Creamy Mushroom Sauce
Description
This creamy mushroom sauce made with fresh mushrooms, Parmesan cheese, white wine, garlic, fresh thyme, and heavy cream is perfect for pasta or pork.
Ingredients
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2 tablespoons unsalted butter
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1/2 tablespoon olive oil
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1 (10 ounce) package sliced fresh mushrooms
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2 cloves garlic, minced
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1 pinch salt and ground black pepper to taste
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1/4 cup white wine
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1 cup heavy cream
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1/2 cup chicken broth
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1/2 cup freshly grated Parmesan cheese
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2 teaspoons chopped fresh thyme
Directions
1
Heat butter and oil in a skillet over medium heat until butter is melted; add mushrooms and cook until golden brown, 4 to 5 minutes. Stir in garlic, salt, and pepper; cook until garlic is fragrant, about 1 minute. Pour white wine into the pan and simmer until wine is mostly evaporated, scraping the browned bits of food off the bottom of the pan with a wooden spoon, about 1 minute.
2
Stir in cream, chicken broth, and cheese; reduce heat to medium-low, and cook, stirring occasionally, until cheese has melted and sauce has thickened but doesn't boil, about 2 to 3 minutes. Stir in thyme and adjust seasoning with salt and pepper, if needed.