Description
A rich and velvety sauce that transforms simple dishes into extraordinary meals, perfect for pasta, chicken, or vegetables.
Ingredients
Scale
- 1 tablespoon light-flavored extra virgin olive oil
- 2 tablespoons unsalted butter
- 250 g small Swiss brown mushrooms, sliced
- 1 small shallot, finely chopped
- 1 large clove garlic, minced
- ½ cup low sodium chicken stock (or vegetable stock)
- 3 teaspoons Worcestershire sauce
- 1 cup thickened cream (heavy cream)
- ½ teaspoon cornflour (US cornstarch), optional
- ¼ teaspoon salt
- ¼ teaspoon cracked black pepper
Instructions
- Combine oil and butter in a skillet over medium heat until the butter melts.
- Add the sliced mushrooms and shallot, cooking and stirring often until the mushrooms turn golden brown, about 8–10 minutes.
- Incorporate the minced garlic and cook for another minute, allowing the fragrance to fill the air.
- Pour in the chicken stock, Worcestershire sauce, and thickened cream. Bring this mixture to a gentle simmer.
- Maintain a gentle simmer for 2–3 minutes, letting the sauce slightly thicken.
- If you wish to thicken it further, mix the cornflour with 2 teaspoons of water and add it to the sauce.
- Stir in salt and cracked black pepper. Taste for seasoning and adjust as needed.
- Serve the creamy mushroom sauce immediately or chill in an airtight container for later use.
Notes
For added depth, consider incorporating fresh herbs like thyme or parsley at the end. A splash of lemon juice can brighten the sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 450mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg
Keywords: creamy mushroom sauce, sauce recipes, Italian cooking
