Peruvian & World Recipes

Mushroom Sauce

Mushroom Sauce
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Mushroom Sauce

Course: SaucesCuisine: Italian, French
Servings:

6

servings

Indulge in a luscious Mushroom Sauce crafted with sautéed cremini mushrooms, shallots, and garlic in a rich blend of butter and olive oil. Infused with thyme, white wine, and broth, this velvety sauce achieves perfection with a touch of cream, fresh thyme, and parsley. A savory symphony for your culinary creations!

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Ingredients

  • 2 Tbsp unsalted butter

  • 2 Tbsp olive oil

  • 1 Lb. cremini mushrooms, quartered

  • 1/2 cup small-diced shallots

  • 1 tsp. garlic paste

  • 1 tsp. salt

  • 1/2 tsp freshly ground black pepper

  • 3 sprigs fresh thyme or 1/4 tsp dried thyme

  • 1/2 cup dry white wine

  • 1/2 cup chicken or vegetable broth

  • 1 cup heavy cream

  • 1 Tbsp fresh thyme

  • 1 Tbsp fresh parsley

Directions

  • In a large skillet over medium heat sauté shallots in butter and olive oil until softened, about 2 minutes.
  • Add mushrooms, salt, and pepper. Cook until mushrooms have released juices.
  • Add garlic and thyme sprigs and cook until fragrant, about 1 minute.
  • Add the wine to deglaze and simmer for a few minutes until the wine has almost evaporated.
  • Add the chicken broth and simmer until it is reduced by half.
  • Add cream and bring to a boil for about 2-3 minutes.
  • Finish with fresh thyme leaves and chopped parsley.

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