Serve this mushroom cream sauce over any seared or grilled meats!
Mushroom Cream SauceCourse: Sauces, sidesCuisine: Comfort, AmericanDifficulty: Easy
This mushroom cream sauce is rich and delicious! It goes well with any type of roasted or seared meat. It’s also great as a vegetarian entree.
8 oz button or cremini mushrooms, thinly sliced
2 tbsp unsalted butter
2 tsp salt
1/2 tsp black pepper
2 tbsp chopped garlic, from about 6-8 cloves
1/3 cup dry vermouth
1/2 cup low- or no-sodium chicken stock (preferably homemade)
1 cup heavy cream
- Preheat large, shallow saute pan over high heat. Add butter – it should start to brown immediately. As butter is melting, add in mushrooms. (If your pan isn’t big enough to give the mushrooms lots of space for caramelization , do this in two batches.) Season with salt and pepper.
- Toss garlic into pan and give a quick stir. Once mushrooms are browned, garlic is fragrant and any liquid had been reduced (still on high heat) add dry vermouth. Let it reduce down by half. This should take less than a minute. Add chicken stock and again reduce by half. This should take just a few minutes longer.
- Add cream to pan. When it comes to a boil, reduce heat to medium and cook until the liquid is thickened to a glazey consistency. Adjust seasoning (which means taste the sauce AND the mushrooms to see if there is enough salt and pepper. If not, add more until it tastes yum-mazing to you!)
- Remove from heat and spoon directly over meatloaf, or place in bowl to serve alongside your entree.
- I use Diamond Crystal Kosher Salt, in the big red box. If you can, purchase it at Amazon or Walmart. If not, I recommend weighing your salt to get accurate results. The volume of salt can vary by as much as 75% by weight so it can make a HUGE difference to your recipe.
- I always use unsalted butter in my recipes so I can control how much goes in. If you choose to use salted butter, cut back considerably on the salt amount listed.