Description
This creamy mushroom sauce is a rich and flavorful accompaniment, perfect for enhancing roast chicken, pork, steak, or pasta. Made with fresh cremini mushrooms, butter, heavy cream, and a touch of soy sauce for umami, it's a quick 15-minute stovetop recipe that adds a luxurious touch to any meal.
Ingredients
Ingredients
- 1 pound cremini mushrooms, quartered
- ¾ teaspoon kosher salt, plus more to taste
- 2 tablespoons unsalted butter
- 1 cup heavy cream
- 2 tablespoons low-sodium soy sauce or tamari
- 1 tablespoon fresh thyme leaves
Instructions
- Cook the mushrooms: In a dry skillet over medium heat, add the quartered cremini mushrooms. Cook, stirring occasionally, until they begin to brown, about 5 minutes.
- Sweat the mushrooms: Sprinkle the mushrooms with ¾ teaspoon kosher salt and continue cooking, stirring often, until they start to sweat and release their moisture, about 2 more minutes.
- Add butter: Stir in 2 tablespoons of unsalted butter. Let it melt and begin to bubble while stirring to combine with the mushrooms.
- Make the sauce: Add 1 cup of heavy cream, 2 tablespoons of low-sodium soy sauce or tamari, and 1 tablespoon of fresh thyme leaves to the skillet. Reduce the heat to low and simmer gently, stirring often, until the sauce thickens slightly, about 6 to 7 minutes.
- Season and serve: Taste the sauce and adjust seasoning with additional salt if needed. Serve warm over roast chicken, pork, steak, or cooked pasta.
Notes
- For a dairy-free version, substitute the butter with olive oil and use coconut cream or a dairy-free cream alternative.
- Use fresh thyme for the best flavor; dried thyme can be used but reduce the amount to 1 teaspoon.
- Soy sauce adds umami but can be omitted or replaced with Worcestershire sauce if preferred.
- This sauce can be prepared ahead and reheated gently on the stovetop, adding a splash of cream if it thickens too much.
- To keep the mushrooms from becoming soggy, avoid overcrowding the skillet during cooking.
