Description
A rich, savory sauce loaded with sautéed mushrooms and garlic, simmered in cream and herbs—perfect over steak, chicken, or pasta.
Ingredients
Units
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- 2 tablespoons butter
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 16 oz cremini or button mushrooms, sliced
- 1/2 cup chicken or vegetable broth
- 1 cup heavy cream
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
- Heat butter and olive oil in a large skillet over medium heat until melted.
- Add garlic and sauté for 30 seconds, until fragrant.
- Add mushrooms and cook for 7–8 minutes, stirring occasionally, until they release their moisture and become golden.
- Pour in broth and scrape any browned bits from the pan. Let it simmer for 2–3 minutes to reduce slightly.
- Stir in heavy cream, thyme, and rosemary. Simmer on low heat for 5–7 minutes, or until thickened to your liking.
- Season with salt and pepper, garnish with parsley if desired, and serve hot.
Notes
- Use a mix of mushrooms for deeper flavor.
- For a vegetarian version, use vegetable broth.
- Add grated Parmesan for an extra layer of richness.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 260
- Sugar: 2g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
