Creamy Mushroom Sauce
This easy creamy mushroom sauce is a delicious all-purpose sauce that goes well with everything from steak or chicken to pasta and potatoes.
Servings: 4
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons butter
- 8 ounces cremini or white mushrooms sliced
- 1/2 medium onion chopped
- 4 cloves garlic minced
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon Italian seasoning
- 1/2 teaspoon lemon juice
- 1/4 cup dry white wine or broth (chicken or veg)
- 3/4 cup heavy/whipping cream
- Salt & pepper to taste
- 1-2 tablespoons chopped fresh parsley
Instructions
- Add the oil and butter to a skillet over medium-high heat. Once the butter has melted, add the mushrooms and onions.
- Sauté until the mushrooms have released their water, it cooks off, and the mushrooms and onions are nicely seared (about 10-12 minutes).
- Reduce the heat to medium and stir in the garlic, Dijon mustard, Italian seasoning, and lemon juice. Cook for about 30 seconds.
- Stir in the white wine and let it bubble for about 30 seconds - 1 minute.
- Pour in the cream and cook for another 3-5 minutes or until the sauce has thickened to your liking.
- Season with salt & pepper to taste (I am fairly generous with cream sauces) and stir in the chopped parsley. Serve immediately.
Notes
- You can also find this recipe on page 248 of the Salt & Lavender: Everyday Essentials hardcover cookbook.
Nutrition
Calories: 270kcal | Carbohydrates: 6g | Protein: 3g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 79mg | Potassium: 309mg | Fiber: 1g | Sugar: 2g | Vitamin A: 918IU | Vitamin C: 4mg | Calcium: 53mg | Iron: 1mg
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