Mushroom Cream Sauce
This versatile creamy mushroom sauce recipe adds richness and savory flavor to steak, pork, chicken, potatoes, or vegetables.
Servings: 1 cup
Ingredients
- 8 ounces baby bella mushrooms sliced
- 1 cup heavy cream
- 1/4 cup minced shallots
- 6 tablespoons olive oil
- 2 garlic cloves, thinly sliced
- 1/2 teaspoon fresh rosemary, minced
- 1/2 teaspoon fresh thyme, minced
- 1 tablespoon unsalted butter
- 1 tablespoon fresh Italian parsley, minced
- Salt and pepper, to taste
Instructions
- On medium-high heat, add olive oil to large saucepan.
- Add mushrooms to pan and sauté for 2 minutes until tender.
- Add shallots, garlic, rosemary, thyme, butter, and a pinch of salt and pepper, and sauté for an additional 35 to 40 seconds.
- Add heavy cream, bring to a boil, then reduce to medium heat. Continue to cook for about 5 minutes until reduced by 1/3 and thickened to sauce-like consistency.
- Season to taste with salt and pepper, add parsley, and stir until well incorporated.
- Serve hot with desired protein.