Creamy mushroom sauce is made from mushrooms and cream. Season this with your favorite herbs and spices or just salt and pepper. This easy sauce is a great topping for pasta, meat dishes, or vegetables.
1lbBaby bella mushrooms wiped/rinsed clean and sliced into thick slices.
1cupMarsala wine
1/4cupHeavy cream
1tbspCornstarchdissolved into 1 tbsp of water.
Parsleychopped, for garnish.
Instructions
Heat 4 tablespoons of butter and minced garlic over medium-high heat until sizzling. Add the mushrooms and spread evenly in pan. Cook over medium high heat for several minutes without disturbing the mushrooms.
Add salt and pepper generously to the mushrooms. Stir them gently and continue cooking until all of the mushrooms have browned a bit and softened, and the liquid released while cooking has evaporated.
Add 1 cup of wine to the pan, stir, and cook for 2-3 minutes longer, allowing the wine to simmer and reduce by about half. Stir in the heavy cream.
While stirring, drizzle cornstarch mixture over mushrooms and sauce, mixing to distribute evenly. The sauce will thicken quickly. Add more cornstarch mixture, if desired, to achieve a thick but pourable sauce.
Garnish with additional salt and pepper ane finely minced parsley. Serve immediately over pasta, mashed potatoes, chicken, or steak.
Notes
You can saute onions or shallots along with the garlic.
Marsala or a dry white wine work really well in this dish.
You can add any herbs or seasonings you’d like - thyme and/or rosemary will work especially well.