Mushroom Sauce

Serves: 2-4   |   Meals:

Ingredients

  • 2 tbsp unsalted butter
  • 1/2 tbsp olive oil
  • 300g / 10 oz mushrooms , sliced 
  • Pinch of salt and pepper
  • 2 garlic cloves , minced
  • 1/4 cup (65 ml) white wine or rose , dry 
  • 1/2 cup (125 ml) chicken or vegetable broth
  • 1 cup (250 ml) heavy / thickened cream
  • 1/2 cup parmesan ,finely grated (30g / 1 oz) 
  • 2 tsp fresh thyme leaves

Directions

  1. Heat oil and melt butter in a skillet over medium high heat. Add mushrooms and slowly cook until golden brown – takes about 5-10 minutes.
  2. Just before they’re done, add the garlic and a pinch of salt and pepper. Cook until garlic is golden (~ 1 minute).
  3. Add white wine – it will sizzle! Stir, scraping the bottom of the skillet, for 1 minute or until mostly evaporated.
  4. Add broth, cream and parmesan. Stir, then lower heat to medium so the sauce is simmering – do not boil rapidly, cream may split.
  5. Stir occasionally and simmer for approx 5 minutes until it thickens. It shouldn’t be super thick, this is a rich sauce.
  6. Stir through thyme, adjust salt and pepper to taste. Remove from stove.