Creamy Mushroom Sauce
This extra creamy, incredibly flavorful Mushroom Cream Sauce is easy to make and on the table in about 20 minutes. It’s a rich, umami-forward sauce that’s fantastic spooned over chicken, pork, steak, and even pasta!
Ingredients
- 1 Tablespoon olive oil
- 1 pound mixed mushrooms (such as portobello, cremini, white button, shiitake or oyster, cut into 1-inch pieces)
- 1 Tablespoon unsalted butter
- 1 shallot (minced)
- 2 cloves garlic (minced)
- 1 Tablespoon tomato paste
- 2 Tablespoons flour
- ½ cup dry red wine
- ¾ cup beef stock (or vegetable stock)
- 1/2 teaspoon dried thyme
- 1 ½ teaspoons soy sauce (plus more to taste)
- ⅓ cup heavy cream
- Salt and pepper (to taste)
Directions
- 1
In a large skillet, heat the olive oil over medium-high heat. Add the mushrooms and cook, undisturbed, until browned, about 3 minutes. Stir the mushrooms, then continue to cook until browned all over, about 3 minutes longer. Transfer to a bowl.
- 2
Reduce the heat to medium and add the butter to the skillet. Once the butter is melted, add the shallot and cook until translucent, about 2-3 minutes.
- 3
Add the garlic and cook for 30 seconds, until fragrant. Add the tomato paste and cook 1 minute longer. Stir in the flour and cook 1 minute longer.
- 4
Add the wine, broth, thyme, and soy sauce. Bring to a boil over medium-high heat, then reduce the heat and simmer for 5 minutes.
- 5
Stir in the cream and the mushrooms. Season with additional soy sauce, salt, and pepper, to taste.