Description
Mushroom Sauce is a creamy savory sauce that brings earthy mushroom flavor and a silky finish to proteins pasta and vegetables. This version browns mushrooms in butter and olive oil then deglazes with broth before finishing with high fat cream and finely grated cheese made with vegetarian rennet for a rich smooth result. Use it over steak chicken roast beef pasta or spoon it into baked potatoes for an easy flavor boost.
Ingredients
2 tbsp unsalted butter
1/2 tbsp olive oil
300 g or 10 oz mushrooms sliced
Pinch of salt and pepper
2 garlic cloves minced
1/4 cup extra broth
1/2 cup chicken or vegetable broth
1 cup heavy cream use Horizon Organic Heavy Whipping Cream or Organic Valley Heavy Whipping Cream
1/2 cup finely grated cheese made with vegetarian rennet use Cabot Shredded Parmesan or Tillamook Parmesan
2 tsp fresh thyme leaves or 1/4 to 1/2 tsp dried thyme
Instructions
Heat the oil and melt the butter in a skillet over medium high heat then add the mushrooms in an even layer and allow them to brown without stirring too often so a golden crust forms
When mushrooms are nearly done add the minced garlic along with a pinch of salt and pepper and cook until the garlic becomes lightly golden stirring gently to combine flavors
Pour in the extra broth to deglaze the skillet stir while scraping the bottom to lift the browned bits and let the liquid reduce slightly
Add the remaining broth the heavy cream and the finely grated cheese lower the heat to maintain a gentle simmer and stir as the sauce comes together
Simmer until the sauce thickens to a rich pourable consistency stir in fresh thyme taste and adjust salt and pepper then remove from the stove
Serve the sauce over steak chicken roast beef pasta or spoon into baked potatoes or use as a topping for omelets
Notes
Choose mushrooms that feel firm and dry to help achieve proper browning which concentrates flavor
If using lighter cream dissolve a small amount of cornstarch in a splash of the cream then mix with the remaining cream before adding to the pan to prevent thinning
Grate cheese from a block for best melting avoid pre shredded varieties that contain anti clumping agents
Store cooled sauce in an airtight container in the refrigerator and reheat slowly over low heat adding a splash of broth if needed to loosen the texture
- Prep Time: 8 minutes
- Cook Time: 12 minutes
- Category: Sauce
- Method: Simmer and sauté
- Cuisine: Western