Creamy Mushroom Sauce Recipe
This creamy mushroom sauce recipe is so versatile. You can serve it over pasta, chicken, steak, baked potatoes, or fish fillets. This sauce will make everything tastes better! The essential sauce that every home cook should know how to make!
Ingredients
- 8 oz cremini or white, (trimmed and sliced)
- 2 oz shallots, (chopped)
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 2 small garlic cloves, (minced)
- 2 teaspoon Worcestershire sauce
- 1 tablespoon dijon mustard
- ¼ cup dry white wine or Rosé
- ¼ cup beef broth , (or chicken or vegetable broth)
- ¾ cup heavy cream
- ½ teaspoon dried thyme leaves, (or about ½ tablespoon fresh thyme)
- ¼ cup freshly grated parmesan cheese, (use more according to your liking)
Instructions
- Heat the oil in a large skillet over medium heat. Add the shallots and a pinch of salt and black pepper. Saute for 1-2 minutes to soften.
- Add butter and mushrooms into the skillet. Cook until golden brown for about 5 minutes.
- Add garlic and sauté for 30 seconds.
- Add Worcestershire sauce and dijon mustard and sauté for about 1 minute.
- Add the wine, stirring to scrape up any stuck bits; then cook and stir to evaporate the alcohol for about 1 minute or longer.
- Add the beef broth and heavy cream to the skillet. Reduce the heat to medium. Cook, stirring constantly, until golden brown and thickened for about 2-3 minutes. Stir in the dried thyme leaves.
- Add a small amount of parmesan cheese at a time then keep stirring until the cheese is melted. Adjust the seasoning with salt and pepper if needed. Remove from the heat.
- Please keep in mind that the extra sauce will get thickened as it sits. Serve and enjoy!
Notes
Parmesan cheese. Do not use pre-grated cheese. Pre-grated cheese uses powdered cellulose to coat shreds of cheese so they won't stick together. This anti-caking ingredient may cause the sauce to become gritty.
For that reason, buy a block of cheese and grate your own.
Make ahead. You can make this creamy mushroom sauce in advance. Store the sauce in an airtight container and keep it in the refrigerator for up to 5 days.
Reheat. You can reheat this sauce on the stove over low heat. Add some broth and stir it continuously until it's ready.
Nutrition
Calories: 281kcalCarbohydrates: 7gProtein: 6gFat: 25gSaturated Fat: 14gCholesterol: 74mgSodium: 246mgPotassium: 296mgFiber: 1gSugar: 3gVitamin A: 799IUVitamin C: 3mgCalcium: 109mgIron: 1mg
Tried this recipe?Let us know how it was!