Creamy Mushroom Sauce with White Wine and Parmesan Recipe
This creamy Mushroom Sauce is a versatile and luxurious addition to your meals, perfect for smothering steaks, chicken, chops, or tossed through pasta. It combines the earthy flavor of sautéed mushrooms with the depth of white wine, parmesan, and broth, creating a rich yet simple sauce that enhances any protein or vegetable dish.
- Prep Time: 8 minutes
- Cook Time: 12 minutes
- Total Time: 20 minutes
- Yield: Approximately 3 cups (enough to serve 4 people)
- Category: Sauce
- Method: Stovetop
- Cuisine: Western
Ingredients
Main Ingredients
- 2 tbsp unsalted butter
- 1/2 tbsp olive oil
- 300g / 10 oz mushrooms, sliced
- Pinch of salt and pepper
- 2 garlic cloves, minced
- 1/4 cup (65 ml) white wine or rosé, dry
- 1/2 cup (125 ml) chicken or vegetable broth
- 1 cup (250 ml) heavy/thickened cream
- 1/2 cup parmesan, finely grated (30g / 1 oz)
- 2 tsp fresh thyme leaves (or 1/4 – 1/2 tsp dried)
Instructions
- Heat fat and cook mushrooms: In a skillet over medium-high heat, heat the olive oil and melt the butter together. Add the sliced mushrooms and cook them leisurely until they turn golden brown, about 4 to 5 minutes. Stir occasionally but not constantly to allow browning.
- Add garlic and seasoning: Just before the mushrooms finish cooking, add the minced garlic along with a pinch of salt and pepper. Cook for about 1 minute until the garlic turns golden and fragrant.
- Deglaze with wine: Pour in the white wine, which will sizzle upon contact. Stir while scraping the bottom of the skillet to release flavorful brown bits. Continue stirring for about 1 minute until the wine mostly evaporates.
- Add broth, cream, and parmesan: Stir in the chicken or vegetable broth, heavy cream, and finely grated parmesan cheese. Lower the heat to medium to maintain a gentle simmer. Avoid boiling rapidly to prevent the cream from splitting.
- Simmer and thicken: Stir occasionally and let the sauce simmer for 2 to 3 minutes until it thickens slightly. The sauce should remain rich but not overly thick.
- Finish with thyme and seasoning: Stir in the fresh thyme leaves and adjust seasoning with additional salt and pepper if needed. Remove from heat.
- Serve and enjoy: Spoon the mushroom sauce over grilled steak, chicken, pork, or toss it with cooked pasta. It’s also great stuffed into baked potatoes or served with roasted vegetables.
Notes
- Any type of mushrooms can be used; white button or cremini mushrooms work well. Increase mushroom quantity for stuffing recipes.
- Use a dry white wine such as Sauvignon Blanc or a dry rosé. Avoid oaky or sweet wines. If omitting wine, substitute extra broth and ensure parmesan is included for flavor.
- Heavy or thickened cream with 30%+ fat content yields the best richness. For a lighter version, use low-fat cream plus cornstarch as a thickener.
- Freshly grate parmesan finely to ensure it melts smoothly into the sauce. Avoid pre-shredded parmesan that can be grainy and won’t melt properly.
- This sauce pairs excellently with steaks, chicken, pork, pasta, baked potatoes, and steamed vegetables.
- To lighten, use low-fat thickened cream and add a cornstarch slurry to maintain consistency. This reduces calories by about 100 per serving.
- The recipe yields enough sauce for 4 to 5 servings, suitable for 250g uncooked long pasta or about 300g of short pasta.