restaurant-worthy without any fuss.
  • The sauce comes together in one pan while your main dish finishes cooking.
  • Mushrooms create a deep, savory flavor that tastes like you spent hours when you barely spent thirty minutes.
02 -
  • Do not crowd the mushrooms or they will steam instead of brown, which robs them of flavor.
  • Let the wine reduce fully before adding the stock, or the sauce will taste too sharp.
  • Simmer the cream gently and never let it boil, or it might break and turn grainy.
03 -
  • Use a mix of butter and olive oil if you want to cook at higher heat without burning.
  • Save a few raw mushroom slices to toss in at the end for contrasting texture.
  • Taste the sauce before serving and add a squeeze of lemon juice if it needs brightness.

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