This creamy garlic mushroom sauce by Chef Jack Ovens will level up your chicken, steak, pasta, or even vegetables! It’s incredibly delicious–the flavors are beyond what I expected. I am pretty sure everything you serve with this sauce will be a top hit. It’s super easy to prepare and won’t even take you more than 30 minutes.
Ingredients:
- 2 tablespoons of clarified unsalted butter
- 1 teaspoon of olive oil
- 4 cloves of garlic (thinly sliced)
- 1 shallot (finely diced)
- 10.6 oz of Swiss brown mushrooms (thinly sliced)
- 2 tablespoons of white wine (use cheap white wine, you can also use vegetable stock or chicken stock)
- 2 tablespoons of curly parsley (chopped)
- 1 teaspoon of thyme (chopped)
- 1 2/3 cups of full-fat cream
- salt and black pepper to taste
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Instructions:
Step 1:
Place a large frying pan or saucepan over high heat and add 2 tablespoons of unsalted butter. To prevent it from burning, add 1 teaspoon of olive oil. Allow it to melt.
Step 2:
Add chopped garlic and diced shallot. Mix it and cook for about 30 seconds.
Step 3:
Add sliced mushrooms and mix. Cook for about six to seven minutes, stirring or tossing it frequently. The mushrooms will release a lot of moisture and will reduce in size. Add a pinch of salt.
Step 4:
After 6 minutes, add two tablespoons of white wine. Cook the alcohol and deglaze the pan.
Step 5:
Add 2 tablespoons of parsley and 1 teaspoon of thyme. Mix until well combined.
Step 6:
Pour the full-fat cream and stir until well-mixed. Bring it to a boil then reduce the heat down to a medium, then simmer for fifteen minutes or until the sauce is nice and thick. During the 15 minutes, stir the pan frequently, then lower the heat to medium. Season with a pinch of salt and black pepper. Taste and adjust seasonings based on preference.
Creamy Garlic Mushroom Sauce
