Creamy Mushroom Sauce (Print version)

Velvety mushroom sauce with garlic, cream, and herbs, perfect for enhancing savory meals.

# What you'll need:

→ Vegetables

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

→ Dairy

04 - 2 tbsp unsalted butter
05 - ½ cup heavy cream
06 - 2 tbsp crème fraîche or sour cream (optional)

→ Liquids

07 - ¼ cup dry white wine
08 - ½ cup vegetable or chicken stock

→ Seasonings

09 - ½ tsp sea salt, or to taste
10 - ¼ tsp freshly ground black pepper
11 - 1 tbsp chopped fresh parsley, plus more for garnish
12 - ½ tsp fresh thyme leaves or ¼ tsp dried thyme

# How to make it:

01 - Melt butter in a large skillet over medium heat. Add finely chopped shallot and sauté for 2 minutes until translucent.
02 - Incorporate minced garlic and cook for 30 seconds until fragrant.
03 - Add sliced mushrooms, stirring occasionally, until they are browned and softened, about 6 to 8 minutes.
04 - Pour in dry white wine and cook for 2 to 3 minutes, scraping the skillet to lift browned bits, until the wine has reduced by half.
05 - Add vegetable or chicken stock, sea salt, black pepper, and thyme. Simmer gently for 5 minutes to allow slight reduction.
06 - Stir in heavy cream and, if using, crème fraîche. Continue simmering for 3 to 4 minutes until the sauce thickens.
07 - Remove from heat, mix in chopped parsley, and adjust seasoning as necessary. Serve warm with your choice of main dish, garnished with additional parsley.

# Expert suggestions:

01 -
  • It transforms the simplest protein or pasta into something that feels restaurant-worthy without any fuss.
  • The sauce comes together in one pan while your main dish cooks, so timing is never stressful.
  • Mushrooms do all the heavy lifting flavor-wise, and cream makes everything silky and forgiving.
  • Leftovers reheat beautifully and taste even better the next day once the flavors settle.
02 -
  • Don't stir the mushrooms constantly or they'll steam instead of brown, and you'll miss out on all that deep, caramelized flavor.
  • If the sauce gets too thick, just whisk in a splash more stock or cream until it loosens to the consistency you want.
  • Taste before serving because the saltiness of your stock and butter can vary wildly between brands.
03 -
  • Use a wide skillet instead of a small saucepan so the mushrooms have room to brown instead of crowding and steaming.
  • Chop the shallot finely so it melts into the sauce and you don't bite into big pieces later.
  • If you don't have wine on hand, a splash of sherry or even a squeeze of lemon juice with extra stock works in a pinch.

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