Creamy Mushroom Sauce
A deeply savory pan sauce made with earthy cremini mushrooms, shallots, thyme, and heavy cream. Excellent over steak, pasta, pork tenderloin, or spooned over polenta.
Ingredients
- 1 lb cremini mushrooms, sliced
- 2 shallots, finely diced
- 4 garlic cloves, minced
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- 1/4 cup dry white wine
- 2/3 cup heavy cream
- 4 fresh thyme sprigs
- 2 tbsp fresh flat-leaf parsley, chopped
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
Instructions
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1
Heat 2 tbsp olive oil and 2 tbsp unsalted butter in a large skillet over medium-high heat until the butter melts and foams.
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2
Add 1 lb sliced cremini mushrooms in a single layer and cook without stirring for 3-4 minutes until golden-brown.
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3
Stir, add 2 finely diced shallots, and cook for 2 more minutes.
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4
Add 4 minced garlic cloves and 4 fresh thyme sprigs and cook 30 seconds until fragrant.
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5
Pour in 1/4 cup dry white wine and stir, scraping up browned bits. Cook until the wine evaporates.
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6
Pour in 2/3 cup heavy cream and simmer for 4-5 minutes until thickened.
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7
Remove thyme sprigs. Season with 1/2 tsp kosher salt and 1/4 tsp ground black pepper.
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8
Garnish with 2 tbsp chopped fresh flat-leaf parsley before serving.