Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Mushroom Cream Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This creamy mushroom sauce features sautéed crimini mushrooms simmered with fresh rosemary, veggie stock, and rich heavy cream. Perfectly browned mushrooms and a silky texture make this sauce ideal for pairing with pasta, chicken, or vegetables.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

For the Mushroom Cream Sauce

  • 2 tbsp olive oil or avocado oil
  • 12 ounces crimini mushrooms (about 18 mushrooms or 6 cups sliced)
  • 2 tbsp chopped fresh rosemary
  • 1 cup vegetable stock
  • 2 cups heavy cream
  • Sea salt to taste
  • Freshly ground black pepper to taste

Instructions

  1. Prepare the Mushrooms: Clean the mushrooms thoroughly to remove any dirt and pat them dry with a clean towel. Thinly slice the mushrooms about 1/4 inch thick to ensure even cooking.
  2. Heat the Skillet and Add Oil: Preheat a 9-inch cast iron skillet over medium-high heat until hot but not smoking. Add the olive or avocado oil to coat the pan evenly.
  3. Sauté the Mushrooms: Add the sliced mushrooms to the pan and let them cook undisturbed to brown properly. Stirring too frequently prevents browning. If mushrooms are not browning, increase the heat to high. Continue cooking until the mushrooms are browned and just tender but still have a meaty texture.
  4. Add Rosemary and Stock: Sprinkle the chopped fresh rosemary over the mushrooms. Pour in the vegetable stock and allow it to simmer until the liquid is reduced by half, concentrating the flavor.
  5. Incorporate the Cream: Pour in the heavy cream and bring the sauce to a gentle simmer. Be careful to avoid boiling over. Reduce the heat and maintain a simmer, stirring occasionally, until the sauce thickens, about 10 to 15 minutes.
  6. Season and Serve: Taste the sauce and season with sea salt and freshly ground black pepper as desired. Serve immediately, or keep warm on the stove and reheat before serving.

Notes

  • Use a cast iron skillet or heavy-bottomed pan for best heat retention and even browning.
  • Do not overcrowd the pan with mushrooms to allow proper browning.
  • Fresh rosemary can be replaced with thyme or sage for a different flavor profile.
  • This sauce pairs well with grilled chicken, pasta, or roasted vegetables.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Sauce
  • Method: Stovetop
  • Cuisine: American

Find it online: https://iamstarved.com/mushroom-cream-sauce-recipe/