Creamy Mushroom Sauce
Made with garlic, white wine, cream and parmesan, this creamy mushroom sauce is decadent and delicious and has so many uses! Use it to top steak or chicken, or, serve over pasta or rice for a quick and easy dinner.
Servings 4 servings
Calories 289 kcal
3 Tablespoons unsalted butter 4 garlic cloves chopped 16 oz sliced baby bella mushrooms 1 teaspoon fresh thyme leaves 1/2 cup white wine ½ cup chicken broth 3/4 cup heavy cream 1 Tablespoon grated parmesan cheese 2 Tablespoon parsley chopped
Melt butter in a large 12 inch skillet over medium heat. Add garlic and saute for about 10 seconds.
Add mushrooms and stir for about 10-15 minutes, until softened and reduced. Add thyme.
Pour in white wine and stir, using a wooden spoon to scrape any brown bits at the bottom of the skillet. Allow to cook until the wine has mostly evaporated, about 1 minute.
Pour in chicken broth and allow it simmer for 1-2 minutes. Then add the heavy cream and allow to cook for an additional 3 minutes, until the heavy cream has thickened.
Remove from heat, stir in the grated parmesan cheese. Garnish with chopped parsley.
I use Chardonnay wine in this recipe. Any dry white wine will work.
I love the flavor of baby bella mushrooms but white button mushrooms may be used as well.
This sauce goes well over pasta, brown rice, or your favorite protein.
Make it vegetarian by using vegetable broth and a rennet free hard cheese rather than parmesan.
Cook the mushrooms well before adding the liquids, this is how you create the flavor.
Calories: 289 kcal | Carbohydrates: 8 g | Protein: 5 g | Fat: 25 g | Saturated Fat: 16 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 6 g | Trans Fat: 1 g | Cholesterol: 75 mg | Sodium: 154 mg | Potassium: 608 mg | Fiber: 1 g | Sugar: 4 g | Vitamin A: 1122 IU | Vitamin C: 5 mg | Calcium: 78 mg | Iron: 1 mg