| Ingredient | Quantity | Units |
|---|---|---|
| Mushrooms | 10 | Ounce |
| Unsalted Butter | 2 | Tablespoon |
| Sunflower Oil | 1/2 | Tablespoon |
| Garlic Clove | 2 | Each |
| White Wine | 1/4 | Cup |
| Chicken Broth or Stock | 1/2 | Cup |
| Heavy Cream | 1 | Cup |
| Parmesan Cheese | 1/2 | Cup |
| Thyme | 2 | Teaspoon |
| Salt | ||
| Pepper |
Cooking Time:
Total Time: 35 Minutes
Prep Time: 5 Minutes
Cook time: 30 Minutes
Servings:
2
Notes:
Measurements and cooking times are a general guideline. This sauce has a lot of flexibility.
Instructions
Step 1: Prep
Rinse and slice mushrooms.
Peel and dice onion.
If not using a garlic press, slice garlic cloves.
Preheat a large pan on stove top over medium heat.
Step 2: Cook Onion
Add 1/2 tablespoon of oil and 2 tablespoons of butter to preheated pan.
Add diced onion.
Add a large pinch of salt to onions.
Stir to combine everything.
Cook until onions are transluscent, roughly 5 minutes.
Step 3: Cook Mushrooms
Add sliced mushrooms to pan with cooked onion.
Add a pinch of salt.
Allow mushrooms to cook and water released to mostly evaporate, roughly 15-20 minutes.
Step 4: Add Garlic
Add pressed garlic to mushrooms.
Stir to combine and cook for 1 minute.
Step 5: Add White Wine and Broth
Add white wine and chicken broth to pan.
Cook to evaporate alcohol and reduce chicken broth, roughly 5 minutes.
Step 6: Add Cream and Cheese
Remove pan from heat.
Add heavy cream and grated parmesan to sauce.
Return to heat and bring to a low simmer over medium-low heat.
Step 7: Add Thyme
Add thyme to sauce.
Stir to combine everything.
Step 8: Finish and Serve
Taste sauce and salt and pepper as necessary.
Serve wtih main dish.
Recommended Pairings:
Roasted Chicken
Recipe inspired by:
Recipe Tin Eats
https://www.recipetineats.com/mushroom-sauce/