Description
Rich and Creamy Mushroom Sauce Recipe
Ingredients
2 tbsp unsalted butter
2 tbsp olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
2 cups fresh mushrooms (e.g., button, cremini), thinly sliced
2 tbsp all-purpose flour
1 cup chicken or vegetable broth
1 cup heavy cream
1/2 tsp dried thyme
Salt and freshly ground black pepper, to taste
Optional: 2 tbsp grated Parmesan cheese
Instructions
Sauté the Vegetables:
Heat butter and olive oil in a skillet over medium heat.
Add the onions and cook until softened (about 3 minutes).
Stir in garlic and cook for an additional minute.
Cook the Mushrooms:
Add the sliced mushrooms to the skillet.
Cook until they release their moisture and turn golden brown (about 5-7 minutes).
Make the Sauce Base:
Sprinkle the flour over the mushrooms and stir well, cooking for 1-2 minutes to remove the raw flour taste.
Gradually add the chicken or vegetable broth, stirring constantly to prevent lumps.
Add Cream and Seasonings:
Lower the heat and stir in the heavy cream.
Add dried thyme, salt, and pepper. Let the sauce simmer gently for 5 minutes, or until thickened.
Optional Cheese Addition:
If desired, stir in Parmesan cheese for extra flavor and creaminess.
Serve and Enjoy:
Serve warm as a sauce for pasta, steak, chicken, or vegetables.
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4
#CreamyMushroomSauce #ComfortFood
Step-by-Step Guide
Follow these detailed instructions for a foolproof sauce. First, ensure all ingredients are prepped (mise en place). In a large skillet or sauté pan, melt the butter with olive oil over medium heat. Add the finely chopped onion and cook, stirring occasionally, until translucent and soft, about 3-4 minutes. Add the minced garlic and cook for just 30-60 seconds until fragrant, being careful not to burn it. Increase the heat to medium-high and add all the sliced mushrooms. Cook without stirring for a few minutes to allow them to brown, then stir and continue cooking until all liquid has evaporated and mushrooms are deeply browned. This step is crucial for flavor.
Sprinkle the flour evenly over the mushroom mixture and stir constantly for a full 1-2 minutes to cook out the raw flour taste. Slowly pour in the broth while whisking or stirring vigorously to create a smooth paste. Once incorporated, gradually add the heavy cream, followed by the thyme, salt, and pepper. Reduce heat to low and let the sauce simmer gently for 5-7 minutes, stirring occasionally, until it coats the back of a spoon. Off the heat, stir in Parmesan cheese if using.
Serving Suggestions
This versatile sauce is the ultimate comfort food enhancer. Toss it with freshly cooked fettuccine or pappardelle pasta for a classic dish. It pairs wonderfully with grilled or pan-seared steak, roasted chicken breasts, or pork chops. For a vegetarian meal, spoon it over mashed potatoes, polenta, or roasted vegetables like green beans and cauliflower. It can also be used as a luxurious filling for crepes or a base for a pot pie.
How-to Summary
Sauté onions and garlic, then brown mushrooms thoroughly. Create a roux by sprinkling in flour and cooking briefly. Whisk in broth to form a base, then stir in cream and seasonings. Simmer until thickened and finish with optional Parmesan cheese.
Frequently Asked Questions
Can I use different types of mushrooms?
Absolutely. Cremini or baby bella mushrooms add a deeper flavor, while a mix with shiitake or oyster mushrooms introduces a more complex, earthy profile. For a luxurious version, incorporate some rehydrated dried porcini mushrooms.
How can I make this sauce lighter?
Substitute half-and-half or whole milk for the heavy cream, though the sauce will be less rich and thicken slightly less. You can also use a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) instead of the flour roux for a gluten-free option.
How do I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, adding a splash of broth or milk to loosen the sauce if it has thickened too much.
My sauce is too thin. How can I thicken it?
Continue simmering over low heat to reduce and concentrate the sauce. Alternatively, create a small slurry of 1 teaspoon cornstarch mixed with 1 tablespoon cold water and whisk it into the simmering sauce until desired thickness is reached.
Can I make this sauce ahead of time?
Yes, it reheats very well. Prepare the sauce completely, let it cool, and refrigerate. The flavors often meld and improve. Reheat gently on the stovetop, adjusting consistency as needed.
Common Mistakes to Avoid
- Crowding the Pan: Adding too many mushrooms at once steams them instead of browning them. Cook in batches if necessary.
- Undercooking the Roux: Not cooking the flour for a full minute or two after adding it will leave a raw, pasty taste in your final sauce.
- Adding Cold Cream Too Quickly: Ensure the sauce base is hot but not boiling violently when you add the cream to prevent curdling.
- Over-seasoning Early: Salt the sauce gradually, especially if using Parmesan cheese or a salted broth, as the flavor concentrates while simmering.
Conclusion
Mastering this rich and creamy mushroom sauce unlocks a world of culinary possibilities, transforming simple proteins and pastas into elegant, comforting meals. Its success lies in the foundational techniques of proper browning and building a smooth roux. By following this guide and avoiding common pitfalls, you can consistently create a luxurious, flavorful sauce that is sure to impress. Keep this versatile recipe in your repertoire for quick weeknight dinners or special occasions.