Creamy Mushroom Sauce
Creamy mushroom sauce is a versatile and delicious sauce that can elevate any dish to the next level.
Equipment
- 1 medium saucepan
Ingredients
- ½ large onion, sliced thin
- 2 Tbsp butter
- 227 grams mushrooms, washed and sliced * I prefer crimini but you can use any kind
- salt & pepper to taste *start with ¼ tsp of each
- ¼ tsp thyme (fresh if you have it)
- 1 clove garlic, minced
- ½ cup sherry or white wine * I prefer the taste of the Sherry
- ½ cup beef broth (or chicken) * vegetable broth (if you are making the dish vegetarian)
- ¾ cup heavy cream
Instructions
- Saute ½ large onion, sliced thin in the 2 Tbsp butter for 3 to 5 minutes until softened
- Add 227 grams mushrooms, washed and sliced, salt and pepper and cook until the mushrooms have released their liquid add the 1 clove garlic, mincedand ¼ tsp thyme (fresh if you have it) and continue cooking until fragrant and the juices have evaporated
- Add the ½ cup sherry or white wine to the pan to deglaze and cook it for a minute to cook off the alcohol and the Sherry has mostly evaporated
- Add in the ½ cup beef broth (or chicken) and stir to combine, then add in the ¾ cup heavy cream and continue cooking over medium heat and keep cooking until the sauce thickens and is reduced by half.
- Taste for seasoning and serve over pasta, pork chops, chicken or whatever you want.