Creamy Mushroom Sauce
Creamy mushroom sauce is a rich, velvety condiment made with sautéed mushrooms, garlic, butter, and heavy cream, often enhanced with herbs like thyme or parsley. Perfect for pasta, chicken, or steak, it offers a savory, earthy flavor that elevates dishes with its indulgent, comforting texture and aroma.
Equipment
- Large skillet or frying pan
- Cutting board
- Chef’s knife
- Wooden spoon or spatula
- Measuring cups and spoons
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 250 g fresh mushrooms sliced (button or cremini work best)
- 1 teaspoon fresh thyme leaves
- 1 teaspoon dried oregano
- 1 cup heavy cream
- ½ cup vegetable or chicken broth
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese optional, for extra richness
- Fresh parsley or thyme for garnish optional
Instructions
- Heat the olive oil and butter over medium heat in a large skillet until the butter melts and starts to foam.
- Add the finely chopped onion and cook, stirring occasionally, for 2–3 minutes until softened and translucent. Stir in the minced garlic and cook for another minute until fragrant.
- Add the sliced mushrooms to the skillet. Cook for 5–7 minutes, stirring frequently, until the mushrooms release their moisture and start to brown. Sprinkle in the fresh thyme leaves and dried oregano, stirring to combine.
- Reduce the heat to low and pour in the vegetable or chicken broth, gently scraping the bottom of the skillet to deglaze any flavorful bits. Let it simmer for 2–3 minutes.
- Slowly stir in the heavy cream, ensuring it mixes evenly with the broth and mushroom mixture—season with salt and pepper to taste.
- If desired, sprinkle the grated Parmesan cheese and stir until fully melted, creating a luxuriously rich sauce.
- Allow the sauce to simmer gently for 5–7 minutes, stirring occasionally, until it thickens to your preferred consistency.
- Remove from heat and garnish with freshly chopped parsley or thyme if desired.