- 2 tbsp unsalted butter
- 1/2 tbsp olive oil
- 300 g / 10 oz mushrooms, sliced (Note 1)
- Pinch salt and pepper
- 2 garlic cloves, minced
- 1/4 cup (65 ml) white wine or rose, dry (Note 2 subs)
- 1/2 cup (125 ml) chicken or vegetable broth
- 1 cup (250 ml) heavy / thickened cream (Note 3)
- 1/2 cup parmesan,finely grated (30g / 1 oz) (Note 4)
- 2 tsp fresh thyme leaves (or 1/4 – 1/2 tsp dried)
Heat oil and melt butter in a skillet over medium high heat. Add mushrooms and leisurely cook until golden brown – takes about 4 to 5 minutes. No need to stir constantly.Just before they’re done, add the garlic and a pinch of salt and pepper. Cook until garlic is golden (~ 1 minute).
Add white wine – it will sizzle! Stir, scraping the bottom of the skillet, for 1 minute or until mostly evaporated.
Add broth, cream and parmesan. Stir, then lower heat to medium so the sauce is simmering – do not boil rapidly, cream may split.
Stir occasionally and simmer for 2 – 3 minutes until it thickens. It shouldn’t be super thick, this is a rich sauce.
Stir through thyme, adjust salt and pepper to taste. Remove from stove.
Serve over steak or other cooked protein. Toss through pasta, stuff into baked potatoes, serve with roast beef, chicken or pork, smothered omelettes.
1. Mushrooms – any mushrooms are fine here. I used standard white button mushrooms in the photos, and brown button mushrooms in the video (Swiss Brown / Cremini). Can use MORE mushrooms if planning to stuff into something like baked potatoes.
2. Wine – any dry white is fine here, avoid woody / oaky ones (eg Chardonnay) and sweet ones. I like Sauvignon Blanc and related varieties, Pinot Gris, and rose wines are terrific too. Wine sub: Use extra 1/4 cup broth and do not skip the parmesan! Essential for flavour
3. Cream – If you can’t find thickened or heavy cream, just use a high fat % cream (30%+, check carton). See below for how to use light cream.
4. Parmesan – important to grate your own using a fine grater to ensure it melts into the sauce. Do not use store bought shredded or sandy parmesan, it doesn’t melt into the sauce properly – the parmesan helps thicken the sauce as well as adding terrific flavour, doesn’t taste cheesy just adds savouriness.
6. LIGHTEN IT UP by using low fat thickened cream (eg Bulla, sold in Australia). If using normal low fat cream (ie not thickened cream), adjust recipe as follows: Mix 1 tsp of cornflour/cornstarch with a splash of low fat cream. Once dissolved, mix in remaining cream. The cornstarch will act as a thickener to compensate for using light cream. Nutrition will reduce by 100 calories per serving.
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