Creamy Mushroom Sauce (for everything!) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 tbsp unsalted butter
1/2 tbsp olive oil
300g / 10 oz mushrooms, sliced (Note 1)
Pinch of salt and pepper
2 garlic cloves, minced
1/4 cup (65 ml) white wine or rose, dry (Note 2 subs)
1/2 cup (125 ml) chicken or vegetable broth
1 cup (250 ml) heavy / thickened cream (Note 3)
1/2 cup parmesan, finely grated (30g / 1 oz) (Note 4)
2 tsp fresh thyme leaves (or 1/4 - 1/2 tsp dried)
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Directions: |
Directions:1) Heat oil and melt butter in a skillet over medium-high heat. Add mushrooms and leisurely cook until golden brown - takes about 4 to 5 minutes. No need to stir constantly.
2) Just before they're done, add the garlic and a pinch of salt and pepper. Cook until garlic is golden (~ 1 minute).
3) Add white wine - it will sizzle! Stir, scraping the bottom of the skillet, for 1 minute or until mostly evaporated.
4) Add broth, cream, and parmesan. Stir, then lower heat to medium so the sauce is simmering - do not boil rapidly, the cream may split.
5) Stir occasionally and simmer for 2 - 3 minutes until it thickens. It shouldn't be super thick, this is a rich sauce.
6) Stir through thyme, adjust salt and pepper to taste. Remove from stove.
7) Serve over steak or other cooked protein. Toss through pasta, stuff into baked potatoes, serve with roast beef, chicken or pork, smothered omelets. |
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Preparation
Time: |
Preparation
Time:20 minutes |
Personal
Notes: |
Personal
Notes: 1. Mushrooms - any mushrooms are fine here.
2. Wine - any dry white is fine here, avoid woody / oaky ones (eg Chardonnay) and sweet ones. Preferably Sauvignon Blanc and related varieties, Pinot Gris, and rose wines are terrific too.
Wine sub: Use extra 1/4 cup broth and do not skip the parmesan! Essential for flavour 🙂
3. Cream - If you can't find thickened or heavy cream, just use a high fat % cream (30%+, check carton). See below for how to use light cream.
4. Parmesan - important to grate your own using a fine grater to ensure it melts into the sauce. Do not use store bought shredded or sandy parmesan, it doesn't melt into the sauce properly - the parmesan helps thicken the sauce as well as adding terrific flavour, doesn't taste cheesy just adds savouriness.
5. Uses - Use as a sauce for proteins, pasta, baked potatoes, steamed vegetables.
6. LIGHTEN IT UP by using low fat thickened cream (eg Bulla, sold in Australia). If using normal low-fat cream (ie not thickened cream), adjust the recipe as follows: Mix 1 tsp of cornflour/cornstarch with a splash of low-fat cream. Once dissolved, mix in remaining cream. The cornstarch will act as a thickener to compensate for using light cream. Nutrition will reduce by 100 calories per serving.
7. Serving size: Makes enough to spoon over 4 medium steaks or other pieces of protein. Or 250g / 1/2lb uncooked long strand pasta, or about 300g/10oz of uncooked short pasta (ziti, penne, orchiette).
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