Mushroom Sauce is a versatile and flavorful sauce that pairs beautifully with steaks, chicken, pasta, or even roasted vegetables. Here’s a classic recipe for a creamy mushroom sauce that’s both rich and savory:
Classic Mushroom Sauce
Ingredients:
- Mushrooms: 8 ounces (button, cremini, or a mix), sliced
- Butter: 2 tablespoons
- Olive oil: 1 tablespoon
- Shallots: 1 medium, finely chopped (or 1/2 small onion)
- Garlic: 2 cloves, minced
- White wine: 1/4 cup (optional, for extra depth of flavor)
- Chicken or vegetable broth: 1 cup
- Heavy cream: 1/2 cup
- Flour: 1 tablespoon (for thickening, optional)
- Thyme: 1/2 teaspoon dried or a few sprigs fresh
- Salt and pepper: to taste
- Parsley: chopped, for garnish (optional)
Instructions:
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Sauté the Mushrooms:
- In a large skillet, heat the butter and olive oil over medium heat.
- Add the sliced mushrooms and cook until they release their moisture and become golden brown, about 8-10 minutes. Stir occasionally to ensure even cooking.
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Add Aromatics:
- Add the finely chopped shallots (or onion) and cook for 3-4 minutes until softened.
- Stir in the minced garlic and cook for an additional 1 minute until fragrant.
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Deglaze the Pan:
- If using white wine, pour it in now and scrape up any browned bits from the bottom of the skillet. Let it simmer for 2-3 minutes to reduce slightly.
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Add Broth and Cream:
- Pour in the chicken or vegetable broth and bring to a simmer. Let it cook for 5 minutes to reduce slightly.
- Stir in the heavy cream and let the sauce simmer for another 5 minutes until it thickens. If you want a thicker sauce, you can whisk in a slurry of flour and water (1 tablespoon flour mixed with 2 tablespoons water) at this stage.
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Season the Sauce:
- Add the thyme, salt, and pepper to taste.
- Simmer for another minute or two to let the flavors meld.
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Finish and Serve:
- Remove from heat and garnish with chopped parsley if desired.
- Serve the mushroom sauce over steaks, chicken, pasta, or roasted vegetables.
Tips:
- For a Richer Flavor: Add a splash of soy sauce or Worcestershire sauce to enhance the umami.
- For a Chunkier Sauce: Reserve some of the sautéed mushrooms before adding the broth and cream, then stir them back into the sauce after blending.
- Vegan Option: Use a plant-based butter and substitute the heavy cream with coconut cream or a non-dairy milk and cornstarch mixture for thickening.
This Mushroom Sauce is a fantastic way to elevate a simple meal, adding a creamy, savory touch to your favorite dishes. Enjoy!
