Creamy Mushroom Sauce (Printable Version)
Smooth mushroom sauce enriched with cream, garlic, and dijon for a savory dish topping.
# What You'll Need:
→ Mushroom Sauce
01 -
14 ounces brown mushrooms, sliced
02 -
2/3 cup heavy cream
03 -
1/2 cup beef, chicken, or vegetable stock
04 -
1/4 medium brown onion, thinly sliced
05 -
2 cloves garlic, minced
06 -
1/2 tablespoon dijon mustard
07 -
1 tablespoon cornstarch
08 -
2 tablespoons unsalted butter
09 -
Salt and freshly ground black pepper, to taste
# Step-by-Step Guide:
01 -
In a large skillet over medium heat, melt unsalted butter and cook the sliced onion until softened and translucent.
02 -
Add sliced mushrooms to the pan. Cook, stirring occasionally, until the mushrooms are deep golden and caramelized. Season with salt and pepper during cooking.
03 -
Stir in minced garlic and cook for 1 minute until fragrant.
04 -
Pour in the stock and scrape up any fond from the bottom. Simmer until the liquid is reduced by half.
05 -
Add heavy cream and dijon mustard. Stir well, season to taste, and allow to simmer for 2-3 minutes.
06 -
In a small bowl, blend cornstarch with a tablespoon of water to form a slurry. Pour the slurry into the pan, stirring constantly, and simmer until the sauce thickens.
07 -
Remove from heat. Optionally garnish with freshly chopped parsley or thyme before serving.
# Additional Notes:
01 -
If preparing ahead, store the sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently, adding a spoonful of cream if it becomes too thick.