Description
Creamy Garlic Mushroom Sauce is a rich and savory sauce made with sautéed mushrooms, garlic, cream, and fresh herbs—ideal for topping meats, pasta, or vegetables for an instant flavor upgrade.
Ingredients
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- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 10 oz fresh mushrooms (cremini, white, or mixed), sliced
- 3 garlic cloves, finely minced
- 1/2 cup chicken or vegetable broth
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese (optional)
- 1 tsp fresh thyme or 1 tbsp chopped parsley
- Salt and freshly ground black pepper to taste
- 1 tsp cornstarch mixed with 1 tbsp water (optional, for thickening)
Instructions
- In a large skillet, heat butter and olive oil over medium-high heat.
- Add sliced mushrooms and sauté for 7–9 minutes, until golden brown and tender.
- Stir in garlic and cook for 1–2 minutes until fragrant.
- Pour in broth, scraping up any browned bits from the pan. Simmer for 2–3 minutes to reduce slightly.
- Lower heat and stir in heavy cream. Simmer for 5–7 minutes until thickened to your liking.
- Add Parmesan (if using), herbs, salt, and pepper. Stir to combine.
- Use cornstarch slurry if a thicker sauce is desired. Simmer another 1–2 minutes.
- Serve warm over steak, chicken, pasta, or vegetables.
Notes
- Don’t overcrowd the mushrooms—sauté in batches if necessary for proper browning.
- Deglaze with white wine instead of broth for added depth.
- Use a cornstarch slurry to adjust thickness as needed.
- Parmesan adds umami, but can be omitted or swapped for vegan cheese.
- Loosen leftover sauce with a splash of broth when reheating.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 210
- Sugar: 2g
- Sodium: 180mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg