Creamy Mushroom Sauce
White wine, parmesan, and aromatic broth provide deep complexity to this versatile sauce. It serves as a luxurious pairing for steak, chicken, or pasta dishes.
Ingrédients
- 2 tbsp unsalted butter
- 1/2 tbsp olive oil
- 300 g mushrooms · sliced
- salt and pepper · pinch of
- 2 garlic cloves · minced
- 1/4 cup white wine or rose · dry
- 1/2 cup chicken or vegetable broth
- 1 cup heavy/thickened cream
- 1/2 cup parmesan · finely grated
- 2 tsp fresh thyme leaves
Préparation
- 1
Heat the oil and melt the butter in a skillet over medium-high heat. Add the mushrooms and cook until golden brown, about 4 to 5 minutes.
- 2
Incorporate the minced garlic with a pinch of salt and pepper, cooking until the garlic turns golden for approximately 1 minute.
- 3
Pour in the white wine and stir while scraping the bottom of the skillet for 1 minute, or until the liquid has mostly evaporated.
- 4
Add the broth, cream, and parmesan. Lower the heat to medium to maintain a gentle simmer, avoiding a rapid boil to prevent the cream from splitting.
- 5
Simmer while stirring occasionally for 2 to 3 minutes until the sauce thickens slightly.
- 6
Stir in the fresh thyme, adjust the seasoning with salt and pepper to taste, and remove from the heat.