An omelette smothered in a creamy mushroom sauce. A mushroom sauce for steak. A baked sweet potato stuffed to the brim with mushrooms in a creamy sauce.
It’s simple to make but doesn’t call for any gourmet ingredients. You absolutely could just sauté up some mushrooms in a load of butter and stir through a gallon of cream.
But if you want one that stacks up to the great sauces of the world served at fine dining establishments, add wine and parmesan. (replace with broth if you don’t want alcohol).
| PREP 10 min | COOK 15 min | SERV 700 ml |
ingredients
For sauté
- 2 tbsp unsalted butter
- ½ tbsp olive oil
- 300 g mushrooms, sliced
- 2 garlic cloves, minced
For sauce
- 65 ml white wine, dry
- 125 ml vegetable broth
- 250 ml heavy cream
- 30 g parmesan, finely grated
For seasoning
- 2 tsp fresh thyme leaves
Notes
- Substitute wine broth
instructions
For sauté
- Heat oil and melt butter in a skillet over medium high heat.
- Add mushrooms and cook until golden brown – takes about 5 minutes.
- Just before they’re done, add the garlic and a pinch of salt & pepper. Cook until garlic is golden.
For sauce
- Add white wine. Stir, scraping the bottom of the skillet, for 1 minute or until mostly evaporated.
- Add broth, cream & parmesan. Stir, then lower heat to medium so the sauce is simmering.
- Stir occasionally and simmer for 2 minute until it thickens.
It shouldn’t be super thick, this is a rich sauce.
For seasoning
- Stir through thyme, salt & pepper to taste. Remove from stove.
- Serve over steak or other cooked protein. Toss through pasta, stuff into baked potatoes, serve with roast beef, chicken or pork, smothered omelettes.
