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Versatile 25-Minute Creamy Mushroom Sauce for Steak and Chicken

Close-up of a rich, creamy mushroom sauce loaded with sliced mushrooms and topped with fresh parsley.
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Make a rich, velvety mushroom sauce at home that tastes like it came from a bistro. This quick recipe is perfect for topping steak, chicken, pasta, or potatoes.

Ingredients

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  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 1 pound cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • 1/4 cup dry white wine (optional, for deglazing)
  • 1 cup beef broth or chicken broth
  • 1/2 cup heavy cream
  • 1 teaspoon Dijon mustard
  • Salt and black pepper to taste
  • 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

  1. Heat the olive oil and butter in a large skillet over medium-high heat.
  2. Add the sliced mushrooms to the hot skillet. Cook without stirring for 3-4 minutes until they brown. Stir and continue cooking until the mushrooms release their liquid and the liquid evaporates, about 5-7 more minutes. You want them nicely browned for deep flavor.
  3. Add the minced garlic and dried thyme to the skillet. Cook for 1 minute until fragrant.
  4. If using wine, pour it into the skillet and scrape up any browned bits from the bottom. Let the wine reduce by half, about 2 minutes.
  5. Pour in the beef or chicken broth. Bring the mixture to a simmer and let it cook for 5 minutes to reduce slightly.
  6. Reduce the heat to medium-low. Stir in the heavy cream and Dijon mustard. Simmer gently for 3-5 minutes until the sauce thickens to your desired consistency. Do not boil rapidly once the cream is added.
  7. Taste the sauce and season generously with salt and black pepper.
  8. Remove from heat, stir in the fresh parsley, and serve immediately over your favorite steak, chicken, or pasta.

Notes

  • For a dairy-free or gluten-free mushroom sauce, skip the heavy cream. Instead, after simmering the broth (Step 4), whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Whisk the slurry into the simmering broth until the sauce thickens.
  • This sauce pairs wonderfully with mashed potatoes or roasted vegetables.
  • If you prefer a stronger umami flavor, add 1/2 teaspoon of Worcestershire sauce along with the broth.

Nutrition

Find it online: https://kitchenuser.net/mushroom-sauce-recipe-creamy-steak-chicken/