Mushroom Sauce
Instructions
- 1
Clean mushrooms with a damp paper towel and slice them about 1/4 inch thick. Mince the garlic and finely dice the shallot.
- 2
Heat butter and olive oil in a large skillet over medium-high heat until the butter stops foaming.
- 3
Add mushrooms in a single layer and let them cook undisturbed for 3-4 minutes until golden brown on one side.
- 4
Stir mushrooms and continue cooking for another 2-3 minutes until they're nicely browned and have released their moisture.
- 5
Add shallot and garlic, stirring for 30 seconds until fragrant but not browned.
- 6
Pour in white wine and let it bubble and reduce by half, about 2 minutes, scraping up any browned bits from the pan.
- 7
Add heavy cream and fresh thyme, then reduce heat to medium-low and simmer for 3-4 minutes until the sauce thickens enough to coat the back of a spoon.
- 8
Season with salt and pepper to taste, then serve immediately over steaks, chicken, pasta, or roasted vegetables.
Chef's Note
"This versatile mushroom sauce transforms any simple grilled steak, chicken, or pasta into something truly special. Don't be afraid to mix different mushroom varieties - each adds its own unique depth of flavor to create a rich, restaurant-quality sauce at home."
