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Creamy Mushroom Sauce

Creamy Mushroom Sauce, I could literally lick this off the pan. It’s so good, you’ve got to try it.

Creamy Mushroom Sauce

This is one of those versatile side dishes, you could have it on schnitzels, baked potatoes, veggies. Add it to pasta.

How ever you choose to eat it, will still taste yummy. It is also quick and easy to make. 

Amazing how some delicious sauce can turn even the most boring meal into something mouthwatering. That’s exactly what dinner was last night.

You can use button mushrooms or Portobellini mushrooms for the sauce. I usually buy Portobellini mushroom but white button mushrooms is also fine.

Often I use any mushroom I get. If I send my hubby to the shops and don’t give him specific instructions, he grabs any mushroom on the shelf. 

This time round I went to the shops myself so I got exactly what I needed. 

For some extra creaminess I used fresh cream but you can use milk or half and half. I saw a few recipes that used veggie stock so I changed my recipe a little.

The addition of the veggie stock definitely reduces the richness of the sauce. So this is now my new go to way to make my mushroom sauce.

If you don’t have veggie stock you can always add more cream and leave it out. However, it does make a difference to the sauce.

I also love adding some extra garlic to my sauce but if you are not a fan you can reduce the amount.

What Ingredients is required

For this sauce you will require, mushrooms, garlic, butter, olive oil, vegetable stock, cream and parmesan cheese.

If you can it’s best to use a low sodium stock or your sauce can get a bit salty. I didn’t add salt to my sauce because the salt in the stock was more than enough.

More Mushroom Recipes:

Creamy Mushroom Pasta

Creamy Garlic Mushroom Parmesan Chicken

Spinach Mushroom Quesadillas

Creamy Mushroom Sauce

Rich and Creamy Mushroom Sauce, you can eat it on almost anything
No ratings yet
Prep Time 10 minutes
Cook Time 10 minutes
Cuisine General
Servings 4

Ingredients
  

  • 250 gram mushroom sliced
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 2 large clove garlic minced
  • 1 tspn fresh thyme leaves
  • 1/2 cup vegetable stock
  • 1/2 cup fresh cream
  • 1/4 cup grated parmesan
  • drizzle of lemon juice (optional)
  • salt
  • pepper

Instructions
 

  • Heat butter and olive oil in a large pan and add mushroom. Fry until all the liquid has evaporated and mushrooms are golden brown and slightly caramelised
  • Add the garlic and thyme and fry for 1 minute
  • Add the vegetable stock and fresh cream. Simmer until sauce starts to thicken, stirring occasionally. Add some pepper and salt only if required
  • Add the grated parmesan. Drizzle a little bit of lemon juice into the sauce if you prefer.
  • Garnish with more fresh thyme or some chopped parsley

Notes

  1. Button mushrooms or Portobellini mushrooms can be used
  2. You can add a tablespoon of sour cream instead of the lemon juice
  3. Perfect served with veggies, chicken, fish, pasta, baked potaotes and much more
Keyword creamy mushroom, creamy sauce, mushroom sauce
Tried this recipe?Mention @tamarindnthyme

 

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