A Mushroom Sauce for Everything!
This creamy and incredible-tasting sauce is great over steak, roasted chicken, pasta, and even mashed potatoes!
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Servings: 4
Calories: 360kcal
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
Calories: 360kcal | Carbohydrates: 6g | Protein: 11g | Fat: 13g