Go Back
Mushroom Sauce

Mushroom Sauce Made Easy in 20 Minutes

Creamy and rich, this Mushroom Sauce made easy in 20 minutes is perfect for steak, chicken, pasta, or veggies. Quick, simple, delicious!
Print Recipe Pin Recipe
Prep Time 8 minutes
Cook Time 12 minutes
Course Dinner
Servings 4

Ingredients
  

Fats and oil

  • 2 tablespoons unsalted butter
  • 1/2 tablespoon olive oil

Vegetables and aromatics

  • 300 grams (10 ounces) mushrooms, sliced
  • 2 garlic cloves, minced
  • Pinch of salt and pepper
  • 2 teaspoons fresh thyme leaves (or 1/4 to 1/2 teaspoon dried thyme)

Liquids

  • 1/4 cup verjuice (or 1/4 cup broth mixed with 1 to 2 teaspoons lemon juice)
  • 1/2 cup chicken or vegetable broth
  • 1 cup heavy cream

Cheese

  • 1/2 cup finely grated Parmesan-style hard cheese (choose one that melts smoothly)

Instructions
 

  • Heat the olive oil and butter together in a large skillet over medium-high heat until melted and hot.
  • Add the sliced mushrooms and cook them slowly, stirring occasionally, until they turn a deep golden brown, about 4 to 5 minutes.
  • Stir in the minced garlic along with a pinch of salt and pepper, then cook for about 1 minute until the garlic becomes golden and fragrant.
  • Pour in the verjuice (or broth and lemon juice mixture), let it sizzle, and stir while scraping up any browned bits from the pan until most of the liquid evaporates, about 1 minute.
  • Add the broth, cream, and Parmesan, then stir well and lower the heat to medium so the sauce simmers gently without boiling.
  • Simmer for 2 to 3 minutes, stirring occasionally, until the sauce thickens slightly but is still smooth and pourable.
  • Stir in the thyme, taste, and adjust the seasoning with more salt and pepper if needed, then remove the skillet from the heat and serve right away over steak, chicken, pasta, or vegetables.