My Famous & Most Popular Creamy Garlic Mushroom Sauce That's Insanely Good!
How to make creamy garlic mushroom sauce with easy-to-follow recipe & instructions. Mushroom sauce is something I’ve been making for a long time, with every time making it, I experiment with new flavours & techniques. I have come up with this recipe & believe it is one of the best in the world. This is a must-try recipe. This sauce is perfect over steak, chicken, pies, & vegetables. This recipe has a lot of versatility & will go a long way.
Ingredients
- 2 Tbsp (28g) - Clarified Unsalted Butter
- 1 tsp (5ml) - Olive Oil
- 1 - Shallot, Finely Diced (Brunoise)
- 4 - Garlic Cloves, Thinly Sliced or Minced
- 300g (10.5oz) - Swiss Brown Mushrooms, Thinly Sliced
- 2 Tbsp (40ml) - White Wine (Substitute For Chicken or Vegetable Stock)
- 5g (0.2oz) - Flat Leaf Parsley, Roughly Chopped
- 2g (0.1oz) - Thyme, Finely Chopped
- 400ml (1 ⅗ Cups) - Thickened Cream
Instructions
- Place a large pan over high heat. Add in the clarified butter & olive oil, allow to melt.
- Add in the garlic & shallot, mix to combine & saute for 30 seconds. Add in the mushrooms, mix to combine & saute for 6-7 minutes, stirring frequently. Season to taste halfway through.
- Add in the white wine & deglaze for 1 minute, stirring frequently. Add in the parsley & thyme, mix to combine.
- Add in the thickened cream & mix well. Bring to a boil, reduce the heat to medium-low & simmer for 15 minutes or until reduced & thickened. Check for seasoning & serve.
Nutrition Guide
The above nutrition guide is based on daily averages and is calculated for a single portion.
Recipe Notes
Creamy Garlic Mushroom Sauce Storage Instructions
This delicious sauce can be stored in the fridge for up to 4 days. Still, unfortunately, it’s not recommended to be frozen as the sauce will have a high risk of splitting upon reheating from frozen as the water particles will separate from the oils and fats and break the emulsion.
Creamy Garlic Mushroom Sauce Reheating Instructions
Due to this being a cream-based sauce, you must be very gentle and careful when reheating to prevent the sauce from splitting. Place the sauce in a pan over medium heat, gently heat, and stir until hot throughout, adding a splash of cream to freshen it up. Don’t microwave. The inconsistent and harsh heat will split the sauce.
Watch How To Make The Recipe
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