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Mushroom Sauce

Prep Time:


Cook Time:


4 Servings


About the Recipe


  • 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 (or 1/4 - 1/2 tsp dried)


Step 1

Heat oil and melt butter in a skillet over medium high heat. Add mushrooms and leisurely cook until golden brown - takes about 4 to 5 minutes. No need to stir constantly.

Step 2

Just before they're done, add the garlic and a pinch of salt and pepper. Cook until garlic is golden (~ 1 minute). 

Step 3

Add white wine - it will sizzle! Stir, scraping the bottom of the skillet, for 1 minute or until mostly evaporated.

Step 4

Add broth, cream and parmesan. Stir, then lower heat to medium so the sauce is simmering - do not boil rapidly, cream may split.

Step 5

Stir occasionally and simmer for 2 - 3 minutes until it thickens. It shouldn't be super thick, this is a rich sauce.

Step 6

Stir through thyme, adjust salt and pepper to taste. Remove from stove. 

Step 7

Serve over steak or other cooked protein. Toss through pasta, stuff into baked potatoes, serve with roast beef, chicken or pork, smothered omelettes. See in post for more ideas!


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