Creamy Mushroom Sauce
Just 20 minutes on the stovetop and this creamy mushroom sauce is ready to spoon onto steak, potatoes, chicken, and more. Easy and SO good!
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes
Servings: 1.5 -2 cups
Ingredients
- 2 tablespoons unsalted butter
- 1 (24-ounce) container cremini mushrooms thinly sliced
- ½ teaspoon kosher salt
- 2 garlic cloves minced
- 1 cup dry wine* red or white
- ½ cup heavy cream**
- 1 to 2 teaspoons chopped fresh rosemary or thyme leaves
Instructions
- In a large skillet over medium heat, melt the butter. Add the mushrooms and salt and cook, stirring regularly, until they've given up their liquid and the liquid has cooked off, 10 to 15 minutes.
- Add the garlic and wine and increase the heat to medium-high. Bring the wine to a simmer and reduce until thickened and saucy but not dry, about 7 minutes, depending on the size of your skillet.
- Stir in the heavy cream and let heat through. Sprinkle with rosemary or thyme. Serve on EVERYTHING.
Notes
- *You can use white wine (such as Sauvignon Blanc) or red wine (such as Pinot Noir or Cabernet Sauvignon) for the sauce. When serving with red meat, I like to use red; for white meat, I prefer white.
- **For a creamier sauce, add 1/4 cup (or up to 1/2 cup) of additional cream.
- TO STORE: Store leftover mushroom sauce in an airtight container in the refrigerator for 3 to 4 days.
- TO REHEAT: Warm the sauce in a saucepan set over medium-low heat or microwave it until it’s warmed through.
- TO FREEZE: Transfer the mushroom sauce to an airtight container or freezer bag and freeze for up to 3 months. Thaw in the refrigerator before reheating according to the instructions above.
Nutrition
Serving: 1(of 4)Calories: 240kcalCarbohydrates: 10gProtein: 5gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 49mgPotassium: 841mgFiber: 1gSugar: 4gVitamin A: 613IUVitamin C: 1mgCalcium: 60mgIron: 1mg
