This luxurious mushroom sauce combines a creamy texture with earthy, savory notes, making it an irresistible addition to any meal. Perfectly balanced in flavor, it pairs beautifully with proteins, pasta, and a range of other dishes. Whether drizzled, tossed, or smothered, this sauce transforms everyday ingredients into gourmet fare.
Ingredients Overview
Every component of this sauce plays a vital role in building its rich flavor. The mushrooms serve as the star, offering a deep, umami-packed base. Butter and olive oil add richness and help caramelize the mushrooms to a golden perfection. Chicken or vegetable broth provides a subtle depth, enhancing the creaminess of the sauce without overpowering its flavor.
Dry white wine or rosé adds a bright, tangy complexity, balancing the richness of the cream and parmesan. Garlic contributes a fragrant, savory undertone, while thyme brings a touch of herbal freshness. Parmesan cheese elevates the sauce with its salty, nutty flavor, and heavy cream ties all the ingredients together into a silky, luscious texture. For flexibility, swap white wine for stock or use dried thyme when fresh is unavailable.
Step-by-Step Preparation
Perfecting this sauce starts with thoughtful preparation. Begin by slicing the mushrooms evenly to ensure consistent cooking. Using high-quality parmesan cheese and fresh garlic is essential for the boldest flavors and a smooth, cohesive sauce.
Heat a skillet over medium-high heat with olive oil and butter. Once the butter melts, add the sliced mushrooms, spreading them out evenly. Allow them to cook undisturbed initially, developing a golden-brown sear before stirring occasionally. This technique enhances their caramelized flavor.
As the mushrooms near completion, sprinkle in a pinch of salt and pepper, followed by the minced garlic. Stir gently, cooking just until the garlic releases its aroma without browning. Deglaze the pan with white wine, stirring to scrape up any flavorful bits from the skillet’s base. Let the wine simmer until it almost completely evaporates, leaving behind a concentrated layer of flavor.
Reduce the heat to medium and stir in the broth, cream, and parmesan cheese. Let the sauce simmer gently, ensuring it doesn’t boil, as high heat could cause the cream to split. Stir occasionally, allowing the sauce to thicken slightly while maintaining a pourable consistency.
Finish the sauce by stirring in thyme leaves and adjusting the seasoning with additional salt and pepper as needed. Remove from heat when the sauce reaches a velvety texture, ready to enhance your meal.
Recipe Tips & Frequently Asked Questions
Choosing the right mushrooms:
Cremini or button mushrooms work best for their firm texture and robust flavor.
Balancing flavors:
For a tangier sauce, increase the wine; for a creamier finish, add an extra splash of heavy cream.
Avoiding split cream:
Simmer the sauce over medium or low heat to maintain its smooth, luxurious consistency.
Can I make this sauce ahead of time?
Yes, store it in the refrigerator and reheat gently before serving.
What’s the best way to thin the sauce if it’s too thick?
Add a small amount of broth or cream and stir until desired consistency is reached.
Can I freeze this sauce for longer storage?
Yes, freeze in an airtight container for up to three months, thawing overnight in the refrigerator.
What to Serve With This Recipe
This sauce complements a variety of dishes. It pairs wonderfully with steak, chicken, pork, or salmon, enhancing their natural flavors with its creamy richness. For a vegetarian option, toss the sauce with pasta or pour it over roasted vegetables. It also makes an indulgent topping for baked potatoes or stuffed omelets, adding a gourmet touch to simple ingredients.
Storage and Reheating Tips
To store, transfer the cooled sauce to an airtight container and refrigerate for up to three days. When reheating, warm the sauce gently in a skillet over low heat, stirring to prevent curdling. Avoid using high heat or a microwave, as these can alter the sauce’s texture.
This mushroom sauce is a versatile and elegant addition to any meal, easy to prepare yet rich in flavor. Its adaptability allows you to pair it with a variety of dishes or experiment with new combinations. With this recipe, elevating your culinary creations has never been simpler.
Ingredients
300g / 10 oz mushrooms, sliced
2 tbsp unsalted butter
1/2 cup (125 ml) chicken or vegetable broth
1/2 tbsp olive oil
1/4 cup (65 ml) white wine or rosé, dry
1 cup (250 ml) heavy / thickened cream
2 garlic cloves, minced
1/2 cup parmesan, finely grated (30g / 1 oz)
2 tsp fresh thyme leaves (or 1/4 – 1/2 tsp dried)
Pinch of salt and pepper
Instructions
In a large skillet, heat the olive oil and melt the butter over medium-high heat. Once the butter has melted, add the sliced mushrooms and allow them to cook leisurely until they are a rich golden brown, which should take about 4 to 5 minutes. Stir occasionally but avoid constant stirring to let the mushrooms develop a deep caramelized flavor.
