Quick Mushroom Cream Sauce
This Quick Mushroom Cream Sauce is a rich, savory pan sauce that comes together in just 15 minutes, perfect for elevating simple weeknight meals like chicken, pork, or pasta.
For 2 servings
Prepare your ingredients: Thinly slice the mushrooms, mince the shallot and garlic, and chop the fresh thyme.
Heat butter and olive oil in a medium skillet or the pan used to cook your protein (if applicable) over medium-high heat. Add the sliced mushrooms in a single layer if possible, and cook undisturbed for 3-4 minutes until they release their moisture and begin to brown. Stir and continue cooking for another 3-5 minutes until deeply golden brown and tender.
Add the minced shallot to the pan and cook for 1-2 minutes until softened and fragrant. Stir in the minced garlic and cook for another 30 seconds until aromatic, being careful not to burn it.
Deglaze the pan by pouring in the dry white wine (or broth). Use a wooden spoon to scrape up any browned bits (fond) from the bottom of the pan. Let the liquid simmer and reduce by half, about 1 minute.
Reduce the heat to low. Stir in the heavy cream and chopped fresh thyme. Bring the sauce to a gentle simmer and cook for 2-3 minutes, stirring occasionally, until it slightly thickens to your desired consistency.
Season the sauce with kosher salt and freshly ground black pepper to taste. Adjust seasonings as needed.
Serve immediately over grilled chicken, pan-seared pork chops, steak, pasta, or roasted vegetables. Garnish with fresh chopped parsley if desired.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Don't overcrowd the pan when cooking mushrooms; cook them in batches if necessary to ensure they brown properly and don't steam. Browning is key for deep flavor.
- 2If you don't have white wine, chicken or vegetable broth works perfectly as a substitute for deglazing, maintaining a savory profile.
- 3For a thicker sauce, you can whisk in 1/2 teaspoon of cornstarch mixed with 1 tablespoon of cold water into the simmering cream, then cook for another minute until thickened.
- 4This sauce is best served fresh. If reheating, do so gently over low heat, adding a splash of broth or cream if it has become too thick.
Adapt it for your goals.
Herb Swap
Replace fresh thyme with fresh rosemary or sage for a different aromatic profile, or use a blend of Italian herbs.
Cheesy IndulgenceCheesy Indulgence
Stir in 1-2 tablespoons of grated Parmesan cheese at the very end, off the heat, for an extra layer of savory, salty flavor.
Spicy KickSpicy Kick
Add a pinch of red pepper flakes along with the shallots and garlic for a subtle warmth.
Why this is on our healthy list.
Rich in B Vitamins
Mushrooms are a good source of B vitamins like riboflavin, niacin, and pantothenic acid, which are essential for energy metabolism and nervous system health.
Antioxidant Properties
Mushrooms contain antioxidants like selenium and ergothioneine, which help protect body cells from damage caused by free radicals.
Umami Flavor
The natural umami in mushrooms can enhance the savory depth of dishes, potentially allowing for less added sodium while still delivering satisfying flavor.
Frequently asked questions
While best served fresh, you can make this sauce up to 2 days in advance. Reheat gently over low heat, adding a splash of broth or cream if it's too thick, and stir frequently to prevent separation.
