Creamy Garlic Mushroom Sauce
Golden-browned cremini mushrooms, fragrant garlic and fresh thyme are simmered with white wine and heavy cream into a silky French-style sauce. Spoon it over steak, chicken, pork, pasta or mashed potatoes.
- Prep
- 12 min
- Cook
- 20 min
- Total
- 32 min
- Makes
- About 2 cups (480 ml) sauce, enough for 4 servings
Steps
Before you start
- Wipe the mushrooms clean with a damp paper towel rather than soaking them; they absorb water and won't brown.
- Slice all vegetables before you turn on the heat, because the garlic cooks very quickly.
- Use a wide 12-inch (30 cm) skillet so the mushrooms sit in a single layer and brown instead of steaming.
- Measure the cream and wine ahead and keep them within reach.
Heat the pan
- Set a 12-inch (30 cm) skillet over medium-high heat.
- Add the olive oil and 1 tablespoon (14 g) of the butter.
- Let the butter melt and the foam begin to subside.
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Ready when: Butter is melted and the foam is just starting to settle, with the fat shimmering.
Tip: Don't let the butter brown before the mushrooms go in.
Brown the mushrooms
- Add the sliced mushrooms in an even layer.
- Cook without stirring for 3 minutes so they sear, then stir and cook 6 to 7 minutes more.
- They will first release liquid, then the liquid evaporates and the mushrooms brown.
- Sprinkle with the salt after the liquid has evaporated.
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Ready when: Mushrooms are deep golden brown, the pan is dry, and they have shrunk by about half.
Tip: If your pan is crowded, brown the mushrooms in two batches. Salting early draws out water and slows browning.
Soften the shallot
- Reduce heat to medium.
- Add the remaining 1 tablespoon (14 g) butter and the minced shallot.
- Stir for 2 minutes.
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Ready when: Shallot is soft and translucent, not browned.
Add garlic and thyme
- Stir in the garlic, thyme leaves and black pepper.
- Cook, stirring constantly, for 30 to 45 seconds.
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Ready when: The garlic smells fragrant and is pale gold, not brown.
Tip: Burnt garlic turns bitter. If it darkens quickly, lift the pan off the heat and go straight to the wine.
Deglaze with wine
- Pour in the white wine.
- Scrape the browned bits from the bottom of the pan with a wooden spoon.
- Simmer 3 to 4 minutes.
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Ready when: The wine has reduced to about 2 tablespoons of syrupy liquid and no longer smells sharply of alcohol.
Add the cream
- Lower the heat to medium-low and pour in the cream.
- Stir to combine, then bring to a gentle simmer with small bubbles around the edges.
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Ready when: Small bubbles break around the edge of the pan.
Tip: Avoid a hard boil, which can make the cream separate and turn greasy.
Simmer until thick
- Simmer gently, stirring occasionally, for 5 to 6 minutes, until the sauce is thick enough to coat the back of a spoon.
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Ready when: When you drag a finger across the spoon, the line stays clean. The sauce should be about 2 cups (480 ml).
Tip: It thickens more as it cools, so stop when it is slightly looser than you want.
Season and serve
- Remove from the heat.
- Stir in the lemon juice.
- Taste and add more salt if needed.
- Sprinkle with parsley, if using, and serve hot.
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Ready when: The sauce tastes rich and balanced, with a bright finish from the lemon.
Tip: If the sauce is too thick, thin it with 1 to 2 tablespoons of water or milk.
Good to know
Tips
- Dry mushrooms and a hot pan give the best browning, which is where most of the flavor comes from.
- Keep the cream at a gentle simmer so the sauce stays smooth.
- Mix in a mix of mushrooms like shiitake or oyster for deeper flavor.
- Season at the end, since the sauce reduces and concentrates in saltiness.
Make ahead
"Make the sauce up to 2 days ahead and refrigerate it in an airtight container. Reheat gently, adding a splash of cream or water to loosen it."
Storage & reheating
"Room temperature: no more than 2 hours. Fridge: up to 3 days in an airtight container. Freezer: not recommended, as the cream may separate. Reheat in a saucepan over low heat, stirring often and adding 1 to 2 tablespoons of cream or water until smooth and steaming."
Substitutions
- dry white wine → chicken or vegetable broth. Use the same amount and add an extra ½ teaspoon of lemon juice at the end for acidity.
- heavy cream → half-and-half or full-fat coconut cream. Half-and-half gives a thinner sauce that needs a few more minutes of simmering and may curdle if boiled. Coconut cream adds a slight coconut flavor.
- shallot → yellow onion. Use ¼ cup (40 g) finely minced and cook it 1 to 2 minutes longer.
- fresh thyme leaves → dried thyme. Use ½ teaspoon and add it with the garlic.
