Creamy Mushroom Sauce Delight (Printable)
Velvety sautéed mushroom blend with cream for an easy-to-make savory topping.
# 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
# How to Make It:
01 - Place a large skillet over medium heat and melt the unsalted butter.
02 - Add the finely chopped shallot and sauté for 2 minutes until softened.
03 - Stir in the minced 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 their liquid has evaporated, about 6 to 8 minutes.
05 - Pour in the stock and simmer for 2 minutes, scraping up browned bits from the skillet.
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 desired sauce thickness is achieved.
08 - Stir in the chopped parsley, adjust seasoning as needed, and serve hot with optional parsley garnish.
# Expert Hacks:
01 -
- It transforms everyday ingredients into a rich sauce that feels like a secret indulgence just between us.
- The balance of cream and fresh herbs makes it a go-to that never gets old or complicated.
02 -
- Don’t rush the mushroom browning; it’s what builds that deep flavor so critical for this sauce.
- Adding fresh herbs at the end keeps the sauce tasting bright instead of overcooked and dull.
03 -
- Using unsalted butter gives you control over saltiness and keeps flavors clean and fresh.
- Letting mushrooms brown well before adding liquids is the secret behind that deep complex flavor.