Mushroom Sauce

Recipe video above. From steaks to chicken, chops to pasta, this

creamy Mushroom Sauce is one you'll make over and over again. See in
post for more uses!

Luxurious yet simple, the key here is getting complexity into the sauce
using wine, parmesan and broth. See note for how to lighten this up.

Makes around 3 cups - enough to generously smother 4 to 5 pieces of

4.97 from 182 votes
protein, or toss through pasta for 3 to 4 people.

Prep Time
8 mins

Cook Time
12 mins

Total Time
20 mins

Course: Sauce Cuisine: Western Keyword: Mushroom Sauce Servings: 4

Calories: 337cal Author: Nagi

Ingredients
2 tbsp unsalted butter
1/2 tbsp olive oil
300g / 10 oz mushrooms , sliced (Note 1)
Pinch of salt and pepper
2 garlic cloves , minced
1/4 cup (65 ml) white wine or rose , dry (Note 2 subs)
1/2 cup (125 ml) chicken or vegetable broth
1 cup (250 ml) heavy / thickened cream (Note 3)
1/2 cup parmesan ,finely grated (30g / 1 oz) (Note 4)
2 tsp fresh thyme leaves (or 1/4 - 1/2 tsp dried)

Instructions
1. 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.
2. Just before they're done, add the garlic and a pinch of salt and pepper. Cook until
garlic is golden (~ 1 minute).

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 3. Add white wine - it will sizzle! Stir, scraping the bottom of the skillet, for 1 minute or
until mostly evaporated.
4. Add broth, cream and parmesan. Stir, then lower heat to medium so the sauce is
simmering - do not boil rapidly, cream may split.
5. Stir occasionally and simmer for 2 - 3 minutes until it thickens. It shouldn't be super
thick, this is a rich sauce.
6. Stir through thyme, adjust salt and pepper to taste. Remove from stove.
7. 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
1. Mushrooms - any mushrooms are fine here. I used standard white button mushrooms
in the photos, and brown button mushrooms in the video (Swiss Brown / Cremini). Can
use MORE mushrooms if planning to stuff into something like baked potatoes.

2. Wine - any dry white is fine here, avoid woody / oaky ones (eg Chardonnay) and sweet
ones. I like Sauvignon Blanc and related varieties, Pinot Gris, and rose wines are terrific
too (which is what I used in the video).

Wine sub: Use extra 1/4 cup broth and do not skip the parmesan! Essential for flavour :)

3. Cream - If you can't find thickened or heavy cream, just use a high fat % cream (30%+,
check carton). See below for how to use light cream.

4. Parmesan - important to grate your own using a fine grater to ensure it melts into the
sauce. Do not use store bought shredded or sandy parmesan, it doesn't melt into the
sauce properly - the parmesan helps thicken the sauce as well as adding terrific flavour,
doesn't taste cheesy just adds savouriness.

5. Uses - Use as sauce for proteins, pasta, baked potatoes, steamed vegetables. See in
post for full list of ideas, including links to recipes where relevant.

6. LIGHTEN IT UP by using low fat thickened cream (eg Bulla, sold in Australia). If
using normal low fat cream (ie not thickened cream), adjust recipe as follows: Mix 1 tsp
of cornflour/cornstarch with a splash of low fat cream. Once dissolved, mix in remaining
cream. The cornstarch will act as a thickener to compensate for using light cream.
Nutrition will reduce by 100 calories per serving.

7. Serving size: Makes enough to spoon over 4 - 5 steaks or other pieces of protein. Or
250g / 1/2lb uncooked long strand pasta, or about 300g/10oz of uncooked short pasta
(ziti, penne, orchiette). Will stuff 2 - 3 large sweet potatoes generously.

8. Nutrition per serving, assuming 4 servings.

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 Nutrition
Calories: 337cal | Carbohydrates: 5g | Protein: 6g | Fat: 31g | Saturated Fat: 18g |
Cholesterol: 101mg | Sodium: 157mg | Potassium: 319mg | Sugar: 1g | Vitamin A: 1130IU |
Vitamin C: 3.1mg | Calcium: 130mg | Iron: 0.6mg

Another great recipe by recipetineats.com

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