Description
This creamy mushroom sauce is a versatile and delicious accompaniment perfect for steak, chicken, or pasta. Made with sautéed mushrooms, garlic, and a flavorful blend of Dijon mustard, Worcestershire sauce, and fresh thyme, it has a rich and smooth texture from heavy cream, delivering a comforting and savory addition to your favorite dishes.
Ingredients
Ingredients
- 3 Tablespoons butter
- 16 oz. mushrooms, sliced
- 2 teaspoons minced garlic
- 3/4 cup beef, chicken or vegetable stock
- 1 Tablespoon Dijon mustard
- 2 teaspoons Worcestershire sauce
- 3/4 cup heavy cream
- 2 teaspoons fresh thyme leaves
- Salt and pepper, to taste
Instructions
- Heat butter and cook mushrooms: Add the butter to a large skillet set over medium-high heat. Once the butter has melted, add the sliced mushrooms and cook, stirring occasionally, until they have softened slightly, about 3 minutes.
- Add garlic: Stir in the minced garlic with the mushrooms and cook for an additional 2 minutes, allowing the garlic to become fragrant without burning.
- Combine liquids and simmer: Pour in the stock, Dijon mustard, Worcestershire sauce, and heavy cream. Stir to combine all ingredients thoroughly.
- Thicken the sauce: Allow the sauce to simmer gently for 8 to 10 minutes, stirring occasionally, until it thickens slightly and the flavors meld together.
- Add fresh thyme and season: Stir in the fresh thyme leaves, then taste the sauce and season with salt and pepper as desired.
- Serve: Remove from heat and serve the creamy mushroom sauce warm over steak, chicken, or pasta for a rich and flavorful finish.
Notes
- You can use any variety of mushrooms such as cremini, button, or portobello for different textures and flavors.
- Choose your preferred stock (beef, chicken or vegetable) to tailor the sauce to the main protein you plan to serve.
- For a lighter version, substitute heavy cream with half-and-half or a dairy-free alternative, though the sauce may be less thick.
- Keep an eye on the sauce as it simmers to prevent it from boiling vigorously and curdling the cream.
- This sauce can be made ahead and reheated gently; add a splash of stock or cream if it thickens too much upon standing.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: American
