Title: Mushroom Sauce
Yield: 4 servings
Cooking time: 12 minutes
Preparation time: 10 minutes
Category: Sauce
Cuisine: French
Source: recipetineats.com
Original Page from recipetineats.comHeat oil and melt butter in a skillet over medium high heat.
Add mushrooms and leisurely cook until golden brown - takes about 4 to 5 minutes.
Just before they're done, add the garlic and a pinch of salt and pepper.
Cook until garlic is golden (~ 1 minute).
Add white wine.
Stir, scraping the bottom of the skillet, for 1 minute or until mostly evaporated.
Stir in broth, cream and parmesan.
Lower heat to medium so the sauce is simmering - do not boil .
Stir occasionally and simmer for 2 - 3 minutes until it thickens.
It shouldn't be super thick, this is a rich sauce.
Stir through thyme, adjust salt and pepper to taste. Remove from stove.
Serve over steak or other cooked protein. Toss through pasta, stuff into baked potatoes, serve with roast beef, chicken or pork, smothered omelettes.
1. Mushrooms - any mushrooms are fine. Combinations are best.
2. Wine - avoid woody / oaky ones (eg Chardonnay) and sweet ones.
Sauvignon Blanc and related varieties, Pinot Gris, and rose wines work well.
Wine sub: Use extra 1/4 cup broth and do not skip the parmesan! Essential for flavour
3. Cream - If you don't have heavy cream, Substitute milk mixed with 1 tsp of cornstarch or arrowroot -or - make roux by melting 1 Tsp butter. add 1 Tbs flour, cook to combine and add 1 c milk.
4. Parmesan - important to grate your own using a fine grater to ensure it melts into the sauce. Do not use store bought shredded or sandy parmesan, it doesn't melt into the sauce properly - the parmesan helps thicken the sauce as well as adding terrific flavour, doesn't taste cheesy just adds savouriness.