My Viral Creamy Garlic Mushroom Sauce

Ingredients

• 1 Shallot (finely diced)
• 2 Garlic Cloves (crushed and roughly chopped)
• 250 g Mushrooms (sliced about 1 cm thick; any variety works)
• 120 ml Dry White Wine (use a dry variety like Sauvignon Blanc)
• 240 ml Heavy Cream (full‑fat for best texture)
• to taste Salt
• to taste Cracked Black Pepper

Instructions

1. Prepare Aromatics

   Dice the shallot finely, crush the garlic cloves and roughly chop them, then slice the mushrooms into 1 cm thick pieces.

   Time: PT5M

2. Sauté Shallot

   Place the skillet over medium heat, add a splash of oil if desired, then add the diced shallot. Cook, stirring occasionally, for about 3 minutes until softened and translucent.

   Time: PT3M

   Temperature: medium heat

3. Add Garlic

   Add the chopped garlic to the pan and sauté for 1 minute, just until fragrant.

   Time: PT1M

   Temperature: medium heat

4. Cook Mushrooms

   Add the sliced mushrooms, stir, and cook for about 6 minutes, allowing them to release moisture and then brown lightly.

   Time: PT6M

   Temperature: medium heat

5. Deglaze with White Wine

   Pour in the white wine, scraping the browned bits from the bottom of the pan. Reduce the liquid by half, about 2 minutes.

   Time: PT2M

   Temperature: medium heat

6. Add Cream and Simmer

   Stir in the heavy cream, increase the heat just enough to bring the mixture to a gentle boil, then lower to a simmer. Cook for 6‑7 minutes until the sauce turns a beautiful golden color and thickens.

   Time: PT7M

   Temperature: medium‑high to bring to boil, then low simmer

7. Season and Serve

   Season the sauce with salt and freshly cracked black pepper to taste. Transfer to a gravy boat or small serving bowl and serve immediately alongside a pan‑seared steak.

   Time: PT1M

Nutrition Facts

Calories

150

Protein

2 g

Carbohydrates

5 g

Fat

13 g

Fiber

1 g