Creamy Garlic Mushroom Sauce (Printable version)

Velvety garlic mushroom sauce with cream and herbs, ideal to enhance a variety of dishes with rich flavors.

# List of ingredients:

→ Vegetables

01 - 2 tablespoons unsalted butter
02 - 1 tablespoon olive oil
03 - 10 ounces cremini or button mushrooms, sliced
04 - 4 cloves garlic, minced

→ Liquids & Dairy

05 - ½ cup vegetable or chicken stock
06 - 1 cup heavy cream

→ Seasonings

07 - ½ teaspoon salt, or to taste
08 - ¼ teaspoon freshly ground black pepper
09 - 1 teaspoon fresh thyme leaves, or ½ teaspoon dried thyme
10 - 1 tablespoon chopped fresh parsley (optional, for garnish)

# Directions:

01 - Melt butter with olive oil in a large skillet over medium heat.
02 - Add sliced mushrooms and cook for 5 to 6 minutes until softened and golden, stirring occasionally.
03 - Incorporate minced garlic and sauté for one minute until fragrant.
04 - Pour in the stock and simmer for 2 to 3 minutes, scraping browned bits from the pan surface.
05 - Reduce heat, then stir in heavy cream, salt, pepper, and thyme. Simmer for 4 to 5 minutes until sauce thickens.
06 - Taste the sauce and adjust salt or pepper as needed.
07 - Remove from heat. Garnish with chopped parsley if desired and serve immediately atop preferred dishes.

# Expert Advice:

01 -
  • It takes just 25 minutes from start to finish, yet tastes like you've been simmering it all afternoon
  • Works beautifully over pasta, chicken, steak, or roasted vegetables, making it the secret weapon in your weeknight dinner rotation
  • The combination of sautéed garlic and browned mushrooms creates a depth of flavor that feels far more indulgent than the ingredient list suggests
02 -
  • Don't crowd the pan when you add the mushrooms—if your skillet feels too full, work in two batches. Crowded mushrooms steam instead of sauté, and you'll miss that caramelization that makes this sauce special
  • The cream might look like it's breaking or separating if you add it too quickly or at too high a heat—keep the flame gentle, stir constantly as you pour, and it will come together beautifully
03 -
  • The difference between good and great is letting the mushrooms brown completely—don't stir constantly, let them sit in the pan for that first minute to develop color and depth
  • Fresh thyme makes a noticeable difference over dried, but if you only have dried, use half the amount as it's more concentrated and powerful

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