Creamy Mushroom Sauce Recipe
If you love bold, earthy flavors and you need a great Mushroom Sauce Recipe in your life. This sauce is rich, velvety and packed with savory goodness. Learning how to make Mushroom Sauce is a total game-changer for any home cook.
Ingredients
- 16 oz 450g fresh mushrooms (Cremini or Button), sliced thin
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 3 cloves garlic minced finely
- 1 small shallot finely diced
- 1 cup heavy cream
- 1/2 cup beef or vegetable broth
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon salt adjust to taste
- 1/4 teaspoon cracked black pepper
- 1/4 cup grated Parmesan cheese
- 1 tablespoon fresh parsley chopped
Instructions
Prepare the Mushrooms
- Clean the mushrooms with a damp cloth to remove any dirt. Slice them evenly so they cook at the same speed. This ensures every bite has a perfect texture.
Sauté the Aromatics
- Melt the butter and olive oil in your skillet over medium heat. Add the diced shallots and cook until soft. Throw in the minced garlic and cook for 30 seconds.
Brown the Mushrooms
- Add the sliced mushrooms to the hot pan in a single layer. Let them sit for a few minutes without stirring. This helps them get a beautiful golden-brown color and deep flavor.
Season the Mixture
- Sprinkle the salt, black pepper and fresh thyme over the browned mushrooms. Stir everything together so the herbs coat the vegetables. The kitchen will start to smell amazing right now.
Add the Liquids
- Pour in the broth first to deglaze the bottom of the pan. Use your spoon to scrape up any tasty brown bits. Slowly pour in the heavy cream while stirring gently.
Simmer and Thicken
- Lower the heat and let the sauce simmer for about five minutes. It should start to bubble softly and thicken up. Stir occasionally to prevent the cream from scorching.
Add the Final Touch
- Stir in the Parmesan cheese until it melts into the sauce. This adds a salty and nutty depth to the flavor. Sprinkle with fresh parsley just before you turn off the heat.
Notes
- Don't wash mushrooms: Mushrooms soak up water like sponges. Wipe them with a paper towel instead for better browning.
- Try different mushrooms: Mix Shiitake, Oyster, and Portobello for a more complex, forest-like flavor profile.
- Make it boozy: Add a splash of dry white wine or sherry before the cream for a fancy touch.
- Vegan version: Use coconut cream instead of heavy cream and olive oil instead of butter.
- Thicker sauce: If you want it extra thick, whisk in a tiny bit of cornstarch mixed with water.
- Add greens: Stir in a handful of fresh spinach at the very end for extra color and nutrition.