Creamy Mushroom Sauce (Printable)

Savory creamy mushroom sauce with herbs enhances steaks, chicken, pasta, and vegetables effortlessly.

# What You'll Need:

→ Vegetables

01 - 9 oz fresh mushrooms (button or cremini), sliced
02 - 1 small shallot, finely chopped
03 - 2 cloves garlic, minced

→ Dairy

04 - 2 tbsp unsalted butter
05 - ½ cup heavy cream

→ Liquids

06 - ¼ cup dry white wine (optional)
07 - ½ cup low-sodium vegetable or chicken broth

→ Seasonings

08 - 1 tbsp chopped fresh parsley (plus additional for garnish)
09 - ½ tsp salt (adjust to taste)
10 - ¼ tsp freshly ground black pepper
11 - ½ tsp fresh thyme leaves (optional)

# Directions:

01 - Heat butter in a large skillet over medium heat until melted and shimmering.
02 - Add finely chopped shallot and minced garlic; cook 1–2 minutes until fragrant and translucent.
03 - Incorporate sliced mushrooms; cook, stirring occasionally, for 6–8 minutes until browned and moisture evaporates.
04 - Optional: pour in white wine, scraping browned bits; simmer 2–3 minutes until liquid reduces by half.
05 - Add broth and bring to gentle simmer; cook 3–4 minutes until slightly reduced.
06 - Stir in heavy cream, fresh thyme, salt, and black pepper; simmer gently for 4–5 minutes to thicken.
07 - Mix in chopped parsley; adjust seasoning to taste.
08 - Serve warm, garnished with additional fresh parsley if desired.

# Expert Advice:

01 -
  • It's ready in just 30 minutes, yet tastes like you've been cooking all day
  • The creamy texture and rich mushroom flavor elevate literally anything—steak, chicken, pasta, even roasted vegetables become restaurant-worthy
  • It's forgiving and flexible; you can skip the wine or swap ingredients based on what you have
  • Once you master this sauce, you'll find yourself making it again and again because it's that reliable
02 -
  • Don't skip the browning step for the mushrooms—this is where 90% of the flavor comes from. If you rush it, the sauce will taste thin and flat
  • Salt your mushrooms lightly as they cook; this helps them release their moisture faster, which means they brown better
  • The cream should never boil vigorously, or it might break. Keep the heat at a gentle simmer once you add it
  • Taste frequently and adjust seasoning at the very end—you can always add more salt or pepper, but you can't take it back
03 -
  • Keep your heat at medium, not high—this gives you control and prevents the bottom from burning before the top is done
  • If your sauce breaks or looks grainy after adding cream, whisk in an ice cube or a splash of cold cream to bring it back together
  • Make the sauce while your protein is cooking; it comes together quickly enough to time perfectly with a steak or chicken breast

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