Creamy Mushroom Sauce
A creamy mushroom sauce that's versatile and can be added to steak, veggies and pasta. Pure indulgence with a few ingredients, in no time!
Ingredients
- 400 grams mushrooms sliced
- 2 tbsps unsalted butter
- 2 tbsp. olive oil
- 3 minced cloves fresh garlic or 2 medium cloves
- ¼ cup white wine dry
- ½ cup stock chicken or vegetable
- 250 ml thick cream 1 cup
- salt and pepper pinch
- ½ cup parmesan cheese grated
- fresh thyme
Instructions
- In a non stick pan heat the oil and melt the butter.
- Add the sliced mushrooms and leave them to cook until golden brown. Gently mix them once or twice but don't constantly fiddle with them.
- Towards the end of them browning add the garlic and a pinch of salt and pepper to taste. Cook a further minute or so just for the garlic to cook.
- Add the wine to deglaze the pan, scrape up the bits as the wine bubbles and leave to continue cooking until it's sort of evaporated (about a minute)
- Add the stock, fresh cream, stir and add the parmesan cheese. Lower the heat to medium and let it simmer on a low simmer. It will simmer for 2 to 3 minutes into a thicker sauce but don't let it simmer until it's too thick, it needs to still have a slight pouring consistency.
- Add the fresh thyme, taste for salt & pepper and adjust to your taste. Remove from the stove.
- Serve with pasta, potato roasted vegetables, chicken and steak.
Notes
What mushrooms to use for mushroom sauce?
Any mushrooms, I find that portabella mushrooms are always available.
Which wine goes well in a mushroom sauce?
Dry white wine, try and avoid sweet wines because even though the wine does cook out, it will change the taste. A dry, crisp and fresh white wine is a great suggestion, like Sauvignon Blanc.
Can the wine be substituted?
If you don't drink wine, stick to adding the stock and use stock in place of the wine too. However, if you are using just stock, make sure it's chicken stock and not vegetable stock since chicken has better flavor. Taste and perhaps use part water when adding the stock that's substituting the wine. I've also added champagne to this recipe, not bad at all!
Using pre-grated Parmesan cheese
Using pre-grated store bought Parmesan cheese is a no no. Buy your own block of Parmesan and grate it yourself, it makes the world of difference!
Fresh cream
Use any thick cream, but double thick cream and thick cream work best. You can also use cream that comes in a box at Woolies, UHT process long life cream. There's one that's for whipping and there's one that's for soups and sauces, take the soup and sauces. These have a long shelf life so it's good to have them on stand-by for if you don't find thick cream.
Another alternative when you don't have thick cream
You know how you can add Maizena in a little gravy or soup to thicken it? You can do the same with cream just before adding it to the mushroom sauce if you only have a regular cream (not thick). Take a little cream out, add a teaspoon of Maizena, make a 'slurry' (paste) and then pour it back into the pan with the remaining cream. Maizena acts a thickening agent, so this will thicken the sauce.
However, it's important to remember that this sauce needs to thicken but still have a slight pouring consistency so don't over thicken it! As it stands, it continues to thicken.
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