Description

This creamy, savory mushroom sauce is packed with earthy flavors and velvety texture — perfect over steak, chicken, mashed potatoes, or pasta. Made with fresh mushrooms, garlic, and cream, it’s a quick and elegant way to elevate any dish in under 20 minutes.

Ingredients

Scale

2 tablespoons butter
1 tablespoon olive oil
2 cups mushrooms (sliced — cremini, button, or a mix)
2 garlic cloves, minced
½ small onion, finely chopped
1 teaspoon dried thyme or Italian seasoning
Salt and black pepper, to taste
½ cup chicken or vegetable broth
¾ cup heavy cream (or half-and-half)
1 teaspoon cornstarch + 1 tablespoon cold water (optional, for thickening)
1 tablespoon chopped parsley (optional, for garnish)

Instructions

1. Sauté Aromatics:
In a large skillet, heat the butter and olive oil over medium heat. Add onions and cook until soft and translucent. Add garlic and cook for 30 seconds until fragrant.

2. Cook the Mushrooms:
Add the sliced mushrooms. Season with salt, pepper, and thyme. Sauté until they release their moisture and become browned — about 6–8 minutes.

3. Add Broth:
Pour in the broth and stir to deglaze the pan. Let it simmer for 3–4 minutes to reduce slightly.

4. Stir in Cream:
Reduce heat and stir in the heavy cream. Simmer for 4–5 minutes until slightly thickened. If a thicker sauce is desired, stir in the cornstarch slurry and cook for an additional 1–2 minutes.

5. Garnish and Serve:
Adjust seasoning to taste. Garnish with parsley and serve hot over your favorite protein, pasta, or potatoes.

Notes

Thicker Sauce? Use the cornstarch slurry.
Flavor Boost: Add a splash of white wine before the broth for extra depth.
Dairy-Free Option: Substitute with dairy-free butter and coconut cream.
Storage: Refrigerate in an airtight container for up to 3 days. Reheat gently on the stove.