Mushroom Cream Sauce
A rich mushroom cream sauce with golden sautéed mushrooms, garlic, wine, broth, Parmesan, thyme, and heavy cream. The sauce simmers until thick and creamy, making it a savory accompaniment for pasta, meat, or vegetables.
Ingredients
- 2 tbsp unsalted butter
- 1/2 tbsp olive oil
- 10 oz mushrooms sliced
- Pinch of salt and pepper
- 2 garlic cloves minced
- 1/4 cup white wine or rose dry
- 1/2 cup chicken or vegetable broth
- 1 cup heavy cream
- 1/2 cup Parmesan
- 1 tsp thyme
Instructions
- Heat oil and melt butter in a skillet over medium high heat. Add mushrooms and cook until golden brown
- Just before they’re done, add the garlic and a pinch of salt and pepper. Cook until garlic is aromatic
- Deglaze pan with white wine – it will sizzle!
- Add broth, cream and Parmesan. Stir, then lower heat to medium so the sauce is simmering
- Stir occasionally and simmer for 2 – 3 minutes until it thickens
- Stir in thyme, salt and pepper to taste
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