This creamy mushroom sauce is delicious over pasta or pork chops. It's also a great sauce for chicken or green bean casserole.
Ingredients
- unsalted butter: 2 Tbsp
- olive oil: 0.5 Tbsp
- fresh mushrooms: 1 pack (10 ounce pack, sliced)
- garlic: 2 clove (minced)
- pinch salt and ground black pepper: 1 piece
- white wine: 0.25 cup
- heavy cream: 1 cup
- chicken or vegetable broth: 0.5 cup
- freshly grated Parmesan cheese: 0.5 cup
- fresh thyme: 2 tsp (chopped)
Metric Conversion
Stages of cooking
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Heat butter and oil in a skillet over medium heat until butter is melted; add mushrooms and cook until golden brown, 4 to 5 minutes. Stir in garlic, salt, and pepper; cook until garlic is fragrant, about 1 minute. Pour white wine into the pan and simmer until wine is mostly evaporated, scraping the browned bits of food off the bottom of the pan with a wooden spoon, about 1 minute.
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Stir in cream, chicken broth, and cheese; reduce heat to medium-low, and cook, stirring occasionally, until cheese has melted and sauce has thickened but doesn't boil, about 2 to 3 minutes. Stir in thyme and adjust seasoning with salt and pepper, if needed.
