Creamy Garlic Mushroom Sauce | How To Make Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor with fewer calories.

Thinly slice and dice 1 shallot and transfer to a bowl.

Thinly slice 4 cloves of garlic and transfer to a bowl.

Thinly slice 300 grams of Swiss brown mushrooms and transfer to a bowl.

Finely chop 2 tablespoons of parsley.

Finely chop 1 teaspoon of thyme.

Heat a large frying pan or saucepan over high heat.

Add 2 tablespoons of unsalted butter and 1 teaspoon of olive oil to the pan and allow to melt.

Add the chopped garlic and diced shallot to the pan and cook for about 30 seconds.

Add the sliced mushrooms to the pan and cook for 6-7 minutes, stirring frequently.

Add a small pinch of salt to the mushrooms after about 6 minutes.

Pour in 2 tablespoons of white wine and cook for 1 minute to deglaze the pan.

Add 2 tablespoons of parsley and 1 teaspoon of thyme to the pan.

Pour in 400 milliliters of full fat cream and mix well.

Bring the mixture to a boil, then reduce the heat to medium and simmer for 15 minutes, stirring frequently.

Check the seasoning and add a pinch of salt and a few cracks of black pepper before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens