Creamy Mushroom Sauce

Browned cremini mushrooms, shallot, garlic, and thyme simmer in reduced stock and cream for a smooth sauce that coats a spoon without turning watery or heavy.

46 min

4 servings

Glossy cream sauce coats browned cremini mushroom slices with thyme in a shallow ceramic bowl.

Ingredients

2 tbsp unsalted butter, divided

1 lb cremini mushrooms, brushed clean and sliced 1/4 inch thick

1 large shallot, finely minced

2 garlic cloves, minced

1 cup low-sodium vegetable stock, divided

3/4 cup heavy cream

1 tsp fresh thyme leaves

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

Equipment

Wide skillet · Cutting board · Chef's knife · Measuring cups and spoons · Wooden spoon · Small plate

Brown before saucing

Crowded mushrooms trap steam. Give them room and wait for the pan to dry before adding butter.

Check the spoon

Stop when the sauce clings to the spoon but still pours smoothly; gentle heat keeps the cream from becoming heavy.

Prepare and brown

01. Brush and slice the mushrooms, mince the shallot and garlic, strip the thyme, and measure the other ingredients before heating the pan.

02. Cook half the mushrooms in a wide skillet without butter until released liquid evaporates; the sizzle should sharpen as the pan dries.

03. Add butter and let the first batch develop golden edges before transferring it to a plate.

Build the sauce

04. Repeat with the remaining mushrooms, keeping them uncrowded until their moisture has cooked away and their edges brown.

05. Soften shallot in butter, then stir in garlic and thyme just until fragrant so neither browns.

06. Return the mushrooms, season, deglaze with stock, and reduce the liquid by about half while scraping up the browned fond.

Cream and finish

07. Barely simmer with cream until it coats a spoon and flows in a slow ribbon; stop before it becomes pasty.

08. Simmer briefly if loose, or loosen a thick sauce with reserved stock a tablespoon at a time.

09. Take the skillet off the heat, stir in the remaining butter until glossy, season to taste, and serve warm.