Having great sauce recipes is always a good idea. You can dress any protein or carb with a great sauce. In this recipe, you will learn how to make creamy mushroom sauce from scratch. Use it over steak, roasted chicken, pasta, or even mashed potatoes!
What You Need For Creamy Mushroom Sauce?
To make this amazingly creamy sauce, you need the following ingredients:
- Butter
- Olive oil
- Mushrooms (I used white mushrooms)
- garlic
- Salt and pepper
- White wine
- Chicken broth
- Heavy cream
- Parmesan cheese (grated or shredded)
- Fresh thyme
How To Make Creamy Mushroom Sauce?
Follow these easy steps to make this delicious mushroom sauce:
- Heat a large skillet over medium-high heat. Once hot, add the butter and olive oil. Wait until the butter has melted and the olive oil is hot, then add the sliced mushrooms.
- Let the mushrooms brown without moving them, for about 2 minutes. Give them a stir and let them brown for 2 more minutes. Repeat this process until all the mushrooms are golden brown. Add the minced garlic and cook for one more minute, stirring constantly.
- Pour in the white wine and deglaze the pan, scraping to remove any bits and pieces that might have stuck to the bottom. Simmer for one minute.
- Add the chicken stock, heavy cream, grated Parmesan, salt, and pepper. Stir until combined and simmer the sauce until the cheese has melted and the sauce is slightly thick about 2-3 minutes.
Throw in the fresh thyme, adjust the seasoning with salt and pepper if needed, and remove from heat. Serve while hot.
A Mushroom Sauce for Everything!
Equipment
- Heavy bottom skillet
- Knife and cutting board
- Spatula or wooden spoon
Ingredients
- ½ tbsp olive oil
- 2 tbsp butter
- 16 oz white mushrooms, sliced
- 2 garlic cloves, minced
- ¼ cup dry white wine
- ½ cup chicken broth (or vegetable broth)
- 1 cup heavy cream
- ½ cup Parmesan cheese, grated
- Fresh thyme (about 2 tsp)
Instructions
- Heat a large skillet over medium-high heat. Once hot, add the butter and olive oil. Wait until the butter has melted and the olive oil is hot, then add the sliced mushrooms.
- Let the mushrooms brown without moving them, for about 2 minutes. Give them a stir and let them brown for 2 more minutes. Repeat this process until all the mushrooms are golden brown.
- Add the minced garlic and cook for one more minute, stirring constantly.
- Pour in the white wine and deglaze the pan, scraping to remove any bits and pieces that might have stuck to the bottom. Simmer for one minute.
- Add the chicken stock, heavy cream, grated Parmesan, salt, and pepper. Stir until combined and simmer the sauce until the cheese has melted and the sauce is slightly thick, about 2-3 minutes.
- Throw in the fresh thyme, adjust the seasoning with salt and pepper if needed, and remove from heat. Serve while hot.
Nutrition
Frequently Asked Questions
What Type Of Mushrooms Should I Use?
You can use your favorite mushrooms. I have tried this recipe with white and brown mushrooms, shiitake, and baby Bella. The flavor changes slightly with each mushroom, but they are all good. Shiitakes need a few more minutes to cook than regular mushrooms.
How Can I Thicken The Sauce If It’s Too Runny?
This sauce is not supposed to be too thick. Once it lightly covers the back of a spoon, it is thick enough. Remember that creamy sauces get thickened as they come down to room temperature, so don’t worry too much about the thickness. Just let it simmer for about 3 minutes and it’ll be fine. If you really want a thicker sauce, let it simmer for a couple more minutes.
Can I Substitute Heavy Cream With A Lighter Alternative?
If you are worried about calories, you can use half and half. Your sauce will not be as thick as the one with heavy cream, but you can add a little bit of cornstarch/water slurry to thicken it up.
How Do I Ensure The Sauce Doesn’t Curdle?
Most sauces curdle when you add any acidic ingredient to them or if you boil them for too long. Be careful when reducing the sauce not to let it boil. We need a soft simmer. Do not add more white wine once you’ve added the heavy cream, be careful when simmering the sauce, and it’ll be fine.
Can The Recipe Be Modified To Be Vegan or Dairy-Free?
In my opinion, the best substitute for heavy cream would be coconut milk or sugar-free cream of coconut. Let the sauce simmer to your desired consistency and omit the butter. Use only olive oil.
How Long Should I Cook The Mushrooms For The Best Flavor?
To get the best flavor out of the mushrooms, they need to be properly browned. If you place them in a cold skillet, they will release all their juices and boil, not brown. Your skillet should be hot before adding the butter and olive oil, and these too have to be hot before placing the sliced mushrooms in the skillet. Once they’re in, do not reduce the heat or move them. Let them brown for a couple of minutes. Give them a stir and let them brown again. Do this until all the mushrooms are golden brown.
What Is A Good Substitute for Wine?
Most of the alcohol will evaporate during the cooking process, but if you don’t want to add it, just replace it with chicken or vegetable broth. Add a little broth to deglaze the skillet (about ¼ cup), and then add the rest with the heavy cream.
