Ah, mushrooms—the earthy gems of the forest that transform any dish into a cozy hug in a bowl. I remember the first time I tasted a creamy mushroom sauce, it was like discovering a hidden door to flavor town, and I never looked back. So, grab your skillet and let’s make some magic happen—this recipe is the answer to your saucy dreams.
Steps
- Begin by heating oil and melting butter in a skillet over medium-high heat. Add sliced mushrooms and cook leisurely until they turn golden brown, which should take about 4 to 5 minutes. Stir occasionally but not constantly.
- When the mushrooms are nearly done, add minced garlic along with a pinch of salt and pepper. Cook for about a minute, ensuring the garlic turns golden.
- Pour in the white wine, allowing it to sizzle. Stir the mixture, scraping the bottom of the skillet for about a minute or until the wine mostly evaporates.
- Add chicken or vegetable broth, cream, and grated parmesan to the skillet. Stir well and reduce the heat to medium, allowing the sauce to simmer gently without boiling.
- Let the sauce simmer for 2 to 3 minutes, stirring occasionally, until it thickens slightly. It should remain rich but not overly thick.
- Stir in fresh thyme leaves and adjust the seasoning with salt and pepper to taste. Remove from heat and serve over your choice of steak, chicken, pasta, or use as a topping for baked potatoes.
Ingredients
- 2 tablespoons unsalted butter
- 1/2 tablespoon olive oil
- 300 grams (10 ounces) mushrooms, sliced
- Pinch of salt and pepper
- 2 garlic cloves, minced
- 1/4 cup (65 ml) dry white wine or rosé
- 1/2 cup (125 ml) chicken or vegetable broth
- 1 cup (250 ml) heavy or thickened cream
- 1/2 cup finely grated parmesan (30 grams or 1 ounce)
- 2 teaspoons fresh thyme leaves (or 1/4 to 1/2 teaspoon dried)
Nutritional Values
Calories: 1348cal | Carbohydrates: 20g | Protein: 24g | Fat: 124g | Saturated Fat: 72g | Cholesterol: 404mg | Sodium: 628mg | Potassium: 1276mg | Sugar: 4g | Vitamin A: 4520IU | Vitamin C: 12.4mg | Calcium: 520mg | Iron: 2.4mg
FAQ
- Can I make the mushroom sauce without wine?
- Yes, you can substitute the wine with extra chicken or vegetable broth. Just ensure you don’t skip the parmesan, as it adds essential flavor to the sauce.
- What type of mushrooms should I use for this sauce?
- You can use any mushrooms you like. Standard white button mushrooms or brown button mushrooms (such as Swiss Brown or Cremini) work well. Feel free to use more mushrooms if you plan to stuff the sauce into baked potatoes or similar dishes.
- How can I lighten up this mushroom sauce recipe?
- To make a lighter version, use low-fat thickened cream. If you only have regular low-fat cream, mix 1 teaspoon of cornstarch with a splash of the cream before adding it to the sauce. This will help thicken the sauce without the need for full-fat cream.
- What are some ways to use this mushroom sauce?
- This versatile sauce can be served over steaks, chicken, pork chops, or turkey. It’s also great on baked potatoes, pasta, roasted meats, omelettes, and even steamed vegetables.
- Can I use pre-grated parmesan cheese?
- It’s best to grate your own parmesan using a fine grater to ensure it melts properly into the sauce. Pre-grated or sandy parmesan might not melt well and could affect the sauce’s texture and flavor.
Tips
- Use Freshly Grated Parmesan: For the best flavor and texture, grate your own parmesan rather than using pre-shredded or pre-grated varieties. This ensures it melts seamlessly into the sauce, adding a rich savory depth without being overly cheesy.
- Deglaze with Wine for Extra Flavor: When sautéing the mushrooms, deglaze the pan with a dry white wine such as Sauvignon Blanc. This not only enhances the sauce’s complexity but also lifts any flavorful bits from the bottom of the pan. If you prefer not to use wine, substitute with additional broth, but don’t skip the parmesan.
- Be Mindful of the Cream: Avoid boiling the cream rapidly, as this can cause it to split. Instead, let it simmer gently to thicken the sauce, ensuring a smooth and luxurious texture.
- Versatile Serving Suggestions: This mushroom sauce is incredibly versatile. Try it over steak, chicken, or pork, toss it with pasta, or use it as a topping for baked potatoes. You can also drizzle it over steamed vegetables for an added layer of flavor.
Equipment
- Fine Grater (for grating parmesan)
- Skillet (if you don’t have one suitable for sautéing)
- Measuring Cups (for precise measurement of liquids like wine and broth, if not already available)
