I'm preparing my simple creamy garlic mushroom sauce today. One of my favorite mushroom recipes is this cream of mushroom sauce, which goes well with so many different dishes and is incredibly adaptable. Even while this creamy mushroom sauce pairs perfectly with steak, it also tastes great over pasta sprinkled with a little grated parmesan.
Yum!
And if like me, you love mushrooms, this sauce over a baked potato is out of this world. You can add it to nearly anything you choose, but I made creamy mushroom pasta in this. Additionally, you can make a massive quantity of this sauce and store it for later use.
Although you are welcome to experiment with the flavors, I genuinely believe that thyme, garlic, and lemon were created to go with mushrooms. Replace the cream with milk if you wanted to keep the sauce on the lower-calorie side. The sauce won't be as silky and creamy, but it will still be fantastic. That's all there is to it. This recipe is SO simple and easy to make, yet it will quickly become a household favorite. Guaranteed.
Although I prefer to use chestnut mushrooms, you may use any of your favorite mushrooms because the sauce is creamy, silky, and really delicious.
My recipe gives a perfect consistency and is extremely versatile.
Ingredients:
➤1/2 lb / 200g mushrooms
➤6-7 (1 tbsp) garlic
➤1 medium white/yellow onion or (1 small purple onion)
➤1 tbsp Olive oil
➤1 tbsp butter (salted/unsalted)
➤1 cup chicken stock/vegetable
➤1/3 cup heavy cream
➤1/3 cup parmesan cheese
➤1 tbsp dried oregano
➤bunch of parsley
➤salt and pepper (According to your taste)
No stock?
Stock cubes can be used, dissolved in a cup of water. The flavor will be slightly mellowed if you use plain water.
No parsley or oregano?
Basil or rosemary, as well as an Italian herb blend, go nicely with mushrooms.
No heavy cream?
Replace with fresh cream(half) and (half)evaporated milk. It will be necessary to change the texture and cooking time.
No parmesan cheese?
You can use any cheese that melts well without producing stringiness. Change the amount as necessary
For optimal taste, mushrooms should be cooked until they are browned. If using store-bought stock, watch the salt content. Use low sodium stock to be safe, or adjust the amounts based on your stock; if it becomes too salty, add sugar.
Method:
➤Cut the mushrooms into thick slices.
➤Mince the garlic.
➤Finely chop the onions.
➤Finely chop some parsley.
➤Add Olive oil to the pan on low heat.
➤Lightly crush two cloves of garlic to infuse the oil.
➤Add the chopped onions and saute them.
➤When the onions turn soft mix in the butter.
➤Let the butter melt in it.
➤Take out the garlic cloves.
➤Add the sliced mushrooms.
➤Saute for 10-15 minutes so the mushrooms develop flavor.
➤Add the minced garlic when the mushrooms get browned.
➤Saute it until fragrant.
➤Add 1 cup of chicken/vegetable broth.
➤Taste the mix and season with a bit of salt and pepper. (Add less now as you can add more later).
➤Add oregano and parsley.
➤Simmer for 10 minutes or until the flavors are released into the sauce.
➤Add cream and give it a good mix.
➤Grate parmesan cheese and add it to the sauce.
➤Mix it until it is well combined and the sauce gets thick and creamy.
➤Add some more parsley if you like and give it a good mix.
➤Garnish with some salt and pepper as needed.
➤It pairs well with pasta, steaks, steamed vegetables, mashed potatoes, garlic bread, and the list goes on!
I hope you enjoy the recipe, do give it a try, and let me know in the comments how it went.
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