As the mushrooms near golden perfection, sprinkle them with a pinch of salt and pepper, then add the minced garlic. Cook for another minute, stirring occasionally, until the garlic is fragrant and lightly golden.
Pour in the white wine, allowing it to sizzle as it hits the hot skillet. Stir the mixture, making sure to scrape up any browned bits from the bottom of the pan, and cook until most of the liquid has evaporated, approximately 1 minute.
Add the chicken or vegetable broth, heavy cream, and finely grated parmesan cheese. Stir to combine the ingredients, then reduce the heat to medium. Allow the sauce to simmer gently—avoid rapid boiling, as this could cause the cream to separate.
Continue to stir occasionally, letting the sauce simmer for 2 to 3 minutes until it thickens to a velvety consistency. The sauce should remain pourable and rich without being overly thick.
Stir in the fresh thyme leaves and adjust the seasoning with additional salt and pepper to taste. Remove the skillet from the heat.
This luscious mushroom sauce is perfect for draping over steak or other cooked proteins. It can also be tossed through pasta, spooned into baked potatoes, or served alongside roasted beef, chicken, pork, or even omelets. For more serving ideas, refer to the suggestions mentioned.
Mushrooms Sause Recipe
Ingredients
- 300 g / 10 oz mushrooms sliced
- 2 tbsp unsalted butter
- 1/2 cup 125 ml chicken or vegetable broth
- 1/2 tbsp olive oil
- 1/4 cup 65 ml white wine or rosé, dry
- 1 cup 250 ml heavy / thickened cream
- 2 garlic cloves minced
- 1/2 cup parmesan finely grated (30g / 1 oz)
- 2 tsp fresh thyme leaves or 1/4 – 1/2 tsp dried
- Pinch of salt and pepper
Instructions
- In a large skillet, heat the olive oil and melt the butter over medium-high heat. Once the butter has melted, add the sliced mushrooms and allow them to cook leisurely until they are a rich golden brown, which should take about 4 to 5 minutes. Stir occasionally but avoid constant stirring to let the mushrooms develop a deep caramelized flavor.
- As the mushrooms near golden perfection, sprinkle them with a pinch of salt and pepper, then add the minced garlic. Cook for another minute, stirring occasionally, until the garlic is fragrant and lightly golden.
- Pour in the white wine, allowing it to sizzle as it hits the hot skillet. Stir the mixture, making sure to scrape up any browned bits from the bottom of the pan, and cook until most of the liquid has evaporated, approximately 1 minute.
- Add the chicken or vegetable broth, heavy cream, and finely grated parmesan cheese. Stir to combine the ingredients, then reduce the heat to medium. Allow the sauce to simmer gently—avoid rapid boiling, as this could cause the cream to separate.
- Continue to stir occasionally, letting the sauce simmer for 2 to 3 minutes until it thickens to a velvety consistency. The sauce should remain pourable and rich without being overly thick.
- Stir in the fresh thyme leaves and adjust the seasoning with additional salt and pepper to taste. Remove the skillet from the heat.
- This luscious mushroom sauce is perfect for draping over steak or other cooked proteins. It can also be tossed through pasta, spooned into baked potatoes, or served alongside roasted beef, chicken, pork, or even omelets. For more serving ideas, refer to the suggestions mentioned.
Notes
- Mushrooms: Use any variety; white or brown button mushrooms work well. Add more if stuffing dishes like baked potatoes.
- Wine: Opt for dry white wines like Sauvignon Blanc, Pinot Gris, or rosé. Avoid sweet or oaky wines.
- Substitute: Replace with 1/4 cup extra broth; don’t skip parmesan for flavor.
- Cream: Use heavy cream (30%+ fat) or substitute with low-fat options (see below for adjustments).
- Parmesan: Grate fresh parmesan finely to ensure it melts properly, adding flavor and thickening the sauce. Avoid pre-shredded or sandy parmesan.
- Uses: Perfect for proteins, pasta, baked potatoes, or steamed vegetables. Explore more ideas in the main recipe post.
- Lighten It Up: Use low-fat thickened cream or regular low-fat cream with 1 tsp cornstarch dissolved in cream for thickening. Saves 100 calories per serving.
- Serving Size: Suitable for 4–5 steaks, 250g (1/2 lb) of long pasta, or 300g (10 oz) of short pasta. Can generously fill 2–3 large sweet potatoes.
- Nutrition: Approximate values per serving, based on 4 servings.
