Easy Mushroom Cream Sauce Recipe

Ingredients

• 8 oz Button Mushrooms (cleaned and sliced)
• 1 large Shallot (finely minced)
• 2 cloves Garlic (minced)
• 1 tsp Fresh Rosemary (finely chopped)
• 1 tsp Fresh Thyme (finely chopped)
• 1 Tbsp Unsalted Butter (cut into small pieces)
• 1 cup Heavy Cream (full‑fat, chilled)
• to taste Salt
• to taste Black Pepper
• 1 tsp Fresh Parsley (chopped, for garnish)

Instructions

1. Prepare Ingredients

   Clean and slice the mushrooms, mince the shallot, mince the garlic, and finely chop the rosemary, thyme, and parsley. Measure out the butter and heavy cream.

   Time: PT2M

2. Sauté Mushrooms

   Heat the skillet over medium‑high heat, add the butter, and let it melt. Add the sliced mushrooms and sauté for about 2 minutes, stirring occasionally, until they turn tender and release their moisture.

   Time: PT2M

   Temperature: medium‑high

3. Add Aromatics

   Add the minced shallot, garlic, rosemary, thyme, and a pinch of salt and pepper to the pan. Sauté for 30–40 seconds until fragrant, being careful not to burn the garlic.

   Time: PT1M

   Temperature: medium‑high

4. Incorporate Cream

   Pour the heavy cream into the pan, increase the heat to bring it to a gentle boil, then immediately reduce to a simmer. Stir continuously.

   Time: PT1M

   Temperature: medium

5. Simmer and Thicken

   Let the sauce simmer for about 5 minutes, stirring occasionally, until it thickens to a sauce‑like consistency. Taste and adjust seasoning with additional salt and pepper if needed.

   Time: PT5M

   Temperature: low‑medium

6. Finish and Serve

   Remove the pan from heat, stir in the chopped fresh parsley, and serve immediately over steak, chicken, pasta, or vegetables.

   Time: PT1M

Nutrition Facts

Calories

210

Protein

2 g

Carbohydrates

3 g

Fat

20 g

Fiber

1 g