Quick and Easy Creamy Mushroom Sauce

Ingredients

• 8 oz mushrooms (sliced (such as cremini or white button))
• 2 tbsp butter
• 3 garlic (cloves, minced)
• 1 cup heavy cream
• salt (to taste)
• black pepper (to taste)
• 1 tbsp fresh parsley (chopped, for garnish)

Steps

1. 1

   Clean the mushrooms and slice them into even pieces. Mince the garlic cloves.

2. 2

   In a large skillet over medium-high heat, melt the butter until it begins to foam.

3. 3

   Add the sliced mushrooms to the skillet. Sauté until they have released their moisture and turned a deep golden brown, about 5-7 minutes.

4. 4

   Add the minced garlic to the pan and cook for 1 minute until fragrant, being careful not to burn it.

5. 5

   Pour in the heavy cream and stir to combine, scraping up any browned bits from the bottom of the pan.

6. 6

   Bring the sauce to a gentle simmer. Reduce the heat to medium-low and let it cook until the sauce thickens enough to coat the back of a spoon, about 3-5 minutes.

7. 7

   Season with salt and black pepper to taste. Garnish with fresh parsley before serving.

Notes

The author mentions that while broth is often used in mushroom sauce, using only heavy cream results in an extra creamy texture. If the sauce becomes too thick, you can thin it with a splash of milk or water.

Nutrition per serving

• sauce
• mushroom
• vegetarian
• creamy
• side dish
• dinner
• easy recipe