Description
Make a rich, bistro-style creamy mushroom sauce quickly. This sauce pairs well with steak, chicken, pasta, or potatoes.
Ingredients
Scale
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 pound cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1/2 teaspoon dried thyme
- 1/4 cup dry white wine or chicken broth
- 1 cup heavy cream
- 1/2 cup beef or vegetable broth
- 1 teaspoon Dijon mustard
- Salt to taste
- Black pepper to taste
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Heat the butter and olive oil in a large skillet over medium-high heat.
- Add the sliced mushrooms and cook without stirring for 3 to 4 minutes until they brown. Stir and continue cooking until all the liquid evaporates and the mushrooms are deeply browned, about 5 to 7 minutes total.
- Add the minced garlic and thyme to the skillet. Cook for 1 minute until fragrant.
- Pour in the white wine or broth to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer until the liquid is reduced by half.
- Stir in the heavy cream, broth, and Dijon mustard. Bring the sauce to a gentle simmer.
- Reduce the heat to medium-low and let the sauce cook for 5 to 8 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon.
- Season with salt and pepper to your preference.
- Stir in the fresh parsley before serving over your chosen dish.
Notes
- For a lighter sauce, substitute half-and-half for the heavy cream.
- For a gluten-free option, ensure your broth is certified gluten-free.
- To make this sauce vegan, use olive oil instead of butter and substitute full-fat coconut milk or cashew cream for the heavy cream.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Sauce
- Method: Stovetop
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1/4 cup
- Calories: 210
- Sugar: 2
- Sodium: 180
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 6
- Fiber: 1
- Protein: 4
- Cholesterol: 70