Creamy Mushroom Sauce with Wine, Parmesan, and Thyme Recipe
This creamy Mushroom Sauce is a luxurious and simple sauce perfect for enhancing steaks, chicken, chops, pasta, and more. It combines the rich flavors of mushrooms, white wine, parmesan, and broth to create a versatile sauce that adds depth and complexity to any dish. Ideal for generously smothering protein or mixing into pasta, this sauce is easy to make and sure to become a household favorite.
- Prep Time: 8 minutes
- Cook Time: 12 minutes
- Total Time: 20 minutes
- Yield: Makes approximately 3 cups, serving 4 people
- Category: Sauce
- Method: Stovetop
- Cuisine: Western
Ingredients
Base Ingredients
- 2 tbsp unsalted butter
- 1/2 tbsp olive oil
- 300g / 10 oz mushrooms, sliced (any variety such as white button or cremini)
- Pinch of salt and pepper
- 2 garlic cloves, minced
Liquids & Dairy
- 1/4 cup (65 ml) dry white wine or dry rosé (e.g., Sauvignon Blanc, Pinot Gris) or substitute with additional broth
- 1/2 cup (125 ml) chicken or vegetable broth
- 1 cup (250 ml) heavy/thickened cream (30%+ fat recommended)
- 1/2 cup parmesan, finely grated (about 30g / 1 oz, freshly grated)
Herbs
- 2 tsp fresh thyme leaves (or 1/4 – 1/2 tsp dried thyme)
Instructions
- Heat the fats: In a skillet over medium-high heat, melt the butter with the olive oil to create a rich base for sautéing the mushrooms.
- Cook the mushrooms: Add the sliced mushrooms to the skillet and cook them leisurely without stirring constantly, allowing them to brown and develop flavor, which takes about 4 to 5 minutes.
- Add garlic and seasoning: Just before the mushrooms finish cooking, add the minced garlic along with a pinch of salt and pepper. Cook until the garlic turns golden, about 1 minute.
- Deglaze with wine: Pour in the white wine or rosé, which will sizzle upon contact. Stir the mixture, scraping the skillet’s bottom to lift any flavorful bits, and cook for about 1 minute until the wine mostly evaporates.
- Add broth, cream, and parmesan: Pour in the chicken or vegetable broth followed by the heavy cream and finely grated parmesan. Stir well, then reduce the heat to medium to bring the sauce to a gentle simmer.
- Simmer and thicken: Allow the sauce to simmer gently without boiling rapidly to avoid splitting the cream. Stir occasionally and simmer for 2 to 3 minutes until it thickens slightly but remains pourable and rich.
- Finish with thyme and seasoning: Stir in the fresh or dried thyme, then adjust salt and pepper to taste. Remove the sauce from heat.
- Serve: Spoon the mushroom sauce over cooked steaks, chicken, pork chops, or toss it through cooked pasta. It also works wonderfully stuffed into baked potatoes or served on smothered omelets.
Notes
- Mushroom variety can be any type, including white button, cremini, or Swiss Brown. Increase mushroom quantity if using as a stuffing.
- Use dry white or rosé wine such as Sauvignon Blanc or Pinot Gris for the best flavor. Avoid oaky or sweet wines. Substitute wine with extra broth if preferred, but do not omit parmesan.
- Heavy or thickened cream with 30%+ fat content produces the best texture. To lighten, use low-fat thickened cream or mix low-fat cream with cornstarch as a thickener.
- Always grate parmesan fresh with a fine grater to ensure it melts properly and contributes to the sauce’s texture and flavor. Avoid pre-shredded or pre-grated parmesan.
- This sauce pairs beautifully with a variety of proteins and side dishes such as pasta, baked potatoes, steamed vegetables, roast beef, chicken, pork, and omelets.
- For a lighter version, reduce calories by approximately 100 per serving by using low-fat cream and cornstarch as a thickener.
- The recipe makes enough sauce for 4-5 steaks or about 3 cups, suitable for serving 3-4 people with pasta or 2-3 stuffed large sweet potatoes.
- Nutritional values are per serving, assuming four servings total.