Mushroom Cream Sauce
A rich and creamy mushroom sauce made with butter, olive oil, garlic, white wine, broth, and heavy cream. Finished with parmesan, and fresh thyme for the best flavor — perfect over chicken, pork chops, steak, or pasta.
Servings 3 cups
Ingredients
- 2 Tablespoons butter
- ½ teaspoon olive oil
- 10 ounces mushrooms
- ½ teaspoon salt
- ½ teaspoon pepper
- 3 whole garlic cloves
- ¼ cup white wine or rose
- 1 cup chicken or vegetable broth
- 1 cup heavy cream
- ½ cup parmesan cheese
- 1 teaspoon cornstarch
- 1 Tablespoon water
- 2 teaspoons fresh thyme
Instructions
- Melt butter with ½ tablespoon of olive oil in a skillet over medium-high heat.
- Add the sliced mushrooms and cook in a single layer until golden brown, about 4–5 minutes. Don’t stir too often.
- Add the garlic cloves, salt, and pepper, and sauté for another minute.
- Deglaze the pan with white wine and stir, scraping the bottom for a minute until the liquid mostly evaporates.
- Stir in chicken broth (or vegetable broth), heavy cream, and parmesan cheese. Bring to a gentle simmer over medium heat — not a rapid boil — to avoid splitting the cream.
- Add fresh thyme and more salt and pepper to taste.
- Mix 1 teaspoon cornstarch with 1 tablespoon water and stir it into the sauce. Simmer until thickened, about a minute.
- If needed, add a splash of extra broth to thin it slightly.
Notes
Don't stir too often; you want to get some good browning on those mushrooms.
Any wine will do here except red wines.
Any kind of mushrooms will work. I like crimini mushrooms because they are always available at my grocery store.
Don't use pre-grated Parmesan. It has cornstarch it it which effects the ability to melt properly into the sauce.
Nutrition
Serving: 8ounces