This mushroom sauce is rich and creamy and packed with mushroom flavor. It's also so easy to make and amazing served with just about anything!
- 2 Tbsp Butter
- 1 Tbsp Olive Oil Extra Virgin
- 1 Tbsp Crushed Garlic
- 1 tsp Dried Thyme
- 1 tsp Dried Rosemary
- 5 cups Mushrooms (16 ounces) Brown or White, Sliced
- 1 tsp Dark Soy Sauce
- 1/2 cup Vegetable Stock
- 1 cup Cream Heavy, Whipping or Light*
- 1 Tbsp Cornstarch Optional
- Salt and Pepper To Taste
For Serving (Optional):
- Fresh Chopped Parsley
- Sprig of Fresh Thyme
Add butter and olive oil to a skillet or frying pan along with crushed garlic, dried thyme and rosemary and sauté until the butter is melted.
Add sliced mushrooms and dark soy sauce and sauté until the mushrooms are softened.
Add vegetable stock and heavy cream and stir it in. Bring to a simmer and let it simmer for around 5 minutes until the sauce is slightly reduced and thickened.
If you'd like to thicken it more, then mix the cornstarch with a little water into a paste, add it in and stir. Keep stirring and simmering until the sauce is thickened.
Add salt and pepper to taste.
- Butter and oil. Both butter and olive oil are used in this recipe to add to the richness of the sauce. It also makes the butter seem to go further and really coat the mushrooms when they're sautéing.
- Mushrooms. We used cremini mushrooms (also called portobellini, brown button mushrooms or baby bellas), but white button mushrooms will work just as well. You can also experiment with a mix of different kinds of mushrooms.
- Cream. It's ideal to use a high fat cream like heavy cream or whipping cream in this sauce, but light cream also works just fine. If you use light cream though you will almost certainly want to thicken it with cornstarch.
- Thicken with cornstarch. Cornstarch is optional. It depends on how thick you like your sauce. Just simmering it for a few minutes so that the sauce can reduce slightly may result in the ideal thickness for you. If you prefer it a little thicker, then mixing some cornstarch with water into a paste and then adding it in will thicken it more. Our photos show the sauce after being thickened with cornstarch.
- Make It Dairy-Free. You can make a dairy-free version of this sauce if you use a vegan butter like Earth Balance instead of the dairy butter and use coconut cream (canned, unsweetened) instead of heavy cream.
- Storing leftovers. Keep any leftover sauce in a covered container in the fridge for 3-4 days. Reheat on the stove or in the microwave. If you find it too thick when reheating, add in a little vegetable stock. It's not ideal for freezing.
Serving: 1Serving | Calories: 328kcal | Carbohydrates: 9g | Protein: 5g | Fat: 32g | Saturated Fat: 18g | Cholesterol: 97mg | Sodium: 281mg | Potassium: 426mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1115IU | Vitamin C: 4mg | Calcium: 54mg | Iron: 1mg