Creamy Mushroom Sauce Thyme (Print)

Rich, creamy mushroom sauce blended with fresh thyme to elevate various dishes.

# What You Need:

→ Vegetables

01 - 10 oz cremini or button mushrooms, cleaned and sliced
02 - 1 small shallot, finely chopped
03 - 2 cloves garlic, minced

→ Dairy

04 - 2 tbsp unsalted butter
05 - ½ cup heavy cream

→ Liquids

06 - ¼ cup dry white wine (optional)
07 - ½ cup vegetable or chicken stock

→ Herbs & Seasonings

08 - 1 tbsp fresh thyme leaves or 1 tsp dried thyme
09 - Salt, to taste
10 - Freshly ground black pepper, to taste

→ Finishing

11 - 1 tbsp chopped fresh parsley (optional, for garnish)

# How To Make It:

01 - Heat butter in a large skillet over medium heat until melted and foaming.
02 - Add finely chopped shallot and sauté for 2 minutes until softened.
03 - Add minced garlic and cook for 30 seconds until fragrant.
04 - Stir in sliced mushrooms and cook for 5 to 7 minutes, stirring occasionally, until golden and liquid evaporates.
05 - Pour in dry white wine, if using, and let simmer for 2 to 3 minutes until mostly reduced.
06 - Add vegetable or chicken stock and fresh or dried thyme, then simmer for 3 to 4 minutes to blend flavors.
07 - Reduce heat to low, stir in heavy cream, and cook gently for 2 to 3 minutes, stirring often, until sauce thickens.
08 - Season with salt and freshly ground black pepper to taste. Remove from heat and garnish with chopped parsley if desired.

# Expert Advice:

01 -
  • It's ready in 25 minutes and makes even simple proteins taste restaurant-quality.
  • The thyme brings an earthy sophistication that feels like you've been cooking all day.
  • One skillet, minimal cleanup, maximum impact on the plate.
02 -
  • Add the cream off the heat or at very low temperature—this prevents it from breaking and keeps the sauce silky instead of grainy.
  • Don't overcrowd the mushrooms in the pan; let them actually sauté rather than steam, so they turn golden and develop real flavor.
  • Tasting and seasoning at the end, not before, ensures the salt and pepper land where they should without being masked by the wine or stock.
03 -
  • If your sauce breaks or looks grainy, remove it from the heat, let it cool slightly, then whisk in a splash of cold cream off the heat—this often saves it.
  • Clean mushrooms with a damp cloth instead of rinsing them; they're mostly water and will absorb more if you wash them, which means less golden color and more steam.

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