Creamy Garlic Mushroom Sauce

 

There’s something timeless about the aroma of garlic and mushrooms sizzling together in butter. This creamy garlic mushroom sauce is a comforting classic—rich, velvety, and infused with herbs that bring depth and freshness. Whether spooned over pasta, draped across baked fish, or served alongside tender cuts of meat, it transforms simple dishes into something indulgent and memorable. Perfect for cozy dinners or elegant gatherings, this sauce is a versatile staple you’ll want to make again and again.

Ingredients

• 1 shallot, diced
• 4 garlic cloves, minced
• 300 g button mushrooms, thinly sliced
• 2 tbsp fresh parsley, chopped
• 1 tsp thyme, chopped
• 2 tbsp butter
• 1 tbsp olive oil
• 1 1/2 cups heavy cream
• ¼ cup white wine
• Salt and freshly ground black pepper, to taste

Directions

1. Sauté aromatics: In a medium saucepan, heat the butter and olive oil over medium heat. Add the shallot and garlic, cooking gently for about 1 minute until fragrant.
2. Cook mushrooms: Add the mushrooms and stir well. Cook for 3–4 minutes until softened and lightly golden—season lightly with salt.
3. Deglaze with wine: Pour in the white wine and let it simmer for 5 minutes, allowing the liquid to reduce and the alcohol to evaporate.
4. Add cream and herbs: Stir in the heavy cream, thyme, and half of the parsley. Reduce the heat to low and let the sauce simmer for 12–15 minutes, stirring occasionally, until it has thickened and reduced by nearly half.
5. Finish and serve: Taste and adjust seasoning with salt and freshly ground black pepper. Garnish with the remaining parsley before serving.

✨ Serving suggestions: Toss with fettuccine or penne, spoon over baked salmon, or drizzle atop grilled chicken or steak.