Creamy Mushroom Sauce (Printable version)

Velvety mushroom sauce blending sautéed mushrooms and cream for a rich, flavorful finish.

# What You'll Need:

→ Vegetables

01 - 10 oz cremini or button mushrooms, sliced
02 - 1 small shallot, finely chopped
03 - 2 cloves garlic, minced

→ Dairy & Liquids

04 - 3/4 cup heavy cream
05 - 1/4 cup vegetable or chicken stock
06 - 2 tbsp unsalted butter

→ Seasonings

07 - 1 tbsp fresh parsley, chopped
08 - 1 tsp fresh thyme leaves or 1/2 tsp dried thyme
09 - 1/2 tsp salt, or to taste
10 - 1/4 tsp freshly ground black pepper

# Directions:

01 - In a large skillet over medium heat, melt the butter.
02 - Add the chopped shallot and sauté for 2 minutes until softened.
03 - Stir in the garlic and cook for 30 seconds, then add the sliced mushrooms.
04 - Increase heat to medium-high and cook, stirring occasionally, until mushrooms are golden and liquid evaporates, about 6 to 8 minutes.
05 - Pour in the stock and simmer for 2 minutes, scraping up browned bits from the pan.
06 - Reduce heat to medium-low and stir in heavy cream, thyme, salt, and pepper.
07 - Simmer gently for 3 to 5 minutes, stirring occasionally, until sauce thickens to desired consistency.
08 - Stir in chopped parsley, adjust seasoning if needed, and serve hot. Garnish with extra parsley as desired.

# Expert advice:

01 -
  • This sauce feels like a secret indulgence that turns any meal into a special occasion
  • The velvety texture and earthy mushrooms quickly became a favorite in my kitchen
02 -
  • Make sure to cook the mushrooms until their liquid evaporates, or the sauce will end up watery
  • Adding stock before cream is key for layering flavors and getting that silky texture
03 -
  • Use fresh mushrooms rather than dried for best texture and flavor
  • Simmer gently after adding cream to avoid curdling and keep that velvety smoothness

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