Creamy mushroom sauce is a versatile sauce that can be used to top steak or be mixed into a delicious pasta dinner.
This creamy mushroom sauce is delicious all on its own, but paired with a well cooked steak or chicken it is so good. This mushroom sauce has scallops, fresh minced garlic, beef broth and heavy cream mixed with some fresh herbs to give it the best flavor. You can also cook pasta on the side (rotini works great) and mix it into the sauce for a stand alone dinner.
My husband LOVES this sauce. He could eat it by the bowlful all by itself. This sauce is one of my favorite ways to dress up a dinner.
Frequently Asked Questions for the Creamy Mushroom Sauce recipe:
1. What ingredients do I need for a creamy mushroom sauce? You’ll need fresh mushrooms (like cremini or button mushrooms), butter, garlic, onion or shallots, heavy cream, broth (chicken or vegetable), flour (optional for thickening), and seasonings like salt, pepper, and fresh herbs.
2. Can I use milk instead of heavy cream? Yes, you can substitute milk for heavy cream, but the sauce will be less rich and creamy. For a thicker consistency, you might want to add a bit of flour or cornstarch to compensate.
3. How can I make a vegan creamy mushroom sauce? To make it vegan, replace the butter with a plant-based alternative, use vegetable broth, and substitute heavy cream with coconut milk, cashew cream, or a dairy-free cream alternative.
4. Can I make this sauce ahead of time? Yes, you can prepare the sauce in advance. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, adding a splash of cream or broth if it becomes too thick.
5. What dishes pair well with creamy mushroom sauce? Creamy mushroom sauce is versatile and pairs well with pasta, steak, chicken, pork, mashed potatoes, or roasted vegetables. It also works as a topping for rice or a filling for crepes.
6. How do I thicken or thin the sauce? To thicken the sauce, let it simmer longer, add a bit of flour or cornstarch mixed with water, or add more cream. To thin it, stir in extra broth, milk, or cream until you reach the desired consistency.
7. Can I use different types of mushrooms? Absolutely! You can use a variety of mushrooms like cremini, button, shiitake, portobello, or even a mix for a deeper, more complex flavor.
8. How do I store leftovers? Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat, adding a bit of cream or broth if needed.
9. Can I freeze creamy mushroom sauce? Freezing is possible, but the sauce may change in texture slightly upon thawing due to the cream. If you freeze it, thaw it in the refrigerator and reheat slowly, stirring to recombine any separated ingredients.
10. How can I add more flavor to the sauce? Enhance the flavor by adding white wine or sherry, using a variety of mushrooms, incorporating fresh herbs like thyme or rosemary, or adding a splash of soy sauce for umami depth. I added fresh lemon thyme from my garden and it was delicious!
What type of White Wine is best to use in sauces?
When choosing a white wine for cooking sauces, it’s important to select one that complements the dish without overpowering it. Here are some of the best types of white wine for cooking sauces:
- Sauvignon Blanc: This is a great choice for light and creamy sauces. Its crisp acidity and herbal notes work well in sauces for chicken, seafood, and pasta.
- Chardonnay: A fuller-bodied white wine, Chardonnay is excellent for richer sauces, especially those with cream or butter. Opt for an unoaked or lightly oaked Chardonnay to avoid overwhelming the dish with strong oaky flavors.
- Pinot Grigio: Light and crisp, Pinot Grigio is versatile and works well in a variety of sauces, particularly those with a lighter base, such as lemon or garlic.
- Dry Vermouth: While not a traditional white wine, dry vermouth is often used in cooking for its complex flavors and ability to add depth to sauces, especially in French cuisine.
- Albariño: A light, citrusy wine from Spain, Albariño is great for seafood sauces due to its bright acidity and fresh flavors.
- Marsala (Dry): Though technically a fortified wine, dry Marsala is commonly used in cooking, particularly in sauces for meat dishes like Chicken Marsala.
When cooking with wine, avoid using sweet wines unless the recipe specifically calls for it, as they can alter the intended flavor of the sauce. Also, use a wine you’d enjoy drinking, as the quality of the wine can affect the final taste of the dish.
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Creamy Mushroom Sauce Recipe
Creamy mushroom sauce is a versatile sauce that can be used to top steak or be mixed into a delicious pasta dinner.
Ingredients
- 2 tablespoons unsalted butter
- 1 small shallot, finely chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms (such as cremini or button), sliced
- 1/4 cup dry white wine (Sauvignon Blanc or Chardonnay recommended)
- 1/2 cup beef broth
- 3/4 cup heavy cream
- 1 teaspoon fresh thyme sprigs (I used lemon thyme)
- Salt and pepper to taste
- Parsley for garnish
Instructions
- In a large skillet, melt the butter over medium heat.
- Add the finely chopped shallots and cook, stirring occasionally, until they become translucent, about 2-3 minutes.
- Add the minced garlic and cook for an additional 1 minute, being careful not to let it burn
- Add the sliced mushrooms and sprigs of fresh thyme to the skillet.
- Cook, stirring occasionally, until the mushrooms release their moisture and start to brown, about 5-7 minutes.
- Pour in the white wine, stirring to deglaze the pan and lift any browned bits from the bottom.
- Let the wine simmer for about 2-3 minutes, until it reduces by half.
- Stir in the beef broth.
- Simmer for another 2-3 minutes, allowing the flavors to meld.
- Reduce the heat to low and slowly stir in the heavy cream.
- Let the sauce simmer gently for 5-7 minutes, stirring occasionally, until it thickens to your desired consistency.
- Taste the sauce and season with salt and pepper as needed.
- Garnish with chopped fresh parsley
Notes
If the sauce is not thick enough, you can make a corn starch slurry to thicken it using these instructions:
Ingredients:
1 tablespoon cornstarch
2 tablespoons cold beef broth (or water)
Instructions:
- In a small bowl, combine the cornstarch with the cold beef broth (or water.
- Stir well until the cornstarch is completely dissolved and the mixture is smooth.
- This is your slurry.
- Add the Slurry to the Sauce:
- Once your creamy mushroom sauce is simmering and has reached the desired stage before thickening, lower the heat to a gentle simmer.
- Slowly pour the slurry into the sauce while continuously stirring. This will help distribute the slurry evenly and prevent lumps from forming.
- Continue to cook the sauce over low heat, stirring frequently, for 2-3 minutes.
- The sauce will begin to thicken as the cornstarch cooks.
- If the sauce reaches your desired thickness, remove it from the heat. If it is still too thin, you can repeat the process with another small batch of slurry.
- Final Adjustments:Once the sauce has thickened to your liking, taste and adjust the seasoning with salt and pepper if needed.
- This method will give your creamy mushroom sauce a silky, thickened texture without altering its flavor.
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